Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/18/2024
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; In walkin cooler raw shrimp stored on bottom shelf below raw chicken. When storing items should be with highest final cook temperature on the bottom so from top of cooler to bottom should be ready to eat foods (veg, cooked foods,fruit), seafood, beef/pork, ground meats, poultry. CDI Told PIC about issue move to other shelf
0.0
23.
3-501.18; Priority; One container of cooked pork with date of 2/22. One container of cooked pork missing date label. All potentially hazardous foods being held should be date labeled once they have been prepped, cooked, or the package is opened. Have 7 days to use food and then should be discarded. CDI PIC added date labels and discarded
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/17/2023
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken stored on middle shelf above raw shrimp and dried chilis. Items should be stored with highest final cook temperature on the bottom to prevent contamination. CDI PIC moved chicken to bottom shelf.
1.5
15.
3-302.11; Priority; On prep table had raw shrimp and then also vegetables for making a sauce. When prepping should be in different areas or times to prevent cross contamination. CDI PIC put shrimp back in cooler to be prepped at another time.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/19/2023
Score: 99.5
#
Comments
Points
23.
3-501.18; Priority; Cut cabbage with a date of 1/9. PIC stated this was the wrong date as it was just cut. Make sure to date label with correct date so can keep track of time correctly. CDI PIC put correct date label.
0.0
41.
3-304.14; Core; Wiping cloths in bucket with chlorine sanitizer not strong enough at 10ppm. Wiping cloths should be kept in sanitizer at correct concentration in between uses. Chlorine sanitizer should be at 50-100ppm. CDI PIC made sanitizer to correct concentration.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/31/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; Raw chicken and pork stored on shelf above vegetables. When storing items should be with highest final cook temperature on the bottom so from top of cooler to bottom should be ready to eat foods (veg, cooked foods,fruit), seafood, beef,pork, ground meats, poultry. CDI Told PIC about issue move to other shelf
1.5
22.
3-501.16 (A)(2) and (B); Priority; Garlic and oil out at room temperature. Garlic and oil is a potentially hazardous food and has to be kept at 41F or below. If it is garlic and water then can stay out at room temperature. CDI Talked with PIC about the issue and new garlic moved to prep cooler.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/10/2022
Score: 98.5
#
Comments
Points
8.
2-301.12; Core; PIC washed hands and then used barehand to turn off faucet. When washing hands should dry hands and then use paper towel to turn off faucet to prevent recommendation of hands. CDI education
0.0
15.
3-302.11; Priority; Raw chicken stored on shelf above raw pork in walkin cooler. When storing items should be with highest final cook temperature on the bottom so from top of cooler to bottom should be ready to eat foods (veg, cooked foods,fruit), seafood, beef,pork, ground meats, poultry. CDI Told PIC about issue move to other shelf
0.0
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken sitting out on prep table throughout inspection. PIC stated was prepping and then got busy with orders. Do not leave out at room temperature. If have to walk away from task put back into cooler so that it does not rise in temperature. CDI
1.5
23.
3-501.18; Priority; Egg rolls in walkin cooler missing date labels. PIC stated was made today and date added. CDI
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/23/2022
Score: 100
#
Comments
Points
General Comments
When the front wall was built the restaurant went to take out only. Now that dine-in is allowed customers must have access to the restrooms. Open the door so customers can get to the restrooms or go back to take out only.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/03/2022
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Prep cooler was holding foods at 45*F, air temperature to the cooler was at 33*F. Keep the lids closed as much as possible so that foods do not get above 41*F.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/13/2021
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation.
1.0
4.
2-201.12; Priority; October 1, 2021 a new reportable illness was added to employee health form. Print out new employee health forms for every employee to sign and keep available.
0.0
5.
2-501.11; Priority Foundation; October 1, 2021 a written plan to clean up vomit and diarrhea is required. Information was given to the facility.
0.0
38.
