Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 08/20/2024
Score: 93.5
#
Comments
Points
16.
4-501.114; Priority; No approved sanitizer made up at the time of inspection. Solution in bucket was very weak or vacant of chlorine residual. Sanitizer must be available at all times of operation for use on food contact surfaces, equipment, or utensils. Need 100 ppm chlorine solution. Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Sanitizer re-made during inspection and then tested good.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken at the outdoor walk-in cooler was holding at 45F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must hold proper food temps at all times. Staff should monitor food temps frequently to ensure compliance. Have qualified technician check cooler for proper operation and repair any water or ice leaks. Use other working coolers until repaired. Manager education. CDI
1.5
23.
3-501.17; Priority Foundation; Ham, sausage dogs, hot dogs in front reach-in cooler were missing date marks as required. Make sure all required foods have a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp. Manager education. CDI
1.5
39.
3-305.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination. Cooler door was not locked and was open during the inspection. Reach-in freezer in the back cook room was dripping water/ice on food boxes. Outside walk-in cooler was dripping water on raw chicken boxes. Food in contact with water or ice is a potential source for contamination of food. Repair all water or ice drip issues inside coolers and restore them to normal operation.
2.0
55.
6-201.11; Core; Areas with chipping or peeling paint need to be repaired and re-painted. Some general cleaning to floors, walls, and ceilings as well.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 04/18/2024
Score: 95
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Large pan of cooked BBQ Chicken on the bone under the heat lamps hot holding at 103F-109F. Foods in hot holding must be held at 135F or above. If unable to hold 135F or above, the time control can be used just like the procedures for the fried chicken. The time the chicken was cooked was 11:30, this pan of chicken can be held and sold until 3:30 which is the 4 hour time control period. At 3:30, all remaining chicken in this pan must be disposed of.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Foods in the open top portion of the prep cooler by the grill are holding 44F- 46F (reference the food temp chart). Foods in the tall reach in cooler by the entrance to the inside walk in cooler were 45F. All foods in cold holding must be held at or below 41F. Service units and monitor. If units cannot be repaired then it is recommended to replace with units that can hold 41F or below.
1.5
39.
3-307.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination. Cooler door was not locked and was open during the inspection.
2.0
55.
6-501.12; Core; In the front grill area, the wall above the steam table need to be cleaned to remove dust build. In the back cook room, all of the walls need to be cleaned to remove spider webs and debris. Areas with chipping paint need to be repaired. The walls below and around the dish sink need to be cleaned to remove a black build up and repainted.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 01/22/2024
Score: 96.5
#
Comments
Points
24.
3-501.19; Priority Foundation; Fried chicken in the front display case is under time control. The time the food was placed in the unit was not documented at the start of the inspection. Employee was able to document the time that they cooked the chicken and placed in the unit.
1.5
39.
3-307.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination. Cooler door was not locked and open during the inspection.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 08/28/2023
Score: 95
#
Comments
Points
6.
2-401.11; Core; Employee beverages on the table where food is stored and handled in the front grill area. All beverages must be stored away and below all food prep areas and food storage areas.
0.5
10.
6-301.11; Priority Foundation; Hand sink in the back prep room has hand sanitizer as the soap to be used during hand washing. Provide hand soap and not hand sanitizer to wash hands with. Hand sanitizer can be used in addition to hand washing but not as a replacement to the actual hand soap.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in the open top prep cooler are holding 43F-46F, foods inside the unit are 43F. Foods in cold holding must be held at or below 41F. Manager reported that the unit has been recently serviced. Unit is still not effectively cold holding foods at 41F or below. Unit may need additional repairs.
1.5
28.
7-204.11 ; Priority; The chlorine strength in the sanitizer solution was very high, over 2000ppm. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm. Use test strips to check. Solution diluted.
1.0
38.
6-501.111; Core; A few flies seen in the front prep area, a few flies seen in the side prep room, several flies in the beverages area and dining area. Fruit flies in the beverage area. Roaches seen in the front grill area by hand sink and side prep area on walls. Increase pest management in the facility to remove and prevent all flying insects and roaches. Keep all foods and food contact items stored to protect.
