Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/24/2024
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; At the start of the inspection both hand sinks did not have paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CDI (PIC re stocked paper towels.)
1.0
24.
3-501.19; Priority Foundation; The buckets that are used to sauce all chicken wings and the chicken in the drawers are under time control. The time that the chicken and buckets is there must be documented or tracked so you know when to dispose of chicken and when to change the buckets out. A timer is used to document this time but was not set to track the time. Both can be held for a maximum of 4 hours but the time must be tracked using a timer, sticker or other means. PIC was able to identify when containers were first put into use and when the chicken was cooked employees documented time. (CDI)
3.0
41.
3-304.14; Core; Sanitizer buckets where wiping cloths are stored had soapy water in them. PIC stated that they had ran out of their normal sanitizer. Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114 CDI (PIC was able to mix a chlorine sanitizer and fill buckets with a concentration of 50-100 ppm.)
0.5
47.
4-501.11; Core; Freezer and walk-in coolers had large leaks causing there to be water and large amounts of ice on the floor. Equipment shall be maintained in a state of good repair. PIC stated that a ticket for repair had be submitted.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/18/2024
Score: 94
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Upon inspection the chicken walk-in cooler door was propped open. An employee stated that he had it opened all morning trying to clean the floors. When temping the raw chicken breast one of the containers that was stored next to the door was temping between 48-50 F. PIC stated that the chicken had been in there since open. All other chicken was temping at 41 F or below. TCS foods shall be maintained at 41 F or below unless they are being prepped, cooked, or cooled. CDI (PIC discarded the out of temperature chicken.)
1.5
23.
3-501.17; Priority Foundation; Upon the beginning of the inspection some of the items had not been date marked an employee was actively adding date marks to all of the unmarked foods. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC stated that she hadn’t had time this morning to date anything because of a meeting. Be sure to date label food as soon as it is prepared and put out. CDI (all items had date labels added by the end of the inspection.)
1.5
24.
3-501.19; Priority Foundation; The buckets that are used to sauce all chicken wings and the chicken in the drawers are under time control. The time that the chicken and buckets is there must be documented or tracked so you know when to dispose of chicken and when to change the buckets out. A timer is used to document this time but was not set to track the time. Both can be held for a maximum of 4 hours but the time must be tracked using a timer, sticker or other means. PIC was able to identify when containers were first put into use and when the chicken was cooked employees documented time. (CDI)
3.0
43.
3-304.12; Core; Serving cups were being used as scoops and stored in the food in many items in the prep unit and in the cooler drawers. Serving cups should not be used as scoops/utensils due to the contamination of there not being a handle that can above the food and container. FOOD preparation and dispensing UTENSILS shall be stored in the food with their handles above the top of the FOOD and the container; In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers. CDI (EDUCATION, PIC had serving cups removed.)
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/01/2024
Score: 90
#
Comments
Points
6.
2-401.11; Core; At start of the inspection there were multiple employee drinks on the prep line. Drinks shall be covered and stored in a place that will not contaminate food. PIC moved all drinks to a bottom shelf away from food. CDI
0.0
10.
6-301.12; Priority Foundation; The hand sink in the beverage station by the bar did not have paper towels and the hand dispenser was laying sideways next to it. Due to the staff having to dip ice, there must be a hand sink provided in this beverage area. Keep this hand sink properly stocked for adequate hand washing procedures. Manager provided.
2.0
21.
3-501.16(A)(1) ; Priority; Chili and marinara sauce in the steam unit were temping under 135F. All foods that are being hot held should be at a temp of 135F or above. PIC asked cooks on grill top for reheat. CDI
1.5
23.
3-501.17; Priority Foundation; Multiple items in cooler drawers and prep tops that required date labeling did not have date labels. Food prepared for more than 24 hours shall be marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at 41Ffor a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC knew dates of preparation and had them date labeled correctly. CDI
1.5
24.
3-501.19; Priority Foundation; The buckets that are used to sauce all chicken wings and the chicken in the drawers are under time control. The time that the chicken and buckets is there must be documented or tracked so you know when to dispose of chicken and when to change the buckets out. A timer is used to document this time but was not set to track the time. Both can be held for a maximum of 4 hours but the time must be tracked using a timer, sticker or other means. PIC was able to identify when containers were first put into use and when the chicken was cooked employees documented time. (CDI)
3.0
39.
