Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 04/03/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; the reach in cooler behind the grill line is holding tcs foods at 49f. All TCS foods must be held at 41F or below. All TCS foods were removed at discarded by PIC at inspection. Have this unit serviced and repaired to ensure all TCS foods will hold at 41F or below at all times. CDI
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/30/2022
Score: 99
#
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.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/18/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core;Violation Codes
(A) 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
35.
3-501.13 ; Core;REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or
(2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. This is a new requirement per the passing of the 2017 NC food code.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 11/18/2021
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core;Violation Codes
(A) 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
3.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to include new reportable disease of salmonella non typhoidal to the policy. CDi education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. CDi education.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/12/2019
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: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 02/14/2019
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: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/11/2018
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: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/13/2018
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: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/29/2012
Score: 97
#
Comments
Points
10.
One door freezer is leaking/dripping ice/water on food containers. All foods were removed from top shelf and pans were placed on top rack to catch drips.
1.5
11.
Do not mix sanitizers so strong. Mix quat sanitizers 200-300ppm, use the test strips to check strength.
0.0
23.
When cooling foods, foods must be placed in shallow pans and not tightly sealed so air can circulate. By doing it this way the foods are able to cool properly in a short period of time.
1.0
36.
Repair freezer that is dripping.
0.0
40.
Detail clean gaskets on coolers, in bottoms of coolers, shelves, racks and drawers regularly. Detail clean dish areas regularly. Do not use cloths under cutting boards.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/15/2011
Score: 99
#
Comments
Points
14.
Make sure when foods are being cooled they are placed in shallow pans (no more than 2-3" thick)so the food can cool in the proper time. Must cool from 135 to 70 degrees in 2 hours and then from 69 to 45 in the next 4 hours, total cooling time cannot exceed 6 hours.
0.0
19.
Do not hang chemicals (other than properly mixed sanitizer) on sides of splash guards or on sides of tables. Keep these chemicals in the chemical storage area.
0.0
36.
Replace all broken cooler gaskets on prep coolers and freezers as needed. 1 door reach in freezer is still dripping/leaking water. Pans were placed on top shelf to catch the drips, leave these pans on the top shelf until all drips/leaks are completely repaired.
0.5
40.
Detail clean gaskets on coolers, in bottoms of coolers, shelves, racks and drawers regularly. Make sure soda gun at bar alwayshas drain hose attached so the gun holder does not drip into ice bin.
0.5
49.
Make sure servsafe certificate is located and kept at restaurant.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/29/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
1 door freezer in salad prep area is leaking water/ice on food containers. This is a possible contamination risk to the foods. Repair unit so it does not drip! A pan can be placed on top rack to catch these drips until it is repaired. Correct by 10.10.11!
1.5
40.
Detail clean gaskets on coolers, in bottoms of coolers, shelves, racks and drawers regularly.
0.5
49.
Documentation of approved training - 2 point credit awarded. Make sure servsafe certificate is located and kept at restaurant.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/17/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
Do not place food containers directly on top of other food, must use liners or lids to seperate the bottom of top container with the food in the bottom container.
0.0
14.
Lable all foods that are cooked then cooled down. You have 2 hours to drop food from 135*F to 70*F and additional 4 hours to drop food from 70*F to 45*F.
0.0
21.
Hot water is 120*F, dish machine used hot water for sanitizing so hot water from tap must be 140*F.
1.5
36.
Replace gasket in bar area. Replace or resuface white cutting board at veggie prep area. White cutting board was thrown away.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/30/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Store meats according to final cook temps. Highest cook temp always on bottom. Keep ice scoop handle stored out of ice. Chicken is to be cooked to 165*F should be stored on bottom. Fish should be cooked to 140*F should be stored on top.
1.5
21.
Hot water is now 137*F.
0.0
36.
Resurface worn portable cutting boards. Replace broken gaskets on coolers in the bar area. Throw away any food containers that are cracked through from the outside to the food surface side.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/24/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Store meats according to final cook temps. Highest cook temp always on bottom. Keep ice scoop handle stored out of ice.
1.5
11.
Dirty dishes and clena utensils were being stored at 3-comp sink/dish area. These pieces of equipment use a common drain board (clean) but space is limitd. Dirty dishes cannot contaminate clean utensils! 3-comp sink cannot be properly used to wash, rinse then sanitize when dishmachine drainboard is being used. Submit a written plan to this office by 07/24/10 to eliminate this issue. If plan cannot be implimented, a new dish area will need to be disigned.
3.0
21.
Hot water was at 118 at begining of inspection. Hot water must maintain 140 at all times. Unit was turned up and wtaer temp was up to 139 by end of inspection.
1.5
34.
Do not store dessert utensils is standing water at room temp. Utensils must be stored in running water, on clean/dry surface or in water bath above 135 degrees or 45 degrees or lower.
0.5
36.
Resurface worn cutting boards. Replace broken gaskets on coolers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 03/30/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Pasta being rinsed at the dishsink with dirty pans at same area. Do not prepare any foods at dishsink. Facility has 2 prep sinks, pasta should be handled at the vegetable sink only. Many foods in coolers uncovered. Keep foods covered to properly protect.
1.5
11.
Clean side of dishmachine is also the clean side of 3-compartment sink. At time of inspection, dirty dishes were in the sink vats and on the clean sideboard of dishmachine while clean dishes were being removed from machine. Dirty dishes/pans cannot be in or on the clean side of dishmachine. Suggest reconsidering the layout of this area to make it accessable and less of a risk for a cross contamination.
1.5
23.
