Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/02/2024
Score: 99.5
#
Comments
Points
44.
4-901.11; Core; Pans were stacked wet on a storage rack. After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD; and(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry. CDI PIC re arranged pans for them to properly air dry.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/27/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; One employee beverage on make line counter by cooler. Keep all beverages stored in a location that is below and away from all food prep areas and food storage areas. Drink was disposed of.
0.0
24.
3-501.19; Priority Foundation; Flat of shell eggs on ledge below grill without a time stamp on it. When foods are held with time control instead of temperature control, there must be documentation so that the 4 hour time limit can be monitored. Operator was able to place a time control sticker on the eggs to track the 4 hours.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/20/2023
Score: 97.5
#
Comments
Points
8.
2-301.14; Priority; Employee observed handling and cracking eggs in a container with bare hands. Then went to directly handle other items and utensils. Employees must wash hands after directly handling raw eggs (raw meats and seafood) and before going to do any other task. Education and reminders needed for adequate hand washing as required. Suggest using concession style gloves that can be removed without contaminating hands.
2.0
41.
3-304.14; Core; Sanitizer solution in buckets for wiping cloths was weak or vacant in concentration at start of inspection. Operator was able to remake the solution and now at proper strength. Monitor.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/07/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; Employee water bottle on the food prep/storage area. All beverages that are consumed in the kitchen must have a cover and straw (bottles with screw tops are not approved). Keep stored in a location that is below and away from all food prep areas, food storage areas and clean food contact items.
0.0
8.
2-301.14; Priority; Employee handled and cracked raw shell eggs into a container with bare hands and then went to handle spatulas to prepare other foods. Employees must wash hands after directly handling raw eggs (raw meats and seafood) and before going to do any other task. Education and reminders needed for adequate hand washing as required.
2.0
39.
3-305.11; Core; In the side storage room for clean food containers, boxes of bread mix are being stored directly next to the recessed can wash. This is a contamination risk for the boxes of food. Food needs to be moved away from the canwash. If this is going to become a permanent place to store food then a splashguard needs to be installed on the side of the canwash.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/07/2022
Score: 97
#
Comments
Points
16.
4-501.112; Priority Foundation; The dish machine is providing inconsistent final rinse temperatures of 158F-176F. The hottest temperature recorded on the maximum registering thermometer was 155F, but averaged around 148F. The dish machine must provide a minimum of 180F in order for the surface of the items being sanitized to reach 160F minimum. Work order called in immediately for a repair. The 3 comp sink is being set up with quat sanitizer in all 3 vats to sanitize all items for 1 minute before removing to air dry. All items must be washed at the 2-comp prewash sink by the dish machine or in the dish machine (then sanitized in the quat sanitizer in the 3-comp sink). Once repaired, contact me for approval to use as the only source of sanitizing food contact items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The cooler drawers below the grill on the left side of kitchen (as you enter from dining room) is holding foods at 45F-46F. Items are ham, chicken, cheese, hamburger, etc. Foods in cold holding must be at or below 41F. Manager reported that the entire unit is due to be replaced anytime. Ice is going to be used under the pans to help hold foods colder in the range of 41F or below. CDI with education.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/13/2022
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; One employee beverage was placed on the line by bags of bread. Keep all beverages stored below and away from all food storage areas and food prep areas.
0.0
24.
3-501.19; Priority Foundation; Crate of eggs under grill without the time stamp on it. Raw chicken breading station liquid and flour without a time stamp on it. All TCS foods that are not under temperature control must be under time control. Once removed from temperature control, the time must be documented to track the 4 hour time limit that foods can be out of temperature control. Items were removed from cooler within the hour so the time stamp can be created.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; One drawer unit (lowboy) on the left side of cook line was holding fish, ham, cheese, various at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold foods at the proper temperature. Use other working drawer cooler on right side of cook line until qualified technician can check malfunctioning unit for proper operation. Foods were being moved during inspection. CDI All other food temps were good.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/30/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file or post accessible for all employees to review as necessary. Education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; One low boy drawer unit of the two on the serving line was generating an error code and temp was high in unit as noted. All cold hold potentially hazardous foods must hold at 41F or below. Use other working units until this unit can be repaired to proper working order. CDI
1.5
44.
4-901.11; Core; Air dry all food pans before stacking them. Do not stack items WET.
0.0
48.
