Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/11/2024
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; The hand sink that is in the grill area had a container in it and had whole tomatoes in it. This sink is for hand washing only and should never be used for any other purpose. Do not store or place any item in this sink. Items were removed. Produce was not washed at this sink but as a reminder, no food can be handled or washed at this hand sink.
1.0
23.
3-501.17; Priority Foundation; Deli meat in the tall reach in cooler without a date label on it. All other items had a date label. Date label the deli meat as well when the package is opened. Employee labeled with date.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/03/2023
Score: 100
#
Comments
Points
41.
3-304.14; Core; The chlorine concentration in the bucket for wiping cloths was ~200ppm. The chlorine concentration must be between 50ppm-100ppm. Use test strips to check the concentration of chlorine when making the solution.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/09/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; A small bucket was placed in the front part of the hand sink on grill line. This sink is for handwashing only and nothing can be stored in it. Bucket was removed.
0.0
39.
3-306.11; Priority; The facility has a hot holding unit that is accessible by customers to grab the food they want to purchase. In this unit is wrapped sandwiches and trays of french fries. The fries are not wrapped or covered and exposed to potential contamination from the customer side. Fries must be wrapped if allowing customers to grab themselves. Trays were wrapped with plastic wrap and placed back into the hot hold unit.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/19/2022
Score: 100
#
Comments
Points
56.
6-501.14; Core; The ventilation system above the grill and fryers has a dust/grease build up on the filters that needs to be cleaned. Remove the filters and clean or have a company clean and service the system.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Pic was informed of new reportable disease added to code. New employee health forms are available for downloading and printing. Have employees read the new employee health forms and sign or update the employee health policy accordingly. Educational materials given to PIC at inspection. CDI education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea cleanup plan is required. Pic informed of need for a vomit and diarrhea clean up plan and directed to website to down load a template and materials. CDI education.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/10/2019
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: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/30/2019
Score: 97
#
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: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/23/2018
Score: 94.5
#
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: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/20/2018
Score: 97
#
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: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/04/2012
Score: 97.5
#
Comments
Points
11.
Keep utensil sink and drainboard cleaned and sanitized at all times. Clean all food or utensil contact surfaces good, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine.
1.5
28.
Flies noted inside facility today; take measures to control all flies.
0.0
40.
Clean hood vents.
0.0
45.
Clean floors, walls, and ceilings where necessary; clean all dust. Repair ceiling where paint is peeling in the rear. Replace any cracked or damaged floor tiles.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/21/2012
Score: 97.5
#
Comments
Points
2.
Employee drink stored in the cooler next to eggs. Store all employee drinks in approved locations away from food and utensil areas.
1.5
40.
Clean all cabinets and shelving. Clean hood vents.
0.0
45.
Clean floors, walls, and ceilings where necessary; clean all dust. Repair ceiling where paint is peeling in the rear. Replace any cracked or damaged floor tiles.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/13/2011
Score: 96.5
#
Comments
Points
11.
Clean and sanitize clean end of utensil sink drainboard. Clean all food or utensil contact surfaces good, then sanitize with approved sanitizer.
1.5
28.
Flies noted inside the facility today; take measures to control and eliminate all flies in the facility.
0.0
43.
Make sure all hand sinks have soap and towels; hand sink in the rear was not stocked properly; do not store any items on or in the handwash sink up front.
1.0
45.
Clean floors, walls, and ceilings where necessary; clean all dust. Repair holes in wall in kitchen; repair ceiling where old light fixtures were.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 05/20/2010
Score: 95
#
Comments
Points
11.
Sanitizer available was too weak, it did not turn the test strips color. Chlorine (bleach) should be at least 50 ppm or greater. Remade sanitizer. Inside of microwave needs cleaning, manager cleaned microwave.
1.5
16.
Several items in the glass display nwere at 121* to 125*F, all hot hold foods must be held at 135*F or above. Foods were reheated or thrown away.
2.0
35.
keep plastic sleeve pulled upon paper cups at drink station. The plastic sleeve will protect the mouth portion of the next cup when a dirty hand touches the cups.
1.0
45.
Better cleaning of floors in back room is needed. (Behind and below dish shink, mop sink and hand sink.)
0.5
46.
End caps are needed on lighting in dish sink room.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/25/2009
Score: 96
#
Comments
Points
10.
Do not store food in direct contact with grocery/thank you bags. Store food in food grade bags.
1.5
16.
Hot hold is 135*F or above. Rice was reheated.
0.0
17.
cold hold is 45*F or below. Milk for the coffee was trashed.
0.0
19.
