Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/11/2024
Score: 97.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored on shelf above raw pork in reachin cooler. When storing items should be with items with the highest final cook temperature on the bottom to prevent contamination. CDI PIC moving chicken to bottom shelf.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken, sausage, porkchop biscuits holding at 122-128F in hot hold. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC turned up unit and reheating foods.
1.5
38.
6-501.111; Core; A few flies seen. Facility should be free of pests. Continue pest control.
0.0
47.
4-205.10; Core; domestic freezers, crock pots, and refrigerators in use. All equipment must be NSF or ANSI approved.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/13/2024
Score: 97.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; fried pork chops under the heat lamp in the hot hold display case were holding at 109f. All tcs foods must be hot held at 135f during hot holding. Pork chops are held less than 1 hour and were placed on a written time control policy at inspection. Written time control policy may be utilized going forward on any not held items that are discarded at the end of the lunch period not to exceed 4 hours. Document times that items are placed on time control with a consistent method. Any items placed on time control may not be cooled and used for a subsequent time. CDI time control policy created.
1.5
22.
3-501.16 (A)(2) and (B); Priority; slaw and cheese slices in ice bath were at 45F. The ice had mostly melted. When using an ice bath during the busy lunch period replenish ice and maintain level of ice up the side of the containers to ensure all tcs items will be held at 41F or below. Ice replaced at inspection. CDI All cold hold salad bar temperatures were less than 35F at this inspection.
0.0
39.
3-307.11; Core; Lock the 2 door freezer located in the dining room to prevent contamination from customers. Protect food supplies at all times from sources of contamination.
0.0
47.
4-205.10; Core; domestic freezers, crock pots, and refrigerators in use. All equipment must be NSF or ANSI approved.
1.0
47.
4-501.12; Core; The back room has a table with white cutting board surfaces. these cutting boards have deep cut marks and dark staining. Replace the cutting boards or resurface to ensure that they are easy to clean and sanitize.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/25/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Salad bar was holding items at 45*F, all cold hold foods must be held at 41*F or higher.
1.5
47.
4-205.10; Core; All equipment must be NSF or ANSI approved. Refrigerators and deep freezers in the back and freezer in front is not NSF or ANSI approved.
1.0
55.
6-201.11; Core; There is some floor tiles that are popping up and need to be replaced.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/10/2023
Score: 97.5
#
Comments
Points
24.
3-501.19; Priority Foundation; The trey holding sausage, bacon, cheese and eggs must be place on time. Document the time the food is taken out of cooler or out of ovens hold for 4 hours then throw away all food that is left at the end of the 4 hours.
1.5
47.
4-205.10; Core; All equipment must be NSF or ANSI approved.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/22/2023
Score: 99
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Instant potatoes were being held at 125*F, all hot hold foods must be held at 135*F or higher. Manager reheated during inspection.
0.0
47.
4-205.10; Core; All equipment must be NSF or ANSI approved.
1.0
47.
4-501.12; Core; Replace or resurface the cutting boards in the back kitchen.
0.0
General Comments
The cook in the back, is cooking in the metal building. All food in placed in pots and seasons in the back kitchen taken to the burners under the shelter out back. All pots and any pans with food must be covered going to the shelter and coming back to the kitchen.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/28/2022
Score: 97
#
Comments
Points
6.
2-401.11; Core; employee food plates and drink cups sitting on the counter where food is being cooled at room temperature. Eat in only designated areas and store all drinks below and away from prep surfaces and food items.
0.0
39.
3-305.14; Core;During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Employee observed making sausage patties in the dining room of the establishment. All food prep must be contained to food prep areas to prevent contamination.
1.0
41.
3-304.14; Core; wet wiping cloths laying on multiple prep surfaces. store all wet wiping cloths in a properly prepared food contact surface sanitizer.
0.5
43.
3-304.12; Core; tongs are being stored on top of the heat lamps. do not sure in use utensils on top of the heat lamp boxes. Store utensils in a clean location or in the food when the food is not potentially hazardous. protect service articles for the buffet from contamination.
