MOULTRIE CREEK DINER
4010 US 1 S UNIT 116
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall by 3 compartment sink on front line not easily cleanable. **Repeat Violation**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line touch his apron with gloves on and then touch a clean plate.
Food safety inspection conducted on 2/24/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/22/2024
High Priority
3
Intermediate
0
Basic
13
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep area, the deflection plate has debris buildup.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In prep room, ice bucket not inverted.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At cook line, employee not wearing a hair restraints.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In prep area, in front of three compartment sink, tiles missing.
- 36-73-4:Basic - Floors, walls and or ceilings soiled/has accumulation of debris. Floor drain at front counter, under triple sink soiled.
- 36-24-5:Basic - Hole in or other damage to wall. Walls by waffle station and the wall at triple sink at front counter is no longer smooth and easily cleanable.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in standing water at 84F.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In prep area interior of oven bottom shelf has burnt debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, under hand washing sink, dish racks has black stains.
- 29-12-4:Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Triple sink at front counter, faucet deteriorated, and also sink rusting, no longer cleanable.
- 25-32-4:Basic - Reuse of single-service or single-use articles. In prep area, on prep table, egg crates are reused for cooked bacon.
- 14-12-4:Basic - Utensils in poor condition. In prep area, rubber spatulas have melted handles and chipped edges.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In prep area, frame on doorway, wood not sealed.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on counter,liquid egg (59F - Cold Holding); shell eggs (62F - Cold Holding). Opera stated items have been out for 2hours, should be in ice Holding); At cook line, drawer under flat top,shrimp (45F - Cold Holding); chicken (44F - Cold Holding). Operator stated items in cooler overnight. At cook line by waffle maker, waffle batter (63F - Cold Holding) Operator stated waffle batter should be in cooler. Waffle batter out for 2.5 hours. **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, flip top cooler, cut tomatoes held on time per written procedures, no time marked, tomatoes were out 2 hours. At front counter, butter packets had time marked but not on written procedures.
Food safety inspection conducted on 7/22/2024 revealed 16 total violations (3 high priority, 0 intermediate, 13 basic).