Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/01/2024
Score: 91
#
Comments
Points
2.
2-102.12 (A); Core; At all times kitchen is in operation, there must be a certified food protection manger on duty. At time of inspection, there is not anyone on duty that is certified.
1.0
15.
3-302.11; Priority; In the reach in cooler raw beef and chcicken was stored above ready to eat foods such as lettuce and other vegtables. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display from Raw READY-TO-EAT FOOD including other FOOD such as fruits and vegetables, Cooked READY-TO-EAT FOOD; P CDI PIC moved raw foods from above the ready to eat foods.
1.5
21.
3-501.16(A)(1) ; Priority; Chicken in a hot hold cabinet was holding at 85 degrees. The chicken was in the hot hold equipment,but the equipment was not turned on. TCS foods should be held at 135F or above for hot hold. CDI PIC started the process of reheating the chicken.
1.5
23.
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. CDI
3.0
38.
6-501.111; Core; 1 live roach and 1 dead was seen on the floor near freezer. clean under equipment and cocntact pest control to alleviate this issue.
0.0
47.
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment. Remove all non commercial equipment and replace in order to stop loosing points on inspection.
1.0
56.
6-303.11; Core; Replace all burned out light tubes to improve lighting in kitchen prep area. Some areas are very dark and less than 50ft candles.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/03/2023
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core; At all times kitchen is in operation, there must be a certified food protection manger on duty. At time of inspection, there is not anyone on duty that is certified.
1.0
8.
2-301.14; Priority; Hands must be washed at proper times. At begining of inspection, handsink was blocked and hands were not being washed. Hands must be washed prior to putting on gloves, after touching trash, after touching dirty plates/dishes, after sweeping or mopping floors, etc. CDI Education
2.0
10.
5-205.11; Priority Foundation; There is only one handsink in ktichen. At beginning of inspection, there was lids to containers blocking access to the handsink. Handsink was also dry, and not wet at all. Make sure handsink is not blocked and is being used for frequent handwashing. CDI Education, items moved to allow access.
1.0
23.
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. CDI
1.5
47.
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment. Remove all non commercial equipment and replace in order to stop loosing points on inspection.
1.0
56.
6-303.11; Core; Replace all burned out light tubes to improve lighting in kitchen prep area. Some areas are very dark and less than 50ft candles.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/23/2023
Score: 85.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There must be a person in charge that is a food safety manager or someone that knows all provisions of this food code. It is critical that no priority items are out of compliance. Many priority items were out of compliance today. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty. Get a person in charge to take a ServSafe or other approved class for food safety! CDI education.
1.0
8.
2-301.14; Priority; No employees were washing hands when I first started inspection. Hands must be frequently washed when in the kitchen. Employees must wash hands prior to putting on gloves, after handling dirty dishes, after touching mops/brooms/trash bags. Proper handwashing is critical to maintain safe food. CDI Education on when to properly wash hands.
2.0
9.
3-301.11; Priority; Employees were touching ready to eat foods (lettuce, toppings, cooked foods) with bare hands. Ready to eat foods must not be touched by human skin. Gloves must be worn, or tongs/spoons/spatulas must be used so that bare skin does not directly touch foods. Employees were instructed to stop touching food and to put on gloves. CDI education.
2.0
10.
6-301.11; Priority Foundation; At beginning of inspection there was no soap at the handsink. Handsoap must be available at all times at handwashing lavatory so hands can be properly washed. CDI dishsoap brought over to sink.
1.0
10.
6-301.12; Priority Foundation; At beginning of inspection, there was no paper towels at handsink. At all times of operation, there must be paper towels at the handsink so hands can be properly dried. Paper towels brought to handsink. CDI
0.0
10.
5-205.11; Priority Foundation; There is only one handsink in ktichen. At beginning of inspection, there was a small table blocking access to the handsink. Handsink was also dry, and not wet at all. Make sure handsink is not blocked and is being used for frequent handwashing. CDI Education, table moved to allow access.
0.0
21.
3-501.16(A)(1) ; Priority; There is currently no extra hot hold equipment installed. All hot foods must maintain hot, 135F or above at all times. Keep foods on stove top with fire under or purchase new hot hold equipment. CDI Foods placed in cooler to cool. Use metal stem thermometer to verify foods are holding at proper temperature.
1.5
23.
3-501.17; Priority Foundation Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. CDI Check all required foods for dates and date them promptly once prepared!
3.0
38.
6-501.111; Core; Many flies and fruit flies seen in facility. There were also rodent droppings seen behind equipment and on old, unused plates. Make sure pest control company treats facility on a regular basis to make sure that all unwanted pests are kept under control.
1.0
47.
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment. Remove all non commercial equipment and replace in order to stop loosing points on inspection.
1.0
56.
6-303.11; Core; Replace all burned out light tubes to improve lighting in kitchen prep area. Some areas are very dark
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/17/2023
Score: 93
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There must be a person in charge that is a food safety manager or someone that knows all provisions of this food code. It is critical that no priority items are out of compliance. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manger on duty. At time of inspection, there was not a person on duty that is a certified food safety manager.