0.5
47.
4-205.10; Core;All equipment must be NSF or ANSI approved. Deep freezer, white refrigerators, and crockpots not ANSI approved. Domestic equipment is in violation of the code.
1.0
55.
6-501.114; Core; Scooter stored in the back kitchen area with the prep tables. Remove all unnecessary items from the kitchen area to prevent contamination of food and prep items.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/31/2022
Score: 95.5
#
Comments
Points
15.
3-302.11; Priority; In the prep cooler there were raw pork chops stored above hotdogs. When storing raw meats should be stored with items with the highest final cook temperatures on the bottom. Keep chicken stored below other raw meats. Keep ready to eat foods above raw meats. Items rearranged at inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Container of bbq in the two door cooler did not have date labels. Opened packages of hot dogs also did not have date labels. All ready to eat/cooked and cooled prepared TCS foods must be date labeled and held for no more than 7 days with day 1 as the date the package is opened of the food is prepared. date added at inspection. CDI
1.5
39.
3-306.13(B) and (C); Priority Foundation;CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination. Pf cooler with ice is left out in the dining area for dinners to serve serve ice. The ice is considered a ready to eat food and must be protected by means of a dispenser or being served behind the counter. Do not leave out containers of ice that may become contaminated by other patrons. CDI education. All the ice had melted and service had ended by the end of the inspection.
0.0
41.
3-304.14; Core; Between use all wet wiping cloths must be stored in a properly prepared food contact surface sanitizer. the wiping cloth bucket did not have a detectable level of chlorine sanitizer during inspection. the sanitizer was remade during inspection. For chlrone sanitizers the correct concentration is 50-100ppm of chlorine. CDI
0.5
47.
4-205.10; Core; All equipment must be NSF or ANSI approved. Deep freezer, white refrigerators, and crockpots not ANSI approved. Domestic equipment is in violation of the code.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/24/2022
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority items out of compliance. No certified food protection manager and PIC unable to answer demonstration of knowledge questions.
1.0
2.
2-102.12 (A); Core; No certified food protection manger on duty during time of inspection. Should be a certified food protection manger on duty during all hours of operation
1.0
15.
3-302.11; Priority; In the prep cooler there were raw pork chops stored above hotdogs. In the reachin cooler in the back room there was raw chicken and pork tenderloin stacked on top of each other. Keep all raw meats separate. When storing raw meats should be stored with items with the highest final cook temperatures on the bottom. Keep chicken stored below other raw meats. Keep ready to eat foods above raw meats
1.5
22.
3-501.16 (A)(2) and (B); Priority; The fridge in the back area was holding the foods at 49F with air temp at 54F. Most of the items in the cooler were still frozen and were moved to walk-in cooler. DO NOT USE fridge to hold foods until it has been repaired. Other items left in the unit were employee items.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Slaw out on counter at 64F. Is supposed to be in ice bath but all the ice had melted. Keep all potentially hazardous foods at 41F or below. Up re filling ice bath to keep foods at correct temperature. CDI
0.0
23.
3-501.18; Priority; One package of opened brown hotdogs not date labeled. Make sure to date label all open packages of potentially hazardous foods. CDI date added.
0.0
38.
6-501.111; Core; Flies seen in facility. Facility should be free of all pests. Take measures to control pests.
0.0
39.
3-307.11; Core; In back reachin cooler personal food items mixed in with food used for the restaurant. All personal food items should be kept separate from food for the facility to prevent contamination.
0.0
47.
4-205.10; Core; All equipment must be NSF or ANSI approved. Deep freezer, white refrigerators, and crockpots not ANSI approved.
1.0
47.
4-501.11; Core; The white fridge in back room not closing properly. When trying to close it opens back up and when does shut there is a gap were the door is not sealing. Repair so unit is closing properly.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/22/2022
Score: 95.5
#
Comments
Points
9.
3-301.11; Priority Foundation; When arrived to start inspection employee using bare hands to put bun into steamer. Can not touch ready to eat foods with bare hands. Need to use gloves, deli paper, or another utensil to touch ready to eat foods. CDI Employees put on gloves
2.0
15.