3-305.11; Core; In the walk in cooler a bag of raw onions were being stored on the floor. Next to the exit door a box of solidified cooking oil (beef tallow) was open and had a employee jacket on top of it. There looked to be debris stuck in the product. Pic had an employee move the onions off of the floor, and also removed the coat and discarded the oil. CDI
1.0
41.
3-304.14; Core; Sanitizer that was used for storing wiping clothes was absent of any measurable sanitizer. Wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. PIC stated that a work order would be called in for the dispenser. The Bar dispenser was working and was used to provide sanitizer for kitchen. CDI
0.0
47.
4-501.11; Core; Maintenance was on site replacing the freezer door and cleaning drain lines all to prevent icicle from forming on the ventilation unit and shelving. There was an icicle still hanging on ventilation unit, monitor to make sure the repair successfully ended drip.
0.0
51.
5-205.15; Core; Drain pipe below sanitizer vat of the dish sink is leaking water from multiple areas into a bucket below which is over flowing onto the floor. All plumbing shall be in good repair. Repair the damaged pipe to prevent water from flowing floor.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/21/2023
Score: 95
#
Comments
Points
10.
6-301.12; Priority Foundation; The hand sink in the beverage station by the bar did not have paper towels and the hand dispenser was laying sideways next to it. Due to the staff having to dip ice, there must be a hand sink provided in this beverage area. Keep this hand sink properly stocked for adequate hand washing procedures. Manager provided.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The open top prep cooler on grill line is holding foods in a temperature range of 46F-56F, this includes foods in the top portion and the drawers. Chicken and milk used in chicken breading were in the cold hold units at 44F-45F. Foods in cold holding must be 41F or below. All foods removed that were in the cooler. Ice placed in pans in the unit and items placed in to cold hold. Unit needs to be serviced and monitored to make sure it can hold foods at or below 41F. Chicken and milk removed. Ice added to the pans to hold items at or below 41F.
1.5
24.
3-501.19; Priority Foundation; The buckets that are used to sauce all chicken wings and the chicken in the drawers are under time control. The time that the chicken and buckets is there must be documented or tracked so you know when to dispose of chicken and when to change the buckets out. A timer is used to document this time but was not set to track the time. Both can be held for a maximum of 4 hours but the time must be tracked using a timer, sticker or other means.
1.5
39.
3-305.11; Core; In the walk in cooler, boxes of raw chicken were stored directly on the floor. Bags of ice were removed from the freezer and then thrown on the floor in the kitchen to break up large chunks. Food must be stored above the floor on adequate shelving and not place on the floor. Do not break bags of ice up on the floor, use the prep table or prep sink to do so.
1.0
47.
4-501.11; Core; Ice/frost is building up around the ventilation unit pipes and fan cover in the walk in freezer. The presence of the frost/ice is significantly better than during the last inspection as repairs have been made. Continue to work on the freezer to repair so no ice is building up on ventilation pipes or fans.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/08/2023
Score: 94.5
#
Comments
Points
6.
2-401.11; Core; Open top employee beverage on the cutting board of prep cooler. In the walk in cooler a bag with a consumed from beverage bottle and was laying on it's side above sauces. When consumed in the kitchen, beverages must have a cover and straw. Keep them all placed in a location that is below and away from all food prep areas, food storage areas and areas that hold food contact items.
0.5
10.
5-205.11; Priority Foundation; Handsink by cook line on sandwich side had dirty 2oz sauce cups in it. Handsink in bar had straw and trash in it. 6-301.11 Handsink by beverage station (bar side) did not have hand soap or paper towels. Bar in hand sink did not have an operational paper towel dispenser. All hand sinks in the facility must be available for hand washing, do not place or store any items in them. Keep properly stocked with hand soap and paper towels. Manager stocked all hand sinks with soap and paper towels, trash was removed from sinks making them available for use.
1.0
23.
3-501.17; Priority Foundation; Many foods (pico, salsa, mac & cheese, cut tomatoes, lettuce, etc.) in the line coolers and a few in the walk in cooler without the required date label on them. 3-501.18; Many foods in the walk in cooler and in cooler with dates labels that were expired. All foods that are TCS and held over 24 hours must have a date label on them to track the 7 day maximum hold time. All items that manager knew when they were prepped were date labeled. All other items and expired items were disposed of.
1.5
24.
3-501.19; Priority Foundation; The buckets that are used to sauce all chicken wings is under time control. The time that the buckets are there must be documented or tracked so you know when to change the buckets out. A timer can be used, time stamp stickers, dry erase board, etc. to track the time. All buckets were removed to take to the dish sink. The timer was available and operational. Make sure all employees are trained in the use of time control in this area.
