Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 98
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Tea nozzles had buildup in them. Clean all food contact surfaces and equipment good, removing all soil or debris, then sanitize with approved sanitizer of 150-300 ppm quat or 100 ppm chlorine solution. Manager had employee cleaning Tea nozzles during inspection. CDI
0.0
47.
4-501.11; Core; Freezer fans are leaking causing ice buildup under them. Equipment shall be maintained and in good repair. Have a technician repair the freezer.
1.0
51.
5-205.15; Core; Pipe that is part of the plumbing that is no longer used according to the PIC is open at the top. Plumbing system shall be in good repair. It is recommended to cap the pipe to ensure that no contents can go in or come out of the top of the pipe.
0.0
55.
6-201.11; Core; Some floor tiles need repair and re-grouting necessary in rear kitchen area to prevent dirty water from accumulating in tiles. Clean/degrease flooring better in the kitchen or prep areas.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/18/2024
Score: 97.5
#
Comments
Points
39.
3-305.11; Core; Walk-in freezer door is not sealing tightly causing ice/frost to form and collect on food packages and boxes. All food must be stored in a dry location. Ice/frost collecting on food boxes and packaging may be a source for contamination. Have door on freezer repaired as soon as possible.
1.0
47.
4-501.11; Core; Repair water leak in walk-in freezer, Repair walk-in freezer door seal to where door seals tightly.
0.0
51.
5-205.15; Core; Repair leak on the drain pipe below one hand sink.
0.0
55.
6-201.11; Core; Some floor tile repair and re-grouting necessary in rear kitchen area. Clean/degrease flooring better in the kitchen or prep areas.
1.0
56.
6-303.11; Core; Replace any lighting in the kitchen area that is not working to improve lighting.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 97.5
#
Comments
Points
39.
3-305.11; Core; Walk-in freezer door is not sealing tightly causing ice/frost to form and collect on food packages and boxes. All food must be stored in a dry location. Ice/frost collecting on food boxes and packaging may be a source for contamination. Have door on freezer repaired as soon as possible.
1.0
47.
4-501.11; Core; Repair water leak in walk-in freezer, Repair walk-in freezer door seal to where door seals tightly.
0.5
55.
6-201.11; Core; Some floor tile repair and re-grouting necessary in rear kitchen area. Clean/degrease flooring better in the kitchen or prep areas.
1.0
56.
6-303.11; Core; Replace any lighting in the kitchen area that is not working to improve lighting.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Slaw/pot pies were 42-43F in one walk-in cooler. All cold hold potentially hazardous foods must hold at 41F or below. Items moved to another adjacent walk-in cooler and manager was instructed to put in a repair order for walk-in cooler. Have qualified technician check cooler for proper operation. Use other working coolers until repaired so it hold at 41F or below.
1.5
44.
4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack items WET or DAMP.
0.0
47.
4-501.11; Core; Repair water leak in walk-in freezer, Repair walk-in freezer door seal to where door seals tightly. Repair self closer on one walk-in cooler door where it is not staying sealed shut.
0.5
55.
6-201.11; Core; Some floor tile repair and re-grouting necessary in rear kitchen area. Clean/degrease flooring better in the kitchen or prep areas.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/06/2023
Score: 96.5
#
Comments
Points
10.
5-202.12; Core; Hand sink was below 100F when checked. Valve was adjusted on sink and then it read 109F.
0.0
16.
4-601.11 (A); Priority Foundation Soda nozzles had buildup on them. Clean all food contact surfaces and equipment good, removing all soil or debris, then sanitize with approved sanitizer of 150-300 ppm quat or 100 ppm chlorine solution. Manager had employee cleaning soda nozzles during inspection. CDI
1.5
39.
3-305.11; Core; Walk-in freezer door is not sealing tightly causing ice/frost to form and collect on food packages and boxes. All food must be stored in a dry location. Ice/frost collecting on food boxes and packaging may be a source for contamination. Have door on freezer repaired as soon as possible.
1.0
47.
4-501.11; Core; Repair walk-in freezer door seal to where door seals tightly.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including lower shelving, between equipment and interiors of coolers or freezers. General equipment cleaning.
0.0
55.
6-201.11; Core; Some floor tile repair and re-grouting necessary in rear kitchen area.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/03/2022
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Walk-in freezer door is not sealing tightly causing ice/frost to form and collect on food packages and boxes. All food must be stored in a dry location. Ice/frost collecting on food boxes and packaging may be a source for contamination. Have door on freezer repaired as soon as possible.
1.0
47.
4-501.11; Core; Repair walk-in freezer door seal to where door seals tightly.
0.0
55.
6-201.11; Core; Some floor tile repair and re-grouting necessary in rear kitchen area. Clean dusty HVAC vents in ceiling
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/01/2022
Score: 99
#
Comments
Points
6.
2-401.11; Core; Employee drink stored over utensils or cook/prep equipment with no lid and straw. Store all employee drinks in approved locations away from food or utensil areas.
0.0
38.
6-202.15; Core; Drive thru window should self-close to prevent insects or flying insects from entering the facility.
1.0
49.