3-302.11; Priority; In the prep cooler there were raw pork chops stored above hotdogs. In the reachin cooler in the back room there was raw chicken and pork tenderloin stacked on top of each other. Keep all raw meats separate. When storing raw meats should be stored with items with the highest final cook temperatures on the bottom. Keep chicken stored below other raw meats. Keep ready to eat foods above raw meats. CDI
1.5
21.
3-501.16(A)(1) ; Priority; Hotdogs hot holding at 109F. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating
0.0
23.
3-501.18; Priority; One container of soup in walkin cooler missing date label. Date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI PIC stated made yesterday date added
0.0
33.
3-501.15; Core; Cooling items from breakfast this morning tightly wrapped in plastic wrap and stacked on top of each other. This is not a approved cooling method. Foods should be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
47.
4-205.10; Core; All equipment must be NSF or ANSI approved. Deep freezer, white refrigerators, and crockpots not ANSI approved.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/02/2021
Score: 97.5
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" illnesses instead of the "big 5". Have 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 clean up of vomiting and diarrheal events. CDI education
0.0
15.
3-302.11; Priority; Raw chicken stored above beef in walkin cooler. When storing raw meats should be stored with items with the highest final cook temperatures on the bottom. Keep chicken stored below other raw meats. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Container of bbq out on top of prep cooler at 59F. PIC stated they must have forgotten to put back into cooler after making a sandwich during rush times. CDI removed
0.0
47.
4-205.10; Core; All equipment must be NSF or ANSI approved. Deep freezer and crockpot not ANSI approved.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/25/2019
Score: 96
#
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/11/2019
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/22/2019
Score: 96.5
#
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/25/2019
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/06/2018
Score: 90.5
#
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/08/2018
Score: 92
#
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/24/2018
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!
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/15/2018
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!
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/09/2012
Score: 92.5
#
Comments
Points
11.
Sanitizer was mixed much too strong. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is mixed too strong may be unsafe for use in food areas. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
16.
Ribs, pork chop, and chicken at hot hold unit were 125-128 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Equipment must hold foods at the proper temperature.
4.0
29.
All employees who prepare food or wash dishes must wear effective hair restraints.
1.0
39.
All equipment must be NSF or equal.
1.0
46.
Make sure all lighting over food prep areas are shielded.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/15/2012
Score: 94.5
#
Comments
Points
10.
Raw pork stored over ready to eat cheese. Store all raw foods below cooked or ready to eat foods to minimize risk of cross-contamination.
0.0
11.
Sanitizer was mixed much too strong. Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is mixed too strong may be unsafe for use in food areas. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
16.
Ribs and chicken at hot hold unit were 125-130 degrees F. All hot hold potentially hazardous foods must hold at 135 degrees F or above. Equipment must hold foods at the proper temperature.
2.0
29.
All employees who prepare food or wash dishes must wear effective hair restraints.
1.0
39.
All equipment must be NSF or equal.
1.0
46.
Make sure all lighting over food prep areas are shielded.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/07/2011
Score: 94
#
Comments
Points
16.
Fried chicken was 125 degrees F. All hot hold potentially hazardous food must hold at 135 degrees F or above.
2.0
17.
Chicken salad at salad bar was 51 degrees F. All cold hold potentially hazardous food must hold at 45 degrees F or below. Use deeper stainless pans in order to hold temperature better.
2.0
29.
All employees who prepare food or wash dishes must wear effective hair restraints.
1.0
39.
All equipment must be NSF or equal.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/26/2011
Score: 92.5
#
Comments
Points
10.
When storing food in the reach-in coolers and prep cooler, must store all raw meats below pre-cooked foods and ready to eats foods. Reach-in cooler had bacon on top shelf and prep cooler had raw pork chops sitting above breakfast sandwhiches.
1.5
16.
Butter beans holding in oven were at 90*F, and the butter beans on the steam table were 125*F, bbq chicken in the display cooler was at 130*F, all hot hold foods should be held at 135*F or higher. Foods were reheated during inspection.
