Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/17/2024
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Front hand sink did not have paper towels at start of inspection. Hand sinks should be stocked with paper towels for proper hand washing. CDI PIC restocked.
1.0
38.
6-501.111; Core; A few flies seen in back area. Facility should be free of all pests. Continue pest control.
0.0
43.
3-304.12; Core; Ice scoop stored with handle in the ice. Keep all handles out of the food/ice to prevent contamination.
0.0
44.
4-901.11; Core; Pans stacked wet. Make sure to air dry before stacking.
0.0
48.
4-501.19; Priority Foundation; Hot water at 3 comp sink would not go over 100F. Hot water at 3 comp sink should be at 110F or above.
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/20/2024
Score: 98
#
Comments
Points
15.
3-302.11; Priority; In walkin cooler raw meats stored on shelf above ready to eat foods. Keep all raw meats stored below ready to eat foods to prevent contamination. CDI PIC moved raw meats to bottom shelf.
0.0
15.
3-302.11; Priority; Thawing raw chicken and beef at the same time in the same prep sink. When thawing or prepping keep different meats separate to prevent cross contamination. CDI PIC moved removed the beef
1.5
23.
3-501.18; Priority; Ham and hotdog were held in bags with date labels from 5/13 which would be passed 7 days. PIC stated wrongs dates that they were opened yesterday. CDI correct dates added
0.0
41.
4-901.12; Core; Wiping cloths stored in bucket showing 0ppm chlorine. Wiping cloths should be stored in sanitizer that is the correct concentration in between uses. CDI PIC added more bleach and now at 100ppm.
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/18/2023
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Walkin cooler at 44-45F. All potentially hazardous foods being cold held should be at 41F or below. CDI education and PIC is turning down unit.
1.5
23.
3-501.18; Priority; Three containers of cooked meats in walkin cooler missing date labels. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days and then should be discarded. CDI PIC added the dates.
0.0
38.
6-501.111; Core; One live roach seen by can wash. Facility should be free of all pests. PIC stated they are aware of the issue and have pest control coming and showed the traps that have been set out. Continue pest control.
0.0
41.
3-304.14; Core; Wiping cloths stored in bucket showing 0ppm chlorine. Wiping cloths should be stored in sanitizer that is the correct concentration in between uses. CDI PIC added more bleach and now at 100ppm.
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/07/2023
Score: 98
#
Comments
Points
10.
6-301.12; Priority Foundation; At start of inspection no paper towels at front hand sink. Hand sinks should be stocked with hand drying provisions for proper hand washing. CDI PIC restocked.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Bottom prep cooler holding at 42-43F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated unit was open a lot to stock this morning. Monitor to make sure goes back down to 41F or below. CDI education
0.0
28.
7-204.11 ; Priority; Sanitizer too strong at over 200ppm. Chlorine sanitizer should be at 50-100ppm. CDI PIC diluted to 100ppm.
1.0
35.
3-501.13 ; Priority Foundation; Thawing pot of meat out at room temperature. When thawing should be at under running cold water, under refrigeration, in the microwave for immediate use or as part of the cooking process. CDI PIC moving to under running cold water.
0.5
55.
6-101.11; Core; A few missing/broken floor tile near can wash. Make sure no standing water in until repaired.
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/05/2023
Score: 97.5
#
Comments
Points
23.
3-501.18; Priority; Open bags of ham and hotdogs missing date label in prep cooler. One pot of cooked meat missing date label in walk-in cooler. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded.
1.5
41.
3-304.14; Core; Wiping cloths stored in bucket showing 0ppm chlorine. Wiping cloths should be stored in sanitizer that is the correct concentration in between uses. CDI PIC added more bleach and now at 100ppm.
0.5
48.
4-302.14; Priority Foundation; No test strips available during inspection. PIC stated unsure where they went. Must have test strips to check sanitizer concentration.
0.0
50.
5-103.11; Priority Foundation; Hot water at 3 comp sink was only at 94-98F with temping at different time throughout inspection to see if it would get hotter. Hot water at 3 comp sink should be at 110F or above. Make adjustments so that hot water at 3 comp sink is at 110F or above.
0.5
55.
6-101.11; Core; A few missing/broken floor tile near can wash. No standing water or debris in them during inspection. Make sure no standing water in until repaired
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/17/2023
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food protection manager on duty with priority items out. CDI education
1.0
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation.
