Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/21/2021
Score: 100
#
Comments
Points
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
General Comments
Good Food Temps; go to johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/31/2019
Score: 100
#
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: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 08/26/2019
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: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 05/06/2019
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: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/19/2019
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: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/27/2018
Score: 100
#
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: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 07/17/2018
Score: 99
#
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: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/05/2018
Score: 100
#
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: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 07/10/2012
Score: 98.5
#
Comments
Points
14.
When cooling foods down write a date and a time down. You have two hours to drop the food down from 135*F to 70*F, and an additional 4 hours to drop the food down from 70*F to 45*F.
0.0
17.
Cold hold is 45*F or below.
0.0
28.
Flies are present today, improve pestmanagment.
1.0
45.
Repaint or seal floor where paint is chipping at the bread oven. Seal or replace tiles at the front count wall.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/19/2012
Score: 96
#
Comments
Points
16.
Chicken pieces in the display warmer were being held around 126*F, all hot hold foods must be held at 135*F or below. Food was thrown away and not cooled down.
4.0
43.
Repair the faucet at the can wash area.
0.0
45.
Seal/repair floor at new oven.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/04/2012
Score: 96
#
Comments
Points
11.
Sanitizer in one spray bottle was much too strong. Dilute all solutions to 200-300 ppm. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
16.
Chicken was holding at 116-121 degrees F. All potentially hazardous hot foods should hold at 135 degrees F or above. All out of temp foods were discarded.
4.0
34.
Do not store clean utensils between tables or between table and wall. Store in an approved holder or utensil bin or rack.
0.0
45.
Seal/repair floor at new oven.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Do not place fly trap over utensil sink or adjacent to it.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/13/2011
Score: 96.5
#
Comments
Points
11.
Change sanitizer bucket after heavy usage.
0.0
16.
Several fried chicken products were not being held at 135*F or higher. Chicken was thrown away during inspection. Hot hold all foods at 135*F or higher.
2.0
28.
Flies were seen here today, improve pest management.
1.0
44.
Keep dumpster doors and lids closed.
0.5
45.
Seal floor at the new bread oven.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/11/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
One sanitizer bucket was weak of quat solution. All other sanitizers were good. All quat solutions must be 200-300 ppm quat. Change solutions frequently and use test kits to ensure strength.
0.0
16.
Fried chicken was hot holding at 125-130 degrees F. All potentially hazardous hot hold foods must hold at 135 degrees F or above.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/04/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Clean and sanitize all food contact surfaces and equipment good. Clean over and under cutting boards removing all food soil, and then sanitize. Sanitizer is mixing too strong. Dilute all quat solutions to 200-300 ppm max. Use test kits to check strength. Mixing system may need to be adjusted so it dilutes quat sanitizer to the correct strength.
1.5
28.
A few flies were noted at the deli department today; take measures to effectively control and eliminate flies from the facility.
0.0
36.
Fix drain that is not sealing on the 3-compartment sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 07/12/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
Quat sanitizer is being mixed too strong. Dilute quat sanitizer to 200-300 ppm. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food contact areas.
0.0
16.
Fried chicken and chicken wings were out of temp as noted above. All hot hold potentially hazardous foods should hold at 135 degrees F or above.
2.0
40.
Minor equipment cleaning especially on the interior of microwave.
0.0
47.
Use approved storage to keep items off the floor in the walk-in freezer. No crates should be used.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 10/01/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Store raw foods such as eggs below cooked or ready to eat foods. Raw eggs stored above cheeses in the walk-in cooler. Store foods properly to avoid any cross-contamination.
1.5
40.
Clean inside display coolers good and remove all food debris.
0.0
43.
Make sure all handsinks have towels for drying hands. One sink did not have towels in the dispencer.
1.0
49.
Documentation of approved training - 2 point credit awarded. Renew Serv-Safe certification by 4/8/2011
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/17/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Various chicken products not holding at less than approved temperature, reference the above chest. All items removed from sale. Must keep all potentially hazardous hot held foods 135 f or above.
