Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/25/2024
Score: 100
#
Comments
Points
47.
4-501.11; Core; In the walk in freezer, the ceiling ventilation grate is damaged and has icicles hanging from it. Replace the damaged grate and repair the source of the water/ice. Manager reported that maintenance has ordered the parts for the repair.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/02/2021
Score: 100
#
Comments
Points
General Comments
The reach in at the drive thru is holding items inside over 41F. All the items in this cooler are non potentially hazardous foods consisting of ultrapastuerized milks and whipped cream that are shelf stable. Do not place any potentially hazardous foods in this unit until it can hold at 41F or below.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/01/2020
Score: 100
#
Comments
Points
General Comments
The reach in at the drive thru is holding items inside over 41F. All the items in this cooler are non potentially hazardous foods consisting of ultrapastuerized milks and whipped cream that are shelf stable. do not place any potentially hazardous foods in this unit until it can hold at 41F or below.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/15/2019
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: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/12/2019
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: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/20/2018
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! Follow-Up: 07/30/2018
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/22/2018
Score: 98
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/27/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Ice machine has a black build up inside. Clean to remove the build up and suggest establishing a regular cleaning shedule to prevent. Several food containers on dishrack stored dirty. Make sure all items are visibly clean and sanitized before storing.
1.5
34.
A few food containers stacked wet. Allow all items to air dry before stacking.
0.0
36.
Replace the torn gaskets on all reach in cooler and freezer doors. In the walkin freezer, water/ice is dripping from the ceiling ventilation unit grate, problem that is causing water to drip from the ventilaiton system needs to be repaired immediatly. Replace the moldy caulk around the dishsink.
1.0
40.
General cleaning needed: Clean inside coolers and freezers. Clean the cooler gaskets that have food debris and a black build up on them. Clean all storage containers and areas.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/30/2012
Score: 92.5
#
Comments
Points
11.
At the start of inspection, the sanitizer buckets were weak or vacant in concentration. When using a Quat ammonia sanitizer, the strength must be a minimum of 200ppm. Change buckets as needed, check concentration after making with test strips.
3.0
28.
Fruit flies in the dish area around the floor drain and the clean dish storage area, and in the dry foods storage area. Stronger pest management is needed to remove and prevent.
1.0
30.
Employee coats and purses on the food storage and single service items storage rack. Keep employee items in a seperate location from foods and food service items to prevent a cross contamination.
0.5
36.
Replace the torn gaskets on all reach in cooler and freezer doors. In the walkin freezer, water/ice is dripping from the ceiling ventilation unit grate, bucket is hanging on grate to catch water/ice drip. The bucket is tearing down the grate, problem that is causing water to drip from the ventilaiton system needs to be repaired immediatly. Reach in freezer by take out window has a large ice mound in it from water that is dripping from the ventilation unit inside. Do not store any foods in this freezer until cleaned and repaired.
1.0
40.
Much cleaning is still needed! Clean old food debis and spills inside coolers and freezers. Clean the cooler gaskets that have food debris and a black build up on them. Clean the cabinets below the cake decorating table. Clean all storage containers and areas.
1.0
44.
Garbage dumpster outside needs a drainplug to keep the contents from dripping out onto the ground.
0.0
45.
Floors under and behind equipment need cleaning to remove food debris. Clean the floor below the dishsink, especially the floor drain that has a slime build up on grate.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/21/2011
Score: 93
#
Comments
Points
2.
Employee beverage sitting by open top prep cooler and foods. Second repeat violation. All employee beverages when consumed in the kitchen, must be kept in a location that will not cause a cross contaminatio risk for foods or food prep areas. Keep away or below all food prep, food storage and clean utensils.
3.0
11.
Sanitizer solution was not available at time of inspection, food prep was in progress. Before starting operation, a properly mixed sanitizer should be used on all food prep areas, use the solution between uses on food prep areas also. Food contact utensils and containers stored on the clean dish rack visibly dirty, many utensils were in standing cloudy water, metal utensils were rusty. All food contact items must be properly washed and visibly clean, then rinse and soak in a sanitizer solution for 2 minutes. They must then be allowed to air dry and stored in a clean location.
1.5
25.
Battery still dead in the thermometer. Replace and use the thermometer to check food temperatures.