4-602.13; Core; Clean grease or food buildup from equipment especially unused equipment or remove unused equipment from the premises. General equipment cleaning.
0.0
55.
6-501.12; Core; Clean dusty ceiling tiles especially close to HVAC vents in ceiling.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/23/2022
Score: 100
#
Comments
Points
47.
4-501.11; Core; Ice buildup through out freezer floor. PIC stated already have a work order in for it they are waiting on a new gasket on door. Repair so there is no ice buildup
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/07/2022
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Soda nozzles had buildup on them. All food contact surfaces should be clean to the sight and touch. CDI PIC cleaned and sanitized nozzles.
1.5
21.
3-501.16(A)(1) ; Priority; Macncheese hot holding at 118-123F. All hot holding should be at 135F or above. CDI PIC realized unit was not on. PIC discarded product and turned on unit.
0.0
47.
4-501.11; Core; Ice buildup through out freezer. PIC stated already have a work order in for it. Repair so there is no ice buildup
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/11/2021
Score: 99.5
#
Comments
Points
47.
4-501.11; Core; Ice dripping down from freezer unit onto racks and onto box of food. Repair so that there is no dripping. Until unit is repaired move boxes so that they are not getting dripped on.
0.5
General Comments
PIC stated that they were having issues with the drains but there were people here at the start of the inspection working on them.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/19/2019
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: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/27/2018
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: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/29/2018
Score: 96.5
#
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! Follow-Up: 09/07/2018
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/17/2018
Score: 93
#
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! Follow-Up: 04/27/2018
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/20/2018
Score: 93.5
#
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.
When inside remodels begins and the kitchen remains open a plastic shield is required to contain the dust from reach inside the kitchen/prep areas.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/19/2015
Score: 92.5
#
Comments
Points
General Comments
Will be back to verify that the walk-in cooler and freezer has been repaired or that the trays are being used to prevent water contamination. Follow-Up: 08/29/2015
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/16/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Keep all food covered good in the coolers for protection. Chicken pot pies in the walk-in cooler were not covered. Do not allow ice/water to drip onto food packages in the walk-in freezer. Non-potable ice/water associeted with refrigeration systems may contaminate food.
1.5
11.
Some food pans were not cleaned good enough. Clean all food contact surfaces, equipment, and utensils good, then sanitize with approved sanitizer. Approved sanitizer is 200-300 ppm quat. Keep clean end of utensil sink drainboard cleaned and sanitized at all times.
3.0
28.
Take measures to control and elimininate all flies from the facility.
1.0
34.
Air dry all food pans good; Do not stack pans WET after washing them.
0.0
40.
Clean tops and sides of all equipment. Repair water damaged wood by the take out window.
0.0
45.
Clean floors better; repair damaged floor tiles where necessary.
0.5
48.
The drive thru window must be self closing or install an effective fly fan.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/02/2012
Score: 96.5
#
Comments
Points
11.
Dirty utensils and scoops found on the clean dish storage rack. Make sure all items are visibly clean and santized before storing.
1.5
40.
Clean the cabinet by take out window, repair the water damaged wood. Clean all racks in the dry storage room.
0.5
45.
Clean floors under and behind equipment, back storage area. Still a lot of standing water below the storage racks in back area, prevent standing water after cleaning floors. Clean floors and walls in ice machine room, repair damaged areas of tile.
0.5
48.
The drive thru window must be self closing or install an effective fly fan.
1.0
49.
Serv safe points awarded to Steven King on 1-10-2012 inspection, Manager on duty at time of inspection. Manager was notified in writting that in order to receive the 2 point credit on the next inspection, they must provide written documentation from the serv safe instructor stating the number of classroom hours attended. Documentation not available therefore no 2 point credit issued.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/10/2012
Score: 89 + Education Credit: 2 = 91
#
Comments
Points
10.
In the walkin freezer below the ventilation unit, boxes of food on the second and third shelf have water deposits and ice build up on them. This is a cross contamination risk for the boxes of food that the ice is contacting. Facility was notified to repair the water drip and move all boxes of food from below the problem area on 8-15-2011, 10-20-2011 and 10-31-2011. Boxes of food were found to be in contact with the contaminated water on all of these inspections and visits. Moving the boxes is no longer a correction for this violation. An intent to suspend is issued, this gives the facility 30 days to have all water/ice leaks from the ventilation unit repaired.
3.0
11.
Sanitizer solution in the bucket for the chicken prep station and the front prep/serving line were weak or vacant in concentration. When using a Quaternary Ammonia sanitizer, the strength must be a minimum of 200ppm, suggest between 200ppm and 300ppm. Buckets were remade.
1.5
34.
Many metal and plastic food pans found stacked wet. Allow all items to air dry before directly stacking on top of each other.
1.0
40.
General cleaning is needed to remove built up food debris: electrical cords at the chicken prep station, shelving below the front hot hold display box and shelving below the tea prep station.
0.5
41.
Pipe below the only handsink in kitchen was not securely attached to the sink so water was draining from sink drain directly onto the floor. Do not allow wastewater to drip/drain onto the floor. Repair immediatly.
