Location: 600 E Main St. Benson, NC 27504 Facility Type: Restaurant Inspection Date: 04/01/2024
Score: 98
#
Comments
Points
24.
3-501.19; Priority Foundation; Shredded lettuce, sliced tomatoes and sliced cheese in the open top sandwich prep area on line without any time stamp. According to the facility SOP, foods placed in this top area are to be held under time control. Each item needs a time stamp on it or when the item was placed under time control or when the disposal time is at the end of the time control window. Operator was able to place a time stamp on them. Monitor throughout the shifts.
1.5
38.
6-501.111; Core; A few flies noticed in the facility. With the increase of temperature and an increase of business, a stronger fly control plan is recommended. Keep all items protected in storage and preparation. Suggest fly fans at all entrances and better self closing windows at take out.
0.0
41.
3-304.14; Core; The sanitizer solution for wiping cloths was very soiled with food debris and turbid, the chlorine concentration was weak or vacant. The sanitizer buckets for wiping cloths should be changed when soiled. Solution in the buckets should be between 50ppm-100ppm when using a Chlorine based sanitizer.
Location: 600 E Main St. Benson, NC 27504 Facility Type: Restaurant Inspection Date: 10/23/2023
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee beverage on the hamburger bun storage area. Keep all beverages stored in a location that is below and away from all food prep and food storage areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cooler drawer by front beverage station holding a few individual milk containers at 45F. Unit should be able to hold items 41F or below. Items moved until unit is repaired.
0.0
38.
6-501.111; Core; Flies seen in the dry storage room, around the dish sink, food prep stations and sandwich make line, as well as in the side beverage prep room. Increase pest management to remove and prevent flies. Keep all food and food contact items stored in a manner to protect them.
1.0
41.
3-304.14; Core; Chlorine strength in the bucket for wiping cloths was weak or vacant in concentration. When using a chlorine based sanitizer, they concentration must be between 50ppm-100ppm. Buckets were remade.
