Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/09/2024
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Because a priority demerit was seen during the inspection this item must be marked. The person in charge has not demonstrated the knowledge of understanding food safety with raw meat sitting on the same table as ready to eat foods.
1.0
8.
2-301.15; Priority Foundation; An employee was seen washing their hands in the dish sink OR they were washing a towel but not towel was seen. The dish sink is for dish washing and rinsing dish clothes not for hand washing.
0.0
15.
3-302.11; Priority; Raw chicken in a container was sitting on the prep table with cooked chicken and onions upon arrival. Can not have any raw meats sitting on the same table as ready to eat foods. Once owner was told that raw chicken can not be on the same table as the ready to eat foods the raw chicken was removed.
1.5
16.
4-501.114; Priority; Sanitizer in the dish sink vat was too weak be make 50 ppm chlorine. The least amount of chlorine must be at least 50ppm chlorine. Owner added more bleach during inspection.
1.5
23.
3-501.17; Priority Foundation; Any food items that are cooked and cooled to be saved over night must have dates written with them. Left over items wrapped in plastic, open milk, and deli meats all must have dates.
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/30/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; An open bottle of water was sitting on the prep table upon arrival, make sure all personal drinks are stored below food and food prep areas.
0.5
21.
3-501.16(A)(1) ; Priority; Even employees food must be held at 135*F. All food that is in the kitchen is food for sell to the public.
0.0
42.
3-302.15; Core; If a prep sink is going to be added call environmental health and building inspections before starting.
0.0
49.
4-602.13; Core; General cleaning is needed on the sides of all equipment and handles.
0.5
55.
6-201.11; Core; General cleaning of the walls are needed. Remove all contronstruction debris left from adding the wall. The new sheetrock wall must be painted so it is nonabsorbant.
0.5
General Comments
Before any contronstuction you must call environmental health before starting.
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/20/2023
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; pans of cooked cabbage placed in the 2 door reach in cooler with tight fitting lids. loosely cover products when cooling to allow for product to cool quickly. Carefully place hot pans in the cooler to prevent heating of tcs foods below and adjacent to the hot foods to prevent cold held foods from raising above the required 41F cold holding requirement. cdi lids removed at inspection.
0.5
52.
5-403.12; Core; condensate line from the HVAC system is pooling under the smoker unit behind the restaurant resulting in standing water under the smoker and concrete pad area. Redirect condensate line to eliminate pooling water.
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/12/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
15.
3-302.11; Priority Foundation; Raw chicken in a pan was being store on the prep table while cooked meats were cooling and herbs were being cut. Can not have raw meats on same prep table with cooked meats or vegetables.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken and beef wrapped in plastic in the steam unit next to microwave was being held at 125*F. All hot holding foods must be held at 135*F or higher. Owner had to reheat during inspection.
1.5
38.
6-501.111; Core; Fly seen in dining area while working on the report. Improve pest management.
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/08/2023
Score: 96.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
16.
4-501.114; Priority; Sanitizer that was made in the dish sink was too weak to change the color of the test strip. Owner remade sanitizer during inspection to the proper strength for chlorine 100ppm.
1.5
39.
3-305.14; Core; Upon arrival food was being thawed in the middle compartment of the dish sink while dirty dishes on drain board, soapy water in 1st vat, food thawing in middle vat, sanitizer in 3rd vat and dirty dishes on the last drain board. When preparing food at the dish sink can not have clean or dirty dishes on the drain board and can not have soapy water or sanitizer water made in the vats.
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/19/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
23.
3-501.17; Priority Foundation; Dates must be written with food that are cooked and then cooled down, cut greens lettuce, cabbage etc., cut tomatoes and cut melons. There were no dates on any leftover in the reach in cooler or on the cut cabbage.
1.5
41.
3-304.14; Core; In back there was a bucket of soapy water made with a cloth inside. Once a cloth becomes wet it must sit in a container of sanitizer not soapy water.
0.5
47.
4-501.11; Core; Replace all worn gaskets in the reach-in coolers.
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/04/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation
1.0
10.
6-301.11; Priority Foundation; Did not see any hand soap at back hand sink at start of inspection. Asked PIC and stated soap dispenser fell and now using jug of soap that was in the bottom of the food rack. Have soap at the sink so that it is easy to get soap when need to wash hands. CDI
0.0
33.
3-501.15; Priority; Cooling food with lid completely on/ tightly wrapped in plastic wrap. When cooling have container loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD
0.5
35.
3-501.13 ; Priority Foundation; Thawing chicken in standing water in vat in sink. Water was at 89F. When thawing should be under running water at 70F or below. CDI
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/31/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
10.
5-205.11; Priority Foundation; Hand sink had a container of fish in it when walked into the kitchen to start inspection. Hand sinks should be only used for hand washing and should not have anything stored in them. CDI fish moved
1.0
33.
3-501.15; Core; Cooling food with lid completely on. When cooling have container loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/01/2021
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
4.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code there is now the "big 6" instead of the "big 5" illnesses. Need to have updated employee health policies. CDI Education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN clean up plan for vomiting and diarrheal events. CDI education
0.0
10.
5-205.11; Priority Foundation; Hand sink had a container of fish in it when walked into the kitchen to start inspection. Hand sinks should be only used for hand washing and should not have anything stored in them. CDI fish moved
Location: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/02/2019
Score: 96.5
#
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: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/24/2019
Score: 97
#
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: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/07/2019
Score: 95
#
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: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/14/2019
Score: 95
#
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: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/20/2018
Score: 94
#
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: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/06/2018
Score: 98
#
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: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/08/2018
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: 11478 US 70 West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/07/2018
Score: 98
#
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!
