Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/18/2024
Score: 99.5
#
Comments
Points
44.
4-901.11; Core; On the drying rack there were many dishes that were stacked that were not able to properly air dry. 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
0.5
General Comments
Sink and surface sanitizer may be used on all food contact surfaces. Test strips for this sanitizer was provided to facility at inspection. Do not use peroxide based sanitizers/disinfectants on food contact surfaces. These peroxide based chemicals have not been approved for food contact surfaces.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/03/2023
Score: 100
#
Comments
Points
55.
6-201.11; Core; areas of broken floor tiles around both ice cream units. replace broken floor tiles and remove any pooling water in these areas. repair to eliminate all areas of pooling water. floors must be smooth and easy to clean.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/12/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Corn dogs, veggie burger patties, sliced tomato, and lettuce/cheese in the cooler drawers and reach in portions of the prep unit behind the grill line is holding tcs foods at 45F. All TCS must be held at 41F or below during cold holding. the open top area is holding foods below 41F at the time of this inspection. Have this unit checked for proper function and adjustment. Monitor all food temperatures closely and removed any TCS items if the temperature rises above 45F. Thermostat reading on the unit was reading 33F. Use an alternate time control policy if needed to hold items in this unit for a maximum of 6 hours while unit is being repaired if alternate refrigeration is not feasible. A template time control policy was provided to PIC at inspection. CDI
1.5
55.
6-201.11; Core; Areas of broken floor tiles behind the ice cream unit is pooling water in the broken areas. repair any broken floor tiles to eliminate all areas of pooling water. Floors must be smooth and easily cleanable.
0.0
General Comments
employee handsink by the employee break room area has extremely hot water. Hot water at handsinks must be at least 100F but hot water that is too hot can result in employees washing hands less. It is recommended to have the hot water tempered at this sink to make it more comfortable for employee use to encourage frequent handwashing.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Lettuce, corndogs, sliced tomatoes, and cheese in the prep top cold hold units behind the grill are holding foods at 45F. All tcs foods must be held at 41f or below. Keep lids closed as much as possible and have the unit serviced for any needed repairs or adjustments to ensure all foods are held at 41F or below. CDI service request sent in by PIC at inspection and lids closed. closely monitor this unit for changes in temperatures. Remove all TCS foods if temperatures rise above 45F. CDI
1.5
44.
4-901.11; Core; Plastic containers were stacked wet on the dish rack. Cross stack pans to allow for proper air drying.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cooked mushrooms and cooked onions in the hot hold unit by the grill were holding at 123 and 126F. All tcs foods must be held at 135F or above. All heat treated plant foods are considered TCS. Hot hold unit was turned up at inspection. Monitor all hot and cold holding temperatures regularly to ensure all equipment is operating correctly and all foods are being held at the proper temperature. CDI
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/17/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority;The foods (cheese, lettuce, tomatoes) in the open top portion of cooler on make line is holding at 44F-45F. Unit must be able to hold foods at or below 41F. Suggest servicing the unit and keeping lids closed as much as possible to help keep foods at or below 41F. All tCS foods must be held at 41F or below or placed on a written time control policy not to exceed 6 hours after removal from a 41f or below cooler. CDI education.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/18/2022
Score: 98.5
#
Comments
Points
10.
5-202.12; Core; In both customer restrooms, hot water at the hand sinks was 94F-97F (warmer then last time but not warm enough). Must be a minimum of 100F. Adjust the valves or heaters to provide hot water at a minimum of 100F.
0.0
38.
6-501.111; Core; Many flies located in the food prep station on the back side of open top prep cooler, accumulating on the electrical cords from the ceiling and bread racks. Increase pest management to prevent access and remove. Keep foods and food contact items protected.
1.0
44.
4-901.11; Core; Metal food pans stacked wet on the drying rack. Arrange all items to allow for air drying. Do not stack directly on top of each other wet.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/23/2022
Score: 98
#
Comments
Points
10.
5-202.12; Core; In both restrooms, hot water at the hand sinks was 88F-93F. Must be a minimum of 100F. Adjust the valves or heaters to provide hot water at a minimum of 100F.
0.0
23.
3-501.17; Priority Foundation; Foods in the prep coolers did not have the required date label on them (cheese, kraut, veggie burgers, salad, etc. ) All TCS foods that are ready to eat and held over 24 hours must have a date label on them to track the age of the product. Foods can be held for a maximum of 7 days. When asked the date of prep, some staff said today and some said yesterday. The foods were dated with a start date of 2/22.
1.5
44.
4-901.11; Core; Many metal and plastic food containers stacked wet on storage rack. Arrange all items to allow for proper air drying before storing. Do not stack wet. Make sure the date label stickers are being removed during the washing process, many containers still had parts of a label on it.
0.5
54.
5-501.115; Core; Bags of trash from dumpster on the ground around dumpster, cardboard dumpster overflowing. Clean the dumpster pad and place all trash in the dumpsters. Contact cardboard waste receptacle company to make sure they come to pick up ASAP. If this dumpster is overflowing on a consistent bases then they may need to empty more often.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/23/2021
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility should have a manager on duty that is certified in food safety. Current management during the inspection can not provide a certificate of training and there is a priority violation.
1.0
2.
2-102.12 (A); Core; Facility should have a manager on duty that is certified in food safety. Current management during the inspection can not provide a certificate of training.
1.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea plan.
0.0
6.
2-401.11; Core; Employee beverage on the food storage area/table. All beverages must be stored away and below all food prep areas, food storage areas and utensils storage areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The foods (cheese, lettuce, tomatoes) in the open top portion of cooler on make line is holding at 44F-45F. Unit must be able to hold foods at or below 41F. Suggest servicing the unit and keeping lids closed as much as possible to help keep foods at or below 41F.
Location: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/19/2019
Score: 99
#
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: 11959 US Hwy Bus West CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/13/2019
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!