6-501.111; Core; A fly was seen in dining area, but there is not dine-in in this facility. Customers are standing with door open longer than needed, try installing a fly fan.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/30/2019
Score: 99
#
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/05/2019
Score: 98.5
#
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/29/2019
Score: 98.5
#
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/07/2019
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/15/2018
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/15/2018
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/17/2018
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/15/2018
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: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/21/2016
Score: 95.5
#
Comments
Points
General Comments
The prep cooler and the walk-in cooler were holding foods at 44*F to 45*F. It is the beginning of summer, when outside temperature become warmer the prep cooler and walk-in cooler may not be able to keep the foods below 45*F.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/12/2012
Score: 94.5
#
Comments
Points
10.
Raw chicken was being prepared in the three compartment dish sink. Do not prepare any food in the dish sink, use the food prep sink behind the prep cooler. The 3-compartment sink is for utensil washing ONLY. Cross-contamination of cleaned utensils can occur. Store all raw foods in order of final cook temp in the reach-in freezer with highest final cook temps on bottom shelves. For example, raw chicken would be stored on the bottom.
3.0
11.
Sanitizer was much too strong in spray bottle, and weak or vacant in the bucket. Make sure all sanitizer solutions are 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas. Clean and sanitize all food prep tables and sinks after each use. Clean all food or utensil contact surfaces, then sanitize with approved sanitizer. Make sure utensil sink is cleaned and sanitized good, since raw chicken was placed in all 3-compartments.
1.5
28.
A few flies were noted inside the facility today; take measures to eliminate all flies.
0.0
36.
Replace torn gaskets to the prep cooler; re-paint or replace rusty racks in the walk-in cooler.
1.0
47.
Use approved storage to keep all items off the floor in the walk-in cooler. Buckets or crates are not approved.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/27/2012
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
10.
Food was being prepared in the three compartment dish sink, while dirty dishes were being stored. Do not prepare any food in the dish sink, use the food prep sink behind the prep cooler.
1.5
11.
Sanitizer was being stored in an old windex bottle, do not place sanitizer or soapy water in any chemical bottles. Sanitizer and soapy water must be placed in new unused bottles or containers.
1.5
36.
Replace torn gaskets to the prep cooler and general cleaning is needed of the gaskets.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/06/2012
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Grocery bags were still being used for food storage. Can not use Thank you or grocery bags for food storage. Shrimp and chicken was being prepared in the dish sink upon arrival. Raw meats must be prepared in the meat prep sink not in the dish sink. Dirty dishes were stored in one vat of the dish sink.
3.0
11.
Tea urn was brought back into the kitchen and washed but was not sanitized. All equipment and utensils must be washed, rinsed and sanitized used a bleach solution of at least 50ppm.
1.5
21.
Hot water was at 118*F, must be at least 130*F or higher. Will be back in 10days to check to see if hot water has been repaired.
1.5
36.
Replace torn gaskets to the prep cooler and general cleaning is needed of the gaskets.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/07/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Raw chicken stored above beef in the reach-in freezer. Store all raw meats according to final cook temp with highest final cook temps on bottom shelves or racks. From bottom to top: chicken>pork>beef. This will minimize cross-contamination risk. Store all cooked foods on top.
1.5
11.
Clean and sanitize all food contact surfaces and equipment. This includes drainboards, sinks, or knives. Clean all surfaces good removing ALL soil and food, then sanitize with approved sanitizer such as 50-100 ppm chlorine.
3.0
36.
Replace torn gasket on prep cooler doors.
0.5
40.
Clean hood vents.
0.5
46.
Replace all burned out light tubes.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/12/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Make sure dispencer handle stays up in all dry foods. This will prevent hand or fingernail contact with food. Raw pork stored above raw shrimp in the walk-in cooler. Store raw meats in order of final cook temperature with hightest final cook temps on bottom shelves or racks. Store raw meats in this order: chicken>ground beef>pork>seafood>beef steak. Keep all foods covered and protected in coolers and freezers.
1.5
11.
Clean and sanitize all food prep areas after each use. This includes prep tables and sinks. Keep clean side of the 3-compartment utensil sink cleaned and sanitized at all times. Clean all surfaces good, then sanitize with approved sanitizer such as 50-100 ppm chlorine.
3.0
36.
Replace torn gaskets on cooler doors where necessary.
1.0
40.
Hood vents over grill area needs to be cleaned.
0.5
46.
