Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 08/13/2024
Score: 97.5
#
Comments
Points
23.
3-501.18; Priority; Multiple open chucks of deli meat missing date labels. Two with use by dates that have passed. 1 was open and date labeled for use by 8/22 but that is passed 7 days from opening. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI PIC adding dates and discarding as needed.
1.5
28.
7-102.11; Priority Foundation; Sanitizer bottle not labeled. All working containers of chemicals should be labeled with common name. CDI PIC labeling
0.0
38.
6-501.111; Core; Flies seen throughout kitchen. Facility should be free of pests. Continue to take measures to control pests.
1.0
48.
4-302.14; Priority Foundation; PIC was unable to find test strips. Should have test strips available to test sanitizer concentration.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 03/26/2024
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Reach-in warmer was holding foods at 130*F, all hot hold foods must be held at 135*F or higher. Food was reheated during inspection.
1.5
28.
7-204.11 ; Priority; Sanitizer made was too strong, color was off the color chart. Quat. ammonia is being used proper strength needs to be around 150-400ppm Quat. ammonia. Water was added to the existing solution to weaken down the strength.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/11/2023
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Several items on the display warmer were not being held at 135*F. All hot hold foods must be held at 135*F or higher. Food was reheated or thrown away during inspection. If food is being placed on top of the display warmer use time control.
1.5
38.
6-501.111; Core; Flies seen today, pest management must be improved. Use sticky strips in area where food is not prepared or stored.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/20/2023
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority Foundation; Raw eggs were stored above cake icing in the walk-in cooler. All raw meats must be stored below any ready to eat foods.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prepared salads on the display cooler for customers were at 45*F, the fried chicken, chef salads were at 50*F. All cold hold foods must be held at 41*F or below. Food was taken out of the cooler. Can not use the bottom portion of the cooler for potentially hazardous foods. You can only use the two top shelves on the left section of the display cooler for the customers.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/24/2023
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot bar is not holding food at 135*F. All hot holding foods must be held at 135*F or higher. Food was pulled from the hot bar and reheated to 165*F. Food on the stove top was also reheated during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; There were some items on the display shelves that were not being held at 41*F. There was a mesh covering the vents of the coolers, mesh was removed so air flow can maintain the food at 41*F.
1.5
24.
3-501.19; Priority Foundation; Times was not being documented on items on the chart provided by the manager. Once food is taken out of oven or fryer time must be written down for time instead of temperature.
1.5
39.
3-307.11; Core; Employee was seen cleaning equipment in food prep sink while chicken was thawing. Equipment must be cleaned at the dish sink only.
0.0
47.
4-205.10; Core; A domestic crock pot was being used today, all equipment must be NSF or ANSI approved.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/31/2022
Score: 96
#
Comments
Points
6.
3-301.12; Priority; An employee drink was sitting on the deli cooler cutting board. All personal drinks must be stored below food and food prep areas.
0.5
21.
3-501.16(A)(1) ; Priority; Green beans and gravy on the stove top were being held below 135*F. All hot holding foods must be held at 135*F or higher. Food was reheated during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The display cooler for the customer were holding chicken pieces and pimento cheese at 45*F. All cold hold foods must be held at 41*F or below.
1.5
35.
3-501.13 ; Chicken was sitting out at room temperature on the prep sink. If chicken is thawing must be under cold running water or in refrigeration.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/05/2022
Score: 98
#
Comments
Points
10.
5-205.11; Priority Foundation; Hands sinks did not have a trash can, employees were walking looking for trash cans. Trash can must be located between the two hand sinks. Manager went to purchase a new trash can during inspection.
0.0
21.
3-501.16(A)(1) ; Priority; Mashed potatoes, greens and okra were all below 135*F. All hot hold foods must be held at 135*F or higher. Food was pulled and reheated during inspection.
1.5
47.
4-501.12; Core; Cutting boards still need to be resurfaced or replaced. There had been some small work performed but still have grooves left in the cutting board.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 05/06/2022
Score: 95.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The display warmer was holding fried chicken, fried pork chop and fried fish below 135*F. All hot hold foods must be held at 135*F or higher. Food items were reheated during inspection.
