Location: 905 E Main St. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 05/29/2024
Score: 99
#
Comments
Points
41.
3-304.14; Core; wet wiping cloths must be stored in a properly prepared food contact surface sanitzer between uses. The sanitizer buckets throughout had a concentration of 25ppm of chlorine. For food contact surfaces, chlorine saniitizers must be 50-100ppm. Use test strips to check sanitizers frequently.
0.5
43.
3-304.12; Core; knives stored in the cracks between equipment when not in use. Do not store knives or utensils in this area as this area is not regularly cleaned and sanitized. Store knives in use on a clean dry surface taking utensils back to dish area to be washed , rinsed and sanitized at least every 4 hours.
Location: 905 E Main St. Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 11/29/2023
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; a certified food protection manager is required at all times of operation. Facility is under transitional permit and has 180 days to provide certification. CDI education.
0.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. establishment has 180 days to obtain food protection manager certification.
0.0
10.
5-205.11; Priority Foundation; employee handsink in the dish area had dirty spatulas in the basin. Hand sinks are to be used exclusively for hand washing and may not be used to rinse, or store utensils. Spatulas moved to the dish sink for cleaning at inspection. CDI all other handsinks were being maintained correctly.
0.0
14.
3-203.12; Priority Foundation; tags from oysters must be maintained for at least 90 days and indicate the last date an oyster was sold from every batch. No shell stock tags have been maintained. Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Pf
(B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf
(C) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under par. B of this section, by: Pf
(1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under par. B of this section; Pf and
(2) If SHELLSTOCK are removed from its tagged or labeled container:
(a) Preserving source identification by using a record keeping system as specified under
Subparagraph (C)(1) of this section, Pf and
(b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Pf
Verification to check shell stock tags are being maintained in 10 days from the date of this inspection.
1.0
16.
4-602.11; Core; The ice shield on the larger ice machine had a small amount of visible pink debris. Clean and sanitize according to manufacturers instructions and maintain free of mold. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The small reach in containing portioned salsa was holding at 61 F. All TCS foods (including salsa) must be stored at 41F or below. Portioned cups were discarded at inspection to trash. CDI Have this unit repaired/serviced and do not store any TCS foods in the unit until it is holding foods at 41f or below.
1.5
25.
3-603.11; Priority Foundation; oysters that are served raw are required to have a consumer advisory for consumption of raw foods. A disclosure and reminder statement are required on the menu for any items that are served raw or undercooked including any ceviche that is served with raw fish or shrimp. Verification to check menus for consumer advisory in 10 days from the date of this inspection. Disclosure statement was located on the menu a reminder statement or asterisk is required by any items consumed raw or undercooked.
0.5
35.
3-501.13 ; Core; rop fish fillets were thawed in the 2 door cooler with intact packaging. Slice or open the packaging of that fish when thawing. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section
CDI education.
