Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 05/01/2024
Score: 95
#
Comments
Points
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food safety manager on duty. At time of inspection, there was not a food safety manager on duty.
1.0
23.
3-501.17; Priority; Make sure all foods are properly date labeled with correct date. One package of sausage dogs had two different dates on it. Hazardous foods that are opened/ready to eat can be kept for up to 7 days MAX once opened or prepared. Day 1 is the day it was opened or preppared. Sausage dogs were discarded sinks first date was over 7 days. CDI
1.5
23.
3-501.18; Priority; Make sure to look at dates on food products and discard hazardous foods that are over 7 days old. Package of sausage dogs were marked for 4/24/24. This pack was discarded. CDI
0.0
49.
4-602.13; Core; Continue cleaning tops and sides of all equipment. Clean all shelving. General equipment cleaning. General equipment cleaning is needed throughout facility including grease trap area, pipes, lines, etc.
0.5
55.
6-201.11; Core; Smooth out dry wall repair and re-paint where necessary. Repair loose baseboards, repair wall behind 2 compartment sink. Repair all broken/chipped floor tiles. Deep clean all floor and wall areas. General cleaning needed throughout
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs. All lights in kitchen must be shielded or shatterproof.
1.0
56.
6-501.14; Core; Detail clean vents in ceilings and ceilings around vents so there is no build up of dust.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 01/08/2024
Score: 90
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge is accomplished in one of three ways. 1)by having an approved food safety manager certification, by not having any priority violations on inspections, or by having correct responses to questions regarding public health practices and principles applicable to the operation. Education during inspection. CDI Priority violations exist on inspection and no verified certified food safety manager present.
1.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. At least one person on duty at ALL times of operation must have a food safety manager certification from an accredited program.
1.0
10.
5-205.11; Priority Foundation; Rear hand sink is not accessible for use because equipment has been moved into the back in front of it. Keep all hand sinks stocked and accessible for use. Will follow up 1/12/24.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Reach-in cooler is holding food products including raw chicken at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check cooler for proper operation. All coolers must maintain proper food temps! Will follow up 1/12/24.
1.5
23.
3-501.18; Priority; Some required foods such as opened packaged foods were missing date marks as required. Date marking is not allowed above 41F hold temp. Date marking for up to 7 days requires hold temp of 41F or below. Will follow up on cooler repair and date marking on 1/12/24.
1.5
40.
2-402.11; Core; All employees who prepare food or wash dishes must wear effective hair restraints.
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all shelving. Clean around fryers and hood vents. General equipment cleaning,
1.0
51.
5-205.15; Core; Fix leak at utensil sink drain that is being caught by a pan in the floor. Also repair drains that are slow draining.
1.0
55.
6-201.11; Core; Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Repair wall behind 2 compartment sink. Repair all broken/chipped floor tiles. Deep clean all floor and wall areas. General cleaning needed throughout.
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs. All lights in kitchen must be shielded or shatterproof.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core; At all times faciliy is in operation, there must be a certified food safety manger on duty. Repeat.
1.0
10.
6-301.12; Priority Foundation; Keep paper towels at handsink in back of kitchen so hands can be effectively dried after washing. Proper handwashing is essential to keeping food safe. Paper towels were placed at handsink in back of kitchen. CDI
1.0
16.
4-501.114; Priority; Spray bottle for sanitizer was too strong. Mix 50-100ppm for sanitizing solution. Get new spray bottle or use bucket for sanitizer, cannot use old chemical bottle for sanitizer. Correct by Oct 5th, 2023. When washing dishes, dishes must be sanitized as the final step. Sanitizer in the dishsink must be 50-100ppm. Correct by Oct 5th, 2023.
1.5
21.
3-501.16(A)(1) ; Priority; Not hold cabinet that is used for chicken/fries is not holding all foods 135 degrees F or above. The front (customer glass side) is not maintaining 135 degrees. For some reason, this front area of the hot hold unit is not hot enough. Repair this equipment or arrange so that all meats are on side of the hot hold equipment that is maintaining proper temperature. VR Fix by 10/5/23.
