Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 99
#
Comments
Points
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing tightly. All foods are frozen and no condensation or ice is building up.
0.0
55.
6-201.11; Core; Floor tiles are worn, some ceiling tiles need replacing. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Replace/Fix floor and ceiling tiles.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 10/18/2023
Score: 98
#
Comments
Points
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing tightly. Door will not close and seal.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler/freezer interiors. Clean hood vent system. General equipment cleaning.
0.5
55.
6-501.12; Core; Repair floors, walls, and ceilings where necessary. Some general cleaning to these areas as well, especially floor cleaning under and behind equipment. Clean dusty ceiling tiles and vents.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 05/02/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Scallops/oysters in prep unit were stacked too high in a container within a container and read 44F. Cold hold foods must hold at 41F or below. Keep containers in bottom of unit. Containers moved. CDI
1.5
55.
6-201.11; Core; Repair floors, walls, and ceilings where necessary. Some general cleaning to these areas as well.
1.0
General Comments
Good date marking; general equipment cleaning was improved.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 01/27/2023
Score: 97.5
#
Comments
Points
44.
4-901.11; Core; Air dry plastic drinking cups after washing them. Do not stack items WET or DAMP.
0.0
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing tightly. Door will not close and seal.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler/freezer interiors. Clean hood vent system. General equipment cleaning.
1.0
55.
6-201.11; Core; Repair to floors, walls, and ceilings throughout facility. Detail clean including dusty ceiling tiles/vents. Clean good especially under and behind equipment. General cleaning.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 11/03/2022
Score: 98
#
Comments
Points
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing tightly. Door will not close and seal.
0.5
49.
4-602.13; Core; General equipment cleaning improved this inspection. Continue to detail clean nonfood contact surfaces.
0.5
55.
6-102.11; Core; Repair to floors, walls, and ceilings throughout facility. Detail clean including dusty ceiling tiles/vents. Clean good especially under and behind equipment. General cleaning.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 08/17/2022
Score: 98
#
Comments
Points
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing tightly. Door will not close and seal.
0.5
49.
4-602.13; Core; General equipment cleaning improved this inspection. Continue to detail clean nonfood contact surfaces.
0.5
55.
6-201.11; Core; Repair to floors, walls, and ceilings throughout facility. Detail clean including dusty ceiling tiles/vents. Clean good especially under and behind equipment. General cleaning.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 05/26/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw seafood at one prep unit was stacked too high above load line and temps were high as a result. Raw fish read 44F at top and 38-39 at bottom. All cold hold potentially hazardous foods must hold at 41F or below. Manager educated during inspection on stacking product lower at prep units to hold proper temps. CDI Staff should monitor temps frequently to ensure compliance.
1.5
23.
3-501.18; Priority; Products requiring date mark in walk-in cooler were either mislabeled or past the required max 7 day hold time. Date marked products are good for up to 7 days at 41F or below hold temp. Check all dates at least daily to ensure nothing is expired or mislabeled. Promptly discard any item that goes above 41F or over 7 days. Manager educated on date marking requirements during inspection. CDI Manager stated that product labels were either mislabeled or not changed and therefore not over 7 days.
0.0
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing tightly. Door will not close and seal.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler/freezer interiors. General equipment cleaning.
0.5
55.
6-501.13; Core; Repair to floors, walls, and ceilings throughout facility. Detail clean all floors, FRP wall board, and dusty ceiling tiles. Clean good especially under and behind equipment. General cleaning.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 03/15/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw seafood and batter mix at the open top prep cooler were 49F-54F. Items were over stacked above the rim of cooler and ice baths in cooler. Foods must be held at 41F or below. Do not over stack items and keep below the rim of unit. Items removed.
1.5
48.
4-302.13; Priority Foundation; Since the facility has a high temp sanitizing dishmachine, there must be a irreversible registering temperature indicator. Owner ordered a max//min measuring thermometer during the inspection.
0.0
55.
6-201.11; Core; Floors tiles are worn, pitted and cracked. Walls around the dish area have a build up on them and floors have debris under equipment. Repair all damaged floors. Clean the walls and floors under and around all equipment and storage areas.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 12/29/2021
Score: 97
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drink stored on food prep cooler cutting board. Store all employee drinks in approved locations away from food or utensil areas.
