Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/05/2024
Score: 98.5
#
Comments
Points
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Build up of grease and debris between the flat top and fryer. Clean cob webs from the ceilings.
0.5
55.
6-501.12; Core; PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Continue to work on cleaning of floors in the kitchen and dish areas. Repair any areas where flooring is cracked to prevent any pooling of water from cleaning or build up of food debris that will attract pests.
0.5
56.
6-202.11; Core; replace the missing shield on the light fixture over the ice machine. All lighting must be shielded.
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/11/2024
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Build up of grease and debris between the flat top and fryer. Clean cob webs from the ceilings.
0.5
56.
6-202.11; Core; replace the missing shield on the light fixture over the ice machine. All lighting must be shielded.
0.0
General Comments
Discussed changing the frequency for this establishment from a 3 to a 2 due to use of precooked chicken and prepattied burgers. PIC will discuss with management what items are expected to be cooked and cooled and if the use of precooked chicken will continue. Will update at next inspection. To become a 2 frequency all chicken must be precooked, burger patties must be prepattied by manufacturer, and only 2 items may be cooked and cooled for use at a late date.
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/27/2023
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
23.
3-501.17; Priority Foundation; All ready to eat TCS foods that are prepared/opened and held for more than 24 hours must be date labeled and held for a maximum of 7 days with day one as the date of opening or preparation. All these items must be held at 41F or below in order to be held for more than 24 hours. Deli meats and opened hot dogs and chili in the one door cooler, all must be datelabled. sliced tomatoes held for over 24 hrs must have a date label. Items labeled at inspection in the one door. All ready to eat TCS foods must be used within 24 hours from the date or opening that are stored in the prep top or reach in unit that is holding at 44F. CDI
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/01/2023
Score: 91.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Observed employee obtaining water from the handsink to fill up the hot dog steamer unit. Do not use handsinks for any other purposes aside from handwashing for employees. A handwashing sink may not be used for purposes other than handwashing. Pf CDI education.
1.0
16.
4-501.114; Priority; A properly prepared food contact surface sanitizer is required at all times. Labeled bleach spray bottle did not contain bleach but some other chemical. NO food contact surface sanitizer was provided at start of inspection. Solution was prepared at inspection to 50-100ppm of chlorine. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Small reach in prep unit was holding foods at 44f.the integrated thermometer on the unit was also reading 44F. All TCS foods must be held at 41F or below. Service this unit and make any necessary adjustments or repairs to ensure all TCS foods are held at 41F or below. Date marking and holding for foods for over 24 hours in the unit is not allowed while the unit is not able to hold foods at 41f or below. CDI education.
1.5
23.
3-501.17; Priority Foundation; All ready to eat TCS foods that are prepared/opened and held for more than 24 hours must be date labeled and held for a maximum of 7 days with day one as the date of opening or preparation. All these items must be held at 41F or below in order to be held for more than 24 hours. Deli meats and opened hot dogs all must be datelabled. sliced tomatoes held for over 24 hrs must have a date label. Items labeled at inspection in the one door. All ready to eat TCS foods must be used within 24 hours from the date or opening that are stored in the prep top or reach in unit that is holding at 44F. CDI
1.5
28.
7-203.11 ; Priority; Labeled sanitizer spray bottle contained a different unlabeled chemical. Do use Food contact surface sanitizer bottles for other chemicals. A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. P SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. New sanitizer bottle prepared at inspection. CDI
1.0
38.
6-501.111; Core Heavy presence of drain flies at the prep top cooler and the dish sink area. clean and maintain drains and under sinks to eliminate drain flies. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12, 7 206.12, and 7 206.13; Pf and
(D) Eliminating harborage conditions.
1.0
40.
2-402.11; Core; Except as provided in par. (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
0.5
55.
6-501.12; Core; FAcility cleaning is needed under the dish sink area and of the floors. Heavy soil and visible dirt and residue. Maintain the facility in a clean state that will eliminate pests and harborage areas. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/08/2023
Score: 98.5
#
Comments
Points
16.
4-602.11; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
Except as specified in par. (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; P
(2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; P
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); P
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; P and
(5) At any time during the operation when contamination may have occurred.
In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
food pan in the reach in had an old date label for new food product. Wash, rinse, and sanitize all food pans before placing need foods inside. All other date labeling was correct at inspection. New date label was added to the product at inspection and new clean lid added to the container. Ice shield was cleaned of visible mold at inspection. CDI
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/28/2022
Score: 99
#
Comments
Points
28.
7-201.11; Priority; The chlorine based food contact sanitizer in the spray bottle was over 200ppm of chlorine when tested with test strips. The proper concentration should be 50-100ppm. Concentrations greater than 200ppm can be toxic. sanitizer diluted at inspection. CDI POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. P
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/25/2022
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core An employee with food safety certification must be present during operating hours.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler at the grill is holding deli meat, lettuce, cheese and tomatoes at 45-50*F. All food was thrown away during inspection. All cold hold foods must be held at 41*F or below. Will be back in 10 days to verify that the prep cooler has been repaired.
1.5
23.
3-501.17; Priority Foundation; Dates on the food in the prep cooler were marked in March. Can only hold food for 7 days. Dates are required on all foods that are cooked and cooled, opened deli meats, premade salads, cut melons, cut lettuce and cut tomatoes.
1.5
47.
4-205.10; Core; New display cooler does not have stamp and facility does not have any paper work to verify if the display cooler is NSF or not. All equipment must be NSF or ANSI approved. Go online to print off the information on the display cooler to verify if it is NSF or ANSI approved.
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/01/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler is holding deli meat, lettuce and tomatoes were all holding at 43*F. All cold hold foods must be at 41*F.
Location: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/09/2019
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: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/01/2019
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: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/04/2019
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: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/01/2018
Score: 98.5
#
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: 694 Country Club Rd. SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/30/2018
Score: 98
#
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!
