Location: 1202 N. Brightleaf Blvd. Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 08/28/2024
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a manager on duty that is certified in food safety or have no priority violations. There was not a manager on duty with food safety certification and there are priority violations. CDI education
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 in charge on duty during the inspection that had a food safety certification.
1.0
24.
3-501.19; Priority; Uncooked pizzas with sauce, cheese and pepperoni on the speed rack next to cooler. These are required to be held under time control since they are not under temperature control, one of the timers on the racks were not on but pizza was on the rack. Individual cups of pizza sauce were sitting at room temperature. Time control is required on the pizza sauce as well when at room temperature. Facility has an approved variance from the state to hold the pizza sauce for 12 hours at room temperature. However the time must be documented to track the time. CDI PIC added date and time to sauce and started timer for pizza. Stated was just made.
3.0
44.
4-901.11; Core; Pans stacked wet. Make sure to air dry before stacking.
Location: 1202 N. Brightleaf Blvd. Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 02/16/2024
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a manager on duty that is certified in food safety or have no priority violations. There was not a manager on duty with food safety certification and there are priority violations.
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 in charge on duty during the inspection that had a food safety certification.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Bottom of prep cooler holding at 48-51F. All potentially hazardous foods being cold held should be at 41F or below. Make adjustments/repair so holds at 41F or below. Do not use bottom of the prep cooler until it is holding at 41 or below. Foods at the bottom of the prep cooler were discarded.
1.5
23.
3-501.18; Priority; None of the of the open bag of meats that require a date marking had a date marking on them in the prep cooler. A container of chicken wings in walkin cooler missing date label. All TCS foods that are ready to eat and held over 24 hours (cheese, sauce, meats, chicken wings, etc.) must have a date label on them once the package is opened. Foods can only be held for a maximum of 7 days and there must be a method to track the days. CDI Prep cooler items discarded and date was added on the chicken wings.
1.5
24.
3-501.19; Priority Foundation; Uncooked pizzas with sauce, cheese and pepperoni on the speed rack next to cooler. These are required to be held under time control since they are not under temperature control, the timers on the racks were not in use. Individual cups of pizza sauce were sitting at room temperature. Time control is required on the pizza sauce as well when at room temperature. Facility has an approved variance from the state to hold the pizza sauce for 12 hours at room temperature. However the time must be documented to track the time. Sauce labeled and pizzas were cooked. CDI
1.5
32.
8-103.11; Priority Foundation; Must have documentation of variance approval for pizza sauce on site.
0.0
41.
3-304.14; Core; Sanitizing solution was too weak, Pic went to mix new bucket and the automatic dispenser was not working. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 150ppm - 200ppm when using quat. PIC mixed by hand and new sanitizer had correct concentration. It is recommended to get the dispenser serviced. CDI
0.0
51.
5-205.15; Core; Hand sink at the front had a small leak. plumbing shall be in good repair. PIC already has a work order in to have it fixed.
0.0
55.
6-501.12; Core; General cleaning through out needed. Continue to work on cleaning floors and walls around prep stations/table and sink area to remove food splash and build up.
Location: 1202 N. Brightleaf Blvd. Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 08/28/2023
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a manager on duty that is certified in food safety or have no priority violations. There was not a manager on duty with food safety certification and there are priority violations.
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 in charge on duty during the inspection that had a food safety certification.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; PIC was unable to find employee health polices. Stated thinks was thrown away. Must have a copy of employee health policy.
0.0
5.
2-501.11; Priority Foundation; Must have a written vomiting and diarrhea clean up plan. PIC was unable to find it during inspection stated thinks was thrown away.
0.0
8.
2-301.12; Core; Employee observed washing hands at the hand sink, turned nozzle off with barehand and then wiped his hands on a rag employee had on him. Employees must be trained on proper hand washing technique and frequency. After washing and rinsing hands, hands must be dried using the paper towels. Use the paper towel to turn the nozzles/water off at the hand sink, do not re-contaminate your hands by turning the nozzle off with the bare hand.
2.0
10.
6-301.12; Priority Foundation; At start of inspection back hand sink paper towel holder not working and so employees could not get paper towels after hand washing. Must have paper towels accessible at all hand sinks for proper hand washing. CDI PIC fixed dispenser during inspection. Stated it keeps stopping though and was going to leave a roll of paper towels by hand sink incase happens again.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bottom of prep cooler holding at 43-46F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated unit was just worked on for not holding at correct temperature. Monitor to make sure does not go up any higher in temperature. Make adjustments/repair so holds at 41F or below.
