Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/09/2024
Score: 93
#
Comments
Points
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty to ensure the restaurant is run in a manner that protects the public health. During inspection, there was not a certified food safety manager on duty.
0.0
8.
2-301.14; Priority; Hands are not being washed frequently enough. Hands must be washed before putting on gloves, after changeing tasks, after going outside, after handling cleaning equipent/supplies, etc. Frequent, proper handwashing must occur regularly throughout the day. When to wash hands education was talked about with on duty manager. CDI
2.0
22.
3-501.16 (A)(2) and (B); Priority; Various foods in 4 door cooler were above 41 deg F. Ambient air temp of cooler was 4 deg higher than food temps, so it appears the cooler is now malfunctioning. There is no air temp thermometer in unit, I put my thermometer inside unit to get air temperature. All cold foods must maintain 41 deg F at all times. The foods that were a little above 41 deg F were placed in other coolers so they could quickly cool back down. CDI Monitor food temps regularly. Do not use 4 door cooler for hazardous foods until repaired and approved by this department.
1.5
24.
3-501.19; Priority; Pizza by the slice is on 4 hour hold time. The discard times are preset and are at 3pm, 7pm and close. When my inspection started, it was prior to 3pm and two whole pizzas were made at 230pm according to staff. These pizzas should have been discarded at 3pm. If wanting to use actual times instead of 3pm, 7pm and close, individual pizzas must be labeled with correct times. Follow existing proceedure or create new proceedure to follow. CDI education.
1.5
36.
4-203.12; Priority Foundation; Air temp thermomter in 4 door cooler could not be found. Make sure all coolers have accurate/workin air temp thermometers so that air temp can be routeinly monitored. All coolers must be able to keep foods 41 Deg F or lower at all times. VR Fix by 5/19/24.
0.5
55.
6-501.12; Core; Detail clean floors throughout kitchen, around and under equipment. Detail clean on a regualr basis to prevent food and debris accumulation.
0.5
56.
6-303.11; Core; Kitchen is still too dark, must have 50 ft candles of light in kitchen, 20ft candles in dish area. Back room storage area is also too dark and needs more light for cleaning.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/28/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty to ensure the restaurant is run in a manner that protects the public health. During inspection, there was not a certified food safety manager on duty.
1.0
16.
4-501.114; Priority; Bucket of sanitizer was showing weak accoridng to test strips. Always keep sanitizer mixed to proper concentrations. 50-200ppm for chlorine and 150-400 for quaternary ammonium sanitizer. Sanitizer was remixed and is now at proper concentrations. CDI
1.5
24.
3-501.19; Priority Foundation; Pizza is being held on time at room temperature for a maximum of 4 hours. Once a new pizza is put out, a new time must be put up so pizza time can be kept up with and so that pizza is accurately being monitored and sold or discarded within 4 hours from time pizza is removed from oven. CDI New time placed at pizza.
1.5
33.
3-501.15; Priority Foundation; Several racks of cooked sausage were cooling on speed racks at room temperature. Once sausage is cooked, it can be placed on speed racks at room temperature and stay there until the food reaches 135 degrees. Once it cools to 135 degrees, it must be placed in mechanical refrigeration or on ice bath so it can cool properly. Foods must cool from 135 Degrees to 70 degress in 2 hours and then from 70 degrees to 41 in the next 4 hours. These cooling parameters cannot be met if foods are left out at room temperature. CDI Foods placed in freezer.
0.5
56.
6-303.11; Core; Kitchen is still too dark, must have 50 ft candles of light in kitchen, 20ft candles in dish area. Back room storage area is also too dark and needs more light for cleaning.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/07/2023
Score: 88
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Multiple Priority violations observed during inspection. Person in charge must have active managerial control over all operations and be monitoring and correcting violations that have a high risk of making some one ill. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty to ensure the restaurant is run in a manner that protects the public health. During inspection, there was not a certified food safety manager on duty.
1.0
6.
