Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/30/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; At the start of inspection the chlorine residual was reading low on one of the dishmachines. Need 50-100 ppm chlorine residual to properly sanitize dishes and cookware. Chlorine pump was primed and machine was re-checked and tested good. CDI Staff should use test kits and check machines regularly to ensure proper strength.
0.0
21.
3-501.16(A)(1) ; Priority; BBQ in hot hold cabinet was 123F. All hot hold potentially hazardous foods must hold at 135F or above. Product reheated to 165F or greater and placed back into hot hold. CDI Make sure hot hold cabinets are set high enough to maintain proper temperatures. Staff should monitor temps frequently to ensure compliance.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Chicken salad in reach-in cooler was 43F. All cold hold potentially hazardous foods must hold at 41F or below. Do not overload cooler and block air flow. Store any overflow storage or extra items in the walk-in cooler to ease load on the reach-in cooler. This will help the cooler hold foods at the proper temp. Manager education. CDI
1.5
24.
3-501.19; Priority Foundation; Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. Manager education. CDI
0.0
55.
6-201.11; Core; Repair cracked or damaged floor tiles where necessary.
0.0
56.
6-303.11; Core; Replace burned out light tubes in dishwashing area to improve lighting.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/04/2024
Score: 99
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Items were noted thawing at room temp on prep table. This is not an approved thawing process. Thaw all frozen foods in the cooler as the preferred method of thawing. Items may also be thawed in the microwave as part of the cooking process or submerged under cool running water. Manger education. CDI
0.5
44.
4-901.11; Core; Air dry all food pans after washing them. Do not stack pans WET or DAMP. Cross-stack or single stack to allow drying.
0.5
55.
6-201.11; Core; Repair cracked or damaged floor tiles where necessary.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/08/2023
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Certification on person present was expired. At least one certified person from an accredited program must be present at all times of operation.
1.0
6.
2-401.11; Core; Opened employee drink was stored in the reach-in cooler above food items. Store all employee drinks in approved locations away from food or utensil areas.
0.5
21.
3-501.16(A)(1) ; Priority; Chicken, BBQ in the hot hold cabinets was low on hot hold temp as noted. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat setting on holding cabinet is set high enough to maintain proper temps. Staff should monitor food temps frequently to ensure compliance. Items reheated to 165F or greater during inspection and then placed back into hot hold. CDI
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/16/2023
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. Certification on person present was expired. At least one certified person from an accredited program must be present at all times of operation.
1.0
6.
2-401.11; Core; Opened employee drink was stored in the icemachine. Do not place any items in the icemachine! Store all employee drinks in approved locations away from food or utensil areas.
0.5
44.
4-901.11; Core; Air dry metal food pans after washing them. Do not stack pans WET or DAMP
0.0
56.
6-202.11; Core; Replace tube light shields where they are missing from light tubes. This consists of a plastic tube and end caps that fit over the bulbs.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/09/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dishmachine chlorine residual did not check good at the start of inspection. A chlorine residual of 50-100 ppm is needed to properly sanitize dishes and cookware. Sanitizer pump was primed and machine was tested again and checked good. CDI
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/23/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Meats/various in the walk-in cooler was 43F. All cold hold potentially hazardous foods must hold at 41F or below. Qualified technician was working on cooler to fix the issue. Will follow up 9/27/22.
1.5
23.
3-501.18; Priority; Date marking not allow above 41F. Foods requiring date mark may be held for up to 7 days at 41F or below. Manager education during inspection.
0.0
44.
4-901.11; Core; Air dry metal food pans after washing them. Do not stack pans WET or DAMP
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/03/2022
Score: 98.5
#
Comments
Points
39.
3-305.11; Core; Water/ice dripping down onto food packages in the walk-in freezer. Repair water/ice drip as soon as possible. Water or ice in contact with food packages is a potential source for contamination. Move boxes away from back wall of freezer until repaired.
1.0
44.
4-901.11; Core; Air dry metal food pans after washing them. Do not stack pans WET or DAMP
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/10/2022
Score: 98
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
44.
4-901.11; Core; Air dry metal food pans after washing them. Do not stack pans WET or DAMP
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy forms for employees to sign.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/17/2021
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee 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
21.
