Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/22/2024
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at the time of inspection. There must be one certified person on duty at all times of operation.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/01/2024
Score: 97.5
#
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 food safety certified person on duty at the time of inspection.
1.0
16.
4-501.114; Priority; Sanitizer solution was weak or vacant in sanitizer bucket. Use test kits and change solutions as often as necessary to maintain 150-300 ppm quat. Use sanitizer on all food contact surfaces, equipment, and utensils. Store all WET or DAMP wiping cloths in sanitizer solution between uses. Sanitizer solution was changed during inspection and then tested good. CDI
1.5
23.
3-501.17; Priority Foundation; One container of beef or sausage pizza topping missing date mark. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! All other foods were dated. Manager education. CDI
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/19/2023
Score: 97
#
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 food safety certified person on duty at the time of inspection.
1.0
16.
4-702.11; Priority; Employee observed washing and rinsing utensils and cutting boards, then placing on the clean drainboard to dry. All food contact items must be subject to a sanitizer prior to reuse or air drying. Fill the last sink vat with a sanitizer and allow the food contact items to be sanitized here. CDI with sanitizer solution.
1.5
35.
3-501.13 ; Priority Foundation; Frozen country ham, sausage links and pizza toppings thawing by sitting at room temperature on the table. Foods can only be thawed one of the four ways: in the cooler, in the microwave if going to immediately cook or as part of the cooking process. Sitting out at room temperature to thaw is not an approved method. Items moved to cooler to CDI.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/30/2023
Score: 99
#
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 on duty that was in charge and certified in food safety.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/27/2022
Score: 95.5
#
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 manager on duty during the inspection that was food safety trained and certified.
1.0
23.
3-501.17; Priority Foundation; Toppings for pizza (cheese, pepperoni, sausage, etc.) did not have the required date label on them. All foods that are TCS and held over that day of operation must have a date label on it of when the package was opened. Foods can be held for a maximum of 7 days with the date of prep/opening as day 1. Employee opened on previous day and able to date.
1.5
28.
7-204.11 ; Priority; The concentration in the sanitizer bucket was extremely strong (>500ppm). When using this quaternary ammonia sanitizer the concentration must be between 200ppm-400ppm per the manufacturer of the tabs. Solution was diluted to 200ppm. Facility must provide and use test strips to check the concentration of sanitizer.
1.0
44.
4-803.11; Core; Soiled linens were being thrown on the ground in the side area of kitchen by beverage station items. Place in a dirty linen basket or bag that keeps them contained and prevents a cross contamination. Employee placed linen bag on holder and placed linens in it.
0.0
48.
4-302.14; Priority Foundation; Facility does not have any method to check the concentration of the sanitizer solution for use on food contact surfaces and food prep stations. Currently the facility is using Quaternary Ammonia sanitizer solution so it must provide quaternary ammonia test strips. Provide the appropriate test strips by August 5th, 2022 for a verification visit.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/07/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with food safety certification must be present during hours of operation.
1.0
4.
2-201.12; Priority; A new employee health form listing 6 reportable illness must be signed by all employees. This became effective October 1, 2021. See information given for more details.
0.0
5.
2-501.11; Priority Foundation; October 1, 2022, a clean up plan for vomit and diarrhea must be available during inspection.
0.0
48.
4-302.14; Priority Foundation; Test strips for sanitizer must be available at all times of operation.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/14/2021
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; Knowledge may be demonstrated one of three ways. Attain food safety manager certification, no priority violations on inspection, or correctly answer questions regarding public health practices and principles applicable to the operation.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. Must have food safety manager certification from accredited program.
0.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download Food Employee Reporting Agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file where all employees can access and review as necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; Sanitizer bucket was weak or vacant of chlorine residual. Use test kits and change solutions regularly to maintain 100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, or utensils. Sanitizer was changed during inspection and then tested good. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Sausage biscuits/various hot holding were 120F. All hot hold potentially hazardous foods must hold at 135F or above. It is recommended to place biscuits on time as a public health control as individual pizza's are already on time. Time held items can be held for up to 4hrs then discarded. Label start time. Education during inspection. CDI
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/05/2019
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!
