Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/19/2023
Score: 100
#
Comments
Points
54.
5-501.113; Core; The outside dumpster has a broken lid and is missing a drain plug. Contact the dumpster company to provide the dumpster lid and a drainplug. Clean around the dumpster pad.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 07/25/2022
Score: 100
#
Comments
Points
47.
4-501.11; Core; The heat pad cover on the wrapping unit for deli meats/cheeses is torn, in bad repair and not cleanable. The cover should be replaced immediately to allow for a cleanable surface.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/28/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection CDI.
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible where employees can review as necessary. Education during inspection. CDI
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption. Good Food Temps!
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/12/2019
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: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/16/2019
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: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/12/2019
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: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/01/2018
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: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/01/2018
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: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/25/2018
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: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/04/2012
Score: 98.5
#
Comments
Points
11.
Sanitizer was too strong. All quat solutions should be 200-300 ppm. Sanitizer that is too strong may be unsafe for use in food areas. Always use test kits to check strength.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/03/2011
Score: 98.5
#
Comments
Points
11.
Sanitizer was mixed much too strong. Dilute all solutions to 200-300 ppm quat. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
17.
Whole roasted chicken was borderline on temperature at 44-46 degrees F. All cold hold potentially hazardous food must hold at 45 degrees F or below.
0.0
28.
Flies were much improved over last inspection; continue to control and eliminate all flies inside the facility.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/13/2011
Score: 96.5
#
Comments
Points
8.
Two units of salami/deli meat showing signs of spoilage, visible mold and discoloration of product. Both units were discarded. Check products for spoilage and rotate to prevent.
1.5
16.
Several corn dogs and chicken wings in the hot hold display unit not at the proper holding temperature of 135F or above. Items were removed and discarded.
2.0
17.
Rotissary Chicken in the front left side of cold hold unit slightly above 45F. Check unit to make air flow is correct, thermomstat is correct and monitor foods to make sure they can stay 45F or below.
0.0
25.
Calibrate the metal stem thermometer for accuracy.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/27/2011
Score: 98
#
Comments
Points
11.
Cheese slicer had food debris from previous days use on the front and back of blade. All equipment must be cleaned and sanitized throughout the day and at the end of the days operation. Do not leave equipment dirty over night.
1.5
44.
Dumpster outside missing a drainplug, lid open and trash on ground around it. Keep dumpster lids and doors closed, provide a plug for the bottom drain and clean area around it.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/04/2010
Score: 98
#
Comments
Points
16.
Two containers of fried chicken tenders and nuggets not at proper holding temperatures of 135F or above. All foods in the hot hold display case must maintain a minimum temperature of 135F, if the temperature is below this then the foods cannot be cooled and sold cold.
2.0
17.
Do not overstack foods in the cold hold unit in customer area. Arrange foods to allow adequate cold air circulation. (1 container >45F and it was discarded)
0.0
28.
Move bug light below or away from the table that could be used for food prep (by hot hold unit).
0.0
49.
No documentation of approved training - no credit awarded.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/10/2010
Score: 97
#
Comments
Points
3.
Deli employees going into customer area then returning to prep area, cleaning, touching face/person-all without washing hands. Handwashing technique, location and frequency should be #1 item on training agenda. Always wash hands upon entering the food prep-deli area, after cleaning/sanitizing and always before food handling.
2.0
8.
1 block of cheese with mold spot. Block was discarded. Check often for signs of spoilage and discard.
0.0
28.
Many flies seen in prep area on tables, equipment, sinks. Stronger measures need to be taken to remove and prevent. Protect all food and food prep areas/equipment.
1.0
45.
Clean floor under dishsink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/22/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
All chicken that was in the hot hold display case at the beginning of inspection was removed and set on a tray at room temperature (20-30min). The chicken was intended to sale as cold chicken at a later time. Once this food is removed from hot holding it must go into the cool down process, cannot leave out at room temperature for an extended period of time. All hot holding foods should be left hot holding until an employee is available to prepare it for the next process. Temperature was 109F-129F and disposed of as corrective action.
2.0
40.