1.5
38.
6-501.111; A few flies seen in the kitchen by the backdoor. Highly recommend installing a fly attraction light with sticky paper or other approved pest trapping device in this area.
0.0
39.
3-305.11; Core; Boxes of food on the floor in the walk in freezer. Provide adequate shelving to keep above the floor.
0.0
41.
3-304.14; Core; Wiping cloths on prep tables. Buckets for wiping cloth storage between uses were not available or empty of sanitizer. Prepare buckets with sanitizer solution in them and place on the provided holders so they are available to hold wiping cloths between uses.
0.5
47.
4-501.11; Core; There is a large amount of ice/frost build up on the floor, ceiling, ventilation unit fans and boxes of food that are stored in the walk in freezer. Only 2 of the 3 fans are operational and they have broken grates with large amounts of ice built up on them. Manager reported that there has been a repair since the last inspection but the repair is not complete. Repair the source of ice/water.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/21/2023
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee beverage placed on counter in the kitchen cook line and dish pit. All employee beverages must have a lid and straw. Keep stored in a location that is below and away from all food prep areas, food storage areas and food service items.
0.0
10.
6-301.11; Priority Foundation; 6-301.12; Priority Foundation; The hand sinks at the beverage stations in the dining room are not properly stocked for adequate hand washing procedures. One did not have soap and paper towels, the other did not have paper towels and the water was turned off so the activator did not work. It was turned off due to a water leak from tap when on. All hand sinks must have soap and paper towels with 100F minimum hot running water. Manager stocked.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The open top prep cooler on grill line (unit closest to the grill) is holding foods at different temperature ranging from 41F to 45F. The very left side is 45F and it cools as you move to the right to 41F. Items such as cheese, pico with diced tomatoes, and sliced tomatoes are still holding 42F-45F in this unit. Have maintenance continue to work on this unit so that it is capable of holding foods 41F or below at all times.
1.5
24.
3-501.19; Priority Foundation; The buckets that are used to sauce all chicken wings and the chicken in the drawers are under time control. The time that the chicken and buckets is there must be documented or tracked so you know when to dispose of chicken and when to change the buckets out. A timer is used to track the time on both of these items. The timer was available and operational once set. Make sure all employees are trained in the use of time control in this area.
1.5
47.
4-501.11; Core; Continue to work on the walk in freezer. All fans were running and it does not appear to be draining water from the ventilation unit. However, there are icicles on the light fixture and frost buildup on shelving and ventilation unit.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/01/2022
Score: 95
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Foods in the open top portion of the prep cooler (sliced tomatoes, cheese, cooked onions, peppers, etc.) were holding 45F. Foods inside the cooler were 39F. The lids on the cooler are broken and not able to be placed over the foods between uses and during slow hours of operation. This unit should be able to hold foods 41F or below. Repair lid and check foods to see if this helps keep foods at 41F or below.
1.5
23.
3-501.17; Priority Foundation; Many foods in the prep coolers and in cooler drawers without the required date label on them. The date is being placed on the lid of the containers. When placed into the prep cooler, the lid is removed and so is the date. All TCS foods that are held over 24 hours must have a date label on them to track. Foods can be held for a maximum of 7 days with the date of prep as day one. Foods without a date label will be disposed of at the end of business.
1.5
24.
3-501.19; Priority Foundation; The buckets that are used to sauce all chicken wings and the chicken in the drawers are under time control. The time that the chicken and buckets is there must be documented or tracked so you know when to dispose of chicken and when to change the buckets out. A timer is usually used and manager will replace batteries to use.
1.5
47.
4-501.11; Core; There is a large amount of ice build up on the floor and boxes of food that are stored below the ventilation unit in the walk in freezer. Manager reported that there has been a repair since the last inspection but the repair is not complete. Repair the source of ice/water. Remove the ice build up from the floor and keep foods protected by not storing below the problem area. In the walk in cooler, there is a possible fungal growth on the ventilation unit and on shelving, and smell of fungal growth in the air. Repair the ventilation unit and clean all shelving racks in the walk in cooler.
0.5
54.
5-501.115; Core; The dumpster enclosure has trash and debris on the ground around and below both units. The entire area needs to be cleaned to pick up all trash.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/29/2022
Score: 96.5
#
Comments
Points
10.
