Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/01/2024
Score: 97.5
#
Comments
Points
1.
2-103.11 (A) - (P); Priority Foundation; Because the reach in cooler temperatures are not at 41*F this demerit must be marked.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The first 2 door reach in cooler was holding foods at 48*F. Food that was not sliced today was removed from property. All cold foods must be held at 41*F.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/14/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer available in the bucket was too weak to change the color of the test strips. When asked when was sanitizer made it was this morning. Sanitizer was remade to proper strength. It is recommended to change sanitizer once every 4 to 6 hours.
1.5
39.
3-305.11; Core; Keep the 50 pound bag of potatoes stored off the floor. Employee retrieved a crate to store potatoes so not on the floor.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/01/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The main prep cooler is holding foods from 41*F to 47*F. All cold hold foods must be held at 41*F or below. The air temperature for the prep on the bottom was at 45*F. It is recommended that the air temperature be around 35*F so that food can maintain 41*F when employees are working out of the prep cooler.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/17/2022
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Deli meats in prep unit and various items in two reach-in coolers across from utensil sink were 43-45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps at ALL times! In addition to product being stacked too high in prep unit, coolers have excessive product in them restricting proper air flow. More frequent deliveries or additional cooler space may be needed to help coolers cool effectively. Have coolers checked by a qualified technician, lower stacking, and amount of product in coolers. A follow up will be done to evaluate temperatures 6/21/22.
3.0
23.
3-501.18; Priority; Date marking is not allowed above 41F hold temp on date mark required foods. Date marking requirements is up to a 7 day hold time at 41F or below hold temp. If product exceeds 41F or 7 days it must be properly discarded. Manager educated on date marking and deposition requirements during inspection. CDI
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/23/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; Personal drink were sitting above food in the reach in cooler. All personal drinks must be stored below food and food prep areas.
0.5
22.
3-501.16 (A)(2) and (B); Priority; Reach in cooler at the slicer and the prep cooler both are holding TCS food above 41*F. All cold hold foods must be held at 41*F or below. Prep cooler 50*F, reach in cooler 45*F. Will be back to verify the coolers have been repaired.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/17/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all of hours of operation.
1.0
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. 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
22.
3-501.16 (A)(2) and (B); Priority; All the foods in the prep cooler were at 46-50F. The reachin cooler in the back area was at 44-45F. All potentially hazardous foods should be held at 41F or below.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/18/2019
Score: 98
#
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: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/29/2019
Score: 98
#
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: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/12/2019
Score: 98
#
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: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/20/2018
Score: 98.5
#
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: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/24/2018
Score: 98.5
#
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: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/12/2018
Score: 98.5
#
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: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/23/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Sanitizer solution in bucket was weak in chlorine concentration. When using a chlorine sanitizer, the concentration must be a minimum of 50ppm (keep between 50ppm-100ppm). Solution was remade.
1.5
29.
All employees who prepare food must wear a hair restraint while doing so.
0.5
36.
Replace gaskets on cooler doors that are torn.
0.0
43.
Repair the nozzle for cold water at the kitchen handsink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/04/2012
Score: 98.5
#
Comments
Points
11.
Sanitizer, in dish sink and buckets, had no measurable amount of chlorine was observed. Chlorine sanitzer shall be 50ppm or above and available at all times.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/11/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Sanitizers were weak or vacant of chlorine. All sanitizer solutions should be 50-100 ppm chlorine. Change solutions regualarly and use test kits to ensure strength. Make sure knives or other utensils are cleaned and sanitized good before placing them in storage.
1.5
25.
Make sure all coolers have an accurate thermometer inside.
0.0
36.
Re-caulk splash guard at 3-compartment sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/29/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Sanitizer in one spray bottle was weak or vacant of sanitizer solution. All solutions must be 50-100 ppm chlorine. Change solutions and use test kits to ensure strength. Do not place dirty dishes on the sanitizing end of 3-compartment sink. Keep this end cleaned and sanitized at all times.
1.5
17.
Sliced tomatoes were 53 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
0.0
23.
Cooling tuna/chicken salad was in a thick bucket with tight lid during cooling phase. When cooling, use loose lids, shallow pans or buckets, ice bath, or freezer to cool effectively. A combination of these methods may be used as well. Cool to 70 degrees F in 2hrs, and from 70 to 45 degrees F or below in 4 additional hrs. Total cooling time must not exceed 6hrs.
1.0
36.
All utensils should be in good repair; replace all damaged utensils.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/14/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
14.
Roast beef cooling > 6hrs was still 48-50 degrees F. All foods that are cooled must cool to 70 degrees F in 2hrs or less, and from 70 to 45 degrees or less in an additional 4hrs. Total cooling time must not exceed 6hrs.
2.0
17.
Deli meats in the prep unit were 42-52 degrees F. Do not stack meats too high so that they hold the proper temperature. All cold hold potentially hazardous foods should hold at 45 degrees F or below.
0.0
23.
Use effective cooling methods to meet cooling requirements on item #14. Use shallow product/pans, loose lids, ice bath, or utilize freezer to meet cooling requirements.
0.0
36.
Replace torn gaskets on cooler doors where necessary; repair the damaged edge on the white shelf above the sandwich prep cooler.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/24/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
29.
All employees who prepare food must wear a hair restraint while doing so.
0.5
36.
Replace the torn gaskets on all coolers. Repair the damaged edge on white shelf above sandwich prep cooler.
1.0
42.
