Location: 234 E. Market St. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 12/13/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Some required foods were missing dates. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date. Date should not exceed 7 days! Person in charge education on date marking during inspection. CDI
1.5
41.
3-304.14; Core; Wet wiping cloth stored out on work surface. Store all WET or DAMP wiping cloths in a sanitizer solution between uses.
Location: 234 E. Market St. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 06/02/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; A few foods without a documentation of when the product was made or first handled (deli meats, portioned chicken salads, etc.). All TCS foods that are held over 24 hours must have a date label on them. Foods can be held for 7 days including the date of prep as day 1 plus 6 days. Employee stated that they know when they made the products or opened the packages and dated accordingly.
1.5
49.
4-601.11(B) and (C); Core; Inside the ice machine, clean the back/top portion. It is starting to have a dark build up.
Location: 234 E. Market St. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 12/15/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with owner on where to locate a plan.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The garlic in margarine mixture must be held under temperature control or time control. Should be held at 41F or below in cooler or 135F or above. If going to use time control then put the procedures in writing. The item can be held for 4 hours once removed from temp control. If must be used or discarded at the end of the 4 hours. The 4 hour time must be documented on or by the product.
0.0
23.
3-501.17; Priority Foundation; Many foods without a documentation of when the product was made or first handled (deli meats, cheese, tomatoes, cut greens, etc). All TCS foods that are held over 24 hours must have a date label on them. Foods can be held for 7 days including the date of prep as day 1 plus 6 days. Owner stated that on a certain day of the week, they discard everything and start fresh the next day. This is ok but there must be a written date that starts the time and ends the time to track the 7 days.
1.5
48.
4-302.14; Priority Foundation; The facility does not have a method to check the concentration of the sanitizer solution that is used on the food prep surfaces. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Use the quaternary ammonia sanitizer from the dish sink since this sanitizer does have test strips available.