4-204.115; Priority Foundation; Facility must have irreversible temperature registering device for measuring surface temperature on dishes due to having high temp dish machine. Education during inspection. CDI
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/18/2019
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/28/2019
Score: 100
#
Comments
Points
General Comments
Aprons taken into the employee restrooms must be placed in dirty laundry upon exiting the restroom. Aprons left in the bathroom cannot be worn back out in the kitchen. Recommend having a hook outside of the restroom for aprons to be removed before entering the restroom.
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/13/2019
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/25/2019
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/14/2018
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/14/2018
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/11/2018
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/27/2018
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: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/07/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Sanitizer buckets were weak or vacant of chlorine solution. All solutions should be 50-100 ppm chlorine. Change solutions regularly and use test kits to ensure proper strength. Clean/sanitize interior of ice machine of minor mold/mildew. Clean all food contact surfaces, equipment, and utensils good, then sanitize with approved sanitizer.
1.5
16.
Turkey hot holding on the cook line was 120-132 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or greater. All hot hold equipment must hold proper temperature.
2.0
17.
Butter in one reach-in cooler was 49-50 degrees F. All cold hold potentially hazardous foods must be 45 degrees F or below. All other cold hold temperatures were good.
0.0
34.
Air dry all food pans and utensils after washing them. Do not stack items WET.
0.5
36.
Repair damage on the inside of some of the cooler doors on the cook line. Replace torn cooler door gaskets where necessary. One cooler at wait stations containing butter was not operating properly. Fix walk-in cooler door that is damaged on the exterior.
1.0
45.
Repair floor and wall tiles where necessary; some are cracked or damaged.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/30/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
French toast egg wash stored under pan of raw chicken. Store food according to final cook temp. Poultry will always be stored below all other foods.
1.5
36.
Repair damage on the inside of some of the cooler doors on the cook line.
0.5
44.
Trash can in dish room has holes in it which allows liquid from table waste to be distributed directly on the floor. All waste shall be contained properly. Do not use the trash cans with holes anymore.
0.5
45.
Floors in dish room were dirty (see # 44 for explanation).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/20/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Dryied food on slicer. Employee rinsed slicer in prep sink. Properly wash, rinse, and sanitize slicer after use.
1.5
14.
Document the date and time when food began cooling. Must reach 70F or below within first two hours, and 45F or below remaining 4 hours. Documentation must be present when cooling foods.
0.0
34.
Air dry all food pans and utensils good. Do not stack items WET. Cross-stack or single stack to allow drying.
0.5
36.
Repair damage on the inside of some of the cooler doors on the cook line.
0.0
44.
Trash can in dish room has holes in it which allows liquid from table waste to be distributed directly on the floor. All waste shall be contained properly. Do not use the trash cans with holes anymore.
0.5
45.
Floors in dish room were dirty (see # 44 for explanation).
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/31/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
One freezer unit had heavy frost buildup and was getting on food boxes. Another cooler had standing water in the bottom. Water or frost is a contamination risk for food due to non-potable water associated with refrigeration systems. The units in question should be repaired, and food should be moved to other areas. Store raw egg product below items such as tomatoes. This minimizes any risk for food cross-contamination.
1.5
17.
Coffee cream requiring refrigeration was 50 degrees F at the wait station. All cold hold potentially hazardous foods should be kept at 45 degrees F or below. Store these items in refrigerators during slow times. Use sufficient ice bath during busy times to hold at temp.
2.0
34.
Air dry all food pans and utensils good. Do not stack items WET. Cross-stack or single stack to allow drying.
0.0
36.
Repair damage on the inside of some of the cooler doors on the cook line.
0.0
44.
Replace missing or damaged plug on middle dumpster outside.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/16/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
Employee drink stored on prep table. Store only in approved areas.
1.5
3.
After touching raw products, gloves must be changed prior to handling ready to eat products. Raw fish were observed being handled and then emplyee made contact with top of plates and pancakes.
2.0
11.
Sanitizer was <50ppm as tested. Shall be 50ppm or more.
1.5
17.
Eggs out of temp. All cold foods shall be held 45 F or below. Use ice bath to maintain 45 F or below. Also, maybe set out less volume of eggs.
2.0
26.
Once open, store all dry foods in a sealed container.
0.0
45.
Regrout and repair floor tiles as needed. Floor should not hold standing water. Remove these areas with squeege.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/15/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
Make sure employee drinks are properly stored in kitchen so they do not contaminate food or food contact surfaces. Employee drinks must have lid and straw and be consumed in a way so hands are not contaminated when drinking.