2-401.11; Core; Several employee drinks were observed being stored on shelves/racks above food, food prep areas and food contact areas. All employee drinks must be stored in a location so that they do not possibly contaminate food, food contact surfaces or food prep areas. Employee drinks must also have lids and straws. CDI Drinks moved.
1.0
8.
2-301.14; Priority; During inspection, hands were not being washed at the proper times. Hands must be washed frequently at proper times so that foods are not possibly contaminated. Hands must be washed prior to putting on gloves, prior to handling food containers, after handling trash, after handling dirty dishes. Proper handwashing is critical to maintaining safe food. CDI Education
2.0
22.
3-501.16 (A)(2) and (B); Priority; All foods in 4 door prep cooler were at 58-60 degrees F. All cold hazardous foods must be kept at a maximum temperature of 41 degrees F at all times. All hazardous foods were discarded into trash can. 4 door cooler is not dropping below 58 degrees F. DO NOT use for hazardous foods until it is repaired and approved. Call 919-921-0109 when fixed. Pizza prep top cooler foods in top were above 41F, the top was open and kitchen temperature was 100-110 degrees. Keep lids closed, fix a/c in restaurant so coolers can work better. CDI Foods were discarded.
3.0
23.
3-501.17; Priority Foundation; Various foods in coolers were either not date marked or the date on the container was old and not accurate. Foods were relabeled with proper dates. Always remove old date tags when food containers are washed. CDI
1.5
38.
6-501.111; Core; Lots of flies present in facility. A/C is not working and both front and rear doors were open allowing flies into facility. Install screen doors if natural air flow is needed in facility.
1.0
49.
4-602.13; Core; A thorough deep, detail cleaning is needed throughout facility. Gaskets, doors, tops of shelves, racks, fryer, oven hood, coolers etc. This needs to occur on a frequent basis.
0.5
52.
5-402.13; Priority; 3 compartment sink is leaking water out of the right basin. Wastewater is being caught in pan on the floor. Repair sink so it does not drip and leak. Complete by 09/17/23.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/16/2023
Score: 90
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Multiple Priority violations observed during inspection. Person in charge must have active managerial control over all operations and be monitoring and correcting violations that have a high risk of making some one ill. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty to ensure the restaurant is run in a manner that protects the public health. During inspection, there was not a certified food safety manager on duty.
1.0
6.
2-401.11; Core; Several employee drinks were observed being stored on shelves/racks above food, food prep areas and food contact areas. All employee drinks must be stored in a location so that they do not possibly contaminate food, food contact surfaces or food prep areas. Employee drinks must also have lids and straws. CDI Drinks moved.
0.5
8.
2-301.14; Priority; Employees observed coming into kitchen from outside and not washing hands prior to touching food/food contact surfaces/gloves. Multiple handwashing violations were observed today. Hands must always be washed prior to putting on gloves, prior to beginning work, after handling dirty dishes, after coming in from outside and after handling raw meats. CDI Educations
2.0
8.
2-301.12; Priority; All employees were not washing hands properly. All were rinsing hands, using no soap and only lightly scrubbing. Use the following method when handwashing. Proper handwashing is critical to maintaining safe food. CDI Education.
(A) Except as specified in par. (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under sec. 5-202.12 and Subpart 6 301. P
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; P
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P
0.0
8.
2-301.15; Priority Foundation; All employees were rinsing hands in food prep sink. This is not allowed. All handwashing must occur at the handwash lavatory only. CDI Education
0.0
8.
2-301.12; Priority; After handwashing, employee did not completely dry hands. Make sure hands are completely dry after proper handwashing. Dipping hand into flour to assist in drying is not allowed.
0.0
22.
3-501.16 (A)(2) and (B); Priority; At beginning of inspection, pizza prep top cooler was turned off. All foods in this cooler were at 60-64 degrees F. All foods in 4 door prep cooler were at 58-60 degrees F. All cold hazardous foods must be kept at a maximum temperature of 41 degrees F at all times. All hazardous foods were discarded into trash can. Prep top cooler was turned on, and temp at end of inspection is at 44 degrees F. 4 door cooler is not dropping below 52 degrees F. DO NOT these coolers for hazardous foods until it is repaired and approved. Call 919-921-0109 when fixed.
