Location: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/09/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; grilled chicken in the steam well and in the small hot hold cabinet in the online order area was hot holding between 107-126f. All TCS foods must be hot held at 135F or above. chicken has been grilled prior to opening and was left out of temperature control slightly too long and came out of temperature. Pans of grilled chicken in both areas were placed back on the flat top to reheat to 165F before being placed in the hot hold units. At opening make sure all hot holding equipment has reached proper holding temps before placing cooked TCS foods into the units. This will ensure that items are held at 135F at all times. CDI reheat
1.5
48.
4-302.14; Priority Foundation; all sanitizers used on food contact surfaces must have test strips available for use on the products. Ready made alcohol based sanitizer must have test strips. Test strips for quat, chlorine and vegetable wash were readily available. Contact alcohol based sanitizer supplier for correct test strips. Utilize quat sanitizers until test strips obtained. CDI education
Location: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/01/2024
Score: 99.5
#
Comments
Points
44.
4-901.11; Core; Pans on the clean rack were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940. CDI (PIC re arranged the pans in a way that they could properly air dry.)
0.5
49.
4-601.11(B) and (C); Core; The tall coolers had food debris built in the bottom of them, along with this the outside handles were starting to have build up as well. (B)The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean areas at a frequency that reduces build up.
0.0
54.
5-501.110; Core; Dumpster area had an accumulation of bags of trash on the ground. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Be sure to keep an eye on the area and clean/pick-up as necessary.
Location: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/30/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; One pan of black beans hot holding in the hot hold cabinet at the to go make line was holding less than 135f. the beans were at 88-94f. The pan of black beans was placed back on the stove top to reheat to 165f. All tcs foods must be held at 135f or above during hot holding. CDI
1.5
47.
4-501.11; Core; the dish machine is not sanitizing at this inspection. This establishment is using the dish machine as a secondary wash,rinse, sanitize step in cleaning of dishes. The three compartment sink was being used to properly wash, rinse, and sanitize all dishes before being ran through a second cycle in
the dish machine. Continue to use the three compartment sink for all dish/utensil washing and sanitizing until the machine is repaired and operating correctly.
Location: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/12/2019
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: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/31/2019
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: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/18/2019
Score: 99.5
#
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: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/20/2018
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: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/09/2018
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: 120 S. Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/13/2018
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!
