Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/29/2024
Score: 100
#
Comments
Points
General Comments
Emergency eye wash is no longer plumbed to discharge to a floor drain and will empty directly onto the floor if used. All wastewater should be discharged through an air gap to a floor drain. Do not use the dish machine until it is plumbed correctly and has been tested to ensure sanitize cycle will sanitize all dishes and utensils.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/22/2023
Score: 99
#
Comments
Points
51.
5-202.13; Priority; nozzle on the spring loaded spray arm is handing below the flood rim of the sink vats at the three compartment sink. Repair spring to allow for an air gap between the nozzle and the flood rim of the sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). P verification to check repair in three days from the date of this inspection.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/15/2023
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; bulk deli meats that have been opened and portions sliced off must have date labels indicating the date the outer wrapping was opened and/or the discard date not to exceed 7 days from the date of opening. Multiple bulk deli meats did not have date labels. ensure the date labels are transferred as more portions of the deli meat is sliced off. date labels added at inspection. CDI Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
commercially processed food
• open and hold cold
1.5
38.
6-501.111; Core; Flies observed throughout the kitchen area. Sticky fly strips were being used to help control flies. Only place these sticky strips and other fly control devices where they are not over food prep, food storage, and clean utensils storage areas. Clean the deli slicers more frequently during the heavy fly season to help control flies and ensure that all fly fans at the front door are operational. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES
1.0
General Comments
Continue to work on handwashing with all employees and make sure all employees know when to wash hands. Employees must was hands after returning from break or the bathroom, even if hands were washed in the bathroom, before resuming working with food or clean food contact items. remove gloves and wash hands before donning new gloves when switching tasks. if employees contact ear buds or personal drink items they must remove gloves and wash hands prior to resuming working with food.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/24/2022
Score: 98
#
Comments
Points
10.
6-301.11; Priority Foundation; Hand sink had items stored in both hand sink. Can not have any storage in the hand sinks. Manager moved when told of the problem.
1.0
38.
6-501.111; Flies are seen today. Fly sticky strips are out may need to replace with new strips.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/10/2019
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: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/07/2019
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!
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/18/2019
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: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/16/2019
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!
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/30/2018
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: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/23/2018
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: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/05/2018
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: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/19/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
16.
Various pieces of fried chicken were 116 degrees F to less than 135 degrees F. All hot hold potentially hazardous food must hold at 135 degrees F or above.
2.0
28.
Numerous flies inside facility today. Take measures to control and eliminate all flies inside the facility.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/18/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Sanitizer water in the sanitizer bucket was visibly dirty; always change water when solution is weak or water is visibly soiled. Make sure quat santizer is 200-300 ppm. Change solutions frequently.
1.5
28.
Flies noted inside the deli today; this has improved over last inspection. Take measures to effectively control and eliminate flies inside the facility.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/06/2009
Score: 98.0
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT APPLICABLE
0.0
47.
REPEAT VIOLATION Use approved storage to keep items off the floor.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
Use loose fitting lids when cooling product in the walk-in. This helps to cool faster. Must cool to 70 f in 2 hrs and from 70 to 45 f in an additional 4 hrs.
1.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/13/2008
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT APPLICABLE
0.0
28.
flies present inside deli area; make sure to take measures to effectively control them.
1.0
31.
NOT APPLICABLE
0.0
35.
GENERAL COMMENT wrap up and protect all single service items.
0.0
40.
Clean inside coolers; general equipment cleaning.
0.5
43.
Supply all hand-wash stations with towels; make sure sink is not blocked.
1.0
44.
GENERAL COMMENT keep dumpster doors and lids closed.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION one sanitizer was weak or vacant of solution. Another was too strong; make sure all quat sanitizers are 200-300 ppm. clean and sanitize cutting boards and between boards at chicken prep area.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/18/2007
Score: 98.0
#
Comments
Points
16.
KEEP ALL SINGLE SERVICE ITEMS IN PLASTIC UNTIL READY FRO USE, TAKE OUTENOUGH FOR ONE DAY SUPPLY EACH DAY. DO NOT TEAR BAGS SO THEY CANNOT BERECOVERED OR TIED.
1.0
17.
CLEAN TRACKS ON COOLER DOORS, CLEAN SHELVING BELOW SLICERS.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/04/2007
Score: 96.0
#
Comments
Points
11.
EMPLOYEE WASHING DISHES DID NOT LET UTENSILS SANITIZE FOR TWO MINUTES.SHE SHOOK AND PLACED ON DRAINBOARD. MUST WASH, RINSE AND SANITIZE FOR TWO MINUTES THEN LET AIR DRY.
2.5
17.
GENERAL CLEANING OF SHELVING UNDER WORK COUNTERS AND BUCKET HOLDING CLEAN UTENSILS.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/07/2006
Score: 95.0
#
Comments
Points
11.
AT TIME OF INSPECTION BOTH SLICERS HAD DRIED FOOD PRODUCT ON THEM. SLICERS SHOULD BE CLEANED AND SANITIZED BETWEEN EACH BULK USE OR AT LEAST EVERY 2 HOURS WHEN IN CONTINOUS USE.
2.5
13.
THE CUTTING BOARDS ON THE BACK PREP TABLE NEED TO BE SANDED DOWN OR REPLACED. THEY ARE NO LONGER IN GOOD REPAIR AND ARE NOT CLEANABLE. OVEN MITTS HAVE HEAVY FOOD BUILD UP AND THEY ARE IN BAD REPAIR, REPLACE IMMEDIATELY.
1.5
17.
GENERAL CLEANING NEEDED THROUGH OUT THE FACILITY. CLEAN DISPLAY COOLERCOOLERS INSIDE AND SLIDERS, CLEAN SHELVING, STORAGE RACKS AND INSIDE DRAWERS.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/30/2006
Score: 96.0
#
Comments
Points
11.
SLICERS MUST BE CLEANED AND SANITIZED AT LEAST EVERY 2 HOURS WHEN IN CONTINUOUS USE. CLEAN THE FOOD CONTACT PANTS BETWEEN USES IF NOT BUSY.DOCUMENT THE TIMES.
2.5
13.
RESURFACE OR REPLACE THE CUTTING BOARDS ON BACK PREP TABLE BY FRYER. REPLACE BLACK TRAYS WITH CRACKED CORNERS.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/01/2005
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
17.
CLEAN SHELVING, UNDER COUNTER TOP EQUIPMENT, SLIDERS AND INSIDE DISPLAY CASES.
1.0
24.
SEVERAL FLIES SEEN IN PREP AREAS. TAKE STRONGER MEASURES TO PREVENT.
2.0
28.
CLEAN FLOORS IN WALK-IN FREEZER, WALLS IN COOLER.
0.5
3.
AT TIME OF INSPECTION: SALAMI WAS ON MEAT SLICER CHEESE WAS ON CHEESE SLICER COOKED CHICKEN WAS ON COUNTER ROASTED CHICKEN IN TURNED OFF OVEN. DON'T ATTEMPT SO MANY TASK AT 1 TIME, POSSIBLE FOR A CROSS CONTAMINATION AND TEMPERATURE ABUSE.