3.0
24.
3-501.19; Priority Foundation; Written procedures must be kept for pizza/calzone that are kept out at room temperature. The time must be accurately documented as to the actual process. Nothing was being marked and existing procedure was not being followed. Correct by 05/26/23.
0.0
39.
3-305.11; Core; Keep all food storage off the floor in back room. Repair freezer in back room so it does not form ice and drip. Make sure all containers in freezer have lids or foods are wrapped so that ice/water does not possibly contaminate foods.
1.0
44.
4-903.11(A), (B) and (D); Core; Spatulas, knives were stored in between the 3 compartment sink and the wall. Do not store clean spatulas/knives/etc in between 3 compartment sink and wall. This area cannot be cleaned and sanitized. Clean dishes can only be stored in clean areas.
0.5
49.
4-602.13; Core; A thorough deep, detail cleaning is needed throughout facility. Gaskets, doors, tops of shelves, racks, fryer, oven hood, coolers etc. This needs to occur on a frequent basis.
0.5
56.
6-303.11; Core; Continue replacing lights in kitchen. Must have 50ft candles of light in food prep areas. Back dry storage area and the 2 door cooler in this area have very little to no lighting. provide enough lighting to effectively clean this area and provide at least 20 foot candles of lighting in the 2 door cooler.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/30/2023
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
6.
2-401.11; Core; Piece of cheese pizza with a bit mark at the end was left on the counter top with whole pizza that is being held on time control. employees must eat only in designated areas and all employee food and drinks must be stored below and away from prep surfaces and food storage areas.
0.5
39.
3-305.11; Core; bags of flour stored on the floor in the back dry storage areas. Store all food items and single use articles at least 6" above the floor to prevent contamination and facilitate cleaning.
0.0
44.
4-901.11; Core; plastic food pans stacked wet on the drying rack. Cross stack food pans to allow for proper air drying. all pans, utensils, and dishes must be properly air dried after washing, rinsing, and sanitizing.
0.5
55.
6-501.11; Core; Seal the area between the splash guard and rim of the prep sink. maintain premises in good repair. A few floor tiles are broken or cracked. replace broken floor tiles to eliminate areas that cannot be cleaned or that will pool water.
0.0
56.
6-303.11; Core; Continue replacing lights in kitchen. Must have 50ft candles of light in food prep areas. Back dry storage area and the 2 door cooler in this area have very little to no lighting. provide enough lighting to effectively clean this area and provide at least 20 foot candles of lighting in the 2 door cooler.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 95.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility does not have a manager that is certified in food safety and a priority violation was noted during the inspection. Ensure that all items that are priority items stay in compliance. CDI all priority items
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty during the inspection that was a food safety certified manager.
1.0
8.
2-301.14; Priority; Employee was outside facility once I started inspection, came in eating persona(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P l food. Employee sat food down in dining room but then came back into the kitchen to begin food prep without washing hands first. Employee was reminded to handwash prior to engaging in food prep. Hands must be washed frequently.
2.0
56.
6-303.11; Core; Continue replacing lights in kitchen. Must have 50ft candles of light in food prep ares.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/14/2022
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility does not have a manager that is certified in food safety and a priority violation was noted during the inspection. Ensure that all items that are priority items stay in compliance. CDI all priority items.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty during the inspection that was a food safety certified manager.
1.0
6.
2-401.11; Core; Employee drinks were stored on tables and on shelf over food prep areas. All employee drinks must be stored in a location so that food, utensils or food contact surfaces are not possibly contaminated. CDI Drinks moved.
0.5
22.
3-501.16 (A)(2) and (B); Priority; The 2 door cooler in the back room is not holding foods at 41F or below. This cooler is mostly used for breads, pizza dough and for whole vegetables. One container of cheese was stored in this cooler. Cheese was moved to front cooler where air temp is below 41F. If the cooler in back room cannot hold foods at 41F or lower, it can only be used for breads and whole vegetables. CDI.
1.5
51.
