Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/05/2024
Score: 99
#
Comments
Points
47.
4-402.12; Core; The gaskets to the reach-in freezer doors are not attached. Must repair gaskets so that they attached to the door and not separate.
1.0
47.
4-501.12; Core; Cutting board needs to be resurfaced or replaced. It is not required to have cutting boards, cutting board to help make knives last longer.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/10/2023
Score: 97
#
Comments
Points
16.
4-501.114; Priority; The dish machine was not sanitizing when checked, chemical had to be changed out and the machine had to be primed. Make sure employees are checking the machine to verify that it is sanitizer properly. Check machine at the start of the day, about 2 - 3 hours later through out the day. All you have to do is use a test strip at the end of the machine cycle on a dish to verify the test strips turns a purple color.
1.5
21.
3-501.16(A)(1) ; Priority; Cooked peppers and beans in the steam unit were being held at 125*F, all hot hold foods must be held at 135*F or higher. Food was reheated to 202*F during inspection.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/09/2023
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Sanitizer in the dish sink vat was not strong enough to change the color of the test strip of the inspector or the employees. Since the device is not working properly manually add the sanitizer to the water in the sanitizing compartment.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The front reach-in cooler that stores dressings and unopened milk was holding foods at 55*F. All cold hold foods must be held at 41*F or below. Food was disposed of during inspection.
1.5
General Comments
Dish was not being used at the time, employees were manually washing dishes in the three compartment dish sink.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/24/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer available in the spray bottle was too weak. Proper strength of chlorine sanitizer must be 50 to 200 ppm chlorine. Manager remade during inspection.
1.5
23.
3-501.17; Priority; One container of dressing made today had expire date for over 7 days. Employee wrote the date for the expiration of the milk. Any homemade dressings are only good for 7 days. If milk or other items expire within the 7 days then it expires on the date of the expired product.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/26/2023
Score: 98
#
Comments
Points
28.
7-204.11 ; Priority; Sanitizer bleach solution was too strong it bleached out the test strips. Manager remade the solution so that it was at 100ppm chlorine.
1.0
35.
3-501.13 ; Priority Foundation; When walking into the kitchen there was a full pan of chicken thawing out at room temperature. When thawing any meats, must thaw under cold running water, in refrigeration or in the microwave with immediately cooking or part of the cooking process.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/24/2022
Score: 96.5
#
Comments
Points
6.
2-401.11; Core; An employee had a large container of drinking water on the prep table while prepared food. Make all personal drinks are stored below food and food prep areas.
0.0
16.
4-501.114; Priority; Dish machine was not sanitizer when check. Chemical had to be changed so dishes could be sanitized. Make sure all employees know to check the machine before using so that dishes will be sanitized when machine is used.
1.5
19.
3-403.11; Priority Foundation; Black beans in the steam unit was being held at 115*F. When asked about the black beans it was explained that: A can of black beans were opened, rinsed off and placed into the steam unit. All foods placed into a steam unit must be heated first. The steam unit is to hold hot foods hot not to cook or make room temperature food 135*F.
1.5
35.
3-501.13 ; Priority Foundation; An employee was thawing a bag of soup under hot running water. When thawing under running water use cold water only.
0.0
48.
4-302.14; Priority Foundation; Test strips for the dish machine sanitizer was not available. The dish machine using a chlorine base chemical for sanitizing so a chlorine test strips is needed.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/12/2022
Score: 98
#
Comments
Points
6.
2-401.11; Core; An employee drink and half eaten plate of food was sitting on prep table beside the prep make cooler. When asked about the table once the food is prepared the cook placed made plates for customers on the table for pick-up. All personal drinks and food must be stored below restaurant food and prep areas. Items were moved when told of the problem.
0.0
21.
3-501.16(A)(1) ; Priority; Steam unit was holding green peppers and black beans at 125*F, all hot hold foods must be held at 135*F or higher. Food was thrown away into trash can.
1.5
35.
3-501.13 ; Priority Foundation; When thawing deli meats, thaw under cold running water, in refrigeration or part of the cooking process. Can not leave sitting in prep sink vat at room temperature. Manager moved the 32*F deli meat into refrigeration.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/24/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Potato soup hot holding at 97-99F. All potentially hazardous foods should be hot held at 135F or above. CDI PIC reheating
1.5
23.
3-501.18; Priority; One container of roast beef with a date label of 4/28. PIC stated was a old label. Make sure to take off old labels from containers when washing to ensure not confused when new items are put into the containers. CDI PIC stated was just cut and date was added
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/08/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dish machine showing 0ppm when tested. The bottle was full but when machine is primed nothing is coming up the sanitizer line. Do not use unit to sanitize dishes until repaired. Will have to manually sanitize dishes in 3 comp sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Top prep cooler holding a little high at 42-43F. PIC stated was open a lot during this mornings rush. Had temperature log from this morning at opening was at 41F or below. Monitor to make sure comes back down to 41F or below. May need to make some adjustments so that unit stays at 41F or below even during rush times.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/22/2021
Score: 97.5
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty during time of inspection. There should be a certified food protection manger on duty during all hours of operation.
1.0
4.
2-201.12; Priority; With the adoption of the 2017 food code now there are the "big 6" instead of the "big 5" illnesses. Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a written plan for the cleanup of vomiting and diarrheal events. CDI education
0.0
16.
4-501.114; Priority; Dish machine showing 0ppm sanitizer when tested. The chlorine bottle was empty. PIC changed botte and now machine is sanitizing correctly at 50-100ppm. Use test strips to make sure machine is sanitizing properly. CDI
1.5
48.
4-302.14; Priority Foundation; No chlorine test strips available to test dish machine concentration. Should have test strips available at all times so can check concentration.
Location: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/22/2019
Score: 99
#
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: 101 W. Main St. BENSON, NC 27504 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: 101 W. Main St. BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/18/2018
Score: 100
#
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!
