Location: 8928 US-70 Bus Suite 900 Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 07/16/2024
Score: 94
#
Comments
Points
16.
4-501.114; Priority; Sanitizer at 100 ppm chlorine should be available at all times of operation for use on food contact surfaces, equipment, utensils, and for storing WET or DAMP wiping cloths in between uses. Bucket of sanitizer was made during inspection and tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa in front prep unit and meats/chicken in the rear drawer cooler were out of temp as noted. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps at all times...even when busy or during frequent opening and closing of doors. Adjust thermostats on coolers. It was very hot inside the building today. A/C is being worked on. Reducing the temperature in the building will help performance of coolers. Staff should check temps frequently to ensure foods are being held at 41F or below. Manager education. CDI
1.5
23.
3-501.18; Priority; Some foods in coolers had dates that exceeded 7 days. All foods requiring date mark may be held for no more than 7 days at 41F or below hold temp. If items were frozen make sure to indicate that it was frozen and indicate date that product was placed in the cooler to thaw. Subtract number of days prior to freezing from the max allowed 7 days for remaining shelf life. Promptly discard all foods that have exceeded 7 days. Manager education. CDI Staff should check all dates at least daily to ensure items are properly date labeled and that nothing is expired.
3.0
41.
3-304.14; Core; Store WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces WET or DAMP.
0.0
56.
6-303.11; Core; Replace any burned out light tubes in the rear kitchen prep area.
Location: 8928 US-70 Bus Suite 900 Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 03/06/2024
Score: 88.5
#
Comments
Points
2.
2-102.12 (A); Core; A manager with food safety certification must be present during operating hours. Your transitional permit expires in May 2024.
0.0
8.
2-301.14; Priority; An employee was observed washing dishes and then left to prepare foods without washing their hands. Another employee was observed handling raw meat and then preparing ready to eat foods without washing their hands. Hands should be properly washed after washing dishes, handling raw foods, or changing tasks that could cause contamination to the hands. CDI EDUCATION
2.0
15.
3-302.11; Priority; Ice machine that is used for customer consumption had employees plastic water bottles stored inside. When told of the problem PIC removed the bottles. Items can not be stored in the ice machine. CDI
1.5
16.
4-501.114; Priority; Employee was observed sanitizing utensils and pans by pouring bleach over them and rinsing it off. When sanitizing food equipment such as cutting boards, utensils, pots and pans if using chlorine items must fully be immersed and soak for 30 seconds. CDI EDUCATION
1.5
19.
3-403.11; Priority; Rice that was reheated and placed in the hot hold unit was 117 F. When reheating TCS food for hot hold it must be reheated to a temp of 165 F. CDI EDUCATION ( Employee removed and reheated rice to 165 F.)
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa prep cooler holding sauce and slaw was holding food at 49 F. TCS foods if cold held must maintain a temperature of 41 F or below. PIC stated that items in the unit had ben bagged and cupped that morning. CDI EDUCATION PIC removed all items and was advised to no longer use the unit until it could hold items at the proper temperature and is approved by ENVIRONMENTAL HEALTH.
1.5
23.
3-501.17; Priority Foundation; Dates on Rice and beef were well over 7 days. PIC stated that they had prepared on the listed date but put in the freezer after preparation. The food was then pulled out today. Food is only good to keep for 7 days. Day one is the day the food is cooked. If food is placed into freezer need: cooked date: 3-2-24, frozen date: 3-2-24, date taken out of freezer 3-15-24, use by date is now: 3-18-24. If left out for 3 days before being frozen you have 4 days left to use when taken out of freezer. CDI EDUCATION PIC put the date that the food was taken out of the freezer.
3.0
50.
5-103.11; Priority Foundation; Dishwashing sink hot water only reached 91 F. Dishwashing sink must have hot water that reaches 110 F or more. We will return in 10 days 3/18/24 to confirm that the hot water reaches at least 110 F. Verification Required
Location: 8928 US-70 Bus Suite 900 Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; The certified food protection manager was not present during the time of the inspection. An employee with managers food safety must be present during the times of operation of the facility.
0.0
21.
3-501.16(A)(1) ; Priority; The steam unit area closest to the prep cooler was holding foods at 125*F. The other section had foods at 140*F. All hot hold foods must be held at 135*F or higher. It is also suggested that if food is taken out of refrigeration that it must be reheated to 165*F before placing into the steam table.
1.5
23.
3-501.17; Priority Foundation; Dates on food were well over 7 days. Chicken had date with 12/4/23. Dates are required on all foods cooked then cooled, homemade sauces/salsa, and cut tomatoes and melons. Food is only good to keep for 7 days. Day one is the day the food is cooked. FOR EXAMPLE: Chicken cooked 1-2-24 must be used by 1/8/24 at closing. If food is placed into freezer need: cooked date: 1-2-24, frozen date: 1-4-24, date taken out of freezer 1-15-24, use by date is now: 1-18-24. If left out for 3 days before being frozen you have 4 days left to use when taken out of freezer.
