Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 06/12/2024
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The prep top unit was holding tcs foods at 52-54F. The unit had a thermostat reading of 52F. All items in this unit were prepped in the last hour and were moved to alternative coolers that are holding at 41F or below. Service call was made and repair person will come service unit this same day. Do not use this unit until it is able to hold foods at 41F or below. All TCS foods must be held at 41F or below at all times.
1.5
44.
4-903.12; Core;install splash guard on the clean dish rack next to the can wash to prevent splashing of clean dishes on the rack. Do not store clean dishes/utensils in ares subject to splashing.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 12/07/2023
Score: 96
#
Comments
Points
16.
4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The meat mincer has visible debris on the blades and was reported to not have been used this day. Taken to the dish area to clean. CDI
0.0
20.
3-501.14; Priority; All TCS foods must cool quickly from 135 to 41F within 6 hours. Chicken tinga and carnitas in the walk in were cooked approx 4:30pm yesterday and cooled overnight. At inspection these items were at 45F. The walk in cooler was also holding at 45F. These items do not appear to have cooled to the required 41F in the required amount of time. Items are reheated to 165F at order. Alternate cooling methods utilizing ice baths may be needed to help ensure food items cool quickly enough. CDI education.
1.5
22.
3-501.16 (A)(2) and (B); Priority; All TCS Foods must be cold held at 41f or below. The walk in cooler is holding foods at 45F at this inspection. Have the unit serviced/repaired or adjusted to ensure all foods are held at 41F or below. Date labeling, cooling, and thawing of TCS foods is all dependent on the walk in holding at 41F or below. CDI education.
1.5
41.
3-304.14; Core; sanitizer solutions in the wiping cloths buckets are not testing at the required 200-400ppm for quat. The metered device at the sink is delivering the correct concentration. Do not add soap or other chemicals to the sanitizer buckets. use a separate soapy water bucket if desired to prevent concentration and effectiveness of the food contact surface sanitizer from being compromised.
0.0
43.
3-304.12; Core; knife stored in the crack between the prep table and steam table. Do not store knives in between cracks as these areas are not regularly cleaned and sanitized. Knives may be stored on a clean sanitized location between uses or in the water bath on the steam table with water of 135f or above.
0.5
44.
4-901.11; Core; All food pans and utensils must be properly air dried after washing, rinsing, and sanitizing. Plastic food pans and buckets were stacked wet in the drying areas. Cross stack to allow for air drying.
0.5
44.
4-903.12; Core; install splash guard on the clean dish rack next to the can wash to prevent splashing of clean dishes on the rack. Do not store clean dishes/utensils in ares subject to splashing.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 09/14/2023
Score: 99
#
Comments
Points
43.
3-304.12; Core; knives stored in the pan of water at 84f. This pan normally is placed in the steam table to maintain at least 135f for the water in order to store in use utensils. Store all in use utensils properly by On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under sec.sec. 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified
4-602.11(D)(7).
0.5
44.
4-901.11; Core; All food pans and utensils must be properly air dried after washing, rinsing, and sanitizing. Plastic food pans and buckets were stacked wet in the drying areas. Cross stack to allow for air drying.
0.5
47.
4-501.12; Core; monitor the cutting board on the small prep top unit. deep cut marks and dark staining observed. sand down or replace the board so that it remains easy to clean.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 06/15/2023
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp in metal pan was sitting on stop of cooked diced chicken in the walk in. raw chicken was sitting in food pans over raw steak. Steak was 29F and still in frozen state. All items rearranged in the walk in at inspection. Store all raw meats below cooked ready to eat foods and separate all raw meats storing them according to final cook temperatures with chicken on the bottom to prevent cross contamination. CDI
1.5
38.
6-501.111; Core; A few flies observed in the kitchen. evaluate all pest control practices to eliminate flies.
0.0
44.
4-901.11; Core; All food pans and utensils must be properly air dried after washing, rinsing, and sanitizing. Plastic food pans and buckets were stacked wet in the drying areas. Cross stack to allow for air drying.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 03/22/2023
Score: 98
#
Comments
Points
20.
3-501.14; Priority; Carnitas and cooked pulled chicken were cooling overnight in the walk in dated 3/21 with tight fitting lids. 3 pans of carnitas were at 50F internal temperatures and one pan of pulled chicken was at 47F. The pans were deep with lids in place during the cooling process. These items did not reach 41F in the required time for proper cooling. Items were transferred to metal pans to reheat to 165F to restart the cooling process. All TCS foods must be cooled quickly from 135 to 41F in a total of 6 hours and cool from 135 to 70F in a the first 2 hours. CDI reheating started at inspection.
1.5
33.
