Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/22/2024
Score: 97
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
9.
3-301.11; Priority; Employee using bare hands to prep/cut onions that are being used raw to put on top of tacos. Can not touch ready to eat foods with bare hands. Should use gloves or another method to prevent contamination. CDI Employee washed hands and put on gloves.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/06/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
10.
5-202.12; Core; Hot water at hand sink would only get up to 94F. Hot water at hand sink should be at 100F or above.
0.0
15.
3-302.11; Priority; Raw eggs stored on shelf above salsa and sour cream. Keep raw eggs below ready to eat foods. CDI Moved to bottom shelf
0.0
38.
6-501.111; Core; Flies seen throughout facility. Facility should be free of all pests. Take measures to control pests.
1.0
48.
4-501.19; Priority Foundation; Hot water at 3 comp sink would not go over 94F. Hot water at 3 comp sink should be at 110F or above. PIC relight pilot light on hot water heater and now waiting for it reheat.
0.5
General Comments
The walk-in cooler is not being used at this time. PIC stated that it was not working properly so they moved all the food over to the cooler inside. PIC stated someone was coming out to work on unit this week and will not use until it repaired.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/17/2022
Score: 97.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer was not available during inspection. Make sure sanitizer is made at all time while working.
1.5
23.
3-501.17; Dates were on items made today, dates were missing on some other items. If food is cooked and froze a 2nd date must be written when taken out of the freezer.
0.0
55.
6-201.11; Core General cleaning is needed on the floors, walls and ceilings. Make ceiling so that they are nonabsorbent.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/08/2019
Score: 93.5
#
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: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/23/2019
Score: 93.5
#
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: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/07/2019
Score: 94.5
#
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: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/03/2012
Score: 93.5
#
Comments
Points
10.
Onions was being stored with batteries in the non-food barn, keep all foods stored together in the food barn and not in the utility bar.
1.5
28.
Flies seen today, improve pest management.
2.0
43.
Hank soap is needed at all hand sinks in the kitchen and restrooms.
2.0
45.
Repair chipping paint on ceilings where necessary. Repair wood trim that is in bad repair. There is a hole in the ceiling close to the back entrance, repair hole in the ceiling. Floor in the prep room is in bad repair, replace or smooth the tile flooring.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/24/2012
Score: 91
#
Comments
Points
2.
A personal drink was sitting on the prep table with the salsa upon arrival. All personal drinks must be stored below food and food prep areas.
1.5
11.
Food containers were stacked dirty after being cleaned, remove all food debris from dishes before placing with clean dishes.
1.5
17.
Walk in cooler is holding the cheese at 47*F, all cold hold foods must be at 45*F or below, it is adviced to turn the cooler down so all food is being held at 45*F or below.
0.0
28.
Fruit flies are in the prep rooms, improve pest managment.
1.0
29.
Employees preparing food must wear hair restraints.
1.0
34.
Air dry all food pans after washing and before stacking them; Do not stack items WET.
1.0
43.
Hand sinks did not have paper towels, all hand sinks must have hand soap, paper towels and warm running water. Do not turn the water off to any hand sinks.
2.0
45.
Repair chipping paint on ceilings where necessary. Repair wood trim that is in bad repair. There is a hole in the ceiling close to the back entrance, repair hole in the ceiling. Floor in the prep room is in bad repair, replace or smooth the tile flooring.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/14/2011
Score: 91
#
Comments
Points
2.
A personal drinks was sitting above prep area in kitchen, and another drink was placed inside ice machine. Do not place anything in the ice machine. Place all personal drinks below food and food prep areas.
1.5
10.
A personal drink was placed in the ice of the ice machine. Food is left uncovered in freezer. Food must be covered in storage, and ice must be kept protected from any outside sources.
1.5
11.
Food containers were stacked dirty after being cleaned. Clean all dishes thoroughly before stacking.
1.5
28.
Numerous flies inside the facility; Take measures to control and eliminate flies inside the facility.
2.0
29.
Employees preparing food must wear hair restraints.
0.5
34.
Air dry all food pans after washing and before stacking them; Do not stack items WET.