3-501.16(A)(1) ; Priority; Chicken in hot hold cabinet was 129F. All hot hold potentially hazardous foods must hold at 135F or above. Adjust temp on hot box if necessary. Item reheated to 165F or above and placed back into hot hold. CDI
1.5
44.
4-901.11; Core; Air dry metal food pans after washing them. Do not stack pans WET or DAMP
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/04/2019
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: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/18/2019
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: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/17/2018
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!
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/18/2018
Score: 97
#
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: 121 US 70 A 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: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/29/2018
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!
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/07/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Employee food stored over customer food in walkin cooler. Raw chicken stored over pork. Store employee food in approved areas and store raw meats according to final cook temperature.
1.5
17.
Egg dip out of temperature. All cold food shall be 45 F or below at all times. Egg dip was thrown away.
2.0
45.
Replace missing dry wall in mens bathroom. Clean floors behind plywood wall.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/08/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
When checked dish machine had no measurable amount of sanitizer. Empty sanitizer bucket was changed out. Sanitzer shall be 50 ppm at all times. Knive and pie utensils stored dirty. Wash all utensils after each use.
1.5
26.
Label all dry food. Once open, store all dry food in a sealed container. Pie utensils stored in stagnant water. Once used all untensils shall be properly washed.
0.0
36.
Fix wheel on cold hold prep unit and faucet at prep sink.
0.0
45.
Replace missing floor tiles or seal floors for ease of cleaning.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/05/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Sanitizer was less than 50 ppm. Sanitizer shall be 50 ppm or higher. Dirty spoons at kitchen steam table. Keep spoons in hot food product, or replace with clean utensils. Dirty utensils in drawer at prep table. Once dirty all utensils shall be properly washed, rinsed, and sanitized.
1.5
17.
REPEAT. Milk and fish dip out of temp. All cold foods shall be 45 F or less. Food was thrown away.
2.0
26.
REPEAT. All dry food shall be kept in a sealed container once open.
0.5
36.
Replace damaged/cracked dry food bins and lids.
0.0
40.
Clean storage racks and equipment handles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/30/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
24.
NOT OBSERVED
0.0
29.
Employees shall wear effective hair restraints while preparing/handling food.
0.5
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Frozen bags of vegitables stored with frozen bags of raw chicken. Pork stored with chicken in walk-in freezer. Store meats according to final cook temp. Store ready to eat foods above raw meats.
1.5
20.
NOT APPLICABLE
0.0
23.
Potato salad cooling in a deep pan. Use an approved method to rapidly cool foods. Try using shallow pans.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/06/2009
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Cold hold items on buffet bar >45 f, reference to the above chart. Bar is equipped to hold ice below foods. Use ice to hold foods 45 f or below. Raw chicken and fish on ice in back not 45 f. Keep a good ice bath to hold 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
Several food containers found stacked wet, air dry before stacking.
0.5
36.
Repair the damaged/cracked door on seafood cooler, repair rusty racks in coolers.
0.5
7.
NOT OBSERVED
0.0
8.
CORRECTED DURING INSPECTION water from the ventilation unit in the walk-in cooler dripping on cabbage below. Boxes were removed. Do not store boxes of food below drip until repaired.
1.5
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
Hot water at 3-compartment sink was 119-123 f. Heater ws adjusted to now provide 130 f. Must keep a minimum of 130 f hot water.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/21/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Cutting boards are worn. Replace or resurface cutting boards.
1.0
40.
GENERAL COMMENT Clean interiors of fryers.
0.0
45.
Clean dirty floors under kitchen equipment.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Open bag of biscuit mix open sugar bin. Scoop with handles stored in dry food products. Store scoop handles up sticking out of food product. Cover all foods during storage.
1.5
11.
GENERAL COMMENT Couple of food pans with dry food debri. Properly wash & sanitize all food contact surfaces.
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
Boxes improperly stored on crates. Store boxes on racks that can easily be cleaned under.
0.5
2.