0.5
10.
5-205.11; Priority Foundation; One hand sink in the rear had storage in it and was blocked. Keep all hand sinks accessible for use. Sink was made accessible during inspection. CDI
0.0
16.
4-501.114; Priority; Sanitizer bucket with wiping cloths was weak or vacant of sanitizer solution. Use test kits and change solutions regularly to ensure proper strength. Need 100 ppm chlorine or 150-300 ppm quat for sanitizing food contact surfaces, equipment, or utensils. Sanitizer changed during inspection and then tested ok. CDI
1.5
48.
4-204.115; Priority Foundation; Facility must get irreversible temperature registering device for measuring surface temperature of dishes due to having high temp dish machine. Education during inspection. CDI
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including hood vents. General equipment cleaning.
0.0
55.
6-201.11; Core; Repair to floors, walls, and ceilings throughout facility.
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 11/04/2019
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: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 08/06/2019
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: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 11/26/2018
Score: 97.5
#
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: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 09/18/2018
Score: 95.5
#
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: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 06/18/2018
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: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 03/22/2018
Score: 98
#
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: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 11/14/2013
Score: 98.5
#
Comments
Points
General Comments
Clean fry cutter that is no longer in use or remove from the wall. buffet used on Sunday does not have a long enough sneeze guard. Extend to 14 inches above the buffet and at least 7 inches in to the pans of food.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 04/17/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
2.
Employee items stored over food and food contact items. Store all employee items ( visors, coats, cigarettes, drinks, etc.) in designated/approved areas only.
0.0
40.
Clean dry food rack and plastic containers more regularly. Clean interiors of utensils bins and refrigerator units.
1.0
46.
Regularly clean dusty return vents throughout kitchen. Replace missing light shield in storage room.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 11/05/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Sanitizer was much too strong in spray bottles. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
19.
Do not store straight chlorox on the dishmachine drainboard. Store this with the other chemicals. Properly mixed sanitizer or dish detergent is ok, but NO chemicals.
0.0
23.
A few potentially hazardous salads such as mac salad, potatoe salad, and chicken salad were cooling in deep pans. Use shallow pans, loose lids, ice bath, or utilize freezer for cooling. Items must cool to 70 degrees F or less in 2hrs and from 70 to 45 degrees F or in 4 additional hrs. Total cooling time must not exceed 6hrs. I do not recommend using the prep cooler for cooling.
1.0
33.
Store all food or ice scoops handle up to prevent hand or fingernail contact with food or ice.
0.5
34.
Make sure all utensils and drinking cups are properly air-dried before stacking them. Do not stack items WET.
0.5
36.
Replace all utensils that are in bad repair. Repair or replace cracked dry storage bin; repair cracked door on reach-in freezer unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 08/18/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Sanitizer bleached out test strip when tested. Chlorine at this concentration can be toxic. Sanitizer at 50 to 100 ppm is recommended range.
0.0
16.
Onions were 128-135. All hot foods shall be 135 or higher. Onions were reheated to 165 F. Keep pan of onions in hot hold unit or place pan on grill where it can maintain 135 F or higher.
0.0
17.
Cold hold is 45*f or below. Couple of items in cold hold unit were out of temperature. Out of temperature food was thrown in trash can. Recommend using deep food bins, metal bins, using lids when not in use, and shallow volumes of food in bins.
2.0
21.
Hot water shall be available at all sinks. If sink leaks repair as soon as possible.
0.0
23.
Use approved methods to rapidly cool foods. Shallow pans, thin food volume, "blast Chilling" in walkin freezer, etc. Also, cooling foods shall be dated and time stamped/written on food bin.
1.0
40.
General cleaning of storage racks, and inside reachin freezer.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 03/01/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Walk-in freezer unit is deposting ice on packages of food and ceiling has a lot of condensation and forming ice onto packages food. Remove from below freezer unit, and someone needs to physically wipe the freezer ceiling so that the water droplets do not drip onto the packages of food.
1.5
36.