1.0
45.
Repair chipping paint on ceilings where necessary. Repair wood trim that is in bad repair. Fly bait was all over the floor when food was being prepared. Floors must be free of fly bait before cleaning.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/10/2011
Score: 91.5
#
Comments
Points
11.
Sanitizer was weak in spray bottles. All sanitizer solutions should be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils after they are cleaned. Do not leave equipment dirty. Clean and sanitize all food contact areas or equipment after each use.
1.5
17.
Various foods in the walk-in cooler were holding borderline at 46 degrees F. All cold hold potentially hazardous foods should hold at 45 degrees F or below. Have cooler checked for proper operation.
0.0
21.
Hot water was 123 degrees F. Hot water should be a minimum of 130 degrees F or higher at the tap.
3.0
28.
Numerous flies inside the facility; Take measures to control and eliminate flies inside the facility.
2.0
34.
Air dry all food pans after washing and before stacking them; Do not stack items WET.
0.5
40.
Clean tops and sides of all equipment; clean interiors of coolers or freezers. General equipment cleaning.
0.5
45.
Repair chipping paint on ceilings where necessary. Repair wood trim that is in bad repair.
0.5
46.
Repair all lights that are not working properly.
0.0
47.
Use approved storage to keep all items off the floor.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/23/2011
Score: 94.5
#
Comments
Points
2.
An employee cup and drink was above food and clean dishes in the kitchen and reach in cooler. Store all personal drinks below food and food prep areas.
1.5
10.
Raw meat was being stored at hand sink and raw onions were being prepared with raw meat. Keep vegetables and cooked food away from raw meats. Do not store any food at hand sinks.
1.5
21.
Hot water is 125*F must be 130*F or higher.
1.5
28.
One fly seen.
0.0
33.
Repaint shelving in cook room. Racks that hold containers and utensils.
0.5
44.
Keep dumpster doors and lids closed at all times.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/17/2010
Score: 95.5
#
Comments
Points
10.
Eggs were stored over a container of salsa in the reach-in cooler; raw meat was stored over cooked meat in the walk-in cooler. Make sure all raw foods are stored below cooked or ready to eat foods. Use proper food storage to minimize the risk of food cross-contamination.
1.5
28.
Some roaches as well as flies seen inside the facility. Continue to take aggressive measures to eliminate all pests from the facility.
2.0
34.
Food pans were stacked wet. Cross-stack or single stack pans to allow for drying. Do not stack items WET.
1.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Much improvement noted on this inspection; all coolers were working properly and food temps were good.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/17/2010
Score: 87.5
#
Comments
Points
3.
Employee entered establishment and handled clean dishes/food pans, employees cleaning and then handling clean food pans. Employees must wash hands at the handsink before handling any clean equipment/food containers, etc.
2.0
11.
Employees cleaning food prep areas but never using sanitizer. Sanitizer bottle did not have any chlorine concentration in it. Must keep a properly mixed sanitizer solution available at all times while in operation. Solution should be a minimum of 50ppm chlorine. Clean inside the ice machine. Complete by Monday 9-20-2010.
1.5
17.
Cheese in the walkin cooler too warm. Cooler must be able to hold all foods 45F or below. Now holding 42F.
2.0
21.
Hot water at the 3-compartment sink was 119F, then 107F. Must be a minimum of 130F when using a chemical sanitizer. Repair by Monday, Sept 20th 2010.
1.5
23.
Many containers of hot salsa cooling in walkin cooler in closed top, deep containers. Use shallow pans, ice baths, ice paddles, etc.
2.0
28.
Many flies, rodent droppings and roaches seen in the facility. Take immediate measures to remove and prevent. Intent to Suspend Issued.
2.0
34.
Many food containers stacked wet, air dry all items before stacking.
0.5
40.
Much cleaning needed in all cabinets and shelving.
0.5
46.
Repair all blown lights in kitchen.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/13/2009
Score: 90
#
Comments
Points
10.
There were several grocery bags with food stored inside. Do not use grocery or thank you bags to store any foods, use food grade bags only.
