Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 12/15/2023
Score: 100
#
Comments
Points
23.
3-501.18; Priority; Deli meat missing date label in display cooler. PIC stated was just opened for a customers order and forgot to put date label before putting back into unit because was busy. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC added date
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 05/08/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Fried chicken pieces on the cooler shelves were not holding at 41*F. Food was removed from shelves during inspection.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 12/06/2021
Score: 100
#
Comments
Points
4.
2-201.12; Priority; An employee health form was not available for food employees. There are now 6 reportable conditions. October 1, 2021, new 6th reportable condition started. Hand-out was given to the store.
0.0
5.
2-501.11; Priority Foundation; A written plan is required for clean up of vomiting and diarrheal. Hand-out was given to the store. This became effect on October 1, 2021.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/29/2019
Score: 100
#
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: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 08/05/2019
Score: 100
#
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: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/29/2019
Score: 100
#
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: 05/09/2019
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 01/22/2019
Score: 100
#
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: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/16/2018
Score: 99
#
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: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 08/07/2018
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: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/02/2018
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: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/16/2012
Score: 95
#
Comments
Points
16.
Chicken on the bone in a bag and in a box were being held at 120 to 128*F, all hot hold foods must be held at 135*F or higher. Food was thrown away when told of problem.
4.0
24.
When thawing foods thaw in refrigerator or under cold running water. Do not thaw out at room temperature.
0.0
28.
A lot of flies were seen today, improve pest management.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/10/2012
Score: 98
#
Comments
Points
16.
Chicken tenders and chicken on the bone were being held at 118-130*F, all hot hold foods must be held at 135*F or higher. Food was thrown away during inspection.
2.0
36.
Replace the broken display salad containers.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 01/06/2012
Score: 98
#
Comments
Points
16.
Chicken tenders and chicken sandwhich was not holding at 135*F, all hot hold foods must be held at 135*F or higher. Food was thrown away when told of the problem.
2.0
47.
In walk in freezer use storage racks that are 12 inches off the floor not 6 inches.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/07/2011
Score: 99
#
Comments
Points
28.
A lot of flies were seen in deli today. Improve pest management. Use sticky strips below food and food prep areas, over trash cans, under counters and over trash cans.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 04/07/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Fried chicken hot holding was 118-123 degrees F. All potentially hazardous hot foods must hold at 135 degrees F or above. Chicken that has fell below temp should not be cooled for cold chicken; it should be discarded. Only chicken that has maintained temperature can be cooled.
2.0
34.
Do not store clean utensils between tables or between table and knife holders. These are not sanitary locations. Store all utensils in a clean and protected location.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/15/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
17.
Front display case was not holding foods at the proper temperature. Foods were reading 48-50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Have unit checked for proper operation. Will follow up on this issue on 7/21/10.
2.0
25.
One thermometer read 26 degrees F, the other read 30 degrees F. All thermometers must read 32 degrees F /- 2 degrees F in ice water.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 01/15/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Remove the grate at the end of the 3 compartment sink and clean drainboard of all grease or soil and then sanitize. Make sure this grate is removed and cleaned under as often as needed if it is to be used. Sanitize this area with 200-300 ppm quat solution.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/22/2009
Score: 97.5
#
Comments
Points
11.
Make sure to remove all racks or grates at the sanitizing end of 3 compartment sink and clean good. After cleaning, sanitize with 200-300ppm quat solution.
1.5
28.
Flies are still numerous inside the deli area. This area needs to be improved or full credit will be deducted on the next visit. Take further measures to prevent entry and eliminate.
1.0
49.
No documentation of approved training - no credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 10/14/2009
Score: 95.5
#
Comments
Points
11.
Make sure food prep sinks or tables are cleaned and sanitized after each use, or every 4hrs under constant use for the same purpose. Clean of all food soil, and then sanitize with approved sanitizer. In this facility approved sanitizer is 200-300 ppm quat.
1.5
19.
Do not store chemicals on food prep surfaces. Store chemicals in a safe, designated location. Only food grade dish detergent or sanitizer should be kept in food prep areas.
1.5
26.
Once opened store all dry foods such as sugar in a sealed, labled container.
0.0
28.
Numerous flies inside facility today; take measures to effectively control flies and their entry into facility.
1.0
40.
Wipe down all general equipment surfaces including shelving.
0.5
47.
Use approved storage to keep items off the floor.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 700 E PARRISH DR BENSON, NC 27504 Facility Type: Food Stand Inspection Date: 07/06/2007
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
11.
UPON ARRIVIAL SANITIZER WAS WEAK. AS WATER BECOMES CLOUDY CHANGE SANITIZER WATER SO YOU CAN MAINTAIN 200-400 PPM QUAT AMMONIA.
2.5
2.
DISPLAY COOLER WAS HOLDING CHICKEN, CHEESE @ 48-50 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F AND BELOW. IF HOT HOLD FOODS CAN NOT BE HELD AT 140 F OR ABOVE AT THE END OF THE TWO HOUR HOLD THROW AWAY THE FOOD THAT WAS NOT HELD AT 140 F.
2.5
24.
SEVERAL FLIES IN DELI AREA, IMPROVE PEST MANAGEMENT.