Straight bleach was being used as sanitizer, should use a mixture of bleach and water of 50ppm bleach. Use new bottles for sanitizer do not use old chemical bottles.
1.5
28.
A lot of dead bugs on the floor, keep the pest control up and clean floors on a regular basis.
0.0
35.
REPEAT VIOLATION Keep plastic sleeves pulled-up on drinking cups, the sleeve is to protect the mouth piece of all the cups or get a cup dispenser.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/07/2009
Score: 94.5
#
Comments
Points
35.
REPEAT VIOLATION Keep plastic sleeves pulled-up on drinking cups, the sleeve is to protect the mouth piece of all the cups or get a cup dispenser.
1.0
2.
CORRECTED DURING INSPECTION; GENERAL COMMENT Even in freezers, keep all personal drinks away and below food, food prep areas and food contact surface.
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Cofee in predistributed filter were sitting out on top of microwave uncovered and set so everyone can cough or sneeze on coffee.
3.0
11.
CORRECTED DURING INSPECTION Drink nozzles had slime build-up, better cleaning is needed. Employee cleaned drink nozzles.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/02/2009
Score: 97.0
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
35.
Keep sleeve up around the single service cups at beverage station to protect the mouth contanct part of cups from contamination.
0.5
40.
Repair white prep counter where damaged, cut marks. Repair/replace food pans that are in bad repair or no longer cleanable.
0.5
45.
Repair damaged floors & walls in back (dishsink) room.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Coffee filters with coffee in them sitting on top of microwave exposed and unprotected. They were moved to a closed plastic container. Store protected at all times.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Once opened, store dry foods in a covered container (rice)
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/22/2009
Score: 96.5
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Fried chicken in hot hold cabinet 128 f - 133 f. A hot held potentially hazardous foods must hold 135 f or above. Chicken was removed and reheated >165 f.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
Rodent droppings seen on shelving that is used for storage of single service items. Remove & prevent. Protect single service items and clean.
1.0
31.
NOT OBSERVED
0.0
35.
GENERAL COMMENT Keep single service cups protected w/sleeve while in customer area
0.0
40.
Clean shelving, wire baskets and storage areas.
0.5
44.
GENERAL COMMENT repair area around dumpster that has standing water.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Keep coffee filters w/coffee covered.
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
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: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 01/05/2009
Score: 96.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT APPLICABLE
0.0
40.
Clean the white wire baskets that are used for storage.
0.5
44.
GENERAL COMMENT Repair ground around dumpster where holes allow for standing water. Replace bowls that are in bad repair.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Sanitizer solution in bucket was weak or vacant. Must be a strenth of 50 ppm - 100 ppm, chlorine solution. Chlorine added to solution and now a strength of 50 ppm.
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/02/2008
Score: 96.0
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION/cHEESEBURGERS AND FRIEND CHICKEN SANDWICH IN HOT HOLD CABINET 119 F-126 F. aLL ITEMS MUST BE HELD AT 135 F OR ABOVE. ITEMS WERE REHEATED TO >165 F TO CORRECT.
2.0
18.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
40.
CLEAN SHELVING UNDER THE ENTIRE FRONT AREA. REPAIR WHITE COUNTER WHERE DAMAGED.
0.5
7.
NOT OBSERVED
0.0
11.
CORRECTED DURING INSPECTION/SANITIZER SOLUTION IN BUCKET WAS WEAK OR VACANT. kEEP A SOLUTION OF 50 PPM - 100 PPM CHLORINE SANITIZER AVAILABLE & USE. CHANGE & CHECK STRENGTH. SEVERAL DIRTY FOOD UTENSILS & CONTAINERS FOUND. VISIBLY CLEAN & SANITIZE BEFORE STORING.
1.5
20.
NOT APPLICABLE
0.0
23.
GENERAL COMMENT
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/08/2007
Score: 96.0
#
Comments
Points
17.
CONTINUE CLEANING SHELVING (WHITE WIRE RACK) AND CABINETS.
1.0
2.
HAMBURGERS IN POT ON STOVE 129-131 F. MUST BE ABLE TO HOLD 140 F OR ABOVE. CHEESEBURGERS IN HOT HOLD UNIT 125 F-130 F. SHOULD BE > 135 F. CAN USE TIME CONTROL INSTEAD. PLACE A LABEL ON THE WARMER OF THE ITEM,# OF THAT ITEM AND THE TIME THEY WERE PLACED IN UNIT. MUST BE PLACED IN UNIT. MUST BE PLACED IN UNIT > 135 F. SALE OR DISCARD WITHIN 2 HOURS.
2.5
28.
