Location: 12965 US Hwy 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 08/15/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; sausage gravy in the hot hold cabinet was at 95-110F. Baked potatoes in the hot hold cabinet were at 127. The temperature reading on the cabinet was over 140F. Sausage gravy is supposed to be reheated in the microwave to temp and then placed in the hot holding unit. It is believe this process was missed at this inspection. Follow all reheating procedures and maintain all tCS foods at 135f or above at all times. Gravy was reheated to 165F at inspection. Monitor the hot holding cabinet throughout the day to ensure it is holding correctly .
1.5
22.
3-501.16 (A)(2) and (B); Priority; pooled eggs stored in ice bath at the grill line were slightly above 41F. Most of the ice had melted in the ice bath. More ice was added during inspection maintain ice level even with product to help maintain 41F or below temperatures.All TCS foods must be 41F or below in cold holding. CDI ice added.
Location: 12965 US Hwy 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 04/09/2024
Score: 100
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Cubed potatoes in the reach-in warmer was not being held at 135*F. When told of the problem potatoes were thrown away.
0.0
39.
3-307.11; Core; Hand sink area up front has the paper towels and soap outside of the splash guard area. During the inspection there was pitchers of tea, and mixes in front of the paper towel dispenser. All items from tea pitchers to mixes can not be in front of the paper towel dispenser. It is recommended to place a splash guard on the other side of the soap dispenser so nothing can be placed inside the area for potentially getting contaminated.
Location: 12965 US Hwy 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 01/19/2024
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Sausage pieces in the 1st prep cooler and cantaloupe in the 2nd prep cooler were not held at 41*F. Both were taken out of prep cooler and thrown away. All cold hold foods must be held at 41*F or below. All other items in both prep cooler were hold at 41*F or below.
Location: 12965 US Hwy 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 10/05/2023
Score: 100
#
Comments
Points
35.
3-501.13 ; Priority Foundation; When thawing under running water the water temperature must be less than 70F. Beef was thawing under running water with cold side on only and the cold water was at 78F. During times when the groundwater temperature is greater than 78F an alternative thawing method may be needed. Use only approved thawing methods. CDI education.
Location: 12965 US Hwy 70 B Clayton, NC 27520 Facility Type: Restaurant Inspection Date: 06/19/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The two prep coolers were having issues holding foods at 41*F. The prep cooler at the wall had an air temperature of 36*F, employees need to remember to close the lids when not in the prep cooler. The prep cooler at the grill area had an air temperature of 50*F. Owner of facility has noticed that temperature can be adjusted by moving items in and out. Owner is also contacting company on how to lock the thermostat after making adjustments.
1.5
54.
5-501.15; Core; Keep dumpster doors and lids closed.