3.0
44.
Keep the lid on the grease container to cover.
0.0
45.
Repair broken and damaged floor tiles throughout kitchen Clean floors and walls throughout under and behind equipment, especially around the ice machine. Re-grout the floor tiles where needed. Prevent standing water in the dishwash area and the back dry storage area.
1.0
48.
The drive thru window must be self closing or install an effective fly fan.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Serv safe points awarded to Steven King, Manager on duty at time of inspection. In order to receive the 2 point credit on the next inspection, provide written documentation from the serv safe instructor stating the number of classroom hours attended.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/20/2011
Score: 90
#
Comments
Points
3.
Employee handling raw chicken with gloved hands, handling dirty utensils, cleaning tables, then going to handle cooked foods and clean equipment without any handwashing between the task. Handwashing is the most important thing an employee can do to prevent a cross contamination in the establishment! Wash hands between glove changes, after handling raw meats, after cleaning or handling dirty items, upon entry to the kitchen, and always before handling foods.
2.0
10.
In the walkin freezer, there is a large ice block that is built up around the pipe of the ventilation unit. The ice block extends from the top of freezer and connecting to the boxes of food below. This is a cross contamination risk for the boxes of food that the ice is contacting. All boxes of food must be removed from the location below ventilation pipes, place a container below the area to catch water/ice. Have the water/ice drip repaired immediatly. Will return on October 28th 2011 to verify a repair has been done on the freezer.
3.0
25.
Provide an air temperature thermometer in the walkin cooler. Thermometer on unit is not accurate.
0.0
34.
Many metal and plastic food pans found stacked wet. Allow all items to air dry before directly stacking on top of each other.
1.0
36.
Replace the broken gaskets on reachin coolers and freezers. Ice bucket has broken chips out of side and needs replacement, suggest not using and disposing of this bucket.
0.5
41.
Pipe below the only handsink in kitchen was not attached to the sink so water was draining from sink drain directly onto the floor. Pipe was reattached by employee. Make sure this repair stays as a permenant fix. Do not allow wastewater to drip/drain onto the floor.
1.5
45.
Repair broken and damaged floor tiles throughout kitchen Clean floors and walls throughout under and behind equipment, especially around the ice machine. Re-grout the floor tiles where needed. Prevent standing water in the dishwash area.
1.0
48.
The drive thru window needs to be self closing or install an effective fly fan.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/15/2011
Score: 94.5
#
Comments
Points
10.
In the walkin freezer, water is dripping from the ceiling down pipes and on to the box of food below. Boxes of food were removed, place a pan to catch water/ice build up, until the unit can be repaired. Do not allow water or ice to contact boxes of food or food products.
1.5
17.
Two containers of potato salad in the front counter cooler were too warm. Foods were removed. Do not use unit until it is repaired and able to hold all PHF foods 45F or below.
0.0
34.
Many metal and plastic food pans found stacked wet. Allow all items to air dry before directly stacking on top of each other.
1.0
40.
General cleaning needed to remove dust,dirt and food debris: equipment, hot hold units, coolers, shelving below the hot hold unit, storage units, etc.
1.0
45.
Repair broken and damaged floor tiles throughout kitchen Clean floors and walls throughout under and behind equipment, especially around the ice machine. Re-grout the floor tiles where needed. Prevent standing water in the dishwash area.
1.0
48.
The drive thru window needs to be self closing or install an effective fly fan.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/06/2011
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
11.
Food pans are still being stored visibly soiled or dirty. Better cleaning of utensils and dishes needed. Clean all items good removing all food debris or soil, then sanitize with approved sanitizer.
3.0
17.
Cheese was 42-49 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not stack product too high in pans, so that it holds temp better.
2.0
26.
Once opened, store bulk food such as sugar in a sealed and labled container.
0.0
34.
Air dry all food pans; Do not stack WET.
0.5
36.
Replace all broken gaskets on cooler doors. Replace any utensils that are in bad repair.
0.5
40.
Clean tops and sides of all equipment. Clean shelving and racks. Clean interiors of coolers/freezers. General equipment cleaning.
1.0
45.
Repair floors, walls, and ceilings where needed. Re-grout floor tiles.
1.0
48.
Take out or drive thru window does not self-close.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/06/2011
Score: 89 + Education Credit: 2 = 91
#
Comments
Points
10.
Food boxes stored directly on the floor in the walk-in freezer. DO NOT store food boxes on the floor! All food boxes should be stored on approved shelving.
1.5
11.
Sanitizers were weak or vacant of quat solution. All quat solutions should be 200-300 ppm. Change solutions regularly and use test kits to ensure strength. Better cleaning and sanitizing needed on food contact surfaces such as prep tables and sinks. Clean and sanitize after each use. Food pans and utensils were stored visibly dirty. Clean all food contact surfaces, equipment, and utensils of all food soil, and then sanitize with approved sanitizer. Clean and sanitize soda fountain nozzles better. Improvement needed in this area. Will follow up on this item 1/10/11.
3.0
16.
Chicken stored in the hot holding cabinet was 121 degrees and up. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Do not place chicken that is below temp out of the display into the hot holding cabinet.
