Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 08/14/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; BBQ pork in the front steam unit ranged from 89*F-101*F. Plantains were held at 115*F. When owner was told of the BBQ pork it was stirred so to bring up the temperature of the BBQ. BBQ was reheated so it could maintain 135*F.
1.5
55.
6-201.16; Core; Public restroom has sheetrock missing around the hand sink and soap dispenser. Repair so that wall is intact.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 06/03/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored on shelf above pork product. When storing should be with item with highest final cook temperature on the bottom. CDI PIC moving chicken to bottom shelf.
0.0
21.
3-501.16(A)(1) ; Priority; Chicken and plantains in front hot hold at 89-121F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC reheating
1.5
23.
3-501.18; Priority; One container of bbq in walkin cooler with date of 5/24 written on lid. This has passed 7 days. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or package opened. Can hold for 7 days then should be discarded. CDI PIC stated was wrong date and was made yesterday. PIC updated label.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 12/11/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Middle row of meat in front hot hold at 125F. Hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating
0.0
22.
3-501.16 (A)(2) and (B); Priority; Display cooler for meats at 43-45F. All potentially hazardous foods being cold held should be at 41F or below. PCI making adjustments so will be at 41F or below. CDI education
1.5
43.
3-304.12; Core; Knifes stored stuck between the prep cooler and prep table. Do not store in between equipment. Store on clean prep area.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 09/11/2023
Score: 96.5
#
Comments
Points
9.
3-301.11; Priority; Employee seen using barehand to put cilantro on tacos. There should be no barehand contact with ready to eat foods. Should use gloves or utensils to prevent contamination. CDI
2.0
15.
3-302.11; Priority; Raw meats stored on shelf above bags of beans in walkin cooler. When storing foods should be highest final cook temperature on the bottom to prevent contamination. So from top to bottom of cooler would be ready to eat foods (cooked foods, vegetables, cheese, etc.), seafoods, beef/pork, ground meats, chicken. CDI PIC moved items to correct places.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Display cooler for meats at 44F. All potentially hazardous foods being cold held should be at 41F or below. PCI making adjustments so will be at 41F or below. CDI education
0.0
23.
3-501.18; Priority; Hotdog, ham, cooked rice, and container of sauce that was labeled bbq with dates that had passed 7 days. PIC stated that these are the wrong dates from not washing off writing on lid. All potentially should be date labeled once they have been prepped, cooked, or the package is opened and held for 7 days. Discard after 7 days. Make sure to date label properly so there is no confusion.
1.5
41.
3-304.14; Core; Wiping cloth stored in sanitizer bucket that was too weak at 25ppm. Chlorine sanitizer should be at 50-100ppm.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 05/17/2023
Score: 97.5
#
Comments
Points
23.
3-501.17; Priority Foundation; Dates were not with cooked rice or other items in the walk-in cooler. Dates must be written on all items that have been cooked and cooled, homemade sauces, homemade fruit drinks and cut fruit, lettuce and tomatoes.
1.5
28.
7-101.11; Priority Foundation; Three spray bottles in the dining area did not have labels as to what was inside the spray bottles. Label all bottles once taken out of original container and once mixed with water.
1.0
39.
3-305.11; Core; Liquid grease cooling in bucket was stored at the hand sink in the kitchen. Because the grease turns into lard to be used later need to store in a different location.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 03/22/2023
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Hand sink in kitchen area did not have paper towels at start of inspection. All hand sinks should be equipped with hand drying provision for proper hand washing. CDI PIC refilled.
0.0
23.
3-501.18; Priority; Open package of ham and hotdogs missing date labels. Once the package of potentially hazardous foods are opened then should be date labeled. Can be kept for 7 days then should be discarded. CDI stated opened 2 days ago and date added.
1.5
23.
3-501.18; Priority; Cooked then frozen meats thawing in walk-in cooler with no date on them. When cook food and then freeze food that is day 1 and when food is pulled out of the freezer to thaw it starts day 2. Have 7 days to use foods and then must be discarded. Make sure to add thaw dates to items being pulled from the freezer. CDI PIC stated just pulled this morning and adding dates.
0.0
28.
7-102.11; Priority Foundation; One spray bottle not labeled. After testing and then smelling PIC stated was a cleaner. Make sure to date label all working containers of chemicals so that it is easy to identify what is in the container and so there is no mixing of chemicals. CDI PIC labeled bottle.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 12/13/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; In walk-in cooler had raw meats stored on shelf above cheese. Raw eggs stored on shelf above vegetables and raw chicken stored on top of raw beef. When storing foods should be highest final cook temperature on the bottom to prevent contamination. So from top to bottom of cooler would be ready to eat foods (cooked foods, vegetables, cheese, etc.), seafoods, beef/pork, ground meats, chicken. CDI PIC moved items to correct places.
1.5
23.
3-501.18; Priority; Open package of ham and hotdogs missing date labels. Once the package of potentially hazardous foods are opened then should be date labeled. Can be kept for 7 days then should be discarded. CDI
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 05/25/2022
Score: 96.5
#
Comments
Points
10.
6-301.11; Priority Foundation; Hand soap was not available at the meat market side hand sink. Hand soap, paper towels and a trash can must be available at all hand washing sinks.
1.0
23.
3-501.17; Priority Foundation; Dates must be written with all homemade salsas, cooked & cooled meats and opened hot dogs / deli meats. Owner had employee write dates down during inspection.
1.5
47.
4-205.10; Core; Reach-in freezer in the back room is not NSF or ANSI approved, still has some restaurant food stored inside. New NSF freezer has been brought into the store and being used.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 03/10/2022
Score: 98
#
Comments
Points
10.
6-301.11; Priority Foundation; Hand soap was not available at the hand sink in the main cook room. All hand sinks must be supplies with soap, paper towels and a trash can.
1.0
47.
4-205.10; Core; An electric plugin flat up used for chips and rice is domestic along with a reach-in freezer in the back room. All equipment must be NSF or ANSI approved.
Location: 917 E. Main St. Suite F Benson, NC 27504 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 97.5
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021, a new reportable illness was added, a new employee health form must be printed out for all the employees to sign. Information was given to the facility.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a written clean-up plan is required for cleaning up vomit and diarrhea. Information was given to the facility.
0.0
8.
2-301.15; Priority Foundation; An employee was seen washing their hands in the dish sink. There is a hand sink right beside the dish sink. Hand washing can only be performed in the hand was sink, do not wash hand in the dish sink or prep sinks.
2.0
23.
3-501.17; Priority Foundation; There is a container of cooked rice with a date of 11-9-21, employee said it was written wrong. Employee must write the correct date on all foods that are cooked and then cooled down.
0.0
47.
4-205.10; Core; In the back storage room there is a domestic freezer, that was storing restaurant food. There is also a NSF / ANSI freezer that is available. All restaurant foods must be stored in commercial NSF OR ANSI equipment.