1.5
3.
Handwashing and proper glove use is the best way to prevent the spread of pathogens. After touching raw products, gloves must be changed prior to handling ready to eat products. Shell eggs were observed being cracked and prepared then cheese and other ready to eat sides were touched with same gloves.
2.0
8.
Water from hose reel was dripping down pipe and side of reel and dripping into cooking pot of food. This is non-potable water source once it is dripping and running down the side of the reel. The food was discarded and cooking kettles were moved away from drip. Keep the kettles far enough away from drip so foods are not contaminated until reel is repaired.
1.5
11.
Slicer must be cleaned and sanitized on a regular basis so food residuals do not remain on food contact surface. When dishmachine was first checked it was not sanitizing properly and leaving a chlorine residual on utensils. After a few more racks were run, it started working. Check machine regularly to ensure it is working properly. Dishes were rewashed after it started sanitizing.
1.5
17.
Keep tub of butter 45 degrees or lower. Do not sit in top of cooler where no cold air can keep cold.
0.0
26.
Once opened, all dry foods must be stored in a sealed/covered container.
0.5
34.
Dipper wells that are used to store scoops must have sufficient velocity to float off food particles or water must be 135 or above or 45 degres or lower to slow possible bacterial growth.
0.0
45.
Regrout and repair floor tiles as needed. Floor should not hold standing water, it should drain to the floor drains. Romove water from low areas on floor regularly.
0.5
49.
Documentation of approved training - 2 point credit awarded. Provide documentation that servsafe class was at least 12 hours long or 2 bonus points cannot be awarded on next inspection.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/30/2010
Score: 91 + Education Credit: 2 = 93
#
Comments
Points
10.
Several foods were stored uncovered. All foods in storage shall be covered.
1.5
11.
Sanitizer at dish machine was > 50 ppm. Sanitizer shall be 50 ppm or greater. Use test strips. Management did correct dish machine problem at the end of inspection. When last tested, concentration was greater than 50 ppm chlorine.
1.5
16.
Third repeat. All hot foods shall be kept at 135 F or above. meatloaf and chicken out of temperature. Chicken and meatloaf was thrown away.
4.0
26.
All dry foods shall be covered during storage.
0.0
36.
Align ice machine, so condensation drain enters airgap and not directly on the floor.
0.0
38.
Use test strips daily to verify concentration of sanitizers.
0.5
40.
Clean shelving, tops, racks, and interiors of equipment
1.0
45.
Flooring/tiles in dish room needs a total remodel. Flooring throughout kitchen needs to be regrouted and replace and broken or missing tiles.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/15/2010
Score: 92 + Education Credit: 2 = 94
#
Comments
Points
8.
Couple of broken eggs. Make sure all foods are held in good condition. Broken eggs were thrown away.
1.5
11.
Make sure all food contact surfaces are properly washed and sanitized before storing. Dirty slicers under prep table. Do not reuse dirty food bins to scramble eggs. Sanitizer was > 200 ppm. Chlorine at higher levels becomes a disinfectant instead of a sanitizer. Use test strips.
1.5
16.
Second repeat. All hot foods shall be kept at 135 F or above. Potatoes and chicken out of temperature.
2.0
17.
All cold foods shall be kept at 45 F or below. Eggs out of temperature.
2.0
33.
Do not store knives in between hinges of equipment lids.
0.0
34.
Let all food pans completely dry before stacking.
0.5
38.
Use test strips.
0.0
40.
Clean shelving, tops, and interiors of equipment
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/22/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
16.
Creamed potatoes in reach-in warmer was at 125-130*F all hot hold foods should be 135*F or higher, employees started reheating potatoes.
2.0
17.
Butter in top portion of prep cooler was at 50*f, all cold hold foods should be 45*F or below.
0.0
18.
Shelled eggs on the line were not documented for time in leu of temperature, and were placed back into cooler. Once food is held out of temperature food should be thrown away.
1.5
34.
Let all dishes air dry completely before stacking or cross-stack dishes.
0.5
36.
Replace worn gaskets and replace doors to coolers on prep line that have the indentations, or seal the holes.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/03/2009
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
17.
Butter and cheese should be held at 45*F or below. Once butter is served to the customer it should be thrown away once brought back into the kitchen, because butter has been sitting out of temperature.
0.0
36.
Dust shelves on above the prep areas.