1.0
23.
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. CDI Check all required foods for dates and date them promptly once prepared!
3.0
47.
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment. Remove all non commercial equipment and replace in order to stop loosing points on inspection.
1.0
56.
6-303.11; Core; Replace all burned out light tubes to improve lighting in kitchen prep area. Some areas are very dark
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/09/2022
Score: 90
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There must be a person in charge that is a food safety manager or someone that knows all provisions of this food code. It is critical that no priority items are out of compliance. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manger on duty. At time of inspection, there was not a person on duty that is a certified food safety manager.
1.0
9.
3-301.11; Priority; At beginning of inspection, gloves were not being worn while ready to eat foods were being processed. Foods that were touched were discarded or reheated to above 165F. CDI At all times produce or other cooked foods are being handled, gloves must be worn or in the absence of gloves tongs/spatulas/etc.
2.0
21.
3-501.16(A)(1) ; Priority; There is currently no extra hot hold equipment installed. All hot foods must maintain hot, 135F or above at all times. Keep foods on stove top with fire under or purchase new hot hold equipment. CDI Foods reheated. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Do not bring out large quantities of food when prepping food. Only bring out small amount so that the food does not come above 41 degrees F. Foods were placed back in cooler. CDI
0.0
23.
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. CDI Check all required foods for dates and date them promptly once prepared!
3.0
35.
3-501.13 ; Priority Foundation; At beginning of inspection some food was being thawed at prep sink, other food was being thawed in bucket of standing water. Foods must be thawed in the sink, under cold running water. Thawing at room temperature or in standing water is not allowed. Fish must not be thawed in sealed containers. CDI. Items corrected.
0.5
47.
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/03/2022
Score: 92
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There must be a person in charge that is a food safety manager or someone that knows all provisions of this food code. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there should be a certified food safety manger on duty that is certified in food safety.
1.0
15.
3-302.11; Priority; Raw meats stored above cooked or ready to eat items such as cream or cheese. Store all raw foods separate or below cooked or ready to eat items to minimize cross-contamination risk. Manager educated on proper food storage and food re-arranged during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. CDI Check all required foods for dates and date them promptly once prepared!
3.0
47.
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment.
1.0
56.
6-303.11; Core; Replace all burned out light tubes to improve lighting in kitchen prep area. Some areas are very dark.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/11/2022
Score: 91
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There must be a person in charge that is a food safety manager or someone that knows all provisions of this food code. CDI Education
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there should be a certified food safety manger on duty that is certified in food safety.
1.0
16.
4-501.114; Priority; At beginning of inspection there was no sanitizer mixed. Keep a proper solution of sanitizer mixed and available at all times in buckets or spray bottles. CDI Sanitizer was remixed. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Do not allow foods to sit out on counter. All cold foods must stay in cooler or on ice bath so that all parts of the foods maintain 41F or lower. Foods were placed in ice bath to cool and cold hold. CDI
1.5
23.
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. Food containers must be marked with day food is prepared, foods marked
3.0
47.
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/10/2021
Score: 92
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; At all times facility is in operation, there should be a person in charge that is trained in food safety.
1.0
2.
2-102.12 (A); Core; At all times facility is in operation, there should be a certified food safety manger on duty that is certified in food safety.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Go to www.johnstonnc.com/envhealth to print off sample employee health policy. Make sure all employee's are aware of policy and do not work sick. CDI education.
0.0
5.
2-501.11; Priority Foundation; Go to www.johnstonnc.com/envhealth to print off sample of vomit and diarrhea plan. Keep written plan available on site. CDI education.
0.0
15.
3-302.11; Priority; In 3 door reach in cooler, there was raw meat stored above vegetables and other ready to eat foods. Always keep raw meats stored below ready to eat foods so that the ready to eat foods are not possibly contaminated from raw meats. Foods were re-arranged. CDI, Corrected During Inspection Store foods according to minimum final cook temperatures.
1.5
23.
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated!! Products dated during inspection. Food containers must be marked with day food is prepared, foods marked. CDI,Repeat, Corrected During Inspection
3.0
47.
4-205.10; Core; Freezers are not commercial and are stated on label to be household use only. Replace freezers with commercial units.
0.5
56.
6-303.11; Core; Replace all blown light bulbs in kitchen, it is very dark in lots of areas. Only reading 30ft candles in grill area and 2 in storage area. Must have 50ft candles in grill and 10ft candles in storage. Replace any missing light shields.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/20/2019
Score: 94
#
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: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/27/2019
Score: 94
#
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!
Good Food Temps! Try to avoid repeat violations with date marking of required foods!
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/21/2019
Score: 94
#
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!
AVOID REPEAT VIOLATIONS ESP WITH DATE MARKING TO IMPROVE SCORE!
