Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 07/23/2024
Score: 98.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand wash sink at bar area was blocked. All handwashing sinks must stay accessible at all times for use. CDI
0.0
16.
4-501.114; Priority; No approved sanitizer at the start of inspection. Sanitizer at 100 ppm chlorine must be available for use at all times of operation. Sanitizer made during inspection and tested good. CDI
1.5
38.
6-202.15; Core; Doors that open to the outside must self-close. Replace self-closer on rear entry door.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/07/2024
Score: 98
#
Comments
Points
20.
3-501.14; Priority; When cooling any foods you have 2 hours to drop foods from 135*F to 70*F, then another 4 hours to drop from 70*F to 41*F. It is up to the employees to monitor the temperature drops during the cooling process.
1.5
33.
3-501.15; Priority Foundation; When cooling foods down use shallow pans with lids with holes or foil with holes or plastic wrap with holes. You can use an ice wand to help with cooling or zip lock baggies filled with water to help cool food down. When questioning the manager about cooling they were using deep bowls in an ice bath leaving middle to still be warm. If deep bowl are going to be used do not fill the bowl up go half way with ice all around the bowl
0.5
41.
3-304.14; Core; Upon arrival a wiping wet cloth was on the prep cooler. Once a cloth becomes wet, must place into a container of sanitizer can not leave setting out on prep areas.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 01/04/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The shredded chicken in the steam table was holding at 120*F, manager had turned the steam table off after lunch. Can not turn steam table off, must keep foods maintain a temperature of 135*F or higher. Chicken was reheated to 165*F.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 09/08/2023
Score: 97
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; The 2 door reach in cooler and the glass reach-in cooler were both holding foods at 44*F. All cold hold foods must be held at 41*F or below. Will be back to verify thermostat has been turned down and equipment has been serviced.
3.0
43.
3-304.12; Core; Keep ice scoop handle stored up out of the ice
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 06/06/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority Foundation; Fly strips were placed above a food prep sink, and above a bin of rice. In the back storage building onions were stored on the floor. Can not place sticky strips above food prep areas or above food contact areas. All foods must be stored above the floor. Raw chicken was placed in dish sink vat, while cooked peppers were cooling on the drain board all on the same prep sink. Need to label prep sinks for raw meat prep and ready to eat food prep.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The 2 door reach-in cooler on the left as entering the kitchen is not holding foods at 41*F. Air temperature was at 42*F, food temperature were at 44*F-45*F. All cold hold foods must be held at 41*F or below. It is recommended to get refrigerator serviced and to turn the thermostat down to 35*F so food can hold 41*F.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/27/2023
Score: 97.5
#
Comments
Points
6.
2-401.11; Core; Drink stored in cooler above food items. Store all employee drinks in approved locations way from food and utensil areas.
0.5
16.
4-501.114; Priority; Sanitizer weak or vacant in buckets. Use test kits and change solutions as often as necessary to maintain proper strength of 100 ppm chlorine. Use sanitizer on all food contact surfaces, equipment, and utensils. Store all WET or DAMP wiping cloths in approved sanitizer between uses. Sanitizer changed during inspection and then tested good. CDI
1.5
55.
6-501.12; Core; Clean dusty ceiling tiles and vents.
0.0
56.
6-303.11; Core; Replace burned out light fixtures that are not working. Replace missing light shield in the rear prep area.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/19/2022
Score: 95.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
6.
2-401.11; Core; Personal drinks were sitting on prep tables and prep area with food. All personal drinks must be stored below food and food prep areas.
0.5
16.
4-501.114; Priority; Drink nozzles had a lot of slime build-up. When manager was shown he removed all the drink nozzles and washed, rinsed and sanitized them.
1.5
23.
3-501.17; Priority Foundation; A few items that are in the kitchen had todays date on them, came from the original batch in the walk-in cooler with 12-16-22 date. When pulling product from the original batch must have matching dates. Must use the latest date with all foods.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/31/2022
Score: 92
#
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. Failure to demonstrate sufficient food born illness prevention knowledge. 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
8.
