Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Because of priority demerits being taken with no hot water, refrigeration holding at 45*F this is an automatic demerit.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler is holding foods at 45*F, all cold hold foods must be held at 41*F or below.
1.5
24.
3-501.19; Priority Foundation; The salsa bar is using ice to hold salsa cold. Because it is not doing a good job, time control must be used. Once the salsa is taken out to salsa bar write the time down it was taken to bar. At the end of 4 hours throw away the salsa. Each time new salsa is taken out write a new time.
0.0
35.
3-501.13 ; Priority Foundation; Some chicken was thawing in the prep sink vat with cold running water. Other containers of chicken was frozen was sitting out at room temperature. When cooling any meats down must cool down under cold running water, in refrigeration or part of the cooking process.
0.0
50.
5-103.11; Priority Foundation; Hot water is not available today. A new hot water heater is sitting outside building waiting to be installed. Hot water in the kitchen must be at least 110*F. Will be back to verify that hot water is working.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/24/2024
Score: 99
#
Comments
Points
15.
3-302.11; Core; Salsa in the walk-in cooler was not covered. Keep all foods fully covered and protected in the coolers unless they are actively in the cooling phase. Salsa covered during inspection. CDI
0.0
16.
4-601.11 (A); Priority Foundation; Knives were stored on the magnetic holder with food debris on them. Make sure all knives are cleaned good removing all soil or food debris, then sanitize before placing them on holders for storage. Knives cleaned during inspection. CDI
0.0
39.
3-305.11; Core; Salsa containers in the walk-in cooler were stored directly on the floor. Store all foods on approved shelving at least 6 inches off the floor for protection. Keep ALL foods covered!
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/22/2023
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No food safety manger present during inspection and priority violations noted on inspection. Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager certification 2) no priority violations on inspections. 3) Answer questions related to public health principles and practices for operation. Manager education. CDI
0.0
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. A certified food safety manager must be present at all hours of operation. Food handler training is not an approved course. Must be ANSI approved food safety manager certification.
1.0
16.
Sanitizer weak or vacant of chlorine at 3-compartment utensil sink. Use test kits and change sanitizer as often as necessary to maintain 100 ppm chorine. Make sure concentration of sanitizer is always checked prior to washing dishes and cookware. These items must be sanitized properly after washing them! Sanitizer changed during inspection and then tested good. CDI.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Meats/cheese/tomatoes/various in prep unit and drawer unit on cook line was out of temp as noted. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps even when busy. Do not overload coolers by putting or stacking too many items in them. Put all excess product in the walk-in cooler! Have units checked by qualified technician for proper operation. Staff should monitor temps frequently to ensure products hold at 41F or below. Manager education. CDI
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/18/2023
Score: 97
#
Comments
Points
15.
3-302.11; Core; Numerous foods left uncovered in the walk-in cooler. Make sure all foods are covered and protected to minimize contamination or cross-contamination risk.
1.5
16.
4-501.114; Priority; No sanitizer made up at the start of inspection. Make sure sanitizer at 100 ppm chorine is available at all times of operation for use on all food contact surfaces, equipment, and utensils. Store all wet or damp wiping cloths in a sanitizer solution between uses. Staff should ensure sanitizer is made for use in buckets prior to any prep activity. Sanitizer made during inspection and tested good. CDI
1.5
General Comments
Drawer unit on cook line is running borderline on temp. Foods must maintain 41F or below! Monitor unit closely and contact qualified technician if necessary.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on air drying rack above utensils. Store all employee drinks in approved locations away from food or utensil areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Drawer cooler holding meats/various at 50F. Walk-in cooler holding meats/various at 44F. All cold hold potentially hazardous foods must hold at 41F or below!! Staff should monitor temps frequently to ensure compliance. Have qualified technician check cooler for proper operation and repair. Will follow up 12/12/22 on operation of these two coolers.
1.5
23.
