Location: 1695 Outlet Center Dr. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/12/2024
Score: 87.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Because of food temperature problems that are a priority violation this must be taken.
1.0
2.
2-102.12 (A); Core; An employee with mangers food safety certification must be present during hours of operation.
1.0
10.
6-301.11; 6-301.12 Priority Foundation; Hand soap and paper towels were not available at the hand sink. Had to use dish soap and napkins during the inspection. Hand soap and paper towels must be supplied at all hand sinks.
2.0
15.
3-306.13 (A) ; Core; Shredded cheese is placed into a plastic bowl with plastic wrap on top. The cheese must be placed into a container where customers can not fully open the whole container.
1.5
16.
4-501.114; Priority; Sanitizer was not available during inspection. Sanitizer must be made at all times of serving foods.
3.0
22.
3-501.16 (A)(2) and (B); Priority; The glass reach-in cooler on the counter was holding cheese, cream cheese, butter and milk at 54*F. Food was thrown away during inspection. All cold hold foods must be held at 41*F or below.
3.0
36.
4-302.12; Priority Foundation; Thermometer was not available during inspection.
1.0
47.
4-205.10; Core; The warming that used for sausage, eggs and potatoes is not NSF Or ANSI approved. It was not being used today. Make sure all equipment must be NSF or ANSI approved.
0.0
General Comments
Can not use the glass door counter refrigerator. Must replace refrigerator. Follow-Up: 06/22/2024
Location: 1695 Outlet Center Dr. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 85.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Certified food safety manager not present and priority violations on inspection. Demonstration of knowledge may be demonstrated in one of three ways: 1) have food safety manager present at all times 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education CDI
1.0
2.
2-102.12 (A); Core; An employee with food safety manager certification must be present during hours of operation. Certified person not present during operating hours.
1.0
8.
2-301.12; Priority; Hands cannot be properly washed without an approved hand drying method. Follow below procedure for proper hand washing and Keep towels at hand sink at ALL times!! Manager education CDI
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; P
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P
2.0
10.
6-301.12; Priority Foundation; No paper towels for drying hands at the start of inspection. Hands cannot be properly washed without approved method of drying hands. Towels replaced during inspection. CDI
2.0
16.
4-501.114; Priority; No sanitizer made during inspection. There should be sanitizer made available during all hours of operation for use on all food contact surfaces, equipment and utensils. Manager education on approved sanitizers during inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Milk/eggs in reach-in cooler was 42-46F. All cold hold potentially hazardous foods must hold at 41F or below. Cooler must hold proper temps! Replace cooler with a approved commercial cooler or hold milk/eggs in rear cooler that is approved. Items out of temp were discarded during inspection. CDI
3.0
28.
7-201.11; Priority; Bathroom cleaner stored in the food prep area on table or counter. Store all heavy cleaners of chemicals in approved areas away from food or utensil areas. Chemical moved during inspection. CDI
1.0
36.
4-302.12; Priority Foundation; Thermometer is needed to verify the final cooked temperature of all cooked meats and the hot and cold holding temperatures.
0.5
39.
3-306.11; Priority; Eggs/sausage should have a sneeze guard in place for when the warmer is opened by customers to prevent contamination by cough or sneeze.
1.0
47.
4-205.10; Core; The warmer holding the sausage and potatoes are not NSF or ANSI approved. One freezer in the rear is not approved for hazardous food storage. Baked goods may be stored in this unit. All equipment must be NSF or ANSI approved for commercial use.
1.0
48.
4-302.14; Priority Foundation; Test strips must be available for any sanitizer that is being used in the kitchen.
Location: 1695 Outlet Center Dr. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/06/2022
Score: 90
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
8.
2-301.15; Priority Foundation; Employee had to be stopped washing their hand in the dish sink and not in the hand sink. The hand sink is for hand washing only. The dish sink is not for hand washing.
2.0
10.
6-301.12; Priority Foundation; Upon arrival when going to wash my hands paper towels were missing. After washing my hands a second time still no paper towels. I had to go to front desk, ask for paper towels to be told it is in someone not there office. I then had to explain that paper towels are required for the kitchen to operate. Paper towels were then found and placed into the kitchen.
1.0
15.
3-306.13 (A) ; Core; Apples on display are not under a sneeze guard, nor are they wrapped individually. If the apples are washed they must be under a sneeze guard or wrapped individually. If the apples are not wrapped then a sign must be up stating that apples have not been washed. The sausage and potatoes were not under a sneeze guard. All food must be protected when out for customers to self-service. There was no attendant watching the food.
1.5
21.
3-501.16(A)(1) ; Priority; Sausage and potatoes on display were at 96*F. Once food has been cooked and is placed on display warmer it must maintain a temperature of 135*F. Food was thrown away, then new was made.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The glass reach-in cooler was holding foods at 44*F. All cold hold foods must be held at 41*F or below.
1.5
28.
7-204.11 ; Priority; There was a cleaner/disinfectant that was being used as a sanitizer. Can not use a cleaner as a sanitizer. If a cleaner/disinfectant is going to be used as a sanitizer the label must state that for food contact surfaces. The labels that are being used does not state anything about food contact surfaces.
1.0
36.
4-302.12; Priority Foundation; Thermometer is needed to verify the final cooked temperature of all cooked meats and the hot and cold holding temperatures.
0.0
47.
4-205.10; Core; The warmer holding the sausage and potatoes are not NSF or ANSI approved. All equipment must be NSF or ANSI approved.
0.5
48.
4-302.14; Priority Foundation; Test strips must be available for any sanitizer that is being used in the kitchen.
Location: 1695 Outlet Center Dr. SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/29/2021
Score: 97
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Have updated employee health policies. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code need to have a written plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
16.
4-501.114; Priority; No sanitizer made during inspection. There should be sanitizer made available during all hours of operation. CDI Sanitizer bottle being made
1.5
22.
3-501.16 (A)(2) and (B); Priority; In the reachin cooler in the kitchen area foods being held at 50-52F. All potentially hazardous foods being cold held should be at 41F or below. All potentially hazardous foods (eggs, yogurt, cheese, half and half) discarded. Do not use unit to keep potent ally hazardous foods until it has been repaired and holding at 41F or below.