2.0
34.
Air dry all food pans. Cross stack or single stack to allow drying time. Do not stack items WET!
0.0
35.
Make sure all single use items are wrapped up, protected, and properly stored. Do not store single use items on the floor. Keep all coffee/tea filters wrapped up.
1.0
36.
Replace all broken cooler and freezer door gaskets.
0.5
40.
Lots of general equipment cleaning needed throughout the facility. Clean all racks, shelving, and cabinets. Clean tops and sides of all equipment. Clean interior of microwave oven. Clean interiors of all reach-in coolers removing all food debris.
1.0
44.
Dumpster pad needs to be cleaned and pressure washed.
0.0
45.
Lots of cleaning needed to floors this inspection, especially under and behind equipment. Some cleaning to ceilings as well. Replace water stained light sheilds. Lots of floor repair including re-grouting. Floor cleaning also needed inside walk-in coolers and freezers.
1.0
48.
Take out or drive thru window must be self closing.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/04/2010
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
Change out sanitizer water when the water becomes visibly soiled. Strengths of sanitizers were good. Some food pans were noted stored visibly dirty. Make sure all food contact surfaces, pans, or equipment are cleaned good then sanitized. Clean all prep sinks and tables after each use, then sanitize.
3.0
33.
Do not allow handles of food tongs to touch the food. Store handle up to prevent hand or fingernail contact with food.
0.5
35.
Make sure all single use items in the rear are stored wrapped up or protected.
0.5
36.
Replace all broken gaskets on cooler or freezer doors. Fix broken or loose handle on hot hold unit.
0.5
40.
Lots of general equipment cleaning needed. This includes general equipment surfaces such as handles. This also includes interiors of coolers and freezers, shelving, food pan racks, and cooler door gaskets. Clean hot hold units, and around friers. This area of general cleaning needs much improvement at this store.
1.0
45.
Some cleaning to floors, walls, and ceilings. Lots of repair work needed to floor tiles including re-grouting. Fix any ceiling leaks and replace ceiling tiles.
1.0
46.
Fix one water damaged light where roof leak occured.
0.0
48.
Take out or drive thru window must be self closing.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/12/2010
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
Quat sanitizer is mixing too strong. Dilute to 200-300 ppm. Use test kits to check strength. Sanitizers in buckets should be changed when strength is not adequate, or when water becomes visibly soiled.
1.5
17.
Cheese at the prep area was 51 degrees F. Various foods in the front display cooler were also out of temp as noted above. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper temperatures.
2.0
36.
Replace all broken gaskets on cooler doors. Rair front display cooler so that it holds proper food temps.
0.0
40.
Continue to work on general equipment cleaning. Clean gaskets on coolers, interiors of coolers, shelving, and sides of equipment. Clean handles on cooler doors as well as sink faucets.
1.0
45.
Fix all broken floor tiles and baseboard tiles. Re-grout floors where grout is worn. Clean floors better throughout the facility.
1.0
48.
Take out or drive thru window must be self closing.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/20/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
17.
Reach in prep cooler not properly operating, air temperature >55F, foods 50-54F. Must be able to hold PHF 45F or below. Cheese and Chicken pot pie were discarded. Cold hold foods on serving/prep line not at proper temperature. Must be 45F maximum. Both items were discarded.
2.0
34.
Food containers stacked wet. Do not stack wet, let all items air dry before stacking.
1.0
40.
Much improvement on cleaning has been made! Continue routine cleaning on shelving, in cabinets, and equipment.
0.5
45.
Replace the broken floor tiles throughout. Replace grout between tiles where shallow or missing to prevent water and debris traps. Repair wall behind door in restroom where damaged.
1.0
48.
Take out window must be self closing.
1.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
-Freezer holding foods 32-38, many foods were not frozen. Must stay below 45F to hold foods in unit. (Repair men on-site b/f end of inspection)
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/22/2010
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
11.
Several sanitizer buckets weak in strength. Must be at least 200ppm when using Quat Ammonia as a sanitizer. Buckets were remade. Pan from chicken prep table was removed, rinsed at the can wash and returned to use at table. Pan that was used to prep chicken was on prep table with chicken meat and debris on it. All items must be washed and sanitized at the dishwash sink only. Canwash is not to be used for this purpose. Make sure all food contact items are properly sanitized between uses.
3.0
34.
Food containers stacked wet. Do not stack wet, let all items air dry before stacking.
1.0
35.
Container with picks for corn dirty, box lids from raw chicken stored on top of single service item box. Make sure all items are protected during storage in a clean location away from contamination.
0.5
36.
Repair the drip from the ventilation in the walk in freezer. Unit has a heavy ice build up on pipes and dripping on to the floor below. Repair the reach in cooler that has a dent in the outside that is through to the insulation. Repair pipe below hot hold station that is spilling fresh water onto the floor below.
1.0
40.
Lots of cleaning needed!! Shelving, container storage in front under hot hold units, all cabinets, prep tables, sides and tops of all equipment.
1.0
45.