1.5
49.
4-602.13; Core; Continue cleaning tops and sides of all equipment. Clean all shelving. General equipment cleaning. Clean around fryers and hood vents. General equipment cleaning is needed throughout facility including grease trap area, pipes, lines, etc.
0.5
55.
6-201.11; Core; Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Repair wall behind 2 compartment sink. Repair all broken/chipped floor tiles. Deep clean all floor and wall areas. General cleaning needed throughout.
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs. All lights in kitchen must be shielded or shatterproof. Repeat
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 92.5
#
Comments
Points
2.
2-102.12 (A); Core; At all times facility is in operation, there must be a certified food protection manager on duty working. At time of inspection, only a food handler certificate was available.
1.0
10.
6-301.12; Priority Foundation; There are two handsink in kitchen area, there was no paper towels available at either handsink at beginning of inspection. All handsinks must always have soap and paper towels available at all times so hands can be properly washed when needed. CDI Paper towels moved to handsinks.
1.0
16.
4-501.114; Priority; At beginning of inspection there was no sanitizer available in bucket. Sanitizer was remixed and is now approximately 100ppm. Make sure soap is not mixed in with bleach water. Soap will make sanitizer solution weaker. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Make sure to monitor food temps in hot hold cabinet on a regular basis to ensure that all parts of the foods maintain 135 degrees or above at all times. A few chicken wings were below 135 degrees in the hot hold cabinet. Foods were moved around to get to hotter spots in hot hold cabinet. CDI
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all shelving. General equipment cleaning. Clean around fryers and hood vents. General equipment cleaning is needed throughout facility including grease trap area, pipes, lines, etc. Make sure fly strips are only hung in areas of kitchen so they are not directly over food, utensils or food prep/contact areas. Fly strip was hanging over end of dish sink area.
1.0
51.
5-205.15; Core; Two compartment sinks in the facility are very slow draining. This has been an issue in the past. Have system serviced by a qualified professional to where it drains freely. Pipes and grease trap may need to be properly cleaned or serviced.
1.0
55.
6-201.11; Core; Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Repair wall behind 2 compartment sink. Repair all broken/chipped floor tiles. Deep clean all floor and wall areas. General cleaning needed throughout.
1.0
56.
6-303.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs. All lights in kitchen must be shielded or shatterproof. Repeat
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 03/13/2023
Score: 91
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge is accomplished in one of three ways. 1)by having an approved food safety manager certification, by not having any priority violations on inspections, or by having correct responses to questions regarding public health practices and principles applicable to the operation. Education during inspection. CDI Priority violations exist on inspection and no verified certified food safety manager present.
1.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. At least one person on duty at ALL times of operation must have a food safety manager certification from an accredited program.
1.0
10.
5-202.12; Core; Rear hand sink will not meet the 100F water temp minimum. Make sure all hand sinks are 100F or above.
1.0
21.
3-501.16(A)(1) ; Priority; Fried chicken was 125F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps frequently to ensure compliance. Chicken was discarded during inspection. CDI Other hot temps such as tenders and livers were good.
1.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all shelving. General equipment cleaning. Clean inside of unused reach-in freezer and small prep/reach-in unit. Clean around fryers and hood vents. General equipment cleaning needs much improvement.
1.0
50.
5-103.11; Priority Foundation; Hot water heater is not working in the rear of store. Hot water must be maintained at 100F or above at rear hand sink and 110F or above at utensil sink. Have qualified technician check electrical connection and breaker for proper operation.
0.5
51.
5-205.15; Core; Some sinks in the facility are starting to get very slow draining again. This has been an issue in the past. Have system serviced by a qualified professional to where it drains freely. Pipes and grease trap may need to be properly cleaned or serviced.
1.0
55.
6-201.11; Core; Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Deep clean all floor and wall areas. General cleaning.
1.0
56.
