Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 07/11/2024
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Not demonstrating the knowledge of food safety with having priority items out and no certified food protection manager on duty. CDI
1.0
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; Chicken salad and ham 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 then should be discarded. CDI PIC labeled.
0.0
24.
3-501.19; Priority Foundation; Breakfast sandwiches on time control but no written documentation. There must be written documentation for time control. CDI PIC adding times.
1.5
35.
3-501.13 ; Priority Foundation; Thawing in sink with no water. When thawing should be under running water at 70F or below. CDI PIC turned on cold water.
0.0
47.
4-205.10; Core; Using domestic crockpots used. Must use commercial grade (NSF/ANSI certified) equipment.
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 03/12/2024
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Not demonstrating the knowledge of food safety with having priority items out and no certified food protection manager on duty. CDI
1.0
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
15.
3-302.11; Priority; Raw pork chops and bacon stored on shelf in reachin cooler above vegetables. All raw meats should be stored below ready to eat foods to prevent contamination. CDI PIC moved to bottom shelf
0.0
21.
3-501.16(A)(1) ; Priority; Different types of sandwiches (egg and redhot, chicken and egg, sausages and egg, etc.) being held in hot hold cabinet for grab n go but were holding at 105F. All potentially hazardous foods being hot held should be at 135F or above. PIC stated discard at 9am anyway. Recommend switching to time control can keep for 4 hours and then discard if not used. Must have documentation for time control. CDI PIC discarding
1.5
23.
3-501.18; Priority; One ziplock of turkey missing date label and one ziplock of red hots with date of 2/23. PIC stated turkey was from yesterday and that was incorrect date on redhots as just cut them this morning. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened and can only be held for 7 days. CDI PIC updated date labels.
0.0
35.
3-501.13 ; Priority Foundation; Thawing hamburger meat in hot water at 99F. When thawing if going to be under water should be under running water at 70F or below. CDI PIC changed to cold water.
0.0
41.
3-304.14; Core; Sanitizer bucket with wiping cloths too strong at over 200ppm. Wiping cloths should be stored in sanitizer at the correct concentration between uses. Sanitizer should be at 50-100ppm. CDI PIC remade to 100ppm.
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 10/04/2023
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.
3-501.17; Priority Foundation; Container of chicken salad that could see were date was but had rubbed off and a container of hamburgers with no dates. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened and can only be held for 7 days. PIC stated chicken salad was made Monday and date was re-added. PIC stated hamburgers were from yesterday and discarded. CDI
0.0
41.
3-304.14; Core; Sanitizer bucket with wiping cloths too strong at over 200ppm. Wiping cloths should be stored in sanitizer at the correct concentration between uses. Sanitizer should be at 50-100ppm. CDI PIC remade to 100ppm.
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 07/13/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Not demonstrating the knowledge of food safety with having priority items out and no certified food protection manager on duty. CDI
1.0
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
15.
3-302.11; Priority; Raw hamburger patties stored on top shelf in reachin cooler above ready to eat foods. All raw meats should be stored below ready to eat foods to prevent contamination. CDI PIC moved to bottom shelf
0.0
16.
4-501.114; Priority; Sanitizer too weak at 0ppm. Sanitizer should be at 50-100ppm for chlorine sanitizer. PIC added more bleach and now at 100ppm. CDI
1.5
16.
4-601.11 (A); Priority Foundation; Ice shield with some black buildup. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize more regularly to prevent buildup. CDI PIC cleaning/sanitizing
0.0
23.
3-501.18; Priority; One open bag of ham missing date label. Container of hotdogs missing date label. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. PIC stated ham date label must have wiped off and knew it was opened the same day as the turkey so date was added back. PIC stated the hotdogs were from yesterday and discarded because said do not reuse hotdogs.
0.0
38.
6-501.111; Core; A few flies seen in the kitchen area. Facility should be free of all pests. Continue to take measures to control pests.
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 04/19/2023
Score: 94.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Not demonstrating the knowledge of food safety with having priority items out and no certified food protection manager on duty. CDI
1.0
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
9.
3-301.11; Priority; Employee seen using bare hands to pick up pizza slices to put in containers. Can not touch ready to eat foods with bare hands. Must use gloves, tongs, deli paper or other way to prevent contamination. CDI education. Employee put on gloves.
2.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding the foods at 46-51F with air temperature at 50F. All potentially hazardous foods should be held at 41F or below. Do not use unit to hold potentially hazardous foods until repaired and holding at 41F or below. PIC moved items in bottom of cooler at 46F to other cooler. Items in top area were just prepped and put in for lunch rush. Items in top of prep cooler were put on time. Items put out at 10:30am and will be discarded if not used at closing at 2pm. Must have written documentation of time control. Can use time control until unit is repaired items can be held for 6 hours at below 70F if pulled from unit at 41F or below. After 6 hours must be discarded.
1.5
28.
7-204.11 ; Priority; Sanitizer buckets too strong with bleaching out the test strips. Chlorine sanitizer should be at 50-100ppm. CDI PIC diluted sanitizer to correct concentration
0.0
47.