Repair the damaged floor tiles through out. Repair areas that have standing water and areas that grout is missing. Water from the night before is standing in the back storage room and in the office. This needs to be cleaned everynight. Suggest installing a floor drain in the low areas to help.
1.0
48.
Take out window must be self closing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/09/2009
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
3.
Employee handled raw chicken with gloves, cleaned, removed gloves then went to handle clean items without hand washing. Always wash hands after handling raw meats, after cleaning, coughing, before handling foods and between glove changes.
2.0
11.
Several sanitizer buckets weak in strength. Must be at least 200ppm when using Quat Ammonia as a sanitizer. Buckets were remade. Dirty/soiled food pans stacked on shelving. Make sure all pans are visibly clean before sanitizing and storing.
1.5
17.
Two door tall reach in cooler holding potato salad and cheese 52 F- 55 F. Must be able to hold 45 F or below. Items were discarded. Do not use until able to hold 45 or below.
2.0
28.
Flies seen throughout the facility. Remove and prevent.
1.0
34.
Food containers stacked wet. Do not stack wet, let all items air dry before stacking.
1.0
36.
Repair the drip from the ventilation in the walk in freezer. Unit is drippign water on to floor at entrance, repair. Repair the reach in cooler that has a dent in the outside that is through to the insulation.
1.0
45.
Repair the damaged floor tiles through out. Repair areas that have standing water and areas that grout is missing.
1.0
48.
Take out window must be self closing.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/06/2009
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Cheese and sliced tomatoes in cold hold unit on prep line 52 f. Must be 45 f or below. Both items were discarded.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Food containers stacked wet and some seen towel dried with proper towels. Air dry all food containers before stacking or reusing.
1.0
35.
Boxes of single service items dirty, store clean to keep clean. Single service bowls dropped o floor then stacked on other bowls. Discard items that have had contact with unclean areas such as floors. (items discarded)
0.5
36.
REPEAT VIOLATION Repair ventilation drips in walk-in freezer & cooler.
1.0
40.
REPEAT VIOLATION Lots of cleaning needed, lots of food debris from previous day seen. Clean daily!!
1.0
42.
GENERAL COMMENT
0.0
44.
Clean dumpster area (food & grease on ground flooding area).
0.5
45.
REPEAT VIOLATION Repair all damaged floors and walls. Clean floor drains (debris from previous days operation).
1.0
2.
CORRECTED DURING INSPECTION Open top employee beverage cup and cookie-bar in napkin on food prep table by single service items. All employee beverages must have a cover and be kept away from all food prep, all food storage and food containers. No foods from outside sources (home) in facility food prep area!
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Visibly soiled pans found in clean utensil area, tea nozzles showing black/brown build-up. Clean tea nozzles regularly to prevent build-up. All food containers must be visibly clean then sanitized before storing.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/03/2009
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Mac & cheese and some chicken was out of temp as noted above. All hot potentially hazardous foods must be held at 135 f or above.
2.0
18.
GENERAL COMMENT; CORRECTED DURING INSPECTION Missing time documentation on chicken up front in the case. Keep complete time cards discard product when time expires.
0.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air dry all utensils and baking pans; do not stack wet. Invert and cross-stack to allow drying.
1.0
35.
GENERAL COMMENT Do not store boxes of single use products on the floor.
0.0
36.
REPEAT VIOLATION Fix all broken cooler gaskets. Fix ice leak in the walk-in freezer. Replace all cracked food pans.
1.0
40.
REPEAT VIOLATION Clean and degrease all equipment. Wipe down all equipment, remove all food debris from gaskets, interiors of coolers, sides of equipment and warming cabinets.
1.0
44.
GENERAL COMMENT Dumpster doors should stay closed clean/degrease dumspter pad.
0.0
45.
REPEAT VIOLATION Clean floors better; repair re-grout floors where needed
1.0
46.
REPEAT VIOLATION Replace missing light shields.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Food boxes stored on the floor. Keep all food stored on approved shelving. Use handled scoops to dispence all dry food product
1.5
11.
CORRECTED DURING INSPECTION Some food pans and baking pans stored visibly soiled. Clean all pans good until all visible soil is removed then sanitize with 200-300 ppm quat sanitizer.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/04/2008
Score: 89.5 + Education Credit: 2 = 91.5
#
Comments
Points
15.
AIR DRY FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET. STORE CLEANUTENSILS AWAY FROM CLEANING BRUSHES.
1.5
17.
CLEANING NEEDED: INSIDE HOT HOLD UNITS, EQUIPMENT, SHELVING. CLEAN THECONDIMENT DRAWERS. REPAIR DAMAGED FLOOR IN MICROWAVE.
2.0
23.
KEEP DUMPSTER DOOR CLOSED, CLEAN AREA AROUND DUMPSTER AND GREASE CONTAINER.
1.0
25.
TAKE OUT WINDOW MUST BE SELF CLOSING OR INSTALL A FLY FAN.
2.0
28.
REGROUT BETWEEN FLOOR TILES THROUGHOUT WHERE NEEDED. CLEAN & REPAIR AROUND ICE MACHINE.
1.0
32.