Good Food Temps this inspection! Good Improvement this inspection.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/17/2018
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: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/11/2018
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: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/01/2016
Score: 88
#
Comments
Points
General Comments
No Food Safety Manager certification as well as continued repeat violations are drastically affecting score at this facility. Get certification and avoid repeat violations to improve score!
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/24/2012
Score: 93.5
#
Comments
Points
11.
Drink nozzles had slime build-up, the sanitizer that was available was too weak, it did not change the color on the test strip. When using chlorine (bleach) must be a strength at least 50ppm, when using quat. ammonia strength of 200ppm.
3.0
16.
Hot dogs in the steam unit are not being held at 135*F. All hot hold foods must be held at 135*F or higher.
2.0
36.
Replace gasket in the reach in cooler.
0.5
45.
Repair the broken and damaged floor tiles throughout the food prep area. Repeat.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/25/2012
Score: 95.5
#
Comments
Points
11.
The ice machine in the back room needs cleaning, drink nozzles need cleaning and sanitizer was not made upon arrival. Manager had employee make sanitizer and manager started cleaning the drink nozzles and ice machine in back room. Sanitizer must be made at all times.
1.5
16.
Chicken & breakfast sandwhiches were not being held at 135*F, all hot hold foods must be held at 135*F or higher. Sandwhiches were thrown away.
2.0
18.
Chicken and breakfast sandwhiches are placed on TILT agreement. The time documentation will be written on the bottom of the sandwhiches.
0.0
45.
Repair the broken and damaged floor tiles throughout the food prep area. Repeat.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/21/2011
Score: 90
#
Comments
Points
3.
Employees running the cash register would prepare hot dogs with out washing their hands. Employees would place gloves onto hands then prepare the food but would not wash their hands. Two employees came into store went to the ice machine and dipped ice out without washing their hands. Everyone must wash their hands before dipping ice out of the ice machine.
2.0
10.
Make sure the hot dogs in customer self service unit stay protected by the sneeze guard. Sneeze guard needs to be lowered so that customers can not contaminate the hot dogs.
1.5
11.
Interior ceiling of ice machine had mold build-up. General cleaning of ice machine is needed on a more frequent basis.
1.5
17.
A package of red hots were at 52*f in the reach-in cooler. All cold hold potentially hazardous foods must be held at 45*F or below. Red hots were thrown away during inspection.
2.0
28.
There is a lot of flies in the facility today. Improve pest management.
1.0
36.
Replace worn gasket in the reach-in freezer, and reach-in cooler.
0.5
40.
General cleaning of couneter tops, at hot dog area.
0.0
43.
Drainlines below the 3-compartment sink has a leak. Repair immediatly. You will have 10 days to repair leak.
1.0
45.
Repair the broken and damaged floor tiles throughout the food prep area. Repeat.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/28/2011
Score: 92.5
#
Comments
Points
10.
Make sure the hot dogs in customer self service unit stay protected by the sneeze guard.
0.0
11.
No sanitizer solution available at time of inspection. A bottle of strong chlorine mixture was seen, bottle marked for a Quat Ammonia. Provide a properly mixed sanitizer solution (50ppm chlorine, or 200ppm Quat Ammonia) in a clean spray bottle that is accurately labeled. Use on all food prep areas. Repeat.
3.0
18.
Pizzas in the hot hold unit did no thave a time documentation on them. According to the facilities approved TILT procedures, facility is to document the time on boxes when foods should be disposed of (2hours from cook line). Foods removed.
1.5
36.
Replace the torn gaskets on both cooler and freezer doors. Repeat.
1.0
43.
Drainlines below the 3-compartment sink has a leak. Repair immediatly.
1.0
45.
Repair the broken and damaged floor tiles throughout the food prep area. Repeat.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/06/2010
Score: 92.5
#
Comments
Points
11.
The bottle marked as `bleach` did not have any concentration of chlorine, employee noted a bottle of disinfectant that is used on food prep areas. Facility must use a properly mixed sanitizer solution, not a disinfectant solution. The sanitizer solution can be chlorine at 50ppm minimum concentration, 200ppm Quat Ammonia, or a EPA registered sanitizer that is approved for food contact surfaces. The sanitizer solution must be used in the final step of dishwashing at the 3-comp. sink also. Nozzles on the soda machine had a black/brown build up on them. Clean often to remove and prevent. All nozzles were removed for cleaning.
3.0
16.