1.5
11.
Inside ceiling of ice machine had clear slime and mold, better cleaning is needed.
1.5
23.
Employees are still using deep pans to cool foods. When cooling foods place in shallow pans, use ice wands, ice baths cover with lids or wrap with holes.
2.0
28.
Flies seen in kitchen, improve pest management.
2.0
34.
"Let all dishes air dry completely before stacking, do not towel dry."
1.0
40.
"REPEAT VIOLATION Clean cooler racks, sides of all equipment."
1.0
45.
Repaint ceiling where paint is flaking and peeling. Repair flooring where floor tiles are missing.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/19/2009
Score: 88.0 + Education Credit: 2 = 90
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Walk in cooler has an air temp of 53 f. 12 bags of cheese were 53 f, two containers of beef were 55 f. All items were discarded in the outside dumpster. Do not use cooler until it is repaired and able to hold all foods 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
GENERAL COMMENT Calibrate metal stem thermometers.
0.0
28.
Lots of flies seen in prep/storage, kitchen area and around back door. Take stronger measures to remove and prevent access.
1.0
31.
NOT OBSERVED
0.0
36.
Lots of rusty or broken utensils (knives) found in clean storage. Discard if unable to clean.
0.5
40.
REPEAT VIOLATION Clean all shelving throughout, dusty and food debris.
1.0
46.
GENERAL COMMENT All lights must be operational, shields must be on bulbs w/endcaps
0.0
48.
GENERAL COMMENT Back door must be self closing, repair spring. When opened too much it does not close.
0.0
2.
GENERAL COMMENT Keep employee beverage away from food prep & storage (1 empty McDonald's cup)
0.0
3.
CORRECTED DURING INSPECTION Employee going in and out of building, washing dishes & cleaning then handling foods or clean equipment. No employee wasted hands during the entire inspection. All employees must wash hands before handling any foods or clean utensils.
2.0
7.
NOT OBSERVED
0.0
8.
Moldy container of cooked rice in walk-in. Check foods often for visible signs of spoilage and discard. Rice was discarded.
1.5
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Bags of bread stored directly on beef meat in walk-in, bag of onions on floor, walk-in freezer dripping water from ventiation on the bag of food below. Keep all foods covered in cooler to protect them in storage. Do not store any foods on the floor. Repair drip in the walk-in freezer. Do not store any foods below drip until repaired. All foods discarded or moved to an approved location for safe storage.
1.5
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
Hot water upon initial reading was 101 f - 108 f. Must be 130 f minimum. Now providing 129 f hot water.
1.5
23.
10 containers of just cooked beef and vegetables sitting uncovered out on tables in kitchen and pass through area. Must use a method to cool foods. Shallow cold pans in an ice bath to get to 70 f within 2 hours. At 70 f they can go into the freezer or cooler to cool to 45 f within 4 hours. Do not sit out at room temp. only to cool.
1.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/07/2008
Score: 91.0
#
Comments
Points
15.
AIR DRY FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET. DO NOT LINEANY SHELVING WITH TOWELS. STORE CLEAN UTENSILS ON A CLEAN DRY LOCATION
1.5
2.
DOUBLE DOOR REACH-IN COOLER ON COOK LINE WAS HOLDING FOODS AT 48F-51F.ALL FOODS WERE REMOVED OF AND UNIT CANNOT BE USED UNTIL REPAIRED AND APPROVED FOR USE. SEVERAL PANS OF COOKED MEAT COOLING ON PREP TABLE 89 F-100 F. COOL FOODS USING ICE BATHS, SHALLOW PANS. COOL 2 HOURS 135 F-70 F AND 4 HOURS 70 F-45 F.
2.5
3.
DO NOT PLACE OPEN CONTAINERS OF FOOD ON THE TABLE IN THE WALKWAY BETWEEN DINING AREA AND RESTROOMS. DO NOT PUT ANY CONTAINERS OF FOOD ON THE FLOOR.
2.5
9.
EMPLOYEES MUST WASH HANDS BETWEEN GOING OUTSIDE, CLEANING, WASHING DISHES AND ALWAYS BEFORE HANDLING FOOD.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/16/2007
Score: 93.0
#
Comments
Points
11.
