Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/24/2024
Score: 98.5
#
Comments
Points
16.
4-602.11; Priority Foundation; The bar drink gun nozzle had slime build-up. General cleaning is required even if employees do not use the drink gun. If the drink gun is not being used remove or keep taken apart.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler in front of the grill is holding all foods at 45*F. All cold hold foods must be held at 41*F or below. This prep cooler needs to be adjusted or repaired.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/04/2024
Score: 97
#
Comments
Points
16.
4-501.114; Priority; At start dish machine not sanitizing properly at 0ppm chlorine. Should be at 50-100ppm. PIC primed machine and now sanitizing properly. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa out on prep area with no ice bath. If going to leave out of refrigeration needs to be in ice bath to keep at 41F or below. Or can use time control and keep for 4 hours and then discard what has not been used but there must be written documentation for time control. CDI PIC added time
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top meat prep cooler holding some items at 43F. All potentially hazardous foods being cold held should be at 41F or below. Monitor to make sure comes back down to 41F or below and make adjustments so unit will hold at 41F or below at all times. CDI education
0.0
23.
3-501.18; Priority; One container of fried food missing date label in prep cooler. Make sure all potentially hazardous foods are date labeled once they have been prepped, cooked, or the package is opened. CDI PIC discarded
0.0
39.
3-307.11; Core; Meat prep cooler had water standing in the bottom and standing on top of the lids of the containers in the unit. PIC was unsure where the water came from. Make sure to continue to keep all foods covered to prevent contamination. Figure out why water in unit and repair.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/18/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority; One pan of shrimp stored on shelf below raw beef. Foods should be stored with highest final cook temperature on the bottom. CDI PIC moved shrimp
0.0
16.
4-501.114; Priority; At start dish machine not sanitizing properly at 0ppm chlorine. Should be at 50-100ppm. PIC changed out chemical bucket and now sanitizing properly. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa out on prep area with no ice bath. If going to leave out of refrigeration needs to be in ice bath to keep at 41F or below. Or can use time control. CDI
1.5
23.
3-501.18; Priority; Container of meat in prep cooler with date of 9/27. Sauce and stuffed peppers with dates passed 7 days. Potentially hazardous foods can be held for 7 days then should be discarded. PIC stated meat was made Monday and updated to correct date. Make sure to take off old date labels so that can accurately keep track of time. CDI PIC discarded sauce and peppers that had passed 7 days.
0.0
41.
3-304.14; Core; One sanitizer bucket too weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration between uses. CDI PIC remade bucket
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/10/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 45F. All potentally hazardous foods being cold held should be at 41F or below. Make adjustments so is at 41F or below. CDI education. Monitor to make sure does not go over 45F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Salsa in ice bath at 41-49F. Salsa at top of container at 49F as the container was sitting in a low ice bath so only the salsa at the bottom was being kept cool. Make sure ice bath is covering all the way up to were salsa is in the container. CDI PIC stirred and added more ice.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/10/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dish machine not sanitizing properly at 0ppm. Dish machine should be sanitizing at 50-100ppm chlorine. Until sanitizing properly manually sanitize dishes in 3 comp sink after washing.
1.5
16.
4-501.114; Priority; Sanitizer buckets too weak at 0ppn. Chlorine sanitizer should be at 50-100ppm. Change out sanitizer as often as needed to keep at correct concentration. CDI PIC remade buckets
0.0
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler holding at 44F. All potentially hazardous foods being cold held should be at 41F or below. PIC stated have been having issues with that unit and has had someone come out and look at it this week. Continue to monitor to make sure does not go over 45F if does need to discard foods. Continue making adjustments so stays at 41F or below. CDI education
0.0
38.
6-501.111; Core; One live roach seen in back storage area. Facility should be free of all pests. Continue to take measures to control pests.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/19/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw shrimp stored below raw beef in walkin cooler. Foods should be stored with highest final cook temperature on the bottom. CDI PIC moved beef.
0.0
23.
3-501.18; Priority; Two containers of cooked/prepped foods in prep cooler with dates that passed 7 days and tamales with no date labels. All potetnally hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened and should be discarded after 7 days. CDI PIC stated were made yesterday date added
1.5
39.