Hot Hold units at customer self service area for the chili and hot dogs were not holding them at a proper temperature. Once the foods are placed out in these units and customers are allowed to purchase, they are considered in hot holding and must be at 135F or above. Need to heat to 135F or above before allowing customers to purchase.
2.0
25.
Calibrate thermometers to ensure accuracy.
0.0
36.
Replace the torn gasket on reach in freezer.
1.0
44.
Keep dumpster lids closed (GC on last report).
0.5
45.
Repair the broken and damaged floor tiles throughout food prep area. Clean floors under and behind equipment, prep areas.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Time documentation (TILT) on the foods in the pizza/wing display hot hold unit great!!
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/03/2010
Score: 93
#
Comments
Points
11.
At the time of inspection a properly mixed sanitizer was not available nor did the employees on duty have knowledge of what a sanitizer was. Must have a sanitizer solution available during operation mixed to atleast 50ppm chlorine concentration. Use on all food contact areas and prep areas between uses. Employee training needed.
1.5
16.
Four boxes of chicken wings in the hot holding unit not at proper holding temperature. Time marked on boxes was 4 hours past cook time. These foods must be held at 135F or above at all times. (Information left concerning a time control program for 2 hour hold-will return Monday to discuss with manager).
2.0
36.
Replace all broken door gaskets on coolers and freezers
1.0
41.
Water from the waste pipe below the 3-compartment sink is dripping onto the floor (cardboard) below. Repair drip by Monday 3-8-10.
1.5
44.
Keep dumpster lids closed.
0.0
45.
Repair the broken and damaged floor tiles throughout food prep area. Clean floors under and behind equipment.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/09/2009
Score: 90.0
#
Comments
Points
16.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Pizza and hot dogs were not holding at 135 f, all hot hold foods must be held at 135 f or higher. Hot dogs & pizza was tossed.
4.0
24.
NOT OBSERVED
0.0
25.
Thermometers available do not read 0 to 220 f they read 40 to 160 f. A metal stem thermometer that read 0 to 220 f is needed.
0.5
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Replace all torn gaskets.
1.0
45.
REPEAT VIOLATION Repair all missing and worn tiles.
1.0
3.
CORRECTED DURING INSPECTION aN EMPLOYEE WASHED (ACTUALLY RINSED) HANDS AT THREE COMPARTMENT DISH SINK. WASH HANDS ONLY AT HAND SINKS.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Interior top portion of ice machine had yellowish slime. Employee cleaned ice machine. Also employee wash & rinsed dishes but did not sanitize. Must wash, rinse and sanitize for two minutes before air-drying.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/27/2008
Score: 91.0
#
Comments
Points
11.
UPON ARRIVIAL SANITIZER AVAILABLE WAS WEAK OR VACANT. WHEN USING CHLORINE BLEACH, PROPER STRENGTH SHOULD BE 50 PPM.
2.5
17.
REPLACE ALL TORN GASKETS.
2.0
2.
CHICKEN SANDWICHES WERE AT 112 F, PIZZAS RANGED FROM 110 F TO 120 F, HOT DOGS WERE AT 115-120 F. ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR ABOVE. TIME IN LEU OF TEMPERATURE CAN BE USED. DOCUMENT THE TIME THE FOOD LEAVES THE OVEN HOLD OUT OF TEMPERATURE FOR TWO HOURS THEN TOSS WHAT FOOD IS LEFT AT THE END OF 2 HOURS. MUST HAVE DOCUMENTATION OF FOOD ITEM, TIME IT LEAVES OVEN AND TIME TO TOSS FOOD.
2.5
28.
REPAIR MISSING TILES ON FLOOR AND STEP INTO FOOD PREP AREA.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/18/2007
Score: 90.0
#
Comments
Points
11.
DRINK NOZZLES WERE DIRTY AND MANAGER CLEANED UPON REQUEST.
2.5
17.
REPLACE ALL TORN GASKETS, BETTER CLEANING IN BOTTOM OF ALL REACH-IN COOLERS/FREEZERS.
2.0
2.
IN PIZZA PREP COOLER, SAUSAGE, BEEF, PEPPERONNI WAS AT 50 F ALL COLD HOLD FOOD MUST BE HELD AT 45 F OR BELOW. CHICKEN SANDWICHES IN WARMER WERE AT 115-118 F, ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE. ALL FOOD WAS THROWN AWAY.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/25/2007
Score: 92.5
#
Comments
Points
10.
