Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/23/2024
Score: 97.5
#
Comments
Points
10.
6-301.12; Priority Foundation; No paper towels at either hand sink. PIC stated had ran out and waiting on truck. Hand sinks should be stocked with hand drying provision for proper hand washing. CDI PIC sent someone to store and got paper towels.
1.0
10.
5-205.11; Priority Foundation; Back hand sink had rags and mop head stored in it. Hand sinks should be free of storage so they are usable at all times. CDI PIC removed items from hand sink.
0.0
23.
3-501.18; Priority; Milk with dates of 5/17 and 5/20 in cooler. CDI PIC discarded.
0.0
38.
6-501.111; Core; A few flies seen throughout facility. Facility should be free of all pests. Continue pest control.
1.0
41.
3-304.14; Core; 2 out of 3 wiping cloth buckets to weak at 0ppm. Wiping cloths should be stored in sanitizer at correct concentration (50-100ppm for chlorine) between uses. CDI PIC remade to 100ppm.
0.5
55.
6-201.11; Core; A floor tile missing and some in bad repair near dish machine. Repair so smooth and easily cleanable. Try to keep water from standing in area until repaired.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/18/2023
Score: 97
#
Comments
Points
16.
4-501.114; Priority; The dish machine was only at 106-116F when first few times tested. Sanitize temp for dish machine should be at 160F or above. Employee tried to fix but still would only go up to 154F. Until dish machine sanitizing at proper temperature must manually sanitize dishes.
1.5
21.
3-501.16(A)(1) ; Priority; Back hot hold of grits at 80-86F. PIC was unsure why so low and discarded the grits. All hot hold should be at 135F or above. CDI
0.0
23.
3-501.18; Priority; One container of ham missing date label. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC added date.
0.0
24.
3-501.19; Priority; No date or time on eggs above the grill. Eggs above the grill should be on time control. . Must document time on eggs for proper time control. CDI PIC added correct time for today.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/22/2023
Score: 94.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer in containers at counter were not strong enough to change the color of the test strips. Manager had employee change during inspection.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The top portion of the prep cooler was holding foods above 41*F. All cold hold foods must be held at 41*F or below. Manager looked at thermostat to see that it was turned off.
1.5
24.
3-501.19; Priority; Date for egg station was dated for 6-21-23, with a time of 9:45am to 1:45pm. No one disposed of the eggs when time ran out. At the end of the time eggs left in the basket must be thrown away.
1.5
38.
6-501.111; Core; A delivery was made today, there were flies seen in the back and dinning area. Improve pest control by using sticky strips in areas where food is not prepared, stored or food contact surfaces are not stored.
0.0
55.
6-101.11; Core; Repair walls where paint is starting to chip / rusting.
1.0
55.
6-201.11; Core; General cleaning around shelving in the storage room.
0.0
General Comments
NO gravy was in the two steam unit on the counters. The only hot hold was grits at the grill.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/07/2022
Score: 94
#
Comments
Points
16.
4-501.114; Priority; The dish machine would only go up to 135F for max. temperature. For sanitizing dishes should be at 160F or above. Manually sanitize dishes until unit has been repaired.
1.5
16.
4-601.11 (A); Priority Foundation; Soda nozzles with black buildup. All food contact surfaces should be clean to the sight and touch. Clean and sanitize as often as needed to prevent buildup. CDI PIC cleaning and sanitizing.
0.0
21.
3-501.16(A)(1) ; Priority; Gravy hot holding at 119-124F. All hot hold of potentially hazardous foods should be at 135F or above. There was a pan missing from steam table letting out the steam. PIC put pan into hole. CDI reheating gravy
0.0
22.
3-501.16 (A)(2) and (B); Priority; The bottom prep cooler holding at 48-54F. PIC looked and the unit was turned off. PIC turned back on unit and threw away cheese and ham that was in the unit. Make sure unit is turned on and monitor to make sure stays at 41F or below. Will be back to verify unit comes down to temp now that is turned on.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Diced tomato held in a bowl that is then placed into a container in the prep cooler. This is not allowing the tomatoes to stay at 41F or below as it is not fully in the unit. Keep diced tomato in a pan that will get proper air flow. CDI
0.0
24.
