Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/24/2024
Score: 100
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizer in spray bottle was so strong it bleached out the test strip. Owner poured the bleach out and remade when told of the problem. Sanitizer was remade to 200ppm chlorine. Employees were shown how to make sanitizer.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/27/2024
Score: 100
#
Comments
Points
24.
3-501.19; Priority Foundation; Prepare written procedures as required in this section for all foods to be held on time as a public health control. Manager education. CDI
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean under front grill area. Remove all grease or food buildup. General equipment cleaning.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/07/2023
Score: 100
#
Comments
Points
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean FRP board behind prep table. Continue to work on de-greasing grill and fryer area. General equipment cleaning.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/03/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; At the start of inspection the hand sink at the rear contained ice debris and cups indicating wait staff was using the sink a dump sink. This sink in ONLY for handwashing and may not be used for any other purpose. Sink cleaned during inspection. CDI
1.0
47.
4-501.11; Core; Reach-in/prep unit at the rear cook line is leaking water into the bottom of unit. Have leak repaired as soon as possible. No water contacting food product at the time of inspection.
0.0
55.
6-501.12; Core; Clean wall areas behind hot holding equipment where splashing or splattering of food is occuring. General cleaning.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 10/06/2022
Score: 100
#
Comments
Points
55.
6-501.13; Core; Clean floors under and behind equipment and in hard to reach areas. Move equipment if necessary to effectively clean. Clean FRP wall board in areas where food has splashed. General cleaning.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/27/2022
Score: 100
#
Comments
Points
6.
2-401.11; Core; Employee drink stored on utensil sink drainboard. Store all employee drinks in approved locations away from food or utensil areas. Store personal items in designated areas.
0.0
47.
4-501.11; Core; Repair door switch on freezer so it is not held up by duct tape and paper. These materials are absorbent and can become unsanitary.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/17/2022
Score: 100
#
Comments
Points
24.
3-501.19; Priority Foundation; Restaurant was in the opening transition and documentation is not be recorded when food is taken out of fryer or off grill. Chart will be attached to show how to record times for food on time in leu of temperature.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/02/2022
Score: 99
#
Comments
Points
55.
6-501.12; Core; General cleaning is needed behind the fryers in the back, between some equipment in the front. There appeared to be a build-up of grease in these areas.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/01/2021
Score: 98
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. employee health agreement forms may be downloaded and printed from the Johnston county env health website to be used for this purpose. CDI Education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. A template plan may be downloaded and printed to meet this requirement form the Johnston County env website. cdi education.
0.0
21.
3-501.16(A)(1) ; Priority; Baked chicken in the hot holding drawer was holding below 135F. This chicken was placed on time control using the existing time control policy and will be discarded by PIC at the end of the 4 hour hold. Check this unit for proper hot holding temperatures regularly and repair as needed. All potentially hazardous foods that are held hot must be held at 135f or above or placed on a time control policy. CDI
1.5
55.
6-501.12; Core;) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. The wall beside the clean dish rack in the back and the back wall behind the fryers and the trashcan need to be cleaned to remove a build up of food debris and visible soil. The floor behind the fryers has pooling oil from the fryers on the floor. pull out equipment and clean to remove all the oil and food debris to prevent pests in the facility.
Location: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/10/2019
Score: 98.5
#
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: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/08/2019
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: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/05/2019
Score: 97.5
#
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: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 10/26/2018
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: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/02/2018
Score: 98.5
#
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: 203 West Wellons St FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/13/2018
Score: 98
#
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!
