Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 05/16/2024
Score: 100
#
Comments
Points
33.
3-501.15; Priority Foundation; Breakfast meats leftover in walk-in cooler were sealed with plastic wrap with no holes no air able to cool food down. When cooling any cooked foods: cool in an ice bath, use of an ice want, lids with holes or plastic wrap with holes punch in or foil or placed into a freezer. Do not leave foods cooling with sealed containers.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 03/29/2023
Score: 100
#
Comments
Points
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth click on food service section on page and download 4 page vomit and diarrhea clean up plan. Keep in file on premise. Education CDI
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 03/08/2022
Score: 100
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021, a new employee health form listing 6 reportable illness must be signed by kitchen staff and available during inspection. Paperwork was given to the facility.
0.0
5.
2-501.11; Priority Foundation; October 1, 2022, a vomit and diarrhea plan must be available during operating hours. Paperwork was given to facility.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service 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!
Excellent Food Temps! Good cleaning and organization.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 10/03/2018
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: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 01/26/2012
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
16.
Chicken strips on the serving line were 110 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. All other hot foods were good.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 10/18/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Make sure all sanitizer buckets have correct amount of sanitizer solution. Change solutions often and use test kits to check strength. All solutions must be 50-100 ppm chlorine. Dishmachine was not sanitizing at the beginning of inpsection. Machine was worked on, and it was sanitizing before the end of inspection. Make sure machine is tested for proper operation before using it.
1.5
36.
Replace or paint racks that are chipping or rusting in coolers.
0.5
41.
One drain in front of the 3-compartment utensil sink is backing up when sink is discharged. Have this issue fixed ASAP. Water must not back up in the drain.
0.0
45.
Repair cracked floor tiles where necessary.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 05/06/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Pan of raw fish by fryer with stock to fry not at proper holding temperature. Do not leave excess amounts of food out at room temperature, remove from the cooler only what is needed to prepare at that time or keep on an ice bath.
2.0
21.
Hot water 137F,must be a minimum of 140F since the dishmachine is a high temperature sanitizing unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 01/28/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
17.
Ham salad in the reachin cooler 46F-47F. Unit must be able to hold foods 45F or below. Item removed. Adjust or Repair unit before storing any potentially hazardous foods in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 10/13/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Keep raw meats stored below the ready to eat foods, arrange according to the final cook temp.
0.0
21.
Hot water at the heat sanitizing dishmachine was 131F, now 125F. Must be a minimum of 140F due to the dishmachine being a heat sanitizing unit. Adjust heaters to provide the 140F or above.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 07/28/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Bag of employee chicken salad, foods from home above the facility food in reach in cooler. Keep employee foods from home away and below the residents food. Keep ice on the chicken in the prep sink to help hold a cold temperature while waiting to be prepared.
1.5
25.
Metal stem thermometer read 0F in ice bath. Calibrate to 32F in an ice bath. Check often to ensure accuracy and use to check food tmeperatures with.
1.0
26.
Once opened, store all dry foods in a covered container.
0.0
41.
Make sure hot water can maintain 140F oe above during operation.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 05/05/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sanitizer in dish sink did not turn the color of the test strip. An employee was pouring coffee/tea into a picher on the clean dish drain borard. Employee remade sanitizer, and manager had employee move pitcher from drain board.
1.5
25.
Thermometers werenot calibrated when checked in an ice bath. thermometers should read 32*F in an ice bath.
0.5
45.
Repaint walls in dry storage room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 02/05/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
A half eaten banana was sitting on a dish cart in the kitchen at the walk-in freezer and coolers. Employees can not eat in the kitchen during operations, must eat in a break area. Banana was thrown away.
1.5
10.
Raw liquid eggs were being stored above margerine and pudding in walk-in cooler. Eggs should be stored below ready to eat foods. Employees moved the liquid eggs during inspection.
1.5
36.
Repaint wood racks in outside storage room.
0.0
45.
Repair flooring in walk-in cooler and freezer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 10/06/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
13.
Final cooked temperature for sholw sliced turkey and pureed turkey was 114*F and 124*F. Once a product is previously cooked it should be reheated to 165*F. Poultry`s final cook temp is 165*F.
2.0
36.
Repaint or replace all racks in walk-ins and reach-ins with chipping /rusty racks.
0.5
39.
All equipment should be NSF approveds, blender is not NSF.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 08/07/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
17.
GENERAL COMMENT Cold hold is 45 f or below.
0.0
36.
GENERAL COMMENT Reach-in cooler on left was rusty racks, repaint racks.
0.0
7.
NOT OBSERVED
0.0
9.
NOT OBSERVED
0.0
11.
CORRECTED DURING INSPECTION
1.5
14.
CORRECTED DURING INSPECTION Pan of pureed bacon was at 90 f, when asked what time it was placed into cooler it was 9:00 am. Inspection started at 10:45 am. When cooling foods you have 2 hrs to drop from 135 to 70 and 4 hrs to drop from 70 to 45 f. It is recommended to write a date & time down on all foods that are cooked & cooled.
