Location: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/08/2023
Score: 99.5
#
Comments
Points
39.
3-307.11; Core; Several opened bags of cereal in the dry food storage room. Once a bag of food is opened, the remaining contents should be stored in a covered container or a sealed bag.
0.0
44.
4-901.11; Core; Several clean food pans stacked wet in multiple locations. Arrange all items to permit air drying before directly stacking on top of each other.
Location: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/18/2023
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; 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! Staff education during inspection. CDI
Location: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/07/2022
Score: 95
#
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 person in charge on duty that is certified in food safety. The facility does not have a food safety certified manager and there was priority violation.
1.0
2.
2-102.12 (A); Core; 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 certified in food safety.
1.0
22.
3-501.16 (A)(2) and (B); Priority; On the prep table in the kitchen, boxes of bacon at 55F, egg white patties and egg with cheese patties were sitting out. Unless under immediate preparation, foods cannot sit at room temperature until ready to prepare. Keep under temperature control in the cooler or freezer. Foods have only been out for less then 30 minutes so the items were moved back to the cooler.
1.5
39.
3-306.11; Priority; Apples in a bowl next to other fruits on the guest serving line without a protective cover or wrapping, product exposed to nose/mouth contamination and hand contamination due to no serving utensil or barrier. Since apples have an edible peel, when placed on a self service bar they must have a serving utensil and a protective cover over them or on them. Suggest individually wrapping each apple in food grade plastic wrap.
1.0
41.
3-304.14; Core; Wiping cloths placed on counters when done cleaning. Between uses, the wiping cloths must be placed in a properly mixed sanitizer solution. The bucket for cloths was empty. Employee was able to mix a solution of 200ppm Quat Ammonia to hold wiping cloths in.
Location: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/22/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty. A certified manager from an accredited program must be on duty at all times of operation.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection.
1.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for all employees to review as necessary. Education during inspection. CDI
0.5
16.
4-501.114; Priority; No approved sanitizer mixed at the start of inspection. Have 150-300 ppm quat sanitizer mixed in a bucket for storing multi use wiping cloths in between uses. Use sanitizer on all food contact surfaces, equipment, and utensils. Sanitizer mixed during inspection and tested good. CDI Sanitizer should be mixed on opening and remain available for use during ALL hours of operation!
1.5
21.
3-501.16(A)(1) ; Priority; Sausage links were 125F. All hot hold potentially hazardous foods must hold at 135F or above. Sausage reheated. CDI All other hot foods were good.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy forms. Click on 2017 FDA Food Code link at the top of page to go to download page where forms can be downloaded in PDF format.
Location: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/02/2021
Score: 97.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge may be demonstrated by one of three ways. 1) Have food safety manager certification from an accredited program. 2) no priority violations on inspections. 3) Answer questions related to public health principles and practices applicable to operation.
0.0
2.
2-102.12 (A); Core; No certified food safety manager on duty. A certified manager from an accredited program must be on duty at all times of operation.
1.0
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.
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for all employees to review as necessary. Education during inspection. CDI
0.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Have sanitizer at 150-300 ppm quat or 100 ppm chlorine made up for use on all food contact surfaces, equipment, and utensils at ALL times of operation. Use bucket of solution and fill at sanitizer mixing valve. Store all wiping cloths in sanitizer when not being used. Sanitizer made during inspection and tested good. CDI
1.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/10/2019
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: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/12/2019
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!
Location: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/04/2018
Score: 95
#
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: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/22/2018
Score: 95
#
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: 190 S Equity Dr. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/21/2012
Score: 96.5
#
Comments
Points
10.
Water/ice is dripping down on food packages in the reach-in freezer. This is a contamination issue due to non-potable water associeted with refrigeration systems. Fix this issue ASAP. Make sure all dry foods are in a sealed container once they are opened for protection. Will follow up on this issue on 6/26/12.
1.5
11.
Make sure properly mixed sanitizer is available at all times of operation. Approved sanitizer is 200-300 ppm quat, or 50-100 ppm chlorine. Use test kits to check sanitizer strength. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
47.
Use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
