Location: 1720 E Market St Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 07/17/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Roast beef in front hot hold was 129-130F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat settings are set high enough to maintain proper temps. Manager discarded product during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Some deli meats and other meats at prep unit were stacked much too high in cardboard containers and read 45F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure temperature compliance. Do not stack product too high and deep in prep units to allow for better hold temperatures. Manager education. CDI
1.5
44.
4-901.11; Core; Air dry all food pans after washing them and before stacking them. Do not stack pans wet. Invert pans so that they drain of water.
Location: 1720 E Market St Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 02/19/2024
Score: 100
#
Comments
Points
23.
3-501.17; Priority Foundation; Some required foods that require date mark only had day dots. Day dots are not sufficient enough information to determine shelf life. Date marked products may be held for up to 7 days at 41F or below hold temp. Use numerical dates on all foods requiring date mark! Manger education. CDI
0.0
50.
5-103.11; Priority Foundation; Hot water is fluctuating up and down abnormally. Manager stated that repair tech had to order a part for instant hot water heaters. Water temp was above 100F at hand sinks and around 110F at the utensil sink when checked. Will follow up.
Location: 1720 E Market St Smithfield, NC 27577 Facility Type: Restaurant Inspection Date: 01/17/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dish machine was not sanitizing dishes when first checked, after management worked on the machine, the dish machine started sanitizing properly. CDI