3-307.11; Core; Prep cooler had water standing in the bottom. PIC stated closing must have cleaned the units and did not get the water out. One container of peppers had some water in them. Make sure to get out water after cleaning. Do not put the foods inside the unit until the water is out and make sure foods are covered when putting back into the cooler to ensure it is protected from contamination. CDI PIC discarded peppers
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/18/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The walk-in cooler has a air temp of 45F and items being held at 48-49F. All potentially hazardous foods should be kept at 41F or below. PIC stated they noticed it was a high in temperature and called someone and are waiting for someone to come and look at it. Items at 48-49F discarded. Foods at 45F or below were moved to other coolers or put back into the freezer. DO NOT USE walk-in cooler to hold potentially hazardous foods until it is holding at 41F or below.
1.5
23.
3-501.18; Priority; A container of tamales and cooked peppers missing date labels in prep cooler. PIC stated items were cooked yesterday. Make sure to date label all potentially hazardous foods once they have been prepped, cooked, or the package is opened. CDI dates added
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/28/2022
Score: 100
#
Comments
Points
8.
2-301.12; Core; The hand sink when first walking into the kitchen has a towel dispenser that goes around in a loop. With this dispenser unable to use paper towel to turn off hand sink. When washing hands should use paper towel to turn off faucet to prevent recontamination of hands. CDI Talked with PIC about issue. Stated would either get new dispense or have paper towels beside hand sink for use.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/12/2022
Score: 97
#
Comments
Points
4.
2-201.12; Priority; A new employee health form with 6 new reportable diseases must be signed by employees and manager available during inspection. Information is given to manager.
0.0
5.
2-501.11; Priority Foundation; A clean up plan for vomit and diarrhea must be available during inspection.
0.0
19.
3-403.11; Melted cheese in the warmer, steam table and crock pot was not heated properly before placing into the holding stations. The cheese must be melted properly before holding in hot hold units.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler holding raw meats, is only holding foods at 45*F, all cold hold foods must be held at 41*F or below. Manager is turning the thermostat down and if it doesn't work repair man will be called. Salsa at the wait station in a pitcher sitting in ice, needs to be placed on time control, it can not maintain a temperature of 41*F.
1.5
24.
3-501.19; Salsa at the wait station must be placed on time control. Once the pitcher is taken out of refrigeration write a time down, hold out for 4 hours and at the end of 4 hours throw away. If used before end of 4 hours write a new time.
0.0
56.
6-202.11; Core; Replace light fixture at the wait station, light bulbs have been changed but light still does not work.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/14/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; The dish machine was not sanitizing during inspection. Employee cut tube where supply line was cut, to repair the machine. Dish machine was working properly sanitizing by the end of inspection.
1.5
39.
3-305.11; Core; Chicken pans (3) were uncovered in walk-in freezer. all foods must be covered during storage and cooling. Employee covered when asked.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/01/2021
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Liquid cheese in a deep crock pot bowl and two small bowls were being held at 110*F. All hot hold foods must be held at 135*F or higher. Warmer is to hold hot foods hot not to go from cold to hot. Cheese was pulled from the warmer and reheated.
1.5
39.
3-305.12; Core; Large stock pot from scraps was stored on the floor of the walk-in freezer. Can not have any storage on the floor. Pot had a crate placed below before leaving.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/29/2019
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! Follow-Up: 11/08/2019
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/08/2019
Score: 97
#
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: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/06/2019
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! Follow-Up: 05/16/2019
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/14/2019
Score: 97
#
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: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/15/2018
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: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/31/2018
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: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/01/2016
Score: 97.5
#
Comments
Points
General Comments
Front hand sink has a continuous towel for drying hands, however the sink cannot be turned of with the towel. This sink would need to have the non recontaminating long handles that allow the water to be turned off with the wrist or upper arms.
Location: 709 S. Wall St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/07/2014
Score: 99
#
Comments
Points
General Comments
Salsa made in the restaurant is considered to be potentially hazardous and must be refrigerated and date marked if kept greater than 24 hours. Corrected during the inspection.