Replace burned out light tubes in the rear part of the kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good Food Temperatures; Improvement needed on cleaning and sanitizing food prep areas as well as utensil cleaning areas.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/06/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Store all raw meats according to final cook temperature with highest final cook temperatures on bottom shelves. For example raw chicken would always be below raw pork or beef. As a reminder, do not prep or wash any foods in the 3-compartment dish sink. This sink is for washing dishes ONLY. Use food prep sink for all food preparation activities.
1.5
11.
Clean all food contact surfaces and equipment good, then sanitize. This includes prep tables and sinks, 3-compartment sink and drainboard, and utensils such as knives. Clean all surfaces removing all soil, then sanitize with 50-100 ppm chlorine.
1.5
34.
Air dry all utensils and food pans. Do not stack items WET.
0.0
36.
Replace torn gaskets on all cooler doors where necessary.
1.0
40.
General equipment cleaning needed. Wipe down all equipment surfaces, including table adjacent to friers. Clean gaskets and interiors of coolers/freezers.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/19/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Cover all foods in the walk in cooler while they are in storage. Do not store raw meats above ready to eats vegetables and do not store buckets of sauces on the floor. Do not prepare any foods in the three comparment dish sink. Use prep sink behind the prep cooler.
3.0
11.
Sanitizer was not availabe when asked, it had to be made. Sanitizer should be made at all times.
0.0
21.
Hot water was 106*F when first checked, when checked laterr it was 115*F. Hot water should be 130*F or higher.
1.5
36.
Replace torn gaskets on cooler (reach in).
1.0
40.
Clean between fryers and wok station, gaskets. Clean gasket in prep cooler. Clean hand sink in the kitchen, mildew was inside the sink.
1.0
45.
Clean floors behind and under all equipment, especially beind the prep cooler and prep sink areas.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/17/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
Bucket of soy sauce on floor under dirty side drainboard of dishsink, container of sauce and yellow food color on shelf under dirty drainboard. Do not store any foods below the drainboard of dishsink that is used to hold dirty dishes, utensils, etc. Raw fish above ice in freezer, tofu below raw meats in walkin. Store ready to consume items above the raw meats and seafoods.
1.5
11.
Prep table used to prepare raw shrimp-table was wiped with a damp cloth and set to dry to use agian. Always use the sanitizing solution on prep areas between uses, especially after a raw seafood or meat. Knife and cutting board on clean drainboard of dishsink still had raw chicken on them. Visibly clean and sanitize before storing or reusing.
1.5
23.
Chicken bites fried and put in bucket, set at room temp then covered and put in small cooler. Use a method to cool foods such as ice bath, ice bags, small and shallow pans to cool quickly.
1.0
28.
Fly seen, remove and prevent.
0.0
36.
Replace torn gaskets on cooler (reach in). Wooden rice spoon in bad repair-replace.
1.0
40.
Clean between fryers and wok station, gaskets.
0.5
44.
repair slow drain at canwash.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/22/2009
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
2.
Uncovered employee beverage on prep table next to foods being prepared. All beverages, when consumed in the kitchen, must have a lid and be kept away from food prep, food storage and utensil areas.
1.5
6.
All foods (meats/seafoods) in the facility must have an English receipt to identify it to the source.
0.0
10.
Raw chicken uncovered and above sauces in walk in cooler, several containers of food uncovered in coolers. Store the raw meats and seafoods away from the ready to eat foods. Keep all foods covered. Single service bags are being reused to hold raw shrimp in freezer (to fry)then placed under fryer until used again. Do not reuse any single service containers/bag. Bucket of soy sauce on floor by 3-comp. sink. Do not place any containers of food on the floor.
1.5
11.
Clean tea nozzle.
0.0
23.
Bucket of fried chicken bites cooling out at room temperature by fryers. Use method to cool rapidly, do not cool by sitting out at room temp for extended time periods. Use shallow pans, ice baths, place in freezer, etc. to cool rapidly.
2.0
28.
Several flies seen in the facility. Remove and Prevent. Take measures to protect foods while in preparation from contamination.
1.0
33.
Rice scoop stored in a container of standing water. Do not store any utensil in standing water. Store in food product or on a clean dry surface.
0.5
36.