2-301.14; Priority;fter touching bare human body parts other than clean hands and clean, exposed portions of arms; P
(B) After using the toilet room; P
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in par. 2-403.11(B); P
(D) Except as specified in par. 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves for working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
There was no handsoap available for any emloyee to handwash. soap was brought over at inspection from bakery next door to provide soap. employee walked outside and handled garbage with gloves on without being able to wash hands upon return. no soap was available at the sink by the chips where employees put on gloves to handle chips. soap provided. CDI
2.0
10.
6-301.11; Priority Foundation; Soap must be available at all employee handsinks. soap placed at sinks. CDI
1.0
10.
6-301.12; Priority Foundation; paper towels required at all employee handsinks. paper towels placed at sink at inspection. CDI
0.0
23.
3-501.17; Priority Foundation; continue to work on date marking. all open packages of hot dogs or deli meat must be date labeled. All prepared tCS foods such as cooked meats, salsa and cut tomatoes must have a date label and held for no more than 7 days. labels at added at inspection. cdi
1.5
38.
6-501.111; Core; Many flies present in the kitchen. Increase pest control measures to eliminate flies.
1.0
54.
5-502.11; Core;REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Build up boxes, garbage, and milk crates behind the facility and around the dumpster area provided harborage areas for flies. Many flies observed outside the facility due to trash buildup.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 06/09/2022
Score: 94.5
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hour of operation.
1.0
4.
2-201.12; Priority; A current employee health form was not available when asked, new information is being given to the facility.
1.5
5.
2-501.11; Priority Foundation; A vomit and diarrhea clean up plan was not available when asked. Information is being given to the facility.
0.5
15.
3-302.11; Priority; Hot dogs, deli meat are ready to eat foods that need to be moved above raw meats. Manager moved during inspection.
0.0
23.
3-501.17; Priority Foundation; Dates are not being written with salsa, deli meats and hot dogs. Once salsa is made a date must written with the main batch. Once deli meats and hot dogs are open dates must be written down.
1.5
38.
6-202.16; Core; Flies seen today. Back door fan switch is broken and the self-closing does not work. Repair fan at the back door to prevent flies from entering into the facility. Sticky strips can be used at the back door only.
1.0
49.
4-602.13; Core; Remove the plastic off the shelving above the dish sink.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/02/2022
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; An employee with food safety certification must be present during hours of operation.
1.0
10.
5-205.11; Priority Foundation; Upon arrival there was fries being stored in the hand sink. Can not use the hand sink for storage. The hand sink must be empty at all times for employees to easily wash their hands. Fries were removed when told of the problem.
1.0
16.
4-501.114; Priority; Sanitizer in the dish sink vat was too weak to turn the color of the test strips. When questioning about the sanitizer they showed me how they turn their equipment on. They are adding water to the system that already uses water. They were instructed not to add extra water when making sanitizer.
0.0
General Comments
An expansion has been made of the facility. A drawing of the new expansion with the location of the hand sink and equipment must be turned into our office for approval.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 12/21/2021
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; While the facility is in operation, there must be a manager on duty that is certified in food safety. A person that is responsible for the food operation and that is certified in food safety was not on duty at time of inspection.
1.0
5.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with the PIC on where to locate a written plan.
0.0
38.
6-501.111; Core; Live roaches seen in the kitchen under and around equipment. Take stronger pest control measures now to remove and prevent. Keep all foods and food contact items protected in storage and prep.
1.0
54.
5-501.110; Core; Boxes and bags of trash on the ground around an over flowing dumpster outside. Dumpster needs to be emptied more often to prevent an over flow, or provide a second dumpster to hold trash/recyclables in. Trash cannot be placed or stored on the ground until picked up by trash removal company.
Location: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 10/28/2019
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: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 08/19/2019
Score: 96
#
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: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/06/2019
Score: 91
#
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: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 02/07/2019
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: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 11/29/2018
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: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 05/21/2018
Score: 95
#
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: 5833 US Hwy 301 S FOUR OAKS, NC 27524 Facility Type: Restaurant Inspection Date: 03/01/2018
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!