Repair freezer unit so that it does not leak onto packages of food. Repaint end of prep cooler rack so that the paint is not chipping or flacking off.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 11/13/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Raw meats stored over ready to eat products in walkin cooler and walkin freezer. Also, meat species shall be stored according to final cook temperature (see ServSafe manual). Ready to eat or precooked foods shall be stored above raw meats. Used ash tray stored in box of sweet potatoes.
1.5
17.
Pasta salad in cold hold unit was out of temperature. Product was voluntarily discarded. All cold foods shall be held at 45 F or below.
0.0
30.
Dont store table rags in hand sinks. Only store personal clothing in approved areas.
0.0
40.
Clean dirty shelving throughout kitchen. Clean pushbar on paper towel dispenser.
0.5
47.
No storage on the floor. Crates are not approved for storage. Must be 12" above floor or on wheels/casters
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 04/24/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
33.
All scoops should be handle up out of the food product.
0.5
45.
GENERAL COMMENT Some floor cleaning necessary, in some areas.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Potatoe salad cooling after 3 hrs was 84. Must cool to 70 f in 2 hrs and from 70 to 45 or below in an additional 4 hrs for 6 hrs. total cooling time.
4.0
20.
NOT APPLICABLE
0.0
23.
Use loose lids, shallow pans, ice bath, freezer etc to better cool items to meet cooling requirements in item #14.
1.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 01/23/2009
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
33.
GENERAL COMMENT Store all scoops handle up.
0.0
34.
GENERAL COMMENT Air dry all food pans or utensils. Do not stack items wet.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
CORRECTED DURING INSPECTION Soup from the day before didn't cool properly. Temperature was still 54 f. Temp must cool to 70 f within two hrs, then from 70 to 45 f or below within an additional 4 hrs.
2.0
20.
NOT APPLICABLE
0.0
23.
GENERAL COMMENT Use more aggressive cooling measures. Use shallow pans, loose lids, ice baths, freezer etc to meet cooling requirements.
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 12/03/2007
Score: 99.0 + Education Credit: 2 = 101
#
Comments
Points
17.
GENERAL CLEANING IN BOTTOM OF CONTAINERS HOLDING LIDS, DUSTY SHELVING ABOVE PREP SINK AND TOPS AND SIDES OF CONTAINERS HOLDING DRY FOOD PRODUCTS. REPLACE ALL BROKEN LIDS.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 06/20/2006
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
17.
REPAIR SMALL REACH-IN COOLER THAT IS HOLDING CONDENSATION IN THE BOTTOM. DO NOT STORE ANY FOODS DOWN THERE UNTIL REPAIRED. CLEAN THE OUTSIDES OF THE DRY FOOD CONTAINERS. REMOVE FOIL AND PAPER LININGS FROM SHELVING. CLEAN WHITE SHELVING UNDER THE FRONT COUNTER. REPAINT IN AREAS THAT PAINT IS CHIPPING ON EDGES.
1.0
7.
ONCE OPENED, STORE ALL DRY FOODS (SUGARS,MIXES,POWDER ITEMS,COOKIES, ETC.) NEED TO BE STORED IN A COVERED AND CLOSED CONTAINER ONCE OPENED.WRAPPING IN PLASTIC WRAP IS NOT APPROVED.
Location: 2176 US 70 A PINE LEVEL, NC 27568 Facility Type: Restaurant Inspection Date: 12/09/2005
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
11.
SANITIZER STRENGTH WEAK OR VACANT IN BUCKET. KEEP 50 PPM - 100 PPM WHEN USING CHLORINE.
2.5
2.
CHILI IN STEAM TABLE 109 F - 121 F. HEAT ON STOVE OR IN MICROWAVE THENHOLD IN STEAMER AT 140 F. TUNA SALAD, POTATO SALAD IN SANDWICH PREP UNIT 52 F. FOODS INSIDE 45 F. MOVE ALL POTENTIALLY HAZARDOUS FOODS INSIDE COOLER AT 45 F.
2.5
20.
NO HOT WATER AT HANDSINK IN RESTROOMS. REPAIR HOT WATER HEATER FOR THESE SINKS.
