Location: 1130 W Main Street unit 126 Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 10/04/2023
Score: 100
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Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; All TCS foods must be held at 41f or below at all times. Small portions for making of orders of tomato, deli meat, etc were in a small portioned unit on ice blocks at inspection. These items were out briefly for preparing of orders and were out less than 1 hr. Items were placed back into refrigeration at inspection. Time control was suggested as an alternative for ease of preparation during lunch periods. The 2 door cooler with TCS foods for retail was in a defrost cycle at inspection. The temperature of the unit was less than 41F by the end of inspection. Monitor this cooler for proper function by checking internal food temps regularly to ensure temperatures of 41F or below. CDI education.
0.0
General Comments
Small containers of TCS cold held foods were being held at the prep table on ice all portions had been out less than 6 hours and were placed back into cold holding equipment at inspection. During times of prep tcs foods may be held at room temperature. limit this time to assembling of individual orders. Do not leave items out on the counter if not able to hold at 41f or below. Alternatively a time control policy may be written and followed. All TCS foods held on time control must originate from a cooler at 41F and may only be held for a maximum of 6 hours. A written policy is required and time stamps but he in place. All left over product at the end of the 6 hour hold time must be discarded and may not be saved and used for a later date. A template plan was provided to establishment at inspection.
Location: 1130 W Main Street unit 126 Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 04/04/2023
Score: 100
#
Comments
Points
2.
2-102.12 (A); Core; 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. Employee with food protection manager certification is required at all times of food service. New establishment has 210 days to obtain certification.