2.0
17.
Chicken salad in indivuals containers were at 64*F, and an egg salad sandwhich was at 64*F, all cold hold foods should be held at 45*F or below.
2.0
29.
All employees preparing food must wear hair restraints.
1.0
39.
All equipment must be NSF approved.
1.0
45.
Ceiling above expanded cook area has been worked on, it is waiting for painters to come, bubbled spray has been removed.
0.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
THERE IS TWO ROOMS ON THE OUTSIDE THAT HAS COOKING GRILLS AND FRYERS. CAN NOT COOK IN THOSE ROOMS, ALL COOKING EQUIPMENT MUST BE MOVED TO PERMITTED AREAS INSIDE THE STORE. CAN NOT COOK IN OUTSIDE ROOMS UNLESS THEY GET PERMITTED BY THE HEALTH DEPARTMENT. NO COOKING WAS GOING ON IN THE ROOMS DURING THE INSPECTION.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/24/2011
Score: 90.5
#
Comments
Points
3.
One employee washed hands in dish sink while it is being used as a prep sink during lunch. Another employee came into kitchen without washing hands and opened large container of sauce and transfered to another container. All employees must wash their hands in hand sink before handling foods.
2.0
14.
When cooling you have 2 hours to drop food from 135*F to 70*F, and additional 4 hours to drop from 70*F to 45*F. It is recommended to write a date and time down on all foods cooked then cooled.
0.0
15.
Reheat all foods to 165*F.
0.0
16.
Several meats in display warmer were being held at 115-118*F, all hot hold foods musts be held at 135*F or higher. Foods were reheated during inspection.
4.0
23.
When cooling food place in shallow pans, use lids or wraps with holes and place in cooler or freezer or an ice bath.
1.0
29.
All employees prepairng food must wear hair restraints.
1.0
39.
All equipment must be NSF approved.
1.0
45.
Ceiling above new expanded area is bubbled, ceiling should be smooth, nonabsorbant and easly cleanable. can not use sprayed ceiling in any part food is prepared or servered.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/24/2010
Score: 92
#
Comments
Points
10.
Walk-in cooler needs an area set aside for food storage. Keep raw meats store below vegetables and ready to eat foods. Do not store alcohol above food. Keep all foods seperated for store items.
1.5
16.
Several meats in display warmer were being held at 115-118*F, all hot hold foods musts be held at 135*F or higher. Foods were reheated during inspection. Breakfast sandwhiches and deli sandwhiches were sitting out on counter must be held at 135*F. Do not store on counter!!
2.0
17.
The back display cooler is holding eggs, cheese at 55*F, all cold hold foods must be held at 45*F or below. Do not use this display cooler. Use the walk-in cooler for food storage. Breakfast sandwhiches and deli sandwhiches were sitting out on counter must be held at 45*F. Do not store on counter!!
2.0
25.
Keep thermometer calibrated in an ice bath so it reads 32*F. Thermometer availabe was over 20*F off.
0.5
29.
All employees prepairng food must wear hair restraints.
1.0
39.
All equipment must be NSF approved.
1.0
47.
Drinks crates are not approved storage. Use shelving 12" off floor or rollers 6" off floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/03/2010
Score: 97
#
Comments
Points
10.
Even in freezers store raw meats below ready to eat foods.
0.0
17.
Back store cooler is holding cheese, hot dogs, ham at 47 to 50*F. This food is for public sale not restaurant use. All cold hold foods must be held at 45*F or below.
0.0
28.
Flies seen today in kitchen , improve pest management.
1.0
29.
All employees prepairng food must wear hair restraints.
1.0
39.
All equipment must be NSF approved.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/15/2009
Score: 91.0
#
Comments
Points
16.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Pork chops, chick filets and BBQ sandwiches were from 111 to 128 f, all hot hold foods must be 135 f or above. Food was reheated.
4.0
17.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Shell eggs and sausage sandwich were 55 to 75 f, all cold hold foods must be 45 f or below. Food was tossed.
4.0
24.