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/22/2019
Score: 94
#
Comments
Points
General Comments
The new cold hold standard of 41F or below is now in effect. This facility is currently meeting this new standard. Repeat violations especially with date marking foods is lowering score. Address repeat issues to improve score!
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 12/21/2018
Score: 94
#
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: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 06/01/2018
Score: 93
#
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: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/23/2018
Score: 90
#
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! Follow-Up: 04/02/2018
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/13/2012
Score: 91.5
#
Comments
Points
2.
EMployee beverage in cups on top of freezer and on prep table. All employee beverages should have a lid and straw. Keep in a location that will not cause a cross contamination risk for foods. Keep away or below all food prep, food storage and clean utensil areas.
1.5
8.
Small container of moldy cheese in cooler. Check foods and rotate often to remove spoiled product. Cheese was disposed of.
0.0
10.
Raw chicken on vat of prep sink, raw fish in prep sink. Use the meat prep sink to prepare one species of food at a time. Clean and sanitize the sink between uses to prevent a cross contamination. Raw eggs above vegetables, raw beef above cooked foods in the reach in cooler. Raw shrimp above french fries and dessert in the reach in freezer. Container that is used to bread raw meat was stored on prep table with old food debris in it. Flour/breader that is used to bread raw meats must be sifted between uses or kept in the cooler.
3.0
11.
Chlorine sanitizer soluiton was weak or vacant in spray bottle. Must provide a properly mixed sanitizer solution, 50ppm when using chlorine. Use this solution on all food contact, food prep areas before and between uses. Grill utensils removed from the dirty dish pile at sink, rashed and rinsed, then towel dried and reused. All food contact items must be properly washed in soapy water, rinsed clean and soaked in a sanitizer solution for 2 minutes, then allowed to air dry.
1.5
17.
Many foods sitting out at room temperature (shell eggs, cooked eggs, chicken, beef). Foods should be kept under temperature control at or below 45F when not in the direct process or being prepared. Do not leave foods out at room temperature for extended periods of time.
2.0
23.
Use a method to cool foods such as: ice bath, ice paddles, ice as an ingredient, shallow cold pans, etc. Sitting at room temperature to cool is not approved, tightly covering and placing in cooler is not approved.
0.0
29.
All employees who prepare food must wear a hair restraint while doing so.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/23/2012
Score: 93
#
Comments
Points
10.
Raw fish above vegetables in freezer. Raw chicken and beef above vegetables in reach in cooler. Flour/breader that was used to bread raw meats or seafoods must be sifted after each use or keep in cooler. Store all raw meats, raw seafoods and raw eggs below the ready to eat foods.
3.0
16.
Several large pots of foods, reference food temp chart, sitting on prep table or on a turned off stove and not at proper holding temperature. Foods in hot holding must be 135F or above. Foods were placed back on stove to reheat.
2.0
17.
Large box and a flat of raw shell eggs sitting out at room temperature ~67F. Foods should not be left out at room temperature, keep in cooler at 45F or below.
2.0
29.
All employees who prepare food must wear a hair restraint while doing so.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/17/2011
Score: 94.5
#
Comments
Points
3.
Employees entering the kitchen from the outside of building and handling foods without washing hands. Make sure hands are washed at the handsink upon entry to the kitchen, after cleaning, after handling dirty items, and always before handling foods.
2.0
10.
Raw meat, raw eggs in shell and raw seafoods above vegetables and other ready to eat foods in the coolers. Flour that is used to bread raw meats still has particles from where it was used to batter the meats. In all coolers and all freezers, arrange them so the raw meats, raw seafoods and raw eggs are below the ready to eat foods. Sift the flour after it is used to batter meats/seafoods or refrigeratre flour.
1.5
11.
Food containers found stacked dirty above the dishsink. Make sure all items are visibly clean and sanitized before storing.
1.5
40.
Clean inside the white freezer that holds glasses to remove all food debris and ice build up. Clean shelving and containers that hold vegetables.
0.5
45.
Repair the damaged ceiling above the 3-compartment sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/14/2011
Score: 93.5
#
Comments
Points
2.
Several employee beverages (cans, bottles, cups) on the food prep counters in kitchen. All beverags, when consumed in the kitchen, must have a cover and a straw. Keep stored in a location that will not cause a cross contamination risk for foods. Keep away from food, food prep areas and storage areas.
1.5
6.
Large pot of cooked chicken wings in kitchen at around 90F, large plastic container of rice in kitchen 74F, both on food prep counters in kitchen. Both foods were prepared in a residential kitchen at brought to the establishment 'for employees' stated the manager/owner. All foods in the food preparation area of building must come from an approved source and be handled in a manner to protect. Foods from home must not enter the kitchen or be handled/served in the kitchen and must be seperated from the foods served to guest of restaurant. All foods were removed from the facility.
2.0
10.
Whole peppers sitting at the dishsink below dirty food containers. No foods can be handled or prepared at the dishsink, use the appropiate food prep sinks only. NEVER PLACE DIRTY FOOD CONTAINERS ON TOP OF FOODS, This is a direct contamination of foods. Peppers were removed. Bag of rice sitting directly on the floor, store in an approved location to protect. Do not sit directly on the floor. Flours that are used to bread raw seafood and meats must be sifted between uses to remove left over meat particles or keep the containers of flour in the cooler.