GENERAL COMMENT
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Hush puppies at buffet were not under sneezeguard. Cabbage in cooler had non potable water (condensation) leaking on them. Food must be protected by sneezeguard when on buffet. Move food in cooler to avoid contact with non potable water. Bug light over prep table. Move bug light away from prep ovens. Hush puppies were placed under sneezeguard & corrected during insp. Cabbage moved CDI.
1.5
11.
GENERAL COMMENT
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
Hot water at 3 comp. dish sink was 118-122 f. Hot water must be 130 f or higher.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/29/2008
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
11.
ONE SANITIZER BOTTLE WAS WEAK. ALL BOTTLES SHOULD BE 50-100 PPM CHLORINE. CLEAN AND SANITIZE DRINK FOUNTAIN NOZZLES. ITEMS CORRECTED DURING INSPECTION.
2.5
15.
AIR-DRY BOWLS BETTER, DO NOT LINE UTENSIL BINS WITH PAPER TOWELS. CLEAN OUT ALL DRAWERS USED TO STORE UTENSILS OR DISHES
1.5
28.
SOME FLOOR CLEANING IN THE WALK-IN COOLER; REPAIR WALLS AND BASEBOARDSWHERE NEEDED
0.5
3.
ICE FORMING IN THE FREEZER AND DEPOSITING ICE ONTO FOOD PACKAGES. THISIS A POTENTIAL SOURCE FOR CONTAMINATION. ONE FOOD PACKAGE DISCARDED; OTHERS WERE MOVED AWAY FROM ICE DRIP HAVE FREEZER REPAIRED ITEM CORRECTED DURING INSPECTION.
2.5
31.
MAKE SURE ALL CHEMICALS AND INSECT KILLERS ARE IN LOCATIONS THAT WILL NOT CONTAMINATE UTENSILS OR FOOD. ITEMS MOVED CORRECTED
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/16/2008
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
11.
CLEAN AND SANITIZE DRAINBOARD ON DISHMACHINE. CLEAN, SANITIZE AND DE-LIME INTERIOR OF DISHMACHINE. ALL FOOD OR UTENSIL CONTACT AREAS MUST BE CLEANED AND SANITIZED. WILL FOLLOW UP IN 7 DAYS.
5.0
2.
ONE COOLER CONTAINING HALF AND HALF (DAIRY BASED) WAS 60 F. PRODUCT WAS 63 F. ITEMS WERE DISCARDED. IF COOLER IS TO BE USED FOR POTENTIALLY HAZARDOUS PRODUCTS IT MUST HOLD PROPER TEMP. WILL FOLLOW UP IN 7 DAYS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/03/2007
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
11.
CLEAN AND SANITIZE DRAINBOARD BEFORE WASHING UTENSILS. DRAIN BOARD HADBUILDUP IN CORNERS. DRAINBOARD WAS CLEANED AND SANITIZED BY EMPLOYEE DURING INSPECTION. DE-LIME INTERIOR OF DISH-MACHINE.
2.5
2.
CHICKEN SALAD AND OTHER ITEMS IN ONE COOLER WERE 54 F. ALL POTENTIALLYHAZARDOUS COLD FOODS MUST HOLD AT 45 F OR BELOW. CHICKEN SALAD WAS DISCARDED. OTHER ITEMS WERE MOVED TO ANOTHER COOLER.
2.5
24.
TAKE MEASURE TO CONTROL LITTLE DRAIN FLIES. DO NOT PLACE STICKY TRAPS ABOVE UTENSIL WASHING AREAS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/10/2007
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
ON BUFFET LINE MEATBALLS IN GRAVY AND RICE WERE AT 120 F, IN PREP COOLER SEVERAL THING IN TOP AND BOTTOM WERE AT 50 F. ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE. ALL COLD HOLD FOODS MUST BE HELDAT 45 F OR BELOW.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/13/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
REPLACE ALL TORN GASKETS IN CORNERS.
1.0
3.
WALK-IN COOLER WAS DEPOSITING WATER ONTO BOXES OF FOOD. WATER DRIPPINGFROM UNIT IS NON POTABLE WATER, REPAIR COOLER UNIT. STORE SCOOP WITH HANDLES UP AND OUT OF DRY FOOD PRODUCTS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/13/2006
Score: 91.5 + Education Credit: 2 = 93.5
#
Comments
Points
11.
