Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 08/28/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The chicken in the front cooler drawers on the 1st prep cooler were at 48-56F. Shrimp, and chicken in the 2nd front cooler drawers were 45-50. All other items in the cooler were at 41F or below. All potentially hazardous foods being cold held should be at 41F or below. PIC stated that the chicken was opened at 8:30am and the shrimp and chicken in the second cooler had been opened for lunch time and restock which may have caused the rise in temperature. Keep cooler closed as often as possible. CDI PIC discarded the chicken, Chicken and shrimp from second cooler were put on time control, once time is up discard foodl. Continue to use this method unit is holding all foods at 41 or below. Can hold for 6 hours under 70F or 4 hour at any temperature. Monitor drawers throughout the day.
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 04/30/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw eggs stored on top shelf above ready to eat foods in prep cooler. All raw meats should be stored below ready to eat foods. CDI PIC moved to bottom shelf.
0.0
21.
3-501.16(A)(1) ; Priority; Cheese dip hot holding at 126-136F. Towards the middle of the container was hot holding at below 135F. Make sure is hot holding at 135F or above throughout whole container. CDI PIC stirred and turned up unit.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The items in the cooler drawers on the 1st prep cooler were at 48-56F. All other items in the cooler were at 41F or below. All potentially hazardous foods being cold held should be at 41F or below. PIC stated was opened for lunch time and restock which may have caused the rise in temperature. Keep cooler closed as often as possible. CDI PIC discarded and monitoring drawers throughout the day.
1.5
23.
3-501.18; Priority; Two containers of carnitas in walk in cooler with dates that have passed 7 days. Potentially hazardous foods can be held for 7 days and then should be discarded. Discard foods as needed. CDI PIC discarded.
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 99
#
Comments
Points
10.
6-301.11; Priority Foundation; The hand sink at the bar had no soap. All handwashing facilities should have hand soap available for proper handwashing. CDI (restocked)
1.0
10.
6-301.12; Priority Foundation; The far hand sink in the kitchen was out of paper towels. All handwashing facilities should have a hand drying provision available for proper hand washing. CDI (restocked)
0.0
23.
3-501.18; Priority; In prep coolers there was a bucket of chicken wings and a tub of Pico that did not have a date label, all other items had date labels. Pic stated that both were made today. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or package is open. CDI (employee added labels)
0.0
43.
3-304.12; Core; During inspection knifes were being stored in between prep coolers, At the bar the ice scooper handle was in the ice. Utensils should be stored in clean areas between uses and handles should be stored out of product to prevent contamination. CDI (education)
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 09/26/2023
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The cooler underneath the grill holding the foods at 44-45F. PIC told me of the issue before I started checking the unit. Stated they are waiting on a part to arrive. Until repaired they have been using time control with pulling the foods from the walk-in and discarding what has not been used after lunch and restocking for dinner and then discarding at end of night. This is a great method. Continue to use method until part comes in and unit is repaired. Can hold for 6 hours under 70F or 4 hour at any temperature. CDI
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; One of the coolers under the grill holding some meats at 43F. Before started inspection PIC let me know they have already called someone to come look at unit and they are monitoring to make sure it does not go over 45F. He stated that it seems to be going up and down from below 41F or a little above. CDI Continue to monitor until repair person gets here.
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 03/20/2023
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand sink in back prep area and hand sink in dish area both had items being stored in them. Can not store items in hand sinks. Hands sinks should be only be used for hand washing and should be maintained so that they are usable/accessible at all times. CDI PIC had employees move items out of sinks.
0.0
23.
3-501.18; Priority; In walk-in cooler two containers of house made sauce with dates of 3/6. These have passed 7 days and should be discarded. CDI PIC discarding.
1.5
23.
3-501.18; Priority; In walkin cooler multiple containers of cooked meat had dates that have passed 7 days. Employee stated that was the date the foods were cooked and then they were frozen and pulled out yesterday to thaw. When cooking foods and then freezing must add thaw date to label so that can accurately keep track of time. Day 1 is date food is cooked and frozen. Day 2 is the date the food is pulled out of the freezer to thaw. Then must be used within 7 days. CDI PIC adding thaw date and going over this with staff. A container of beans was also thawing in walk-in pulled today and date is being addded.
0.0
General Comments
A truck had just been delivered and so they were in the process of putting items up so there was stuff on the floor of the storage area, walk-in cooler, and freezer.
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; In walkin cooler raw fish and shrimp stored on bottom shelf below raw beef and chorizo. When storing items should be with highest final cook temperature on the bottom to prevent contamination. So in the cooler from top to bottom would be ready to eat foods, seafood, beef/pork, ground meats, chicken. CDI PIC told employees and moved to correct places.
1.5
23.
3-501.18; Priority; One container of chicken wings missing date label in prep cooler. PIC stated were cooked yesterday. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI Date was added.
0.0
39.
3-305.11; Core; In back storage area boxes and containers stored on the ground. PIC stated just got a truck in and working to put up all the items. Make sure to store items 6 inches off the ground to prevent contamination.
0.0
43.
3-304.12; Core; In ice machine scoop stored with handle in the ice. When storing items should be with handle above the top of the product to prevent contamination.
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 100
#
Comments
Points
16.
4-501.114; Priority; One sanitizer bucket to weak at 25ppm. All the other buckets and sink were at 50-100ppm the correct concentration. Bucket had multiple rags in it which could have weakened the sanitizer concentration. Change out sanitizer buckets as often as needed. to keep at correct concentration. CDI employee remade bucket
0.0
General Comments
The small walk-in cooler holding at 49F. At this time just used to hold uncut fruits, beer, drink mixes. Continue to only use unit for non potentially hazardous foods until it is holding at 41F or below.
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 06/13/2022
Score: 99.5
#
Comments
Points
6.
2-401.11; Core; Employee food stored in prep cooler on top shelf. Employee food should be stored below and separate from faciality foods to prevent contamination. CDI PIC Moved.
0.5
16.
4-501.114; Priority; One sanitizer bucket to weak. All the other buckets and sink were at correct concentration. Bucket had multiple rags in it which could have weakened the sanitizer concentration. Change out sanitizer buckets as often as needed. to keep at correct concentration. CDI employee remade bucket
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooler under grill holding at 44F. Potentially hazardous foods being cold held should be at 41F or below. When I came in employees were restocking unit so it had been open. By end of inspection when rechecked had already came back down to 42F. Keep cooler closed as often as can when restocking to prevent rise in temperature. Monitor to make sure goes back down to 41F.
Location: 229 Briancliff Dr. Suite A Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 12/21/2021
Score: 98.5
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. 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 plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
21.
3-501.16(A)(1) ; Priority; Rice, beans, chicken, etc. on steam table were at 108-116F. Corn in hot hold cabinet were at 130-132F. All hot holding of potentially hazardous foods should be at 135F or above. CDI discarded or reheated items to 165F.
1.5
General Comments
Went over adoption of the 2017 food code summary page with PIC.