1.5
21.
At start of inspection the hot water was 84F at the 3-compartment sink. The breaker for heater had to be turned on. Hot water eventually heated to 130F at sink tap. When the facility opens for business and food is prepared, hot water must be provided at a minimum of 130F.
1.5
39.
White freezer in the kitchen does not have any documentation that it is NSF or equal. All equipment should be NSF certified or equal.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/05/2011
Score: 95.5
#
Comments
Points
10.
Raw chicken above seafood in the reach-in freezer. Store all raw foods according to final cook temperature with highest final cook temperatures on bottom shelves or racks. From bottom to top would be chicken>ground beef>pork>seafood>beef>vegetables or cooked foods.
1.5
11.
Dilute all sanitizers to 50-100 ppm chlorine.
0.0
21.
Hot water was 125-126 degrees F. Need min of 130 degrees F at the tap. Turn up water heater some more.
3.0
34.
Air-dry all dishes before stacking; Do not stack items WET.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/06/2011
Score: 95.5
#
Comments
Points
10.
One box of raw chicken was stored above beef and seafood in the reach-in freezer. Store all raw foods according to final cook temperature with highest final cook temperatures on bottom shelves or racks.
1.5
21.
Hot water was 123 degrees F. Hot water at the tap must be a minimum of 130 degrees F or above.
3.0
47.
Use approved storage to keep items off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/26/2010
Score: 95.5
#
Comments
Points
10.
Raw chicken was stored above raw seafood in one reach-in cooler. Store all raw meats according to final cook temperature with highest final cook temperatures on bottom shelves. Starting from bottom to top it would be chicken>ground beef>pork>seafood>beef steak such as sirloin
3.0
21.
Hot water at the utensil sink was 121 degrees F. Minimum temperature at the tap should be 130 degrees F or above.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/05/2010
Score: 96
#
Comments
Points
10.
Raw fish stored under raw chicken in the reach-in cooler. Store all raw foods in order of final cook temperature. Beef steak, raw eggs and seafood, then ground meats, then raw chicken on the bottom. All cooked or ready to eat items should be on top. Store ice scoops handle up to prevent hand or figernail contact with ice.
3.0
21.
Hot water was 122-123 degrees F. Must be min of 130 degrees F at the tap.
0.0
33.
Store all handled scoops up out of the product.
0.0
34.
Do not store clean pots or pans on the meat prep sink. Keep clean containers stored in a clean location.
0.5
44.
Provide a covered container for recycled plastics or glass; Do not store in bags on the ground.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/08/2010
Score: 95
#
Comments
Points
2.
Uncovered employee beverage in freezer above foods, personal items on prep tables and beverage on prep table. Beverages are permitted in the kitchen if they have a lid and straw, and are stored below or away the food prep and storage areas as well as clean utensils.
1.5
10.
Flour in container that is used to bread chicken left on counter with raw pieces of chicken and liquid from chicken until used again, . Once used to batter a raw meat, they must be sifted to remove the left over portions from meat or place in refrigerator at 45 F or below. Raw shrimp, chicken and beef above plantains in cooler. Raw beef and chicken above fries, popsicles in freezer. All raw meats and raw seafoods must be kept below the ready to consume foods. Store in order of final cook temperature. Fruits, vegetabels, dairy, breads, and cooked foods on top. Whole muscle meats, raw eggs and seafoods then ground meats then raw chicken on bottom.
3.0
25.
Facility has 2 thermometers, 1 reads 50F to 200F, and 1 reads -30 to 160. Suggest a single thermometer that can read all required temperatures 0F-220F or digital.
0.0
34.
Pots and containers drying on the meat prep sink and on floor. Keep clean containers stored in a clean location, do not place on prep sinks or on the floor.
0.5
44.
Provide a covered container to place items to be recycled (glass and plastic), do not place in bags on ground outside.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/05/2010
Score: 96.5
#
Comments
Points
10.
Flour in containers that is used to bread chicken, fish and other raw meats left on counter until used again. Once used to batter a raw meat, they must be sifted to remove the left over portions from meat. Or place in refrigerator at 45 F or below.
1.5
28.
Rodent droppings seen on shelving in the outside food storage shed. Take measures to remove and prevent. Protect foods.
1.0
44.
Provide a drainplug for the dumpster outside.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/01/2009
Score: 90
#
Comments
Points
3.
Employee washed dishes, cleaned sinks then went to stove and handled foods. All employees must wash hands between handling dirty items or cleaning and always before handling foods.
2.0
10.
Raw chicken and beef above lettuce in the reach in cooler. Keep raw meats below the ready to consume items. Install a splashguard between the meat and vegetable prep sinks. Will return on 10-12-09 to check the splashguard between sinks.
1.5
11.