KEEP ALL UTENSILS CLEAN WHILE IN STORAGE. CLEAN EQUIPMENT. DO NOT USE THE RUSTY KNIVES.
2.5
24.
LOTS OF FLIES SEEN IN THE KITCHEN. REMOVE & PREVENT.
2.0
3.
AT THE TIME OF INSPECTION: TWO BUCKETS OF VEGETABLES/SPICES WERE ON THE HANDWASH SINK, RAW CHICKEN AND RAW BEEF WERE AT THE PREP SINK AND RAW BEEF WAS AT THE OTHER PREP SINK. FROZEN COOKED MEAT WAS ON PREP AREA IN KITCHEN. DO NOT PLACE ANY FOODS AT THE HANDSINK. THAW ALL FOODS 1 OF 4 WAYS: IN THE APPROPRIATE PREP SINK UNDER COLD RUNNING WATER. - IN THE COOLER - IN THE MOCROWAVE IF GOING TO COOK - AS CONT.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/13/2007
Score: 94.0
#
Comments
Points
15.
DO NOT PLACE ANY CLEAN DISHES IN HAND SINKS.
1.5
3.
FROZEN MEAT WAS SITTING OUT AT ROOM TEMPERATURE, WHEN THAWING MEAT PLACE UNDER COLD RUNNING WATER OR IN COOLER, DO NOT LET IT SIT OUT AT ROOM TEMPERATURE. SLIT HOLES IN COVERING OVER COOKED FOOD IN COOLER AND FREEZERS.
2.5
32.
PALETS ARE NOT APPROVED STORAGE. USE SHELVING 12
0.0
5.
THERMOMETERS AVAILABLE WERE 10 F OFF, CALIBRATE IN AN ICE BATH SO TO READ 32 F.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/16/2006
Score: 91.0
#
Comments
Points
15.
LET ALL DISHES AIR DRY BEFORE STACKING OR CROSS-STACK DISHES.
1.5
2.
FOOD SITTING ON STOVE TOP THAT HAD BEEN COOKED WAS AT 100 F, FOODS IN WARMER RANGED FROM 110-140 F. ONCE FOODS HAVE BEEN COOKED TO PROPER TEMPERATURE IT SHOULD BE HELD AT 140 F AND ABOVE.
2.5
3.
WALK-IN FREEZER HAD DEPOSITED LARGE AMOUNTS OF NON POTABLE ICE ONTO CONTAINERS OF FOOD. REPAIR FREEZER UNIT, REMOVE ICE FROM CONTAINER PRIOR TO THAWING AND PLACE FOOD CONTAINER FAR AWAY FROM UNIT SO ICE WILL NOT DEPOSIT ON FOOD CONTAINERS. SCOOPS WITH HANDLES MUST BE USED IN ALL DRY FOOD PRODUCTS.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/01/2006
Score: 94.0
#
Comments
Points
29.
REPLACE ALL BLOWN LIGHTING.
0.5
3.
WHEN TAKING COOKED FOOD FROM FREEZER OR COOLER TO BE RECOOKED IT MUST BE PLACED ON STOVE FIRST REHEATED TO 165 F THEN PLACED ONTO WARMER TO BE HELD AT 140 F. DO NOT GO FROM FREEZER/COOLER TO WARMER IT MUST BE REHEATED TO 165 F. WHEN THAWING FROZEN MEAT IT SHOULD BE PLACED UNDER COLD RUNNING WATER OR PLACED IN COOLER TO BE THAWED.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/16/2005
Score: 90.0
#
Comments
Points
11.
CLEAN AND SANITIZE SLICER/DICER AND ALL CUTTING BOARDS AFTER EACH USE.ALL FOOD CONTACT PREP SURFACES AND UTENSILS SHOULD BE CLEANED AND SANITIZED AFTER EACH USE.
2.5
17.
CLEAN/WIPE DOWN SHELVING REMOVE ALL DEAD BUGS.
1.0
21.