3-501.19; Priority; The time/day for the eggs out above the grill was from 11/3 and today is 11/7. Must document time on eggs for proper time control. CDI PIC added correct time for today.
3.0
38.
6-501.111; Core; A few live flies seen. Continue pest control.
0.0
55.
6-201.11; Core; Repair flooring in the walk-in cooler and replace missing floor tiles.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 06/08/2022
Score: 94
#
Comments
Points
16.
4-501.112; Priority Foundation; Dish machine is not sanitizing the dishes. Due to a high temperature dish machine the rinse temperature must be at least 160*F or higher. Must manually wash dishes until health department has okayed using the dish machine.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The prep cooler (sandwich cooler) is holding ham, lettuce and cheese at 50*F, tomatoes were being held at 44*F. All cold hold foods must be held at 41*F or below. Food was thrown in trash can when told of the problem.
1.5
24.
3-501.19; Priority Foundation; Eggs sitting on shelf with date were marked for 7am on 6-7-22 to 11am. Inspection started around 1 pm today 6-8-22. Make sure dates and times are marked correctly. Eggs must thrown away at the end of time and a new time must be written down when new eggs are replaced on the shelf.
1.5
38.
6-501.111; Core; Flies were seen front work area and in the back kitchen. Keep back door closed as much as possible or have a fan set up to push flies out when a delivery has been made. Also sticky strips can be used in areas where food is not stored or prepared. Sticky strips can be placed over hand sinks, in the back kitchen at the small hallway heading to restrooms and in the office area.
1.0
55.
6-201.11; Core; Repair flooring in the walk-in cooler and replace missing floor tiles through out the kitchen.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/14/2021
Score: 94
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021, a new reportable illness must be reported. A new employee health form needs to be printed out and have employees sign.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a written plan to clean vomit and diarrhea must be available.
0.0
10.
5-205.11; Priority Foundation; Hand sink at cash register had a bucket sitting in the sink. Can not have anything stored in a hand sink, it is to wash hands only.
1.0
22.
3-501.16 (A)(2) and (B); Priority; Walk-in cooler was holding foods at 45*F to 46*F. All cold hold foods must be held at 41*F or below.
1.5
24.
3-501.19; Priority Foundation; Shelled eggs in the basket above the grill were not documented properly. There was not date and the time was from 3:15 to 7:15.
1.5
28.
7-201.11; Priority; Bleach was sitting on the prep table beside steam table of grits. Manager moved the bleach when told of the problem. All chemicals must be stored away from food and food prep areas.
1.0
47.
4-501.11; Core; Replace the gaskets to the front reach-in coolers.
0.5
49.
4-602.13; Core; General cleaning is needed on the top of prep cooler and grooves of coolers doors.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/08/2019
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!
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/16/2018
Score: 96
#
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! Follow-Up: 10/25/2018
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/30/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Raw chicken was stored over raw hamburger in reach-in cooler. Store all raw meats according to final cook temp with highest final cook temps on bottom shelves. Raw chicken with the higher final cook temp would be below raw hamburger. Use proper food storage to minimize cross-contamination risk.
1.5
11.
Sanitizer was weak or vacant of chlorine solution. All solutions must be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure proper strength. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
17.
Cheese and tomatoes at prep unit were out of temp as noted, and also milk/various items in the reach-in cooler. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must maintain proper food temps. Use deeper pans at prep unit to maintain temperatures better.
2.0
36.
Replace any broken cooler door gaskets; replace or refinish rusty cooler racks.
0.0
45.
Clean floors better under and behind equipment; fix damaged wall corner in the rear kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/23/2012
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
Gravy was being cooled with an ice bath in the 3-compartment utensil sink. No food prep is to be done in this sink. This sink is for utensil washing ONLY. Complete all food prep in the single compartment food prep sink.
1.5
11.
Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Clean surfaces good, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils.
1.5
17.
Milk and coffee cream was out of temperature as noted in the reach-in cooler. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
2.0
34.
Air dry all food pans before stacking them. Do not stack items WET.
0.5
40.
Clean tops and sides of all equipment, including all drawers and shelving. Clean interiors of coolers. Clean gaskets on cooler doors.
0.5
45.