Food containers observed being washed, rinsed but never sanitized before allowing to air dry. At the time of inspection, no sanitizer was available in the building to put in sink for utensil/dish washing. Chlorine sanitizer was available in a spray bottle but never used when food contact surfaces were used. All food contact items, containers, equipment, utensils as well as the food contact prep areas must be sanitized between uses. Chlorine arrived at end of inspection to mix a sanitizer with.
1.5
16.
Chicken and plantains on stove not 135F. All itmes in hot holding must be able to stay 135F or above. Items were reheated.
2.0
21.
Hot water 125F. Must be a minimum of 130F when using a chemical sanitizer.
0.0
23.
Chicken that was cooked on the stove was removed from hot pot, put in a plastic container wiht a lid and placed in the reach-in cooler. Use a methos to cool all foods down quickly such as an ice bath, shallow pans, etc. Do not place hot foods covered into the cooler.
1.0
24.
Frozen raw chicken in standing water in container at prep sink. Frozen raw shrimp in standing water at the next prep sink. Thaw all foods 1of4 ways: in cooler, at the appropiate prep sink under cold running water, in the microwave if getting ready to cook or as part of the cooking process. Do not thaw by standing out at room temperature.
0.5
28.
Lots of fruit flies seen in the outside storage building on onions and plantains. Take measures to prevent flies and protect foods.
1.0
44.
Provide a drainplug for the dumpster.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/10/2009
Score: 91.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Rice and beans on counter during lunch. Must keep hot at 135 f or above using hot hold equipment. Do not sit out at room temperature. Or cool rapidly and place in cooler.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
Ants seen in kitchen. Rodent droppings seen in dry storage shed. Remove & prevent.
1.0
31.
NOT OBSERVED
0.0
32.
GENERAL COMMENT No kids in kitchen
0.0
36.
GENERAL COMMENT No barewood in kitchen.
0.0
44.
GENERAL COMMENT Need drainplug for dumpster.
0.0
45.
Repair damaged floor tiles at entrance to kitchen.
0.5
2.
CORRECTED DURING INSPECTION Mug with beverage for employee and 1/2 eaten tray of food on food prep table, 1/2 eaten plate of food sitting in top microwave> All employee beverages must have a lid & straw. Keep away from food prep & storage areas. No eating in kitchen! Do not place or return plates of food to kitchen once eaten from, except to go to dishwash area.
1.5
6.
CORRECTED DURING INSPECTION Cooked fish & vegetables from home in container on food prep table & being consumed in kitchen. Do not bring food that was prepared at home into the food service kitchen!
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Raw fish, shrimp, beef and chicken above vegetables, milk and cooked foods in cooler. Must keep a raw meats and raw seafood below the precooked/ready to eat foods. Install a splashguard between the meat and vegetable prep sinks.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/19/2009
Score: 96.0
#
Comments
Points
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
45.
Repair floor at entry to kitchen.
0.5
2.
CORRECTED DURING INSPECTION An opened bottle of water was sitting on prep table upon arrival. All personal drinks should be sotred below food and food prep areas.
1.5
6.
GENERAL COMMENT Can not store food from home in restaurant coolers.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Cheese was being stored in thank you/grocery bag. All foods must be stored in food grade bags not grocery/thank you or trash bags. Move plant from above ice machine. Sotre only clean containers.
1.5
20.
NOT APPLICABLE
0.0
26.
Label all containers holding dry foods.
0.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/23/2009
Score: 91.0
#
Comments
Points
24.
Fish was thawing out at room temperature upon arrival. When thawing food place under cold running water or in cooler.
0.5
28.
A live roach was seen in kitchen, improve pest management.
1.0
31.
NOT OBSERVED
0.0
43.
Handsink did not have soap or paper towels.
1.0
47.
Outside building must keep storage off floor.
1.0
3.
CORRECTED DURING INSPECTION Employee did not wash hands at all until Env. Health said that all employees needed to wash their hands. Once employees walkout of kitchen, handle raw meat, talk on the phone, eat from their hand they must wash their hands.
2.0
6.
GENERAL COMMENT Keep paperwork for all food purchases or keep food in original packages
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT A splash guard is needed between the two prep sinks, the splash guard should be 12 inches high.
0.0
11.
CORRECTED DURING INSPECTION Ice machine interior had mold on shield better cleaning is needed.
1.5
14.
NOT OBSERVED
0.0
19.
Glass cleaner was placed on prep table above fruit & vegetables. Place all chemical below or away from food and food contact surfaces.
1.5
20.
NOT APPLICABLE
0.0
26.
There was 2 plastic boxes with flour mixture with no labels. Label all dry food containers.
0.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/04/2008
Score: 94.0
#
Comments
Points
31.
NOT OBSERVED
0.0
40.
General cleaning of containers under prep table. Outside of pans and handles are sticky.
0.5
47.
