Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/30/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Meat loaf, roast in the warmer were not being held at 135*F. All hot hold foods must be held at 135*F or below. Food was pulled and placed in steamer to be reheated.
1.5
24.
3-501.19; Priority Foundation; Some items on the buffet bar were missing sticker for the time stamps. Make sure each item has its own sticker. When told of the problem manager printer stickers.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/20/2023
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Employee drinks was sitting on prep cooler and above clean dishes in the dish area. All personal drinks must be placed below food, food prep areas and food contact surfaces.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Items in the reach-in cooler at the pizza area and the salad bar walk-in cooler were not holding foods at 41*F. All cold hold foods must be held at 41*F or below.
1.5
38.
6-501.111; Core; Flies seen today in serving area, improve pest control.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 99
#
Comments
Points
8.
2-301.12; Core; The hand sinks now have levers that allow water to flow. These lever is the on / off switch, if a person handling raw meat touches the lever and the ready to eat employee washes their hands after there is a cross contamination. Also if the cold water is turned off and only hot water is on then an employee will only have hot water and will not wash their properly.
0.0
39.
3-305.11; Core; In the walk-in freezer boxes of food was stored on the floor. Manager had employee to pick the boxes of food up. Keep all boxes of food off the floor.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/30/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Greens and beans on buffet bar were not at 135*F, when told of the problem manager had employee reheat during inspection.
0.0
24.
3-501.19; Priority Foundation; Some meat items that are on time control did not have the time documentation recorded. Any food item that is on time control must have documentation out.
1.5
47.
4-501.11; Core; There were a few drops on top of boxes of food in the walk-in freezer. Ice had not started forming, move boxes of food and get the freezer unit repaired.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/20/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; Raw eggs stored above ready to eat foods in walkin cooler. Keep raw eggs below ready to eat foods. CDI PIC moved to proper shelf.
0.0
16.
4-501.114; Priority; Sanitizer buckets and sanitizer coming out of automatic mixer at 0ppm. Quat. sanitizer should be at 200ppm. PIC called someone to come look at automatic mixer. PIC hand mixing buckets until it is repaired. All buckets were remade to 200ppm.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Small reachin cooler holding at 50F. PIC stated she noticed the breaker was being flipped so the unit that was beside this cooler was unplugged and emptied and she was in the process of emptying when I arrived to start inspection. CDI all items in unit were discarded. PIC waiting to see if now that breaker is reset if unit comes back down to temperature. Unit will not be used until at 41F or below.
0.0
24.
3-501.19; Priority Foundation; Items on buffet bar missing time stamps. PIC stated were very busy today and just had not gotten to them yet. Must have time stamps for items being held on time control. CDI Employees made time labels.
1.5
47.
4-501.11; Core; Freezer unit leaking down onto boxes underneath were ice is building up on them. PIC stated had door open for inventory which could have caused it. Monitor to make sure it stops and move boxes away from were ice is coming down.
0.0
54.
5-501.110; Core; The compactor is not working and so while it is being repaired facility is having to put the boxes outside back door. Working on repairing compactor today.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/09/2022
Score: 97
#
Comments
Points
3.
2-102.11 (C) (2), (3) and (17); Priority Foundation; Still have the "big 5" reportable illnesses instead of the "big 6" on sign in kitchen area. Add 6th illness (Salmonella (nonthyphodial)). CDI
0.0
21.
3-501.16(A)(1) ; Priority; In hot hold cabinet bourbon chicken at 89F and chicken livers at 126F. All hot holding of potentially hazardous foods should be at 135F or above. CDI discarded
1.5
23.
3-501.18; Priority; In prep cooler by salad area multiple items with use by labels that had passed. In walkin cooler pans of cooked meats missing date labels. Date label all potentially hazardous foods and discard foods as needed. CDI Items passed use by date discarded. Dates added to items in walkin cooler
1.5
48.
4-302.14; Priority Foundation; In the meat room bucket of sanitizer was sink and surface sanitizer. Facility does not have test strips to check the concentration of it. Must have testing device for sanitizers to know they are at the correct concentration. CDI Switched to Quat. sanitizer and has test strips for that
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 97
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" reportable illnesses instead of the "big 5". 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 clean up of vomiting and diarrheal events. CDI education
0.0
15.
3-302.11; Priority; Chicken wings and tenders stored above fish in reach-in cooler. Raw meats should be stored by lowest final cook temp. on top and highest final cook temperature on bottom . CDI chicken moved to bottom shelf.
0.0
16.
