Location: 515 Outlet Center Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/01/2024
Score: 100
#
Comments
Points
43.
3-304.12; Core; One of the ice scoop handles in the ice machine was touching the ice. Scoops shall be stored handle up when stored in the ice to prevent contamination. CDI( Scoop was moved to where it was handle up.)
Location: 515 Outlet Center Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/26/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. A certified person must be present at all times of operation.
1.0
39.
3-305.11; Core; Reach-in/prep cooler is leaking water into bottom of unit. Some food pans were stored in standing water. Make sure all food is stored in a dry location for protection as condensate water could be a source for contamination. Have water leaking issue repaired asap by a qualified technician.
Location: 515 Outlet Center Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/27/2022
Score: 99.5
#
Comments
Points
47.
4-202.11; Priority Foundation; a few plastic food pans on the drying rack had large cracks or broken areas. Remove any plastic food pans that are in poor condition and are unable to be effectively cleaned and sanitized. plastic pans separated at inspection for removal. CDI
0.5
47.
4-501.11; Core; The walk in freezer has a build of up ice from a drip that is forming on the top of the cold hold food pans. Do not store any food items or food contact items under dripping water in the freezer. have the freezer checked for proper function and adjustment.
Location: 515 Outlet Center Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/04/2022
Score: 97
#
Comments
Points
16.
4-602.11; Priority; Ice machine shield in the back had mold build-up, employees cleaned during inspection. It is recommended to clean the ice machine more frequently.
1.5
19.
3-403.11; Priority; Meatballs in sauce (2nd container in steam unit) was not at 135*F when checked, it was at 109*F. When heating pre-cooked meatballs they must reach 145*F before placing into the steam unit. The steam unit is to hold hot foods hot not to go from cold to hot.
1.5
35.
3-501.13 ; Priority Foundation; Bags of sauce was in the prep sink thawing at room temperature. When thawing must thaw under cold running water, part of the cooking process or in the refrigerator. Manager turned the water on during inspection.
0.0
48.
4-501.110; Priority Foundation; Soapy water in the dish sink vat was at 90*F. When soapy water is made it must maintain a temperature of 110*F or higher. Do not have soapy water made unless you are actively washing dishes.
Location: 515 Outlet Center Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/06/2019
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: 515 Outlet Center Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/08/2018
Score: 98.5
#
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: 515 Outlet Center Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/17/2018
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!