Clean floors better under and behind equipment; fix damaged wall corner in the rear kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
WALK-IN COOLER AREA WAS LOCKED AND NOT ACCESSIBLE FOR THE INSPECTION. ALL AREAS MUST BE ACCESSIBLE FOR INSPECTION BY THE HEALTH DEPT. DO NOT LOCK THIS AREA, AND LEAVE EMPLOYEES WITHOUT A KEY. FOR QUESTIONS CALL 919-989-5193.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/03/2011
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
Dish machine didn't reach 180F. Establishment shall use only single service plates, utensils, and cups until machine is fixed and the Dept is called for a confirmation inspection. Large items that have to be washed can be washed through the use of dish machine then sanitzed at the three compartment sink in 50 ppm chlorine bleach for a minimum of 2 minutes, then allowed to air dry.
1.5
17.
Six flats of eggs on cart were out of temperature. All cold foods shall be 45 F or above.
4.0
34.
Egg baskets stored in hand sink. Store clean baskets in approved areas. Hand sink is for hand washing only.
0.5
39.
Dish machine is not working properly.
0.5
43.
No hand towels at hand sink. Properly supply sinks at all times.
1.0
45.
Detailed floor cleaning needed under kitchen equipment.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/17/2010
Score: 81.5
#
Comments
Points
2.
Two employee drinks were sitting on prep table beside the cooked grits. All employee drinks should be stored below food and food prep areas.
1.5
10.
Cooked grits are being held on prep table with chemicals, employee drinks and other items. Food was pulled and set on the dish sink drain board. When pull food to move out on the line it should be set on the roller or prep sink.
3.0
17.
Diced tomatoes,raw eggs above the shelf and pancake batter were all being held at 49*F, 60*F, and 49*F. All cold hold foods should be held at 45*F or below.
4.0
19.
Cleaners were being stored on the prep table with the cooked grits, and cleaning solutions were being stored on the food prep sink and drain board. All chemicals should be stored away from food and food prep areas or below all food and food prep areas.
3.0
21.
Hot water is 132*F, since the dish machine is a high temperature machine the hot water should be 140*F or higher.
3.0
28.
Flies and ants seen today, improve pest management.
2.0
36.
Repaint all chipped cooler racks in all reach-in cooler.
1.0
40.
Clean gaskets, drawers below grill, and sides of drawers and doors.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/09/2010
Score: 81
#
Comments
Points
8.
The urn was not covered and filled with tea that had a fly floating in the tea. Tea was poured out and remade. Keep all foods covered so that flies and other pests do no contaminate the food.
1.5
10.
Tea was not covered during use, cooked grits in the back on the prep table was being caulk, bug spray, personal drinks, carton of juice, and eggs were being stored on the floor in the walk in cooler. During the inspection eggs were pulled from the reach-in cooler and placed on top of the grill shelf. Do not store food out of temperature control.
3.0
11.
Interior ceiling of ice machine has mold growing inside, dish machine is not sanitizing. No one started cleaning ice machine and I`m waiting for them to set up the dish machine. When manually washing dishes, you must wash with soap and warm water, rinse in warm water and sanitizer in chlorine solution of 50ppm in the third vat for 2 mins. Call environmental health when dish machine has been repaired.
3.0
12.
Customers cups of drinks were being placed on top of the ice bin at the drink fountain. All customer cups should be placed so that they are not directly above uncantaminated food. Place drinks to the side of the drink fountain.
1.0
17.
Sliced cheese, diced tomatoes, and pancake batter were all being held at 49*F, 60*F, and 49*F. All cold hold foods should be held at 45*F or below. Eggs were placed on shelf above grill during inspection, can not place eggs out of tempature control.
4.0
19.
Bug spray and caulk were being stored on the prep table with food. Store all chemicals away from food, it can be stored below food or in a seperate location.
1.5
21.
Hot water is 132*F, since the dish machine is a high temperature machine the hot water should be 140*F or higher.
1.5
28.
Flies and ants seen today, improve pest management.
1.0
36.
Repaint all chipped cooler racks in all reach-in cooler.
1.0
40.
Clean gaskets, drawers below grill, and sides of drawers and doors.
1.0
45.
Floor in front below the dish machine and hand sink needs cleaning daily, remove all food particles daily.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/12/2010
Score: 87
#
Comments
Points
3.
