Location: 107 B N. Webb St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 01/02/2024
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. While the food service is in operation, there must be a manager on duty that is certified in food safety.
1.0
39.
3-307.11; Core; Keep reach-in cooler in the dining area locked so customers cannot access it.
Location: 107 B N. Webb St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 07/26/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. While the food service is in operation, there must be a manager on duty that is certified in food safety.
Location: 107 B N. Webb St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 01/10/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. While the food service is in operation, there must be a manager on duty that is certified in food safety.
1.0
21.
3-501.16(A)(1) ; Priority; Hotdogs and chili in hot hold unit at 115F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating. PIC noticed breaker had been flipped.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The front reachin cooler holding at 55F for air temperature. Tomato, lettuce, in prep cooler holding at 50F. PIC stated just cut/prepped the vegetables for todays lunch. Stated normally do not put potentially hazardous items in the unit. The rest of the unit were drinks and non potentially hazardous foods. Do not use unit to hold potentially hazardous foods until holding at 41F or below. Can use ice bath or time control on foods in the unit for rush times. CDI
Location: 107 B N. Webb St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 07/27/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. While the food service is in operation, there must be a manager on duty that is certified in food safety.
1.0
9.
3-301.11; Priority; Employee handling tomato barehanded. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI Talked with employee about the issue and employee put on gloves.
Location: 107 B N. Webb St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 02/15/2022
Score: 98.5
#
Comments
Points
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. Facility does not have a person on duty that has a certificate in food safety.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Facility must have an employee health policy that includes all of the pathogens of concern and symptoms of concern for food handlers. An example of such policy can be found at www.johnstonnc.com/envhealth
0.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Management was notified previously of the requirement and where to locate a plan. An example of the policy can be found at www.johnstonnc.com/envhealth
Locate or develop the plan and have a copy available for employees to be able to locate when needed. Have available in the restaurant by 2-25-2022
Location: 107 B N. Webb St. Selma, NC 27576 Facility Type: Restaurant Inspection Date: 10/11/2021
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. While the food service is in operation, there must be a manager on duty that is certified in food safety. Manager must have the certificate for the managers serv safe course.
1.0
5.
2-501.11; Must have a written vomit and diarrhea clean up plan.
0.0
24.
3-501.19; Shredded cheese used as a topping for soup, on ice bath but too warm (68F). Facility is open for lunch only and a small portion of cheese is placed in a small disposable container by steam table for that lunch service only. Document the time the cheese was removed from temperature control on the container and use or dispose with in 4 hours.
0.0
General Comments
Provide an updated Employee Health Policy that includes the pathogens of concern.