0.5
40.
Replace all worn gaskets.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/31/2009
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
"CORRECTED DURING INSPECTION Chicken, mac & cheese were discarded. They were not in temp. Must be hot held at 135 f or higher."
2.0
18.
NOT APPLICABLE
0.0
36.
REPEAT VIOLATION Ice build up in several of the reach in coolers.
0.5
40.
"Clean equipment sides, gaskets, tops & racks."
0.5
45.
GENERAL COMMENT Clean black growth on wall at 3 comp. sink.
0.0
46.
GENERAL COMMENT Clean dusty vents in bathrooms.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Various foods stored uncovered. Raw meat species shall be stored according to final cook temp. Foods shall be covered during storage.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
"Several bags of open dry food stored in back. Once open, dry food must be stored in a sealed container."
0.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/10/2008
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Butter stored in the reach-in cooler was 48-51 f. All cold potentially hazardous product should hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
GENERAL COMMENT Air dry all pans before stacking. Do not stack items wet.
0.0
36.
Repair broken gaskets on cooler doors where necessary fix broken door on one cooler
1.0
45.
Fix broken floor tiles where necessary.
1.0
2.
GENERAL COMMENT; CORRECTED DURING INSPECTION One drink cup stored on top of fountain drinks. Store all drinks in approved locations.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Store eggs on bottom shelves in the walk-in cooler. Eggs stored above salad dressing containers which were sealed.
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/12/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Repair all broken gaskets on coolers; do not allow excessive frost to build up in coolers/freezers
1.0
45.
Floor tile repair where necessary.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
CORRECTED DURING INSPECTION Chicken cooling after 2hrs was 95 f. Must reach 70 f within 2 hrs and 70 to 45 f or below in an additonal 4 hrs for a total of 6 hrs cooling time. More aggressive cooling should be implement for the first 2 hr cooling phase.
2.0
20.
NOT APPLICABLE
0.0
26.
GENERAL COMMENT Lable all dry food containers
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/17/2008
Score: 88.0 + Education Credit: 2 = 90
#
Comments
Points
13.
REPLACE OR RESURFACE ALL WORN CUTTING BOARDS.
1.5
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
3.0
17.
GENERAL CLEANING IS NEEDED ON SIDES OF EQUIPMENT, SHELVING IN WARMERS.
2.0
2.
RAW EGGS SITTING OUT ON COOK LINE WERE AT 54 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. TIME IN LEU OF TEMPERATURE CAN BE USED,YOU CAN DOCUMENT THE TIME THE FOOD LEAVES THE COOKER OR COOLER HOLD OUT OF TEMPERATURE FOR TWO HOURS THEN TOSS WHAT FOOD IS LEFT.
2.5
20.
RESTROOMS FOR EMPLOYEES AND CUSTOMERS DID NOT HAVE WARM WATER.
2.0
28.
REPLACE ALL BROKEN TILES IN FLOORS AND BASEBOARDS.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/23/2007
Score: 88.5 + Education Credit: 2 = 90.5
#
Comments
Points
11.
INSIDE OF ICE MACHINE NEEDED BETTER CLEANING. MANAGER HAD ICE MACHINE CLEANED.
2.5
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
1.5
17.
A LOT OF GENERAL CLEANING IS NEEDED IN ALL COOLER DRAWERS ON COOK LINEBOTTOM OF REACH-IN COOLERS, INSIDE OF OVENS AND SOME CONTAINERS HOLDING CLEAN UTENSILS AND BOTTOM SHELVE BELOW OVEN WITH POTATOES.
2.0
2.
IN WALK-IN COOLER MACCORRONI DATED 8-22 WAS AT 50 F, SEVERAL CRATES OFEGG @ 76 F, CHEESE @ 68 F WERE PULL-OUT DRAWER COOLER ON COOK LINE. WHIPPED BUTTER AND DAIRY CREAMER IN BACK AT 70 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. IF FOOD TEMPERATURES CAN NOT BE MAINTAIN THEN TIME IN LEU OF TEMPERATURE CAN BE USED. DOCUMENT THE TIME THE FOOD LEAVES THE COOKER OR COOLER HOLD OUT OF TEMPERATURE CONT
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/20/2007
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
17.
REPAIR GASKETS ON COOLERS AND FREEZERS CLEAN MICROWAVES, OVENS AND SIDES OF EQUIPMENT ESPECIALLY ON COOK LINE. REPAIR FROSTING REACH-IN FREEZERS
1.0
2.