Employee swept the floor, hung a blind then went behing counter started picking up clean cups and placing them in storage area. The employee did not wash their hands. All employees must wash their hands after swepting, handling dirty dishes, hadling raw meats, after returning from the restroom, and after handling trash. Do not wash hands in dish sink, wash hands only in hand sinks.
2.0
10.
Biscuits were be stored on used dishsink drain board. Do not store or place food on dish sink. Onions were being stored with chemicals in dry storage room. Do not place any foods with chemicals.
1.5
11.
Interior ceiling of ice machine a pink mold growning, employee cleaned during inspection. Clean all parts of ice machine on a regular basis.
1.5
17.
Raw eggs sitting above grill was at 71*F, all cold hold foods should be held at 45*F or below. Eggs were thrown awawy when asked. Do not store eggs above grill keep refrigerated.
4.0
29.
Employee preparing or cooking foods should wear a hair restraints.
0.5
36.
Repaint all chipped cooler racks in all reach-in cooler. Replace all worn gaskets.
1.0
38.
Test strips were out during my inspection.
0.5
40.
Clean gaskets, drawers below grill, and sides of drawers and doors.
1.0
45.
Repair all chipped tile baseboards and walls. Clean floor below front counter and in back rooms. Ceiling tiles need cleaning throughout store.
1.0
49.
No documentation of approved training - no credit awarded.
CORRECTED DURING INSPECTION Hash browns in a carton was sitting in standing water in reach-in cooler, below counter. Hash brown were tossed. Do not let any foods sit in non-potable water. Water is coming from cooler unit.
1.5
11.
CORRECTED DURING INSPECTION Sanitizer was not made upon arrival, ice machine shield has mold and drink nozzles covers had slime. Sanitizer should be made at all times, chlorine (bleach) should be 50 ppm, clean ice machine on a regular basis along with drink nozzles.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/05/2009
Score: 90.0
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Various items such as milk, eggs etc out of temp at 55-56 in the reach-in cooler. All cold potentially hazardous foods must hold at 45 f or below. Foods discarded
4.0
18.
NOT APPLICABLE
0.0
28.
REPEAT VIOLATION Still signs of mice/rats present. Lots of droppings noted in the rear storage area.
2.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air-dry all pans before stacking; do not stack dishes/utensils wet.
1.0
36.
REPEAT VIOLATION Repair all rusty racks, torn gaskets etc. interior of walk-in is rusty.
1.0
45.
Floor cleaning is improved; still need cleaning under shelving or equipment. Clean up all mice droppings.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw eggs stored over produce in the walk-in cooler. Store all raw items below cooked or ready to eat foods or produce. Store raw items according to final cook temp. Obsrve proper storage practices in coolers to avoid potential cross-contamination.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/13/2009
Score: 83.0
#
Comments
Points
15.
NOT APPLICABLE
0.0
17.
REPEAT VIOLATION Cheese, ham cubes, eggs were out of temp as noted; cold foods must hold at 45 f or below.
4.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
GENERAL COMMENT Make sure all coolers have thermometers.
0.0
28.
Lots of mice dripping noted in rear storage area. Take measures to eliminated all pests.
1.0
31.
NOT OBSERVED
0.0
34.
REPEAT VIOLATION Air-dry all stainless food pans before stacking do not stack wet; always allow to dry.
1.0
36.
REPEAT VIOLATION Repair rusty racks and torn gaskets on all coolers; interior of walk-in is rusty repair ice leak in the walk-in freezer.
1.0
43.
GENERAL COMMENT Make sure all lavatories are stocked with soap and towels
0.0
45.
Floor cleaning needs improvement under equipment
0.5
2.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Keep all personal items including drinks, ash trays, and cigarettes off of prep tables, and away from single service items. Ash tray stored on prep table and in the rear next to single use items.
3.0
3.
CORRECTED DURING INSPECTION Hands should be washed with soap at handwash sink only. Do not wash hands at pre-wash hose.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
REPEAT VIOLATION Food being prepared at 3-compartment sink; no food prep should be done except at single compartment food prep sink. Raw chicken stored over bacon in the walk in cooler; deli meat stored next to raw meat. Observe proper storage in coolers. Store raw products below cooked and pre-cooked. Store raw items according to final cook temperature.