DISH MACHINE WAS NOT SANITIZING WHEN FIRST CHECKED, OWNER WORKED ON MACHINE AND IT BEGAN SANITIZING. BETTER CLEANING OF TEA NOZZLES.
2.5
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING.
1.5
2.
MILK USED FOR BATTERING WAS AT 70 F, MEREGINE PIES IN OLD BROKEN COOLER AT 75 F ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW OR TIME IN LEU OF TEMPERATURE CAN BE USED. DOCUMENT THE FOOD PRODUCT AND TIME TAKEN OUT OF COOLER OR HEATER THEN HOLD OUT OF TEMPERATURE FOR TWO HOURS AND THROW AWAY WHAT FOOD IS LEFT.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/08/2006
Score: 88.5 + Education Credit: 2 = 90.5
#
Comments
Points
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STAKING.
1.5
17.
GENERAL CLEANING OF SHELVING AND DRAWERS ARE NEEDED.
1.0
2.
MEREGINE PIES SITTING OUT AT (77 F) ROOM TEMPERATURE IN BACK AND ON BUFFET LINE. WARMER ON FRONT LINE HAD PEAS @ 119 F, GRAVY @ 119 F, CREAMED POTATOES @ 120 F. ALL HOT HOLD FOODS MUST BE HELD AT 140 F ORHIGHER.
2.5
24.
FLIES SEEN ON TOP OF FLIES AND THROUGHOUT KITCHEN. IMPROVE PEST CONTROL.
4.0
3.
RAW MEAT WAS SITTING IN STANDING WATER TO DEFROST MEAT PLACE UNDER COLD RUNNING WATER, AS PART OF COOKING OR PLACE IN REFRIGERATOR. WHEN STORING RAW MEAT KEEP ALL RAW MEAT BELOW COOKED, PRECOOKED AND READY TO EAT FOODS AND VEGETABLES. THIS APPLIES IN COOLER AND FREEZERS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/31/2006
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
15.
AIR DRY ALL FOOD CONTAINERS AND BEVERAGE CUPS BEFORE STACKING.
1.5
17.
REPAIR WATER DAMAGED DRAWER UNDER BEVERAGE STATION. CLEAN INSIDE COOLERS/FREEZERS, CLEAN HANDLE HOLES ON REACH IN SANDWICH PREP COOLER.
1.0
2.
POTATO SALAD IN SANDWICH PREP COOLER 81 F, CHICKEN SALAD & SLAW IN SAME UNIT 60F-65F. MEATS IN BOTTOM OF UNIT 47F-60F. RAW FISH ON BREADER TABLE 52F. RAW CHICKEN ON BREADER CART 50F. COOKED CHICKEN IN TURNED OFF OVEN 90F. ALL COLD FOODS MUST BE KEPT 45F OR BELOW. MAKE SURE SANDWICH PREP UNIT CAN HOLD FOODS 45F OR BELOW.
2.5
24.
SEVERAL FRUIT FLIES SEEN IN KITCHEN AND BACK PREP AREA ON UNCOVERED FOODS. A FEW RODENT DROPPINGS SEEN IN SIDE DRY STORAGE ROOM. TAKE MEASURES TO PREVENT.
2.0
3.
DO NOT THAW FOODS IN STANDING WATER. THAW UNDER COLD RUNNING WATER, INCOOLER, IN THE MICROWAVE OR AS PART OF THE COOKING PROCESS. DO NOT REMOVE MEATS FROM COOLER UNTIL READY TO PREPARE IN ORDER TO KEEP FOODSIN THE PROPER TEMPERATURE. DO NOT STORE FOODS UNDER THE VENTIALATION IN WALK-IN COOLER DUE TO IT DRIPPING. COOL FOODS IN A SHALLOW (BROTHS & GRAVIES), DO NOT ALLOW TO SIT OUT AT ROOM TEMPERATURE. CONTINUED
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/27/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING. DO NOT STORE UTENSILS IN STANDING WATER (ON PIE STATION).
1.5
17.
