Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/25/2024
Score: 100
#
Comments
Points
55.
6-201.11; Core; In front of fryers tiles missing/move in floor. PIC stated already have a work order in to replace/repair. Dot no let water buildup/stand in holes until repaired.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/17/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Was making sanitizer for sink at start of inspection and had water running into the vat with the sanitizer making it too weak. Make sure when making just have the sanitizer from the dispenser coming out into the vat as it comes out at the correct concentration. CDI PIC having employee remake
0.0
23.
3-501.18; Priority; Multiple meats in cooler with dates that had passed some as early as May 13th. Make sure to follow date labels and discard foods as needed. CDI PIC discarded.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/26/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Two out of four sanitizer bottles to weak with 0ppm. Sanitizer in the vat in 3 comp sink at 0ppm. Quat sanitizer should be at 200ppm. Employee noticed sanitizer container hooked to dispenser empty. CDI PIC replaced sanitizer.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/10/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/18/2021
Score: 100
#
Comments
Points
4.
2-201.11 (D )and (F); Priority; With 2017 food code being adopted need to have updated employee health policy for Big 6 reportable illness. CDI education
0.0
5.
2-501.11; With the 2017 food code being adopted now need to have a written procedure for clean up of vomiting and diarrheal events. CDI education
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/11/2019
Score: 96.5
#
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: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/07/2019
Score: 99
#
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: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/16/2019
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: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/09/2018
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: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/07/2018
Score: 99
#
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: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/21/2012
Score: 96
#
Comments
Points
16.
The bottom portion of the display warmer is holding popcorn chicken, corn dogs and chicken sandwhiches at 120* to 125*F. Food was thrown away, but all hot hold foods must be 135*F or higher.
4.0
20.
Hot water is 128*F must be 130*F.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 09/12/2011
Score: 94
#
Comments
Points
2.
An opened bottle of water was laying above food in the walk-in cooler. Store all employee drinks below food and food prep areas. Manager moved drink during inspection.
0.0
11.
There was no sanitizer made in the dish sink upon arrival. Dishes were being washed but sanitizer was made, sanitizer must be made when dishes are being washed.
1.5
16.
Several items in the display warmer was not being held at 135*F or higher. (chicken pieces, popcorn chicken, shrimp and corn dogs). All hot hold foods must be held at 135*F or higher.
2.0
17.
Several cheeses were being held on client side display cooler at 50-60*F. All cold hold foods must be held at 45*F or below.
2.0
28.
Fly seen today, improve pest management.
0.0
45.
General cleaning of floors in the walk-in cooler and freezers.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/09/2011
Score: 97.5
#
Comments
Points
11.
Sanitizer was too strong in bucket of solution at slicer area. All solutions should be diluted to 200-300 ppm quat. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
13.
Final cook temp of chicken wings was 65-190 . Make sure all chicken has an internal temp of 165 degrees F or above on final cook temp.
2.0
45.
Fix broken floor tiles or baseboard in walk-in coolers or freezer.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/20/2010
Score: 98
#
Comments
Points
11.
Make sure to keep buckets with rags by the deli slicers for sanitizing of food contact equipment. Spray bottles were good.
0.0
16.
Hot wings and boneless pork were out of temperature as noted on temperature chart. All hot hold foods must hold at 135 degrees F or above. Do not stack foods too high at hot hold unit, and keep foods stirred frequently to help ensure proper holding temperatures.
2.0
49.
No documentation of approved training - no credit awarded.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/03/2010
Score: 98
#
Comments
Points
11.
Make sure sanitizer buckets are available for use in prep areas adjacent to slicers. Min strength should be 200-300 ppm. Use on all food contact surfaces and equipment.
1.5
43.
Make sure rear hand sink is always accessible and stocked.
0.0
45.
Fix loose tiles at baseboards. Some floor cleaning in prep areas.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/07/2009
Score: 94.0
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
REPEAT VIOLATION Chicken had 10:55 am for an original cook/hold times. Chicken was still eat at 3:30 pm. This far exceeds the 2 hour hold time for foods. Chicken was promptly discarded.
1.5
24.
Bag of potatoes & gravy thawing in a sink of standing water. Use an approved method to thaw foods.
0.5
31.
NOT OBSERVED
0.0
40.
Clean food residue at outside of hot hold units non-food contact surfaces shall be clean.
0.5
45.
Clean dirty floors under fryers & in walkins. Floors shall be clean.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Dirty trays & spoons stored out side of hot hold units. Slicer records chart shows slicer not cleaned within 2 hours after use. Utensils may be kept under temp. control. All continuous use items, shall be cleaned every 2 hours or less.
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
GENERAL COMMENT Chlorine test strips must be available for cutting board chlorine spray. Must be 50 to 100 ppm.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Utensils must be washed, rinsed & sanitized after each use. Utensils may not be reused if allowed to sit at room temp. Utensils can be kept under temp. control, so long as the handle does not come in contact with food. Clean knife racks. Do not hand tongs on handles to hot holding unit.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 03/24/2008
Score: 96.0
#
Comments
Points
13.
REPLACE OR RESURFACE THE CUTTING BOARD ON PREP TABLE BY AND UNDER CHEESE SLICER.
1.5
2.
SELF SERVICE DISPLAY COOLER IN CUSTOMER AREA IS HOLDING SANDWICHES (TUNA SALAD, DELI MEATS) AT 46 F - 51 F. UNIT MUST BE ABLE TO HOLD ALLFOODS 45 F OR BELOW EVEN WHEN IN DEFROST CYCLE. REPAIR UNIT AND MONITOR ALL FOODS TO MAKE SURE THEY CAN STAY 45 F BY 3-27-08.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/01/2007
Score: 96.0
#
Comments
Points
11.
NO SANITIZER FOR PREP TABLE OR SLICERS AVAILALBE. KEEP A SOLUTION OF 200 PPM - 300 PPM QUAT AMMONIA AVAILABLE AT ALL TIMES TO USE ON WORK SURFACES DURING AND BEFORE ALL PREP.
2.5
15.
AIR DRY FOOD CONTAINERS BEFORE STACKING. DO NOT STACK DIRECTLY ON TOP OF EACH OTHER WET. (REPEAT)
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/09/2007
Score: 97.5
#
Comments
Points
2.
SEVERAL HOT HOLD FOODS WERE FROM 125-140 F SOME FOODS MARKED WITH TIME WERE HELD OVER TWO HOURS AND OUT OF TEMPERATURE. WHEN USING TIME IN LEU OF TEMPERATURE HOLD FOR TWO HOURS ONLY OR HOLD ALL HOT HOLD FOODS AT 140 F OR ABOVE. WHEN USING TIME IN LEU OF TEMPERATURE AFTER TWO HOUR HOLD THROW FOOD AWAY.
Location: 12873 HWY 70 W CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/14/2004
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
3.
REPAIR FREEZER SO ICE DOES NOT FORM/FALL ONTO FOOD BOXES. REPAIR IMMEDIATELY SO FOOD IS NOT POSSIBLY CONTAMINATED. RECOMMEND MOVING FOODS FROM UNDER DRIPS, UNTIL THEN KEEP ALL FOOD IN SEALED CONTAINERS.
2.5
5.
THERMOMETERS CANNOT BE STORED IN STANDING WATER. STORE THERMOMETERS INA CLEAN, DRY PLACE. CLEAN AND SANITIZE BEFORE AND AFTER USE.