3-501.15; Priority Foundation; Dense meats were left to cools in deep pans with tight fitting lids not allowing for the proper cooling of the foods inside. use shallow pans and ice baths to cool dense foods quickly. use an approved cooling method of Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI products were removed from deep pans to reheat at inspection.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 12/20/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; raw fish in intact ROP packaging stored over covered ready to eat vegetables in the 2 door cooler. Store all ready to eat foods above raw foods. Items rearranged at inspection. all other foods were separated correctly. CDI
0.0
16.
4-501.114; Priority; The dish machine was reaching a plate temperature of only 153F. The machine had been run continuously for a long dish washing period. Monitor the dish machine gauges and allow the machine to rest to rebuild hot water supply during washing. The rinse gauge should reach 180f to achieve a plate temp of 160F. After a period of allowing the machine to rest a plate temperature of 160F was achieved during the inspection. CDI For hot water sanitizing, a plate temperature of 160F is required.
1.5
35.
3-501.13 ; Core; Tilapia was thawing in the 2 door cooler in intact ROP packing. Remove fish from the ROP environment before thawing. There are no statments on the packing. Check the box that the fish arrives in for thawing instructions. 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.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 09/06/2022
Score: 98
#
Comments
Points
9.
3-301.11; Priority; employee observed removing tortillas from the flat top with bare hands and wrapping them in foil as a side item to a plated meal. Emloyees observed handling raw meats with gloves and then handling ready to eat foods without changing gloves and washing hands between working with raw and ready to eat foods. Use scoops or tongs to plate foods in ready to eat form. Do not use hands in the wells of ready to eat foods on the prep line. This helds to prevent cross contamination between raw and ready to eat foods. There is to be no bare hand contact with any ready to eat foods. use deli paper, tongs, or gloves with all ready to eat foods. Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, 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. P Handwashing and bare hand contact education and discussed separation of job duties to isolate one cook with raw foods and one with ready to eat foods. CDI
2.0
47.
4-501.11; Core; Replace the broken gasket on the small reach in cooler that holds salsa. a tight fitting seal will help with maintaining the required 41F of the TCS foods in the unit.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 06/08/2022
Score: 99
#
Comments
Points
38.
6-501.111; Core; many flies observed in the kitchen. Monitor pest control practices to eliminate flies in the kitchen.
1.0
48.
4-302.14; Priority Foundation;A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.Pf Obtain test strips for the Lactic acid based pre mixed food contact surface sanitizer. This sanitizer is only being used on non food contact surfaces of the dining room tables. CDI education. A testing method should be available for all sanitizer used in the facility. The kitchen is using quat based sanitizer and test strips are available.
0.0
General Comments
Closely monitor employee handwashing and glove use and provide training on when to wash hands and change gloves.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 03/14/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; the high temp dish machine is only reaching a temp of 130f. A high temp dish machine must reach a plate temperature reading of 160F for proper sanitization. The bar dish machine uses a chlorine sanitizer and was not delivering a measurable concentration of sanitizer at start of inspection. The hose to the machine was kinked and after priming was able to deliver 50 ppm of chlorine. A repair person was called to repair the high temp dish machine. utilize the three compartment sink to sanitize all pots, pans, dishes, glasses, and silverware until the dish machine is repaired. Verification to check the high temp dish machine in 3 days from the date of this inspection.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 12/02/2021
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. employee health agreement forms are available on the Johnston county env health website and may be used to meet this requirement. CDI education.
0.0
5.
2-501.11; Priority Foundation; a written vomit and diarrhea clean up plan is required. A template plan may be downloaded from the Johnston county env health website to met this requirement. CDI education.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The small prep cooler that contains all the salsa was holding salsa above 41F. All potentially hazardous foods must be held at 41f or below. The lid to the unit was left open for an extended period. after closing the lid and letting the unit to sit the ambient air temp of the unit came down to 38F. Check this unit regularly and refrain from keeping the lid open. Salsa had been in the unit less than 6 hours and will be used within the 6 hour time frame. CDI
1.5
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 to 2017 NC food code adoption.
0.0
39.
3-307.11; Core; box of chips was sitting on top of a trash can that was being used as a table. do not use trash cans for tables as this can lead to contamination of food items.
0.0
48.
4-302.13; Priority Foundation;In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf This is a new requirement per the 2017 NC food code adoption. CDI education.
0.0
51.
5-205.15; Core; The drain pipe under the prerinse sink at the dish machine is leaking water onto the floor. Repair the source of the leak. maintain all plumbing in good repair.
Location: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 12/12/2019
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: 36 Flower Crossroads Way Suite 106 CLAYTON, NC 27527 Facility Type: Restaurant Inspection Date: 09/24/2019
Score: 97.5
#
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!
