Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/29/2024
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee drinks stored on rack above prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Deli meats/various in the prep unit were 44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temperatures at all times. Have qualified technician check cooler for proper operation. Use other working coolers that can maintain 41F or below until repaired. Manager or person in charge education. CDI
1.5
55.
6-201.11; Core; Ceiling tiles that have been replaced in the front kitchen area are not of the approved type. Ceiling tiles must be smooth, easily cleanable, and non absorbent.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/29/2024
Score: 100
#
Comments
Points
24.
3-501.19; Priority Foundation; Recommend using time as a public health control for pizza by the slice as this product is hard to hold at 135F or above. Write a procedure for making pizza by the slice and record time and date product is to be placed out for service. Discard any unused product at the end of a 4 hour period. If a new pizza is placed out for service at any time after that or in between record new time. Manger education. CDI
0.0
47.
4-501.11; Core; Racks in the walk-in cooler are starting to rust, corrode, or chip badly. Replace racks or sand re-finish and stabilize the rust.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/01/2023
Score: 99
#
Comments
Points
23.
3-501.17; Priority Foundation; Date was not written the lasagna in the walk-in cooler. Make sure dates are written down on all foods that are cooked & cooled.
0.0
39.
3-305.14; Core; Upon arrival an employee was preparing food at the dish sink with clean and dirty dishes at the sink. Can not have any dishes at the dish sink when preparing food.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/26/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler at the entrance of the kitchen is holding food at 45*F. All cold hold foods must be held at 41*F or below. Thermostat needs to be turned down so air temperature is around 35*F and the food temperatures can hold at 41*F or below. Owner stated that the prep cooler lost power, when he runs the microwave. It that is the case the microwave need to be placed on a separate outlet.
1.5
38.
6-501.111; Core; Flies seen today, improve pest management. Use sticky strips in areas where food is not prepared or stored.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/16/2022
Score: 98.5
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021, a new employee health form became effective. Print off new employee health form so employees can sign, then keep available for inspections.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a vomit diarrhea clean up plan became effective. See information about the clean up plan that is being given.
0.0
13.
3-101.11; Priority; Tomatoes in the box on the shelf of walk-in cooler was moldy. Employees are suppose to go through produce daily and remove any rotting or moldy produce.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler at the entrance of the kitchen from dinning room, was holding TCS foods at 44*F, all cold hold foods must be held at 41*F or below. Owner tried to adjust the thermostat during inspection.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/14/2019
Score: 98
#
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: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/28/2019
Score: 100
#
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: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/10/2018
Score: 100
#
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: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 04/03/2018
Score: 100
#
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: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/08/2011
Score: 100
#
Comments
Points
11.
Sanitizer was too strong in spray bottle. Dilute all solutions to 50-100 ppm chlorine. Use test kits to verify strength. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/18/2011
Score: 100
#
Comments
Points
11.
Sanitizer was too strong; Dilute all solutions to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
0.0
39.
Provide NSF documentation for freezer.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/26/2010
Score: 100
#
Comments
Points
15.
When reheating foods must reheat first before placing into warmer. Store had just opened and food was placed into warmer to be reheated. Reheat all foods on stove or grill top not in the warmer.
0.0
23.
When cooling foods, punch holes in the wraps.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/30/2008
Score: 98.0
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
Raw hamburger (45 f) thawing on prep. counter. Meat thawing must be done in cooler, microwave (just prior to cooking), as part of the cooking process, or under running water.
0.5
31.
NOT OBSERVED
0.0
36.
GENERAL COMMENT; REPEAT VIOLATION Worn cutting boards. Replace or refinish worn cutting boards. Walkin racks are rusting. Replace rusty racks or paint on cleanable surface.
0.0
40.
GENERAL COMMENT Clean gaskets on equipment.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Dirty knife, tea & drink nozzles. All food contact surfaces must be washed, rinsed & sanitized after each use or ceasing continous use.
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: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 04/10/2008
Score: 97.5
#
Comments
Points
2.
SANDWICH PREP COOLER IS HOLDING VARIOUS FOODS (HAM, TURKEY, CHEESE, CHICKEN) 48 F - 51 F. ALL FOODS SHOULD BE 45 F OR BELOW WHEN IN COLD STORAGE. UNIT WAS ADJUSTED AND NOW HOLDING 47 F. ALL FOODS WERE REMOVED. UNIT CANNOT BE USED TO STORE ANY POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED AND APPROVED BY THE HEALTH DEPARTMENT.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 04/27/2006
Score: 95.5
#
Comments
Points
16.
CUPS SITTING AT COUNTER SHOULD HAVE PLASTIC SLEEVES PULLED UP TO TOP CUP SO NOT TO TOUCH MOUTHABLE PART OF LOWER CUPS.
1.0
17.
KEEP CONTAINERS HOLDING KNIVES, FORKS AND CONDIMENTS CLEANED OUT ON A REGULAR BASIS.
1.0
3.
RAW CHICKEN BEING STORED ABOVE CHEESE IN PIZZA PREP COOLER AND IN LARGE REACH-IN FREEZER. ALL RAW MEATS SHOULD BE STORED BELOW ANY COOKED FOODS OR READY TO EAT FOODS.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/14/2005
Score: 96.0
#
Comments
Points
13.
CUTTING BOARDS ARE WORN REPLACE OR REPLANE.
1.5
2.
FOOD PREP REFRIGERATOR IS 50 F HAM 50 F. CHEESE 50 F, ROAST BEEF 50 F,THINLY SLICED STEAK 50 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F. MOVE ALL POTENTIALLY HAZARDOUS FOODS INTO ANOTHER REFRIG- ERATION UNIT UNTIL REPAIRED.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/19/2004
Score: 97.5
#
Comments
Points
3.
MAKE SURE TO OBSERVE ALL PROPER THAWING PROCEDURES. WHEN THAWING FROZEN MEATS THAW UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF THE COOKING PROCESS.
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/02/2004
Score: 97.0
#
Comments
Points
10.
FOOD HANDLERS MUST WEAR SOME TYPE OF HAIR RESTAINT.
0.5
3.
STORE RAW MEATS BELOW/SEPARATE FROM ANY READY-TO-EAT ITEMS (I.E. RAW HAMBURGER OVER DRINK BOTTLES); PROPERLY STORE ONION BAG; COVER ALL ITEMS IN COOLER (I.E. CHICKEN); (STORAGE OFF FLOOR IN WALK-IN)
Location: 583-B HWY 301 N FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/21/2003
Score: 97.5
#
Comments
Points
2.
GROUND BEEF 110 F. ALL FOODS MUST MAINTAIN 45 F OR BELOW OR 140 F OR BELOW. AFTER COOKING, IF THE FOOD NEEDS TO BE COOLED, PUT FOOD IN COOLER WITH CORNER OF CONTAINER UN-COVERED ONCE TEMP DROPS BELOW 140 FFOODS NEED TO BE RAPIDLY COOLED.
