Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/31/2024
Score: 99
#
Comments
Points
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.
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 04/02/2024
Score: 99
#
Comments
Points
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
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/16/2023
Score: 97.5
#
Comments
Points
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
16.
4-602.11; Core;. Small buildup of visible mold on the ice shield of the ice machine. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. clean the ice shield to remove any visible debris.
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/02/2023
Score: 96
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; No CFPM on duty and priority violations present at this inspection. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or
(B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf or
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. 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.
1.0
9.
3-301.11; Priority; Observed employees wash hands and go directly to handling sandwich bread with bare hands. Demonstrated to employees how to handle bread and buns in a safe manner utilizing tongs and deli paper when gloves are not readily available. Bare hand contact with ready to eat foods is not permitted. Employees were correctly washing hands when observed. CDI education on proper handling of ready to eat foods.
2.0
16.
4-602.11; Core; Small buildup of visible mold on the ice shield of the ice machine. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. clean the ice shield to remove any visible debris.
0.0
22.
3-501.16 (A)(2) and (B); Priority; The prep top portion of the refrigeration unit was holding foods at 42-43f as the top of the unit has been left open during an extended lunch period. Three large plastic containers of chicken salad were cooling in the reach in portion of the unit. Cool large portions of hot foods in the larger 2 door cooler to prevent overheating the small reach in area and causing food temperatures to rise. closely monitor the prep unit food temperatures to ensure it will hold all TCS foods at 41f or below. Monitoring plan established and warm foods moved to the 2 door cooler finish cooling. CDI
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/01/2023
Score: 99
#
Comments
Points
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.
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/19/2023
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Due to presence of priority violations and lack of Certification proper demonstration of knowledge was not achieved. 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
1.0
22.
3-501.16 (A)(2) and (B); Priority; The reach in prep unit and prep top area of the unit is holding tcs foods above 41F. The thermostat reading on the unit was at 39f. The ambient air temp of the reach in portion was 48F when left with all the doors closed during inspection. sausage in the top portion was at 47F. this sausage is reheated to 165F at time of order. Have this unit checked and repaired or replaced. Do not use this unit to store or cool any TCS foods until is it able to hold foods at 41F or below. CDI education with items being moved to 2 door cooler if less than 4 hours in the unit.
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/02/2022
Score: 96.5
#
Comments
Points
1.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation;Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. Due to presence of priority violations and lack of Certification proper demonstration of knowledge was not achieved. 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.
1.0
22.
3-501.16 (A)(2) and (B); Priority; The open top prep unit and reach in portion of the unit are holding foods above 41F. All tcs foods must be held at 41F or below. the unit thermostat reading was 45F with food temperature readings of 45F. Multiple items in the unit were in the process of cooling or were just sliced. Have this unit serviced and repaired do not use to hold any tcs foods until the unit can hold at 41F or below. items that were in the unit less than 4 hours was moved to the two door cooler and the tomotoes that were just sliced will be held on time control. CDI
1.5
General Comments
Have the premixing device for the food contact surfaces serviced to ensure proper mix is being distributed. Use test strips to test sanitizers daily. NO bare hand contact with ready to eat foods.
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/13/2022
Score: 97.5
#
Comments
Points
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
16.
4-602.11; Core;EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Drink dispenser nozzles had a build of black debris on the nozzles. Nozzles were removed and cleaned at inspection.
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/12/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with food safety certification must be present during hours of operation.
1.0
9.
3-301.11; Priority; Employee making sandwiches was not wearing gloves. All employees must wear gloves while preparing ready to eat foods. Employee started wearing gloves during inspection.
2.0
16.
4-602.11; Priority; Ice machine shield had a slime build-up, manager cleaned the shield during inspection.
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/25/2022
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 manager on duty during all hours of operation
1.0
16.
4-601.11 (A); Priority Foundation; Soda nozzles with buildup on them. All food contact surfaces should be clean to the sight and the touch. Clean and sanitize more often to prevent buildup. CDI
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/18/2021
Score: 99
#
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 manager 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 a WRITTEN plan for the clean up of vomiting and diarrheal events. CDI education
0.0
21.
3-501.16(A)(1) ; Priority; The chili was at 126-128F. All hot holding of potentially hazardous foods should be at 135F or above. CDI PIC reheating
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/10/2019
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: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/03/2019
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: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 06/06/2019
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: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/18/2019
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: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/06/2018
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!
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/26/2018
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!
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 06/12/2018
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!
Location: 585 Reedy Creek Rd. FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/26/2018
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!
