Location: 861 Town Center Blvd Clayton , NC 27520 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Because glass bottles were stored in the ice machine, food in the steam unit was not at 135*F are priority demerits this must be marked.
1.0
10.
5-205.11; Priority Foundation; Hand sink in the kitchen has a disconnection to piping below. Must repair below sink so when water is turned on that water does not fall onto floor.
1.0
13.
3-101.11; Priority; Glass bottles of beer were found in the ice inside the ice machine. Can not place any items in the ice machine it contaminates the ice and if glass break glass is in the ice when served.
1.0
15.
3-302.11; Priority Foundation; Various raw meats were stored above ready to eat foods in the reach-in cooler. All raw meats, raw shelled eggs must be stored below ready to eat foods.
1.5
21.
3-501.16(A)(1) ; Priority; Rice in the steam unit was being held at 110*F. All hot holding foods must be held at 135*F or higher. The steam unit can only hold hot foods hot not cold to hot. Foods must be reheated to 165*F before placing into the steam unit.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Eggs in the shell in the prep cooler was the only items that were not at 41*F. All cold hold foods must be held at 41*F or below. Owner moved to different location.
0.0
35.
3-501.13 ; Priority Foundation; Bags of rice was sitting on the prep sink drain boards thawing. Can not thaw out at room temperature. Must thaw (defrost) food in refrigeration, under cold running water, or part of the cooking process.
Location: 861 Town Center Blvd Clayton , NC 27520 Facility Type: Restaurant Inspection Date: 04/17/2024
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Make sure all hand wash sinks in prep areas and restrooms are properly stocked with towels for drying hands! Manager education. CDI All hand wash sinks must maintain hot water at 100F or above. Repair hot faucet at one hand sink in the rear.
1.0
15.
3-302.11; Priority; Raw meats stored over produce in the reach-in cooler. Store all raw foods BELOW cooked or ready to eat foods or produce to minimize cross-contamination risk. Segregate different species of meat products. Manager education on proper food storage during inspection. CDI
1.5
35.
3-501.13 ; Priority Foundation; Food itmes were thawing on prep sink drainboard. The preferred method of thawing is in the cooler. Items may also be thawed submerged under cool running water. Manager education. CDI
0.5
45.
4-903.11(A) and (C); Core; Do not store single use or carry-out foam trays on the floor. Store all single use items on approved storage protected and off the floor.
0.0
50.
5-103.11; Priority Foundation; Hot water heater in establishment was malfunctioning and there was no hot water. Call qualified technician to repair water heater to maintain 100F at all hand sinks and 110F or above at utensil washing sink. Will follow up.
0.5
General Comments
Good Food Temps! Work on proper food storage in coolers. Always store raw meats below cooked or ready to eat foods or produce. Follow-Up: 04/29/2024
Location: 861 Town Center Blvd Clayton , NC 27520 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored over produce in the reach-in cooler. Different types of meat were stored in the same container. Store all raw foods below cooked or ready to eat foods or produce to minimize cross-contamination risk. Segregate different species of meat products. DO NOT store different types of meat in the same container. Manager education on proper food storage during inspection. CDI
1.5
19.
3-403.11; Priority; Rice, beans, meats were in the hot holding unit and reading 57F. DO NOT use hot holding equipment to reheat foods. Foods that are reheated should be rapidly reheated to 165F or greater using cooking equipment such as microwave, stove, or grill. Items rapidly reheated to 165F or greater and placed in hot hold. CDI
1.5
23.
3-501.17; Priority Foundation; Some required foods missing date marks. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods. Date mark for up to 7 days at 41F or below before items must be used or discarded. Make sure ALL required foods have a clearly labeled date! Manager education. CDI
0.0
35.
3-501.13 ; Priority Foundation; Raw meat thawing on prep sink drainboard. The preferred method of thawing is in the cooler. Items may also be thawed submerged under cool running water. Manager education. CDI
0.0
47.
4-501.11; Core; Complete all equipment related items on transitional permit list before it expires.
