Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/10/2023
Score: 100
#
Comments
Points
38.
6-501.111; Core; The premises shall be maintained free of insects and other pests. A few flies observed in near the wing bar area of the facility. The fly fan at the front door was not operable. work order had already been placed to repair the fly fan prior to inspection. continue to work on controlling flies in the deli area.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/02/2022
Score: 99
#
Comments
Points
38.
6-501.111; Core;The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES. Many flies observed in the deli area. Improve pest control practices to eliminate flies.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 12/07/2021
Score: 100
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021, a new employee health form started with 6 reportable condition. A hand out is being given to the facility.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a written plan for vomit and diarrheal must be available during inspection. A hand out is being given to the facility.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 12/02/2019
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: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/23/2019
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: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/08/2019
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: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/10/2018
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: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/16/2018
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: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/11/2018
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: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/18/2012
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
14.
General comments: When chicken is pulled from display warmer it should be documented the time is was pulled and the temperature must be 135*F or higher to save the food for cold storage sales.
0.0
25.
Thermometer available was a few degrees off, keep calibrated in an ice bath so it read 32*F.
0.5
28.
No flies were seen today.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/15/2011
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Cakes and breads were sitting out uncovered and flies were landing on the bread and cakes. All foods must be covered when out in the open.
1.5
11.
Water fountains need cleaning.
0.0
17.
The cheese cooler island was holding cheeses at 44-52*F. All cold hold foods must be held at 45*F or below. Manager had the cheese thrown away.
2.0
23.
Fried chicken cooling in the walk-in cooler was sealed completely so that air could not get to the food and cool properly. When cooling foods have the lids tilted off and write a time down when foods started to cool down.
1.0
28.
A lot of flies were seen in the food preparation area. Stronger measures need to be taken to remove and prevent flies in the food service area. Protect foods and equipment from contamination.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 06/06/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Sanitizer strength in the bucket was very weak or vacant in strength. Strength should be a minimum of 200ppm when using quaternary ammonia. Bucket was remade.
1.5
17.
Cold hold unit for customer self service is holding foods 44F-45F. 45F is the maximum cold hold temperature for foods. Monitor unit to make sure it can hold foods 45F or below.
0.0
28.
Many flies in the food preparation area. Stronger measures need to be taken to remove and prevent flies in the food service area. Protect foods and equipment from contamination.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/07/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
41.
The hose at the 3-compartment sink hangs below the flood rim when not on hook. Hose needs to be repaired so it cannot hang below the rim (replace hose or spring, shorten hose length, etc.).
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Excellent food temperatures, handwashing, and facility!
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/21/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
28.
Several flies in the deli food prep area. Continue measures to remove and prevent. Protect all foods in preparation, clean equipment and prep areas from flies.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/13/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
Several containers of both fried and rotissary chicken in the customer self service cooler not holding the proper temperature. All potentially hazardous foods in cold holding must stay 45F or below. These items were removed and discarded. Monitor the temperature of all foods in this unit, do not overstack foods. (Air Temp 38F)
2.0
28.
Many flies in the deli food prep area!! Stronger measures need to be taken to remove and prevent. Protect all foods in prep, clean equipment and prep areas from flies.
1.0
36.
Ventilation in the walkin freezer has ice hanging from drain pipe. Repair before the ice or water from pipe drips on food boxes. Monitor to make all foods stay stored protected.
0.5
44.
Dumpster now has a drainplug! Check to make sure there is not a crack in bottom.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/12/2010
Score: 97.5
#
Comments
Points
11.
Cheese slicer had cheese debris from previous day on blade of slicer, meat slicer still had food debris on blade after being sanitized. All food contact areas of slicers must be washed and sanitized atleast every 4 hours when in continuous use. Make sure to remove front face plate to clean blade front and back as well as surrounding parts and front cover. Always store clean.
1.5
17.
Several foods in the customer self help display cooler (reference food temp. chart) slightly on warm side of temperature range, air temp. of cooler was 38. These foods must be held at a maximum temperature of 45F.
0.0
44.
Provide a drainplug for the main dumpster outside.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/16/2008
Score: 97.5
#
Comments
Points
2.
DELI HAM AT 50 F. ALL POTENTIALLY HAZARDOUS FOODS MUST HOLD AT 45 F OR BELOW COOLERS MUST MAINTAIN PROPER FOOD TEMPS. OUT OF TEMP FOOD WASDISCARDED CORRECTED DURING INSPECTION COOLER FOR DELI MEAT RUNNING BORDERLINE AT 45-46 F. CALL TECHNICIAN TO WORK ON UNIT.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/29/2007
Score: 95.0
#
Comments
Points
11.