1.5
23.
3-501.18; Priority; None of the foods that require a date marking had a date marking on them in the prep cooler. Pepperoni in walkin cooler with date of 8/9 and one container of chicken wings in walkin cooler missing date label. All TCS foods that are ready to eat and held over 24 hours (cheese, sauce, meats, chicken wings, etc.) must have a date label on them once the package is opened. Foods can only be held for a maximum of 7 days and there must be a method to track the days. Employee on duty able to identify when packages were open and label. Pepperoni discarded.
1.5
36.
4-302.12; Priority Foundation; Had one thermometer available but it was either dead or broken. Should have working thermometer available to check temperatures.
0.0
55.
6-501.12; Core; General cleaning through out needed. Continue to work on cleaning floors and walls around prep stations/table to remove food splash and build up.
Location: 1202 N. Brightleaf Blvd. Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 01/06/2023
Score: 96
#
Comments
Points
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 in charge on duty during the inspection that had a food safety certification.
1.0
24.
3-501.19; Priority Foundation; Several speed racks with uncooked pizzas on them had the timer set for time control (TILT). There was a rack that had uncooked pizzas (dough, sauce, cheese, pepperoni) on it that did not have a timer on the rack and was not being timed for TILT control. Pizzas were moved to an empty rack that had a timer and the time was set (based on time pizzas were made) to monitor it for time control. Continue to work and educate employees on the time control for pizzas on speed racks before they are cooked.
3.0
General Comments
Much improvement made today versus the previous inspection. Continue to improve!
Location: 1202 N. Brightleaf Blvd. Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 12/21/2022
Score: 87.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there must be a manager on duty that is certified in food safety or have no priority violations. There was not a manager on duty with food safety certification and there are priority violations.
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 in charge that had a food safety training certificate.
1.0
6.
2-401.11; Core; Opened employee Gatorade above the pizza make line, employee beverage to go cup on dough table, opened can of energy drink above food on storage rack. When consumed in the kitchen, beverages must have a cover on them that prevents contamination of the hands when consuming. They must be stored below and away from all food storage areas, food prep areas and clean equipment/utensil areas.
1.0
8.
2-301.12; Priority; Employee observed washing hands at the hand sink, turned nozzle off with barehand and then wiped his hands on the front of shirt/pants. Employee observed leaving the restroom and going directly to work handling packages of food. Employees must be trained on proper hand washing technique and frequency. Hands must be washed at the hand sink upon entry to the kitchen from outside or from the restrooms. Even though hands are required to be washed in the restroom, they must also be washed using the hand sinks that are in the kitchen before handling anything. After washing and rinsing hands, hands must be rinsed using the paper towels. Use the paper towel to turn the nozzles/water off at the hand sink, do not re-contaminate your hands by turning the nozzle off with the bare hand.
2.0
23.
3-501.17; Priority Foundation; None of the foods that require a date marking had a date marking on them. All TCS foods that are ready to eat and held over 24 hours (cheese, sauce, meats, chicken wings, etc.) must have a date label on them once the package is opened. Foods can only be held for a maximum of 7 days and there must be a method to track the days. Employee on duty able to identify when packages were open and label.
1.5
24.
3-501.19; Priority Foundation; Uncooked pizzas with sauce, cheese and pepperoni on the speed rack next to cooler. These are required to be held under time control since they are not under temperature control, the timers on the racks were not in use. Two buckets of pizza sauce sitting at room temperature, one by cooler and one on dough table. Time control is required on the pizza sauce as well when at room temperature. Facility has an approved variance from the state to hold the pizza sauce for 12 hours at room temperature. However the time must be documented to track the time. Sauce labeled and pizzas were cooked.
3.0
28.
7-202.12; Priority; A Hot Shot No-Pest Strip was hanging on the clean dish storage rack. A second strip was hanging above the dish sink and drying rack. The manufacture states on the packaging not to use in processing areas of food service establishments and only permits use in areas that are not occupied more then 4 hours a day. These strips are not approved for use in the occupied areas of the food service establishment when food and food contact items are handled or stored. Items were removed. Only use a pesticide that is manufactured to use in food service establishments and use according to their instructions.