1.0
9.
3-301.11; Priority; Employee cutting tomatoes with bare hands. Can not touch ready to eat foods with bare hands. CDI education and employee washed hands and put on gloves.
0.0
15.
3-302.11; Priority; Thawing raw beef and in same sink washing cilantro. Can not mix raw foods with ready to eat foods. Should be prepped at different times or in different areas to prevent cross contamination. CDI
1.5
23.
3-501.18; Priority; ; Bags of cooked meat taken out of freezer to thaw in walkin cooler and are not adding thaw date. When foods are taken out of the freezer to thaw add thaw date so can accurately keep track of the days. When the food is cooked and then frozen that is day 1 and the date the food is taken out of the freezer to thaw started day 2. Can hold for 7 days then should be discarded. CDI PIC added dates thawed.
1.5
23.
3-501.18; Priority; One container of cooked chicken in walk-in cooler missing date label. All potentially hazardous foods should be date labeled once they have been prepped, cooked or the package is opened. CDI PIC added label was made yesterday.
0.0
35.
3-501.13 ; Priority Foundation; Thawing meat in sitting water. When thawing in water should be under running cold water. CDI PIC turned on faucet.
0.0
48.
4-302.14; Priority Foundation; No test strips available during inspection. PIC stated they have ordered some and are waiting for them to arrive.
0.0
55.
6-101.11; Core; A few missing/broken floor tile near can wash. No standing water or debris in them during inspection. Make sure no standing water in until repaired
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/21/2022
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; One ziplock package of hotdogs with date that has passed its 7 days. Two containers of cooled meats in walkin cooler missing date labels. CDI PIC stated meats in walkin cooler from yesterday and dates added. Hotdogs discarded. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded.
1.5
23.
3-501.18; Priority; Bags of cooked meat taken out of freezer to thaw in walkin cooler and are not adding thaw date. When foods are taken out of the freezer to thaw add thaw date so can accurately keep track of the days. When the food is cooked and then frozen that is day 1 and the date the food is taken out of the freezer to thaw started day 2. Can hold for 7 days then should be discarded. CDI PIC added dates thawed.
0.0
38.
6-501.111; Core; A few flies seen throughout facility. Facility should be free of all pests. Continue to take measures to control pests.
0.0
55.
6-101.11; Core; A few missing/broken floor tile near can wash. No standing water or debris in them during inspection. Make sure no standing water in until repaired
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/15/2022
Score: 97
#
Comments
Points
15.
3-302.11; Priority; One container of raw beef stored on shelf above vegetables in walk-in cooler. Keep all raw meats below ready to eat foods when storing to prevent contamination. CDI PIC moved meat
0.0
16.
4-501.114; Priority; One bucket of sanitizer too weak at 10ppm. The other bucket was at correct concentration at 50ppm. Change out sanitizer as often as needed to keep at 50-100ppm for chlorine.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The salsa bar was holding the foods at 55-58F. PIC stated had a person come look at unit and he thought it had been repaired since last time. All cold hold of potentially hazardous foods should be at 41F or below. PIC has had issued with unit in past and after discussing his options decided to switch to time control. Went over policy with PIC. Is going to be using small white board to keep track of times for the 3 different salsas, pico, and fried jalapenos. Items are being taken out of walkin cooler which normally holds at 41F or below and being held at below 70F and so items can be held for 6 hours and then need to be discarded if not used. Every time items restocked rewrite time on white board. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Walkin cooler holding at 44F. PIC stated had a delivery before inspection and so unit was kept open during it which caused the rise in temperature. Monitor to make sure goes back down to 41F or below. Keep unit closed as much as possible to keep at correct temperature.
0.0
23.
3-501.18; Priority; Items in walkin cooler either missing date labels or had old date labels. All potentally hazardous food should be date labeled once they have been prepped, cooked, or the package is opened and can be held for 7 days then should be discarded. CDI PIC discarded items unsure when was made and put correct dates on other items. Noticed that clean containers still had tape with dates on them on the shelf. Make sure to take off old date labels when washing.
1.5
48.
4-302.14; Priority Foundation; Have test strips but have been dropped into water and now all already a purple/brown color and so can not be used. Get new test stirps so can accurately test sanitizer.
0.0
55.