6-303.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge is accomplished in one of three ways. 1)by having an approved food safety manager certification, by not having any priority violations on inspections, or by having correct responses to questions regarding public health practices and principles applicable to the operation. Education during inspection. CDI Priority violations exist on inspection and no verified certified food safety manager present.
1.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. At least one person on duty at ALL times of operation must have a food safety manager certification from an accredited program. New employee stated they may be certified but certificate could not be verified.
1.0
16.
4-501.114; Priority; One sanitizer bucket in front area by fryer was weak or vacant of chlorine solution. Staff should use test kits and change solutions as often as necessary to maintain proper strength. Need 100 ppm chlorine solution to use on all food contact surfaces, equipment, utensils, or cookware. Keep all wiping cloths in a sanitizer bucket between uses. Sanitizer solution in the rear area next to utensil sink was good. Sanitizer changed during inspection and tested good. CDI
1.5
38.
6-501.111; Core; No roaches were seen during this inspection except some scattered dead bugs. Mice droppings are still present inside some cabinets but has improved. Continue to treat and monitor for pests. Clean up all droppings or dead bugs. Clean all surfaces good. Will reduce this violation from 2 points to 1 point due to improvement.
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean all shelving. General equipment cleaning. Clean inside of unused reach-in freezer and small prep/reach-in unit. Clean around fryers and hood vents.
1.0
51.
5-205.15; Core; Some sinks in the facility are starting to get very slow draining again. This has been an issue in the past. Have system serviced by a qualified professional to where it drains freely. Pipes and grease trap may need to be properly cleaned or serviced.
0.0
55.
6-501.13; Core; Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Deep clean all floor and wall areas. General cleaning.
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs.
1.0
General Comments
7.5 point improvement on this inspection. Good improvement. Continue to work on all items listed to improve score further.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 09/26/2022
Score: 85
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge is accomplished in one of three ways. 1)by having an approved food safety manager certification, by not having any priority violations on inspections, or by having correct responses to questions regarding public health practices and principles applicable to the operation. Education during inspection. CDI Priority violations exist on inspection and staff is not demonstrating sufficient knowledge of the food code.
1.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. At least one person on duty at ALL times of operation must have a food safety manager certification from an accredited program.
1.0
16.
4-501.114; Priority; Sanitizer weak or vacant of chlorine residual. Use test kits and change solutions regularly to ensure proper strength. Need 100 ppm chlorine residual. Use sanitizer on all food contact surfaces, equipment, and utensils. Store all WET wiping cloths used for wiping down equipment, prep surfaces, or cutting boards in a sanitizer solution at all times when not being used. Solution changed during inspection. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Chicken wings/fried chicken holding at 123F. All hot hold potentially hazardous foods must hold at 135F or above. Hot hold equipment must hold proper food temps at ALL times!! Items below temp were reheated to 165F or greater and placed back into hot hold. CDI Staff should monitor all food temps closely using thermometers.
3.0
23.
3-501.17; Priority Foundation; Pan of chili in reach-in cooler was not dated. Opened box of hot dogs and opened package of eggs also not dated. Date mark all previously cooked, prepared, or opened packaged ready to eat foods for up to 7 days at 41F or below hold temp. Make sure ALL required foods have a clearly labeled date! Education during inspection. CDI
1.5
38.
6-501.111; Core; Live roach seen as well as many dead roaches around the facility. Mice droppings also noted in some cabinets. Take aggressive measures from a qualified pest management program to eliminate all pests in the facility. Clean up all dead bugs or droppings promptly.
2.0
39.
3-305.11; Core; Reach-in prep unit is dripping water and pooling in the bottom of cooler. Some of this water is dripping into the floor where staff has placed a pan to catch it. Food containers are being placed on the bottom of unit in pools of water. Store all food in a dry location for protection from potential sources of contamination like condensate water from the cooler.
1.0
47.
4-501.11; Core; Repair reach-in prep unit that is leaking and pooling water in the bottom.
0.0
48.
4-501.19; Priority Foundation; Water temp at utensil sink too low because of water heater that is not working properly. Must have 110F or above at utensil sink. Will follow up 10/6/22.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean utility sink in the rear of the store. Clean all shelving. General equipment cleaning. Clean inside of unused reach-in freezer.