Even in storage building keep all storage up off floor.; REPEAT VIOLATION
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Raw chicken was sitting above fruits and vegetables in single reach-in cooler. In double reach-in cooler raw beef was sitting above cheese and other cooked foods. Cheese was sitting in direct plastic grocery bags. raw meats were moved below fruits & veggies and placed below pre-cooked foods. See additional comments listed on sheet.
3.0
20.
NOT APPLICABLE
0.0
21.
Hot water was 123 f, should be 130 f when using a chemical (bleach water) for a sanitizer.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/18/2008
Score: 95.0
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
GENERAL COMMENT Double door reach-in cooler is holding food at 45-47 f, all cold hold foods must be held at 45 f or below.
0.0
24.
NOT OBSERVED
0.0
28.
Flies seen in kitchen, improve pest management.
1.0
47.
Keep all storage off floor in kitchen and outside storage buiilding.
0.5
48.
All doors should be self-closing door to new patio is not self-closing.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Double door reach-in cooler had raw chicken and beef stored above milk, bannanas and watermelons. Store all raw meat below cooked, pre-cooked and ready to eat foods.
1.5
11.
Interior of ice machine had pink mold on back wall, clean interior of ice machine on a regular basis.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/01/2008
Score: 96.5
#
Comments
Points
17.
CLEAN INTERIOR OF MICROWAVE; HAVE TECHNICIAN CHECK REACH-IN COOLER FORPROPER OPERATION.
1.0
2.
ITEMS IN COOLER WERE 50-53 F. ALL POTENTIALLY HAZARDOUS COLD FOODS MUST HOLD AT 45 F OR BELOW. COOLERS MUST BE IN GOOD REPAIR AND ABLE TOHOLD PROPER FOOD TEMPS. ITEM CORRECTED DURING INSPECTION, OUT OF TEMP FOODS WERE THROWN OUT.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 01/15/2008
Score: 96.5
#
Comments
Points
11.
KEEP ALL CLEANED UTENSILS ON CLEAN SIDE OF THE THREE COMPARTMENT SINK.USE PROPER ORDER OF WASH RINSE AND SANITIZE WHEN WASHING UTENSILS. SANITIZER STRENGTH WAS GOOD. ITEM CORRECTED DURING INSPECTION.
2.5
17.
CLEAN INTERIOR OF ONE MICROWAVE; CLEAN HOOD VENTS GOOD.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/08/2007
Score: 97.5
#
Comments
Points
11.
CLEAN BOTTOM OF BLADES BETTER ON KNIVES, THEN SANITIZE! ALL FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED GOOD. KNIVES WERE MOVEDTO SINK TO BE RE-CLEANED.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 04/19/2007
Score: 96.5
#
Comments
Points
17.
CLEAN THE GASKETS ON THE DOUBLE DOOR REACH-IN COOLER. CLEAN ALL SHELVING IN THE OUT-SIDE SHED. REPLACE WORN SHELVING ABOVE THE DISHSINK.
1.0
3.
STORE RAW MEATS AND SEAFOODS BELOW ALL PRECOOKED & READY TO CONSUME ITEMS. DO NOT USE 'THANK YOU'/GROCERY BAGS TO STORE FOOD IN. USE A FOOD APPROVED STORAGE CONTAINER.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 10/12/2006
Score: 93.0
#
Comments
Points
11.
LOTS OF DIRTY FOOD STORAGE CONTAINERS FOUND STACKED ABOVE SINK. ALL ITEMS MUST BE VISIBLY CLEANED AND SANITIZED BEFORE STORING. DO NOT USE409 OR OTHER UNAPPROVED CHEMICALS TO CLEAN FOOD STORAGE/CONTACT AREAS.CLEAN LARGE FOOD STORAGE BINS.
2.5
17.
CLEAN ALL SHELVING IN THE OUTSIDE STORAGE BUILDING. CLEAN INSIDE THE REACH-IN COOLER, CLEAN GASKET ON COOLERS.
1.0
25.
BACKDOOR NEEDS TO SELF CLOSE ONCE DOOR IS OPENED. ADJUST SO IT DOES NOT STICK ON THE CONCRETE.
1.0
3.
RAW CHICKEN WAS IN BOTH PREP SINKS. PUT A LABEL ON THE PREP SINKS 1- VEGETABLE AND 1 MEAT TO IDENTIFY THEM FOR USE. ONLY REMOVE FROM COOLERMEATS THAT ARE IMMEDIATELY GOING TO BE PREPARED.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/15/2006
Score: 90.5
#
Comments
Points
24.
FLIES SEEN IN KITCHEN, ANTS SEEN IN KITCHEN AND OUTSIDE STORAGE ROOM, FRUIT FLIES SEEN IN KITCHEN AND IN OUTSIDE STORAGE ROOM. RODENT DROPPINGS SEEN IN OUTSIDE STORAGE ROOM. TAKE STRONGER STEPS TO REMOVE AND PREVENT.
2.0
3.