3-501.18; Priority; Date marking of required foods is not allowed above 41F. Numerous previously cooked or prepared foods in the walk-in cooler were date marked and were at 44F. Date marking foods requires them to be held at a temperature of 41F or below! Manager educated on date marking requirements during inspection. Will follow up 12/12/22.
1.5
44.
4-901.11; Core; Air dry all food pans and utensils after washing them and before stacking them. Do not stack items WET or DAMP
0.5
47.
4-501.11; Core; One walk-in cooler fan is not working and missing. Make sure all cooling units are operational and in good repair! A follow up visit will be done on 12/12/22 to check coolers.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/14/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw eggs stored above salsa or sauces in the walk-in cooler. Store all raw products separate or below cooked or ready to eat foods to minimize cross-contamination risk. Also, when preparing meats like raw chicken and raw beef make sure species of meat are done separately and not together at the same prep sink. Clean and sanitize between preparing chicken and beef to avoid cross-contamination. Manager education during inspection. CDI
1.5
35.
3-501.13 ; Priority Foundation; Meats thawing at room temp. Do not thaw frozen foods or meat at room temp! Make sure to thaw all meats in the cooler at 41F or below as the preferred method... or thaw submerged under cool running water. Manager education during inspection. CDI
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/06/2022
Score: 96
#
Comments
Points
10.
5-205.11; Priority Foundation; Upon arrival a utensil was stored in a hand sink. Hand sinks are to be used for hand washing only can not rinse off any dishes or utensils.
1.0
23.
3-501.17; Priority Foundation; A few raw food products had dates on them from over a week ago. Make sure when dating food items the employees know the correct date.
0.0
35.
3-501.13 ; Priority Foundation; Octopus was thawing out a room temperature. When thawing any meats must thaw under cold running water, in the refrigerator or part of the cooking process.
0.5
39.
3-305.14; Core; Upon arrival raw octopus was being thawed in the prep sink vat while cooked beans cooling was sitting on the drain board. Can not mix cooked food products meat or vegetables with any raw meats. Food was moved when told of the problem.
2.0
40.
2-402.11; Core; Female employees were not wearing any hair restraints today. The male cook had a hat on but the females did not have any hair restraints. All employees that prepare or cook food must wear hair restraints.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/22/2022
Score: 99
#
Comments
Points
39.
3-305.14; Core; Two items notice during food prep. 1. Rice was taken out of refrigeration to be bagged. Once the employee was finished bagging the rice it sat on the cart while the employee moved onto another task. 2. Upon arrival there was red meat that was left at prep sink with machine. If the employee is going to go help at another task the meat must be placed back into refrigeration. Can not leave meat out at room temperature.
1.0
General Comments
Ice machine was not working, there was a repair man working the ice machine.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/07/2021
Score: 95
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021, a new employee health form is required that list the 6 reportable illnesses. Information was handed to the facility.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a written plan to clean vomit and diarrhea must be available. Information was handed to the facility.
0.0
6.
2-401.11; Core; An employee drink was sitting above the prep table while rice was being bagged. All personal drinks must be stored below food and food prep areas.
0.5
16.
4-501.114; Priority; Upon arrival during the walk thru, sanitizer was too weak to change the color of the test strips. When manager was told of the problem bleach was poured into the dish sink vat. Sanitizer must be made at all times.
1.5
23.
3-501.17; Priority Foundation; There were a few items in the walk-in cooler that did not have any dates written down with the cooked/cooled foods. Dates must be written with all foods that are cooked and cooled.
1.5
35.
3-501.13 ; Priority Foundation; There was a large amount of chicken in the prep sink without any water running over. When asked the statement was a mix of thawing and about to cut into trays. When thawing any meats, thaw under cold running water or part of the cooking process, not out at room temperature.
0.5
39.