2.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
40.
Clean inside all drawers and shelving below the prep tables.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT Clean slicers at least every 4 hours.
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/21/2009
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
GENERAL COMMENT calibrate metal stem thermometers
0.0
31.
NOT OBSERVED
0.0
40.
Clean display coolers and shelving throughout.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION No sanitizer solution was available at the start of inspection. Keep a solution of 200 ppm quat ammonia available at all times and use on prep areas. Solution properly mixed to 200 ppm ammonia.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/07/2008
Score: 96.5
#
Comments
Points
11.
SLICERS NEED TO BE CLEANED AND SANITIZED AT LEAST EVERY 2 HOURS WHEN IN CONSTANT USE. VISIBLY CLEANED BETWEEN USES WHEN NOT BUSY SO THEY DONOT SIT DIRTY FOR EXTENDED PERIODS OF TIME & SANITIZED.
2.5
17.
CLEAN THE MEAT AND CHEESE DELI CASES AND SHELVING THROUGHOUT.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 02/06/2006
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
17.
CLEAN ALL DRAWERS AND SHELVING IN CAKE PREP AREA. CLEAN CONTAINERS CAKE DECORATING SUPPLIES ARE KEPT IN.
1.0
2.
CHICKEN WINGS & POPCORN CHICKEN 110 F - 125 F. THIS MUST BE HOT HELD AT 140 F OR ABOVE OR BE ON APPROVED 2 HR HOLD METHOD. IF USING TIME INSTEAD OF TEMP FOODS MUST BE DISCARDED AT END OF 2 HR EXPIRATION.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 11/03/2004
Score: 97.5
#
Comments
Points
2.
FRIED CHICKEN 127, 107 CHICKEN NUGGETS, CHICKEN WINGS 110 KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F WHEN KEPT WARM OR USE THE 2 HR TIME METHOD.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/29/2004
Score: 95.0
#
Comments
Points
17.
CLEAN GASKETS ON COOLERS, SLIDERS ON DISPLAY CASES, DRAWERS AND FAN COVERS IN COOLERS. ALSO CLEAN PAN LIPS AND EDGES.
1.0
2.
CHICKEN 125 F. MUST MAINTAIN 140 F OR ABOVE. IF USING TIME (2 HR) HOLDING, FOOD MUST BE DISCARDED AFTER 2 HRS, IT CANNOT BE COOLED THEN SOLD IN COLD CASE.
2.5
23.
KEEP DUMPSTERS CLOSED AT ALL TIMES. GET DRAIN PLUG FOR DUMPSTER.
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 04/11/2003
Score: 92.0
#
Comments
Points
2.
FRIED CHICKEN AT 100 F (REPEAT); MUST BE > 140 F (OR < 45 F); CAN USE TIME PLACE OF TEMPERATURE (< 2 HRS) (11:00 WRITTEN ON BOX 2:20 @ TIME OF INSPECTION
5.0
3.
KEEP ALL FOODS COVERED/PROTECTED (I.E. CAKES/ROLLS; WATCH EGG STORAGE (RECOMMEND PUTTING ITEMS FROM HOT BAR IN FREEZER INITIALLY TO CHILL FASTER)
Location: 901 SOUTH BRIGHTLEAF BLVD SMITHFIELD, NC 27577 Facility Type: Food Stand Inspection Date: 01/24/2003
Score: 94.5
#
Comments
Points
2.
FRIED CHICKEN AT 100 F; MEATBALLS AT 110 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE > 140 F (OR LESS < 45 F) OR TIME IN PLACE OF TEMP MAY BEUSED (< 2 HRS); (IF TIME IN PLACE OF TEMP IS USED IT MUST BE WRITTEN DOWN)
2.5
31.
STORE ALL CHEMICALS AWAY FROM FOOD RELATED ITEMS (IN CAN WASH ROOM ANDGLASS CLEANER IN CABINET NEAR SINGLE-SERVICE CONTAINERS) (REPEAT)