MASH POTATOS IN THE HOT HOLD UNIT WERE 125 F. CHEESE IN REACH IN COOLER WAS 55 F. ALL HOT FOODS MUST HOLD AT 140 F OR ABOVE; COLD FOODSMUST HOLD AT 45 F OR BELOW.
5.0
24.
FLY CONTROL NEEDS IMPROVEMENT;NUMEROUS FLIES SEEN INSIDE ESTABLISHMENT
2.0
28.
FLOOR REPAIR WHERE NECESSARY; SOME CLEANING
0.5
3.
SOME REACH-IN FREEZERS ARE STILL FROSTING BADLY. ICE FORMING AND GETTING ON FOOD BOXES POSES A CONTAMINATION RISK.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/14/2007
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
15.
ALL DISHES MUST BE AIR-DRIED; DO NOT STACK DISHES WET. STORE ALL CLEANUTENSILS IN A CLEAN PLACE; CLEAN PLATE CARTS.
1.5
2.
PRODUCTS IN REACH IN COOLER 47 - 48 F. ONE HOT HOLD ITEM WAS 134 F. CHEESE WAS 54 F ON ONE REACH IN PREP UNIT. ALL COLD FOODS MUST HOLD AT45 F OR BELOW; HOT FOODS AT 140 F OR ABOVE. ALL COOLERS/WARMERS MUST MAINTAIN PROPER FOOD TEMPS.
2.5
3.
WALK-IN FREEZER AND REACH-IN FREEZER FORMING ICE; POSES FOOD CONTAMINATION RISK. DO NOT ALLOW ICE TO BUILD UP ON FOOD BOXES AND FOOD PRODUCTS.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/20/2006
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
15.
DO NOT STACK DISHES WET. THEY MUST BE AIR DRIED COMPLETELY PRIOR TO STACKING.
1.5
17.
CLEAN HOOD, FRIERS, COOKLINE AND REPLACE BROKEN COOLER GASKETS. DO NOTUSE ABSORBANT MATERIALS UNDER CUTTING BOARDS.
1.0
28.
CLEAN FLOORS UNDER AND BEHIND RACKS & EQUIPMENT.
0.5
3.
STORE RAW FISH BELOW CHEESES IN COOLER AT COOK LINE. REPAIR WALK IN FREEZER SO ICE/WATER DOES NOT DRIP OR FALL ONTO FOOD BOXES. REACH IN FREEZER NEEDS TO BE REPAIRED ALSO SO ICE DOES NOT FORM OR DRIP ONTO FOOD/UTENSILS. (REPEAT) FULL CREDIT WILL BE DEDUCTED NEXT INSPECTION IF NOT CORRECTED.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/20/2006
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
17.
CLEAN FRIERS, GRILL, GASKET COOLERS HANDLES ON COOLERS, UNDER EDGES OREQUIPMENT. REPAIR COOLER DOORS THAT WILL NOT STAY CLOSED.
1.0
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT. REPAIR FLOORS TILES.
0.5
3.
DO NOT ALLOW FOODS TO THAW AT ROOM TEMP. DO NOT STORE WATER SPRAYER INCONTAINERS OF FOOD IN COOKING AREA. STORE RAW CHICKEN BELOW PORK/HAM AND OTHER FOODS IN COOLERS. REPAIR WALKIN FREEZER THAT HAS ICE FORMINGAND DRIPPING ON FOOD CONTAINERS. REPAIR REACH IN FREEZER THAT HAS ICE FORMING AND DRIPPING. REMOVE CONTAMINATED FOODS IF DRIPPED ON.
2.5
7.
ONCE OPENED STORE ALL DRY FOODS IN SEALED OR COVERED CONTAINERS
1.0
9.
STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD, UTENSILS OR FOOD CONTACT AREAS WITH LID AND STRAW. DO NOT WASH GLOVES, THEY MUST BE REPLACED.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/25/2006
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
17.
CLEAN FAN COVERS IN WALK-IN COOLER; CLEAN INTERIOR OF REACH-IN. MAKE SURE ALL COOLERS ARE WORKING PROPERLY.
1.0
2.
ONE REACH-IN COOLER NOT COOLING PROPERLY; CHEESE READ 55 F. SLAW READ 50 F IN ANOTHER. MAKE SURE ALL COLD FOODS ARE HELD AT 45 F OR BELOW. COOLERS SHOULD MAINTAIN PROPER TEMP.
