Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/13/2024
Score: 97
#
Comments
Points
6.
2-401.11; Core; Employees observed eating at a prep table in the middle of the kitchen with gloves on. Multiple employee drinks were sitting on prep surfaces in the the kitchen. Only eat in designated areas away from prep surfaces. Employee should drink from cups with lids and straw not screw cap type bottles in order to prevent contamination of hands. Gloves must be changed before returning to work if used while eating following proper handwashing. Except as specified in par. (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
10.
5-205.11; Priority Foundation; new ice machine waiting to be installed was blocking the handsink in the dish area of the kitchen. the only other employee handsink across the kitchen did not have paper towels. Maintain all handsinks so that they are easily accessible at all times. Ice machine moved to gain access to the handsink at inspection. Cdi
1.0
10.
6-301.12; Priority Foundation; The only employee handsink available in the kitchen did not have paper towels at the start of inspection. All employee handsinks must have soap and paper towels at all times. Paper towels placed at sink at inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw fish, calamari strips, chicken and sliced tomatoes in the prep top cooler were holding above 41F. The prep unit and reach in bottom portion of the unit had tripped the breaker on the power supply. Breaker was flipped back on and cooler began to cool back to 41F or below. Products in the reach in were discarded if they were in the unit longer than 4 hours. Items in the top portion of the unit ranged from 45-47f. Ice was added to the top of this unit to aid in cooling foods back to 41F. Service call was already placed to have this unit checked/repaired for power surges. The unit was at 43F at the end of the inspection. Closely monitor this unit and do not use for storing tcs foods until it is repaired. All cold held TCS foods must be held at 41f or below. CDI product discarded at inspection/moved to locations that are holding at 41F or below.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/20/2023
Score: 99
#
Comments
Points
16.
4-602.11; Core; soda gun nozzle at the bar has a build up of black debris in the nozzle. Clean according to the manufacturers instructions. Bar area recently added back to inspection criteria. Except when dry cleaning methods are used as specified under sec. 4 603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned:
(1) At any time when contamination may have occurred;
(2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles;
(3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold
0.0
39.
3-305.11; Core; boxes of food stored on the floor of the walk in freezer. Store all food items at least 6” above the floor to facilitate cleaning and to prevent contamination.
1.0
55.
6-501.12; Core; flour spilled on the floor under the storage racks in the dry storage areas. Clean up spills and food debris to prevent pest attraction and harborage areas.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/10/2023
Score: 99.5
#
Comments
Points
44.
4-901.11; Core; All dishes, pans, and utensils must be air dried following washing, rinsing, and sanitizing. Cross stack plastic and metal pans to allow for proper air drying. pans were stacked wet on the drying shelf.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/15/2023
Score: 97
#
Comments
Points
14.
3-203.12; Priority Foundation; Oyster tags are being retained but do not have the date for the last sold item recorded on the tags. Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Pf
(B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf
Most recent tag had date last sold added to tag which was received on 5/12/23 with a last sold date of 5/14/23. Education provided for future to write the last sold date on the tags when they are placed in the envelope with all the tags being retained. CDI
0.0
15.
3-302.11; Priority; Raw chicken was being stored over boxed of raw shrimp in the walk in. Store all raw meats in order of final cook temperature with raw chicken on the bottom and ready to eat foods at the top to prevent cross contamination. ) FOOD shall be protected from cross contamination by:
(1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display. CDI
1.5
39.
3-305.11; Core; Boxed and unboxed wrapped food items stored on the floor of the walk in freezer. Store all food items at least 6" above the floor to allow for cleaning and prevent contamination.
1.0
43.
3-304.12; Core; Knives stored in the crack between the prep top cooler and the one door freezer. Do not store any knives or utensils in between tables in the cracks as these areas are not cleaned and sanitized regularly. Store knives on a clean surface when in between uses.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/06/2023
Score: 98
#
Comments
Points
35.
3-501.13 ; Priority Foundation; raw chicken wings in bags were thawing in stagnant water at the prep sink. During thawing of foods, water must remain running and with sufficient velocity to remove loose particles in an overflow. Water at sink was turned on to run over the product at inspection. CDI
0.5
39.
3-307.11; Core; Industrial cement mixer located in the dry storage area with residue of spices in the barrel. PIC states the mixer is used to mix combinations of large amounts of spices used in the seafood boils. This mixer is not intended for use with food items and must be removed and not used to contact any food items including spices. Use only mixers that are intended and manufactured for use in restaurants that can be washed, rinsed, and sanitized. follow up to check this item in 3 days from the date of this inspection.
1.0
47.
