Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/13/2024
Score: 98.5
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Thawing chicken in prep sink sitting in water. When thawing if using water then should be under running cold water. CDI PIC moved to Walkin cooler
0.0
41.
3-304.14; Core; Wiping cloths stored in sanitizer that was too weak. Wiping cloths should be stored in sanitizer at correct concentration. CDI PIC remade buckets
0.5
47.
4-501.11; Core; Walk-in freezer is dripping ice. Employees are using empty cardboard boxes to catch the ice from falling on the food. The freezer unit should be repaired so that ice doesn't drip
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/22/2024
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
23.
3-501.18; Priority; One container of salami that said 2/8 as the date. All potentially hazardous foods can only be held for 7 days and then should be discarded. PIC was not sure if was correct date and PIC discarded.
0.0
47.
4-501.11; Core; Walk-in freezer is dripping ice. Employees are using empty cardboard boxes to catch the ice from falling on the food. The freezer unit should be repaired so that ice doesn't drip
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/31/2023
Score: 99.5
#
Comments
Points
39.
3-307.11; Core; Container of turkey in walk-in cooler not labeled. PIC stated was unusable pieces that are giving to a customer for her dog. Make sure to keep on bottom shelf away from food for facility. Recommend labeling so no one gets confused on what it is for.
0.0
47.
4-502.11(A) and (C); Core; Walk-in freezer is dripping ice. Employees are using empty cardboard boxes to catch the ice from falling on the food. The freezer unit should be repaired so that ice doesn't drip
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/20/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manager on duty during all hours of operation.
1.0
5.
2-501.11; Priority Foundation; No written plan for the clean up of vomiting and diarrheal events. Must have a written plan available.
0.5
47.
4-501.11; Core; Walk-in freezer is dripping ice. Employees are using empty cardboard boxes to catch the ice from falling on the food. The freezer unit must be repaired so that ice doesnt drip
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/31/2022
Score: 99
#
Comments
Points
5.
2-501.11; Priority Foundation; A written plan on how to clean vomit and diarrhea must be available during inspection. Go to www.johnstonnc.com/envhealth to download 4 page clean up plan. Education during inspection. CDI
0.0
47.
4-501.11; Core; Walk-in freezer is dripping ice. Employees are using empty cardboard boxes to catch the ice from falling on the food. The freezer unit must be repaired so that ice does drip.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/24/2022
Score: 99
#
Comments
Points
4.
2-201.12; Priority; On October 1, 2021, a new reportable illness was added to the list. Print out a new employee health form for each employee and have them sign their own employee health forms. Must be available during inspection.
0.0
5.
2-501.11; Priority Foundation; A written plan on how to clean vomit and diarrhea must be available during inspection.
0.0
47.
4-502.11(A) and (C); Core; Walk-in freezer is dripping ice. Employees are using empty cardboard boxes to catch the ice from falling on the food. The freezer unit must be repaired so that ice does drip.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 10/14/2021
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Chicken with sliced cheese were stacked above the cooler's vat, these items were not being held at 41*F. All cold hold foods must be held at 41*F or below. Manager moved the items that were stacked higher into the walk-in cooler.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/03/2019
Score: 95.5
#
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: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/22/2019
Score: 88.5
#
Comments
Points
General Comments
The steak that is heated in the mornings should be placed in the walk in to cool before placing in the prep line unit.
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! Follow-Up: 09/02/2019
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/05/2019
Score: 95
#
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: 5960 HWY 301 S 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: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/29/2012
Score: 98
#
Comments
Points
17.
Some chicken trays at the prep unit were stacked too high and were out of temp as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Make sure food is not stacked too high, so that all food holds proper temperature.
2.0
49.
No documentation of approved training - no credit awarded.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/10/2012
Score: 90
#
Comments
Points
3.
Employees were not going to the only working hand wash station in the back after touching money and then making sandwhiches. All employees must wash their hand after handling money, when coming back from dining area, after bathroom breaks, taking out tash and etc.
2.0
10.
A box of tomatoes are being stored on the floor at the prep table in the rear, the tomatoes need to sit on a shelf, not on the floor.
0.0
16.
Meat balls in the steam unit were at 122*F, all hot hold foods must be held at 135*F or higher. Food was thrown away when asked.
2.0
17.
All the deli meats, cubed chicken, deli cheeses, sliced tomatoes were all being held above 50*F, all cold hold foods must be held at 45*F or below. Food was thrown away when asked.
4.0
43.
Soap, paper towel dispensor behind the prep line does not work. A food pan was sitting in the hand sink in the back upon arrival. Can not block handsinks, and all sinks must have working soap and paper towels. The only working restroom was stopped up and not working. At least one working restroom is required.
2.0
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Follow-Up: 02/20/2012 The prep line cooler has been placed on an ice bath till this afternoon. Call Dana at 919-796-7149 before 4:00pm to approve prep line cooler for use.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/21/2011
Score: 96
#
Comments
Points
17.
Chicken/steak trays were 55 degrees F. Deli meats and cheese were 48 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temps. Do not stack food products too high in pans at prep unit so they hold proper temperature.
2.0
28.
A few flies were noted inside the facility today; take measures to control and eliminate all flies.
0.0
34.
Air dry all food pans after washing them. Do not stack pans together WET. Cross-stack or single stack pans to allow drying.
1.0
43.
Handsink in the rear must stay accessible for use. It had food pans stored in it, blocking its usage.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/01/2011
Score: 94
#
Comments
Points
2.
Employee beverage on the food prep table in back. Keep all beverages stored in a location that will not cause a cross contamination risk for foods. Keep away or below all food preparation, food storage and clean utensils/equipment.
1.5
3.
