Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/05/2024
Score: 91
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. PIC demonstrates knowledge by being CFPM, being able to answer the 17 questions or by having no priority violations. PIC did not meet considerations for demonstration of knowledge. CDI education.
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
8.
2-301.14; Priority; Employee was observed using same gloves to handle raw and ready to eat foods. When preforming tasks that can contaminate hands wash hands with soap, hot water of 100F and use paper towels to turn off faucets. CDI (Education of proper hand washing procedures)
2.0
16.
4-501.114; Priority; The dish machine was not able to deliver a measurable concentration of chlorine sanitizer. use test strips to check the machine daily for proper function. chlorine was added to the sanitizer bucket at the machine to boost the concentration and was able to test at 50-100ppm after this addition. monitor the concentration of chlorine being delivered to the machine and ensure it is able to reach 50 -100ppm of chlorine at all times. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Grilled chicken and steak that is hot holding on the stove top was less than 135f. TCS foods that are hot held must be held at 135f or above. Heat turned up on the grilled chicken and steak to reheat to 165F. CDI
1.5
28.
7-201.11; Priority; Employee cup of rubbing alcohol was on the prep table, Insect spray was stored with dry goods. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI (employee moved items to designated area.
1.0
28.
7-202.12; Priority; only pest control products that are labeled by the manufacturer for use in restaurants may be used. Household Raid is not labeled for use in restaurants. Product removed at inspection. CDI
0.0
38.
6-501.111; Core; Roaches were seen through the facility. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. It is recommended that pest control is used routinely.
1.0
39.
3-305.11; Core; Bags of beans were open, due to the presence of pests it is recommend that they be kept closed up.
0.0
47.
4-501.12; Core; Many of the cutting boards had deep cuts in them. It is recommended that they be resurfaced so that they can be easily cleaned.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/05/2023
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; The paper towel dispenser was not operable at start of inspection. paper towels must be available at all times. Do not block the handsink with any shelving units or supplies. employee handsinks must be accessible at all times. paper towels provided at inspection. CDI
0.0
16.
4-501.114; Priority; the dish machine was not able to deliver a measurable concentration of chlorine sanitizer. use test strips to check the machine daily for proper function. chlorine was added to the sanitizer bucket at the machine to boost the concentration and was able to test at 50-100ppm after this addition. monitor the concentration of chlorine being delivered to the machine and ensure it is able to reach 50 -100ppm of chlorine at all times. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Grilled chicken that is hot holding on the stove top was less than 135f. TCS foods that are hot held must be held at 135f or above. Heat turned up on the grilled chicken to reheat to 165F. CDI
1.5
35.
3-501.13 ; Priority Foundation; raw meats sitting on the counter at room temp, this is not an approved thawing method. Use only an approved thawing method to thaw TCS foods. CDI placed in the cooler to finish thawing process.
0.5
39.
3-307.11; Core; Squeeze bottle of sauce stored on top of lettuce in the prep top cooler. Do not store any items that are in contact with hands on top of ready to eat foods to prevent cross contamination.
1.0
41.
3-304.14; Core; wet wiping cloths sitting on multiple prep surfaces. store all wet wiping cloths in a properly prepared food contact surface sanitizer.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 83
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; failure to demonstrate sufficient food safety knowledge during inspection. CDI education.
1.0
6.
2-401.11; Core; employee drink cups and employee food sitting on prep tables and shelving areas. contain employee drinks and food to seperate areas away from food and storage areas. Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
8.
2-301.14; Priority; employee observed walking into the back door of the kitchen from outside and resuming food prep without washing hands. When told to wash hands employee rinsed hands in the dish sink without soap. Corrected location and washing procedure with employee at inspection. Employee was observed wiping hands on a wiping cloth attached to his belt. Do not wipe hands on cloths in place of handwashing. Wash hands with soap, hot water of 100F and use paper towels to turn off faucets.
2.0
8.
2-301.15; Priority Foundation; employees may only wash hands in designated handsinks. do not wash hands in prep or dish sinks. employee observed rinsing hands in the dish sink. CDI education.
0.0
10.
5-202.12; Core; Hot water of 100F was not available at the handsink. hot water heater pilot light was not igniting. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
1.0
15.
