Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/23/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Reachin cooler upfront holding at 49-50F. All potentially hazardous foods being cold held should be at 41F or below. CDI PIC discarded potentially hazardous foods being held in there and moved items just moved to unit and non potentially hazardous items back to walkin cooler. Do not use unit to hold potentially hazardous foods (meats, cheese, cut tomato, cut lettuce, etc.) until it is holding at 41F or below.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/22/2019
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: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/09/2019
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: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/07/2018
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: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/09/2012
Score: 98.5
#
Comments
Points
11.
Clean/sanitize interior of ice-machine of all mold/mildew. Lable all sanitizer bottles. Use sanitizer on all food contact surfaces, equipment, or utensils.
1.5
17.
Cheese was borderline at 47 degrees F. All cold hold potentially hazardous foods should hold at 45 degrees F or below. Do not stack foods too high above load line at prep unit.
0.0
34.
Air dry all food pans before stacking. Do not stack pans WET.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/05/2011
Score: 98.5
#
Comments
Points
11.
No sanitizer bottle made up at the time of inspection. Keep sanitizer bottle made up at all times at 200-300 ppm quat. Use test kits to check strength.
1.5
33.
Store ice scoop handle up to prevent hand or figernail contact with ice.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/18/2011
Score: 98.5
#
Comments
Points
2.
An opened employee drink was sitting on top shelf in the walk in cooler. Once drinks have been open must be stored below food and food prep areas. It is recommeneded to use a cup with a lid and a straw instead of a twist lid bottle. Hands must be washed after touching bottle.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/03/2010
Score: 98.5
#
Comments
Points
11.
Dining area drink nozzles had a slime build-up. Owner had employees clean during inspection. Clean nozzles on a regular basis, if being cleaned weekly start every other day.
1.5
43.
Upon arrival paper towels were out at back hand sink.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/12/2010
Score: 98
#
Comments
Points
10.
Do not store water (intended for spraying bread) in chemical spray bottles. Obtain new, clean spray bottles that have never had chemicals or has a chemical label.
0.0
11.
Dirty knives on magnet. Dried food on green bread knife. Properly clean utensils to prevent cross-contamination of food. Bottles of sanitizer were less than 200 ppm quat ammonia. Sanitizer shall be 200 ppm or higher. Also, do not store sanitizer in "degreaser" bottles. Obtain new, clean spray bottles that have never had chemicals or has a chemical label for use as a sanitizer bottles.
1.5
40.
Clean knife magnet to prevent contamination.
0.5
43.
Soap dipenser was empty at back handsink. Handsinks shall be supplied at all times during establishment operation.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/17/2008
Score: 95.0
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION various steak chicken items stacked too high in pans. holding at 49-50 f. do not stack too high so they hold at proper temp. all ildia
2.0
18.
NOT APPLICABLE
0.0
43.
GENERAL COMMENT make sure all lavatories have soap.
0.0
2.
CORRECTED DURING INSPECTION employee drink stored on the food prep table. Store all employee drinks in approved locations.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION clean and sanitize drink nozzles (moldy); make sure sanitizing quat system dilutes sanitizer properly to 200-300 ppm.
1.5
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/11/2008
Score: 97.5
#
Comments
Points
2.
CHICKEN AND STEAK STRIPS THAT WERE COOLING AFTER PREP READ 53-55 F. CONTAINERS WERE STACKED TOO HIGH TO ALLOW PROPER COOLING TO 45 F OR BELOW PRODUCT WAS MOVED AND STACKED SHALLOW INTO THE WALK-IN COOLER.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/10/2006
Score: 95.0
#
Comments
Points
9.
REPEAT!! SEVERAL EMPLOYEE DRINKS WERE ON FOOD PREPARATION STATIONS ANDON COUNTERS ABOVE UTENSIL/FOOD STORAGE AREAS. AN EMPLOYEE SALAD THAT WAS EATEN OUT OF WAS ON THE BACK PREP TABLE ALSO. NO EATING IN THE KITCHEN. DO NOT PLACE/STORE ANY BEVERAGES ON ANY FOOD PREP STATION OR ANY STORAGE AREA.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/11/2006
Score: 94.5
#
Comments
Points
11.
SANITIZER STRENGTH WEAK OR VACANT IN SPRAY BOTTLE. KEEP 200 PPM - 300 PPM WHEN USING QUAT AMMONIA.
2.5
34.
SEVERAL COATS, PURSES AND APRONS WERE HANGING ON STORAGE RACK. KEEP EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD & UTENSIL STORAGE AREAS.
0.5
9.
SEVERAL EMPLOYEE DRINKS WERE ON PREP TABLES ABOVE FOOD/UTENSIL STORAGEALL EMPLOYEE DRINKS MUST HAVE A LID & STRAW. ALL MUST BE KEPT AWAY OR BELOW FOOD/UTENSIL STORAGE & PREP AREAS.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/21/2005
Score: 94.5
#
Comments
Points
11.
ICE MACHINE HAS MOLD/MILDEW BUILD UP ON SEVERAL INTERNAL PARTS, DRINK NOZZLES HAD NOT BEEN CLEANED AND TEA NOZZLE THAT ALL NEEDS GENERAL CLEANING. (ICE MACHINE IS A REPEAT). SANITIZER THAT WAS AVAILABLE WAS NOT STRONG ENOUGH. AMMONIA QUAT NEEDS TO BE BETWEEN 200-300 PPM. (NOT AVAILABLE IN SINK OR BOTTLE).
5.0
34.
UPON ARRIVAL, A PACK OF CIGERETTES WERE PLACED ON TOP OF BREAD WARMER,COATS WERE BEING STORED AROUND DRY FOOD STORAGE AREA. STORE ALL PERSONAL BELONGINGS AWAY FROM ALL FOODS.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/13/2005
Score: 97.5
#
Comments
Points
11.
SANITIZER WEAK OR VACANT IN SPRAY BOTTLES. KEEP 200 PPM - 300 PPM WHENUSING QUAT SANITIZER. USE SOLUTION TO CLEAN WORK SURFACES NOT JUST A WET CLOTH. CLEAN SODA NOZZLES TO REMOVE MOLD. USE TEST STRIPS TO TEST SANITIZER STRENGTH.
Location: 701 E CHURCH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/10/2005
Score: 95.5
#
Comments
Points
16.
STORE ALL SINGLE SERVICE ITEMS ABOVE THE FLOOR AND AWAY OR ABOVE CHEMICALS.
1.0
3.
USE A SCOOP WITH A HANDLE IN ICE. DO NOT USE A CUP OR ANYTHING ELSE THAT ALLOWS HANDS TO COME IN CONTACT WITH ICE. STIR HOT FOODS ONCE HEATED TO INCORPORATE HEAT.
2.5
7.
ONCE OPENED, STORE ALL DRY FOODS IN A COVERED CONTAINER.