REPAIR DAMAGED WALL IN BACK ROOM. CLEAN WALLS BY COOK AREA AND FLOORS IN BACK AREA.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 07/10/2007
Score: 92.0
#
Comments
Points
11.
SANITIZER STRENGTH IN BUCKET WAS VACANT OR TOO WEAK. KEEP A SOLUTION OF 50 PPM - 100 PPM CHLORINE AT ALL TIMES OF OPERATION. DON'T RINSE ANY UTENSILS OR FOOD CONTAINERS AT THE HANDWASH SINK. TAKE ALL ITEMS TO THE DISHWASH SINK IN BACK ROOM.
2.5
17.
REMOVE FOIL FROM ALL CONTAINERS, CLEAN CONTAINERS AND SHELVING. REMOVEDIRTY CAULK FROM THE PRE/SERVING BAR. CLEAN THE BACK REACH-IN FREEZER.
1.0
2.
DOUBLE DOOR REACH-IN COOLER ON PREP LINE HAS AN AIR TEMP. OF 56 F, FOODS (HAM,CHEESE,CHILI) 52 F-53 F. THIS COOLER SHOULD BE ABLE TO HOLDFOODS 45 F OR BELOW. THIS COOLER CANNOT BE USED UNTIL REPAIRED, ALL FOODS ARE IN THE WALK-IN. HAMBURGERS IN HOT HOLD UNIT 131 F-132 F. SHOULD BE ABLE TO HOLD AT 140 F OR ABOVE.
2.5
24.
LIVE ROACHES SEEN IN PREP AREA. TAKE IMMEDIATE MEASURES TO REMOVE & PREVENT.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 08/01/2006
Score: 95.0
#
Comments
Points
10.
ALL EMPLOYEES PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
0.5
17.
GENERAL CLEANING IS NEEDED THROUGH OUT THE STORE ON SHELVING, CONTAINERS HOLDING UTENSILS AND MICROWAVES.
1.0
29.
END CAP ON LIGHT IN DISH WASHING ROOM IS NEEDED.
0.5
3.
WHEN STORING FOOD IN COOLERS AND FREEZERS STORE ALL RAW MEATS, EGG INCLUDED BELOW COOKED, PRECOOKED AND READY TO EAT FOODS (VEGETABLES). STORE HANDLES ON SCOOPS OUT OF DRY PRODUCT OR KEEP SCOOPS IN CLEAN SEPERATE CONTAINER. SPLASH GUARD IS NEEDED HAND SINK IN GRILL AREA, HANSINK SHOULD BE 18 INCHES FROM GRILL OR A SPLASHGUARD IS NEEDED. DO NOT STORE ANY CLEAN UTENSILS WITH IN THE 18 INCHES.
2.5
32.
KEEP ALL FOOD SINGLE SERVICE ITEMS STORED OFF THE FLOOR. STORAGE AREA SHOULD BE MORE ORGANIZED.
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 10/07/2005
Score: 90.0
#
Comments
Points
10.
WEAR HAIR RESTRAINTS.
1.0
11.
KEEP SANITIZER PROPERLY MIXED AT ALL TIMES. MIX BLEACH 50-100 PPM.
2.5
2.
CHEESE BURGERS AND HAMBURGERS 115 F. MUST MAINTAIN 140 F OR ABOVE OR BE ON APPROVED 2 HR HOLD TIME METHOD.
2.5
21.
KEEP PAPER TOWELS AT HANDSINK IN UTENSIL AREA.
1.0
28.
REPAIR LEAKS IN CEILINGS. CLEAN FLOORS UNDER EQUIPMENT.
0.5
3.
DO NOT STORE RAW MEATS OR EGGS ABOVE OR WITH VEGETABLES OR OTHER READYTO EAT FOODS. STORE FROM BOTTOM TO TOP: EGGS/CHICKEN, RAW BEEF, RAW PORK, READY TO EATS
Location: 3300 US 70 W CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/14/2004
Score: 92.0
#
Comments
Points
10.
ALL EMPLOYEES THAT HANDLE FOOD MUST WEAR A HAIR RESTRIANT.
0.5
15.
KEEP ALL CLEAN EQUIPMENT OFF THE FLOOR 6
0.0
2.
CHILI WAS 105 F UPRIGHT FREEZER DOOR WAS OPEN ALL FOODS IN THE FREEZERWERE 45 - 42 F. KEEP FROZEN FOODS FROZEN AND REPAIR DOOR SEAL ON FREEZER. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F OR AT OR BELOW 45 F.
2.5
21.
NO SOAP AT THE HANDSINK AT THE GRILL OR IN MEN'S OR WOMEN'S RESTROOMS