3-302.11; Priority; cooked ready to eat foods stored on the bottom of the 2 door cooler with raw meats above. Store all ready to eat foods above raw meats and store raw meats in order of final cook temperatures with raw chicken on the bottom. Rearranged at inspection education provided. CDI
1.5
16.
4-501.114; Priority; the dish machine initially tested less than 50ppm for chlorine. machine was primed and was able to deliver 50ppm of chlorine. Check machine daily with test stripes to maintain at chlorine level between 50-100ppm. CDI
0.0
19.
3-403.11; Priority; ready to eat TCS foods were being placed on the steam table to reheat. TCSfoods must be reheated rapidly achieving a temperature of 165F within 2 hours. items were placed on the steam table and served before reaching the final reheat temperature. All steam table items were placed on the flat top to reheat at inspection to 165F or more. CDI
1.5
20.
3-501.14; Priority; Large food pan of cooked ground beef was placed in the 2 door cooler to cool overnight. The product was still at 45F. TCS foods must be cooled from 135f to 41F within a total of 6 hours. product was placed on the flat top and reheated to 165F+ at inspection. CDI
1.5
23.
3-501.17; Priority Foundation; All ready to eat tcs foods prepared and stored for more than 24 hours must have a date label and may only be held for 7 days with day 1 as the date of preparation. Cooked meats, beans, rice, and pico were all missing date labels. were all prepared on saturday and were labeled at inspection. CDI
1.5
23.
3-501.18; Priority; pan of taquitos dates 9/10 exceeded the 7 day allowable limit for tcs ready to eat foods. employee stated items were from Saturday and did not have an updated label. All food pans must be washed, rinsed, and sanitized removing old date labels before new products may be added to the pans. Corrected date added to product at inspection. CDI
0.0
33.
3-501.15; Priority Foundation;large portions of cooked meats were stored in large deep pans to cool and were not able to reach 41F in the allowed time frame. Use an approved cooling method with shallow pans. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
CDIeducation
0.5
36.
4-302.12; Priority Foundation; food thermometer had a dead battery. Replace the thermometer and/or battery within 10 days of the date of this inspection. Verification to check thermometer is required.
0.5
38.
6-501.111; Core; many live roaches observed in the kitchen. protect all food supplies and clean utensils while treatment is ongoing.
The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
39.
3-307.11; Core;Squeeze bottle of sauce stored on top of lettuce in the prep top cooler. Do not store any items that are in contact with hands on top of ready to eat foods to prevent cross contamination.
1.0
40.
2-304.11; Core; Dirty dry rags worn on the belt of the cook being used to wipe hands. This cloth is recontaminating the employees hands after every use. Wash hands as needed and between task utilizing tongs, utensils, or gloves to eliminate/minimize hand contact and the necessity of wiping hands.
0.5
41.
3-304.14; Core; dirty wet and dry wiping cloths laying on prep surfaces in kitchen. Store all wet wiping cloths in a properly prepared chemical food contact surface sanitizer. clean dry cloths may be left on surfaces.
0.5
47.
4-501.12; Core; The cutting board on the prep cooler has many dark cut marks in it. If unable to clean then it needs to be resurfaced to remove the cut marks. If unable to resurface then it is suggested to replace. Maintain all cutting surfaces in good repair and easy to clean.
1.0
48.
4-501.110; Priority Foundation; hot water of 120F was not available to provide hot enough water of 120F at the chemical dish machine. Pilot light for the water had gone out and was not able to relight during inspection. Verification to check the hot water 10 days from the date of this inspection.
0.5
48.
4-302.14; Priority Foundation; chlorine test strips are required for testing the dish machine. obtain test strips within 10 days of the date of this inspection.
0.0
49.
4-602.13; Core; Clean the outsides of all equipment paying attention to areas between equipment to remove any old food debris that is contributing to pest harborage areas.
0.5
50.
5-103.11; Priority Foundation; hot water at sufficient demand is not available. Pilot light was relit at inspection CDI. Will return in 10 days to evaluate sufficient supply and temperature is achieved for dish machine and handwashing.
0.0
55.
6-501.12; Core; Cleaning is needed of floors and walls especially in the dish area where there is a build up of debris on the floor. Remove water from the floors and any food debris to prevent pest harborage and attraction areas.