ALL STORAGE MUST BE ABOVE THE FLOOR IN STORAGE AND IN WALK-IN UNITS. KEEP LINENS THAT ARE DIRTY AWAY FROM SINGLE SERVICE ITEMS.
0.5
9.
EMPLOYEES WHO HANDLE RAW CHICKEN MUST WASH THEIR HANDS BEFORE DOING ANYTHING ELSE, EVEN AFTER CHANGING OR REMOVING CONTAMINATED GLOVES. EMPLOYEES WHO HANDLE MONEY MUST WASH HANDS BEFORE HANDLING ANY CLEAN UTENSILS OR FOODS. KEEP EMPLOYEE BEVERAGES AWAY FROM FOOD/BEVERAGE AREAS.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/09/2008
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
17.
GENERAL CLEANING NEEDED: ALL PLASTIC STORAGE UNITS, SHELVING, RACKS, EQUIPMENT SIDES AND INSIDE.
2.0
2.
WATER USED FOR CHICKEN BATTERING MUST STAY 45 F OR BELOW OR BE CHANGEDBETWEEN EACH BULK USE. FLOUR USED FOR CHICKEN BREADER MUST BE KEPT 45 F OR BELOW, CHANGED EVERY 2 HOURS OR SIFTED BETWEEN EACH BULK BATTERING.
2.5
24.
FLIES STILL SEEN IN THE KITCHEN, PREP AREA. REMOVE & PREVENT.
2.0
25.
TAKE-OUT WINDOW MUST BE SELF CLOSING OR INSTALL A FLY FAN.
2.0
28.
MAJOR WALL AND FLOOR REPAIR NEEDED. CLEAN UNDER BACK STORAGE,EQUIPMENTAND ICE MACHINE. REGROUT WHERE NEEDED.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/01/2007
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
17.
LOTS OF CLEANING NEEDED ON ALL EQUIPMENT INSIDE & OUT REPLACE THE DAMAGED GASKET ON THE HEAT CABINET. CLEAN SHELVING, COOLERS, HANDLES, STORAGE CONTAINERS AND PREP TABLES. REPAIR WHERE TAPE IS BEING USED ONTHE ICE MACHINE DOOR.
2.0
24.
FLIES SEEN, TAKE MEASURES TO REMOVE AND PREVENT.
2.0
25.
TAKE OUT WINDOW MUST BE SELF CLOSING.
1.0
28.
REGROUT BETWEEN FLOOR TILES. CLEAN FLOORS AROUND THE ICE MACHINE & EQUIPMENT. REPAIR ALL DAMAGED WALL AREAS.
1.0
9.
EMPLOYEE BEVERAGE WAS ABOVE OPEN FOOD ON PREP STATION. ALL EMPLOYEE BEVERAGES MUST BE KEPT AWAY/BELOW ALL FOOD, FOOD STORAGE & FOOD PREP AREAS.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/11/2007
Score: 92.0
#
Comments
Points
17.
LOTS OF CLEANING NEEDED: SHELVINGS, RACKS, NOZZLE AROUND FRYERS, SIDESOF EQUIPMENT.
2.0
24.
LOTS OF FLIES SEEN IN THE ESTABLISHMENT. RODENT DROPPINGS SEEN IN THE BACK STORAGE AREA. TAKE STRONGER MEASURES TO REMOVE AND PREVENT.
2.0
25.
TAKE OUT WINDOW SHOULD BE SELF CLOSING.
1.0
28.
REPAIR FLOORS & WALLS IN ICE MACHINE AREA. CLEAN FLOORS AND WALLS IN THE STORAGE ROOM, BEVERAGE AREA AND AROUND THE DISH AREA. REGROUT WHERE NEEDED ON THE HEAVY WALLS AREA.
0.5
9.
SEVERAL EMPLOYEE BEVERAGES WERE ON FOOD PREP AREAS & STORAGE AREAS. ALL BEVERAGES IF CONSUMED IN THE KITCHEN, MUST BE COVERED WITH A LID &A STRAW. KEEP AWAY OR BELOW ALL FOOD PREP & STORAGE AREAS.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/13/2006
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING. SHELVING HOLDING CLEAN EQUIPMENT MUST BE KEPT CLEAN.
3.0
17.
REGULAR CLEANING IS NEEDED IN ALL CONDIMENT CONTAINERS.
2.0
2.
WALK-IN COOLER WITH CHICKEN ONLY IS HOLDING CHICKEN AT 49-51 F. ALL COLD HOLD FOOODS MUST BE HELD AT 45 F OR BELOW. CHICKEN WAS ICED DOWN TO BRING BELOW 45 F. WALK-IN COOLER MUST BE FIXED, UNTIL FIXED ICE MUST BE PLACED ON ALL CHICKEN IN THIS WALK-IN COOLER.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/31/2006
Score: 84.0
#
Comments
Points
11.
DRINK NOZZLES IN KITCHEN AREA HAD MOLD BUILD-UP REGULAR CLEANING IS NEEDED. SEVERAL BUCKETS OF SANITIZER THROUGH OUT KITCHEN WERE WEAK OR VACANT. QUAT AMMONIA SHOULD BE 200-300 PPM.