0.5
28.
Fruit flies seen in the dishwash area. This area needs better cleaning and stronger pest control.
0.0
30.
Keep employee personal items such as hats, shirts, cell phones, etc. away from all food storage racks.
0.0
36.
Replace the torn gaskets on all cooler doors. In the walkin freezer, water/ice is dripping from the ceiling ventilation unit grate. Repair, monitor to make sure foods are not placed under the problem area.
0.5
40.
Much cleaning is needed!!!! This inspection was started around facility opening and all areas of the kitchen were dirty with food debris, dirt and dust from the previous days operation. Clean: inside all coolers, cooler gaskets, all shelving, sides of equipment, under table top equipment, all storage areas, all containers that hold storage in the grill area, etc. Better cleaning needs to be done at the end of day, do not leave the facility dirty overnight.
1.0
45.
Floors and walls dirty in the food prep areas and the dishsink area with food debris and dirt from previous days operation. Clean the area after each days operation and throughout the day as needed.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/28/2011
Score: 96
#
Comments
Points
2.
Open water bottle was sitting over lettuce and other food in the walk in cooler. Store all personal drinks below food and food contact surfaces. Owner moved the drink during the inspection.
3.0
25.
Replace batteries to thermometer as needed to do wait when thermometer is dead.
0.0
36.
Replace broken gaskets in the prep coolers.
0.5
40.
General cleaning of cooler racks and gaskets are needed.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/30/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Drinks were sitting on cheese in prep cooler, drink sitting on top portion of prep cooler and cigarettes were sitting on a prep table. All personal drinks and smoking attire must be stored below or away from food and food prep areas.
1.5
11.
Ice machine had a mold build-up on the shield. Clean shield on a regular basis. Shield was cleaned during inspection. Keep check on sanitizer, use test strips.
3.0
14.
Any foods being cooked and then cooled you have 2 hours to drop the food from 135*F to 70*F and additional 4 hours to drop from 70*F to 45*F. It is recommended to write a date and time down on all foods cooked then cooled.
0.0
23.
When cooling do place a lid with holes or wraps with holes over food, do not leave completely uncovered.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/26/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
11.
Ice machine had a small amount of mold build-up, sanitizer in buckets were weak or vacant. When using quat. ammonia proper strength should be 200ppm. Thoroughly clean ice machine shield. Manager remade sanitizer.
1.5
16.
Chili in warmer was at 120*F, all hot hold foods should be 135*F or higher. Chili was reheated.
2.0
24.
When thawing foods thaw under cold running water, in the cooler, or as part of the cooking process.
0.5
36.
Replace all torn gaskets.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/01/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Employee had drink and books (from school) on prep counter. Opened bottle of water was sitting on ledge above food in prep cooler. Store all drinks below food and food contact surfaces.
1.5
11.
Ice machine shield had a dry mold build-up, better cleaning is needed. Buckets of sanitizer was too weak. When using quat. ammonia proper strength should be 200ppm.
1.5
36.
Replace all torn gaskets in ice cream makers.
1.0
40.
General cleaning is needed on grooves of cake table, all gaskets, and storage coolers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11697 US 70 WEST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/02/2009
Score: 94.0
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
29.
All employees preparing foods must wear effective hair restraints.
0.5
33.
Dipper wells must be on and running at all times when in use so they properly float of food particles.
0.5
35.
All single use spoons must be stored with handles toghether so food contact surfaces are not contaminated when handling.
0.5
36.
REPEAT VIOLATION Cutting boards are in poor repair and need to be resurfaced or replaced.
1.0
40.
Clean hood, gaskets, under friers and in bottom of topping cooler.
0.5
42.
GENERAL COMMENT Spray hose at 3-comp sink must be above rim of sink so no cross connections exist.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Do not store fries, buckets of icing and pickles on floors. All food & food containers must be stored on approved shelves. Prep cooler (toppings) had standings water in bottom where topping containers were stored. Topping containers were moved/cleaned/sanitized and water was cleaned out of bottom. If any foods may have come in direct contact with water, they must be discarded.
1.5
11.
CORRECTED DURING INSPECTION Sanitizer in bucket and at 3-comp sink were weak. Must be 200-300 ppm for quat sanitizers, concentrate was diluted.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