Employees not consistent on washing hands after handling money and before placing on gloves to handle foods. Gloves are not a replacement to handwashing, if dirty hands are used to put on gloves with then the gloves are dirty too. Wash hands between every glove change, after handling money and before handling foods.
2.0
10.
Water from the ventilation unit in the walkin freezer is dripping onto a flat cardboard box below, box not large enough and water is also dripping directly onto other boxes/bags of foods. Repair the drip from the ventilaiton unit, do not store foods below problem area until repaired. Flat cardboard box is not effecient to prevent a possible food contamination.
1.5
11.
A few soda nozzles have a build up between the 2 removable parts. Remove and clean both parts often to prevent.
0.0
26.
Once opened, store the dry foods in a covered container. Plastic container with a lid or a zip top closure bag.
0.0
30.
Keep employee coats, purses and hats away from the food storage rack.
0.0
34.
Clean pans and containers stored in the handsink by the 3-compartment sink. Food containers found stacked wet. Allow all items to air dry before stacking, don`t stack wet. Do not sit food contact items/pans/utensils in the handsink.
0.5
40.
Clean the cabinet under the front prep station where bread trays are placed (much food/bread debris build up).
0.5
49.
No documentation of approved training - no credit awarded.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/30/2010
Score: 93
#
Comments
Points
2.
All employee beverages in the kitchen must have a lid and straw (cover), keep stored away of below the food prep, food storage and clean utensil areas.
0.0
3.
Employees not washing hands before food handling. Employees handling money, sweeping floors with broom, exiting and entering facility, cleaning prep areas, all before food handling and no handwashing. Hands must be washed after doing any of the above mentioned activities and always before handling foods. Gloves are not a replacement to handwashing, if dirty hands are used to put on gloves with then the gloves are dirty.
2.0
11.
A mullti purpose surface and glass cleaner is being used as a sanitizer for food contact areas/prep tables. Facility must provide and use a properly mixed sanitizer that is approved for commercial food service facilities. The Quat Ammonia sanitizer system at the 3-compartment sink can be used in a bucket or a spray bottle if mixed at a minimum of 200ppm. Slicer for vegetables stored dirty, visibly clean and sanitize before storing.
1.5
17.
All deli meats and sliced cheese triangles in the sandwich prep unit were 50F-58F. Sliced tomatoes were 46-54. Air Temp below pans was 46F. This cold hold unit must be able to hold all potentially hazardous foods 45F or below. All meats,cheese and sliced tomatoes were disposed of. Thermostat was adjusted and ice was placed in the unit to hold pans of foods in until unit can be repaired.
2.0
19.
Spray bottle of bleach bathroom cleaner hanging on and above dry food storage (sauces,seasonings), multi surface cleaner in spray bottles hanging above food prep table. Bottles labeled for one chemical are being used to store vinegar or other contents. Keep all cleaners and chemicals stored away from food prep, food storage and clean utensil areas. Each chemical bottle has a label stating contents, only place in that bottle what label states.
1.5
30.
Soiled dirty linen bag hanging on the food storage rack. Move this bag to a location where it will not pose a risk for the contamination of foods or clean utensils.
0.0
36.
Walkin freezer is dripping water from the ventilaiton onto a flat piece of cardboard that is collecting it. Ventilation should not be dripping water, continue containing drip and have repaired.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/08/2010
Score: 96
#
Comments
Points
17.
One chicken tray was reading 49 degrees F. All cold potentially hazardous foods must hold at 45 degrees F or below. All other trays were below 45 degrees.
0.0
19.
Do not store bathroom cleaner above food prep tables. This could potentially contaminate food. Store all heavy cleaners and toxic chemicals in a separate approved location away from food or utensil areas.
1.5
21.
Hot water was 120-121 degrees F at the tap. Must maintain a min of 130 degrees F at the tap.
1.5
34.
Do not store food baskets or utensils of any kind to the right of the front handwash sink. No splash guard is in place.
0.0
43.
Make sure all handwash sinks are properly stocked with soap and towels.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/30/2009
Score: 97
#
Comments
Points
10.
Walk-in cooler has a water drip that was dripping on food packages. This could potentially contaminate the food. All food must be stored in a protected location. Have cooler fixed so that it does not drip water. Food was moved down the rack so water was not dripping on food packages. Do not place any dry food boxes directly on the floor. Keep all food on approved storage off the floor.
1.5
11.
No sanitizer available at the time of inspection. Quat sanitizer must be available for use at all times of operation. Need sanitizer bottles with correct labling. Quat sanitizer should be 200-300 ppm in strength, use on all food contact surfaces and equipment.
1.5
49.
No documentation of approved training - no credit awarded. No employee at this time is certified. Call Debbie Stroud at the Johnston County Agricultural Extension to sign up for the next class.
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/27/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Some deli meats were stacked too high and were 55 f. Do not stack meats too high in the pans so they hold temp. All cold potentially hazardous foods must hold at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
2.
CORRECTED DURING INSPECTION Employee drinks sitting on the prep table. All employee drinks must be stored in approved loations away from food prep areas.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 5960 HWY 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/03/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
17.
CORRECTED DURING INSPECTION Steak in prep cooler was sitting on top of other meat and steak temp was 60 f. All cold hold foods must be held at 45 f or below. Place all foods in wells not on top of other containers out of cooler.
2.0
31.
NOT OBSERVED
0.0
3.
REPEAT VIOLATION An employee did not wash hands after washing dishes. The employee just changed gloves there was no hand washing. Hand washing should be performed after washing dishes, touching dirty dishes, coming from bathroom, handling mail or personal item such as phones.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION A dish was dipped into sanitizer twice shook off and was going to be used again. When washing dishes must wash, rinse and sanitize for two minutes then let air-dry.
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