4-205.10; Core; Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Cement mixer being used for mixing spices. Cement mixers are not manufactured for use for food. obtain equipment that is manufactured for use with food.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/15/2022
Score: 100
#
Comments
Points
General Comments
Monitor all oyster shipments and segregate and discard any oysters that have TX-1 on the tag designated as the harvest location. All tags in the facility at this inspection were from VA or MD. Mark the date the last oyster was sold from every shipment on the tag.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 98.5
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Raw oysters on the half shell were thawing in stagnant water at the prep sink. Have cool water, no greater than 70F, running over the product during thawing. water turned on over product at inspection. CDI Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf
0.5
43.
3-304.12; Core; Knife was stored between the prep table and the one door freezer in a crack between the equipment. store all in use utensils on a clean dry area between uses. do not store knives between equipment as this area is not cleaned and sanitized regularly.
0.5
44.
4-901.11; Core; Pans stacked wet on the shelf over the 3 compartment sink. Cross stack items to allow them to completely air dry before stacking.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/20/2022
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; Employee beverages on food prep surfaces by food in the process of being prepared. When consumed in the kitchen, all beverages must have a lid and straw. Keep them stored below and away from all food prep area, food storage areas and food contact items.
0.5
8.
2-301.14; Priority; Three kitchen employees with gloved hands left the kitchen, went outside through the back door, then came back in the back door and immediately went to the cook line and handled equipment (fry baskets, coolers, etc.). Employee handled raw shrimp with a gloved hand, then went and handled kitchen tongs and other cooking equipment. Education on glove changing and hand washing is needed. All food handlers must wash their hands upon entry to the kitchen and before handling anything, this includes removing old gloves and washing hands before placing on new gloves. When hands or a gloved hand has been used to handled a raw seafood or raw meat, gloves must be disposed of and hands washed before doing any other task. CDI with education
2.0
14.
3-203.12; Priority Foundation; Make sure to document on the tag the date that the last oyster from that box/batch has been sold. If removing from original package then there must be a tracking system to make sure batches are not comingled and that the source is always easily identified. Facility management is keeping the required shellfish tags from raw shellfish and reported that they do not comingle. The date that the oyster from this current open box is sold will be recorded on the shellstock tag.
0.0
38.
6-501.111; Core; Several flies seen in the kitchen area, food prep areas. Take measures to remove pest from the facility and prevent them from accessing the facility. Suggest a fly fan at the back door to assist in fly control during deliveries and trash removal. Many flies outside the back door, suggest fly control there as well to help prevent. Keep all foods and food contact items stored in a manner to keep them protected.
1.0
43.
3-304.12; Core; Scoop for rice was stored in standing water. Scoop should be stored in the a clean dry cup, in the food product its self, in water if maintained at 135F of higher or 41F or below.
Location: 877 TOWN CENTRE BLVD CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/07/2022
Score: 97
#
Comments
Points
14.
3-202.18; Priority Foundation; Facility has been in operation for 2 weeks total and serving a few oysters in the shell. The tag that was saved from the first box was the food distributers tag giving their information, not the information of the harvesters information. I showed the staff and management exactly which tag that is needed. This harvester tag must stay on the box of oysters until the last oyster is sold, it must then be removed and held for a minimum of 90 days.
0.0
25.
3-603.11; Priority Foundation; Oysters are served raw or undercooked. The menu specifically states in red "consuming raw or undercooked oysters can be hazardous...…". However, this comment is not located on the menu by the spot where oysters are ordered from. Place a * by the location where oysters are on the menu that matches to the statement.
0.0
37.
3-203.11; Core; In the prep coolers, there are many pans of mussels, clams, and other molluscan shellfish which has been removed from the original container. Molluscan shellfish must not be removed from the container in which they received in other than immediately before service. Store all shellfish in the original packaging until ordered and ready to prepare.
1.0
39.
3-305.11; Core; In the cooler and freezer, eggrolls and other foods were stored in grocery bags. Do not store foods in direct contact with grocery bags, use food grade plastic bags or container with a lid.
1.0
41.
3-304.14; Core; The chlorine strength in the wiping cloth storage sanitizer was weak. When using a chlorine based sanitizer to hold wiping cloths between uses, the chlorine concentration must be between 50ppm-100ppm.
0.5
47.
4-205.10; Core; The toaster oven states "For household use only" and the tall reach in Electrolux states "Electrolux Home Products". The manufacturer of these 2 pieces of equipment intended them to be used in a residential setting, not commercial. This equipment was brought in after permitting and is not intended to be used in this commercial setting. Replace with equipment that is intended for use in a commercial food service establishment. You can contact the manufacturer and get information in written form that states this make and model can be used in commercial settings, then the equipment will be reconsidered for use.
0.5
54.
5-501.114; Core; The outside dumpster is missing a drain plug. Contact leasing company and have them place a drainplug in it or secure one in place.
