Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/27/2024
Score: 90
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Various items in the walk-in cooler were 45F. This is a repeat issue. Pizza prep unit up front was holding items at 55F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper food temps even during busy times or frequent opening and closing of doors. Do not allow delivery drivers to prop doors open. Have qualified technician check coolers for proper operation. Items in the front pizza prep unit were discarded and restocked with ice underneath until unit can be repaired. Will follow up on 8/30/24.
3.0
23.
3-501.18; Priority; Numerous date marked products were holding above 41F. Date marking is not allowed at at hold temp above 41F. Date marked products may be held for up to 7 days but they MUST hold at 41F or below! Manager education. Will follow up 8/30/24.
3.0
23.
3-501.17; Priority Foundation; Some required foods such as packaged ham were opened with no date. Make sure all required foods have a clearly labeled date! Date mark all previously cooked, prepared, or opened packaged items for up to 7 days at 41F or below. Manager education. CDI
0.0
24.
3-501.19; Priority Foundation; Provide written statement in the facility as to what items will be on time as a public health control. Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request. As a reminder, In addition all items held on time as a public health control must be discarded when the time has expired. These items not be temped and cooled or put back into the cooler if they meet temp. Temperature control and time as a public health control cannot be mixed. The facility must choose which and state that on the written statement. All persons in charge should know where to find the written statement regarding time as a public health control.
0.0
38.
6-501.111; Core; There were excessive flies in the facility today. More were concentrated around the dishmachine area. Take measures to control and eliminate all pests in the facility.
2.0
47.
4-501.11; Core; Replace rusty or chipping racks in coolers.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including pizza oven rack. General equipment cleaning.
1.0
55.
6-501.12; Core; Clean floors better under and behind equipment and in storage rooms. Clean ceiling tiles and vents that are dusty and have buildup. General cleaning needs improvement.
1.0
56.
6-202.11; Core; Numerous light fixtures were missing shields. Replace all shields that are missing on lights.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/14/2024
Score: 93.5
#
Comments
Points
2.
2-102.12 (A); Core; At beginning of inspection, there was not a certified food protection manager on duty. Manager that has certification had stepped away to run errands. At all times facility is in operation, there must be a certified food protection manager on duty.
0.0
6.
2-401.11; Core; There were several employee drinks in kitchen that were stored on tables that could contaminate food contact surfaces and all of them did not have lids and straws. All employee drinks must be stored in a location so that food, utensils or food contact surfaces are not possibley contaminated. These drinks must also have lids and straws. CDi
0.5
8.
2-301.14; Priority; Proper handwashing at the proper times is essential to maintaining safe food. Hands must be washed prior to putting on gloves, when changing tasks or when touching items that may have contaminated hands. Several employees were observed handling phones, touching handles on coolers etc without washing hands prior to putting on gloves. Go over handwashing with all staff to ensure they udnerstand proper handwashing proceedures. CDI Education
2.0
22.
3-501.16 (A)(2) and (B); Priority; Various food products in walk in cooler were above 41F. Manager on duty stated that they just recieved a delivery earlier today and cooler door has to be opened to stock cooler. Walk in cooler door also is not closing properly. Keep door closed as much as possible, and repair the door so it closes properly. Also make sure pizza prep cooler and cold buffet bar is not over stacked with foods. All cold foods must maintain 41F or lower at all times. CDI Education
1.5
23.
3-501.17; Priority Foundation; Several containers of meats/lasangas/sauces/etc were stored with no dates or improper dates. Make sure all hazardous foods are properly date marked when opened or prepared. Hazardous foods can be kept for up to 7 days when stored in the refrigerator, with day 1 being the day food was opened or prepared. When food container is emptied, make sure old date label is removed and container is washed/rinsed/sanitzied. CDI Items now labeled.
1.5
38.
6-501.111; Core; Several flies seen around back door in kitchen. Change sticky traps regularly. Rear doo fly fan seems to be blowing into kitchen. Fix this fan so that it blows straight down or away from kitchen so it doesn't blow flies into kitchen.