3.0
13.
NOT OBSERVED
0.0
14.
NOT APPLICABLE
0.0
19.
Floor cleaner stored on food prep sink, store all chemicals in approved locations away from food areas.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/16/2008
Score: 91.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
17.
REPEAT VIOLATION eggs out at room temp at 70 f. various cold items in prep unit were 50-55 f. all cold items must hold at 45 f or below. coolers must hold proper food temps.
4.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
34.
air dry all utensils good do not stack items wet.
0.5
36.
REPEAT VIOLATION repair all cooler gaskets; rusty racks and floors in coolers. repair prep unit at cook line.
1.0
47.
GENERAL COMMENT keep all storage off the floor on approved storage.
0.0
2.
CORRECTED DURING INSPECTION keep all personal items and drinks off of prep surfaces. Keep all items in approved locations.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION do not prep food in the 3-compartment utensil sink. food prep should only be done in the food prep sink.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
GENERAL COMMENT water temp 134 f should be 140 f
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/11/2008
Score: 90.0
#
Comments
Points
11.
NO SANITIZER AT THE TIME OF INSPECTION; SANITIZER AT 50-100 PPM CHLORINE MUST BE AVAILABLE. ITEM CORRECTED DURING INSPECTION; ICE MACHINE NEEDS CLEANING AND SANITIZING INSIDE; WILL FOLLOW UP IN 2 DAYS.
5.0
17.
CLEAN FAN COVERS IN WALK-IN COOLER; FLOOR IN WALK-IN RUSTY AND WORN. GASKET REPAIR ON COOLERS, MINOR CLEANING ON INSIDES.
2.0
2.
EGGS AT ROOM TEMPERATURE STORED ABOVE THE GRILL AT 64 F. ALL POTENTIALLY HAZARDOUS COLD FOODS MUST HOLD AT 45 F OR BELOW. CHEESE AT48-49 F. IN PREP UNIT. ALL OUT OF TEMP ITEMS WERE DISCARDED. HAVE PREPUNIT CHECKED FOR PROPER OPERATION; WILL FOLLOW UP IN 2 DAYS.
2.5
32.
USE APPROVED STORAGE IN REAR TO KEEP ITEMS OFF THE FLOOR.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/14/2007
Score: 90.0
#
Comments
Points
11.
DISH MACHINE WAS NOT SANITIZING MANUAL DISH WASHING IS REQUIRED. SANITIZER WAS NOT MADE UPON ARRIVIAL, WHEN USING CHLORINE (BLEACH) MUST BE 50-100 PPM.
5.0
17.
REPLACE ALL TORN GASKETS, GENERAL CLEANING IN TOP PORTION OF PREP COOLER AND LID IS NEEDED.
2.0
24.
COUPLE OF FLIES SEEN TODAY.
2.0
28.
THE FLOOR BELOW DISH MACHINE AND SHELVING IN DRY STORAGE AREA NEEDS CLEANING.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/02/2007
Score: 87.0
#
Comments
Points
11.
SANITIZER WAS NOT MADE UPON ARRIVIAL, TEA NOZZLE WAS DIRTY, DISH MACHINE WAS NOT SANITIZING WHEN FIRST CHECKED. CHLORINE (BLEACH) SANITIZER SHOULD BE 50-100 PPM. CLEAN TEA NOZZLES BETTER AND DISH MACHINE SHOULD BE RAN 5 TIMES BEFORE RUNNING A LOAD THROUGH.
5.0
17.
REPLACE ALL TORN GASKETS IN COOLERS AND GENERAL CLEANING IS NEEDED IN DRAWERS HOLDING CLEAN UTENSILS AND CONTAINERS HOLDING CONDIMENTS.
2.0
2.
EGGS SITTING OUT ON TOP COUNTER WERE AT 70 F. ALL COLD HOLD FOODS MUSTBE 45 F OR BELOW.
2.5
22.
HANDSINK SEWER LINE WAS BACKING UP ONTO FLOOR. HANDSINK IN FRONT LINE CANNOT BE USED UNTIL SEWER LINE IS FIXED.
2.5
28.
