Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 07/08/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Display cooler on customer side holding deli meats at 50*F. Food was pulled from display cooler for disposal. All cold hold foods must be held at 41*F or below.
1.5
39.
3-305.14; Core; Can not place cooked chicken on the drain board of the three compartment sink. The sink drain boards are for dirty and clean dishes only. There was no dishes in the three compartment sink during the prep time of the chicken.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/04/2022
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand sink next to the utensil sink had items stored in it. Do not store items in the hand sink. It MUST stay accessible for use at ALL times. Education CDI
1.0
44.
4-903.11(A), (B) and (D); Core; Store cleaned/sanitized knives in the knife holder and not between the holder and table.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 11/29/2021
Score: 100
#
Comments
Points
54.
5-502.11; Core; There are several bags of trash/recyclables on the ground around the trash cans outside by dumpster. If there is not enough storage in the dumpster or trash cans then additional containers will be required or additional pickups may be needed.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/28/2019
Score: 100
#
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: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 07/31/2019
Score: 100
#
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: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 04/17/2019
Score: 100
#
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: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/02/2018
Score: 100
#
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: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 08/06/2018
Score: 100
#
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: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 04/09/2018
Score: 100
#
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: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 05/02/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Several containers of food in the hot hold display unit, reference food temp. chart, not at the proper hot holding temperature. All foods must be able to hold 135F or above in the hot hold unit. Foods were disposed of.
2.0
28.
A few flies seen in the food prep area. Take stronger measures to remove and prevent. Protect food prep areas and foods in preparation from contamination.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 01/19/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Food containers and utensils soaking in a sanitizer solution in the 3-comp. sink that was weak or vacant in concentration. When using a Quat ammonia solution, the minimum concentration must be 200ppm. Baking pan in the back handwash sink. Do not place any food contact item in a handsink. Place at the dishsink or on a food prep table.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/11/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
16.
Various containers of fried chicken and fried chicken wings in the hot hold display unit not at proper holding temperature of 135F or above. Foods were discarded.
2.0
28.
Flies seen in the deli food prep area. Take stronger measures to remove and prevent. Protect slicers and foods in preparation from flies.
2.0
42.
Hose at the 3-compartment dishsink cannot have the ability to hang below the flood rim of sink. Shorten hose, replace spring, etc. to repair this potential for a cross connection.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 07/27/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
28.
Flies seen in the deli food prep area. Take stronger measures to remove and prevent. Protect slicers and foods in preparation from flies.
1.0
40.
General cleaning needed: in display cases, drawers and shelving below prep areas.
0.5
42.
Hose at the 3-compartment dishsink cannot have the ability to hang below the flood rim of sink. Shorten hose, replace spring, etc. to repair this potential for a cross connection.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 04/06/2011
Score: 97.5
#
Comments
Points
11.
Water fountain at the restrooms had slime build-up, general cleaning is needed.
0.0
16.
Various chicken products were being held at 109*F to 125*F. All hot hold foods should be held at 135*F or higher. Food was thrown away during inspection.
2.0
45.
Tile wall behind the slicer has missing grout and chipped tiles. Recaulk and reseal or replace all chipped tiles.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 08/19/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
16.
Fried chicken was . All potentially out of temperature. Potentially hazardous hot foods must hold at 135 degrees F or above. Chicken was thrown in trash can.
2.0
21.
Hot water shall be 130 F or higher in a food establishment.
1.5
28.
Flies seen inside facility; Take measures to effectively control them.
1.0
36.
Replace torn gasket on walkin freezer door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 01/22/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Do not place any food that is being prepared on the dish sink. All ready to eat foods should be prepared or placed at the veggie prep sink, not the dish sink.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/20/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Some food being stores on the racks had flies on them. Food was tossed. Protect food during storage so that flies can not come into contact onto the food.
1.5
28.
Flies seen in deli area, improve pest management. Regular fly strips can be used if placed in areas where food is not prepared, food stored or over food contact surfaces.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 07/16/2009
Score: 97.0
#
Comments
Points
16.
Some containers of fried chicken were at 125 to 130 f in display warmer. All hot hold foods must be held at 135 f or above. Chicken was tossed.
2.0
24.
NOT OBSERVED
0.0
28.
Flies seen in deli area, improve pest management. Regular fly strips can be used if placed in areas where food is not prepared, food stored or over food contact surfaces.
1.0
3.
GENERAL COMMENT Do not rinse hands in dish sink.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/03/2007
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
MAKE SURE TO CLEAN AND SANITIZE DRAINBOARD ON THREE-COMPARTMENT SINK BEFORE WASHING UTENSILS. DRAINBOARD WAS DIRTY; ALSO SOME UTENSILS WERENOT CLEANED GOOD. DRAINBOARD WAS CLEANED/SANITIZED; UTENSILS WERE CLEANED/SANITIZED
2.5
24.
