Location: 123 S. Raiford St Selma, NC 27576 Facility Type: Food Stand Inspection Date: 06/28/2024
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth, click on food service tab and download employee health policy form. Keep on premise. Education CDI
0.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth, click on food service tab and download 4 page vomit and diarrhea clean up plan. Keep on premise. Education. CDI
0.0
23.
3-501.17; Priority Foundation; Mac & cheese/various in reach-in cooler was missing dates. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Manager education. CDI
1.5
General Comments
Good Food Temps! Very good improvement this inspection.
Location: 123 S. Raiford St Selma, NC 27576 Facility Type: Food Stand Inspection Date: 02/29/2024
Score: 94.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth, click on food service tab and download employee health policy form. Keep on premise. Education CDI
0.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth, click on food service tab and download 4 page vomit and diarrhea clean up plan. Keep on premise. Education. CDI
0.0
15.
3-302.11; Priority; Boiled eggs were being prepared at the utensil sink where there were dirty and clean utensils present on either end of the sink. Food prep and utensil washing can not occur at the same sink due to cross-contamination risk. Always use the dedicated food prep sink for food prep! Manger education. CDI
1.5
16.
4-501.114; Priority; No approved sanitizer was available at the time of inspection. Make sure approved sanitizer is available at all times of operation for use on food contact surfaces, equipment, or utensils. Put all wiping cloths in a sanitizer solution between uses. Chlorine sanitizer was mixed during inspection and tested good. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Corn, cabbage, mac & cheese and greens beans on shelf above the stove was 110F. All hot hold potentially hazardous foods must hold at 135F or above. Always make sure hot hold foods are held hot with hot hold equipment to maintain proper holding temps. Do not leave out at room temp. Hot hold items placed in the cooler to cool during inspection. Manager stated they were going to purchase a steam table for hot holding. The stove top can be used in the interim. CDI
1.5
23.
3-501.17; Priority Foundation; All previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods must be dated!. Date marked foods may be held for up to 7 days at 41F or below hold temp. At the end of day 7 any product left must be discarded. Make sure ALL required foods have a clearly labeled date! Manager education. CDI
0.0
33.
3-501.15; Priority Foundation; When cooling foods do not cover product tightly with wrap or aluminum foil. Let food vent while cooling and then cover once they have fully cooled. Foods must cool to 70F or below in 2hrs, and from 70F to 41F or below in 4 additional hours. Total cooling time to 41F or below must not exceed 6hrs. Manager education. CDI
0.0
40.
2-402.11; Core; All employees who prepare food or wash dishes must wear effective hair restraints.
0.5
41.
3-304.14; Core; Keep all wet or damp wiping cloths in a sanitizer solution between uses. Do not leave wet or damp wiping cloths on on surfaces or hanging across sinks or splash guards.
0.0
48.
4-302.14; Priority Foundation; If chlorine based sanitizer is going to be used, chlorine test kits must be available. Test kits need a testing range of 0-200 ppm. Will follow up.