1.0
50.
5-103.11; Priority Foundation; Hot water registering 70F at the utensil sink tap. There appears to be some issue going on with the main water heater in the rear. Hot water must be 100F or above at all hand sinks and 110F or above at utensil sink. Will follow up 10/6/22. Repair water heater
0.5
55.
6-201.11; Core; Repair floors walls and ceilings where necessary. Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Deep clean all floor and wall areas. General cleaning.
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 04/04/2022
Score: 91.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge is accomplished in one of three ways. 1)by having an approved food safety manager certification, by not having any priority violations on inspections, or by having correct responses to questions regarding public health practices and principles applicable to the operation.
1.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. At least one person on duty at ALL times of operation must have a food safety manager certification from an accredited program.
1.0
10.
5-205.11; Priority Foundation; Keep rear hand sink accessible by not blocking it. Do not store anything around, in, or on this sink. This sink is for hand washing ONLY and must stay available for this use at ALL times. Manager educated during inspection. CDI
1.0
21.
3-501.16(A)(1) ; Priority; Hot holding has improved since the last inspection. Chicken livers/fried chicken holding at 128-136F. All hot hold potentially hazardous foods must hold at 135F or above. Hot hold equipment must hold proper food temps at ALL times!! Items below temp were reheated to 165F or greater and placed back into hot hold. CDI Staff should monitor all food temps closely using thermometers. Rotate product under heat to help keep heat even on product. Items in hot case can also be place on a 4hr time hold in which time is documented at the time it goes into the case. Time must be changed each time new product is added to case. Items may be held for up to 4 hrs then discarded if not sold.
1.5
38.
6-501.111; Core; Lots of dead bugs on glue traps and some mice droppings noted inside cabinets. Take measures to control pests by having regular treatments done by a qualified professional. Clean up all dead bugs and droppings regularly.
1.0
39.
3-305.11; Core; Defrost reach-in freezer. Repair water/ice drip if necessary. Large deposit of ice on bottom of freezer and on some food packaging. Ice/condensate water is a potential source for contamination of food. All food must be stored in a dry location.
1.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean utility sink in the rear of the store. Clean all shelving. General equipment cleaning.
0.0
55.
6-201.11; Core; Repair floors walls and ceilings where necessary. Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Deep clean all floor and wall areas. General cleaning.
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 01/12/2022
Score: 88.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Demonstration of knowledge is accomplished in one of three ways. 1)by having an approved food safety manager certification, by not having any priority violations on inspections, or by having correct responses to questions regarding public health practices and principles applicable to the operation. Education during inspection. CDI Manager or person in charge is not demonstrating managerial control or knowledge sufficient to address issues or take corrective action when necessary.
1.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. At least one person on duty at ALL times of operation must have a food safety manager certification from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign document. Keep in file on premises. Education during inspection. CDI
1.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file where it is accessible by all employees to review when necessary. Education during inspection. CDI
0.5
16.
4-501.114; Priority; No sanitizer made up at the time of inspection for use on food contact surfaces, equipment, or utensils. Make sure sanitizer is available at ALL times of operation. Use 100 ppm chlorine. Store WET or DAMP wiping cloths in a sanitizer solution when not being used. Make sure food contact surfaces, equipment, and utensils are sanitized after each use or every 4hrs for utensils such as pizza slicers that are used for the same purpose under constant use. Sanitizer made during inspection and then tested good. CDI
3.0
21.
3-501.16(A)(1) ; Priority; Chicken tenders/fried chicken holding at 125F. All hot hold potentially hazardous foods must hold at 135F or above. Hot hold equipment must hold proper food temps at ALL times!! Items below temp were reheated to 165F or greater and placed back into hot hold. CDI Staff should monitor all food temps closely using thermometers.
1.5
38.
6-501.111; Core; Some signs of mice still present in cabinets. This is improved since last inspection but still needs attention. Take measures to control and totally eliminate pests from the facility. Clean up all pest droppings in cabinets!
