Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 03/25/2024
Score: 98
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager on duty. There should be a certified food protection manager on duty during all hours of operation.
1.0
8.
2-301.12; Core; Employee used bare hands to turn off faucet after washing hands. When washing hands should use paper towel to turn off faucet to prevent recontamination.
0.0
10.
6-301.12; Priority Foundation; One of the hand sink paper towel dispenser not working at start of inspection. Paper towels or hand drying device should be available for proper hand washing procedure. CDI PIC restocked
1.0
22.
3-501.16 (A)(2) and (B); Priority; Milk and egg stacked outside walk-in where were recently delivered. Employees were busy serving lunch so had not gotten to putting up the foods yet but foods were rising in temperature at 42-43F. All potentially hazardous foods being cold held should be at 41F or below. Make sure to put deliveries up in cooler ASAP so they do not rise in temperature. CDI PIC had milk and eggs moved into the cooler.
0.0
48.
4-302.14; Priority Foundation; Had chlorine sanitizer in bucket when tested but when asked about test strips facility only has Quat. test strips. If going to use chlorine sanitizer then need to have chlorine test strips. CDI PIC had bucket remade with the quat sanitizer.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 06/07/2023
Score: 99
#
Comments
Points
10.
5-205.11; Priority Foundation; Hand sink at the dish machine was holding chemicals. When told of the problem manager moved the chemicals out of the hand sinks. Hand sink can not be used for storage must be empty so hands can be washed.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 08/08/2019
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: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 12/20/2018
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: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 01/27/2012
Score: 96
#
Comments
Points
10.
Raw fish was being prepared in vegetable sink, and pies were being transfered at the raw meat sinks. When preparing food the vegetable sink is for vegetables and cooked foods. The meat sink is for raw meats only. Manager had employee move fish and pies.
3.0
16.
Hash brown on steam unit was 120*F, all hot hold foods must be held at 135*F or higher.
0.0
34.
Let all dishes air dry completely before stacking.
0.5
47.
Milk crates are not approved storage.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 10/20/2011
Score: 96.5
#
Comments
Points
10.
Individual containers of juice was being thawed in the meat prep sink. Use vegetable prep sink to thaw vegetables, pre-cooked meats, and ready to eat food and beverages. The meat and chicken prep sink is for raw meats and raw chicken only!!
3.0
17.
Stew beef in the walk-in cooler was at 50*F, all cold hold potentially hazardous food must be kept at 45*F or below.
0.0
24.
Can not thaw food in standing water. Must thaw food under cold running water, in the refrigerator or part of the cooking process.
0.5
36.
Gasket is beginning to tear in the double door reach-in cooler holding the beverages.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 07/07/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
Personal drinks were being stored on prep sink area and above food in the walk-in cooler. Store all personal drinks below food and food prep areas. It is recommended to use a cup with a lid and a straw.
1.5
10.
Cans of food was being used as a door prop. Do not use cans of food as a door prop. Individual containers of juice was being thawed in the meat prep sink. Use vegetable prep sink to thaw vegetables, pre-cooked meats, and ready to eat food and beverages.
1.5
17.
Once food has been used for the current meal, then place back into the cooler. Do not let food set out at room temperature for long periods of time.
0.0
28.
Several small flies were seen below counter of dish machine area. Keep area below counter free of food debris and use sticky fly strips below the counters.
1.0
36.
Gasket is beginning to tear in the double door reach-in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 05/17/2011
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Food boxes stored directly on the floor in the walk-in freezer. Do not place food directly on the floor. Use approved storage or shelving for all food product. This is a food protection issue.
1.5
17.
Potatoe salad being served in the prep area was 52 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. An ice bath can be used to hold temp at the prep area, but ice need to be around the pan sufficiently enough to hold 45 degrees F or below.
2.0
28.
A few flies were noted inside facility; take measures to control and eliminate all flies inside facility.
0.0
36.
Moldy caulk seam was removed behind the pre-wash hose, but new caulk seam wasn't done.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 10/22/2010
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
16.
One hot hold item, (fried fish) was 125-146). All hot hold potentially hazardous foods must be held at 135 degrees F or above. Keep items stirred and rotated to help keep at the proper holding temperature.
0.0
17.