1.5
24.
3-501.19; Priority Foundation; Some food products in the display warmer is suppose to on time control. Documentation did not occur until the inspector arrived. If time control is going to be used must document the date, and time the food is taken out of fryer or oven. Must be done on a daily basis. Records available were not consistent in keeping food on time control.
1.5
35.
3-501.13 ; Priority Foundation; Fish was sitting in standing water upon arrival. When meats are being thawed must thaw under cold running water, part of the cooking process or in refrigeration. Manager would turn cold water on and employees would come bye and turn the water off.
0.5
47.
4-501.12; Core; Resurface or replace cutting boards on the prep tables. The cutting boards are worn and not becoming clean to site.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 02/15/2022
Score: 95.5
#
Comments
Points
16.
4-501.114; Priority; A properly prepared sanitizer for food contact surfaces must be provided at all times of food service. the sanitizer bucket had been dumped and had not yet be refilled at time of inspection. sanitizer bucket was made at inspection. CDI
1.5
21.
3-501.16(A)(1) ; Priority; All potentially hazardous foods must be hot held at 135F or above. Broccoli, ribs, potatoes, and green beans on the hot hold display area were not holding at 135F. This area is supposed to be under a time control policy but no times were marked and no records were observed after November 30th. The hot hold display must either hold at 135F or be on a time control policy were all procedures in the time control policy are being followed. All items that were less than 135f were placed back in the oven to reheat to 165F. CDI
1.5
23.
3-501.18; Priority; all potentially hazardous foods must be held for no more than 7 days. Deli meats once the outer packaging is opened must be labeled and discarded to be held for no more than 7 days. Two bologna bulk meats were dated to expire on 2/14/22 and were still in the deli case on 2/15/22. The two items were discarded into the trash by the PIC at inspection. CDI all other items in the facility had date labels that within 7 days.
0.0
24.
3-501.19; Priority Foundation; The hot hold display area is supposed to be under time control with a time control policy. No times were being written down or marked to indicate the times for these items with 4 of the items being out of temperature range. adhered to all procedures in the time control policy. CDI items were reheated at inspection and times will be indicated to start the new time period when items are removed from reheating equipment.
1.5
47.
4-501.12; Core; Cutting boards on the tables should be monitored for deep cut marks and staining that can no longer be cleaned and sanitized properly. Replace or resurface the boards to allow them to be easily cleaned and sanitized.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 12/02/2021
Score: 98.5
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" illnesses. Need updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
23.
3-501.18; Priority; Two chunks of meat had use by dates that has passed. Make sure to follow date labels and discard as needed. PIC stated one of them had the wrong date because she knows it was opened yesterday. CDI date changed and other discarded
1.5
48.
4-302.14; Priority Foundation; No test strips available during inspection. PIC stated had ordered but have not arrived yet. CDI
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/17/2019
Score: 98.5
#
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 08/08/2019
Score: 98.5
#
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/22/2019
Score: 95.5
#
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 02/05/2019
Score: 98
#
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 11/19/2018
Score: 95.5
#
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 08/07/2018
Score: 96
#
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/10/2018
Score: 97.5
#
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 05/08/2012
Score: 97
#
Comments
Points
11.
Chlorox bleach being used to sanitize cutting boards. When tested, test strips bleached out. Sanitizer at this concentration can be toxic and not used to sanitize food contact surfaces. Only used approved sanitizer. If chlorine sanitizer is used best range is 50 to 100 ppm. If quat sanitizer is used best range is 200 to 400 part per million.
1.5
28.
Mouse seen underneath hot hold unit. Take more effective measures to eliminate pest.
1.0
45.
Clean floors throughout kitchen. Detailed floor cleaning needed under stove and hot hold units.
0.5
46.
Clean ceiling vents in kitchen and bathrooms.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 01/27/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
25.