NOT OBSERVED
0.0
29.
REPEAT VIOLATION All employees preparing food must wear hair restraints.
1.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/04/2009
Score: 90.5
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
Various items in the hot hold cabinet 113 f - 117 f. All items must be held at 135 f or above.
2.0
17.
Various items in display cooler 47 f - 51 f. Must be 45 f or below.
2.0
18.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
29.
REPEAT VIOLATION All employees who prepare food must wear a hair restraint while doing so.
1.0
31.
NOT APPLICABLE
0.0
39.
REPEAT VIOLATION All equipment must be nsf approved or equal.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Metal trays of biscuits covered with plastic wrap stacked in the customer display cooler. Open tubs of cole slaw and cheese in customer self service/display cooler. All opened packages of food must be kept under the control of establishment in prep area, in a locked cooler or out of customer areas.
1.5
11.
GENERAL COMMENT Sanitizer too strong, keep between 50 ppm - 100 ppm chlorine.
0.0
13.
NOT OBSERVED
0.0
14.
CORRECTED DURING INSPECTION Hamburgers from 10:30 in cooler, at 1:30 pm 109 f. All hot foods must cool from >135 f to 70 f in 2 hours and an additional 4 hours from 70-45 f. Use ice baths, shall pans and lightly covered containers to cool.
2.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/30/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
16.
CORRECTED DURING INSPECTION All hot foods must maintain 135 f or above at all times. Monitor temp regularly with thermometer to be sure the temp are maintained. Reheat foods if needed are they go below 135 f. CDI
2.0
29.
REPEAT VIOLATION All employees preparing foods must wear hair restraints.
1.0
39.
REPEAT VIOLATION All equipment (crock pots, freezers, etc) must be nsf/asi approved or equal.
1.0
11.
CORRECTED DURING INSPECTION Sanitizer was weak in spray bottle. Must be mixed 50-100 ppm for bleach water. CDI
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/30/2008
Score: 93.0
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Baked chicken 105 f. All hot foods must be held at 135 f or higher.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
28.
Flys present. Take more effective measures to eliminate pest.
1.0
29.
REPEAT VIOLATION All employees handling food must wear hair restraints.
1.0
35.
Foil & napkins stored on dirty side drainboards.
0.5
39.
REPEAT VIOLATION All equipment must be nsf/ansi approved.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Decide which side is clean & drity (wash/rinse & sanitized). Dish were washed & rinsd then placed on clean side drainboard. All food contact surfaces must be washed, rinsed & sanitized. Then allowed to air dry. Do not dry with towels. Sanitizer was to strong. Sanitizers should be 50 ppm - 100 ppm. Towels used to wipe cutting boards & other food contact surfaces must be submerged in sanitizer first.
1.5
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: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/16/2008
Score: 93.5
#
Comments
Points
10.
All employees that handle food must wear a hair restraint while doing so.
1.0
14.
All equipment must be nsf aprpoved or equal.
2.0
3.
Do not place any foods at the dishsink. The coolers in the customer area can be used to hold unopened & sealed packages of food only. Once a food container has been opened, it must be moved to the control of employees by keeping it in kitchen area or in a locked cooler in customer area. Use a scoop with a handle in all foods (don't use bowls).
2.5
7.
Once opened, store all dry foods in a covered container.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/12/2007
Score: 91.0
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT WHILE DOINGSO.
1.0
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL. (FREEZER & CROCK POT)
2.0
2.
WARMING CABINET ON THE FRONT COUNTER IS HOLDING FOODS (PORK CHOPS FRIED & BBQ) AT 128 F - 131 F. POTATO SALAD ON COUNTER 64 F. SAUSAGE DOGS, MEAT & CHEESE SANDWICHES BY REGISTER 72 F. FOODS (GREEN BEANS, HAMBURGER, PORK) IN THE DISPLAY CUSTOMER COOLERS 49 F - 50 F. ALL FOODMUST BE KEPT UNDER TEMPERATURE CONTROL. HOT FOODS > 140 F AND COLD FOODS < 45 F. CAN USE TIME INSTEAD OF TEMP. CONTROL IF THE FOODS CONT
5.0
30.