0.5
General Comments
Call for reinspection when violations are corrected. Follow-Up: 10/05/2023
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/26/2023
Score: 95.5
#
Comments
Points
6.
2-401.11; Core; employees eating at the prep top cooler in the kitchen with food plates sitting on the prep surfaces. Employees should eat in designated areas to prevent cross contamination of prep areas and food items.
0.5
16.
4-501.114; Priority; the dish machine was not able to deliver a measurable concentration of chlorine sanitizer. use test strips to check the machine daily for proper function. chlorine was added to the sanitizer bucket at the machine to boost the concentration and was able to test at 50-100ppm after this addition. monitor the concentration of chlorine being delivered to the machine and ensure it is able to reach 50 -100ppm of chlorine at all times. CDI
1.5
35.
3-501.13 ; Priority Foundation; Frozen shrimp left out on the prep table at room temperature to thaw. This is not an approved thawing method. Only use an approved method to thaw TCS foods. Thaw under running water of 70F or less, in a refrigerator, in a microwave or as part of the cooking process. do not allow items to thaw at room temperature. CDI items moved to refrigerator to finish thawing.
0.5
39.
3-307.11; Core; Squeeze bottle of sauce stored on top of lettuce in the prep top cooler. Do not store any items that are in contact with hands on top of ready to eat foods to prevent cross contamination.
1.0
47.
4-501.12; Core; The cutting board on the prep cooler has many dark cut marks in it. If unable to clean then it needs to be resurfaced to remove the cut marks. If unable to resurface then it is suggested to replace. Maintain all cutting surfaces in good repair and easy to clean.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/27/2023
Score: 90.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. PIC demonstrates knowledge by being CFPM, being able to answer the 17 questions or by having no priority violations. PIC did not meet considerations for demonstration of knowledge. CDI education.
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
8.
2-301.15; Priority Foundation; observed employees rinse hands multiple times in the 3 compartment sink. No employees were observed washing hands in the designated handsink. Employees must wash hands often in the designated handsink. CDI Education on proper handwashing.
2.0
10.
5-205.11; Priority Foundation; Large strainer used for scooping tortilla chips from the hot oil was sitting in the basin of the handsink blocking its usage. Keep all employee handinks unobstructed and do not use for any other purposes other than handwashing. A handwashing sink may not be used for purposes other than handwashing. Pf A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Items moved at inspection. CDI
1.0
10.
5-202.12; Core; Hot water of 100F was not available at the handsink. Hansinks must have hot water of at least 100F for proper handwashing. have the water heater repaired within 10 days from the date of this inspection. Verification to check hot water in 10 days. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
15.
3-304.11; Priority; Raw ground beef in packaging was sitting directly on top of carrots and heads of lettuce in the back 2 door cooler. Keep all raw meats separate from ready to eat foods such as lettuce. Lettuce and carrots were both contained in packaging. Raw meat was removed to the meat cooler at time of inspection. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Vegetable dicer was sitting on the dry storage rack with visible tomato food debris. The dicer had been used earlier in the day and was not taken to the dirty dish area after use. Clean food contact surfaces after use and properly rinse and sanitize before placing back on storage shelves. Taken to dish area at inspection . CDI EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
0.0
22.
3-501.16 (A)(2) and (B); Priority; Large container of diced tomatoes were sitting on the shelf at the prep table at room temperature. small container of sliced tomatoes were left out at room temperature at the prep table. Tomatoes are a TCS food and are required to be cold held at 41F or below. Tomatoes were prepped earlier in the day and were placed in the cooler at inspection. Do not leave any TCS foods out at room temperature. all TCS foods must be held at 41F or below or hot held at 135F and above. CDI
1.5
47.
4-501.12; Core; The cutting board on the prep cooler has many dark cut marks in it. If unable to clean then it needs to be resurfaced to remove the cut marks. If unable to resurface then it is suggested to replace. Maintain all cutting surfaces in good repair and easy to clean.
0.5
48.
4-501.110; Priority Foundation; Hot water to the dish machine will not rise any higher than 69F. The hot water heater breaker is tripping and cutting off repeatedly. Repair person has made a visit to the site to address the issue and is waiting on parts. Verification to check the hot water is 10 days from the date of this inspection. The temperature of the wash solution in spray-type warewashers that use chemicals to SANITIZE may not be less than 49 C (120 F). Pf
0.5
50.