1.0
49.
4-601.11(B) and (C); Core; Cleaning needed to remove food debris and build up: inside cooler, cooler gaskets, tray inside the pizza oven. The speed racks themselves and the plastic shields for them have a build up of food debris on them that needs to be cleaned. Clean all storage shelving and shelving below prep stations. Clean the food cart by dough area.
1.0
55.
6-501.12; Core; The walls around the dish sink have a food debris build up and black fungal growth on them. Clean to remove and prevent. Walls around prep stations have food debris on them and need to be cleaned. Clean all floors below ovens, prep stations and cooler to remove food debris.
1.0
General Comments
Do not block or remove the grade card. Violations can be improved on and a re-inspection can be completed. Call 919-989-5180 to request a re-inspection once violations are corrected.
Location: 1202 N. Brightleaf Blvd. Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 03/30/2022
Score: 87
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Manager not demonstrating sufficient knowledge of the food code or taking corrective actions on priority violations...some repetitive. There is also no certified food safety manager on duty from an accredited program. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; No certified food safety manager on duty from an accredited program at the time of inspection. There must be one on duty at ALL times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.5
6.
2-401.11; Core; Numerous drinks were stored in walk-in cooler on racks above food and in utensil area on the sink drainboard. Staff should refrain from drinking drinks while working and store all drinks in approved locations away from food or utensil areas.
1.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Sanitizer must be made at all times of operation. Use sanitizer on all food contact surfaces, equipment, or utensils/cookware. Store multi-use wiping cloths in a sanitizer solution between uses if used. Manager made sanitizer during inspection and it tested good. CDI
3.0
23.
3-501.17; Priority Foundation; Sauce being dated with day dots. Use numerical dates in addition to day dots for sufficient information for date marking purposes. Some pans were missing dates. Also opened pizza toppings that are stored in the cooler for greater than 24 hrs must be dated. Make sure ALL required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. Manager educated on proper date marking procedures. CDI
1.5
24.
3-501.19; Priority; Premade pizzas on the cart were not documented for time as a public health control. Once pizzas are place on the rack in a zone, the time must be started on the electronic timers being used. Acting manager was informed of proper procedure and timers were started during inspection. CDI
3.0
49.
4-602.13; Core; Clean tops and sides of all equipment of built up food debris or grease including interiors of hot hold cabinets. Improve general equipment cleaning in the facility!
0.5
55.
6-501.13; Core; Clean floors better under and behind equipment. Clean FRP wall board where food or sauce has splashed on the walls. Improve overall general cleaning of facility!
0.5
General Comments
Improve repeat violations and general cleaning of facility to improve score! Go to www.johnstonnc.com/envhealth to download health policy forms and 4 page vomit and diarrhea clean up plan. Go to 2017 FDA Food Code link at the top of page and click on it to access download page where documents can be downloaded in PDF format.
Location: 1202 N. Brightleaf Blvd. Smithfield, NC 27577 Facility Type: Food Stand Inspection Date: 12/15/2021
Score: 93.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Person in charge did not know things had to be put into place such as sanitizer must be made at all times, documentation of the pizzas on the cart and letting employees know about hand washing when leaving the drive-thru area.
1.0
2.
2-102.12 (A); Core; There was no one present with manager food safety certification. An employee must be present during hours of operation with food safety certification.
0.0
4.
2-201.12; Priority; October 1, 2021, a new reportable illness must be reported, a new employee health form must printed out for all the employees to sign their own and available during inspection. Information was given to facility.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a written plan to clean vomit and diarrhea must be available. Information was given to facility.
0.0
6.
2-401.11; Core; An employee drink was stored above the prep cooler, manager moved during inspection. All personal drinks must be stored below food and food prep areas.
0.5
8.
2-301.14; Priority; Employee operating the drive-thru window, left the window area and started working on pizza pans and dough. All employees must wash their hands after handling money, going outside, touching face, and hats. Once told of the problem employee washed their hands.
2.0
16.
4-501.114; Priority; Sanitizer was not made during inspection. Sanitizer must be made at all times of operation. Manager made sanitizer during inspection.
1.5
24.
3-501.19; Priority Foundation; Premade pizza on the cart was not documented for time control. Once pizzas are place on the cart time must be documented.
