Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/19/2024
Score: 95.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the facility is in operation there shold be a manager on duty that is certified in food safety. There was not a serv safe manager on duty and there was a priority violtion noted.
1.0
2.
2-102.12 (A); Core; While the facility is in operation, there must be a person on duty that is certified in food safety. There was not a food safety manager on duty at the time of inspection. A food handlers class does not qualify as it must be a food manager certification.
1.0
10.
5-205.11; Priority Foundation; The hand sink is a utility sink and employees are placing the sanitizer bucket in the front part of it. Nothing can be stored in the hand sink so it is available for hand washing and splash from handwashing could cross contaminate the sanitizer.Bucket moved.
0.0
23.
3-501.17; Priority Foundation; Several foods that require a date label did not have them: hamburgers, sausage dogs, cut lettuce. Once the packages are opened in the cooler and once lettuce is cut, the date must be placed on them to track the 7 day hold time. 3-501.18; Priority; Chicken salad and chili in the cooler with a date that is 8 days from date of prep. TCS foods can only be held for a maximum of 7 days with the date of preparation or package opening being day 1, then 6 additional days. Products disposed of.
1.5
47.
4-205.10; Core; All food equipment should be NSF certified or equal. Items used in the food service establihsment are domestic equipment: dish sink, crock pots, refrigeration, etc.
1.0
51.
5-203.13; Core; Facility does not have a service sink (canwash or a mop sink). Facility should have at least 1 service sink equiped with a floor drain for the emptying and cleaning of mops and mop buckets. Do not empty on the ground. Sink should have running water.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/07/2024
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; There are priority issues marked during the inspection that causes this demerit.
1.0
2.
2-102.12 (A); Core; An employee with managers food certification must be present during hours of operation.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The refrigerator is holding foods at 44*F, all cold hold foods must be held at 41*F or below.
1.5
23.
3-501.17; Priority Foundation; When opening a large box of hot dogs to keep for the next day write the date on the box.
0.0
35.
3-501.13 ; Priority Foundation; Hamburgers were thawing under the heat lamp. Can only thaw meats in : refrigeration, under cold running water in a prep sink, in microwave with cooking immediately after.
0.5
40.
2-402.11; Core; All employees preparing food must wear hair restraints.
0.0
47.
4-205.10; Core; All equipment must be NSF or ANSI certified.
1.0
56.
6-202.11; Core; Light shield is missing, all lighting must be shielded or have a shatter prove bulbs.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 10/12/2023
Score: 96
#
Comments
Points
9.
3-301.11; Priority; An employee used their bare hands to prepare hot dogs, when told that gloves have to be worn, gloves were placed onto hands. All employees that prepare and handle any ready to eat foods must wear gloves.
2.0
47.
4-205.10; Core; All equipment must be NSF or ANSI approved.
1.0
56.
6-202.11; Core; Light shield is missing, all lighting must be shielded or have shatter prove bulbs.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/19/2022
Score: 98
#
Comments
Points
28.
7-201.11; Priority; There was glass cleaner and awesome stored beside the hand sink, with the toaster. Toaster was not being used and items were being cleaned upon arrival. Make sure all chemicals are stored below food and food prep areas.
0.0
47.
4-205.10; Core; All equipment must be NSF or ANSI approved. Several items are not NSF or ANSI approved, refrigeration, dish sink, and crock pot.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/21/2022
Score: 98
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. (health policy) Have each employee read and sign. Keep in file on premise. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download 4 page vomit and diarrhea clean up plan. Keep in file on premise and accessible for employees to review as necessary. Education during inspection. CDI
0.0
47.
4-205.10; Core; Refrigeration and food reheating equipment must be ANSI certified or equivalent for commercial use
1.0
56.
6-202.11; Core; Replacing missing light shields and one light fixture.
1.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download 4 page vomit and diarrhea clean up plan and health policy. Click on 2017 FDA Food Code link at the top of page to go to download page.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/06/2020
Score: 97
#
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: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/24/2019
Score: 97
#
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: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 06/06/2019
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: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/10/2019
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: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 10/08/2018
Score: 95
#
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: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/10/2018
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: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/16/2012
Score: 97
#
Comments
Points
39.