1.0
39.
3-307.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination. Cooler door was not locked and open during the inspection.
1.0
55.
6-501.12; Core; Floors and walls in the front grill area need to be cleaned to remove grease and build up. Clean the wall above the back dish sink to remove build up.
0.0
General Comments
Avoid repeat violations as full credit will be accessed if not corrected by the next inspection.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 05/24/2023
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Foods in the open top prep cooler (chicken salad, slaw, cooked onions, cheese) are holding between 45F-46F. Unit must be able to hold foods at or below 41F. Unit needs to be serviced to repair. Small portion of BBQ pork in a container sitting on top of the steam table at 54F. Keep in the cooler until ready to serve. BBQ removed.
1.5
38.
6-501.111; Core; Continue to work on fly control as the weather warms. A few flies noted in the dining area and in the back kitchen.
0.0
39.
3-307.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 03/06/2023
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken gizzards cooked an hour ago and held in the fry basket were 107F. Foods placed on top of the food containers in steam table were 117F-125F. Foods in hot holding must be 135F or above. Keep foods placed down in the steam table to keep them 135F or above. Chicken can be placed in the display unit under time control. Facility closes at 2:00 and all items will be disposed of then.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Green beans in the walk in beer cooler were 59F. Unit is not holding foods at or below 41F and should not be used to store TCS foods in. Green beans disposed of. Unit needs to be repaired if going to use to hold TCS foods.
0.0
38.
6-501.111; Core; A fly was seen in the back catering kitchen. Increase pest management in the facility to prevent flies from the facility.
0.0
39.
3-307.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination
1.0
41.
3-304.14; Core; The chlorine concentration in the sanitizer bucket for wiping cloths was weak in concentration. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm.
0.5
55.
6-501.12; Core; The walls below, above and around the back dish sink in the catering kitchen have a fungal growth on them. Piping below has a fungal growth as well. The walls below the 2-comp dish sink have a fungal growth on them. All areas need to be cleaned to remove the fungal growth, repaint as needed.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 12/08/2022
Score: 96.5
#
Comments
Points
10.
5-205.11; Priority Foundation; At the start of inspection, the hand sink had a plastic container in it blocking access. Do not place anything in this sink, it is to be used to wash hands only and must always be accessible.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in the top portion of the open top prep cooler were 44F-46F (slaw, tomatoes, cooked onions). Foods in the lower portion of this cooler were 44F. Milk for chicken breading in an ice bath was 56F. Foods in cold holding must be held at or below 41F. Unit needs to be repaired and if unable to repair, suggest replacing. Keep the ice stocked around the milk. If unable to keep at or below 41F, then time control can be used.
1.5
39.
3-307.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination.
1.0
41.
3-304.14; Core; Facility is now using a quat ammonia solution in a spray bottle. Wiping cloths must be stored in a sanitizer solution between uses. When using a spray bottle, the wiping cloths need to be disposable or placed in linen bag to launder after each use.
0.0
47.
4-501.11; Core; The reach in cooler in the side room had water pooled in the bottom, this could be from a spill or from the unit leaking water inside the unit. Clean and monitor. Repair if needed.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 09/21/2022
Score: 95
#
Comments
Points
10.
5-205.11; Priority Foundation; At the start of the inspection, the hand sink had utensils and large serving utensils placed inside of it that had to be removed to use. Do not place anything in this sink, it is to be used to wash hands only.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Foods in the open top prep cooler in grill area (cole slaw, potato salad, cheese) were holding between 44F-45F. Foods (hot dogs, fish) in the tall reach in cooler in grill area were holding 45F. Milk used to bread chicken in a melted ice bath was 54F. All foods in cold holding must be held at or below 41F. Milk was discarded. Adjust units so they can hold foods at the required cold hold temp.
1.5
24.
3-501.19; Priority Foundation; Fried chicken in the display case is supposed to be under time control but no time was documented as required. The time that the food is removed from temperature control and placed inside this unit is supposed to be documented on the glass with a dry erase marker. Employee wrote the time on the glass during the inspection. CDI.