6-101.11; Core; A few missing/broken floor tile near can wash. No standing water or debris in them during inspection. Make sure no standing water in until repaired
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/21/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The salsa bar was holding the foods at 55-57F. All cold hold of potetally hazardous foods should be at 41F or below. PIC has had issued with unit in past and after discussing his options decided to switch to time control. Went over policy with PIC. Is going to be using small white board to keep track of times for the 3 different salsas, pico, and fried jalapenos. Items are being taken out of walkin cooler which hold at 41F or below and being held at below 70F and so items can be held for 6 hours and then need to be discarded if not used. Every time items restocked rewrite time on white board. CDI
1.5
23.
3-501.18; Priority; Steak cooked yesterday had date label for 6/13. Make sure to have correct date labels on products so that can accurately keep track of the dates and when need to be discarded. CDI PIC updated date label
0.0
33.
3-501.15; Core; Cooling steak in bottom of prep cooler with top on it. When cooling keep items uncovered to allow for cold air to get in. CDI PIC put lid so some air could get in.
0.5
55.
6-201.11; Core; A few missing/broken floor tile near can wash. No standing water or debris in them during inspection. Make sure no standing water in until repaired.
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/28/2022
Score: 95
#
Comments
Points
9.
3-301.11; Priority; Employee using bare hands to touch cooked tortillas and when cutting lettuce. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing equipment. CDI education
2.0
15.
3-302.11; Priority; Raw chicken in prep sink and employee cutting lettuce right beside prep sink and then using sink to put water into lettuce container. When prepping foods should be done at different times. Do not prep lettuce at same station when chicken or any other meat is being prepped/thawed. CDI
1.5
16.
4-501.114; Priority; Sanitizer bottle and sink was at correct concentration. Sanitizer bucket too weak showing 0ppm. Chlorine sanitizer should be at 50-100ppm. CDI
0.0
21.
3-501.16(A)(1) ; Priority; Cooked meats setting beside grill at 89-100F. All potentially hazardous foods being hot held should be at 135F or above or can be held for cold hold at 41F or below can not be just left out of temperature control. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pot of raw meat out in back area at 59F. PIC stated is about to be cleaned and then will be cooked. Do not leave potentially hazardous foods out at room temperature. Keep In cooler until ready to be used. CDI
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/09/2021
Score: 95.5
#
Comments
Points
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" reportable illnesses. Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the clean up of vomiting and diarrheal events. CDI education
0.0
10.
6-301.12; Priority Foundation; Back hand washing sink missing paper towels at start of inspection. CDI pic refilled paper towels.
0.0
16.
4-501.114; Priority; Sanitizer to weak at 10ppm. Should be at 50-100ppm for chlorine. CDI PIC remade to 100ppm.
1.5
21.
3-501.16(A)(1) ; Priority; Tamales on prep table at 113F. PIC stated just made and were going to put onto the steam table to keep them hot but got busy. If hot holding should be at 135F or above. CDI reheating and then putting into steam table.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Pot of raw meat out in back area at 49F. PIC stated was going to cook and then got busy. Do not leave potentially hazardous foods out at room temperature. Keep In cooler until ready to be used. CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Container of steak out on prep area at 58-60F. PIC stated take out of cooler to make orders. Make sure to put steak and other items back into cooler between orders. Can not keep them out at room temperature. They should be held at 41F or below. CDI
1.5
23.
3-501.18; Priority; Multiple items in walkin cooler missing date labels or had date labels that had passed 7 days. All potentially hazardous food should be date labeled and discarded as needed after 7 day hold time. CDI items labeled and discarded if passed 7 days.
1.5
23.
3-501.18; Priority; Ham and hotdog were held in bags with date labels from October and November. PIC stated wrongs dates that they were opened yesterday. CDI correct dates added
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/09/2020
Score: 94
#
Comments
Points
General Comments
Verification of the time control for the salsa buffet will be checked on March 19th, and the prep cooler being turned down will be checked on March 19th. Follow-Up: 03/19/2020
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/09/2019
Score: 93.5
#
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: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 09/19/2019
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: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/15/2019
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! Follow-Up: 05/25/2019
Location: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/28/2019
Score: 96.5
#
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: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/21/2018
Score: 96
#
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: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/20/2018
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: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/01/2018
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: 12101 NC 210 Suite C BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/20/2018
Score: 91
#
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!