2.5
9.
MAKE SURE TO STORE ALL UTENSILS WITH HANDLE UP TO AVOID HAND CONTACT WITH UTENSILS.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/09/2006
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
MAKE SURE DISHWASHER DRAINBOARD IS CLEANED AND SANITIZED BEFORE WASHING UTENSILS. UNDER CONSTANT USE PERIODICALLY STOP TO CLEAN AND RESANITIZE TO REMOVE FOOD DEBRIS. MAKE SURE ALL UTENSILS SUCH AS KNIVES ARE CLEANED AND SANITIZED BEFORE STORING THEM ON THE HOLDER.
2.5
17.
SOME EQUIPMENT CLEANING TO PULL OUT DRAWERS AND GASKETS. CLEAN INTERIOR OF HOT HOLDING CABINET, MINOR RACK CLEANING IN THE WALK-IN COOLER. SOME GASKET REPAIR ON REACH IN COOLERS.
1.0
2.
CHEESE WAS 52-55 DEGREES F. ALL COLD FOODS SHOULD BE HELD AT OR BELOW 45 DEGREES F; OR KEPT ON A 2 HR HOLD TIME.
2.5
28.
FLOORS LOOK MUCH BETTER; STILL SOME REPAIR IN SOME AREAS.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/02/2005
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
11.
TWO SANITIZER BUCKETS WERE WEAK OR VACANT OF SANITIZER. IMPROVEMENT OVER THE LAST INSPECTION HOWEVER CONTINUE TO WORK ON CHANGING OUT SANITIZER BUCKETS AND CHECKING FOR PROPER STRENGTH.
2.5
17.
CLEAN INTERIORS OF MICROWAVES, COOLERS AND OVENS ETC.
1.0
2.
KEEP VEGETABLE AND OTHER SOUPS AT 140 F OR ABOVE ALL POTENTIALLY HAZARDOUS FOODS MUST STAY IN THE PROPER TEMPERATURE RANGE BELOW OR AT 45 F; OR 140 F AND ABOVE.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/25/2005
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
11.
MULTIPLE SANITIZING BUCKETS WERE WEAK OR VACANT OF SANITIZER. MAKE SURE ALL BUCKETS ARE CHANGED FREQUENTLY FOR PROPER STRENGTH. MINIMUM 50 PPM CHLORINE.
5.0
17.
SOME EQUIPMENT CLEANING; INTERIOR OF OVENS AND SHELVING BEHIND EQUIP- MENT. REPAIR ALL GASKETS THAT ARE IN BAD REPAIR.
1.0
2.
MAKE SURE CHEESE IS NOT STACKED TOO HIGH IN COOLERS. CHEESE MUST MAIN-TAIN 45 F OR BELOW.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/10/2003
Score: 88.5 + Education Credit: 2 = 90.5
#
Comments
Points
15.
MUST COMPLETELY AIR DRY CONTAINERS BEFORE STACKING; INVERT PLATES/ BOWLS, WHEN POSSIBLE; CLEAN PLATE CARTS; STORE UTENSILS PROPERLY AT SINK
3.0
17.
INSTALL SPLASHGUARD AT SINK IN BACK (NEAR COOLER DOOR); ONE COOLER GASKET TORN
1.0
2.
EGGS AT 72 F (2 X REPEAT); PANCAKE MIX AT 55 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F (OR > 140 F) OR USE TIME IN PLACE OF TEMPERATURE (< 2 HRS)
5.0
24.
SEVERAL FLIES SEEN.
2.0
28.
A COUPLE OF FLOOR TILES DAMAGED; WALLS IN DISH AREA
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/27/2003
Score: 88.0 + Education Credit: 2 = 90
#
Comments
Points
13.
SMALL CUTTING BOARDS AT CONDIMENT UNIT NEED REPLACING
1.5
15.
MUST COMPLETELY AIR DRY ALL PANS, ETC BEFORE STACKING (REPEAT); CLEAN CART WHERE CLEAN DISHES ARE STORED (REPEAT); INVERT PLATES, BOWLS WHENPOSSIBLE (REPEAT); (CLEAN WALL AT POTATO SINK)
3.0
17.
ONE COOLER GASKET TORN, CORROSION ON SHELVES; REPAIR LOOSE SPLASHGUARDS; (INSTALL SPLASHGUARDS LEFT OF HANDSINK NEAR COOLER); REPAIR LEAK UNDER SINK
1.0
2.