3-305.14; Core; Rice pans were stacked onto of each other with the pan on top touching the rice on the bottom pan. Must keep a protective barrier between pans and food. When preparing large amounts of food do not bring all the meat out at one time, only a few bags at a time.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/02/2019
Score: 97
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/12/2019
Score: 95.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/21/2019
Score: 93.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement! Follow-Up: 05/31/2019
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/13/2019
Score: 97.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/14/2018
Score: 93
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 12/21/2018
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/21/2018
Score: 97
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/11/2018
Score: 97
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/26/2018
Score: 96.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/24/2012
Score: 96.5
#
Comments
Points
10.
Bulk dry food product was laying open in the outside storage building. Make sure all food packages are sealed for protection in this area. Once bulk packages are opened, bring them inside the facility and store them in a bulk food container that is labled.
1.5
11.
Make sure to have sanitizer available in a spray bottle or bucket with rag during hours of operation. Sanitizer should be 200-300 ppm quat or 50-100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
28.
Flies present inside the facility today; take measures to control and eliminate all flies.
0.0
34.
Air dry all food pans after washing them; Do not stack items WET.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/23/2012
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Many foods stored uncovered in coolers, freezers and the walkin cooler. Containers of food stored directly on top of foods in other containers. Raw shrimp sitting in the prep sink with cilantro on the drainboard. Raw meats stored above vegetables and rice in coolers. These are all cross contamination risk for foods. In all coolers and freezers, store foods to protect. Keep all foods covered, place a barrier between the containers of food and other foods, store raw meats in a seperate location or below the ready to eat foods. Can storo raw meats below the ready to eat foods. Do not use the prep sink to prepare raw meats/seafoods and vegetables at the same time. Facility has 3 prep sinks, label one sink for vegetables, one for meat and one for seafood. Use accordingly.
1.5
11.
At the start of inspection, there was not a sanitizer solution available. Must provide a properly mixed sanitizer that is to be used of food prep areas before and between uses. Dishmachine is not providing a chlorine concentration that is detectable. A properly mixed sanitizer for prep areas is 50ppm chlorine or 200ppm Quat Ammonia. The dishmachine must provide 50ppm sanitizer. Do not use the dishmachine until it is repaired and approved for use by the Health Dept. (919) 989-5186
1.5
17.
Cold hold unit on the cook line was holding foods 49F-51F, reference food temp. chart. This unit must be able to hold foods 45F or below. Place ice in unit to help cold hold foods and have unit repaired.
2.0
38.
Provide chlorine test strips for sanitizer and dishmachine.
0.0
43.
Front lavatory by the beverage station in dining room did not have the hot or cold water turned on. Because ice is handled and beverages are made in this location, there must be an operating handsink-water was turned off due to a leak. Water was turned on, repair the leak.
1.0
47.
Keep all storage above the floor in dry food storage rooms.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/30/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Cover all foods in walk-in and reach-in coolers. Do not store cooked meats with raw meats, store cooked meats above the raw meats.
1.5
15.
Cooked sausage was reheated to 155*F, when reheated any cooked meats must reheat to 165*F or higher.
1.5
28.
Flies seen today, improve pest management.
1.0
48.
Men's restroom door is not self-closing, repair so that the door is self-closing. The backdoor in the kitchen is not closing all the way and may be the reason flies are in the restaurant.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10376 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/06/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
An employee drink was sitting on the prep sink upon arrival, all personal drinks must sit below food and food prep areas. Owners had drink removed during inspection.
1.5
10.
There was tortillas being stored on the floor, food must be stored on shleving or tables not on the floor. Even if waiting to be carried out.
1.5
17.
Even green peppers once they are coolded down must maintain 45*F or below on the salad bar.
0.0
19.
Windex and sanitizer was being stored above tortilla's on a prep table. Keep all chemicals away from any food and food prep areas.
1.5
36.
Replace all worn gaskets in the prep coolers.
1.0
41.
Hand sink at the walk in cooler was depositing sewage water onto the floor. The sink was placed in out of order status and employees started using the sink and the cook line.
1.5
49.
Documentation of approved training - 2 point credit awarded.