Make sure metal stem thermometers are properly calibrated. They should read 32 degrees in ice water bath. High temp thermometers should be calibrated in boiling water at 212 degrees. Calibrate them frequently. The 0-220 degre one was reading 10 degrees in ice water.
1.0
28.
Couple flies seen, eliminate all pests.
0.0
36.
Repair drip in walk in freezer.
0.0
43.
Handsink closest to entrance to grill is leaking. Do not use this one until it is repaired. Make sure all handwash lavatories have antibacterial handsoap.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/19/2011
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
10.
Do not use roll racks to transport raw chicken if these racks are going to be used to store or transport other ready to eat foods. Walk in freezer is dripping water/ice. It looks like there is a fresh air leak that is causing the water/ice to condensate on walls/ceilings.
1.5
25.
Make sure metal stem thermometers are properly calibrated. They should read 32 degrees in ice water bath. High temp thermometers should be calibrated in boiling water at 212 degrees. Calibrate them frequently. The 0-220 degre one was reading 10 degrees in ice water.
1.0
28.
Flies present! Make sure exterminators come frequently and eliminate all pests. If using fly swatter to help control pest, make sure flyes are only killed on walls/floors/ceilings or on non food items.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/14/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
25.
Make sure metal stem thermometers are properly calibrated. They should read 32 degrees in ice water bath. High temp thermometers should be calibrated in boiling water at 212 degrees. Calibrate them frequently. The 0-220 degre one was reading 10 degrees in ice water.
0.5
28.
Flies present! Make sure exterminators come frequently and eliminate all pests.
1.0
40.
Detail clean below cutting boards and gaskets on the coolers.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/07/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
16.
Hot dogs and breakfast sandwhiches were being held at 122*, and 109* to 125*F. All hot hold foods should be held at 135*F or higher. Food was thrown away during inspection.
2.0
19.
Clorox clean-up was sitting on a cart above potatoes. Store all chemicals away from area where food and food prep is being performed.
1.5
48.
Men's restroom door was not self closing.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/04/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
Sink used to prepare raw chicken, chlorox brand chemical cleaner used to clean sink. All food contact areas must be washed with a soap and water solution then sanitized with an approved sanitizer solution. Do not use chemical clearners or any other chemical that is not approved for use in a commercial food service facility.
1.5
28.
Many flies seen around prep areas, storage and clean dish storage rack. Take stronger measures to remove and prevent.
1.0
35.
Once a single service pan/container has been used, it must be discarded. They cannot be cleaned and used again.
0.0
36.
Water is dripping from the ventilation in the walkin freezer, pans on the first rack are catching the water. Repair the drip, continue to catch water in the pans until repaired.
0.5
40.
Clean all shelving under prep tables, storage areas, sliders on the display cooler.
0.5
43.
Wastewater pipe at the first handwash sink is not over the floor drain and discharging part of water onto floor, repair so all water is discharged into the floor drain.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 01/12/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
14.
Display case for individual wrapped foods was holding foods at 48 to 53*F, all hot hold foods should be held at 45*F or below. Do not place any food in display case until OK by Health Department. Call 989-5180
4.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/19/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
17.
Display cooler was hold cheese balls and sausage dogs at 50* to 55*F. All cold hold foods should be 45*F or below. Items were tossed during the inspections
2.0
25.
Thermometer available was 10*F off, calibrate in an ice bath so it reads 32*F.
0.5
28.
REPEAT VIOLATION Flies in deli area, fly strips were up.
2.0
48.
Back truck door was opened, no fan was turned on and flies were in back storage area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 08/14/2009
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
16.
A lot of chicken and vegetables were at 120 f to 130 f, all hot hold foods should be 135 f or above.
2.0
17.
GENERAL COMMENT Cold hold is 45 f or below.
0.0
24.
NOT OBSERVED
0.0
28.
REPEAT VIOLATION Flies in deli area, fly strips were up, do not hang over food prep areas.
2.0
31.
NOT OBSERVED
0.0
47.
Do not use milk/drink crates as storage, use shelving 12
0.0
2.