0.0
39.
3-305.11; Core; Prep top cooler in sandwich area has standing water in the bottom of the cooler. Plastic food containers were stored in this water. Food containers were moved to rack. Do not allow food containers to sit in standing water. Repair cooler so water does not stand in bottom. Several containers of sauces in cooler were not covered, keep foods covered when in storage. CDI Items corrected.
0.0
49.
4-602.13; Core; Continue detail cleaning sides/bottoms and tops of equipment. Detail clean dish area, dishwasher, gaskets on cooler, cooler handles and drainlines throughout.
0.5
55.
6-101.11; Core; Some areas of the floors in the kichen, the grout is wearing away and will need to be regrouted soon. If grout is so far worn it can hold water and food debris, it will soon need to be repaired.
0.5
55.
6-501.16; Core; Install mop hangers over can wash so they drip dry with the handles up so mop water doesn't contaminate mop hangers.
0.0
55.
6-501.12; Core; Detail clean floors under and behind equipment on a regular basis so that there are no food particles or build up occuring.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/10/2024
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core; None of the employees present had a food protection manager certificate. The Person in charge or and employee present shall ave their food protection manager cerfificate.
1.0
6.
2-401.11; Core; On a shelf above the pasta prep cooler an open employee drink was being stored. Employee drinks shall have a lid and be stored in a way that it is prevented from contaminating food and food contact areas. PIC removed the drink from the area. CDI (Education)
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pizza prep cooler was not working items were being stored on ice. Cheese was holding at 45*F. PIC stated that the prep cooler had not been working for about 2 months. Items in the walk-in cooler such as peperoni, cheese, and lettus were holding at 45*F. All potentially hazardous foods shall be held at 41*F or below. Verification is needed for prep cooler repair.
3.0
38.
6-501.111;Core; In the pizza prep area there were roaches seen on the wall and the window seal as well as under the back prep sink. The premises shall be free of insects and other pests, pest management should be called.
2.0
49.
4-601.11(B) and (C); Core; Shelving in the walk-in cooler had food debris build up on them. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
0.5
51.
5-205.15; The prep sink in the kitchen near dish area had a water bucket under the pipes due to a leak for the sink. Plumbing shall be maintained and in good repair. The can wash water hose outside was only connected to the hot water. The canwash hose shall be connected to both hot and cold water by using a Y-hose. Verification is needed to see that the sink plumbing is fixed.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/26/2023
Score: 95.5
#
Comments
Points
20.
3-501.14; Priority; When cooling homemade sauce and cooked foods you have 6 hours to cool to 41*F. Cooked foods cooling starts at 135*F you have 4 hours to drop to 70*F, then another 2 hours to drop from 70*F to 41*F. Any items started from room temperature you have 2 hours from 70*F to 41*F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The walk-in cooler, pizza prep cooler had items holding at 45 to 50*F. Food was thrown away when told of the problem. All cold hold foods must be held at 41*F or below. Thermostat on the pizza prep cooler may need to be turned down or repaired.
1.5
33.
3-501.15; Priority; Lasagna, noodles and homemade sauces are not being cooled properly. You can cool foods down in ice baths, freezer, lids with holes or foil / plastic wrap with holes or ice wands. Do not placed in deep containers use shallow pans.
0.5
38.
6-501.111; Core; A few flies were seen but not as bad as before. No bugs were seen today. Keep improving pest management.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/16/2023
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core; A person in charge must be certified in managers food safety and present during hour of operation.
1.0
8.
2-301.14; Priority; An employee walk-in to work grabbed gloves without going to any sink to wash their hands. When an employee arrives to work hands must be washed first, before handling any food or food contact surfaces.
2.0
19.
3-403.11; Priority Foundation; Two sauces in the steam unit were in a range of 90*F to 115*F. All foods must be heated to the proper temperature before placing into the steam unit. The steam unit is for holding hot foods hot, not going from cold to hold. Sauces was pull to be reheated during inspection.