4-501.114; Priority; When first tested dish machine was at 150F. PIC noticed hot water heater booster was not on. Once turned on sanitize cycle was at 162F. Make sure hot water booster heater is on when washing dishes to make sure they are being sanitized properly. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Collards on hot hold bar at 123F. Meatloaf in hot hold cabinet at 130. All hot holding of potentially hazardous foods should be at 135F or above. CDI reheating items.
0.0
23.
3-501.18; Priority; Multiple containers of foods in walk-in cooler had date labels that had use by dates that had passed. Follow date labels and discard as needed. CDI discarded
1.5
48.
4-302.13; Priority Foundation; With the adoption of the 2017 food code now in hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI education
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/11/2019
Score: 97.5
#
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!
Good Improvement this inspection! Recommend setting temp of walk-in cooler a little lower.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/23/2019
Score: 92
#
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! Follow-Up: 10/03/2019
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/20/2019
Score: 95
#
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: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/06/2019
Score: 96.5
#
Comments
Points
General Comments
41F or below hold temp is now in effect. Good Food Temps! Good Improvement this inspection with time documentation for items on buffet using time as a public health control.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/19/2018
Score: 95.5
#
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: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/19/2018
Score: 96
#
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: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/30/2018
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!
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/13/2018
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: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/14/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Make hot hold is at 135*F or higher.
0.0
18.
Some items that were on the TILT agreement was not documented with a dry erase marker. Make all food items that are on the TILT agreement must have their times written down.
1.5
36.
Repair the handle at the pizza cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/17/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
16.
Some items on the buffet bar and in warmers were not being held at 135*F, all hot hold foods must be held at 135*F or higher. Garlic pizza and cheese biscuit need to be placed on the TILT agreement.
2.0
40.
Clean all gaskets, and bottom of cooler.
1.0
45.
Clean walk-in freezer floor with the black mat so food debris is not building-up.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/01/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
Make sure employees wash hands properly when switching gloves or between activities.
0.0
16.
Fried chicken holding in the back kitchen on the cook line was 87 degrees F. All potentially hazardous hot foods must hold at 135 degrees F or above.
2.0
17.
Tuna/seafood/potatoe salad was out of temp at the buffet/salad bar. Temp of these items was 64-66 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Walk-in cooler developed a problem during the inspection. Air temperature read 49 degrees F. Items inside the cooler were still holding temperature. Technician was called and was on the way. Will follow-up on walk-in repair on Friday 6/3/11.
2.0
36.
Replace all torn cooler door gaskets; replace or re-surface worn or damaged cutting boards.
0.0
40.
Clean interiors of coolers/freezers. Clean all food debris out. Clean tops and sides of all equipment.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/01/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
Plate carts need cleaning and sanitizing. Do not place sanitized plates on a dirty surface or cart. Some knives were stored dirty on knife racks. Clean all food contact surfaces and equipment good removing all food soil and debris, then sanitize with approved sanitizer. 50-100 ppm chlorine or 200-300 ppm quat.
1.5
17.
Too many meats being prepared at one time in the meat room. When doing one task, do not leave meats out at room temp from a previous task. Some meats were up to 48 degrees F. Use task management, and work out of the cooler. Do not leave foods out. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
26.
Store all dry foods in sealed labled containers.
0.5
34.
Air dry all pans and utensils; Do not stack WET.
0.5
40.
Clean interiors of coolers better; clean food debris.
0.0
45.
Floor cleaning under and behind equipment; clean cooler/freezer floors.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 100 Towne Centre Place SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/23/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Raw shrimp was stored over produce and other ready to consume items in a small reach in cooler close to the salad bar. Make sure all raw foods are stored below cooked or ready to consume foods. Use proper food storage in coolers to minimize risk of cross-contamination of foods.
1.5
11.
A couple of sanitizer buckets were weak; all other buckets and spray bottles were good. All quat solutions should be 200-300 ppm. Change solutions regularly and use test kits to ensure proper strength. Also, at the dishwashing machine, stop usage every few hrs to clean food debris and sanitize drainboard.
0.0
18.
Time had expired on the pizza, however, pizza was still on the buffet and had not been discarded. When using time instead of temperature, items must be discarded promptly after the 2hrs has elapsed.
1.5
23.
Use proper methods for cooling. Do not stack hot foods thick and cover them tightly with plastic. Foods will not cool effectively this way. Use shallow pans/or stacking, loose lids or cover, ice baths, freezer, or a combination of these methods for cooling. Items must cool to 70 degrees F in 2hrs, and from 70 to 45 degrees in an additional 4hrs. Total cooling time cannot exceed 6hrs.
1.0
34.
Make sure all pans and utensils are air dried prior to stacking them. Do not stack items WET.
0.0
40.
Clean racks over the potatoe peeling station.
0.0
49.
Documentation of approved training - 2 point credit awarded.