RAW SHRIMP AND MEATS ABOVE READY TO EAT FOODS. ALL RAW MEATS AND RAW SEAFOOD NEEDS TO KEPT AWAY OR BELOW ALL READY TO EAT FOODS. STORE THISWAY: VEGETABLES, COOKED MEATS & SEAFOODS CHEESE, RICE, READY TO EAT FOODS RAW PORK, RAW SEAFOOD RAW HAMBURGER/BEEF RAW CHICKEN AND EGGS DO NOT STORE TORTILLIAS IN
0.0
9.
EMPLOYEE BEVERAGE WAS ON PREP TABLE AND 1 WAS IN CONTAINER WITH UTENSIL. KEEP EMPLOYEE BEVERAGES AWAY OR BELOW ALL FOOD AREA AND ALL CLEAN UTENSIL AREAS.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 05/15/2006
Score: 92.5
#
Comments
Points
11.
SANITIZER AVAILABEL WAS VACANT OR WEAK, KEEP SANITIZER AVAILABLE AT ALL TIMES AND AT 50 TO 100 PPM FOR CHLORINE. BETTER GENERAL CLEANING OF SOME KNIFES WERE NEEDED, ONE WAS SEEN WITH FOOD BUILDUP THAT WAS INTHE CLEAN UTENSILS DRAW.
2.5
3.
(REPEAT) RAW BEEF AND CHICKEN WAS BEING STORED ABOVE CHEESE IN LARGE REACH IN COOLER. KEEP ALL RAW MEATS STORED BELOW COOKED FOODS AND READTO EAT FOODS. WHEN STORING FOOD FROM TO TO BOTTOM: COOKED AND EATS FOODS ON TOP, SEAFOOD PRODUCTS BELOW, THEN PORK PRODUCTS BELOW SEAFOODTHEN BEEF PRODUCTS BELOW PORK, AND THEN POULTRY AT THE BOTTOM.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 02/06/2006
Score: 96.0
#
Comments
Points
17.
CLEAN HAND AND PLASTIC CONTAINERS HOLDING LIDS AND CLEAN UTENSILS.
1.0
29.
A LIGHT IS NEEDED IN THE DRY STORAGE AREA IN KITCHEN. NO LIGHT FIXTUREAT THIS TIME.
0.5
3.
KEEP ALL RAW MEATS STORED BELOW ALL COOKED FOODS OR READY TO EAT FOODSWHEN STORING FOOD KEEP FROM TOP TO BOTTOM; COOKED AND READY TO EAT FOODS/THEN FISH, SHRIMP (SEAFOOD) THEN PORK PRODUCTS, THEN BEEF AND GROUND BEEF PRODUCTS THEN ALL POULTRY ON BOTTOM SHELVE INCLUDING EGGS.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 08/15/2005
Score: 95.0
#
Comments
Points
2.
VARIOUS FOODS IN REACH IN 62F. ALL FOODS MUST BE KEPT 45F OR BELOW. FOODS WERE PLACED IN WORKING COOLER AT TIME OF INSPECTION. RECOMMEND DISCARDING THOSE FOODS THAT WERE OUT OF TEMP.
2.5
3.
STORE ALL RAW MEATS AND EGGS BELOW OTHER FOODS IN COOLERS.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 09/09/2004
Score: 78.0
#
Comments
Points
11.
CLEAN PANS, POTS & UTENSILS BETTER BEFORE STORING. DON'T PLACE DIRTY DISHES OR RINSE DIRTY DISHES IN MIDDLE VAT OF 3-COMPARTMENT SINK. WASHFROM RIGHT TO LEFT. REPLACE PANS WITH DEEP GROOVES THAT ARE NOT EASILYCLEANABLE.
2.5
15.
AIR DRY ALL PANS BEFORE STACKING.
1.5
17.
CLEAN BINS THAT HOLD FOOD ITEMS (BANANAS,LETTUCE). CLEAN HOOD. PAINT OR SEAL BAREWOOD SHELVES IN STORAGE. REPAIR DRIPPING COOLER VENTS. CLEAN UNDER RACK SHELVING.
1.0
18.
HOT WATER AT 3 COMPARTMENT SINK 113 F. REACHED 128 F AFTER A SITTING PERIOD. HOT WATER, WHEN USING A CHEMICAL SANITIZER, NEEDS TO BE 130 F WITH A CONSTANT RECOVERY RATE. (MONITOR WITH THERMOMETER TO ENSURE HOTWATER HEATER IS WORKING PROPERLY)
2.5
2.
BEEF IN SAUCE 100 F, BEANS ON STOVE 110 F. ALL COOKED POTENTIALLY HAZARDOUS FOODS MUST BE AT OR ABOVE 140 F.
2.5
24.
FRUIT FLIES SEEN ON FOODS IN OUTSIDE STORAGE ROOM. TAKE MEASURES TO PREVENT.
2.0
28.
CLEAN FLOORS UNDER EQUIPMENT. REPAIR HOLE IN FLOOR IN OUTSIDE STORAGE ROOM.
0.5
29.
LIGHT IN COOLER MUST BE SHIELDED ON SHATTERPROOF. NEED LIGHT IN OUTSIDE ROOM.