2.5
15.
NO COMMENTS LISTED
1.5
17.
A LOT OF GENERAL CLEANING IS NEEDED UNDER ALL COUNTERS ON SHELVING, CONDIMENT TRAYS AND CONTAINERS HOLDING PAPER PRODUCTS.
2.0
2.
FAMOUS CHICKEN STACKING BOWLS WERE AT 120 F, FISH FILLETS SOME IN FRONT WERE AT 130 F IN BACK 140 F, CHICKEN POPCORN STRIPS WERE IN ON WARMER AT 133-135 F ALL HOT HOLD FOODS MUST BE HELD AT 140 F AND ABOVE
2.5
20.
REPAIR HANDSINK IN MEN'S RESTROOM, IT IS LEAKING WATER AT THE U TRAP VERY SEVERE.
2.0
24.
SEVERAL FLIES SEEN IN KITCHEN AREA, BETTER PEST MANAGEMENT IS NEEDED.
2.0
28.
SEAL ALL BROKEN/CRACKED TILE AND MISSING GROUT IN THE FLOORS. SEAL ALLHOLES IN THE WALLS AND IN COUNTER TOP AT THE DRIVE-THRU WINDOW.
0.5
29.
REPLACE ALL BLOWN LIGHTING. WORK STATION AT CHICKEN PREP AREA IS VERY DARK. LIGHTS ARE BLOWN. ALL WORK STATIONS SHOULD HAVE 50' CANDLES.
0.5
3.
IN WALK-IN FREEZER IN BACK THE FREEZER UNIT WAS DEPOSITING ICE ONTO BOXES OF FOOD. KEEP BOXES OF FOOD MOVED FROM UNDER FREEZER UNIT AND EVEN IN FREEZER KEEP ALL RAW MEAT BELOW COOKED, PRECOOKED AND READY TOEAT FOODS.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/30/2004
Score: 86.5 + Education Credit: 2 = 88.5
#
Comments
Points
11.
TEA URN NOZZLES NEED CLEANING/SANITIZING; (THIS SHOULD BE DONE DAILY);(TEA NOZZLES MAY NEED REPLACING IF CAN'T CLEAN); SANITIZER IN ALL BUCKETS TOO WEAK (SHOULD BE 200 PPM FOR QUAT)
2.5
15.
MUST COMPLETELY AIR DRY PANS, CONTAINERS BEFORE STACKING (REPEAT); DO NOT PLACE DIRTY DISHES (I.E. ON
0.0
17.
MANY SHELVES NEED CLEANING; AREAS (CRACKS/CREVICES) ON EQUIPMENT NEED CLEANING; SHELF (NEAR FRONT AREA) BROKEN/LOOSE; LEAK AT SPRAY HOSE AT 3-COMP SINK NEEDS REPAIR; CONDENSATE LEAKS IN CEILING NEED REPAIR; KEEP FANS CLEAN (ALL ITEMS REPEAT)
2.0
23.
DUMPSTER AREA LOOKS BETTER; STILL GREASE SPILLS AROUND DUMPSTER & GREASE CONTAINER (REPEAT 2X)
1.0
24.
EVIDENCE OF MICE IN DRY STORAGE AREAS; TAKE MEASURES TO CONTROL & CLEAN DAILY TO MONITOR (R)
2.0
25.
NEED TO WEATHER PROOF/VERMIN PROOF BACKDOOR (I.E. WITH WEATHER STRIPPING); (SHOULD NOT BE CRACKS TO OUTSIDE); REPEAT; (PLEXI GLASS PUSHED OPEN AT BOTTOM OF DOOR AT INSPECTION - SHOULD BE SOLID PIECE ORSECURE)
2.0
28.
DAMAGE TO FLOORS & WALLS; SOME CLEANING NEEDED ESP UNDER EQUIPMENT; (KEEP DRY STORAGE FLOOR CLEAN) (REPEAT)
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/21/2004
Score: 86.5 + Education Credit: 2 = 88.5
#
Comments
Points
11.
TEA URN NOZZLES MUST BE COMPLETELY BROKEN DOWN DAILY, CLEANED/SANITIZEDRINK NOZZLES AND UPPER INTERNAL AREA OF ICE MACHINE MOLDY-NEED CLEANING/SANITIZING, (KEEP TOMATO SLICER CLEAN)
2.5
15.
MUST COMPLETELY AIR DRY UTENSILS/PANS BEFORE STACKING, SOME AREAS ON FRIERS NEED CLEANING.
1.5
17.
MANY GASKETS TORN AND/OR NEED CLEANING; MANY SHELVES NEED CLEANING; AREAS (CRACKS/CREVICES) ON EQUIPMENT NEED CLEANING; SHELF (NEAR FRONT AREA) BROKE/LOOSE; MIXER BASE NEEDS REPAINTING; LEAK AT SPRAY HOSE AT 3 COMP. SINK NEEDS REPAIR, CONDENSATE LEAKS IN CEILING NEED REPAIR, KEEP FANS CLEAN.
