Location: 227 E Market St. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 06/27/2024
Score: 86
#
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. There is not a food safety certified manager and there were multiple 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 is not a food safety certified manager on duty during the inspection.
1.0
10.
6-301.12; Priority Foundation; The hand sink in the kitchen did not have paper towels provided in the dispenser. Always keep the hand sink stocked for proper hand washing procedures. Paper towels provided from bar area sink.
1.0
10.
5-202.12; Core; Hot water at the hand sink was 88F. How water muse be provided at 100F minimum at the hand sink.
0.0
15.
3-302.11; Priority; In the outside storage shed, a box of raw chicken was on the table thawing. Water from the raw chicken in thaw was dripping onto the floor below. Raw vegetables are stored directly below this table and close to the drip. In order to avoid a potential cross contamination risk, raw meats cannot be handled/placed in the same location or above ready to eat foods. The chicken was moved into the inside prep sink for proper thaw. Vegetables with edible peel (tomatoes) stored directly on the bottom inside the reach in cooler. Fruits and vegetables with peels that are consumed must be stored in a clean container. Items moved to container.
1.5
16.
4-501.114; Priority; The dish machine had a hose in soap solution and a hose in a sanitizer solution. There was not a measurable amount of sanitizer provided in the dish machine once ran. Upon closer inspection, it appears that the sanitizer is being dispensed at the wash cycle and the soap is being dispensed at the rinse cycle. The sanitizer that was being used was a quaternary ammonia solution that the manufacturer states a "60 second submersion contact time". This quaternary ammonia solution is not approved for dish machine use. The dish machine cannot be used until it is set up correctly with soap being dispensed at the appropriate cycle and a sanitizer that is manufactured for dish machines is dispensed at the appropriate cycle. All food contact items must be washed, rinsed and sanitized in the 3-compartment sink only.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler on the far side by prep sink is holding foods at 45F-46F. Cooler must be able to hold foods at or below 41F at all times, even during busy times of operation. Unit should be serviced to be able to properly cold hold. Cut cabbage in container at prep table at 77F. Container of cooked chicken on prep table at 78F. TCS Foods cannot be left at room temperature until ready to use. Keep in the cooler at 41F or below. Items above 45F were removed.
1.5
23.
3-501.17; Priority Foundation; All of the foods in all of the coolers that require a date label, did not have the required date label on them. All foods that are TCS and ready to eat must have a date label on them to track the 7 day hold time. These foods can only be held for a maximum of 7 days, date of prep is day 1. The foods must be labeled to track the 7 day hold time. Employee able to date according to date of prep/cook.
1.5
35.
3-501.13 ; Priority Foundation; Large box of raw chicken thawing by sitting on a table in the outside shed. Thawing by sitting food on a surface at ambient temperatures is not approved. Thaw in the cooler, in the prep sink under cold running water, in the microwave if going to immediately cook or as part of the cooking process. Chicken was moved to the kitchen prep sink to thaw under running water.
0.5
38.
6-501.111; Core; Many flies seen in the kitchen area. Many love roaches seen on the floor, walls, sides of equipment and around prep areas. Immediate measures need to be taken to eliminate all pest from the facility. Keep foods and food contact surfaces protected from pest while in storage and preparation.
1.0
39.
3-307.11; Core; The door to the outside food storage shed was open and unlocked during the inspection. The door to the outside food storage shed must be kept locked when not in use by an employee. This is to keep the foods protected from unauthorized access.
1.0
39.
3-305.11; Core; The food prep table that had meat and vegetables on it is being pushed up directly next to the hand sink in the kitchen. In order to keep the foods protected from splash contamination when washing hands, the table must be pushed away from the hand sink (18" away is preferred).
0.0
41.
3-304.14; Core; Between uses, wiping cloths must be stored in a sanitizer solution. Soiled wiping cloth was on cutting board by prep and there was not a sanitizer solution available. Employee found a bucket and made a 50ppm chlorine solution to keep wiping cloths in.
0.5
47.
4-501.11; Core; The reach in prep cooler has pooled water in the bottom inside of it. Repair the sources of the water and do not store anything in the pooled water.
0.5
48.
4-501.19; Priority Foundation; The hot water at the dish sink is 88F. Water heater was found to be malfunctioning. Must provide a minimum of 110F at the dish sink. Repair by July 8th, 2024
0.5
49.
4-601.11(B) and (C); Core; There is a build up of food debris and residue in all of the reach in coolers that are inside the kitchen and the shed. Clean at a frequency to prevent this build up. Clean all cooking equipment to remove buildup and splash.
0.5
55.
6-501.12; Core; The walls in the kitchen around the grill and prep areas need to be cleaned to remove food splash and debris. The floors under and around all equipment, coolers and stove need to be cleaned to remove build up. The kitchen should be cleaned at a frequency to prevent food splash and debris build up.
Location: 227 E Market St. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 02/20/2024
Score: 91.5
#
Comments
Points
10.
6-301.12; Priority Foundation; The hand sink in the kitchen did not have paper towels provided in the dispenser. Always keep the hand sink stocked for proper hand washing procedures. Employee was able to refill the dispenser.
1.0
15.
3-302.11; Priority; Box of raw shell eggs placed on shelf above cooked foods and dairy. In all coolers, keep the items that are raw stored below the items that are ready to eat. Employee rearranged.
0.0
16.
4-501.114; Priority; The dish machine only had a hose that was able to dispense drying chemical into the machine. The machine did not have any dish soap or sanitizer attached to the dispensers. The dish machine cannot be used until it is properly operating and capable of washing the food contact items with soap/detergent and the providing a measurable sanitizer of 50ppm-100ppm chlorine. Use only the 3-compartment dish sink to wash, rinse and sanitize. Repair for a verification visit on February 29th, 2024.