2.0
23.
Pan of pureed bacon was sealed with plastic wrap. When cooling cool in an ice bath, freezer, shallow pans, cover with lids or wraps with holes.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 06/10/2008
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
24.
SEVERAL FLIES SEEN IN THE KITCHEN AREA. MEASURES NEED TO BE MADE TO REMOVE & PREVENT. SUGGEST INSTALLING FAN OR SCREEN ON BACK DOOR TO KITCHEN TO HELP PREVENT.
2.0
3.
IN BOTH COOLERS AND FREEZERS STORE ALL RAW MEATS/SEAFOOD BELOW THE READY TO CONSUME ITEMS. DO NOT SIT ANY FOOD TRAYS ON THE HANDSINK. KEEP ICE MACHINE LOCKED WHEN NOT IN IMMEDIATE USE BY A KITCHEN STAFF.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 03/06/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
3.
CONDENSATION FROM THE VENTILATION IN THE FREEZER IS DRIPPING IN SPOTS ON BOXES OF FOOD BELOW AND FREEZING. REPAIR PROBLEM AREA. UNTIL DONE REMOVE ALL BOXES FROM STORAGE BELOW.
2.5
7.
ONCE OPENED, STORE ALL DRY FOODS IN A COVERED CONTAINER AND CLOSABLE CONTAINER. LABEL THE CONTAINER IF PRODUCT IS REMOVED FROM ORIGINAL PACKAGING.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 08/22/2007
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
28.
CLEAN FLOORS IN THE DRY STORAGE ROOM AND BEHIND THE REACH IN COOLERS.
0.5
9.
SEVERAL EMPLOYEE DRINKS AND PERSONAL ITEMS (BAGS) WERE ON OR ABOVE FOOD PREP/STORAGE STATIONS. IF BEVERAGES ARE TO BE CONSUMED IN THE KITCHEN, THEY MUST HAVE A LID AND A STRAW THEY MUST BE KEPT AWAY OR BELOW ALL FOOD PREP & STORAGE AREAS. PROVIDE AN AREA AWAY FROM FOOD CONTACT TO KEEP EMPLOYEE PERSONAL ITEMS.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 05/10/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SANITIZING OF DISHES IS NOT CONSISTANT IN THE DISHMACHINE. HEAT LABLE DID NOT CHANGE ON 6 OUT OF 7 PLATES. DISH-MACHINE MUST BE WORKING WELLENOUGH TO CONSISTANTLY SANITIZE PLATES. UNTIL THIS ISSUE IS RESOLVED, WASH DISHES IN THE MACHINE AND SANITIZE IN THE 3-COMPARTMENT SINK WITH50-100 PPM CHLORINE.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 04/24/2006
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
11.
HOT WATER DISHMACHINE NOT SANITIZING PROPERLY; SWITCH MACHINE OVER TO CHEMICAL SANITIZER UNTIL PROBLEM IS RESOLVED. NON-HEAT ABSORBING PLATES MAY BE THE ISSUE WITH THIS PROBLEM. MAY HAVE TO GET NEW PLATES OR SWITCH TO CHEMICAL SANITATION PERMANANTLY.
2.5
28.
CLEAN FLOOR BETTER IN THE STORAGE ROOM, UNDER RACKS AND EQUIPMENT; REPAIR FLOOR BY THE WALK-IN COOLER.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 10/17/2005
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
MAKE SURE ALL SANITIZING SOLUTIONS ARE THE PROPER STRENGTH; ONE BUCKETVACANT OR WEAK OF SANITIZING SOLUTION; ALL BUCKETS MUST BE MINIMUM STRENGTH OF 50 PPM. CHECK DISH MACHINE DAILY FOR PROPER TEMPERATURE TOASSURE DISHES ARE BEING SANITIZED.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 04/28/2005
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
DISH MACHINE WAS NOT HOT ENOUGH TO SANITIZE PROPERLY. SANITIZER WAS WEAK IN THREE COMPARTMENT SINK AND IN SANITIZER BUCKETS. SANITIZER SHOULD BE A MINIMUM STRENGTH OF 50 PPM. ALWAYS USE TEST KITS TO CHECK SANITIZER STRENGTH. RUN ALL DISHES THROUGH THE DISH MACHINE AND THEN SANITIZE IN THE THIRD COMPARTMENT BY SOAKING IN SANITIZER SOLUTION FOR2 MINUTES.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 11/03/2004
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
11.
DISHMACHINE IS NOT 160 F AT THE PLATE USE DISPOSABLE PLATES CUPS AND USE 3 COMPARTMENT SINK TO WASH LARGE POTS & PANS UNTIL REPAIRED. DIRTY DISHES ON THE CLEAN SIDE OF THE DRAINBOARD. PUT ONLY CLEAN DISHES ON THE CLEAN SIDE ONLY!
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 08/31/2004
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
11.
