Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/09/2024
Score: 96.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken was stored on top of box of hot dogs. Store all meat species separate or store according to final cook temp with highest final cook temp meats stored on the bottom to minimize cross contamination risk. Manager education on proper food storage. CDI
1.5
47.
4-501.11; Core; Replace any torn or damaged cooler door gaskets on coolers.
0.0
49.
4-602.13; Core; Clean tops, sides, and lower portions or equipment including cooler interiors. Clean all grease or food buildup from equipment.
0.5
54.
5-501.115; Core; Grease buckets are being stored outside and allowed to overflow in the parking lot. Empty all grease buckets, and clean up all grease from the parking lot. Do not store grease outside. Empty buckets in the proper receptacle.
0.5
55.
6-201.11; Core; Replace all worn, missing or water damaged ceiling tiles. Some cleaning to walls and floors or general cleaning.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/18/2024
Score: 96
#
Comments
Points
35.
3-501.13 ; Priority Foundation; Some philly steak was sitting out in pans at room temperature thawing. Must thaw: in refrigeration, under cold running water, part of the cooking process or in the microwave with cooking immediately after.
1.0
39.
3-305.14; Core; While thawing meat on the prep table, eggs were cooling on the drain board of the dish sink, with dirty and clean dishes. Can not use the dish sink for preparing food if there are any dishes in the dish sink.
2.0
42.
3-302.15; Core; Dish sink is being used as a prep sink when needed. Can not use the dish sink as a prep sink IF: dirty or clean dishes are in the or on the dish sink vat and drain boards.
0.0
47.
4-502.11(A) and (C); Core; The large prep cooler has water standing inside. Should not have any water standing in any refrigeration.
0.0
55.
6-201.16; Core; Replace all worn, stained ceiling tiles.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/05/2023
Score: 94.5
#
Comments
Points
6.
2-401.11; Core; Employee were preparing their breakfast and leaving the plates of food sitting in nonapproved areas. Employees can not eat in the back of the kitchen, so their food needs to placed in an areas where food is not prepared.
0.0
8.
2-301.14; Priority; Some employee were just changing gloves without washing their hands. Hands must be washed after sweeping floors, handling raw meats or touching their hair, or face or hats.
2.0
15.
3-302.11; Eggs being used for breakfast was placed above ready to eat foods. All employees must be knowledgable about where to store foods. Raw eggs did not need to placed above the ready to eats foods with room in raw meat section.
0.0
19.
3-403.11; Core; Chili and cheese were taken out of refrigeration and placed into the steam warmer. Food must be heated or reheated on the grill before placing into the warmer. The warmer is designed to hold hot foods hot not go from cold to hot.
1.5
35.
3-501.13 ; Priority Foundation; Hamburger was thawing out at room temperature, while there was chicken thawing in the dish sink with cold running water. Can not leave any meats out thawing at room temperature. Can thaw under cold running water, in the refrigerator or part of the cooking process.
0.5
39.
3-307.11; Core; An employee placed their had on two different prep tables. Personal items can not be placed on any food prep tables.
1.0
49.
4-602.13; Core; General cleaning is need on the outside of the ice machine.
0.5
54.
5-501.15; Core; Keep dumpster doors and lids closed.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/21/2023
Score: 97
#
Comments
Points
23.
3-501.17; Priority Foundation; Dates were not written with the ranch dressing, slaw, tomatoes, boiled eggs. Dates are required on foods that are cooked and cooled, sliced tomatoes, cut leafy greens, and homemade dressings.
1.5
47.
4-501.12; Core; Cutting board on main prep cooler needs to be resurfaced or replaced. The cutting board is not required it is to keep the knives to last longer.
0.5
49.
4-602.13; Core; Cleaning is better, still need to clean side of the flat top and fryers.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/02/2023
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; An employee was seen rinsing a pitcher out at a hand sink. Can not use the hand sink for rinsing any utensils.
1.0
15.
3-302.11; Priority Foundation; Bacon was being store above a box of lettuce, when told of the problem manager moved the bacon. All raw meats must be store below all ready to eat foods.