All equipment must be NSF approved or equal. (sinks, cooking equipment, refrigerator, etc.)
1.0
44.
Repair the canwash where tub is disconnected from drainpipe. Tub has standing water and faucet is leaking water onto the ground. REPAIR IMMEDIATLY, Intent to suspend is issued due to repeat violations.
1.0
46.
Lights for the heat lamp over food must be shielded.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/22/2011
Score: 96
#
Comments
Points
10.
Don't use the water from the handsink for any purpose other than handwashing.
0.0
39.
All equipment must be NSF approved or equal. (sinks, cooking equipment, refrigerator, etc.)
1.0
43.
Both the cold and hot water nozzles were turned off at the handsink in restroom due to a leak. Repair the leaks immediatly. Must provide water for handwashing.
1.0
44.
Repair the canwash where tub is disconnected from drainpipe and hose nozzles are disconnected from wall.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/10/2010
Score: 96.5
#
Comments
Points
14.
Chili cooling in the cooler 6 hours was still 61 degrees F. All foods that are cooked or hot held and then placed in the cooler to cool must cool to 70 degrees F in 2 hrs, and from 70 to 45 degrees F or below in 4 more hrs. Total cooling time must not exceed 6hrs.
2.0
23.
Use cooling methods such as ice bath, freezer, or split product up into smaller portions. Use more aggressive cooling measures to meet cooling requirements on item #14.
0.0
39.
All equipment must be NSF or equal.
1.0
45.
Floors are becoming worn in places; a few areas of wall repair/painting.
0.5
46.
Use coated bulbs for the heat lamp.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/10/2007
Score: 92.5
#
Comments
Points
1.
CAKES AND PIES IN ESTABLISHMENT WERE MADE AT HOME AND BEING PORTIONED TO SALE FROM KITCHEN. ALL FOODS MUST BE MADE ON SITE OR PURCHASED FROMAN INSPECTED FACILITY, REMOVE CAKES & PIES.
2.5
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL.
2.0
3.
DO NOT STORE ANY BEVERAGES BY THE DISHSINK, ESPECIALLY WHEN DIRTY DISHES ARE IN SINK.
2.5
32.
REMOVE ALL STORAGE FROM THE RESTROOMS EXCEPT TOILET SUPPLIES AND CHEMICALS.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/13/2007
Score: 95.0
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF APPROVED OR EQUAL
2.0
3.
DON'T PLACE FOODS BY THE HANSINK OR THAW BY SITTING OUT AT THE PREP TABLE. THAW FOODS IN THE COOLER OR AS PART OF THE COOKING PROCESS. DO NOT PLACE ANY BEVERAGES IN THE DISHSINK, ESPECIALLY WHEN DIRTY DISHES ARE IN THE AREA.
2.5
32.
LIMIT STORAGE IN THE RESTROOM TO NON-FOOD CONTACT ITEMS ONLY. NO FOOD CONTAINERS OR SINGLE SERVICE ITEMS.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/23/2007
Score: 93.0
#
Comments
Points
1.
REACH-IN COOLER WAS HOLDING FOODS AT 50 F, SMOKED SAUSAGE 1 CONTAINER OF CHICKEN SALAD AND HOT DOGS. ALL COLD HOLD FOODS MUST BE HELD AT 45 F AND BELOW.
Location: 300 WELLON STREET FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/10/2006
Score: 92.5
#
Comments
Points
14.
ALL EQUIPMENT MUST BE NSF OR EQUAL. THIS INCLUDES SINKS REFRIGERATORS CROCK POTS ETC.
2.0
2.
CHEESE WAS 49-51 F SLAW WAS 47-48 F. BBQ WAS 48 F. ALL COLD FOODS MUSTBE HELD AT OR BELOW 45 F. REFRIGERATORS MUST MAINTAIN PROPER FOOD TEMPS, EVEN WHEN FREQUENTLY OPENING AND CLOSING.
