Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/19/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer solution in 3-compartment sink and in buckets was weak or vacant of chlorine. Use test kits check and change solutions as often as necessary to maintain 100 ppm chlorine. Maintain 100 ppm chlorine for use on all food contact surfaces, equipment, or utensils/cookware. Solutions were remade during inspection and then tested good. CDI
1.5
37.
3-302.12; Core; Replace labeling on some dry food containers that have rubbed off.
0.0
47.
4-501.11; Core; Replace or re-finish racks in the walk-in cooler that are starting to chip or rust.
0.0
49.
4-602.13; Core; Clean grease buildup on hood vent system.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/20/2023
Score: 99
#
Comments
Points
39.
3-305.11; Core; Food boxes stored directly on the floor in the walk-in cooler. Store all food boxes at least 6 inches off the floor to minimize contamination risk.
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/26/2023
Score: 98.5
#
Comments
Points
24.
3-501.19; Priority Foundation; White sauce at the front counter was not time labeled. This product is held for 4 hours at front counter under time as a public health control and requires that the container be labeled with the 4hr expiration time. Person in charge education during inspection. Time was labeled. CDI Remaining product after 4hrs must be discarded.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/05/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Some required foods in the walk-in cooler were not properly dated. Make sure all required foods requiring date mark are clearly labeled with a date! Products missing dates were dated during inspection. CDI
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/04/2022
Score: 98.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; Soda nozzles had black buildup on them. Food contact surfaces and equipment should be clean to the sight and touch. CDI PIC changed out nozzles.
1.5
24.
3-501.19; Priority; White sauce up front out at room temperature missing time documentation. PIC stated was just put out and forgot to add time sticker. CDI Time added
0.0
41.
3-304.14; Core; Wet wiping cloth out on prep area up front. All wiping cloths should be stored in sanitizer between uses.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/09/2022
Score: 100
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code there is now the "big 6" reportable illnesses instead of the "big 5". 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 cleanup of vomiting and diarrheal events. CDI education
0.0
General Comments
Go to https://www.johnstonnc.com/envhealth/ to print updated employee health policy and clean up plan for vomiting and diarrheal events. Both can be found underneath the food service section.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 99.5
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code there is now the "big 6" reportable illnesses instead of the "big 5". 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 cleanup of vomiting and diarrheal events. CDI education
0.0
10.
5-202.12; Core; Hand sinks had no hot water during inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
0.0
16.
4-601.11 (A); Priority Foundation; One of the soda nozzles had black buildup on it. All food contact surfaces should be clean to the sight and touch. CDI PIC cleaned and sanitized nozzle.
0.0
50.
5-103.11; Priority Foundation; No hot water available during inspection. PIC stated when arrived this morning the hot water heater was leaking and is not working properly. PIC stated was replacing today.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/26/2019
Score: 100
#
Comments
Points
General Comments
Store all employee food items separated from restaurant items. Items such as frozen belt fish are for employees only and need to be labeled and separated so as not to be accidently placed in use at the restaurant.
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: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/14/2019
Score: 99.5
#
Comments
Points
General Comments
During long pauses in preparation of large container of white sauce, place sauce back in the walk in to keep cool until preparation can resume. White sauce was left out at room temperature for an extended period of time waiting to be portioned and placed in the walk in to cool overnight.
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: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/29/2019
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: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/13/2019
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: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/14/2018
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: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/14/2018
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: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/24/2018
Score: 99
#
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: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/23/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
3.
An employee came in from outside and washed their hands in the dish sink then a prep sink. All employees must wash their hands at the hand sink not dish or prep sinks.
2.0
26.
Label all containers of food, can not use plastic cups in the dry foods must use scoops or cups with handles.
0.5
33.
Scoop for the rice was in a container of dirty standing water. Store scoop in the product with the handle out or on a clean dry surface. Do not store in standing water unless that water can maintain 135F .
0.5
35.
Single service cups must be protected at the front counter from customer contamination. Keep sleeve up around the cups, provide a dispenser or keep on the back counter so staff only has access to them.
1.0
44.
Keep dumpster doors and lids closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/10/2012
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Two employees eating from plates of food and beverage cups on the back food prep table. All beverages must be consumed in a manner that will not cause a cross contamination risk for foods. Keep all employee foods and beverages away from food prep area, food storage areas, clean utensils and single service items. NO EATING IN THE KITCHEN, eat in approved dining areas only.
1.5
10.
Raw pork above vegetables in freezer, eggs above sauce in the walkin cooler. Fish on the bottom of freezer, not in any packaging. Many foods uncovered in prep cooler and walkin cooler. Cardboard used in food container to seperate cut vegetables. Employees eating at food prep table and using bucket of sauce to sit on as chair. Keep all foods protected in storage by keeping them in food grade containers with a lid or cover, do not use cardboard in contact with foods. Keep raw meats, raw seafoods and raw eggs below the ready to eat foods. Do not eat where foods are going to be prepared or stored, do not sit on food storage containers.
1.5
23.
Rice cooling by sitting at room temperature in container. Always use a method to rapidly cool foods such as: ice bath, ice paddle, cold shallow pans, etc. Provide a way to document the cooling time period. Do not cool by sitting at room temperature or by covering hot food and putting in cooler/freezer.
0.0
34.
Scoop for the rice was in a container of dirty standing water. Store scoop in the product with the handle out or on a clean dry surface. Do not store in standing water unless that water can maintain 135F .
1.0
35.
Single service cups must be protected at the front counter from customer contamination. Keep sleeve up around the cups, provide a dispenser or keep on the back counter so staff only has access to them.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1249 N BRIGHTLEAF BLVD (closed on Mondays) SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/25/2012
Score: 98
#
Comments
Points
10.
Foods uncovered in walkin cooler and the reach in cooler, raw scallops above vegetables in reach in cooler, take out bowls as scoops in dry foods and soy sauce. All foods must be stored to prevent a cross contamination. Keep properly covered and stored so the raw meats are below the ready to eat foods. Use scoops hanldes in all foods.
1.5
34.
Scoop for the rice was in a container of standing water. Store scoop in the product with the handle out or on a clean dry surface. Do not store in standing water unless that water can maintain 135F .
0.5
35.
Single service cups must be protected at the front counter. Keep sleeve up around the cups or keep on the back counter so staff only has access to them.
0.0
49.
No documentation of approved training - no credit awarded.