(REPEAT) EGGS, BUTTER, EGG SUBSTITUTE AT 58-62 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F (OR > 140 F) OR USE TIME IN PLACE OF TEMPERATURE (< 2 HRS)
DO NOT STORE RAW EGGS ABOVE VEGETABLES; ALL RAW MEATS HAVE TO BE STORED SEPARATELY OR BELOW READY TO EAT ITEMS (I E BANANA PUDDING) COVER ALL FOODS IN COOLERS/FREEZERS
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/11/2002
Score: 88.0 + Education Credit: 2 = 90
#
Comments
Points
11.
BOTH ICE MACHINES NEED CLEANING/SANITIZING (2 X REPEAT); MAKE SURE CONTAINERS, CUTTING BOARDS, ETC ARE PROPERLY CLEANED/SANITIZED BEFORE STORAGE (REMOVE TAPE LABELS)
5.0
15.
MUST COMPLETELY AIR DRY ALL UTENSILS, CONTAINERS, ETC BEFORE STACKING;BIN THAT ICE SCOOP STORED IN NEEDED CLEANING/SANITIZING; CLEAN CART WHERE CLEAN DISHES ARE STORED; (REPEAT) INVERT PLATES/BOWLS, IF POSSIBLE; (REPEAT) DO NOT STORE UTENSILS (I E SPOONS) NEAR TRASH CAN.
3.0
17.
DRAWER TO COOLER UNDER GRILL LINE NEEDS REPAIR; CLEAN OUT REACH-IN COOLERS; PLATE AT GRILL LINE, ETC.
1.0
2.
EGGS AT 72 F; SLAW AT 54 F (KEEP LID CLOSED ON COOLER); ALL POTENTAILLY HAZARDOUS FOODS MUST BE < 45 F (OR > 140 F)
2.5
32.
NO STORAGE ALLOWED ON FLOOR (I E IN COOLER, DRY STORAGE AREAS)
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/30/2002
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
BOTH ICE MACHINES NEED CLEANING (FACE PLATE & UPPER INTERNAL CHUTE (REPEAT);(KEEP SANITIZER BUCKETS AT PROPER STRENGTH 50 PPMD)
2.5
15.
STORE CLEAN UTENSILS WITH HANDLE END UP; CLEAN CART WHERE CLEAN DISHESARE STORED; (INVERT PLATES IF POSSIBLE)
1.5
17.
SOME MISC REPAIRS NEEDED (I E COOLER DOOR PLATE OR GRILL LINE ETC)
1.0
2.
GUCOMOLE & SOUR CREAM 54 F; DRESSING AT 60 F (SMALL SLIDING DOOR COOLER NEEDS TO BE SERVICED); CHEESE AT 60 F; EGG PRODUCT SITTING OUT AT ROOM TEMPERATURE; PANCAKE MIX 72 F (REPEAT); ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F (OR > 140 F)
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/20/2002
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
11.
ICE MACHINE (NEAR DISHWASHING AREA) NEEDS CLEANING (REPEAT); KEEP SANITIZER AVAILABLE AT ALL TIMES AT PROPER STRENGTH.
2.5
15.
AIR DRY ALL PANS BEFORE STACKING (REPEAT); NEED SPLASHGUARD BETWEEN CAN WASH & AIR DRY RACK WHERE CLEAN DISHES ARE STORED (REPEAT); STORE UTENSILS WITH HANDLE END UP.
1.5
17.
GASKETS TORN TO HOT HOLD UNIT; SHELVES NEED CLEANING; MIXERS NEED TO BE PAINTED WITH FOOD GRADE PAINT.
1.0
2.
CHEESE AT 57 F (REPEAT); EGGS AT 72 F BUTTERMILK DRESSING AT 49 F; PANCAKE MIX AT 57 F (REPEAT) ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F OR > 140 F.
2.5
21.
NO TOWELS AT SEVERAL HANDSINKS; MUST PROVIDE TOWELS AT ALL HANDSINKS.
2.0
25.
SELF CLOSER TO WOMEN'S (EMPLOYEE) RESTROOM BROKEN; NEEDS REPAIR.
1.0
28.
WALLS NEED CLEANING IN SEVERAL AREAS (ESP AROUND VEGETABLE PREP SINK)
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/04/2002
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
11.
