Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/13/2024
Score: 100
#
Comments
Points
55.
6-501.11; Core; reseal the splash guard on the vegetable washing sink to protect clean utensils from splash at the 3 compartment sink. Splash guard has come loose from the one side is still in place but needs to be resealed. Maintain facilities in food repair.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 07/12/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core; the vegetable prep sink is leaking water onto the floor. repair the sink to prevent water pooling under the sink. maintain all equipment in good repair. recaulk around the splash guard at the sink to seal the areas between the splash guard and the rim of the prep sink.
0.0
51.
5-202.13; Priority; Spray nozzle on the spring arm is hanging below the flood rim of the three compartment sink. repair/replace the spring to hold the spray nozzle above the flood rim. 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 of repair is required in 3 days from the date of this inspection.
1.0
General Comments
'Nonacid disinfectant washroom cleaner concentrate" may not be used on any food contact surface areas. it is recommended to remove all these spray bottles from areas where food is processed. Follow-Up: 07/17/2023
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/24/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Packages of cut watermelon and other cut melon that they cut onsite were in the customer display cooler in produce section holding 43F-45F. Unit must be able to hold foods at 41F or below. The air temperature in the back of this cooler is 33F, air temp at the front of cooler is 47F. The items containing cut melons that were processed in the store may need to be slid back to the chilled air can circulate around them and hold 41F or below.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/20/2019
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: 01/30/2019
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: 08/28/2018
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: 02/01/2012
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
11.
Recommend having sanitizer mixing station at 3-compartment sink in the produce dept to fill sanitizer bottles, and for mixing sanitizer in the 3-compartment sink.
0.0
43.
No soap was available at the handwashing sink at the time of inspection. Make sure all handsinks stay stocked at all times.
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: 07/28/2011
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
11.
Recommend having sanitizer mixing station at 3-compartment sink in the produce dept to fill sanitizer bottles, and for mixing sanitizer in the 3-compartment sink.
0.0
38.
Sanitizer test kits in the produce dept were wet. Have test kits replaced.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/08/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Produce being rinsed/washed at the 3-compartment utensil sink. Only utensils should be washed at this sink. NO produce should be placed in this sink.
1.5
11.
No sanitizer in spray bottles or bucket available. Quat sanitizer at 200-300 ppm should be available at all times. Use on all food contact surfaces and equipment.
1.5
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: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
No quat sanitizer available for use at the time of inspection. Make sure to have quat sanitizer available for use at all times of operation. Use test kits to ensure strength of 200-300 ppm. Use sanitizer on all food contact surfaces and equipment.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/11/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Sanitizer was mixed much too strong at the 3 compartment sink. Dilute solutions to 200-300 ppm max. Use test kits to check for proper strength. Sanitizer that is mixed too strong may be unsafe for use in food prep areas.
1.5
46.
Replace a few burned out or missing light tubes to improve lighting.
0.0
47.
Use approved storage to keep items at least 6-12 inches off the floor.
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: 07/21/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
18.
NOT APPLICABLE
0.0
24.
NOT APPLICABLE
0.0
46.
GENERAL COMMENT Must have 50 foot candles of light on all prep areas. Currently have 28-45 fc.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION At the time of inspection no sanitizer solution was available. Keep a solution of 200 ppm Quat ammonia available while in operation and use on on all work areas.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
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: 04/07/2006
Score: 97.5
#
Comments
Points
11.
THE PREPARATION SINK IN THE PREP ROOM CAN BE USED FOR NO OTHER PURPOSETHAN TO WASH AND PREPARE PRODUCE. DO NOT STORE, SIT OR RINSE ANY DIRTYCRATES/TRAYS HERE. DO NOT USE IT FOR WATERING PLANTS OR STORING PLANTS
Location: 50 NEUSE RIVER PARKWAY CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/09/2005
Score: 95.0
#
Comments
Points
11.
MUST HAVE A SANITIZING SOLUTION AVAILABLE WHILE OPERATING. SEPERATE CLEAN AND DIRTY TRAYS/BUCKETS. MAKE SURE ALL TRAYS ARE CLEANED AND SANITIZED BETWEEN USES.