1.5
49.
4-602.13; Core; General cleaning is needed on the sides of equipment through out the facility.
1.0
55.
6-201.11; Core; Grease is accumulating between the flat top of fryer. Let the grill cool off at night and clean between all equipment.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/01/2023
Score: 93.5
#
Comments
Points
8.
2-301.12; Priority; An employee went to the hand sink with gloves on to wash their hands. Gloves must be removed to wash hands, even if the gloves are in shortage at the store. Gloves must be removed, wash hands, dry hands then place on new gloves, do not reuse any gloves.
2.0
15.
3-302.11; Priority Foundation; Raw hamburger is dripping blood to the bottom of the reach-in cooler. Lemons & oranges are sitting in the blood. Must move the oranges & lemons out of the blood. Remove all food from sitting in the blood.
1.5
39.
3-307.11; Core; Dripping blood from the hamburgers are contaminating oranges, lemons and other food items. Clean the bottom of the reach-in cooler and lift all items off the bottom of the reach-in cooler.
1.0
49.
4-602.13; Core; General cleaning on all shelving: Shelving above prep coolers, in the reach-in and sides of the quipment.
1.0
55.
6-201.11; Core; General cleaning is needed in the corners through out the facility.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/07/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with food safety certification must be present during the hours of operation.
0.0
6.
2-401.11; Core; Several personal drinks were stored on prep areas beside food when inspection began. All personal drinks must be stored below food and food prep areas. This includes in refrigeration also.
0.5
21.
Gravy in the steam unit was holding at 125*F, all hot hold foods must be held at 135*F or higher. Gravy was removed from the steam unit and reheated on the grill top.
0.0
22.
3-501.16 (A)(2) and (B); Priority; All prep cooler small ones and the large one was holding all potentially hazardous foods at 44*F. Get all prep coolers repaired or turn the thermostat down.
1.5
35.
3-501.13 ; Priority Foundation; Chicken and shrimp both were thawing in standing water in buckets on top of the prep table. When thawing meat must thaw under cold running water, part of the cooking process or in the microwave then to cooking. Because there is only the 3 compartment dish sink, can only thaw in the middle compartment one meat at a time. Can not thaw 2 or 3 meats in each vat when you only have one faucet.
1.0
39.
3-305.11; Core; Trays of bread are stored directly on the floor, place an empty bread tray on the floor so there is 6 inches off floor. This is when mopping the water does not get to the bread on the floor.
0.0
48.
4-302.14; Priority Foundation; Test strips for the sanitizer could not be found. Must have test strips available to verify sanitizer is at proper strength.
0.5
49.
4-602.13; Core; General cleaning is needed on the bottom all prep sinks, the reach-in cooler, in the gaskets of the coolers, and the handles. General cleaning of the shelves in the cooler and racks in the back.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/22/2022
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
0.0
16.
4-601.11 (A); Priority Foundation; Ice machine had milkdew buil-up, owner cleaning during inspection. General cleaning is needed on a more frequent basis.
1.5
39.
3-307.11; Core; meat was thawing in dish sink with dirty dishes in the vat besides the meat. Do not have dirty dishes in the dish sink vat while using the dish sink as a prep sink.
1.0
49.
4-602.13; Core; General cleaning in the bottoms of prep coolers and racks.
0.0
55.
6-201.11; Core; General cleaning behind the grill floor / wall is needed.
Location: 5805 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 06/17/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food safety manager on duty at this location. Need certified person from an accredited program at all times of operation. Facility has 180 days from permit date to obtain this certification.
0.0
47.
4-501.11; Core; Complete any equipment repair issue listed on the transitional permit list before expiration.
0.0
49.
4-602.13; Core; Clean all food debris from cooler interiors. Clean bottoms of coolers. General equipment cleaning.
0.5
55.
6-201.11; Core; Complete any floor, wall, or ceiling repair and paint as stated on transitional permit list before expiration.
0.0
56.
6-303.11; Core; Use brighter bulbs under hood to improve lighting. Replace missing light shield in prep area.
