Location: 4056 US Hwy 301S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 05/15/2024
Score: 100
#
Comments
Points
35.
3-501.13 ; Priority Foundation; When thawing cooked foods: thaw under cold running water, in refrigeration, in the microwave with cooking immediately afterwards and part of the cooking process. First time seeing this process of thawing, owner moved food to the walk-in cooler.
Location: 4056 US Hwy 301S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 09/12/2023
Score: 98
#
Comments
Points
6.
2-401.11; Core; Multiple employee beverages on food prep tables and storage areas throughout. When consumed in the kitchen, all beverage cups must have a cover and straw. Keep stored in a location that is below and away from all food prep areas and food storage areas.
0.5
15.
3-302.11; Priority; In the tall reach in cooler, raw pork chops and bacon was stored above cooked vegetables. The food prep sink was being used to thaw raw meat and then used at the same time to prep potatoes. In all coolers and prep areas, raw meats must be stored and handled to prevent a cross contamination. Store raw meats below ready to eat foods. If the sink is being used to prepare a raw meat or a raw seafood, it must first be washed and sanitized before being used to prepare anything else. Items were rearranged and potato prep moved to another location.
1.5
25.
3-603.11; Priority Foundation; Shell eggs are cracked and cooked according to the customers order which can be under 145F. The facility must provide a consumer advisory that includes a disclosure and a reminder. Identify the food that is able to be ordered undercooked with a "*" and then place a statement at the bottom of the menu or menu board stating something like "*Consuming raw of undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness". Menu's need to have this added to them, a sign was made during the inspection to CDI.
Location: 4056 US Hwy 301S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 05/09/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler was holding foods above 41*F, all cold hold foods must be held at 41*F or below. Food was thrown away during inspection.
Location: 4056 US Hwy 301S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 03/24/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; cooked hamburgers and hot dogs under the heat lamp were holding at less than 135F. all tcs foods must be hot held at 135F or above. Time control policy was written at inspection and items were labeled with time of expiration not to exceed 4 hours. Time control policy may be utilized as long as written plan is available at all times and items are labeled for disposal. CDI
Location: 4056 US Hwy 301S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 12/28/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority;An employee was washing dishes did not have sanitizer made. When washing dishes must wash with soapy water, rinse in plain water then sanitizer with bleach water or quat. ammonia and water. Can not add bleach to the soapy water.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The top portion of the prep cooler was propped up upon arrival. The temperature of various foods were around 45*F. The food temperature on the bottom were at 41 to 40*F. Try to keep the lid to the prep cooler closed as much as possible or try to turn the thermostat down so it can maintain while lid is open.
Location: 4056 US Hwy 301S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 09/23/2022
Score: 98.5
#
Comments
Points
23.
3-501.17; Priority Foundation; open packages of deli meat must have a date label and held for no more than 7 days from the date the outer packaging is opened. Packages of ham and turkey were opened same day as inspection and must be date labeled if held for more than 24 hours. All other items requiring date labels were labeled. CDI
0.0
35.
3-501.13 ; Priority Foundation; Prime rib thawing at room temp on a shelf. this is not an approved thawing method. Thaw foods properly by placing them under refrigeration to thaw, under running water of no more than 70F, in a microwave, or as part of the cooking process. CDI education.
0.5
39.
3-307.11; Core; A cooler of ice was sitting on the counter open to consumers to scoop out ice. Protect ice at all times from consumer contamination. ice cooler was moved behind the counter.
Location: 4056 US Hwy 301S Four Oaks, NC 27524 Facility Type: Restaurant Inspection Date: 06/22/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; In the reach in cooler, raw eggs and meat was above vegetables. In the walk in cooler, raw meat was above vegetables and butter. In all coolers, store raw meats and raw eggs stored below foods that are ready to eat. Items were rearranged.
1.5
33.
3-501.15; Priority Foundation; Cabbage cooling by sitting on the counter. Use a method to cool foods such as shallow pans in ice baths or ice as an ingredient.