Cubed beef was previously cooled and then taken out to reheat a portion of it. The remainder was then taken back to the walk-in cooler. It read 52 degrees F. Do not take a whole pan of food out of the cooler if only one portion is to be used. Cooling and reheating should only be done once. Once previously cooled foods exceed 45 degrees F, they shouldn`t be cooled again.
2.0
28.
Still a few flies noted in the facility; this is much improved over previous inspections.
0.0
43.
Make sure all handwashing sinks stay accessible and properly stocked with soap and towels.
1.0
44.
Keep dumpster doors and lids closed at all times.
0.0
47.
Store employee personal items in approved locations away from food prep areas. Items such as coats and purses should be placed in one approved designated area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 08/17/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
17.
Ham & cheese sandwiches at reach-in cooler were out of temp as noted. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not leave cold hold items out of temperature control too long. If these items go out of temp, there is no corrective action for it. These items must be discarded.
2.0
28.
Take measures to control small flies. This issue has improved.
1.0
36.
Repair leaking booster heater at dishmachine.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 06/11/2010
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
2.
Employees were eating at a food prep table. All employee food and drink must be in approved locations. NO EATING in the kitchen. Drinks must have a lid and straw and be kept away from food or utensil areas.
1.5
11.
Sanitizer was weak in one bucket; should be 200-300 ppm quat. Use test kits and change solutions regularly to ensure proper strength.
0.0
14.
Sausage cooling for > 2hrs was still 75 degrees F. All foods must cool to 70 degrees F or less in 2hrs and from 70 to 45 degrees F or less in 4 hrs. Total cooling time cannot exceed 6 hrs.
2.0
23.
Use loose lids, shallow pans, ice bath, or utilize freezer to meet cooling requirements on item #14.
1.0
28.
Take measures to control small files. Lots of small flies in the kitchen.
1.0
44.
Dumpster outside is leaking; have dumpster replaced.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 10/29/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Make sure all raw meats are keep below ready to eat foods on carts and shelves in walk in cooler and walk in freezer. Always store foods according to final cook temps with highest cooking temp on bottom. From bottom to top: Chicken, beef, pork,fish/seafood, ready to eat foods.
1.5
15.
Make sure all foods are reheated rapidly. All hot foods must maintain 135 degrees when hot holding. If cooled they, must be reheated to 165degrees rapidly. Steamer was not turned on! Food was discarded.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 07/17/2009
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
25.
Make sure metal stem thermometers read 32 f in ice bath.
0.5
38.
GENERAL COMMENT Pressure gauge on dish machine is not working.
0.0
40.
Clean gaskets on coolers, friers, ovens and grill areas.
0.5
43.
GENERAL COMMENT Repair drip at handsink
0.0
44.
GENERAL COMMENT Keep dumpster doors closed
0.0
45.
GENERAL COMMENT Clean floors under racks in dry storage.
0.0
2.
CORRECTED DURING INSPECTION All employee drinks must be stored in areas that will not contaminate foods or food contact areas. Drinks must also have lid and straw and be consumed in a sanitary manor.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Keep sanitizer buckets mixed at proper strength. Must be 200 ppm for quat sanitizer. Clean inside of ice machine regularly to prevent mold/slime build up.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 06/08/2009
Score: 96.0
#
Comments
Points
15.
NOT OBSERVED
0.0
28.
A lot of flies seen in kitchen, improve pest management.
1.0
2.
CORRECTED DURING INSPECTION Personal drinks and pack of cigarettes were sitting with peanut butter and jelly. All personal drinks and items should be stored below food and food prep areas.
1.5
7.
NOT OBSERVED
0.0
10.
CORRECTED DURING INSPECTION When storing food store all raw meats below cooked and pre-cooked foods. Do not thaw cooked foods with raw meats, must thaw seperately. Store raw meats as follows: vegetables, cook foods on top, fish products, pork products, beef products, ground beef and poultry. on bottom.
1.5
11.
GENERAL COMMENT Clean tea nozzles better (one dirty).
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 10/17/2008
Score: 93.5
#
Comments
Points
31.
NOT OBSERVED
0.0
36.
Gasket is torn in double door reach-in cooler, replace torn gasket.
1.0
45.