1.5
38.
6-501.111; Core; Many flies in the dining area, fruit flies and flies seen around the beverage area and a few flies seen in the food prep and storage areas. Increase pest control to prevent access and remove. Keep all food and beverages protected in storage, prep and service.
1.0
39.
3-307.11; Core; The cooler that is located outside should be kept locked when not in immediate use by an employee. This is to prevent unauthorized access and potential food contamination.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 06/20/2022
Score: 92.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No certified food safety manager present and priority violations found today. Demonstration of knowledge is demonstrated one of three ways: 1) have certified food safety manager certification from accredited program 2) no priority violations on inspection 3) answer questions related to public health principles and practices for operation. Education during inspection. CDI
1.0
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. A certified manager from an accredited program must be present at all times of operation.
1.0
16.
4-501.114; Priority; No approved sanitizer made up at the start of inspection. Chlorine sanitizer at 100 ppm should be available at all times of operation for use on all food contact surfaces, equipment, and utensils. Store WET or DAMP multi use wiping cloths in sanitizer solution between uses. Sanitizer was mixed and tested good during inspection. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; BBQ/various items dated from 4 to 5 days ago were holding in one walk-in cooler at 45F. All cold hold potentially hazardous foods must hold at 41F or below! These items were discarded during inspection. CDI Other items were moved to other working walk-in cooler. CDI Have qualified technician check malfunctioning walk-in cooler for proper operation and ensure it can hold 41F or below before resuming use.
1.5
23.
3-501.17; Priority Foundation; Several required foods such as hot dogs or sausage dogs and potato salad were missing dates. Date mark all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods for up to 7 days at 41F or below hold temp. Date marking is not allowed above 41F hold temp. Properly discard all foods that are past 7 days or exceed 41F in temp. Manager educated on date marking and deposition requirements during inspection. CDI
1.5
39.
3-305.11; Core; Containers or pots of food were stored directly on the floor in the walk-in cooler. Store all food on approved storage at least 6 inches off the floor for protection. This is a repeat violation. Avoid storing ANY FOOD items or containers directly on the floor in the walk-in cooler!
1.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 03/02/2022
Score: 97.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The walk in cooler (soda beverage cooler) was holding foods at 45F. This unit must be able to hold the foods at 41F or below. The ventilation fans are dispensing air at 33F. Foods could be moved to the far side of the unit away from the door to see if they can hold 41F or below. Monitor and repair unit as needed. The main reach in prep unit is holding foods at a temp below 41F with the exception of the sliced tomatoes. The tomatoes were way over stacked in the unit and above the rim of the unit. Do not over stack in this cooler.
1.5
28.
7-204.11 ; Priority; After closer review, the yellow cleaner/disinfecting solution cannot be used as a sanitizer for the kitchen and food contact surfaces. It is approved to use on dining tables, chairs and high touch surfaces in customer area. It cannot be used on food contact surfaces. Facility has both quaternary ammonia pre-mixed sanitizer and chlorine to make a chlorine based sanitizer in place of this unapproved chemical for the kitchen.
0.0
39.
3-305.11; Core; Several opened bags of dry foods (sugar, flour) in the side storage room, boxes of food stored directly on the floor in walk-in cooler, outside cooler door not locked or monitored. All foods must be stored in a manner of protection. Once a bag of dry food is open, store the remaining product in a covered container. If the food is removed from original packaging then label the container with the contents. Store all items at a minimum of 6" above the floor on approved shelving. The walk in cooler that is outside must be kept locked when not in direct use by an employee.
Location: 3295 US Hwy 701S Four Oaks, NC 27542 Facility Type: Restaurant Inspection Date: 12/21/2021
Score: 98.5
#
Comments
Points
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with the manager on where to locate a plan.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Foods (chicken salad, slaw, potato salad, sliced tomato) in the open top prep cooler by fryers were holding 43F-45F. Foods in cold holding should be 41F or below. CDI with education.
1.5
48.
4-302.14; Priority Foundation; Facility has hydrogen peroxide sanitizer available for use. If going to use this product, provide a test strip to check the concentration.