CORRECTED DURING INSPECTION Employee drinks were sitting on prep table upon arrival, store all drinks below food, food prep areas and food contact surfaces.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Do not batter potatoes in same container as chicken.
0.0
11.
CORRECTED DURING INSPECTION Deli meat slicer was covered, when cover was removed dried meat was on front and back of meat slicer. Clean slicer every 2-4 hours during use.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 06/11/2009
Score: 85.5 + Education Credit: 2 = 87.5
#
Comments
Points
16.
CORRECTED DURING INSPECTION; REPEAT VIOLATION All hot foods were out of temp! Unit was off! All hot foos must maintain at least 135 f or above at all times.
4.0
17.
GENERAL COMMENT; CORRECTED DURING INSPECTION Only prep small amounts of chicken so foods do not go above 45 f.
0.0
28.
Lots of flies present in deli. Take effective measures to eliminate pests. Clean up all water, food particles to eliminate food/other sources to help with problem. Change fly strips daily when in use. May need to install fly fans on front doors to help. Keep all dorrs to outside closed as much as possible. May help to move dumpsters farther away from rear door.
2.0
34.
Do not stack dishes wet. Dishes must be completely air dried prior to stacking. Need splash guard on drity side drainboard to protect clean dishes on racks or move racks 18
0.0
40.
GENERAL COMMENT Clean under friers. Do not use cardboard under friers.
0.0
43.
Repair handsink that is leaking and hard to use because knee control sticks.
1.0
48.
GENERAL COMMENT Restroom doors in back need to be self closing!
0.0
3.
3 of 4 employees were not properly handwashing at proper times or in proper sinks. Hand washing is the best way to prevent disease spread. Hand must be washed upon entering kitchen, after handling raw meats or after touching contaminating items. Properly instruct
0.0
10.
Walk in freezer in dripping ice/water on food containers. Repair! Raw chicken breading area is over icings and other ready to eat foods. Move prep area to raw meat prep sink or move ready to eat foods. Do not cut potatoes on chicken breading area. Keep vegetable prep and raw meat prep in seperate areas. Label sinks!
1.5
19.
Do not sit chemicals on prep areas. Store all chemicals below and away from food, utensils and food prep areas at all times.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 02/04/2009
Score: 93.5
#
Comments
Points
16.
CORRECTED DURING INSPECTION All hot foods must maintain 135 f or above at all times. Monitor and take corrective action if foods are out of temp. Foods were reheated.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Do not line shelves in cooler with card board or other materials that prevent air flow.
0.0
43.
Do not block or put utensils or foods in hand wash lavatory.
1.0
48.
Repair fly fan on back door so it works properly.
0.5
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Do not sit or store employee drinks on or above food, prep areas or food contact areas. Must have lid & straw. Do not eat in kitchen.
3.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Keep eggs below other foods.
0.0
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: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 12/11/2008
Score: 94.5
#
Comments
Points
17.
GENERAL COMMENT Do not bring out large quantities of chicken when fried. Only bring out what is going to be fried.
0.0
28.
Flies present. Take measures to eliminate pests.
2.0
48.
Repair fly fan on rear door so it operates when door is open.
0.5
2.
CORRECTED DURING INSPECTION Do not sit or store employee drinks on or above prep areas, food or food contact areas. Must always be stored so they will not contaminate.
1.5
19.
Do not hand chemicals on side of prep sink. Store in approved area so they will not contaminate.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/28/2008
Score: 92.0
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION; REPEAT VIOLATION hot dogs & chili were not hot enough. hot foods must maintain 135 f or above at all times or be on approved time method. foods were discarded.
4.0
18.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
28.
flies present. take effective measures to elimate pests.; REPEAT VIOLATION
2.0
40.
clean friers, coolers, ovens and others equipment regularly to prevent buildup.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
do not hang chemicals on sides of prep sinks or other areas that chemicals may contaminate food or food contact areas.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 03/13/2008
Score: 92.5
#
Comments
Points
11.