Floor below dish machine has debris build-up, clean on a regular basis below drain boards and machine.
0.5
3.
Employee with gloves placed hand in pant pockets; place glasses on face then proceeded to place food plates on trays. Employees must wash hands after touching personal clothes, face & before touching food.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION A bag of raw potatoes was sitting on drain board of raw meat prep sink. Do not place ready to eat foods or vegetables at the raw meat sink.
1.5
11.
Ice shield had pink mold forming, inside two tea nozzles had mold build-up and ceiling of microwave oven has driend food debris. Clean ice shield, tea nozzle and ceiling of microwave oven.
1.5
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 05/02/2008
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
11.
REPEAT: SANITIZER AVAILABLE WAS WEAK OR VACANT. WHEN USING QUAT. AMMONIA PROPER STRENGTH SHOULD BE 200 PPM.
5.0
2.
FRIED FISH IN STEAM TABLE WAS AT 110 F TO 125 F. ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR HIGHER. TIME IN LEU OF TEMPERATURE SHOULD BE USED ON FOODS NOT ABLE TO HOLD 135 F TEMPS. DOCUMENT THE FOOD ITEM, THE TIME IT LEAVE THE COOLER OR COOKER, HOLD OUT OF TEMPERATURE FOR 2 HOURS THEN THROW AWAY WHAT FOOD IS LEFT. EXAMPLE: SEE INSPECTION SHEET
2.5
9.
ALL EMPLOYEES SHOULD WASH THEIR HANDS AFTER PLACING THEIR PERSONAL ITEMS AWAY BEFORE STARTING THEIR DAILY WORK.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 10/09/2007
Score: 97.5
#
Comments
Points
3.
UPON ARRIVIAL FREEZER UNIT WAS DEPOSITING ICE ONTO BOXES OF FOOD. MANAGER REMOVED FOOD FROM BOXES AND PLACED IN AN AREA WHERE UNIT WAS NOT DEPOSITING ICE. ALSO RAW HAMBURGER WAS BEING PANNED ON SAME TABLE AS COOKED FOODS. PREPARE ALL RAW MEATS AT THE MEAT PREP SINK ONLY. THEN USE YOUR TABLE AT THE OVENS FOR COOKED FOODS ONLY. MANAGER CORRECTED PROCEDURE.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 07/18/2007
Score: 93.0
#
Comments
Points
11.
ICE MACHINE NEEDS TO BE CLEANED ON A REGULAR BASIS.
2.5
2.
FISH, CHICKEN, PUREED MEAT WAS AT 125-135 F ALL IN WARMER. POTATOES SITTING OUT ON TOP OF STEAMER WERE AT 100 F. ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE. DO NOT SIT FOOD OUT OF CONTROL HEAT SOURCE.
2.5
24.
SEVERAL FLIES SEEN TODAY. IMPROVE PEST MANAGEMENT.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 05/15/2006
Score: 97.5
#
Comments
Points
9.
EMPLOYEES EATING AND DRINKING IN THE KITCHEN; ALL EMPLOYEE FOOD AND DRINK SHOULD BE CONSUMED IN DESIGNATED AREAS AWAY FROM FOOD PREP OR UTENSIL AREAS. ALL DRINKS SHOULD HAVE LID AND STRAW.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 12/05/2005
Score: 97.5
#
Comments
Points
3.
USE CORRECT THAWING PROCEDURES FOR ALL MEAT PRODUCTS. THAW ONE OF THREE WAYS; THAW IN THE COOLER, THAW IN THE MICROWAVE AS PART OF THE COOKING PROCESS OR THAW UNDER COOL RUNNING WATER.
Location: 2315 NC 242 N BENSON, NC 27504 Facility Type: Institutional Food Service Inspection Date: 02/25/2004
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SANITIZER WAS 100 PPM FOR QUAT IN 3-COMP SINK, MUST MIX 200-300 PPM FOR QUATERNARY AMMONIUM SANITIZER. MUST HAVE SANITIZER AVAILABLE IN BUCKET OR SPRAY BOTTLES. MIX CHLORINE SANITIZER 50-100 PPM. CLEAN TEA NOZZLES THOROUGHLY AND REGULARLY TO PREVENT BUILD-UP.