ICE MACHINE (NEAR DISHWASHING AREA) NEEDS CLEANING; SEVERAL DISHES NOT CLEANED WELL (FOOD DEBRIS)
2.5
15.
AIR DRY ALL PANS, UTENSILS ETC. BEFORE STACKING; DO NOT STORE UTENSILSIN HANDSINK; NEED A SPLASHGUARD OR SPACING BETWEEN CAN WASH & CLEAN UTENSIL RACK; STORE CLEAN UTENSILS WITH HANDLES IN SAME DIRECTION; STORE PLATES INVERTED.
1.5
17.
GASKETS NEED CLEANING & TORN; INSIDE OF HOT HOLD UNIT NEEDS CLEANING AND/OR REPAIR.
1.0
2.
CHEESE AT 50 F; PANCAKE MIX AT 60 F; BLUE CHEESE DRESSING AT 60 F; MUST BE HELD < 45 F OR > 140 F
2.5
3.
COVER ALL FOODS IN COOLERS; DO NOT STORE SANITIZER WHERE IT COULD SPILL ON FOOD; DO NOT STORE FOOD IN TORN CARDBOARD BOXES.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/23/2001
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
CHECK FOR FOOD DEBRIS ON DISHES PRIOR TO STORAGE - COOK LINE AND WAITRESS LINE.
2.5
15.
AIR DRY PROPERLY PRIOR TO STORAGE. STORE SILVERWARE WITH HANDLES UP.
1.5
17.
CLEAN AROUND DRAWERS AT COOK LINE - DOORS AND GASKETS AROUND REACHINS OUTSIDE OF MICROWAVES, FOOD BINS REPLACE LIDS, CLEAN REGULARLY ICE SHIELDS.
1.0
2.
MAINTAIN HOT FOODS 140 F AND ABOVE BEANS 130 F MEAT LOAF 130 F AND COLD ITEMS AT 45 F AND BELOW MAYO ON HOT LINE AND WAITRESS STATION AT 50 F DRESSINGS AT 60 F.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/05/2001
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
11.
SEVERAL PANS NEED SCRUBBING ICE MACHINE DOOR DIRTY, CLEAN SUGAR BINS, CHECK FLOOR BINS.
2.5
17.
CLEAN OUTSIDE OF EQUIP ALOT OF AREAS HAVE BUILDUP. CHECK EACH STATION LOOK AT EQUIP INSIDE AND OUT HANDLES HINGES. THEN WALLS TABLES AND FLOORS. EXAMPLE CRACK BETWEEN ICE MACHINE & TEA STATION. MICROWAVES,
1.0
2.
KEEP ALL FOOD ITEMS AT 140 F AND ABOVE OR 45 F OR BELOW. BBQ AT 120 F,MAYO & CHEESE OUT ON COOK LINES AT 5060 F (KEEP COVERED WHEN NOT IN USE) SALAD DRESSINGS 50-60 F.
2.5
28.
CHECK WALLS & FLOORS WALL ON COOK LINE. CAULK HOLES CLEAN SANITIZE CHECK FLOORS UNDER EQUIP.
0.5
3.
STORE FOOD PROPERLY TO PREVENT CONTAMINATION - KEEP EGG WASH ON BOTTOMSHELF. CHEESE ABOVE AND COVERED, DO NOT STORE CHIC SALAD NEXT TO RAW SAUSAGE IN SAME DRAWER. EXCESS FOOD ITEMS IN WALKIN IF NOT IN PACKAGE OR PRE WRAPPED SHOULD PROTECTED. COOK LINE FREEZER ITEMS SHOULD BE BETTER PROTECTED. ALOT OF ITEMS PACKED IN NOT COVERED.
Location: 1109 INDUSTRIAL PARK DR SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/05/2000
Score: 94.5
#
Comments
Points
11.
FOOD CONTACTS SURFACES NEED TO CLEAN. (SEVERAL ITEMS DIRTY ALSO CHECK SANITIZERS FOR CORRECT MIXTURE. CHECK BEFORE AND AFTER SHIFTS. PROVIDESPRAY BOTTLES IF NEEDED.
2.5
15.
AIR DRY ITEMS BEFORE STACKING-CHECK TO MAKE SURE ITEMS ARE FREE OF DEBRIS ALSO.
1.5
17.
CLEAN OUTSIDE OF REACH INS OVENS AND EQUIP ALSO INSIDE OF REACH INS DOORS TO ICE MACHINE ECT.