1.0
3.
THAW ALL FOODS ONE OF FOUR METHODS: UNDER COLD RUNNING WATER, IN MICROWAVE, IN COOLER, OR PART OF THE COOKING PROCESS. DO NOT THAW IN STANDING WATER OR AT ROOM TEMPERATURE. STORE RAW FOODS BELOW READY TO EAT FOODS. ALSO STORE FOODS WITH HIGHER COOKING TEMPERATURES BELOW FOODS WITH LOWER COOKING TEMPS. USE SCOOPS WITH HANDLES IN ALL FOODS. COVER ALL FOODS IN COOLERS. DONT ALLOW COOLER TO DRIP WATER ONTO FOOD.
5.0
32.
KEEP ALL STORAGE OFF OF FLOOR IN STORAGE. KEEP ON 6
0.0
9.
SEVERAL EMPLOYEE DRINKS AND PLATES OF FOOD ON FOOD & STORAGE AREAS. KEEP ALL EMPLOYEE DRINKS AWAY OR BELOW FOOD PREP/COOK AREAS AND PROVIDE LIDS & STRAWS. KEEP EMPLOYEE FOODS AWAY FROM FOOD PREP AREAS, EAT IN APPROVED LOCATIONS.
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 03/11/2004
Score: 91.0
#
Comments
Points
11.
KEEP SANITIZER MIXED IN SPRAY BOTTLES. 50-100 PPM FOR BLEACH. USE PROPER METHOD TO WASH DISHES.
2.5
13.
DISCARD OLD CUTTING BOARD THAT IS IN POOR REPAIR.
1.5
14.
SMALL FREEZER IS NOT NSF APPROVED.
1.0
17.
CLEAN SINKS OF FRIERS, STOVES.
1.0
3.
BE SURE ALL RAW MEATS & EGGS ARE STORED BELOW OTHER FOODS IN COOLERS. FOODS MUST NOT BE THAWED AT ROOM TEMP. THE ONLY METHODS TO THAW FOODS ARE IN COOLER, UNDER COLD RUNNING WATER, IN MICROWAVE OR PART OF THE COOKING PROCESS. REMOVE FOOD PARTICLES FROM BREADERS, FLOUR
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 11/25/2003
Score: 91.5
#
Comments
Points
11.
SANITIZER MUST BE PROVIDED AT ALL TIMES. MAKE SURE BOTTLE IS NEW AND NOT REUSE OLF CHEMICAL BOTTLES.
2.5
12.
DISHES AND UTENSILS MUST BE WASHED, RINSED, AND SANITIZED. SINK DRAINSIN 3 COMP, SINK ARE NOT WORKING, REPLACE WITH DRAIN STOPPERS THAT WORKDO NOT PUT DIRTY DISH/UTENSILS ON CLEAN SIDE OF 3 COMP. SINK
1.5
27.
OUTSIDE STORAGE ROOM NOT APPROVED FOR STORAGE, NOT PROPERLY CONSTRUCTED. (THEY ARE IN PROCESS OF CONSTRUCTING A NEW OUTSIDE STORAGE BUILDING)
1.0
29.
LIGHTS IN KITCHEN; SHIELDS ARE MISSING THE CAPS ON ENDS.
0.5
3.
RICE 70 F, IF NOT FOR SERVING TO CUSTOMERS, REMOVE. FISH THAWING IN BUCKET OF WATER, MUST THAW FOODS BY: 1 PART OF COOKING PROCESS 2 MICROWAVE AND THEN COOKING 3 IN COOLER OVER NIGHT 4 UNDER RUNNING COOL WATER
2.5
32.
STORAGE ON FLOOR IN OUTSIDE STORAGE ROOM. STORAGE MUST BE OFF FLOORS ON APPROVED SHELVES (6
Location: 308 S. POLLOCK STREET SELMA, NC 27576 Facility Type: Restaurant Inspection Date: 07/08/2003
Score: 90.0
#
Comments
Points
11.
MUST PROPERLY WASH RINSE & SANITIZE @ 3 COMP SINK ALL UTENSILS WAS NOTABLE TO PROPERLY CLEAN & SANITIZE DURING INSPECTION NEED PLUGS FOR UTENSIL SINK DIRTY W R S DRY SOAP CLEAN BLEACH
2.5
17.
CLEAN REACHIN COOLERS CLEAN SHELVES IN FACILITY
1.0
23.
NEED NEW DUMPSTER NEED PROPERLY SETUP @ CAN WASH H C VACUUM BREAKER
1.0
25.
ALL EXTERIOR DOORS SELF CLOSING
1.0
27.
OUT ROOM NOT APPROVED FOR ANY STORAGE NOT PROPERLY CONSTRUCTED
1.0
28.
CLEAN WALLS REPAIR AREA AROUND WINDOW
0.5
3.
DONT LEAVE EGGS & COOKED FOODS @ ROOM TEMP NEED TO KEEP @ > 140 F OR < 45 F
