Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 07/19/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer was weak or vacant of chlorine residual. Use test kits and change solutions as often as necessary to maintain 100 ppm chlorine. Sanitizer changed during inspection and then tested good. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses.
0.0
49.
4-602.13; Core; Clean grease buildup from hood vent system. General equipment cleaning.
Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 05/08/2024
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer was weak or vacant in buckets. Use test kits and change solutions frequently to ensure proper strength. Solution should be 100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in sanitizer buckets between uses. Solution was changed during inspection and then tested good. CDI
Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 10/12/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; When working with foods do not take whole bulk containers out of the cooler so food temperatures maintain the required temp. All cold hold potentially hazardous foods must hold at 41F or below. Manager education. CDI
1.5
55.
6-501.12; Core; Clean FRP wall board where buildup on walls is occuring. General cleaning.
Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 08/02/2023
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; Clean tops and sides of all equipment including fryers and shelving. Clean all grease or food buildup from surfaces. General equipment cleaning.
Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 01/17/2023
Score: 98
#
Comments
Points
15.
3-302.11; Core; Some foods were partially uncovered in the walk-in cooler. Unless foods are in the cooling phase and actively cooling they must be fully covered for protection once they have cooled to 41F or below.
0.0
16.
4-501.114; Priority; Chlorine based sanitizer in bucket was weak or vacant of chlorine. Use test kits and change solutions regularly to ensure proper strength of 100 ppm. Use sanitizer on all food contact surfaces, equipment, and utensils. Store ALL wet wiping cloths in sanitizer bucket between uses. Sanitizer re-made with fresh bleach during inspection and then tested good. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses.
Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 04/06/2022
Score: 100
#
Comments
Points
33.
3-501.15; Core; Make sure cooling foods are loosely covered in the cooler while in the cooling phase. Do not wrap cooling items tight in plastic. Leave corners peeled back to allow faster cooling and heat transfer.
0.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave cloths on surfaces WET or DAMP.
Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 01/06/2022
Score: 98.5
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pork/chicken in small reach-in cooler was 44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps! Have unit serviced by a qualified technician before placing back into service. Items were moved to the walk-in cooler during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave cloths on surfaces WET or DAMP.
0.0
General Comments
Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 5841 US Hwy 301 S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 10/19/2021
Score: 98.5
#
Comments
Points
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. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up template. Keep in file and accessible for each employee to review as necessary. Education during inspection. CDI
0.0
15.
3-302.11; Core; Some foods left partially uncovered in coolers. Foods were fully cooled and not in the cooling phase. Once foods have fully cooled make sure they are fully covered for protection. CDI
1.5
General Comments
Good Food Temps! Go to johnstonnc.com/envhealth to download all forms and templates regarding 2017 FDA Food Code adoption.
