Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 09/19/2024
Score: 95.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; insufficient demonstration of knowledge of food safety practices due to no Certfied food protection manager. CDI education. Have other staff obtain CFPM certification when main dietary manager is not available.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
1.0
38.
6-501.111; Core; flies present in the kitchen. Evaluate pest control practices to eliminate flies.
1.0
41.
3-304.14; Core; sanitizer solution for wiping cloths was weak, registering less than 200 ppm for a quat sanitizer. When wet wiping cloths are not in use they must be stored in a properly prepared food contact surface sanitizer solution. Solution was remade at inspection.
0.5
55.
6-201.11; Core; wall around the prep sink that is shared with the handsink in the closet is heavily damaged with open dry wall exposed and holes in the wall. Repair the wall and seal to prevent any water instructions. Walls must be non absorbent.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 03/18/2024
Score: 93
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority Violations were found during inspection, demonstration of knowledge was insufficient.
1.0
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during the hours of operation.
1.0
6.
2-401.11; Core; An employee drink was sitting above the steam table upon arrival. All personal drinks must be stored below food and food prep areas.
0.5
8.
2-301.14; Priority; An employee came into the kitchen and placed gloves on their hands. The employee grabbed a spoon to stir food on stove top. When told of the problem the employee removed gloves and then washed their hands. All employees must wash their hands upon entering the kitchen even if they washed them somewhere else in the building. Hands must be rewashed when entering the kitchen.
2.0
35.
3-501.13 ; Priority Foundation; A box of chicken was sitting on the prep sink drain board upon arrival. After 20 minutes into the inspection employees were asked about the box of chicken. The employees were thawing sitting out at room temperature. The only ways to thaw meat:
1. Under cold running water
2. As part of the cooking process
3. In refrigeration
4. In the microwave if cooking thoroughly after the microwave
1.0
50.
5-103.11; Priority Foundation; HOt water is 105*F, must be at least 110*F or higher.
0.5
55.
6-201.11; Core; Seal wall behind the prep sink so it is non-absorbant.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 12/28/2023
Score: 95
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Priority Violations were found during inspection demonstration of knowledge was insufficient. CDI education.
1.0
2.
2-102.12 (A); Core; The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Current Managers certification has expired.
1.0
21.
3-501.16(A)(1) ; Priority; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57oC (135oF) or above. Turkey and mashed potatoes in the hot hold cabinet were holding at 120, manager removed and reheated in the microwave and achieve proper temperature. CDI
1.5
35.
3-501.13 ; priority foundation, TCS food shall be thawed with an approved method. During inspection ribs were being thawed in the sink in stagnate water. CDI (education/water was turned on) Priority Foundation;
0.5
55.
6-201.11; Core; Wall behind the prep sink must be sealed so not to absorb water. Paint wall or place a nonabsorbent easily cleanable material over the area.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 09/22/2023
Score: 96
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be available during operating hours. Current managers certification has expired.
1.0
8.
2-301.14; Priority; Make sure employees know when to wash their hands. After handling chemicals, raw meats, going outside and after handling trash. Employee was stopped before moving onto the next task.
2.0
19.
3-403.11; Priority; Beans in the steam table were not reheated before placing in the table. All foods that are taken out of refrigeration must be reheated to 165*F before placing into the steam table.
0.0
55.
6-201.11; Core; Wall behind the prep sink must be sealed so not to absorb water. Paint wall or place a nonabsorbent easily cleanable material over the area.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 05/09/2023
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
39.
3-305.12; Core; Tea urn was placed on the floor of the walk-in cooler to keep the tea cold. Can not place directly on floor place on a rack.
0.0
55.
6-201.11; Core; Wall behind the prep sink must be sealed so not to absorb water. Paint wall or place a nonabsorbent easily cleanable material over the area.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 03/06/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; The employee with managers food safety certification has expired. Both employees with managers food safety certification must retake the class and the test.
1.0
23.
3-501.17; Priority Foundation; Two items in the walk-in cooler did not have dates written with them. All other items had dates, make sure dates are written on the food brought back to the walk-in cooler. May need to use darker ink pens.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 05/05/2022
Score: 98.5
#
Comments
Points
10.
6-301.12; Priority Foundation; Paper towels are not available at the kitchen hand sink. Employees are having to use napkins to dry hands. Napkins are leaving a residue of paper behind.
0.0
16.
4-501.114; Priority; Dish machine was not sanitizing when first checked. Employee replaced sanitizer chemical bucket when told of the problem and the machine was primed. Dish machine is now sanitizing properly.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 02/16/2022
Score: 98.5
#
Comments
Points
4.
2-201.12; Priority; October 1, 2021 a new employee health form became effective. Look at given information to print new employee health form.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021, a vomit and diarrhea clean up plan must be available during inspection. Look a given information to print the clean-up plan for next inspection.
0.0
20.
3-501.14; Priority; Ham and grits left over from breakfast were sitting out at 85*F, once any left overs are going to be kept for later they need to be placed into the refrigerator not left out at room temperature. You have 2 hours to get the food to 70*F then additional 4 hours to drop from 70*F to 41*F.
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 12/08/2021
Score: 97.5
#
Comments
Points
10.
6-301.12; Priority Foundation; paper towels are required at all employee handsinks. the handsink in the kitchen did not have paper towels at start of inspection. papertowels replaced at inspection. CDI
1.0
22.
3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods must be held at 41F or below. Cheese was left out on the prep surface for an extended period of time and had risen to 58f. During pauses in cooking and preparation put all cold held foods back in the walk in cooler. Cheese moved to walk in at inspection as this product had not been out for more than 4 hours. CDI
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 11/25/2019
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! Follow-Up: 12/05/2019
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 08/13/2019
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: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 05/13/2019
Score: 95
#
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: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 03/28/2019
Score: 95.5
#
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!
A delivery was made today and there were boxes of food on the pre-sink drain boards and in dry storage. Follow-Up: 04/07/2019
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 12/14/2018
Score: 95.5
#
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: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 09/25/2018
Score: 93.5
#
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: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 05/02/2018
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!
Location: 565 Boyette Rd. Four Oaks, NC 27524 Facility Type: Institutional Food Service Inspection Date: 03/22/2018
Score: 95.5
#
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!