4-602.11; The potato sliced that is mounted on the wall above the cooler had a build up of different vegetables on it. This was mentioned to be from a previous days use. This slicer must be washed after use for that day.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler on the far side by prep sink is holding foods at 43F-46F. Cooler must be able to hold foods at or below 41F at all times, even during busy times of operation. Unit should be serviced to be able to properly cold hold. Cut lettuce and mixture with cut tomatoes on ice bath at 44F-49F. Cut tomatoes and cut lettuce on ice bath must be held 41F or below. Ice needs to come around the sides of the containers and changed often. If unable to hold at 41F or below then time control can be used. Before using time control, contact me for a discussion on methods and required documentation. Container of cooked chicken on prep table at 67F. Foods cannot be left at room temperature until ready to use. Keep in the cooler at 41F or below. Items above 45F were removed.
1.5
23.
3-501.17; Priority Foundation; Many foods in the reach in prep coolers that require a date label, did not have the required date label on them. All foods that are TCS and ready to eat must have a date label on them to track the 7 day hold time. These foods can only be held for a maximum of 7 days, date of prep is day 1. Employee able to date according to date of prep/cook.
1.5
39.
3-305.11; Core; Two mesh bags of onions and a bag of potatoes stored on the floor in the outside walk in shed. All foods must be stored 6" minimum above the floor on shelving to keep them protected. 3-307.11; Core; The ice machine is in the hallway outside of kitchen, customers take this path to the restrooms. The ice machine must be kept locked of door to this area must be kept locked to protect from potential access/contamination. The door to the outside food storage shed must be kept locked as well when not in use by an employee. This is to keep the foods protected from unauthorized access. Cans of beverage stored below the dump sink in the front beverage area. Remove all items that will be consumed or hold things that will be consumed from below the sink and drain lines of sink.
1.0
41.
3-304.14; Core; Between uses, wiping cloths must be stored in a sanitizer solution. Soiled wiping cloth was on cutting board by prep and there was not a sanitizer solution available. Employee found a bucket and made a 50ppm chlorine solution to keep wiping cloths in.
0.5
47.
4-501.11; Core; In the kitchen, the 3 door reach in cooler has pooled water in the bottom inside of it. Repair the source of the water and do not store anything in the pooled water.
0.0
48.
4-302.14; Priority Foundation; The facility was only able to provide me quaternary ammonia test strips. There is not quaternary ammonia at the dish sink. Facility is using a chlorine based sanitizer at the dish sink and the dish machine. Provide chlorine test strips to check the concentration of the sanitizers at both locations and the sanitizer solution buckets. Provide a soap/detergent at the dish machine for adequate washing of food contact items in the machine when used.
0.5
49.
4-601.11(B) and (C); Core; There is a build up of food debris and residue in all of the reach in coolers inside the kitchen and the shed. Clean at a frequency to prevent this build up. The blue trays that hold items in the dish machine have a black build up on them. Clean to remove. Clean inside and outside the dish machine.
0.5
55.
6-501.12; Core; The walls in the kitchen around the grill and prep areas need to be cleaned to remove food splash and debris. The floors under and around all equipment, coolers and stove need to be cleaned to remove build up. The kitchen should be cleaned at a frequency to prevent food splash and debris build up.
Location: 227 E Market St. Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 10/12/2023
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation, there should be a manager on duty that is certified in food safety. There was not a person on duty that was in charge that was food safety certified and there were priority violations. There should be a manager on duty that is certified in food safety within 6 months of obtaining the transitional permit or points will be deducted. CDI with education.
0.0
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 that is certified in food safety. This should be completed within 6 months of the permit date or a point will be deducted.
0.0
8.
2-301.14; Priority; Employees exiting the building from the back door and then entering the kitchen, placing on gloves and going to handle food. Employee handled raw chicken with gloved hand then went to handle vegetables and spatulas. Education on handwashing was given to CDI and is needed to be monitored by management. Hands must be washed at entry to the kitchen and before placing on gloves to handle foods or clean food contact items. Always change gloves and wash hands after handling a raw meat product and before doing any other task.
2.0
10.
5-205.11; Priority Foundation; At start of inspection, access to the hand sink was blocked on the side by bottles and cups on the edge. It was blocked on the front by a table that was being used to prepare food. The hand sink must always be accessible at all times for proper hand washing technique and frequency. Items moved. Food and food preparation items must be kept away from the hand sink to avoid a cross contamination. Table was moved ~18" away.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler on the far side by prep sink is holding foods at 42F-45F. Cooler must be able to hold foods at or below 41F at all times, even during busy times of operation. Unit should be serviced to be able to properly cold hold. Cut tomatoes and cut lettuce on ice bath must be held 41F or below. Ice needs to come around the sides of the containers and changed often. If unable to hold at 41F or below then time control can be used. Before using time control, contact me for a discussion on methods and required documentation.
1.5
23.
3-501.17; Priority Foundation; None of the foods that required date labeling had a date on them. All foods that are TCS and held over from that days operation must have a date label on it. The date label must be either the date the food was prepared or the date that is the 7 day expiration date (7 days= date of prep + 6 days). Employees able to indicate the date of prep to label items.
1.5
37.
3-302.12; Core; Many containers of dry foods (spices, seasoning, breading) without the name on it. Label all dry food containers with the contents.
0.0
40.
2-402.11; Core; All employees who prepare food must wear a hair restraint while doing so. If the employee has facial hair then they must also wear an effective beard guard to cover.
0.0
41.
3-304.14; Core; Wiping cloths must be stored in a sanitizer solution between uses. If using a chlorine based sanitizer then the concentration must be between 50ppm-100ppm. Use test strips to check the concentration. Do not place wiping cloths on prep tables/surfaces.