FLOOR CLEANING UNDER COUNTER AND EQUIPMENT IS NEEDED.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/24/2006
Score: 87.0
#
Comments
Points
13.
CUTTING BOARD AT PREP COOLER MUST BE RESURFACED OR REPLACED.
1.5
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING.
1.5
17.
REPEAT: A LOT OF CLEANING IS NEEDED ON ALL SHELVING THROUGHOUT THE STORE AND CLEANING IN BOTTOMS OF COOLERS.
2.0
2.
REPEAT: RAW EGGS SITTING OUT IN BACK WERE AT 62 F, RAW EGGS IN WALK-INWERE AT 52 F, HASHBROWN IS PREP COOLER 50 F PANCAKE BATTER SITTING OUTWAS AT 50 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. GRITS AND CHILI N BEANS WERE AT 130 F ALL HOT HOLD FOODS MUST BE HELD AT 145F OR ABOVE.
5.0
28.
WALK-IN FREEZER FLOOR AND BELOW COUNTERS NEEDS REGULAR SWEEPING/ CLEANING.
0.5
3.
HASH BROWNS WERE BEING PREPARED IN 3 COMPARTMENT DISH SINK. MUST USE PREP SINK AND NOT DISH SINK.
FOOD TEMPS STILL A PROBLEM IN ONE COOLER SANDWICH PREP COOLER NOT MAINTAINING PROPER TEMP. CHEESE AND HAM WAS 55-58 F. ALL COLD FOODS MUST BE HELD AT OR BELOW 45 F. COOLERS MUST MAINTAIN PROPER TEMPS.
5.0
28.
FLOOR CLEANING NEEDED
1.0
3.
STILL EVIDENCE OF FOOD PREP BEING DONE IN THE 3-COMPARTMENT SINK. HASHBROWNS SHOULD NOT BE HYDRATED AT THE 3-COMPARTMENT UTENSIL SINK. FOOD,PREP SINK ONLY, SHOULD BE USED.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/15/2006
Score: 80.5
#
Comments
Points
11.
CLEAN AND SANITIZE ICE MACHINE SHIELD; (MOLD) CLEAN AND SANITIZE DRINKFOUNTAIN NOZZLES; (MOLD) NO SANITIZER AVAILABLE FOR USE; CHLORINE OR QUAT SANITIZER SHOULD BE AVAILABLE FOR USE IN BUCKETS OR SPRAY BOTTLESMUST BE DILUTED TO THE PROPER STRENGTH; 50 PPM CHLORINE; 200 PPM QUAT;CLEAN AND SANITIZE DISHMACHINE DRAINBOARD BEFORE WASHING UTENSILS; UNDER CONSTANT USE PERIODICALLY STOP USE, CLEAN FOOD DEBRIS AND CONT.
5.0
16.
ALL SINGLE SERVICE COFFEE/TEA FILTERS MUST BE STORED WRAPPED UP AND PROTECTED. NUMEROUS FILTERS LEFT OUT UNPROTECTED IN CABINETS.
1.0
17.
CLEAN OUT INTERIORS OF COOLERS BETTER; SOME COOLERS HAVE STANDING WATER IN THEM; CLEAN OUT AND WIPE DOWN ALL DRAWERS AND SHELVING. REPAIR EQUIPMENT THAT IS IN BAD REPAIR OR NOT WORKING PROPERLY.
2.0
2.
FOOD TEMPS CONTINUE TO BE A PROBLEM; CHEESE, WAFFLE BATTER AND HAM WERE ALL 57-62 DEGREES F. ALL COLD FOODS MUST BE HELD AT OR BELOW 45 DEGREES F. WALK-IN COOLER NOT READING PROPER TEMPERATURE READ 49 DEGREES F. ALL COOLERS MUST MAINTAIN AIR TEMP COLD ENOUGH TO SUSTAIN PROPER FOOD TEMPS. RECOMMEND DISCARDING FOOD THAT HAS BEEN OUT OF TEMPERATURE FOR EXTENDED TIME. EGGS ABOVE GRILL BEING LEFT OUT AT CONT
5.0
20.
