Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/04/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; The dish machine in the back kitchen area was not delivering a measurable concentration of chlorine sanitizer during the sanitize cycle. Have the machine repaired to deliver 50-100ppm of chlorine during the sanitize cycle. Large bucket of chlorine sanitizer hooked to machine appears to have lost concentration over time. Monitor the dish machine daily and add chlorine to the large bucket if the machine is not testing at 50-100ppm or use smaller chlorine buckets that will be used quickly enough that concentration will not evaporate out before entire product is utilized. Three compartment sink set up for dish washing at inspection. Repair company was contacted during inspection and is scheduled to come out to assess machine in the the next few days. Verification to check machine in 3 days from the date of this inspection.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/03/2024
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM
1.0
16.
4-501.114; Priority;. The dish machine in the back kitchen area was not delivering a measurable concentration of chlorine sanitizer during the sanitize cycle. Have the machine repaired to deliver 50-100ppm of chlorine during the sanitize cycle. Large bucket of chlorine sanitizer hooked to machine appears to have lost concentration over time. Monitor the dish machine daily and add chlorine to the large bucket if the machine is not testing at 50-100ppm or use smaller chlorine buckets that will be used quickly enough that concentration will not evaporate out before entire product is utilized. Three compartment sink set up for dish washing at inspection. CDI education provided and chlorine added to the sanitizer bucket at inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; pizza sauces that are prepared must be held under temperature control or alternative time control policy. Pizza sauce is a heat treated plant food and is TCS requiring time or temperature control. Time control is being used on pizza by the slice already therefor adding pizza sauce to the time control policy is recommended if the practice of leaving the sauce out at room temperature is continually an issued. To go sauce must also be on a time control policy if held out of temp control. Pizza sauce was at 44F at inspection was placed on time control utilizing the existing time control policy. A new time control policy was prepared at this inspection. CDI All other temperatures were in required parameters.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 94
#
Comments
Points
9.
3-301.11; Priority; wait staff observed taking bread out of the pizza oven by handling with bare hands and placing into basket. Only food employee who have been trained in proper food handling should handle foods and no food handlers may use bare hands to handle ready to eat foods. use gloves or tongs to handle ready to eat foods. CDI education.
2.0
16.
4-501.114; Priority; The dish machine in the back kitchen area was not delivering a measurable concentration of chlorine sanitizer during the sanitize cycle. Have the machine repaired to deliver 50-100ppm of chlorine during the sanitize cycle. alternate dish washing utilizing the three compartment sink is required until the machine is repaired. Three compartment sink set up for dish washing at inspection. CDI
1.5
24.
3-501.19; Priority; Pizza by the slice times were not being recorded on the white board at the pizza station as laid out in the time control plan. mark times for all pizza slices that are held out of temperature control. discard at the end of the hold period not to exceed 4 hours. pizza was prepared at 1130 am and time stamp was added at inspection. CDI
1.5
51.
5-202.13; Priority; spray nozzle of the spray arm at the prerinse side of the dish run is hanging below the flood rim of the sink. Repair the spring to allow the spray nozzle to have an air gap. verification to check repair in 3 days from the date of this inspection. 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
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/12/2023
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; at start of inspection the front employee handsink did not have paper towels. replaced at inspection. All handsinks must have papertowels. CDI
1.0
38.
6-501.111; Core; A few flies were observed in the kitchen. Increase pest control practices to eliminate flies. 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
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/25/2023
Score: 94.5
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; clean plates were sitting under the roof leak and had pooling rain water on the plates. Clean dishes must be stored to protect them from leaks and dripping water. Plates were taken to the dish are to clean and sanitize.
1.5
39.
3-305.11; Core; The roof is leaking on the prep top cooler, clean plates and single use articles over the prep top cooler. The prep top cooler was pulled away from the wall to keep out from under the dripping rain water. Dishes and single use articles that were exposed to rain water were sent to be washed or discarded at inspection. Dishes, single use articles, and foods must be stored in dry areas where they are not exposed to dripping water. Intent issued for roof leak.
2.0
45.
4-903.12; Core; single service and single use articles must be stored where they are not exposed to leaking water. The roof is leaking into a cup that is sitting with single use articles on the shelf. These items were moved at inspection. items that were exposed to rain water were discarded at inspection.
1.0
55.
