Location: 105 N Honeycutt St Benson, NC 27504 Facility Type: Restaurant Inspection Date: 04/30/2024
Score: 97
#
Comments
Points
15.
3-302.11; Priority Foundation; Raw eggs were stored above ready to eat sauces and meat sauces. Can not store raw meats above any ready to eat foods. When told of the problem owner moved the raw eggs.
1.5
19.
3-403.11; Priority; Rice taken out of the walk-in cooler was directly into the crock pot for reheating. Must reheat all foods that have cooked and cooled to 165*F before placing any type of hot holding device. Owner started reheating when told of the problem.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Sauces in a glass door display cooler was holding at 43*F. The meat pies in the front display cooler is also being held at 43*F. All Cold hold foods must be held at 41*F or below.
1.5
General Comments
Two pans were in the process of being cooked not finished cooking during the inspection.
Location: 105 N Honeycutt St Benson, NC 27504 Facility Type: Restaurant Inspection Date: 12/05/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Sauces in the glass door cooler on the counter were being held at 44*F, all cold hold foods must be held at 41*F or below.
1.5
39.
3-305.11; Core; Medication was being stored above plates, owner moved when told of the problem. All medication must be store below food prep areas, or objects that will be holding food.
Location: 105 N Honeycutt St Benson, NC 27504 Facility Type: Restaurant Inspection Date: 09/15/2023
Score: 96
#
Comments
Points
6.
2-401.11; Core; An employee drink was sitting on prep table upon arrival. All personal drinks must be stored below food and food prep areas.
0.0
15.
3-302.11; Priority; In the prep cooler raw eggs were stored above some ready to eat foods, in the walk-in cooler there was raw meat above ready to eat foods. When storing foods must store: with ready to eat foods on top, seafood next shelf, whole muscle meat, then ground meats, with poultry on the bottom. Store with the highest cook temperature on the bottom.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Greens sauce that is made from scratch was holding at 45*F, all cold hold foods must be held at 41*F or below. Thermostat was turned down but the sauce was moved to a different cooler.
0.0
23.
3-501.17; Priority Foundation; Dates must be placed on items that are cooked then cooled, made from scratch sauces, cut leafy greens, cut tomatoes, and once deli meat and hot dogs have been opened.
1.5
38.
6-501.111; Core; Flies were seen today, improve pest management. A sticky strip is stored above to go plates, move the sticky strip and place in areas that were discussed in today inspection. Areas that sticky strips are NOT ALLOWED are above food, food prep areas or food contact surfaces.
Location: 105 N Honeycutt St Benson, NC 27504 Facility Type: Restaurant Inspection Date: 06/23/2023
Score: 100
#
Comments
Points
23.
3-501.17; Priority Foundation; Make sure all required foods in coolers are properly date marked. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Staff should ensure all required foods are properly dated and that nothing is expired. Manager education on date marking during inspection. CDI