DO NOT STORE TRASH CAN AND ALLOW TRASH TO COLLECT ON THE FLOOR IN FRONT HANDWASING SINK; MUST STAY EASILY ACCESSIBLE FOR HANDWASHING.
2.0
28.
CLEAN FLOORS BETTER UNDER EQUIPMENT.
1.0
29.
REPLACE BURNED OUT LIGHT FIXTURE IN THE WALK-IN COOLER.
0.5
3.
DO NOT PREP FOOD IN THE 3-COMPARTMENT SINK; THIS IS A UTENSIL WASHING SINK ONLY; ALL FOOD PREP MUST BE DONE IN THE FOOD PREP SINK. PUT LIDS OR COVERS ON ALL FOOD ITEMS IN THE COOLERS.
2.5
32.
USE APPROVED STORAGE TO KEEP ALL ITEMS OFF THE FLOOR; MULTIPLE BOXES ON THE FLOOR IN THE STORAGE AREA.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/13/2006
Score: 90.5
#
Comments
Points
11.
CLEAN AND SANITIZE INTERIOR OF ICE MACHINE (MOLD); MAKE SURE TO CLEAN AND SANITIZE DISH MACHINE DRAINBOARD BEFORE WASHING UTENSILS; UNDER CONTANT USE PERIODICALLY STOP, CLEAN FOOD DEBRIS AND THEN RE-SANITIZE WITH CHLORINE SANITIZER AT 50 PPM.
2.5
17.
CLEAN EQUIPMENT BETTER; CLEAN PULL OUT DRAWERS FOR POT STORAGE, AS WELL AS PULL OUT COOLER DRAWERS.
1.0
2.
FOOD TEMPS ARE STILL A PROBLEM. GRITS ON THE REAR WARMER WERE 130 DEGREES. CHEESE, WAFFLE BATTER, CHUCKED HAM STILL READING 50-52 DEGREES. ALL COLD FOOD MUST BE HELD AT OR BELOW 45 DEGREES: HOT FOODS 140 DEGREES OR ABOVE. PREP COOLER BESIDE THE GRILL NOT MAINTAINING PROPER FOOD TEMPS.
5.0
28.
CLEAN FLOORS UNDER EQUIPMENT: UNSTOP ONE FLOOR DRAIN.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/15/2006
Score: 80.0
#
Comments
Points
11.
SANITIZERS ALL WEAK; NEED MINIMUM 50 PPM. DISH WASHER NOT HOT ENOUGH TO SANITIZE; USE PAPER PRODUCTS UNITL FIXED. WASH UTENSILS IN THE 3- COMPARTMENT SINK THEN SANITIZE.
5.0
18.
HOT WATER 135 F. MIN SHOULD BE 140 F AT THE TAP.
2.5
2.
EGGS WERE LEFT OUT AT ROOM TEMPERATURE THEY READ 55 F. CHILI WAS 132 FCHEESE AND HAM WERE BORDERLINE TEMP AT 46-47 F. HOLD ALL HOT FOODS AT 140 F OR ABOVE; COLD FOODS AT 45 F OR BELOW. COOLERS SHOULD MAINTAIN THIS TEMPERATURE
5.0
3.
EGGS STORED ABOVE MILK AND JUICE AS WELL AS BUTTER; ALSO STORED RIGHT NEXT TO PRODUCE. FOOD PREP BEING DONE IN THE 3-COMPARTMENT UTENSILS SINK. FOOD PREP SHOULD ONLY BE DONE IN THE FOOD PREP SINK. REHEAT SOUPS AND CHILI TO 165 F BEFORE PLACING ON THE WARMER.
2.5
9.
STORE EMPLOYEE DRINKS PROPERLY DO NOT STORE ON FOOD PREP TABLES NEXT TO FOOD.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/11/2005
Score: 90.0
#
Comments
Points
11.
CLEAN AND SANITIZE DRAINBOARD ON DISH MACHINE BEFORE WASHING DISHES.
2.5
2.
GRITS WERE 130 F. CHEESE HAM ETC WAS 49-50 F. HOT FOODS MUST MAINTAIN 140 F. COLD FOODS MUST MAINTAIN 45 F OR BELOW. COOLERS MUST MAINTAIN AIR TEMPERATURE TO SUPPORT PROPER FOOD TEMPS.
5.0
9.