Food debris from slicer cleaning is landing on shelf below. Clean shelf and avoid.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 09/22/2008
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
36.
Cutting boards need to be resurfaced or replaced. Replace broken gaskets on doors to coolers and freezers.
0.5
43.
Clean restrooms regularly.
1.0
44.
GENERAL COMMENT Close dumpster door.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
ice dripping and forming on boxes in freezer. Pans were placed on food boxes to catch drip until is repaired. If any foods have ice build up, they must be discarded. Correct by 09/29/08!
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/07/2007
Score: 96.5
#
Comments
Points
11.
SANITIZER STRENGTH IN THE SPRAY BOTTLE BUCKET AND THE DISHWASH SINK (SANITIZER VAT) WAS WEAK OR VACANT. AFTER FILLING THE SANITIZER CONTAINERS, CHECK W/ THE TEST STRIPS TO MAKE SURE IT IS THE PROPER STRENGTH. (200 PPM - 300 PPM CHLORINE)
2.5
17.
CLEAN THE SHELVING UNDER ALL WORK/PREP TABLES. CLEAN THE SLIDERS ON THE DISPLAY CASE. DISCARD UNUSED ITEMS TO MAKE CLEANING EASIER.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/02/2005
Score: 94.0
#
Comments
Points
17.
REPAIR BROKEN CABINET DOORS AND CLEAN THEM.
1.0
2.
CHICKEN NUGGETS 119 F, CHICKEN TENDERS 126 F, POTATOE WEDGES 119 F. TURKEY SANDWICH 59 F, FRIED CHICKEN 59 F, POTATOE SALAD 56 F. KEEP ALLPOTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F WHEN KEPT HOT OR USE 2 HR TIME METHOD. KEEP ALL COLD FOODS AT OR BELOW 45 F. REPAIR REFRIGERATOR ISLAND
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/02/2004
Score: 90.5
#
Comments
Points
17.
CLEAN SLIDERS ON HOT HOLD CASE AND COOLERS, RACKS, KNIFE HOLDERS AND GASKETS ON COOLERS.
1.0
2.
POPCORN CHICKEN 110-120 F ALL HOT FOODS MUST BE KEPT 140 F OR ABOVE ATALL TIMES OR MUST BE ON APPROVED 2 HR HOLD METHOD.
2.5
28.
CLEAN FLOORS UNDER & BEHIND EQUIPMENT & RACKS
0.5
3.
DO NOT DO ANY FOOD PREP WORK AT 3-COMP SINK WHEN IT IS SET UP FOR DISHWASHING. ALL PREP WORK MUST TAKE PLACE AT PREP SINK SO THERE IS NO CROSS CONTAMINATION RISK.
2.5
32.
KEEP ALL STORAGE OFF FLOOR.
0.5
9.
WASH HANDS AT HANDSINK AND NOT AT PREP SINKS. DO NOT LAY EMPLOYEE ITEMS ON PREP AREAS.
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/10/2003
Score: 91.5
#
Comments
Points
2.
CHICKEN AT 110 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F (OR < 45 F) OR USE TIME IN PLACE OF TEMP HOLD < 2 HRS.
2.5
31.
STORE ALL CHEMICALS SEPARATELY AND/OR BELOW FOOD/FOOD RELATED ITEMS (2 X REPEAT); (I E COMET ON PREP SINK, GLASS CLEANER, LUBRICANT & DISH WASHING POWDER)
5.0
32.
NO STORAGE ALLOWED ON FLOOR; (DO NOT STORE FRYING OIL ON FLOOR IN CAN WASH ROOM)
Location: 851 W MARKET STREET SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 07/31/2001
Score: 97.0
#
Comments
Points
2.
CHECK FOOD TEMPS REGULARLY RIGHT TEMP KNOB NOT ON DOORS NOT CLOSED MEAT BALLS 125 F, SPINACH 135 F, STEAK & GRAVY 128 F. ALL HOT TEMP NEED TO BE 140 F AND ABOVE.
2.5
32.
STORAGE AREA HAS OBSTACLES TO CLEANING MISC. ITEMS.