CLEAN THE VENTILATION GRILL THAT IS DIRECTLY ABOVE PREP AREA.
0.5
32.
ALL STORAGE OF ALL ITEMS NEEDS TO BE ABOVE THE FLOOR (SINGLE SERVICE ITEMS, MELONS, ETC).
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/22/2006
Score: 92.0
#
Comments
Points
10.
ALL EMPLOYYES PREPARING FOOD MUST WEAR HAIR RESTRAINTS.
1.0
14.
ALL EQUIPMENT SHOULD BE NSF APPROVED OR OF EQUAL STANDARD.
2.0
2.
PREPARED SANDWICHES AND HOT DOGS (SAUSAGE) WERE SITTING OUT IN FRONT OF CASH REGISTER AND DOCUMENTATION OF TIME IN LEU OF TEMPERATURE WAS IMPROPERLY NOTED. ONCE SANDWICHES AND SAUSAGE DOGS ARE PREPARED THEY MUST BE PLACED IN COOLER OF IN WARMER OR DOCUMENTED FOR TIME IN LEU OFTEMPERATURE. WHEN DOCUMENTING TIME IN LEU OF TEMPERATURE EACH ITEM OF FOOD MUST BE WRITTEN DOWN WITH THE TIME TAKEN OUT OF COOLER OR CONT.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/02/2006
Score: 92.0
#
Comments
Points
10.
EMPLOYEES PREPARING FOOD MUST WEAR HAIR RESTRAINTS
1.0
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL THIS INCLUDES CROCK POTS, FREEZERS ETC.
2.0
2.
ALL HOT FOODS MUST BE STORED AT 140F OR ABOVE CHICKEN, PORK CHOPS WERE125-130F. A 2 HR HOLD TIME MAY BE USED INSTEAD OF TEMPERATURE IN WHICHTIME/TEMP IS DOCUMENTED
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/10/2006
Score: 92.0
#
Comments
Points
10.
ALL EMPLOYEES WHO HANDLE OR PREPARE FOOD MUST WEAR EFFECTIVE HAIR RESTRAINTS.
1.0
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
2.0
2.
MAKE SURE ALL HOT POTENTIALLY HAZARDOUS FOODS ARE HELD AT OR ABOVE 140DEGREES F. A 2HR HOLD TIME MAY BE USED BUT TIME AND INITIAL TEMPERATURE MUST BE DOCUMENTED.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/15/2005
Score: 94.5
#
Comments
Points
10.
WEAR EFFECTIVE HAIR RESTRAINTS
1.0
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
2.0
2.
MAKE SURE ALL HOT POTENTIALLY HAZARDOUS FOODS ARE HELD AT OR ABOVE 140F. OR KEEP ITEMS IN THE HOLDING UNIT ON A 2 HR HOLD TIME; DOCUMENT TIMES AND INITIAL TEMPERATURE.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/14/2005
Score: 94.5
#
Comments
Points
10.
WEAR HAIR RESTRAINTS IN THE FOOD PREP AREA.
1.0
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL.
2.0
2.
CHICKEN WAS 124F. ALL HOT FOODS MUST BE KEPT AT 140F OR ABOVE; AS AN ALTERNATIVE A 4 HR HOLD METHOD MAY BE USED IN WHICH ALL PRODUCTS MUST HAVE PROPER DOCUMENTATION AND LABLING.
Location: 803 S WALL ST. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/02/2005
Score: 92.0
#
Comments
Points
10.
EMPLOYEES PREPARING FOOD MUST WEAR HAIR RESTRAINTS
1.0
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL THIS INCLUDES CROCK POTS, FREEZERS ETC.
2.0
2.
ALL HOT FOODS MUST BE STORED AT 140 F OR ABOVE CHICKEN, PORK CHOPS WERE 125-130 F. A 2 HR HOLD TIME MAY BE USED INSTEAD OF TEMPERATURE INWHICH TIME/TEMP IS DOCUMENTED
