Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/26/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Rice and grits on the large steam table were not holding at 135F or above at start of inspection. Other half of the steam table was holding 135F or above. The steam table was checked and it was found that the switch had been turned off to the one side of the steam table. Switch was turned on at inspection and the items were warmed to over 135F within 15 mins. Items had been placed in the unit from final cook approx 30 mins before inspection. all other hot held items were at 135F or above. Maintain all TCS foods at 135F at all times during hot holding. CDI
0.0
38.
6-501.111; Core; many flies observed in the kitchen. Most were observed over the employee handsink in the biscuit making area. Evaluate pest control practiced to eliminate flies.
1.0
55.
6-201.11; Core; large pieces of tile floors are broken and missing in the chicken prep area by the flyers. Water and food debris are pooling in the missing tile areas. Keep floors clean, dry and free of food debris to aid in pest control practices. Floors must be in good repair and easily cleanable.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/27/2023
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Items being washed in the 3-compartment sink and sanitizer was weak or vacant in sanitizer compartment. Staff should ensure test kits are used and that sanitizer is at a sufficient level when washing cookware, food pans, or utensils. Need 100 ppm chlorine in sanitizer compartment of sink to sanitize after items have been washed and rinsed. Sanitizer compartment was drained, refilled, mixed during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Small reach-in/prep unit on cook line was holding liquid egg/cheese/various items at 45F. All cold hold potentially hazardous foods must hold at 41F or below! Have unit checked by qualified technician for proper operation. Move items and use other working coolers until unit can hold proper temp. CDI Staff should monitor food temps frequently to ensure compliance with all hold temps!
1.5
44.
4-901.11; Core; Air dry all food pans and utensils after washing them. Do not stack items WET. Invert, single stack, or cross stack to allow drying. Repeat item will have to be deducted on the next inspection if present.
0.0
54.
5-501.113; Core; Repair damaged lid on one dumpster outside.
0.0
55.
6-201.11; Core; Re-grout needed on some floor tiles in the kitchen prep area.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/24/2023
Score: 99
#
Comments
Points
39.
3-305.11; Core; Water is leaking and dripping on food boxes in the walk-in freezer. Have this issued repaired by a qualified technician. Condensate water dripping on food packages is a potential source for contamination. All food must be stored in a safe dry location.
1.0
44.
4-901.11; Core; Air dry all food pans and utensils after washing them. Do not stack items WET. Invert, single stack, or cross stack to allow drying.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/13/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cheese/various in walk-in was 41-45F. Cooler must maintain all food products at 41F or below!! Technician was on the premise to look at cooler during inspection. The issue appears to be the defrost cycle is set for too long of a duration. Adjust thermostat or defrost cycle so that products maintain 41F or below at ALL times. There was an issue with this same walk-in on the previous inspection.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/20/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler containing cheese, milk, liquid egg, buttermilk, various was holding items at 55F. All cold hold potentially hazardous foods must hold at 41F or below. Items that were hazardous in this cooler were discarded. Some items that came on a truck were moved to other walk-in cooler. Operate out of working walk-in cooler until malfunctioning walk-in cooler can be repaired by a qualified technician. A follow up will be conducted regarding this issue 6/22/22.
3.0
38.
6-202.15; Core; Drive-thru windows must self close.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/25/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; PIC serve safe has expired. There should be someone with a valid certificate on duty during all hours of operation.
1.0
16.
4-501.114; Priority; Sanitizer buckets showing no concentration of sanitizer. Sanitizer should be at 50-100ppm for chlorine. CDI buckets remade to 50ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The up front cooler by the register and the cooler in the drive thru area both were holding at above 41F or below. The upfront cooler was at 48F and the drive thru was at 53F. All cold hold of potentially hazardous foods should be at 41F or below. PIC discarded slaw and milk that was out of temperature. Do not use units to hold foods until they have been repaired and holding at 41F or below.
1.5
24.
3-501.19; Priority; Pans of chicken missing time documentation. Make sure to write times down on all pans for when they needed to be used by. CDI times added.
0.0
47.
4-501.11; Core; The drive thru cooler door will not stay closed all the way. Repair so cooler is properly shutting.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/27/2021
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The up front hot hold was holding the foods at 109-112F. All potentially hazardous foods being hot held should be at 135F or above. CDI
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/29/2019
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: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/09/2018
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: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/05/2018
Score: 97.5
#
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: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/27/2018
Score: 96
#
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: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/06/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
One sanitizer bucket was weak or vacant of solution; one was too strong. All solutions must be 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is weak is not effective; too strong and it may be unsafe for use in food areas. Clean and sanitize interior of ice machine of all mold/mildew.
1.5
21.
Water temp was 120 degrees F at the beginning of inspection; heaters were turned up and read 130
0.0
28.
A few flies were noted inside the facility. Take measures to control and eliminate all flies.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good Food Temperatures this inspection; good facility.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/28/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
3.
When people are touching or handling raw foods, the employees hands must be washed prior to handling clean utensils or cooked foods. If this is not done, there is a significate risk of cross contamination!
2.0
16.
One container of sausage was out of temp. All hot foods must maintain 135 degrees or above or be on approved TILT proceedure.
0.0
41.
One of the outside dumpsters is leaking. Replace or repair so it does not drip.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/04/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
16.
Sausage and grilled chicken hot holding was out of temp. All hot hold potentially hazardous foods must hold at 135 degrees F or above.
2.0
21.
Hot water was 115 degrees F at the start of inspection. Heater was turned up and then it read 130 degrees F. This is a repeat violation. Last inspection water temp was 118 degrees F.
3.0
36.
Replace all broken door gaskets on coolers/freezers.
1.0
40.
Clean racks inside walk-ins.
0.0
45.
Repair broken floor tile at can wash.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Have technicians check hot hold table and water heaters for proper operation.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/12/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Liquid egg containers and other food items were sitting in standing water in one prep/small reach-in cooler. This is a food contamination risk. Never place food or containers in pooling water. Have unit repaired. Store food on top racks.
1.5
35.
Half-gallon tea containers should stay wrapped up and protected.
0.0
36.
Replace all broken cooler or freezer door gaskets.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/02/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Employee drinks stored above single service items in the rear of store. Store drinks in approved locations away from food areas or single service items.
1.5
16.
Sausage was hot holding at 114 degrees F. All hot potentially hazardous food must hold at 135 degrees F or above.
2.0
36.
Replace all broken cooler door gaskets on coolers.
1.0
45.
Some floor cleaning behind equipment and along the walls.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/29/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Make sure to store items according to final cook temp in the walk-in freezer, with highest final cook temps on the bottom shelves. For example, raw chicken would be stored below raw bacon or ham.
0.0
16.
Sausage holding at steam table was approx 121 degrees F. All potentially hazardous hot foods must hold at 135 degrees F or above. Item discarded.
2.0
28.
A few flies were seen inside facility today; take measures to reduce or eliminate fly entry into facility. This matter was improved over last inspection.
0.0
35.
Keep all single use biscuit wrappers protected in the rear storage area. All single use items must be stored covered or protected.
0.5
36.
Replace broken gaskets on reach-in coolers where necessary.
0.5
40.
Minor cleaning to racks and bins in raw chicken walk-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 275 US HIGHWAY 70-A EAST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/01/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Broken gasket on reach-in cooler at chicken breading station; replace or repair.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Store items in walk-in freezer according to final cook temp. Example store raw chicken below sasuage patties.
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