6-501.11; Core;PHYSICAL FACILITIES shall be maintained in good repair. Dripping water from the ceiling over the large prep top cooler. Many of the drop ceiling tiles appear to be water logged or have water damage. Have the ceiling and HVAC system checked for leaks and make any necessary repairs. Do not store any food items under leaks as this may contaminate food supplies. intent to suspend issued. roof must be repaired from any leaks within 30 days of this inspection.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/01/2022
Score: 94
#
Comments
Points
6.
2-401.11; Core;employee beverage in screw type water bottle sitting on the small reach in with exposed food. Employees should drink from cups with lids and straws to prevent contaminating hands when drinking and all employee drinks must be stored below and away from food and single service/use articles.
0.0
19.
3-403.11; Priority; Lasagna slices are being stored over the hot plate warmer in order to reheat the product. meatballs in sauce were placed in the steam unit to reheat. large pot of marinara sauce was sitting on the stove to reheat but the stove top was not turned on leaving the sauce at 71 for extended periods of time. Reheat tcs foods so they reach an internal temperature of 165f within 2 hours. Use only equipment that is manufactured for reheating of foods. Do not leave tcs foods out at room temperature. reheat sauces/meatballs lasagna on the stove top or in the oven before placing in hot holding equipment. CDI
1.5
21.
3-501.16(A)(1) ; Priority;Meatballs in the steam unit were at 116f. It was determined that these were not reheated properly before being placed in the hot hold unit. All tcs foods must be held at 135f or above. Meatballs take to stove top to reheat to 165F. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; The large prep unit is holding TCS foods at 59-60F. The bottom reach in portion had an ambient air temp of 59F. The salad prep unit is holding foods at 43-45f. Have all coolers serviced and repaired to ensure that all TCS foods are held at 41F or below. All TCS foods in the large prep unit were discarded to trash at inspection. All items that had been in the unit less than 4 hours were moved to other coolers that were holding at 41f or below. CDI
1.5
39.
3-305.11; Core; The roof is leaking into a cup that is being used to catch the water directly over the open top prep cooler containing foods. The prep top unit is not functioning properly and the foods inside were discarded at inspection. Do not place food items back into this unit until the roof leak is fixed. All foods must be stored in dry areas where they are not exposed to dripping water.
1.0
45.
4-903.12; Core; single service and single use articles must be stored where they are not exposed to leaking water. The roof is leaking into a cup that is sitting with single use articles on the shelf. These items were moved at inspection.
0.5
47.
4-501.11; Core;Several gaskets on cooler doors are in bad repair. Replace the damaged door and gaskets. The walk in freezer has icicles from the ceiling ventilation grate. Make sure the source of the water/ice is repaired and remove/clean the ice to monitor the repair. All equipment must be maintained in food repair.
1.0
55.
6-501.11; Core;PHYSICAL FACILITIES shall be maintained in good repair. Dripping water from the ceiling over the large prep top cooler. Many of the drop ceiling tiles appear to be water logged or have water damage. Have the ceiling and HVAC system checked for leaks and make any necessary repairs. Do not store any food items under leaks as this may contaminate food supplies.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/01/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority;Pizza sauce at the pizza prep cooler was sitting on the cutting board not under time or temperature control. Pizza sauce is a heat treated vegetable that must be kept under time or temperature control. Sauce must be kept in the cooler or place a time stamp on it just like your procedures for the time controlled pizza. Sauce removed. All TCS foods must be held at 41f or below CDI
1.5
38.
6-501.111; Core;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.flies observed throughout the kitchen. evaluate pest control practices to eliminate flies.
1.0
47.
4-501.11; Core; Several gaskets on cooler doors are in bad repair. Replace the damaged door and gaskets. The walk in freezer has icicles from the ceiling ventilation grate. Make sure the source of the water/ice is repaired and remove/clean the ice to monitor the repair. All equipment must be maintained in food repair.
0.5
55.