SANITIZER WAS WEAK LESS THAN 50 PPM AT THE 3 COMPARTMENT SINK AND IN THE BUCKET. DISHES WERE IN THE MEAT PREP SINK - DO NOT PLACE IN THE SINK FOR MEAT PREP ONLY!
2.5
17.
REPAIR THE LEAK IN THE PLUMBING AT THE 3 COMPARTMENT SINK AND THE DISHWASHING SINK HAS A LEAK. PAINT OR SEAL SHELVING IN THE DRY STORAGE ROOM
1.0
2.
CHICKEN WAS 127 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140F UPRIGHT REFRIGERATOR WAS 48 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F WHEN KEPT COLD.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 02/13/2004
Score: 85.0
#
Comments
Points
11.
NUMEROUS DISHES WERE NOT CLEANED PROPERLY OUT OF DISH MACHINE.
5.0
17.
COOLER DOOR GASKETS NEED CLEANING UNDER NEATH OF CUTTING BOARD ON FOODLINE NEEDS CLEANING.
1.0
2.
COTTAGE CHEESE 60 F, ALL ITEMS OFF DELIVERY TRUCK ARE WARMING QUICKLY.THEY MUST BE PLACED IN COOLER OR FREEZER AS SOON AS POSSIBLE TO MAINTAIN SAFE TEMP., IF NOT CORRECT TEMP. OFF TRUCK-SEND BACK TO DISTRIBUTOR. SLAW 50 F. (ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45FOR > 140 F).
2.5
28.
FLOORS NEED CLEANING UNDER & BETWEEN EQUIP. HOLE IN BACK CORNER OF DRYSTORAGE NEED CLEANING.
0.5
3.
DO NOT PREP OR THAW ANY FOOD PRODUCT @ PRE-WASH STATION AT DISH MACHINE
2.5
7.
ALL DRY FOODS MUST BE PLACED IN SEALED CONTAINER & LABELED ONCE OPENED(2 BAGS OUT, 1 CINTAINER NOT LABELED)
1.0
9.
EMPLOYEE DRINKS MUST HAVE LIDS AND BE PLACED AWAY FROM OR BELOW FOOD AREAS OR FOOD CONTACT SURFACES.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 11/12/2003
Score: 90.5
#
Comments
Points
11.
DO NOT USE PREP SINK FOR CLEANING OR RINSING UTENSILS, USE 3 COMP SINKOR DISH MACHINE SINK, PLATES WERE NOT CLEANED PROPERLY (DRIED FOOD PARTICLES ON PLATES)
2.5
13.
CUTTING BOARD ALONG SERVING LINE NEEDS RESURFACING/REPLACING
1.5
2.
COTTAGE CHEESE 78 F, POTENTIAL HAZARD FOODS SHOULD BE (<45 F O> 140 F)SINGLE SERVICE MILK ALSO 46 F, WHEN PLACING ITEMS OUT OF COOLER IN TRAY, ICE DOWN QUICKLY.
2.5
29.
LIGHT IN KITCHEN 29-39 FC (DISH MACHINE > 50 FC)
0.5
9.
PERSONAL DRINKS NEED TO HAVE LIDS W/STRAWS AND BE PLACED BELOW & AWAY FROM FOOD AREAS.
Location: 515 BARBOUR ST SMITHFIELD, NC 27577 Facility Type: Institutional Food Service Inspection Date: 10/28/2003
Score: 87.5
#
Comments
Points
11.
PLATES, BOWLS, ETC. NOT CLEANED HOT WATER DISH MACHINE NOT PROPERLY FUCTIONING <160 F USE 3 COMP SINK FOR SANITIZING UNTIL FIXED
2.5
17.
TRAYS FOR SERVING FOOD NOT CLEAN NEW TRAYS ARE ON ORDER.
1.0
19.
NO BACKFLOW PREVENTERS @ CAN WASH, NEED BACKFLOW PREVENTER TO PREVENT CROSS CONNECTION.
2.5
2.
CHICKEN TENDERS IN HOT HOLD 120 F (SHOULD BE > 140 F OR < 45 F) CAN USE TIME/TEMP IF DONE PROPERLY. 2 DOOR COOLER 45-46 F TURN DOWN TO 40 F TO MAINTAIN FOODS @ < 45 F. KEEP RESIDENTS OUT OF ICE MACHINE
2.5
29.
LIGHT IN KITCHEN @ 25-40 FC. (SHALL BE > 50 FC) SOME LIGHTS IN KITCHENARE NOT SHIELDED, REPLACE SHIELDS
0.5
7.
IF USING TUPPERWARE CONTAINER FOR DRY FOOD STORAGE, MAKE SURE LID WILLCLOSE DOWN & SEAL LABEL DRY FOODS ALSO.
1.0
9.
PERSONAL DRINKS SHALL BE IN CUPS W/LIDS & STRAW TO PREVENT HAND TO MOUTH SURFACE CONTACT. STORE DRINKS ON BOTTOMS SHELVES AWAY FROM FOOD AREAS.