5-205.15; Core; The wastewater drainpipe below the dish sink on the far right side is leaking water onto the floor. Repair this damaged pipe so wastewater is properly disposed of in the drain and not drained onto the floor.
1.0
56.
6-303.11; Core; Must have 50ft candles of light in kitchen. Currently has lots of blown and missing bulbs. Replace/repair.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/06/2022
Score: 92
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility does not have a manager that is certified in food safety and a priority violation was noted during the inspection. Ensure that all items that are priority items, as well as all other items, stay in compliance.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty during the inspection that was a food safety certified manager that had a valid certificate.
1.0
15.
3-302.11; Priority; In the back tall reach in cooler, a box of raw shell eggs was placed directly above pizza dough. Arrange all coolers so raw meat, raw seafood and raw eggs is stored below the foods that are ready to eat. Items were rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The salad prep cooler was holding foods (sliced tomatoes, cheese, lettuce, pepperoni, dressings, garlic in oil, ricotta cheese, feta cheese) in a temperature range of 56F-63F. The pizza prep cooler was holding foods (pepperoni, sauce, cheese, hamburger, bacon, sausage) 47F-50F. The tall reach in cooler by the front area was holding foods (ricotta cheese, whipping cream, sliced deli meat-turkey and ham, pasta, large container of gyro meat, large container of lettuce, blocks of cheese) 48F-52F. All foods in cold holding must be held at 41F or below. The units were noticeably showing a potential malfunction with ice building up in the back of units. All foods in all of the 3 units were disposed of in the trashcan during the inspection. A unit from the owners neighboring restaurant was brought to the facility and is holding 39F. A pizza cooler is in the process of being brought to the facility from restaurant supply place. Monitor all units for proper operation, use the food temperature thermometer to check the temperature of foods in all units. I will return to monitor the replacement units. Facility self closed during the equipment replacements.
1.5
23.
3-501.18; Priority; Once container of cooked pasta in the cooler dated for 5/27. This means the pasta is on day 11. Foods can only be held for a maximum of 7 days with the date of prep as day 1. Item was discarded.
0.0
35.
3-501.13 ; Priority Foundation; Bags of frozen chicken wings and pieces thawing by sitting at room temperature on table. Thawing at room temperature is not an approved method. Thaw in the cooler, in the prep sink under cold running water, in the microwave if going to immediately cook or as part of the cooking process. Items moved to the cooler.
0.5
36.
4-302.12; Priority Foundation; Facility did not have a thermometer to check the food temperatures with. Always have available a food temperature measuring device. Provide a thermometer that has a probe for checking food temperatures for a verification visit on the 13th of June, 2022.
0.5
39.
3-305.11; Core; Bag of onions was stored directly on the floor in the back of the facility. Many bags of opened dry foods folded over or tied to store. Provide adequate shelving to keep all items stored at a minimum of 6 inches above the floor. Once a bag of dry food is opened, store in a covered container or zip closure bag. Label the container with the contents if removed from original packaging.
0.0
44.
4-903.11(A), (B) and (D); Core; Knives and spatulas stored between the wall and equipment. Store all food contact items in a clean location. You can not clean this tight space and therefore should not be storing utensils in this manner.
0.0
47.
4-501.11; Core; Gaskets on cooler doors are wearing and tearing. Replace all damaged or worn gaskets on the cooler doors. Shelving pieces that are wood is exposed and absorbent. Paint or seal all wood. Repair or replace all damaged wire shelving.
0.5
49.
4-601.11(B) and (C); Core; Cleaning needed on the wire rack shelving.
0.0
51.
5-205.15; Core; The wastewater drainpipe below the dish sink on the far right side is leaking water onto the floor. Repair this damaged pipe so wastewater is properly disposed of in the drain and not drained onto the floor.
1.0
55.
6-101.11; Core; The wall around the back prep unit has a lot of sheetrock exposed, and sheet rock mud areas exposed. Fix all areas and paint with a semi gloss paint. Clean all floors under and behind equipment.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/21/2022
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Facility does not have a manager that is certified in food safety and a priority violation was noted during the inspection. Ensure that all items that are priority items stay in compliance.
