Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/18/2024
Score: 98.5
#
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
1.0
6.
2-401.11; Core; Store all employee drinks in approved locations away from food, utensil, or single use storage areas. Drinks observed stored next to pizza boxes, and on prep table.
0.0
41.
3-304.14; Core; This facility is using multi use wiping cloths that should be stored in a sanitizer solution between uses. Wiping cloth observed wet or damp stored at utensil sink. Use buckets of sanitizer solution instead of spray bottles to accommodate multi use wiping cloths.
0.0
49.
4-602.13; Core; Clean pizza oven of all food debris or grease buildup. Clean hood vent system of all grease buildup. General equipment cleaning.
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/25/2024
Score: 99
#
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
1.0
44.
4-901.11; Core; Plastic food pans stacked wet on the dish drying rack. Cross stack pans to allow for proper air drying. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/10/2023
Score: 99.5
#
Comments
Points
6.
2-401.11; Core; employee drink cans and bottles sitting on the prep table while bread was being prepped. store all employee beverages below and away from food and prep surfaces. employees should drink from cups with lids and straws to prevent contaminating hands when drinking.
0.0
41.
3-304.14; Core; Sanitizer in the spray bottle at the 3 compartment sink was weak and tested less than 200 ppm at inspection. Sanitizer was remade to correct concentration at inspection. A properly prepared food contact surface sanitizer is required at all times for quat this concentration is 200-400ppm. make sanitizers daily and use test strips to ensure proper concentration. CDI
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/26/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The open top portion of the pizza prep unit is holding TCS foods at 45f. the required temperature is 41F. The air temp of the facility is 87F contributing to the higher temps on the open top portion of the unit. The lower reach in area of the unit is holding foods at 41F or below. While HVAC is not working correctly use small working batches of TCS foods and keep lids closed on the unit as much as possible. Time control may also be used add any TCS foods in the unit to the existing written Time control policy as a temporary measure. CDI education.
1.5
28.
7-102.11; Priority Foundation; bottles of dish soap similar to the sauce bottles were sitting above the three compartment sink unlabeled. label all working containers of chemicals with the common name of the substance. Do not reuse sauce bottles for food once they have contained chemicals. Do not reuse chemical bottles for different chemicals as this may result in mixing of chemicals that may be hazardous. Bottles labeled at inspection. CDI
0.0
General Comments
At the three compartment sink the spray nozzle is on a flexible hose that is not permanently affixed to the wall to prevent the nozzle from dropping below the water line of the sink basin and causing a back siphonage. The hose is currently wrapped around the shelving providing an air gap. Install a permanent device such a spring loaded device to permanent fixture to hold the hose to maintain air gap.
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/04/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each person read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
24.
3-501.19; Priority; Pizza sauce is held on time but time was not labeled. Follow correct procedure for documenting pizza sauce at room temp. Time labeled during inspection. CDI
1.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/14/2019
Score: 98.5
#
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: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/28/2019
Score: 99
#
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: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/22/2018
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: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/30/2018
Score: 99
#
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: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/05/2012
Score: 97
#
Comments
Points
19.
Instant handsanitizer was moved so it was no longer directly over food/food prep areas.
0.0
21.
Hot water was 119 degrees at begining of inspection. Water heater was turned up and by end of inspection water temp was up to 137 degrees. Hot water must maintain 130 degrees at all times.
1.5
34.
Reinstall splashguard on side of handsink that is next to air-dry rack. Do not store dishes within 18-24" of handsink until the splash guard is reinsntalled!
1.0
40.
Detail clean ends of oven on a regular basis. Detail clean cooling unit on walk in cooler and all associated lines.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/09/2011
Score: 99
#
Comments
Points
19.
Move instant handsanitizer that is over dough prep area. Move it to a location so any drips do not possibly contaminate foods or food contact surfaces.
0.0
34.
Reinstall splashguard on side of handsink that is next to air-dry rack. Do not hang utensils on side next to handsink where splash from handsink could recontaminate clean dishes.
0.5
36.
Repair hole at 3-compartment sink.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/26/2010
Score: 97.5
#
Comments
Points
17.
Cheese was 50-51 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack foods too high so that they hold proper temp. Keep top door closed on the prep cooler as much as possible particularly on hot days.
2.0
36.
Replace broken gasket on pizza prep cooler door. Corrected during inspection.
0.5
45.
Repair wall damage to the right of 3-compartment sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 10441 US 70 CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/21/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING. PLASTIC FOOD CONTAINERS AND LARGE STAINLESS STEELE CONTAINERS WERE STACKED WET.
1.5
17.
GENERAL CLEANING OF THE HOOD, GASKETS IN PREP COOLER, CONTAINERS HOLDING CONDIMENTS AND PAPER AND SHELVING HOLDING PIZZA BOXES ARE NEEDED ON A REGULAR BASIS.