FLIES ARE PRESENT IN THE DELI AREA; TAKE EFFECTIVE MEASURES TO CONTROLTHEM.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/18/2004
Score: 94.0
#
Comments
Points
11.
CLEAN BREAD SLICER, MEAT SLICER AND CHEESE SLICER. ALL HAD FOOD BUILD UP. CLEAN BREAD SHEETS BETTER. CLEAN BREAD PANS. FOOD PARTICLES WERE IN MIDDLE VAT OF 3-COMPARTMENT SINK. RINSE DIRTY PANS AND EMPTY ALL UTENSILS IN 1ST VAT ONLY.
2.5
17.
PAINT BAREWOOD UNDER VENT IN WALK-IN COOLER. CLEAN UTENSIL STORAGE CONTAINERS. CLEAN ICING BAGS STORAGE CONTAINERS. CLEAN SLIDERS AT DISPLAY CASE. CLEAN GASKETS ON WALK-IN COOLER.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 04/23/2004
Score: 93.5
#
Comments
Points
17.
CLEAN FAN COVERS, GASKETS ON COOLERS, RACKS, ROLL RACKS AND CONTAINERS/DRAWERS.
1.0
2.
CHICKEN 58F, VARIOUS FOODS IN COLD DISPLAY CASE 47-50F. ALL COLD FOODSMUT BE KEPT 45F OR BELOW AT ALL TIMES. BE SURE ALL MECHANICAL COOLERS ARE FUNCTIONING PROPERLY. REMOVE FOODS FROM THESE UNITS UNTIL SURE THEUNIT IS WORKING PROPERLY.
2.5
23.
KEEP DUMPSTERS CLOSED AT ALL TIMES. CLEAN UP SPILL.
1.0
30.
CLEAN VENTS IN RESTROOMS.
0.5
5.
METAL STEM THERMOMETER NOT ACCURATE. CALIBRATE DAILY.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 10/06/2003
Score: 94.0
#
Comments
Points
13.
CUTTING BOARDS NEED REPLACING/RESURFACING (REPEAT); (REPLACE PLASTIC PITCHER)
1.5
17.
CLEAN SHELVES; UNDER CUTTING BOARDS; INSIDE CABINETS, DRAWER, ETC.
1.0
2.
HAMBURGER STEAK AT 105 F; MEAT BALLS 110 F; FRIED CHICKEN AT 105; ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F (OR < 45 F) OR USE TIME INPLACE OF TEMP (< 2 HRS) (MUST WRITE DOWN FOOD PRODUCT WHEN USING TIME/TEMP LOG)
2.5
28.
CLEAN WALLS ESP NEAR 3 COMP/PREP SINKS; (FLOOR UNDER SINKS)
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 05/06/2003
Score: 92.0
#
Comments
Points
17.
CLEAN RACKS (ROLL), CAN OPENER CABINETS, SHELVES AND PLASTIC CONTAINERS THAT BAKERY ITEMS ARE STORED IN.
1.0
2.
CHICKEN 110 F, MAC & CHEESE 125 F, LASAGNA 130 F. CHICKEN FINDERS 130FALL HOT FOODS MUST MAINTAIN TEMP 140 F OR ABOVE AT ALL TIMES. WHEN COOLING FOODS TO PUT IN DISPLAY CASE, RAPIDLY COOL IN 4 HRS OR LESS. DO NOT PUT HOT FOODS IN COLD DISPLAY CASE TO COOL.
5.0
21.
REPAIR MENS URINAL. CLEAN UNDER RIMS OF TOILETS AND CLEAN VENTS IN RESTROOMS.
1.0
28.
CLEAN FLOORS UNDER & BEHIND EQUIPMENT. CLEAN FLOOR CATCH DRAINS.
Location: 1433 S. Pollock St. SELMA, NC 27576 Facility Type: Food Stand Inspection Date: 11/20/2000
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
2.
CHICKEN 120 F CORN 120 F. ITEMS IN HOT HOLD WERE NOT 140 F. MUST MAIN TAIN 140 F AND ABOVE OR 45 F AND BELOW.
2.5
28.
CLEAN FLOORS IN CORNERS UNDER EQUIPMENT.
0.5
31.
PROVIDE A SEPERATE LABELED AREA FOR CHEMICALS WHICH IS NOT ABOVE FOOD OR FOOD CONTACT. SEPERATE OUT FOOD CONTACT, CHEMICALS AND PERSONAL ITEMS IN STORAGE ROOM.