1.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty during the inspection that was a food safety certified manager.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in the open top pizza prep cooler (cheese, pepperoni, sausage) were holding 44F-45F. This unit must be able to hold foods at or below 41F, even during a busy time of the day. CDI with education.
1.5
47.
4-501.11; Core; Gaskets on cooler doors are wearing and tearing. Replace all damaged or worn gaskets on the cooler doors.
0.0
54.
5-501.113; Core; The outside dumpster has 2 lids to cover the unit. One of the lids is damaged. Contact the company to repair the damaged lid or replace it, instruct them to provide a drainplug as well.
0.0
56.
6-202.11; Core; All light bulbs shall have shields on the that meet the endcaps. This is to protect the bulb from shattering into the food storage below. If unable to fix the shields then the bulbs can be shatterproof. Keep documentation is replacing the existing bulbs with shatterproof bulbs.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/01/2021
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There were priority items marked during inspection. Ensure that priority items are always in compliance. Priority items CDI.
1.0
2.
2-102.12 (A); Core; At time of inspection, there was not a Person in Charge that is a certified food safety manager. Alberto's expired in 2019. At all times facility is in operation, there must be a certified food protection manger on duty.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility must have updated employee health policy in place so that employee's are aware of when to report diseases and to not work sick. Go to www.johnstonnc.com/envhealth to print sample employee health policy to have on site. CDI education left.
0.0
5.
2-501.11; Priority Foundation; Must have a written vomit and diarrhea clean up plan on site for emergency use. Go to www.johnstonnc.com/envhealth to download sample plan. Points will be deducted next inspection if out of compliance. CDI 1st violation.
0.0
8.
2-301.12; Priority; At beginning of inspection, there was no handsoap available at the only handsink in the kitchen. Food was actively being prepared and hands were not being washed correctly. In order to properly wash hands, running water, soap and paper towels must be available so that hands can be properly washed. CDI Hands are now being washed correctly.
2.0
10.
6-301.11; Priority Foundation; At beginning of inspection, there was no soap available at handwash lavatory for handwashing. Soap was found and placed at handsink. If soap or paper towels run out, replace immediately. CDI
1.0
22.
3-501.16 (A)(2) and (B); Priority; All food held in prep top cooler must be kept at 41F or below. Some foods that were on top, with lids open were 43-44F. When not busy, keep prep top cooler lids closed so all foods in top of prep coolers remain 41F or lower at all times. CDI lids closed.
0.0
33.
3-501.15; Priority Foundation; Meatballs and calzone's were cooling at room temp on racks. Foods cannot cool at ambient air temp. Foods must rapidly cool from 135F to 70F in 2 hours and then from 70F to 41F in the next 4 hours. Total cooling time cannot exceed 6 hours. Once foods are removed from oven, they can stay on the counter till the foods reach 135F degrees, then they must be moved into coolers. CDI Foods moved to cooler.
0.0
49.
4-602.13; Core; Detail clean sides, bottoms and tops of equipment (ovens, fryers, stoves, gaskets, cooler handles, racks, etc.). This should be done on a regular basis.
0.5
55.
6-501.12; Core; Detail clean floors and walls on a regular basis to prevent build up of food particles and debris. Repair walls as needed so they are smooth and washable. Paint all bare wood. Repair ceiling in back room over freezer/ice machine to make sure it is not leaking still.
0.5
56.
6-202.11; Core; All light bulbs must have shields and end caps so that they do not pose a glass risk. Replace all blown light bulbs, must have 50ft candles of light in work areas.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/05/2019
Score: 93
#
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: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/16/2019
Score: 86
#
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: 09/26/2019
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/03/2019
Score: 91.5
#
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: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/15/2019
Score: 94.5
#
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! Follow-Up: 01/25/2019
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/15/2018
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! Follow-Up: 10/25/2018
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/11/2018
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: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/30/2018
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: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/07/2018
Score: 85.5
#
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! Follow-Up: 05/17/2018
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/26/2018
Score: 91
#
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: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/18/2017
Score: 93
#
Comments
Points
General Comments
There were no live or dead roaches seen today. Keep up the good work, to keep the pest gone cleaning is required. ON January 1, 2019, all cold hold potentially hazardous foods must be held at 41*F or below.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/28/2015
Score: 86.5
#
Comments
Points
General Comments
Improvements needed with repeat violations in order to improve score. Required date marking of food items needs major improvement. Follow-Up: 06/07/2015
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/21/2012
Score: 96.5
#
Comments
Points
2.