1.0
39.
3-305.11; Core; Defrost reach-in freezer. Repair water/ice drip if necessary. Large deposit of ice on bottom of freezer and on some food packaging. Ice/condensate water is a potential source for contamination of food. All food must be stored in a dry location.
0.0
48.
4-302.14; Priority Foundation; No chlorine test kits available. Get chlorine test kits to check chlorine sanitizer. Will follow up 1/21/22.
0.5
55.
6-201.11; Core; Repair floors walls and ceilings where necessary. Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Deep clean all floor and wall areas. General cleaning.
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 10/13/2021
Score: 87
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core; Demonstration of knowledge is accomplished in one of three ways. 1)by having an approved food safety manager certification, by not having any priority violations on inspections, or by having correct responses to questions regarding public health practices and principles applicable to the operation.
1.0
2.
2-102.12 (A); Core; No food safety manager on duty at the time of inspection. At least one person on duty at ALL times of operation must have a food safety manager certification from an accredited program.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign document. Keep in file on premises. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file where it is accessible by all employees to review when necessary.
0.0
16.
4-501.114; Priority; No sanitizer made up at the time of inspection for use on food contact surfaces, equipment, or utensils. Make sure sanitizer is available at ALL times of operation. Use 100 ppm chlorine. Store WET or DAMP wiping cloths in a sanitizer solution when not being used. Make sure food contact surfaces, equipment, and utensils are sanitized after each use or every 4hrs for utensils such as pizza slicers that are used for the same purpose under constant use. Sanitizer made during inspection and then tested good. CDI
3.0
21.
3-501.16(A)(1) ; Priority; Various hot hold items listed above were not holding at the proper hot hold temp. All potentially hazardous hot hold foods must hold at 135F or above. Employees should monitor food temps frequently and adjust heat or reheat foods if necessary. Items out of temp were reheated during inspection to 165F or greater and placed back into hot hold. CDI Hot hold equipment should be able to maintain min hot hold temps of 135F or greater.
1.5
23.
3-501.17; Priority Foundation; Date mark previously cooked or opened packaged foods once they have been opened. Date mark for up to 7 day shelf life at a hold temp of 41F or below. Make sure ALL required foods are properly dated with a clearly labeled date! Products missing dates were dated during inspection. CDI
1.5
38.
6-501.111; Core; Some signs of mice still present in cabinets. This is improved since last inspection but still needs attention. Take measures to control and totally eliminate pests from the facility.
1.0
41.
3-304.14; Core; Store WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave wiping cloths out on surfaces WET or DAMP.
1.0
47.
4-501.11; Core; Repair reach-in cooler that is leaking water in the floor. No food items stored in the bottom of cooler so there is no food contamination risk but cooler should be in good repair and not leak water on the floor.
0.0
49.
4-602.13; Core; Deep clean facility including tops and sides of equipment and all around fryers and hood system. Remove all grease buildup. General equipment cleaning throughout the facility.
1.0
55.
6-201.11; Core; Repair floors walls and ceilings where necessary. Smooth out dry wall repair and re-paint where necessary. Repair loose baseboard behind fryers. Deep clean all floor and wall areas. General cleaning.
1.0
56.
6-202.11; Core; Lights in the facility are not properly shielded. Use tube light shields or replace lights with those that don't require shields over bulbs.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 12/04/2019
Score: 91.5
#
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!
General cleaning and equipment cleaning much improved this inspection.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 09/17/2019
Score: 90.5
#
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: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 06/13/2019
Score: 90.5
#
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: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 03/04/2019
Score: 90
#
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!
At this time the owner is installing a new walk-in cooler for non-food use. there is a lot of storage in the back and sitting area.
Location: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 11/20/2018
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: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 09/07/2018
Score: 91.5
#
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: 102 US Hwy 301 S MICRO, NC 27555 Facility Type: Restaurant Inspection Date: 05/29/2018
Score: 94.5
#
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!