1.5
21.
3-501.16(A)(1) ; Priority; Soups and meat sauce on the buffet bar was not being held at 135*F. Food was pulled and reheated during inpsection. All foods must be heated to proper temperature before placing into the buffet bar steam table.
1.5
23.
3-501.17; Priority Foundation; Dates were on a lot of products, but make sure when you open deli meats that dates are with the bag of open deli meats.
0.0
38.
6-501.111; Priority Foundation; A bug was seen at the buffet bar, just improve pest management.
0.0
39.
3-305.12; Core; A frozen box of alfredo sauce was on the floor below the rack in the walk-in freezer. Manager threw the bag of alfredo away. Can not store any foods on the floor in a cardboard box. Must use storage containers at least 6" off the floor.
1.0
40.
2-402.11; Core; The employee coming into work did not have a hair restraint and when told they needed a hair restraint did not place one on. All employees that prepare food must wear hair restraints.
0.5
55.
6-201.11; Core; General cleaning is needed on sides of all equipment, racks and shelving through out the facility.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 96.5
#
Comments
Points
8.
2-301.14; Priority; An employee was sweeping their area, was told to start working on some food. Employee place broom aside, grabbed the gloves to place on hands when the employee was stopped by the health inspector, not a supervisor. All employees must be instructed by management when to wash their hands. Employees must wash their hands when returning from the restroom, after handling raw meats, after sweeping or mopping, after touching their face or hair and before placing any gloves on to their hands.
2.0
21.
3-501.16(A)(1) ; Priority; Upon arrival two pizza were being held back at the pizza oven. Those pizza were at 125*F, noodles at the boiling station was at 70*F and chicken nuggets on buffet bar were at 115*F. Noodles were reheated along with the pizza. Chicken nuggets had just be placed on buffet bar and time is now being used.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced cheese in the top portion of the prep cooler at the walk-in cooler were at 44*F. All cold hold must be held at 41*F or below. Cheese was moved to a different location.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/30/2022
Score: 96
#
Comments
Points
6.
2-401.11; Core; An employee drink was on the same table as the soups while being prepared to be taken out to buffet bar. All personal drinks must be stored below food and food prep areas. Employee moved the drink when told of the problem.
0.5
19.
3-403.11; Priority; Pre-cooked soups are not being reheated properly before being placed onto the buffet bar. Soups placed on the bar ranged from 90*F to 100*F. Sauces on the steam unit in the kitchen was at 70*F. All food must be properly reheated before placed on the buffet bar. The pre-cooked soups must be 135*F, any cooked then cooled products must be reheated to 165*F. Employee pulled the soups and reheated to proper temperature.
1.5
38.
6-501.111; Core; Still a lot flies in the kitchen. Fly strips are being used but do not appear to be working properly. Replace strips on a weekly basis so flies and have pest control come visit.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/15/2022
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Dish machine is not sanitizing dishes at this time. Must manually wash & rinse in the first compartment of dish sink and sanitize in the second compartment. If dish machine is not repaired by this afternoon must switch over to paper plates and plastic forks and spoons.
1.5
19.
3-403.11; Priority Foundation; Vegetable soup and meat sauce for spaghetti was at the buffet line holding 109*F. All hot hold foods must be held at 135*F or higher. When food is cooked it must be reheated to proper temperature before placing onto the buffet bar.
1.5
38.
6-501.111; Core; Flies were seen in dish area, improve pest management. Fly strips are placed in areas where food is not stored or prepared.
1.0
General Comments
Prep cooler at window is not working. Employees had ice baths set up to hold the food at 41*F. They are also using time control when ice melts.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/23/2022
Score: 96
#
Comments
Points
16.
4-501.114; Priority; Two out of 3 sanitizer buckets too weak at 0ppm. Chlorine sanitizer should be at 50-100ppm. Change as often as needed to keep at the correct concentration. CDI PIC remade
1.5
16.