ALL EMPLOYEES SHOULD HAVE HAIR RESTRAINTS WHEN THEY PREPARE OR SIT OUTFOOD.
1.0
17.
REPAIR GASKETS AND RUSTY RACKS ON COOLERS
2.0
2.
MUCH BETTER ON TIMING AND DISCARDING PIZZAS ON TIME. HOWEVER, OTHER FOOD TEMPS NEED IMPROVEMENT, HOT DOGS WERE 125 F. PIZZA TOPPINGS WERE 47 - 48 F. ALL HOT FOODS SHOULD MAINTAIN 140 F OR ABOVE; COLD FOODS 45 F OR BELOW. DO NOT STACK PIZZA TOPPINGS TOO HIGH IN THE PAN; SO THAT THEY COOL BETTER.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/30/2007
Score: 91.5
#
Comments
Points
10.
WEAR HAIR RESTRAINTS WHEN PREPARING FOOD.
1.0
17.
REPAIR REAR COOLER GASKET RUSTY RACKS IN FRONT REACH-IN COOLER.
1.0
2.
PIZZA'S HAD EXPIRED TIMES. MAKE SURE TO PROMPTLY DISCARD ALL PRODUCTS ONCE TIME HAS EXPIRED. SLAW WAS 48-49 F; HOT DOGS WERE 125-134 F. ALL COLD FOODS SHOULD BE 45 F OR BELOW; HOT FOODS 140 F OR ABOVE
5.0
28.
REPAIR FLOORS WHERE NECESSARY
1.0
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR. THIS HAS IMPROVED.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/17/2006
Score: 92.0
#
Comments
Points
10.
WEAR HAIR RESTRAINTS WHEN PREPARING FOOD.
1.0
2.
HAM AND CHEESE POCKETS AND CHICKEN SANDWICHS WERE 128-131 F. SLAW WAS 47 F. ALL HOT FOODS SHOULD BE HELD AT 140 F OR ABOVE; COLD FOODS AT 45 F OR BELOW. OR KEEP FOODS ON A 2 HR HOLD TIME, TIME AND INITIAL TEMP MUST BE DOCUMENTED.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/21/2006
Score: 95.0
#
Comments
Points
10.
WEAR HAIR RESTRAINTS WHEN PREPARING FOOD.
0.5
2.
IMPROVEMENT HAS BEEN MADE ON TIME DOCUMENTING PIZZAS. HOWEVER, MULTIPLE CHEESE DOGS AND BEEF BURITOS STILL NEED TO HAVE 2 HR TIME DOCUMENTATION SINCE VENT WILL NOT HOLD 140 F.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/21/2006
Score: 90.5
#
Comments
Points
10.
ALL EMPLOYEES THAT HANDLE FOOD OR CLEAN IN THE KITCHEN NEED TO HAVE A HAIR RESTRAINT ON WHILE DOING SO.
0.5
18.
REPEAT! HOT WATER AT THE 3-COMPARTMENT SINK IS STILL 115 DEGREES F. ITMUST BE ABLE TO MAINTAIN A MINIMUM OF 130 DEGREES F WHEN USING A CHEMICAL SANITIZER. (INTENT TO SUSPEND GIVEN)
5.0
2.
PIZZA DISPLAY UNIT HAS REPEATABLY NOT BEEN ABLE TO HOLD FOODS 140 DEGREES F OR ABOVE. FIND A WAY TO ADJUST THE UNIT TO HOLD FOODS HOT ENOUGH OR FOODS MUST BE KEPT USING THE TIME CONTROL METHOD. ONCE A PIZZA IS DONE COOKING AND PUT IN THE INDIVIDUAL BOXES, THEY MUST BE DATED AND LABELED WITH THE TIME TO DISCARD. THE TIME TO DISCARD IS EXACTLY 2 HOURS AFTER THEY ARE COOKED. THEY MUST THEN BE THROWN CONT.
2.5
28.
FLOORS IN KITCHEN HAVE LOOSE & MISSING TILES EXPOSING BARE WOOD. FLOORREPAIR NEEDS TO BE DONE IMMEDIATELY. CLEAN FLOORS B/H EQUIPMENT & ICEMACINE.