5-103.11; Priority Foundation; Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf Hot water is not available at this inspection. Verification to check the hot water in 10 days from the date of this inspection.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/16/2022
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation there must be a manager on duty that is certified in food safety. During the inspection, there is not a manager on duty that is certified, a priority violation was found and the 17 questions not answered. Educated manager and advised taking the food safety class. CDI with education.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a manager on duty at time of inspection that had a food safety certification from an accredited program.
1.0
15.
3-302.11; Priority; In the reach in cooler, raw meat was stored in an open container above vegetables. Many foods stored uncovered in the short reach in cooler. Boxes of bottled sauces stored below the dirty dish bus containers. In all coolers store food to protect them. Keep raw meats stored below ready to eat foods. Keep covered. Do not store food or food contact items below the dirty dish storage areas. Items were all covered and moved to an approved location.
1.5
21.
3-501.16(A)(1) ; Priority; A pan of cooked chicken and a pan of cooked beef were sitting on top of the stove burners that were off, hot holding at a temperature below 135F (reference food temp chart). Foods cannot be held in the temperature danger zone and when in hot holding must hold a temperature of 135F or above. Foods were moved to reheat on the flat top grill.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container with cut cucumber and cut tomato in it on the prep table by cooler. The tomato was 64F. A tomato is a TCS food that when cut must be held under temperature control at 41F or below. Item removed.
0.0
35.
3-501.13 ; Priority Foundation; Frozen raw shrimp thawing by sitting on the board of the prep sink. Frozen chicken wings thawing by sitting on the shelf below the prep table. All foods in the thaw process can thaw by one of these methods: in the cooler, in the prep sink under cold running water, in the microwave if going to immediately cook or as part of the cooking process. All items placed in coolers.
0.5
47.
4-501.12; Core; The cutting board on the prep cooler has many dark cut marks in it. If unable to clean then it needs to be resurfaced to remove the cut marks. If unable to resurface then it is suggested to replace.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/29/2022
Score: 90
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. PIC demonstrates knowledge by being CFPM, being able to answer the 17 questions or by having no priority violations. PIC did not meet considerations for demonstration of knowledge. CDI education.
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
8.
2-301.14; Priority; employees observed switching from task to task such as cleaning prep tables with gloves on and writing date labels without removing gloves and washing hands between tasks. Employees observed wearing the same pair of gloves throughout the inspection and no employees were observed washing hands. CDI hand washing education.
2.0
10.
5-205.11; Priority Foundation; A large mop bucket was sitting in front of the only handsink in the kitchen blocking its use. The cold water to the sink had been turned off and water was too hot to comfortably wash hands. The sink appeared to not have been used that day. Maintain all employee handsinks clear of any obstructions and with tempered water to encourage proper handwashing. CDI items moved and cold water turned on at inspection. CDI
1.0
10.
6-301.12; Priority Foundation; the paper towel dispenser was not able to dispense towels at start of inspection. Paper towels must be available for use to allow for turning off of faucets without recontaminating hands. Paper towel dispenser repaired at inspection. CDI
0.0
16.
4-501.114; Priority; The dish machine was not able to produce a measurable amount of chlorine santizer during the sanitize cycle. The machine was operating properly and chlorine sanitizer was being dispensed but the sanitizer had lost potency over time in the large bucket and was not delivering to the dishes/utensils at the proper concentration. Chlorine was added to the larger bucket and the correct concentration was achieved. Test the machine daily for proper chlorine delivery and concentration especially when using large buckets that may loose concentration over time. CDI
1.5
16.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf Dirty dishes stored under the steam table and mixed in with clean dishes on the clean dish rack. A dirty package of coffee filers was sitting on top of the food side of the clean plates. All dirty dishes were taken to the dish area for cleaning. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Beef on the flat top hot holding was at 119F All TCS foods must be hot held at 135f or above. Heat to flat top was increased to reheat to 165 at inspection. CDI
1.5
23.
3-501.17; Priority Foundation; All TCS foods that are cooked and cooled and held for more than 24 hours must have date labels. No foods in the coolers had date labels. Chef wrote out date labels at inspection. CDI
1.5
38.