4-601.11 (A); Priority Foundation; Ice shield machine had some black buildup. All food contact surfaces should be clean to the sight and touch. CDI PIC cleaned and sanitized.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Container of pasta at 61F in walkin cooler and had date label that it was made 5/22. Should be at 41F or below. PIC stated must have been left out during rush. CDI PIC discarded.
0.0
23.
3-501.18; Priority; One container of chicken missing date label and one small container of sausage missing date label. PIC stated were done yesterday. Chicken date was added and sausage was added back to original container with date. CDI
0.0
24.
3-501.19; Priority Foundation; The pizza on the buffet bar is supposed to be held on time control. None of the pizzas on the buffet had any indicator of the time it was placed on the buffet. The pizzas cannot hold temperature and must be held under time control.
1.5
38.
6-501.111; Core; A lot of live flies seen throughout the kitchen area. Facility should be free of all pests. Take measures to control pests.
1.0
44.
4-901.11; Core; Pans stacked wet. Air dry before stacking.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/09/2022
Score: 95.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Container of cheese sticks on pizza prep cooler 53F and container of cheese on the back prep station 57F. Do not leave these items at room temperature for any extended periods of time unless in prep. Items removed.
0.0
23.
3-501.17; Priority Foundation; Many foods throughout in the walk in cooler and the pizza prep cooler did not have the required date label on them. All TCS foods that are held over 24 hours must have a date label on them that indicates the date of prep or date of expiration. These foods can only be held for 7 days and there must be a tracking system. Management able to label.
1.5
24.
3-501.19; Priority Foundation; The pizza on the buffet bar is supposed to be held on time control. None of the pizzas on the buffet had any indicator of the time it was placed on the buffet. Management showed me how they are supposed to be documenting the time on deli paper placed below each pizza on the buffet. The pizzas cannot hold temperature and must be held under time control.
1.5
39.
3-306.11; Priority; There is a whole section of sneeze guard/food shield that is missing from the foods on the buffet bar. This being missing is directly exposing the foods to the consumers nose/face. The food is not protected. Replace the glass by 3-18-22 OR do not place any foods in the section that are not prepackaged until it is repaired.
1.0
47.
4-501.11; Core; The internal portion of the doors to the pizza prep cooler are damaged, gaskets also damaged. Replace/Repair the damaged gaskets and doors.
0.0
49.
4-601.11(B) and (C); Core; Cleaning and organizing needed to remove food debris and unnecessary items from the kitchen. The posters on the inside of the top of pizza cooler need to be removed and cleaned. Clean behind the posters and remove the sticky part that has a black build up on it. Clean inside all coolers to remove food debris. Clean all shelving in the kitchen. Do not store employee items on food storage containers. The pizza oven has a build up of food debris that needs to be cleaned.
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/29/2021
Score: 97
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Make sure to have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a written plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
21.
3-501.16(A)(1) ; Priority; The chicken nuggets, pasta, and tator tots on the hot hold buffet were at 106-110F. All potentially hazardous foods should be at 135F or above. CDI foods discarded and buffet was off and so PIC turned It back on
1.5
23.
3-501.18; Priority; Chicken wings, boneless wings, and ranch missing date labels or date labels passed discard date. Make sure to date label all potentially foods and discard as needed. CDI foods discarded.
1.5
24.
3-501.19; Priority; Pizzas missing time stamps on buffet. PIC started time stamping pizzas again. Pizzas were put out at earliest 11am and so will be discarded at 3pm. CDI
Location: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/21/2019
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: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/15/2019
Score: 97
#
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: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/02/2019
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: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/07/2019
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: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/01/2018
Score: 96.5
#
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: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/17/2018
Score: 98
#
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: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/09/2018
Score: 98.5
#
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: 1441 S Pollock Street SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/14/2018
Score: 97
#
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!