2.0
2.
CHICKEN PIECES & CHICKEN SANDWICH 125F, MUST BE >140F OR USE TIME (<2 HR HOLDING TIME) IN PLACE OF TEMP. (MUST LABEL)
2.5
23.
DUMPSTER AREA & SPILLS AROUND GREASE CONTAINER NEED CLEANING UP REPEAT.
1.0
24.
MANY MOUSE DROPPINGS SEEN, ESP. IN DRY STORAGE AREA; TAKE MEASURES TO ELIMINATE PESTS-CLEAN AREAS AFTER CONTROL MEASURES.
2.0
25.
SELF-CLOSER TO BACK DOOR MISSING; BACK DOOR MUST BE SELF-CLOSING (OR AIR CURTAIN); WEATHER PROOF/VERMIN PROOF BACK DOOR (IE WITH WEATHER STRIPPING); (SHOULD NOT BE CRACKS TO OUTSIDE)
1.0
28.
DAMAGE TO FLOORS/WALLS; AREAS ON FLOOR/WALLS NEED CLEANING; FLOORS NEED CLEANING ESP. UNDER EQUIPMENT, & DRY STORAGE AREAS.
0.5
32.
NO STORAGE ALLOWED ON FLOOR (IE SHORTENING) REPEAT.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/14/2003
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
11.
ICE MACHINE NEEDS TO BE EMPTIED, CLEANED * SANITIZED (3 X REPEAT); TEAURN NOZZLES NEED CLEANING.
5.0
15.
MUST COMPLETELY AIR DRY ALL CONTAINERS, PANS, ETC. BEFORE STACKING (2 X REPEAT) (CLEAN AIR DRY SHELVES)
3.0
17.
CLEAN SHELVES, PAINT MIXER WITH FOOD GRADE PAINT, PAINT RAW WOOD (CABINET); SOME GASKETS TORN, CHICKEN COOLER DOOR NEEDS REPAIR; FREEZER HAS CONDENSATE BUILDUP, ETC.
2.0
28.
DAMAGE TO FLOORS, WALLS & (ONE CEILING TILE); CLEANING SOME AREAS); (CEILING LEAK FIXED ?)
0.5
32.
NO STORAGE ON FLOOR (I.E. IN CHICKEN COOLER; NO STORAGE ON CRATES IN FREEZER.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/14/2002
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
11.
CLEAN ICE MACHINE & CAN OPENER.
2.5
15.
AIR DRY ALL UTENSILS, PANS ETC BEFORE STACKING.
1.5
17.
MIXER NEEDS PAINTING WITH FOOD GRADE PAINT; SHELVES DUSTY NEED CLEANING; CLEAN GASKETS TO COOLERS; PAINT RAW WOOD UNDER CONDIMENT TABLE & CLEAN UP SUGAR PILLS.(REPEAT) WALKIN DOOR NEEDS REPAIR.
2.0
23.
DUMPSTER & DUMPSTER AREA VERY DIRTY; CLEAN UP GREASE & TRASH (REPEAT) CLEAN UP GREASE & TRASH (REPEAT) KEEP DOORS CLOSED.
2.0
28.
CLEAN UNDER SHELVES BETTER; WALL IN NEED OF REPAIR UNDER SHELF; CLEAN FLOOR BEHIND ICE MACHINE.
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/10/2001
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
14.
COFFEE POT NSF OR EQUAL.
1.0
15.
UTENSIL RACK BETWEEN 3 COMP SINK & CHICKEN SINK IN NON APPROVED AREA SPLASH AREA.
1.5
17.
SEAL FRONT COUNTER (NO CRACKS); REPAINT MIXER WITH FOOD GRADE PAINT; REPAIR WALKIN DOOR UNIT; WALKIN GASKETS TORN; CLEAR GASKETS ON HOT HOLD UNITS; PAINT RAW WOOD UNDER DRINK COUNTER (REPEATS)
Location: 407 US HWY 70 E SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/22/2001
Score: 90.5
#
Comments
Points
14.
COOLER DISPLAY UNIT NEEDS TO BE CLEANABLE UNDERNEATH OR SEALED.
1.0
16.
SINGLE SERVICE ARTICLES MUST BE HANDLED IN A WAY TO PREVENT CONTAMI- NATION DURING CONSTRUCTION.
1.0
17.
REPAIR LEG ON FRYER AND REMOVE TILE. CABINETS ROTTEN. REPAIR THESHOLD & DOORWAY ON WALK IN. REPLACE RUSTY SHELVING. FREEZER HAS ICE BUILD UP. REPAIR RUSTED IN OLD FREEZER, CLEAN VENTS. REPAIR/REPLACE VENTS HANGING OFF HOOD & RUSTY ONES. OFFICE DOOR NEEDS REPAIR.
2.0
23.
DUMPSTER OPEN FINISH CAN WASH.
1.0
24.
MICE DROPPINGS REAR.
2.0
25.
BACK DOOR NEEDS TO SEAL.
1.0
27.
FINISH FLOOR, WALLS AND CEILING, MAKE REPAIRS WHERE NEEDED.