6-501.11; Core;PHYSICAL FACILITIES shall be maintained in good repair. Dripping water from the ceiling over the three compartment sink. Many of the drop ceiling tiles appear to be water logged or have water damage. Have the ceiling and HVAC system checked for leaks and make any necessary repairs. Do not store any food items under leaks as this may contaminate food supplies.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/05/2022
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority Foundation; In the open top prep cooler, raw beef was placed above pasta noodles. In the tall double door reach in cooler, raw shell eggs were placed above cooked foods and vegetables. In all coolers, store raw meat and raw eggs below ready to eat foods. A few food containers were stored uncovered in the coolers. Keep foods covered in the coolers for protection during storage.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Pizza sauce at the pizza prep cooler was sitting on the cutting board not under time or temperature control. Pizza sauce is a heat treated vegetable that must be kept under time or temperature control. Sauce must be kept in the cooler or place a time stamp on it just like your procedures for the time controlled pizza. Sauce removed.
0.0
33.
3-501.15; Priority Foundation; Alfredo sauce sitting by stove at room temperature. Kitchen employee stated it was just cooked, not going to be used right now and was going to put in the cooler. Since this is a cooling process, there must be a method used to cool the food. Leaving at room temperature to cool is not an approved method. Use ice bath or small portions in the freezer. Monitor foods in the cooling process to make sure it meets the required cooling temperatures in the required time.
0.5
47.
4-501.11; Core;The inside of the door to the pizza prep unit is missing the cover and is just exposed foam material. This material is in bad repair and is not a cleanable material. Several gaskets on cooler doors are in bad repair. Replace the damaged door and gaskets. The walk in freezer has icicles from the ceiling ventilation grate. Make sure the source of the water/ice is repaired and remove/clean the ice to monitor the repair.
0.5
General Comments
Avoid repeat violations as full credit can be taken for repeat violations on the next inspection.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/26/2022
Score: 96.5
#
Comments
Points
10.
6-301.12; Priority Foundation; 6-301.11; Once hand sink did not have paper towels and one did not have hand soap. All hand sinks must be properly stocked with hand soap and paper towels for adequate handwashing procedures. Items were restocked by employee.
1.0
15.
3-302.11; Priority; In the tall double door reach in cooler, raw shell eggs were stored above cheese and lettuce. Raw eggs and raw meat must be stored below the ready to eat foods. Foods were rearranged so that they were placed on the bottom of the cooler.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Garlic in oil mixture sitting in a container by the pizza make line at room temperature. When garlic (other then powder) is mixed in oil, it must be held under temperature control or time control. Mixture was disposed of.
0.0
47.
4-501.11; Core; The inside of the door to the pizza prep unit is missing the cover and is just exposed foam material. This material is in bad repair and is not a cleanable material. Several gaskets on cooler doors are in bad repair. Replace the damaged door and gaskets. The walk in freezer has icicles from the ceiling ventilation grate. Make sure the source of the water/ice is repaired and remove/clean the ice to monitor the repair.
0.5
55.
6-501.12; Core; The ceiling tiles around HVAC grates have a large amount of dust/debris build up on them, the wall above the coolers has a large amount of dust build up on it. Clean the ceiling and walls in the kitchen.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/25/2021
Score: 97
#
Comments
Points
5.
2-501.11; Facility must have a written vomit and diarrhea clean up plan. Information given to manager on where to locate a plan.
0.0
15.
3-302.11; Priority; In the glass door reach in cooler, raw shell eggs and raw beef was stored above cooked pastas. In all coolers, store raw meat and raw eggs below foods that are ready to eat. Both the meat and the eggs were moved to the bottom shelf.
1.5
36.
4-302.12; Priority Foundation; Facility does not have a working thermometer to check internal food temperatures with. Provide a metal stem thermometer that is digital or that reads 0F-220F. Will return on Wednesday, November 3rd to verify that the facility has an approved working thermometer.
0.5
47.
4-501.11; Core; The inside of the door to the pizza prep unit is missing the cover and is just exposed foam material. This material is in bad repair and is not a cleanable material. Several gaskets on cooler doors are in bad repair. Replace the damaged door and gaskets.
0.5
55.
6-501.12; Core; The ceiling tiles around HVAC grates have a large amount of dust/debris build up on them, the wall above the coolers has a large amount of dust build up on it. Clean the ceiling and walls in the kitchen.
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/13/2019
Score: 96
#
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! Give 2 weeks to repair the restroom hand-sinks. Follow-Up: 11/27/2019
Location: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/09/2019
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: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/03/2019
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: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/05/2019
Score: 93.5
#
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: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/28/2018
Score: 97.5
#
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: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/28/2018
Score: 92.5
#
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: 12989 US 70 Bus Hwy W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/20/2018
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!