Repair or Replace torn cooler gaskets and rusty racks.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/31/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
Fried chicken and eggrolls in fryer baskets at an unapproved temperature. Must be kept in the cooler at 45 f or below under ready to cook and serve. Facility does not have the ability to hot hold these foods.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
Replace torn cooler gaskets and rusty racks. Replace worn out green wire food containers.
0.5
40.
Clean sides of equipment, wok station, between cooler and soup units, etc.
0.5
47.
GENERAL COMMENT Remove all storage from floor
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Several containers of food uncovered in coolers. Container of soy sauce on floor under dishsink, yellow food color on grease trap under dishsink dirty side. Keep all foods covered in all coolers. Do not place containers of food on floor and do not place any foods below the dishsink-dirty drainboard.
1.5
13.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
Bucket of fried chicken bites cooling out at room temperature by fryers. Use method to cool rapidly, do not cool by sitting out at room temp for extended time periods.
1.0
27.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/23/2009
Score: 97.0
#
Comments
Points
17.
GENERAL COMMENT Cold hold should be 45 f or below.
0.0
30.
Aprons were hanging outside in canwash to dry. Aprons should be placed in areas to protect from contaminates.
0.5
36.
Replace all torn gaskets, repaint cooler racks with chipped & missing paint.
0.5
39.
GENERAL COMMENT There is a domestic crock pot under prep table not being used, it should not be in restaurant.
0.0
40.
Clean cooler racks and bottom of reach in freezer.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION All foods not being used should be covered with lids, plastic wrap or aluminum wrap, this includes foods in walk-in, reach-ins and on prep tables. Manager tossed egg rolls.
1.5
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/13/2009
Score: 96.0
#
Comments
Points
15.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
34.
Air dry all washed dishes before stacking. Do not stack items wet.
0.5
40.
Clean degrease non-food contact areas better such as area around the friers/hood etc.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Cleaning and sanitizing needs improvement on prep sinks and clean end of 3 compartment sink. Get into the habit of cleaning these areas, removing all food debris and soil and then sanitize with 50-100 ppm chlorine solution. This should be done on all food contact equipment and utensils such as knives, prep tables, and sinks, cutting boards, tongs etc.
3.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/08/2009
Score: 88.5
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Fried chicken by fryer 68 f. Do not leave out at room temperature. Cook and serve or hot hold at 135 f or above.
2.0
17.
CORRECTED DURING INSPECTION Garlic and oil mixture by wok station 62 f. Do not keep this out at room temperature, must stay in cooler at 45 f or below.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
33.
Rice scoop in standing water. Do not store utensils in standing water. Store in product or on a clean, dry surface.
0.5
35.
Dirty metal-type single service container in middle of clean stack of single service items. Once a container has been used it cannot be reused or cleaned and reused.
0.5
2.
CORRECTED DURING INSPECTION Open employee beverage on shelf above prep cooler. Keep away or below all food prep & contact areas.
1.5
6.
CORRECTED DURING INSPECTION Hinge top take-out container with raw 'frog' legs, and parts found in the walk-in cooler. No receipt or proof of purchase from an approved source available . All foods in facility must come from an approved source, keep verification of such.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Several containers of food in coolers stored uncovered, cover all foods in storage to protect. Store raw meats below the ready to consume items. Use a scoop with a handle in all dry foods, do not use bowls. Raw frozen chicken was thawing in standing water at the dishsink. Do not place, prepare or thaw any raw meats at the 3-compartment dishsink. Do not thaw foods in standing water. Thaw in cooler or in the appropriate prepsink under cold running water.
1.5
11.
CORRECTED DURING INSPECTION Raw chicken was prepared at the prep table using a knife & cutting board. Upon completion knife was put back on magnetic holder and table was wiped with a cloth. Knife should have been taken to the dishsink to wash, rinse and sanitize before storing. Pre table should always be cleaned and sanitized between uses. Green basket above dishsink stored dirty. Visibly clean & sanitize all items before storing.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/13/2008
Score: 91.0
#
Comments
Points
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Replace all torn gaskets around beige cutting boards.
1.0
40.
REPEAT VIOLATION A lot of general cleaning is needed on sided equipment, containers hold dry food products and shelving.
