Location: 160 TOWNE CENTER PLACE SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/04/2024
Score: 100
#
Comments
Points
15.
3-306.13 (A) ; Core; Today the one employee was observing the serving line and having to cook. Today was a slow day for the kitchen and the one employee was able to observe the line. A sneeze guard is needed because the one employee will not be able to cook and observe the line when there are several clients in the dinning room.
Location: 160 TOWNE CENTER PLACE SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/12/2023
Score: 98.5
#
Comments
Points
15.
3-306.13 (A) ; Core; The warming bar does not have a sneeze guard. When told that the sneeze guard was missing, it was stated that we have observe the bar continuously. Upon walking there was no one inside the serving area. While writting the report there was an employee cleaning the dining area, clients walking around the inside the dining room and during the inspection both employees were inside the kitchen at the same time. A sneeze is required unless there is one person dedicated to watching the warmer the entire time it is in use. That person can not leave their station unless someone else can replace them.
Location: 160 TOWNE CENTER PLACE SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/03/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Yogurt, cream cheese and butter were not being held at 41*F when out on serving line. Since these items can not maintain 41*F or below it is strongly recommended to use time control on yogurt, cream cheese, butter and milk. Employees removed the items to replace with new items.
3.0
24.
3-501.19; Time control is recommended for all cold hold items out on the serving line for the customers. Write the items name down (milk, yogurt, butter, and cream cheese), write the time down when items were taken out of refrigeration. Hold out of refrigeration for 4 hours at the end of 4 hours throw away what food is left. If new food has to be replaced write a new time down.
Location: 160 TOWNE CENTER PLACE SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/10/2021
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; All personal drinks must be stored below food and food prep areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cream cheese and butter on a table with other condiments were being held at 55*F. The yogurt that was on a dish placed in the freezer was at 55*F. Recommending place yogurt and cream cheese, butter on time control. All cold hold foods must be held at 41*F or below.
1.5
General Comments
Time control for yogurt, cream cheese and butter: Have the days date, list of foods for time control and write document each time that food is taken out of refrigeration or oven. At the end of 4 hours throw away what is left.