Hose at the 3-compartment sink cannot have the ability to hang below the flood rim of sink. Shorten hose or attach to rack above to shorten hose hang length.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/27/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
17.
Sliced Tomatoes in ice bath above 45F. Tomatoes were just purchased at Walmart and brought in at room temperature. Suggest purchasing at least the day before and keep in cooler. Ice bath will help keep cold foods cold but will not cool to 45F.
0.0
36.
Replace the torn gaskets on all coolers. Repair the damaged edge on the shelf above prep cooler.
0.5
42.
Hose at the 3-compartment sink cannot have the ability to hang below the flood rim of sink. Shorten hose or attach to rack above to shorten hose hang length.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/06/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
GENERAL COMMENT Tomaties must stay 45 f /below once sliced.
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
GENERAL COMMENT Bug light needs to be moved from above microwaves/prep area.
0.0
29.
GENERAL COMMENT Wear a hair restraint while preparing food.
0.0
31.
NOT OBSERVED
0.0
2.
CORRECTED DURING INSPECTION Employee beverage on prep table by slicer and food being prepared. Keep beverages stored away from all fod prep and storage areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Whole roast of meat in handwash sink (draining). Do not place any foods in the handwash sink! Meat was in intact packaging.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/12/2008
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
29.
GENERAL COMMENT one employee not wearing effective hair restraints.
0.0
31.
NOT OBSERVED
0.0
40.
GENERAL COMMENT Dirty gaskets. Clean more regularly.
0.0
46.
REPEAT VIOLATION Lights not working over prep. table & 3 comp. sink. Dirty ventilation in bathroom. replace blown lighting & clean ventalation.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
REPEAT VIOLATION Meat sitting in water. Dirty shield with condensation over salads. Ready to eat food stored beside raw meat. Use more effective cleaning in refrigerated. Store ready to eat items above raw meats.
1.5
20.
NOT APPLICABLE
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/04/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SANITIZER BUCKETS WERE RE-MIXED. SANITIZER BUCKETS WEAK OR VACANT OF SANITIZER SOLUTION. MAKE SURE ALL BUCKETS ARE CHANGED AND MEET THE 50-100 PPM CHLORINE REQUIREMENT. USE TEST KITS TO CHECK STRENGTH.
2.5
2.
DO NOT STACK MEATS TOO HIGH IN THE SANDWICH PREP UNIT. MEATS WILL NOT MAINTAIN 45 F OR BELOW IF STACKED TOO HIGH. MEATS WERE PLACED BACK IN MAIN REACH-IN COOLER, BECAUSE THEY WERE CUT WITHIN 1 1/2 HOURS OF INSPECTION. TEMP WAS 48-52 F.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/13/2007
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
ALL EMPLOYEES WHO PREPARE FOOD MUST WEAR HAIR RESTRAINTS
0.5
17.
FIX COOLER NOT WORKING CORRECTLY; DO NOT LINE MICROWAVE WITH ABSORBANTMATERIALS; CLEAN INTERIORS OF COOLERS AND MICROWAVES.
1.0
2.
POTENTIALLY HAZARDOUS SALADS IN THE DISPLAY COOLER WERE 50-51 F SOME PRODUCTS AND MEAT IN REAR REACH-IN COOLER WERE 50-53 F. ALL POTENTIALLY HAZARDOUS COLD FOODS MUST HOLD AT 45 F OR BELOW.
2.5
3.
REAR REACH-IN COOLER DRIPPING WATER ON FOOD PACKAGES; POSES CONTAMINATION RISK. SALADS IN THE DISPLAY COOLER NEED TO BE COOLED FASTER BY ICE BATH SO THE COOL BEFORE LUNCH WHEN OPENING AND CLOSING OF COOLER DOORS OCCUR
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/04/2006
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
GENERAL CLEANING NEEDED IN COOLERS, SLIDERS ON DISPLAY COOLER, SHELVING UNDER PREP TABLES, UNDER THE FRONT COUNTER, UNDER MICROWAVES,OUTSIDES OF CONTAINERS THAT HOLD FOODS AND UNDER THE BEVERAGE COUNTER.
1.0
2.
VARIOUS ITEMS IN THE OPEN TOP SANDWICH PREP COOLER (HAM, COOKED CHICKEN SLICES, CHEESE SLICES, BOLOGNA, TURKEY, ETC.) HOLDING 47 DEGREES F - 52 DEGREES F. ADJUST UNIT AND MONITOR TO MAKE SURE THAT FOODS MAINTAIN 45 DEGREES F OR BELOW.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/14/2006
Score: 99.0 + Education Credit: 2 = 101
#
Comments
Points
17.
GENERAL CLEANING NEEDED: INSIDE REACH-IN COOLERS, SHELVING, GASKETS, UNDER BEVERAGE STATION AND INSIDE DISPLAY CASE. REPAIR TORN GASKET ON REACH-IN COOLER.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/20/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
SANITIZER IN BUCKET WEAK OR VACANT. KEEP 50 PPM-100 PPM. WHEN USING CHLORINE. KEEP 200 PPM-300 PPM WHEN USING QUAT AMMONIA. USE TO CLEAN ALL WORK SURFACES.
Location: 224 E MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/23/2005
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
13.
CUTTING BOARDS NEED TO BE RESURFACED OR REPLACED.
1.5
3.
CHICKEN THAWING AT ROOM TEMP. IS NOT ALLOWED. FOODS MUST BE THAWED IN COOLER, UNDER COLD RUNNING WATER, PART OF COOKING PROCESS OR IN MICROWAVE. KEEP BREAD OF BREA.