SANITIZER WAS WEAK IN BUCKET; MAKE SURE QUAT SANITIZER IS 200-300 PPM QUAT. SANITIZER WAS RE-MIXED AT CORRECT LEVEL.
2.5
2.
SOME CHICKEN IN DISPLAY WAS 125-131 F ALL CHICKEN MUST HOLD AT 140 F OR ABOVE, OR BE KEPT ON A 2 HR HOLD TIME AT WHICH TIMES AND TEMPS MUSTBE DOCUMENTED NO TIME WAS RECORDED ON PACKAGES. ALL PRODUCT OUT OF TEMP WAS DISCARDED.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/21/2007
Score: 95.5
#
Comments
Points
2.
CHICKEN PRODUCTS NOT DISCARDED WHEN SOME TIMES EXPIRED. MAKE SURE TO DISCARD ONCE TIME HAS EXPIRED. PRODUCT WAS DISPOSED OF. WALK-IN COOLERREADING 50 F; COOLER MUST MAINTAIN PRODUCT TEMPS OF 45 F OR BELOW. FOOD PRODUCTS WERE MOVED TO ANOTHER COOLER. DO NOT USE WALK-IN UNTIL FIXED.
2.5
24.
FLIES STILL PRESENT TAKE MEASURES TO CONTROL IN DELI.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/05/2007
Score: 97.5
#
Comments
Points
2.
FRIED CHICKEN (ON THE BONE) IN WARMER WAS AT 130 F, CHICKEN STRIPS WERE AT 135 F. DOCUMENTATION ON SHEETS SHOWED FRIED CHICKEN SHOULD HAVE BEEN TAKEN OUT AT 1:00 PM. MY ARRIVIAL TIME WAS AT 2:00 PM. ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE OR ALL FOODS MUST BE HELD FOR TWO HOURS THEN THROWN AWAY.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/07/2006
Score: 94.5
#
Comments
Points
11.
KEEP SANITIZER MIXED AND AVAILABLE AT ALL TIMES. 200-300 PPM FOR QUATS
2.5
2.
POPCORN CHICKEN, CHICKEN WINGS 125-130 F. HOT FOODS MUST STAY 140 F ORABOVE OR BE DISCARDED AFTER 2 HRS. MUST NOT KEEP IN CASE OR COOL DOWN IF GOES OVER 2 HRS.
2.5
28.
CLEAN FLOORS UNDER AND BEHIND RACKS & EQUIPMENT AND FLOOR DRAINS AT SINKS.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/01/2002
Score: 91.5
#
Comments
Points
2.
FRIED CHICKEN 125 F; GREEN BEANS 118 F; SALISBURY STEAK 106 F MUST BE HELD AT 140 F.
2.5
21.
KEEP TOWELS AT HANDSINK NO HANDWASHING AT PREP SINK MOVE SIGN & TOWELSAT PREP SINK; TIGHTEN TOILET SEATS IN BATHROOMS.
1.0
23.
DUMPSTER NEEDS EXCHANGED & CLEAN GROUNDS AROUND DUMPSTER.
1.0
24.
FLIES PRESENT IN DELI.
2.0
28.
CLEAN FLOOR DRAIN AT 3 COMP SINK CLEAN FLOORS UNDER TABLES RACK & EQUIPMENT; CLEAN WALL UNDER 3 COMP SINK; SEAL CRACK IN FLOOR IN BACK ROOM. CLEAN MOP ROOM FLOOR (REPEATS)
1.0
29.
LIGHT OUT HOOD.
0.5
32.
STORAGE OFF FLOOR IN MOP ROOM; STORAGE OFF FLOORS IN BACK ROOM.
Location: 1125 CLAYTON VILLAGE CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/12/2002
Score: 94.0
#
Comments
Points
18.
HOT WATER AT 3 COMP SINK 122 F MUST BE > 130 F.
2.5
21.
FIX TOILET. UNCLOG WOMENS TOILET; SOAP & TOWELS IN BATHROOMS.
1.0
23.
DUMPSTER DOORS OPEN.
1.0
28.
CLEAN DRAIN UNDER 3 COMP SINK; CLEAN FLOORS UNDER TABLES RACK & EQUIP;REPAIR TILE AT FRYER; CLEAN WALL UNDER PREP SINK; CLEAN OVEN FLOOR; SEAL CRACK IN FLOOR IN STORAGE ROOM IN BACK.
0.5
29.
LIGHT OUT HOOD; MOPS WASH ROOM; WALKINS.
0.5
32.
STORAGE OFF FLOORS IN MOP ROOM; TOWELS OUT OF WALKIN ONLY FOR FOOD; STORAGE OFF STORAGE ROOM IN BACK.