6-301.11; 6-301.12 Priority Foundation; The hand sink in the front beverage outside of the bar did not have hand soap or paper towels, hand sink in the bar has a broken soap dispenser and no paper towels, hand sink in the beverage station by restroom side did not have paper towels. All hand sink in the facility must be properly stocked with hand soap for washing and paper towels to dry hands adequately. Sinks were restocked.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Food in the open top portion of the prep cooler were 44F-46F, foods in the bottom of this unit were 46F. Unit needs to be serviced or adjusted to be able to hold foods at or below 41F at all times. Foods in the cooler drawers below the grill were 44F-45F, unit thermostat stated 45F. Manager reported that the thermostat was reading higher and she noticed the drawers were open. She closed them and items began to cool to a temperature of 40F. Monitor equipment for closure of the doors.
1.5
28.
7-204.11 ; Priority; The sanitizer solution for beverage contact items in the bar was extremely high (too high to be measured on test strip). Facility uses the acid based sanitizer. Make sure to follow the manufacturers requirements for strength and always use test strips to check.
1.0
47.
4-501.11; Core; The walk in freezer had ice build up on the ventilation fans and pipes from the ventilation unit. Unit needs to be serviced to make sure it can properly operate with fans running and not depositing ice/water on boxes of food. Repair the source of the water leaks from the pipes.
0.0
54.
5-501.13; Core; The outside trash compactor has lines of liquid draining out of the bottom of the unit and down the pavement. Unit appears to have holes/cracks and need to be repaired or replaced. Clean the dumpster pad to remove leaks and debris.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/02/2022
Score: 96
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored above food prep area. Store all employee drinks in approved locations away from food and utensil areas. Use lid and straw for drink cups.
0.5
10.
5-202.12; Core; One hand sink by dishwashing area is 93F. All hand sinks must maintain 100F or above. Have technician adjust valve to maintain 100F or above at ALL hand sinks. Other hand sinks were 100F or above.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Items noted in prep/drawer unit on cook line were out of temp as noted. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation. Use 6 hr hold time, discard, and start over for items in prep/drawer unit until unit can be repaired to hold at 41F or below. Label start time or expiration time for documentation! Will follow up 6/6/22
1.5
24.
3-501.19; Priority Foundation; Chicken wings in hot hold drawers are kept on a time where wings are discarded every 6 to 8 min according to type of wings. Clock timer had not been started to indicate time elapsed and wings did not temp at 135F or greater. Make sure time is indicated for all items that are timed. Wings were discarded and clock was started on new wings during inspection. CDI
1.5
35.
3-501.13 ; Core; When thawing items under running water in a prep sink make sure to put items in a container where they can be completely submerged under running water. Thawing chicken in packs were laying in bottom of prep sink and not submerged.
0.0
38.
6-501.111; Core; Flies noted in facility today. Take measures to control and eliminate all flies from the facility.
0.0
40.
2-402.11; Core; Some employee preparing food were noted not wearing hair restraints. All employees who prepare food or wash dishes must wear effective hair restraints.
0.0
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing properly where ice/frost is forming on boxes. Door should seal tightly.
0.5
54.
5-502.11; Core; Clear trash from back area frequently and wash containers thoroughly.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/28/2022
Score: 98
#
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 one premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file on premise and accessible for all employees to review as necessary. Education during inspection. CDI
0.5
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing properly ASAP.
0.5
General Comments
Good Food Temps! Go to www.johnstonn.com/envhealth to download employee health policy and vomit and diarrhea clean up plan. Good improvement this inspection with date marking.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/10/2021
Score: 97
#
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 all employees to review as necessary. Education during inspection. CDI
0.0
23.
3-501.17; Priority Foundation; Day dots are not sufficient information for date marking purposes. Make sure numerical date such as 11/9/21 or 11/9 is included on day dot for tracking purposes. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Manager instructed on proper date mark labeling during inspection. CDI
1.5
39.
3-305.11; Core; Freezer door is allowing air to be pulled around the door and frost/ice is building up on racks and food packages. Store all food in a dry location. Ice/frost on food packages is a source for potential contamination. Have this issue corrected as soon as possible.
1.0
41.
3-304.14; Core; Store WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave wiping cloths out on surfaces.
0.0
47.
4-501.11; Core; Repair walk-in freezer door that is not sealing properly ASAP.
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/07/2019
Score: 97.5
#
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: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/08/2019
Score: 98
#
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: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/04/2019
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: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/14/2019
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: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/02/2018
Score: 100
#
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: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/25/2018
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: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/11/2018
Score: 98.5
#
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: 130 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/12/2018
Score: 98.5
#
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!
