Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 01/14/2022
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
General Comments
Good Meat Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 08/15/2019
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: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 11/09/2018
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: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 08/17/2018
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: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 05/11/2018
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: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 08/16/2012
Score: 98
#
Comments
Points
11.
Sanitizer in bottle was much too strong. Dilute to 200-300 ppm quat. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
36.
Replace torn gasket on walk-in cooler door.
0.5
40.
Clean interior of deli display unit better.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 04/03/2012
Score: 98
#
Comments
Points
11.
Sanitizer in bottle was much too strong. Dilute to 200-300 ppm quat. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
21.
Hot water was slightly low at 125 degrees F. Must be 130 degrees F or above at the tap.
0.0
36.
Replace torn gasket on walk-in cooler door.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 01/03/2012
Score: 98.5
#
Comments
Points
11.
Make sure all knives are cleaned and sanitized good. Sanitizer in bottle was much too strong. Dilute to 200-300 ppm quat. Use test kits to check strength.
1.5
21.
Hot water was slightly low at 127 degrees F. Must be 130 degrees F or above at the tap.
0.0
36.
Replace torn gasket on walk-in cooler door.
0.0
40.
General equipment cleaning on display unit; clean all food debris.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Good Food Temps; Make sure deli slicer is cleaned and sanitized after each use, unless under constant use.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 09/12/2011
Score: 100
#
Comments
Points
11.
Make sure all knives are cleaned and sanitized good before placing them in holders. Sanitizer appears to be mixing too strong. All solutions should be mixed to 200-300 ppm quat. Sanitizer that is too strong may be unsafe for use in food areas. Dilute solutions with water until mixing system is adjusted.
0.0
36.
Replace broken gasket on walk-in cooler door.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 03/30/2011
Score: 100
#
Comments
Points
11.
Sanitizer in one spray bottle was too strong. Dilute to 200-300 ppm quat. Use test kits. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
47.
Use approved storage to keep all items off the floor. No crates.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 08/18/2010
Score: 98.5
#
Comments
Points
10.
Store ground beef/cube steak below whole beef. Store raw meat species separate or store according to final cook temp. Highest final cook temps such as chicken should always be on the bottom. Use dividers in display case to separate meat species.
1.5
43.
Throughly and regularly clean toilets.
0.0
46.
Clean ventilation in cutting room and bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
ServSafe contact is Debbie Stroud 989-5380. Classes are beginning soon.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 03/19/2010
Score: 98.5
#
Comments
Points
10.
Store ground beef below pork. Store raw meat species separate or store according to final cook temp. Highest final cook temps such as chicken should always be on the bottom.
0.0
11.
Quat sanitizer was too strong. Dilute solutions to 200-300 ppm max. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food prep areas.
1.5
36.
Replace cooler door gasket at walk-in meat cooler.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 12/04/2009
Score: 98
#
Comments
Points
10.
Ground beef shall be stored below whole beef (ie. steak, roast, etc.). Use a divider between raw and precooked/smoked meats.
0.0
11.
Employee washed and rinsed utensil, then placed it on sanititized drainboard. Sanitized drainboard had standing water and food particles on it. All utensils shall be washed, rinsed, and sanitized.
1.5
36.
Cutting board needs to be replaced or resurfaced.
0.0
40.
Clean inside of single service container cabinet.
0.5
46.
Clean ventilation in bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 08/13/2009
Score: 98.5
#
Comments
Points
12.
GENERAL COMMENT; NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Do not use cloths to line pans under deli meats
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Four toppings on salad bar not under a sneeze guard protection. Items were moved under the sneeze guard until shield can be extended to cover area. Suggest placing melons, that are to be sliced, in the cooler the night before to cook and protect.
1.5
11.
GENERAL COMMENT All washing of utensils and containers must take place at the dishwash sink in meat room. Not any of the prep sinks.
0.0
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
GENERAL COMMENT Need hot water in customer restrooms.
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 08/05/2002
Score: 93.5
#
Comments
Points
14.
CUTTING SURFACE AT PRODUCE AREA NOT APPROVED SURFACE.
1.0
15.
DONT USE CLEANER BUCKET TO STORE ICE SCOOP.
1.5
28.
REPAIR GROUT AT FLOOR TROUGH IN MEAT ROOM; BATHROOM FLOORS IN AREAS CLEAN.
0.5
3.
DONT STORE VEGGIES ON WALKIN FLOOR; DONT STORE ANY READY TO EAT FOODS DELI TRAYS CHEESE IN DISPLAY CASE STIR FRY MUST BE SEPERATE FROM RAW MEATS; DONT STORE PROCESSED HAM HOCKS AT ROOM TEMP ONLY PREPROCESSED FOODS;
Location: 1700 HWY 70 A PINE LEVEL, NC 27568 Facility Type: Food Stand Inspection Date: 05/14/2002
Score: 96.5
#
Comments
Points
11.
KEEP TABLES CLEAN. PRODUCE SINK NEEDS CLEANED & SANITIZED NO STORAGE ON SINK; SEVERAL KNIVES IN MARKET AT KNIFE RACK DIRTY KEEP CLEAN & SANITIZED WHEN NOT IN USE AS WELL AS SLICER IN DELI; CLEAN & SANITIZE CUTTING BOARD IN GROOVES & UNDER CUTTING BOARDS.
2.5
28.
REPAIR MOLDING ON WALL & GROUT AT FLOOR TROUGH IN MEAT ROOM.