4-205.10; Core; Using domestic crockpots to hot hold macncheese and chili. Must use commercial grade (NSF/ANSI certified) equipment.
0.0
55.
6-501.12; Core; Near grill has grease buildup on floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 01/31/2023
Score: 94
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Not demonstrating the knowledge of food safety with having priority items out and no certified food protection manager on duty. CDI
1.0
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
15.
3-302.11; Priority; Raw chicken stored above raw beef in reaching cooler. When storing foods should be with the highest final cook temperature on the bottom. So from top to bottom of the unit would be : ready to eat foods, seafood, whole cuts beef and pork, ground meats, poultry. CDI PIC moved chicken
0.0
16.
4-601.11 (A); Priority Foundation; Soda nozzles with black buildup on them. Ice shield with some black buildup as well. All food contact surfaces and equipment should be clean to the sight and touch. Clean and sanitize more regularly to prevent buildup. CDI PIC cleaning/sanitizing
1.5
22.
3-501.16 (A)(2) and (B); Priority; One bag of boneless chicken bites in pizza prep cooler at 50F. Everything else in the unit was at 41F or below. PIC was unsure why they were higher. CDI PIC discarded.
0.0
23.
3-501.18; Priority; Deli meats and red hots missing date labels in prep cooler. One bag of deli meat with date of 1/12. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. CDI Discarded deli meat and dated ones PIC knew were open yesterday.
1.5
41.
3-304.14; Core; Soiled wiping cloths out on prep area. Wiping cloths should be stored in sanitizer between uses.
0.0
51.
5-205.15; Priority; The can wash in back area is not draining properly. PIC stated waiting for maintenance to come repair. Can wash must be draining properly. None of the other sinks are backing up. If any of the sinks start not draining then need to immediately close.
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 11/08/2022
Score: 97
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Not demonstrating the knowledge of food safety with having priority items out and no certified food protection manager on duty. CDI
1.0
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 zip lock bag of deli meat with only date frozen not date thawed. Make sure to remember to add thaw date for potentially hazardous foods. CDI PIC added date
0.0
28.
7-204.11 ; Priority; Sanitizer in bottle too strong with bleaching out test strips. Sanitizer too weak in bucket at 10ppm. Chlorine sanitizer should be at 50-100ppm. CDI PIC remade sanitizers.
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 96.5
#
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
10.
5-205.11; Priority Foundation; When started inspection hand sink was blocked by hot hold unit and dirty pans stocked on a box. Hand sink should be accessible at all times. CDI PIC moved items.
1.0
16.
4-601.11 (A); Priority Foundation; Soda nozzles had black buildup on them. All food contact surfaces should be clean to the sight and touch. CDI PIC took off and cleaning and sanitizing.
1.5
35.
3-501.13 ; Priority Foundation; Bologna out at air temp. and PIC stated got out to cut but was frozen still so was waiting for it to defrost. When thawing should be under refrigeration, under running cold water, as part of the cooking process, or in microwave for immediate use. CDI PIC put back in cooler
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 04/05/2022
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Not demonstrating the knowledge of food safety with having priority items out. CDI
1.0
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
10.
6-301.12; Priority Foundation; At start of inspection hand sink was out of paper towels. Should have hand drying provisions available at all times to properly wash hands. CDI PIC restocked.
0.0
15.
3-302.11; Priority; Raw bacon stored on top shelf in prep cooler above bologna. Raw meats should be stored below ready to eat foods. CDI bacon moved to bottom shelf
0.0
21.
3-501.16(A)(1) ; Priority; Steam table holding chili and burgers at 128-130F. Fried chicken and pork chops in hot hold cabinet were at 120-128F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating
1.5
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler at 42-43F. Top was open and PIC stated been in and out a lot with the lunch rush. Monitor to make sure does not go higher in temperature and make adjustments so unit will stay at 41F or below even in rush times. CDI education
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 01/10/2022
Score: 97.5
#
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
21.
3-501.16(A)(1) ; Priority; Fried chicken patties at 127F in hot hold. All hot holding of potentially hazardous foods should be at 135F or above. PIC stated they were from breakfast and had passed the normal time she keeps them as it was lunch now. PIC discarded.
0.0
24.
3-501.19; Priority Foundation; Chicken wings missing time label for when put out on time control. When doing time control need to have a written documentation to show when foods started time control so know when to discard after 4 hours. CDI times added
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 10/12/2021
Score: 99
#
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; All facilities are now required to have a WRITTEN plan for clean up of vomiting and diarrheal events. CDI education
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 11/15/2019
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: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 08/15/2019
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: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 05/13/2019
Score: 94.5
#
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: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 03/05/2019
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: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 11/05/2018
Score: 96.5
#
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: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 07/18/2018
Score: 94
#
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! Follow-Up: 07/26/2018
Location: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 04/10/2018
Score: 94.5
#
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: 13718 NC HWY 50 N WILLOW SPRINGS, NC 27592 Facility Type: Restaurant Inspection Date: 03/13/2018
Score: 93.5
#
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!