Many foods in the refrigerator cooling, temperature of foods were 110F-140F and the air temperature of cooler around food was 70F-80F. Cooler is properly operating but cannot handle this many hot foods at one time and keep other foods 45F or below. Continue working on methods to cool a large amount of food at one time. Suggest a blast chiller, try a freezer that serves just to cool foods, ice baths and ice bags.
0.0
34.
Food containers stacked wet, utensils and bowls seen being towel dried. Air Dry all items before stacking, do not towel dry or stack wet. Use a clean surface to dry all items. Suggest removing the solid shelf on drying rack to allow air circulation.
0.5
36.
Replace torn gaskets on cooler and freezer doors.
0.5
44.
Outside the back door were bags of trash, many cardboard boxes, dirty cloths, dirty coolers on deck. Provide containers to hold trash bags or take down to the dumpster, provide containers for linens and cardboard. Do not place any of these items on deck. If coolers are used for food/ice transport, then they must be cleaned and properly stored inside between uses.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/04/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
3.
Handwashing must be conducted anytime hands have been contaminated or employees are returning to kitchen from outside areas. Anytime door handles are touched, hands must be washed prior to handling or preparing foods. Hand washing is the best way to prevent disease spread.
2.0
14.
Foods cannot be cooled at room temp on racks. Foods must be quickly cooled from 135 to 70 in the first 2 hours and then from 69 to 45 or below in the next 4 hours. Total cooling time cannot exceed 6 hours. It is best to not cool foods that are going to have to be reheated during that nights service. Keeping the foods hot is the best way to prevent bacterial growth. Rapid and bacterial growth occurs in the temperature danger zone (45-135degrees).
2.0
21.
Hot water was at 120degrees at begining of inspection. Was up to 145 by end of inspection. Must maintain 140 or above at all times when facility is operating. Make sure switches are keep on so water heater operates properly.
0.0
23.
Do not stack foods high when cooling. Use shallow pans, ice baths or loosely covered containers in coolers. Do not cool foods by sitting them out at room temp. They must immediatly put into refrigeration.
1.0
30.
Do not use cloth under cutting boards to hold boards in place. Rubber mats/non-absorbant mats were purchased, use these in all locations where cutting boards are needed to be held.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/25/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Water was standing in bottom of pizza prep cooler and food containers were stored in unit in standing water. This is a potential contamination source, do not allow food containers to sit in non-potable water. Racks were installed to keep foods out of water. All foods must be handled in proper locations. ONLY raw meats can be on raw meat prep sink area. Use vegetable prep sink for vegetables, ready to eat foods, cooked meats and pastas.
1.5
11.
Pans being hand washed were not being sanitized after washing and rinsing. All utensils must be washed, rinsed then sanitized. Sanitizing is an important step to reduce pathagens to safe levels on dish surfaces. If pans are to be hand scrubbed they must be run through the dishmachine to sanitize if removable drainboard is over sanitize compartment on 3-comp sink.
1.5
15.
Make sure all sauces are reheated on stove prior to placing in serving pans.
0.0
18.
Whole pizza that is being cooked then placed on top of oven to be later served by the slice must be on proper TILT agreement in order to be keep out of temperature control. Foods to be served can be kept out of temp for up to 4hrs as long as agreement is followed and food is properly labeled. I will drop off agreement form so it can be completed.
0.0
30.
Do not use cloth under cutting boards to hold boards in place. Do not store dirty rags in an area that may contaminate food or utensils.
0.5
37.
Proper dishwashing is essential to keep foods safe. Modifications to dish area are needed to properly wash dishes in facility. Pass through window is an option to keep dirty dishes out food lanes in kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 06/26/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
GENERAL COMMENT; CORRECTED DURING INSPECTION Keep cheese at pizza prep area 45 f or lower.
0.0
25.
NOT OBSERVED
0.0
47.
Get racks for supplies in back hallway. Must be 12
0.0
2.
CORRECTED DURING INSPECTION All employee drinks must have lid & straw and be stored so they do not
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Dirty dish landing area must have splash guard to protect frozen food & bread or foods must be 18
0.0
14.
GENERAL COMMENT; CORRECTED DURING INSPECTION Once foods reach 135 f they must be placed in cooler to begin cooling process. Must cool from 135 to 70 in 2 hours then from 70 to 45 in 4 hrs.
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 12/19/2008
Score: 95.0
#
Comments
Points
17.
CORRECTED DURING INSPECTION Do not stack foods so high in prep coolers. All foods must maintain 45 f or lower at all times. Foods were discarded.
2.0
29.
Employees in kitchen must wear hair restraints
0.5
34.
Wash disks properly at 3 comp sink. Do not sit dirty dishes on clean side drain boards.
0.5
36.
Replace all broken cooler gaskets on coolers.
0.5
39.
GENERAL COMMENT Do not store potentially hazardous foods in non approved coolers (pepsi and pre package cooler)
0.0
46.
GENERAL COMMENT Must have 50 ft candles of light in bar for cleaning (when closed)
0.0
10.
CORRECTED DURING INSPECTION Do not use 3-comp sink to prep or cool foods. Raw meat prep must take place in meat sink. Vegetable prep and other ready to eat prep must take place at vegetable prep sink.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 217 E MAIN ST CLAYTON, NC 27520 Facility Type: Restaurant Inspection Date: 09/18/2008
Score: 96.0
#
Comments
Points
17.
REPEAT VIOLATION Several items in top portion of prep cooler chicken at 50 f and in bottom cheese at 52 f. All cold hold foods, must be 45 f or below. Owners tossed all food when asked.
2.0
36.
Replace any torn gaskets and reseal gasket that is not attached to door.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Drinks and tea nozzles had some dry mold, better cleaning is needed on a regular basis. Employee started washing drink nozzles.
1.5
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