Personal drink was sitting on the prep sink, and personal food was sitting on prep table. All personal drinks must sit below food and food prep areas. Personal food must be seperate from prep areas and restaurant food.
1.5
18.
Had to ask for the documentation of TILT pizza. The time paper was on top shelf must be placed where it can be seen.
0.0
19.
Window cleaner was being stored above the prep table. Keep all chemicals stored below and away from food and food prep areas.
1.5
25.
Thermometer must be calibrated in an ice bath so it reads 32*F, theremometer was 20* off.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/04/2012
Score: 93
#
Comments
Points
10.
Raw eggs were stored over ready to eat foods in the reach-in cooler. Store all raw foods below cooked or ready to eat foods to minimize risk of cross-contamination.
3.0
11.
One bottle that was labled sanitizer was pure bleach. Another bottle that was not labled had chlorine solution that was too strong. Make sure all sanitizer bottles are labled and have the correct strength. Use test kits to check strength. Dilute all solutions to 50-100 ppm chlorine. Sanitizer that is too strong may be unsafe for use in food areas. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
17.
Pizza toppings and various items were 46-50 in pizza prep cooler; Deli meat was 55 degrees in prep unit. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures. Discard out of temp foods, and use the coolers that work until other units are repaired.
2.0
34.
Air dry all food pans and utensils after washing them. Do not stack items WET.
0.0
45.
Clean floors better under and behind equipment.
0.0
48.
Rear door must completely close and latch. There must be no gaps in the door so pests cannot enter facility.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/07/2012
Score: 96
#
Comments
Points
10.
Raw eggs were stored over ready to eat foods in the reach-in cooler. Store all raw foods below cooked or ready to eat foods to minimize risk of cross-contamination.
1.5
11.
Make sure clean side of utensil sink stays cleaned and sanitized at all times. Clean dishes must come out on a cleaned/sanitized drainboard.
1.5
40.
Clean hood vents.
0.0
47.
Use approved storage to keep all items off the floor.
0.5
48.
Rear door must completely close and latch.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 226 E. Main St. CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/29/2011
Score: 91.5
#
Comments
Points
2.
An opened employee drink was stored in one cooler above food items. Store all employee drinks in approved locations away from food and utensil areas.
1.5
10.
Prep sinks must be indirectly drained as stated on transitional permit. This is a food protection issue to protect food if plumbing were to back up.
0.0
11.
Clean and sanitize prep tables and sinks after each use. Clean all food contact surfaces, equipment, and utensils good, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine. Only utensils under constant use for the same task, such as pizza cutter can be cleaned and sanitized every 4hrs.
1.5
16.
Pizza was on the prep table at 85 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. A 2hr hold time may be used in lieu of temperature, but documentation must be kept in order to determine compliance.
2.0
17.
Deli meats in one prep cooler, and pizza toppings at pizza prep unit were out of temp as noted; All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temps at all times.
2.0
26.
Once bulk packages of food such as flour are opened, store all dry foods in a sealed and labled container.
0.0
28.
A few flies were noted inside the facility; take measures to control and eliminate all flies inside the facility.
0.0
36.
Replace all broken cooler door gaskets; replace rusty screws that hold cutting board on prep unit.
0.5
45.
Fix ceiling area that is in bad repair; repair door molding by the 3-compartment sink; repair baseboard molding under prep sinks. All floor and baseboard areas shall be smooth, easily cleanable, and in good repair.
0.5
46.
Replace missing end caps on lighting shields.
0.0
48.
Fix back broken screen door so that it self-closes and seals tightly.
0.5
49.
No documentation of approved training - no credit awarded.