DO NOT ADD WATER OR WATER DOWN HAND SOAP; NOT SOAP IN ONE RESTROOM.
1.0
24.
TAKE MEASURES TO CONTROL BUGS AND OTHER PESTS; SIGNS OF PESTS SEEN
2.0
28.
CLEAN FLOORS UNDER EQUIPMENT.
1.0
3.
DO NOT STORE FOOD PANS DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER OUTSIDE. MAKE SURE ALL PRODUCTS ARE ON APPROVED SHELVING.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/24/2005
Score: 90.5
#
Comments
Points
10.
ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
0.5
24.
LOTS OF ANTS SEEN IN KITCHEN BY 3 COMPARTMENT SINK.
2.0
25.
BACK DOOR MUST BE SELF CLOSING.
1.0
28.
CLEAN FLOORS UNDER PREP COOLER & OTHER EQUIPMENT.
0.5
29.
REPLACE BLOWN BULBS IN DRY STORAGE ROOM.
0.5
3.
DO NOT PREPARE OR STORE FOODS IN AREA WHERE GUEST USE TO ACCESS RESTROOMS. 2 BAGS OF MEAT WERE SITTING AT SINK ON COOK LINE. KEEP UNDER TEMPERATURE CONTROL UNTIL READY TO USE. KEEP ALL OUTSIDE COOLERSLOCKED. KEEP ALL FOODS COVERED IN COOLERS.
2.5
9.
ALL EMPLOYEE DRINKS MUST HAVE A LID, STRAW AND BE STORED AWAY FROM FOOD PREP AREAS. WASH HANDS AT HANDWASH SINK ONLY USING ANTIBACTERIAL SOAP.
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/17/2004
Score: 79.0
#
Comments
Points
1.
MOLDY SAUCE IN THE WALK-IN COOLER
2.5
18.
HOT WATER AT THE 3 COMPARTMENT SINK WAS 89 F. IT MUST BE 130 F TO CLEAN DISHES PROPERLY
5.0
20.
HANDSINK IN THE MEAT/VEGETABLE PREP ROOM IS TURNED OFF - CORRECTED
2.0
21.
NO PAPER TOWELS AT THE HANDSINKS
1.0
29.
LIGHTS ARE NOT SHIELDED OVER THE VEGETABLE PREP SINK. LIGHTS ARE NOT WORKING IN THE WALK-IN FREEZER AND IN THE MENS RESTROOM
1.0
3.
THAWING & RIPE AT ROOM TEMPERATURE THAW UNDER COOL RUNNING WATER IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF THE COOKING PROCESS. RAW EGGS WERE ABOVE READY TO EAT FOOD. SMALL BUGS IN THE ICE MACHINE COVER ALL FOODS IN THE REFRIGERATION UNITS USE A SCOOP WITH A HANDLE IN DRY FOODS.
5.0
31.
CHEMICALS STORED ON THE FOOD PREP TABLE AND STORED ON THE DRAINBOARD OR THE 3 COMPARTMENT SINK LABEL ALL CHEMICALS IN SPRAY BOTTLES
2.5
7.
PLACE DRY FOODS IN A CONTAINER WITH A TIGHT FITTING LID AND LABEL
Location: 303 SOUTH MARKET STREET BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/20/2004
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
FOOD HANDLERS MUST WEAR HAIR RESTRAINT
0.5
2.
ITEMS ON STEAM TABLE 70-80 F; MUST HEAT UP FOODS QUICKLY (ON GRILL) BEFORE PUTTING IN STEAM TABLE.
2.5
21.
KEEP TOWELS AT ALL HANDSINKS
1.0
28.
FLOOR NEEDS CLEANING IN FREEZER & UNDER EQUIPMENT IN KITCHEN; (PAINT CHIPPING OFF FLOORS)
0.5
7.
LABEL ALL DRY FOOD CONTAINERS; DO NOT USE SINGLE SERVICE CUP TO DISPENSE (ONLY USE UTENSIL WITH HANDLE) SEAL ALL DRY FOODS ONCE OPENED(I.E. FLOUR, SUGAR)