CLEAN ALL PREP TABLES IN THE BACK ROOM, UNDER AND INSIDE THE DRAWERS. CLEAN INSIDE THE COOLERS AND GASKETS ON THE COOLERS. REPAIR THE WATER DAMAGED DRAWERS BELOW THE TEA URNS.
1.0
2.
BAKED CHICKEN IN TURNED OFF OVEN 116 DEGREES F. MILK BATTER FOR BREADING 53 DEGREES F. VARIOUS ITEMS IN THE BACK STEAM TABLE (POTATOESMEAT IN GRAVY, COOLED VEGETABLES) 109 DEGREES F - 120 DEGREES F. POTATO SALAD IN COOLER 76 DEGREES F. ALL HOT FOODS MUST BE KEPT 140 DEGREES F OR ABOVE. CHILL THE POTATO SALAD IN THE WALKIN BEFORE PLACING IN THE DISPLAY CASE.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/16/2005
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT.
0.5
17.
CLEAN CONTAINERS THAT HOLD UTENSILS, CLEAN INSIDE DRAWERS.
1.0
2.
VARIOUS FOODS ON THE BUFFET BAR (RICE, HAMBURGER, GRILLED ONIONS) 118F-130F. KEEP AT 140 F OR ABOVE. CHICKEN & POTATO SALAD 50 F. BOTH MUST BE HELD AT 45 F OR BELOW. POTATO SALAD IN BACK SANDWICH PREP COOLER 70F. SHRIMP, FISH AND MILK BATH FOR BATTER 50 F - 54 F. ALL MUST BE 45 FOR BELOW. VARIOUS FOODS ON BACK STEAM TABLE (COLLARDS, TURNIPS) 130 F.
2.5
3.
SEVERAL BAGS OF SEAFOOD STANDING IN WATER IN PREP SINK. THAW UNDER COLD RUNNING WATER. STUFFED CRABS SITTING OUT ON PREP TABLE, THAW IN COOLER OR MICROWAVE.
2.5
9.
SEVERAL EMPLOYEE DRINKS ABOVE PREP TABLES AND COOLERS. KEEP AWAY OR BELOW ALL FOOD PREP/STORAGE AREAS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/16/2005
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
10.
ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
0.5
15.
AIR DRY ALL PANS BEFORE STACKING. DO NOT STORE UTENSILS IN STANDING WATER.
1.5
17.
CLEAN GASKETS & INSIDE REACH IN COOLERS. CLEAN SHELVING. REPAIR WATER DAMAGED SHELVING UNDER BEVERAGE STATION.
1.0
2.
MILK FOR BATTERING 53F, CHEESE 49F, POTATO SALAD 78F. KEEP MILK IN AN ICE BATH AT 45F OR BELOW. RAPIDLY COOL POTATO SALAD IN WALK IN COOLER BEFORE PLACING IN PREP COOLER.
2.5
28.
CLEAN FLOOR IN WALK IN COOLERS/FREEZERS. UNDER AND BEHIND EQUIPMENT & STORAGE RACKS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/18/2005
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
17.
CLEAN RACKS THAT HOLD CLEAN UTENSILS. CLEAN PIPES AROUND GREASE VATS. REPAIR TORN GASKETS. CLEAN DRAWERS THAT HOLD UTENSILS.
1.0
2.
MILK FOR BATTER 50-55 F, COOKED CHICKEN IN OVEN 119 F, CHICKEN SALAD &POTATOE SALAD 47 F-55 F. ALL HOT FOODS NEED TO BE 140 F & ABOVE. ALL COLD FOODS MUST BE 45 F OR BELOW.
2.5
28.
CLEAN FLOORS IN COOLERS UNDER EQUIPMENT.
0.5
3.
HUSHPUPPIES NOT UNDER ANY TYPE OF SNEEZEGUARD. KEEP ALL FOODS PROTECTED FROM THE CUSTOMER'S MOUTH. THAW ALL FOODS ONE OF FOUR WAYS: - UNDER COLD RUNNING WATER - IN COOLER OR MICROWAVE - OR AS PART OF THE COOKING PROCESS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/21/2005
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
13.