6-501.111; Core; One juvenile live roach was observed in the dish machine area. No other pests were seen during inspection. Evaluate all pest control practices to eliminate any pests.
0.0
41.
3-304.14; Core; Wet/dirty wiping cloths observed throughout the kitchen on all the prep surfaces. Dirty towels were sitting on top of the tortilla packages at the steam table. Store all wet wiping cloths in a properly prepared food contact surface sanitizer in between uses.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/07/2022
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a manager on duty at time of inspection that had a food safety certification from an accredited program.
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
23.
3-501.17; Priority Foundation; Some required foods in coolers missing dates. Make sure ALL required foods have a clearly labeled date! Date mark required foods for up to 7 days at 41F or below hold temp. Manager informed of date marking requirements during inspection. Missing dates added during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used.
0.0
General Comments
Good improvement with food temps this inspection! New prep unit acquired. Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan. Go to 2017 FDA Food Code link at the top of page to go to download page. Forms can be downloaded in English or Spanish in PDF format.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/16/2022
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated one of three ways: 1) have food safety manager certification from an accredited program 2) no priority violations on inspections 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a manager on duty at time of inspection that had a food safety certification from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
6.
2-401.11; Core; Employee drink stored on food prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Prep/reach-in cooler was holding cheese, meats, various at 43F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps and staff should be checking food temps frequently to ensure compliance. Have qualified technician repair cooler. If it cannot be repaired to adequately hold foods at 41F or below it needs replacement. Use ice under pans to hold items at prep unit until repaired. Move items in the lower part of unit to other working coolers. Will follow up on this issue by 3/21/22.
1.5
23.
3-501.17; Priority Foundation; Some required foods in coolers were missing dates. Make sure ALL required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. Date all prepared salsa's or dressings made in house, anything previously cooked, and opened packaged ready to eat potentially hazardous foods. Staff should check dating regularly to ensure all foods are properly dated and that they have not exceeded 7 day max hold period. Products missing dates were dated during inspection. CDI
1.5
General Comments
Go to www.johnstonnc.com/envhealth to download health policy forms and 4 page vomit and diarrhea clean up plan. Keep all forms on premise. Each employee should sign health policy form! Make copies if necessary. Once at the web page above.... click on 2017 FDA Food Code link at the top of page to go to download page. Follow-Up: 03/21/2022
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation there must be a manager on duty that is certified in food safety. During the inspection, there is not a manager on duty that is certified, a priority violation was found and the 17 questions not answered. Educated manager and advised taking the food safety class. CDI with education.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a manager on duty at time of inspection that had a food safety certification.
1.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with manager on where to locate a plan.
0.0
21.
3-501.16(A)(1) ; Priority; A pan of cooked chicken and a pan of cooked beef were sitting on top of the flat top grill hot holding at a temperature below 135F (reference food temp chart). Foods cannot be held in the temperature danger zone and when in hot holding must hold a temperature of 135F or above. Foods were moved to reheat on grill. Beef reheated to 173F in 15 minutes. Chicken still in reheat process.
1.5
23.
3-501.17; Priority Foundation; Several foods in the reach in coolers without the required date label on them (salsas, taquitos, etc.). 3-501.18 Priority Foundation; Several items with cooked and cooled vegetables in the cooler with dates from November.
All foods that are TCS and held over 24 hours must have a date label on them. These items can only be held for a maximum of 7 days, including the date of prep as day 1. They must be served, sold or discarded by the end of day 7.
1.5
35.
3-501.13 ; Priority Foundation; Cooked and frozen meat wrapped in plastic wrap was thawing by sitting on top of prep cooler at room temperature. Thaw this item one of four ways: in the cooler, in the microwave if going to immediately cook, as part of the cooking process or in the prep sink under cold running water.
0.5
48.
4-302.14; Priority Foundation; Facility had a new chlorine sanitizing dish machine, no test strips for this machine were available. Company who installed the dish machine is supposed to be returning to check on machine and bring test strips. Provide test strips to check the chlorine strength in this dish machine to ensure proper strength.
Location: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/11/2019
Score: 86.5
#
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: 8928 US Hwy 70 Business West Suite 500 CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/18/2019
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: 09/30/2019