0.5
32.
SEVERAL BOXES ON THE FLOOR IN KITCHEN. KEEP ALL BOXES AND ITEMS ABOVETHE FLOOR AT ALL TIMES TO PERMIT CLEANING.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/27/2006
Score: 94.5
#
Comments
Points
18.
HOT WATER AT THE 3-COMPARTMENT SINK REACHED 115 DEGREES F MAX. MUST PROVIDE AT LEAST 130 DEGREES F WHEN USING A CHEMICAL SANITIZER.
2.5
2.
SEVERAL PIZZAS IN THE DISPLAY/WARMER 130 DEGREES F - 136 DEGREES F. PIZZAS MUST BE HELD AT 140 DEGREES F OR ABOVE. CAN USE THE TIME CONTROL METHOD RATHER THAN TEMPERATURE. EACH PIZZA BOX MUST BE MARKED WITH THE TIME IT CAME OUT OF OVEN (AT 140 DEGREES F) AND DISCARD AFTER2 HOURS.
2.5
32.
SEVERAL BOXES WERE ON THE FLOOR BY COOLERS, SOME ON TOP OF BROOM. KEEPALL ITEMS STORED ABOVE THE FLOOR IN A MANOR TO PROTECT FROM ANY POSSIBLE CONTAMINATION.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/16/2005
Score: 90.0
#
Comments
Points
11.
SANITIZER WEAK OR VACANT IN SPRAY BOTTLE. KEEP 50 PPM-100 PPM BLEACH.
2.5
17.
CLEAN ALL GASKETS ON COOLERS. REPAIR/REPLACE ALL TORN GASKETS. CLEAN SHELVING UNDER BEVERAGE STATION.
1.0
2.
PIZZA IN DISPLAY UNITS 130F-133F. HAMBURGER IN DISPLAY UNIT 110F. MAKESURE UNIT CAN HOLD FOODS AT OR ABOVE 140F. CAN USE THE 2 HOUR TIME METHOD. EACH FOOD PRODUCT MUST BE LABELED WITH THE TIME IT LEFT 140F AND THEN DISCARDED AFTER 2 HOURS.
2.5
23.
KEEP DUMPSTER DOORS CLOSED.
1.0
24.
SEVERAL FLIES IN ESTABLISHMENT, TAKE MEASURES TO PREVENT.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/07/2004
Score: 84.5
#
Comments
Points
11.
SANITIZER IN THE SPRAY BOTTLE WAS LESS THAN 50 PPM OF BLEACH USE 50- 100 PPM & CHANGE DAILY! ICEE DISPENSER NOZZLES NEED TO BE CLEANED.
2.5
15.
ICE SCOOP IS KEPT IN A WORN OUT PLASTIC BAG. KEEP THE SCOOP IN A CLEANDRY CONTAINER OR ON A CLEAN SURFACE. MANY UTENSILS WERE STORED WITH UNCLEAN EQUIPMENT. CLEAN OUT THE UTENSIL DRAWERS THEY ARE DIRTY
1.5
17.
PAINT SHELVING THAT IS WORN & CLEAN THE SHELVING
1.0
2.
EGG & SAUSAGE BISCUIT 105 F I INSPECTED AT 3:00 PM AND THE BISCUITS WERE SET IN THE WARMER AT 7:00 AM. HOT DOG 120 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F
2.5
23.
DUMPSTER LID WAS OPEN. CLEAN UP THE TRASH ON THE DUMPSTER PAD.
1.0
28.
REPAIR THE TILE IN THE FOOD PREP AREA.
0.5
31.
LABEL ALL CHEMICALS IN SPRAY BOTTLES.
2.5
5.
INACCURATE THERMOMETER IN THE SANDWICH COOLER. CALIBRATE METAL STEM THERMOMETERS TO 32 F IN ICE WATER.
1.5
9.
AN EMPLOYEE SMOKED A CIGARETTE AND DIDN'T WASH HER HANDS BEFORE HANDLING FOOD.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/29/2003
Score: 91.5
#
Comments
Points
10.
ALL FOOD HANDLERS MUST WEAR SOME TYPE OF HAIR RESTRAINT
1.0
17.
SOME SHELVES NEED REPAINTING;
1.0
18.