DO NOT PUT DRINKS ON FOOD PREP SINK. USE A LID AND STRAW IN THE KITCHEN. STORE AWAY FROM FOOD PREP OF UTENSIL AREAS.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/21/2005
Score: 92.0
#
Comments
Points
18.
HOT WATER WAS 132 F. NEED 140 F.
2.5
2.
PREP COOLER BESIDE GRILL WAS READING 54-55 F ON THE BOTTOM. PRODUCTS AT THE TOP WERE READING 58 F. COOLERS SHOULD MAINTAIN AN AIR TEMPERATURE TO SUSTAIN PRODUCT TEMPS OF 45 F OR BELOW.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/24/2005
Score: 91.0
#
Comments
Points
11.
DISHWASHER TEMP NOT HOT ENOUGH TO SANITIZE. USE THREE COMPARTMENT SINKTO WASH, RINSE AND SANITIZE UNTIL MACHINE IS FIXED. CLEAN AND SANITIZEDRAINBOARD BETTER.
5.0
2.
GRITS WERE TOO COOL, ALL HOT FOODS SHOULD READ 140 F OR ABOVE.
2.5
5.
MAKE SURE ALL COOLERS HAVE AN ACCURATE THERMOMETER.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/05/2004
Score: 85.0
#
Comments
Points
17.
COOLER DOOR GASKETS NEED CLEANING, SOME ARE DAMAGED & NEED REPAIR/ REPLACING.
1.0
2.
EGGS ABOVE GRILL 69/70 F 2 BOXES OF EGGS IN BACK 55 F, HAM 53 F, CHEESCHEESE 50 F IN FRONT REACH-IN TOP. (ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45 F COLD OR > 140 F HOT).
5.0
3.
FOODS STORED ON FLOOR IN BACK ROOM, MUST BE OFF FLOORS ON APPROVED SHELF, IN COOLER WHEN RE-HYDRATING HASHBROWNS, MUST BE DONE IN COOLER @ < 45 F.
5.0
5.
THERMOMETER IN FRONT REACH-IN COOLER BROKEN NEEDS REPLACING, ALL FOOD COOLERS MUST HAVE THERMOMETERS.
1.5
9.
EMPLOYEE DRINKS MUST BE STORED BELOW OR AWAY FROM FOODS OR FOOD CONTACT SURFACES. & HAVE LIDS.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/20/2002
Score: 91.0
#
Comments
Points
11.
PROVIDE BLEACH SOLN AT 50 PPM.
2.5
2.
EGGS AT 60 F; MILK AT 50 F; (IF TRANSFERRING FROM COOLER TO FRONT TRANSFER AS QUICKLY AS POSSIBLE; DOESN'T TAKE LONG FOR PERISHABLE ITEMITEMS TO BE > 45 F WHEN SITTING OUT AT ROOM TEMP)
2.5
21.
PROVIDE TOWELS AT ALL HANDSINKS.
1.0
32.
NO STORAGE ALLOWED ON FLOOR.
0.5
9.
DO NOT SIT EMPLOYEE DRINKS AND ASH TRAYS ON PREP SINK.
Location: 707 E MAIN ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/11/2002
Score: 87.0
#
Comments
Points
11.
PROVIDE SANITIZER (AT LEAST 50 PPM CHLORINE) AT ALL TIMES TO USE ON FOOD CONTACT SURFACES.
2.5
2.
CHILI AT 100 F BUTTER AT 70 F; EGGS AT 80 F (UPFRONT); CHEESE AT 50 F;EGGS AT 50 F (AT BACK) MUST BE > 140 F OR < 45 F.
2.5
3.
DO NOT LEAVE FOOD OUT UNCOVERED.(LETTUCE & MEAT IN BACK); DO NOT STORELETTUCE UNDER CLEANER; IF USING 3 COMP FOR PREP MUST WASH, RINSE & SANITIZE BEFORE WASHING UTENSILS; ONLY DO VEGETABLES AT PREP SINK.
2.5
9.
DO NOT STORE CIGARETTE & OPEN EMPLOYEE DRINKS AT PREP SINK; DESIGNATE AREA AWAY FROM FOOD PREP; DO NOT STORE COAT NEAR PREP SINK.