SLICER HAD DRY FOOD ON BLADE. CLEAN EVERY TWO HOURS DURING THE WORK DAY.
2.5
2.
COOKED CHICKEN IN DISPLAY COOLER WAS AT 54-56 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. DO NOT USE OLD USED CHEMICAL BOTTLES FOR SANITIZER. MUST USE NEW UNUSED BOTTLES FOR SANITIZER.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 09/17/2007
Score: 96.5
#
Comments
Points
17.
REPLACE BROKEN COOLER GASKET ON FREEZER. CLEAN INSIDE CABINETS AND DRAWERS.
1.0
2.
CHICKEN & DEVELED EGGS IN DISPLAY COOLER WERE 50-52 F. THESE FOODS MUST STAY 45 F OR LOWER AT ALL TIMES. DO NOT PUT SO MUCH OUT & KEEP CLOSE TO BACK OF COOLER. CORRECT BY 9/21/07
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/10/2007
Score: 96.0
#
Comments
Points
17.
REPLACE TORN GASKET IN FREEZER, GENERAL CLEANING IS NEEDED IN THE BOTTOM OF COOLER AND FREEZERS.
1.0
2.
CHICKEN OFF THE BONE WAS AT 103 F, HOT DOGS @ 110 F, COOKED POTATOES @ 112 F. ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE. WHEN USINGTIME IN LEU OF TEMPERATURE HOLD FOR TWO HOURS AND THROW AWAY WHAT FOODIS LEFT.
2.5
28.
CEILING NEEDS TO BE WASHED DOWN, IT HAS A HEAVY DUST BUILD-UP.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/02/2006
Score: 91.0
#
Comments
Points
11.
SANITIZER AVIALABLE WAS WEAK OR VACANT. QUAT. AMMONIA SHOULD BE 200 - 300 PPM, MEAT/CHEESE SLICER HAD DRIED FOOD PARTICLES IT SHOULD BE CLEANED EVERY TWO HOURS. BREAD SLICER HAD HEAVY PARTICLE BUILD-UP CLEAN ON A REGULAR BASIS.
5.0
24.
SEVERAL FLIES SEEN IN KITCHEN AREA, ON FOODS IN COOLER, PEST MANAGE- MENT IS NEEDED.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/13/2006
Score: 93.0
#
Comments
Points
11.
SANITIZER AVAILABLE WAS WEAK OR VACANT, WHEN USING QUAT AMMONIA IT SHOULD BE 200-300 PPM.
2.5
17.
GASKET ON REACH-IN COOLER SHOULD BE REPLACED. (REPEAT)
2.0
2.
COOKE POTATO FRIES WERE AT 120 F HOT DOGS WERE AT 130 F, ALL HOT HELD FOODS SHOULD BE AT 145 F OR ABOVE. FRONT DISPLAY COOLER WAS HOLDING DELI MEATS AT 50 F ALL COLD HOLD FOODS SHOULD BE 45 F OR BELOW.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 02/07/2006
Score: 94.0
#
Comments
Points
2.
HOT DOGS WERE 120 F. CHICKEN WAS 125 - 128 F. KEEP ALL HOT FOODS HELD AT OR ABOVE 140 F, OR KEEP ON A 2 HR HOLD TIME IN WHICH TIMES ARE PROPERLY DOCUMENTED.
2.5
3.
KEEP RAW EGGS STORED BELOW READY TO EAT PRODUCTS. KEEP ALL FOOD STOREDPROPERLY IN COOLERS.
Location: 604 SOUTH WALL STREET BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 08/16/2005
Score: 94.5
#
Comments
Points
2.
CHICKEN MUST BE HELD AT 140F OR BE KEPT ON A TIME SYSTEM FOR 2 HRS IN WHICH EVERY PRODUCT IS PROPERLY LABELED AND THEN DISCARDED ONCE THE TIME HAS EXPIRED.
2.5
24.
FLY CONTROL HAS IMPROVED BUT STILL NEEDS IMPROVEMENT.