RESURFACE OR REPLACE CUTTING BOARDS.
1.5
15.
STORE UTENSILS ON A CLEAN DRY SURFACE. DO NOT STORE IN STANDING WATER.STORE CLEAN SPOONS/FORKS HANDLE UP.
1.5
17.
CLEAN SHELVING, WIRE RACKS, BOTTOM OF COOLERS, GASKETS. REPAIR DRAWER UNDER TEA URN.
1.0
2.
LIVERS 60 F, BATTER MIX 78 F. COOKED ONIONS 120 F. KEEP ALL COLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F. KEEP RAW LIVERS & BATTERON ICE. KEEP HOT FOODS AT OR ABOVE 140 F.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/17/2004
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
13.
RESURFACE OR REPLACE CUTTING BOARDS.
1.5
17.
CLEAN INSIDE COOLERS, HANDLES AND DUSTY SHELVING.
1.0
2.
HOT DOGS 70 F, COLLARDS 115 F, RIBS 77 F. KEEP ALL HOT POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F. KEEP ALL COLD POTENTIALLY HAZARDOUSFOOD AT OR BELOW 45 F.
2.5
3.
ALL FOODS MUST BE UNDER A SNEEZEGUARD (DESSERTS TOO!). STORE ALL RAW MEATS BELOW READY TO EAT FOODS OR COOKED FOODS. THAW ALL FOOD UNDER COLD RUNNING WATER. PREP ALL VEGETABLES AT VEGETABLE PREP SINK ONLY, NOT AT MEAT PREP SINK.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/27/2004
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
2.
HAMBURGER 120 F, FISH 125 F, POTATOES 130 F, RIBS 130 F, FISH 55 F, MILK FOR BREADER 60 F. ALL HOT FOODS MUST BE KEPT 140 F OR ABOVE AT ALL TIMES. ALL COLD FOODS MUST BE KEPT 45 F OR BELOW AT ALL TIMES.
5.0
29.
REPLACE ALL BLOWN LIGHT BULBS.
0.5
9.
STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD, UTENSILS AND FOOD PREPAREAS WITH LIDS & STRAWS.
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/28/2004
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
2.
POTATOE SALAD 60 F, FISH 119. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F FOR COLD FOODS OR AT OR ABOVE 140 F FOR HOT FOODS.
2.5
3.
COVER ALL FOODS IN UPRIGHT FREEZER. USE SCOOPS WITH HANDLES IN DRY FOODS. THAW SHRIMP AND FISH UNDER COOL RUNNING WATER. STORE RAW PORK ABOVE THE RAW BEEF.
2.5
7.
DRY FOODS NEED TO BE LABELED CLEAN THE DRY FOOD CONTAINERS
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/16/2004
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
17.
SOME CORROSION, DAMAGE TO COOLERS; REMOVE PANELING (OR SEAL) ON SHELVES; SOME CLEANING NEEDED TO SHELVES; SOME DAMAGE TO REACHIN FREEZER DOOR
1.0
2.
CHEESE 55 F HAMBURGER STEAK 95 F; SLAW/POTATOE SALAD AT BUFFET 60 F (REPEAT); OYSTERS AT 60 F, SHRIMP AT 50 F; MILK 50-60 F (REPEAT) ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F OR < 45 F
Location: 121 US 70 A SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/30/2003
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
11.
MUST PROVIDE SANITIZING SOLUTION IN MAIN KITCHEN AREA
2.5
15.
MUST COMPLETELY AIR DRY ALL PLATES/UTENSILS ETC BEFORE STACKING; MUST AIR DRY (NOT TOWEL DRY); (SOME CLEANING NEEDED TO AIR DRY SHELVES)
1.5
17.
SOME CORROSION IN REACHIN COOLER; CLEAN COOLER GASKETS; (RECOMMEND SPLASHGUARD @ HANDSINK IN PREP AREA)
1.0
2.
ITEMS IN COOLER (SANDWICH UNIT) AT 57 F; PORK CHOPS & HAMBURGER STEAKSAT 105 F; PEAS & POTATOES IN WARMER AT 120 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F OR < 45 F OR USE TIME (< 2 HRS)