HOT WATER AT 3-COMP. NOT 130 F (110 F AT INSPECTION)
2.5
2.
PIZZA AT 110 F; MUST BE > 140 F OR USE TIME IN PLACE OF TEMP(< 2HRS); (TIME ON PIZZA BOXES 10:00 - 10:05 AM; TIME AT INSPECTION 12:30) * (HAM BISCUITS)
2.5
28.
FLOOR TILES DAMAGED; SOME CLEANING NEEDED, ESP UNDER EQUIPMENT
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/06/2003
Score: 91.0
#
Comments
Points
10.
ALL FOOD HANDLERS MUST WEAR SOME TYPE OF HAIR RESTRAINT.
0.5
17.
SHELVES NEED PAINTING; SOME DAMAGE TO COOLER GASKETS; SHELVES CORRODED
2.0
2.
CHILI AT 110 F; HOT DOG AT 130 F (REPEATS X 2); CHEESEBURGER AT 100F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD > 140 F (OR < 45 F) OR USE TIME IN PLACE OF TEMPERATURE < 2 HRS HOLDING TIME
5.0
28.
DAMAGE TO FLOORS; (NEED CLEANING UNDER EQUIP)
1.0
32.
NO STORAGE ALLOWED ON FLOOR (IN BACK & FEW ITEMS UP FRONT)
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/11/2002
Score: 93.0
#
Comments
Points
11.
ICE MACHINE (IN BACK) NEED CLEANING; DRINK NOZZLES NEED CLEANING.
2.5
17.
GASKETS TORN; SHELVES NEED CLEANING/REPAINTING (REPEAT)
1.0
2.
CHILI AT 110F; (REPEAT) LABEL ALL SPRAY BOTTLES SAUSAGE DOG AT 130 F; (PIZZA 100 - 110 F KEEP TIME LOG) ALL POTENTIALLY HAZARDOUS FOODS MUSTBE > 140 F (01 - 45F)
2.5
28.
SOME DAMAGE TO FLOORS; SOME AREAS NEED CLEANING ESP UNDER EQUIP & AROUND ICE MACHINE.
0.5
32.
NO STORAGE ALLOWED ON FLOOR (I.E. IN BACK COUPLE BOXES UP FRONT & HOT DOG CONTAINERS)
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/09/2001
Score: 95.0
#
Comments
Points
13.
ICE MACHINE HAD MOLD NEEDS CLEANING.
1.5
17.
ALL ITEMS STORED IN ROOM WHERE FOOD OR SINGLE SERVICE ITEMS ARE STOREDSHALL BE AT LEAST 12 INCHES ABOVE THE FLOOR WHEN PLACED ON STATIONARY UNITS OR 6 INCHES ABOVE THE FLOOR ON PORTABLE STORAGE OR OTHERWISE ARRANGED TO PERMIT THROUGH CLEANING.
1.0
2.
CHICKEN SANDWICH 120 F COLE SLAW 55 F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 140 F AND ABOVE OR 45 F AND BELOW (REPEAT)
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/13/2000
Score: 90.5
#
Comments
Points
11.
SANITIZER MUST BE 50 PPM OR GREATER AND USED.
2.5
17.
STORE ALL ITEMS OFF FLOOR 12
0.0
2.
HAMBURGER 110 F COLE SLAW 70 F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINING AT 140 F AND ABOVE OR 45 F AND BELOW.
2.5
23.
KEEP DUMPSTER CLOSED.
1.0
9.
NO SMOKING IN UTENSIL WASH OR PREP AREA. TWO MEN WERE ALLOWED TO COMEIN AND GET ICE. THEY DID NOT WASH HANDS AND ONE HAD A CIGARETTE IN HISMOUTH WHILE SCOOPING ICE.
Location: 1003 S POLLOCK ST SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/11/2000
Score: 97.0
#
Comments
Points
13.
CLEAN DRINK NOZZLES EVERY OTHER DAY IF NECESSARY TO REMOVE BUILD UP.
1.5
17.
PAINT CABINETS UP FRONT OR SEAL. SHOULD BE SMOOTH, NONABSORBENT, EASILY CLEANABLE. CLEAN INSIDE CABINETS UNDER DRINK STATION. LOTS OF DEBRIS AND SPILLS.