1.0
43.
Reattach hand sink to wall in kitchen.
1.0
2.
CORRECTED DURING INSPECTION An open bottle of water was on a shelf above prep cooler. Store all employee drinks below food and food contact surfaces with a lid and straw. Drink was moved to proper location.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION raw red meat noddles and pink chicken like squares being prepare on drain board of dish sink. Can not prepare any food at dish sink!! Employees moved food to proper locations. Do not store food on floor.
1.5
19.
Glass cleaner or equipment cleaner was sitting on prep sink with a jug of oil. Store all chemicals away from and below food and food contact surfaces.
1.5
20.
NOT APPLICABLE
0.0
21.
Hot water on first check was 99 f, after employee turned up h2o heater 111 f. Hot water at dish sink should be 130 f or higher.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/01/2008
Score: 93.5
#
Comments
Points
15.
AIR DRY FOOD CONTAINERS BEFORE STACKING. DO NOT STACK WET.
1.5
3.
COOKED NODDLES WERE AT THE 3-COMPARTMENT SINK. DON'T PLACE ANY FOODS AT THE DISH SINK. KEEP ALL FOODS COVERED IN THE COOLER. IN THE FREEZERKEEP THE RAW MEATS BELOW THE PRE-COOKED FOODS AND ICE.*REPAIR BY 2-5-08*
2.5
9.
ALL EMPLOYEES MUST WASH HANDS AFTER TAKING ANY BREAKS, CONSUMING ANY FOODS AND BEFORE HANDLING ANY FOODS. 1 EMPLOYEE DROPPED AN ITEM IN THETRASH, PICKED IT UP AND WENT BACK TO FOOD PREP WITHOUT WASHING HANDS. FOLLOW PROPER HANDWASHING GUIDELINES ON FREQUENCIES & METHODS.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/17/2007
Score: 94.0
#
Comments
Points
15.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING. DO NOT STACK DIRECTLY ON EACH OTHER WET.
1.5
24.
FLIES STILL IN BACK KITCHEN AREA. REMOVE & PREVENT.
2.0
3.
FLOUR USED FOR CHICKEN BATTER MUST BE SIFTED THROUGH AFTER EVERY USE TO REMOVE LEFT OVER MEAT CLUMPS. KEEP ALL ITEMS COVERED IN COOLERS. KEEP RAW MEATS BELOW READY TO CONSUME ITEMS.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 10/04/2007
Score: 86.0
#
Comments
Points
11.
LOTS OF DIRTY PANS, WIRE RACKS FOR FOOD STORAGE AND UTENSILS FOUND ON STORAGE RACKS. VISIBLY CLEAN & SANITIZE ALL ITEMS BEFORE STORING. CLEAN TEA NOZZLE, HEAVY PINK MOLD BUILDUP. SANITIZER STRENGTH GOOD IN BOTTLE BUT NEVER USED. PREP TABLE HAD RAW BEEF ON IT THEN IMMEDIATELY USED FOR CANNED VEGETABLES. ALWAYS SANITIZE THE WORK SURFACES BETWEEN MEATS & READY TO CONSUME ITEMS.
2.5
16.
REPEAT! BOX OF USED EGG ROLL BAGS FOUND. ONCE THESE BAGS HAVE BEEN USED TO HOLD A FOOD THEY MUST BE DISCARDED.
1.0
17.
LOTS OF CLEANING NEEDED: EQUIPMENT, SIDES OF EQUIPMENT, WOK & FRY STATION, SHELVING ABOVE DISHSINK. CLEAN STORAGE DRAWER.
1.0
2.
REPEAT! GARLIC & OIL MIXTURE BY THE WOK STATION 71 F. DUE TO THE RISK OF BOTULISM THIS PRODUCT MUST BE KEPT IN THE COOLER AT 45 F OR BELOW. OPEN TOP PREP COOLER WAS HOLDING FOODS AT 49 F - 51 F. UNIT WAS ADJUSTED & NOW HOLDING 43 F. CHECK EQUIPMENT TO MAKE SURE IT IS PROPERLY OPERATING AT 45 F OR BELOW.
2.5
24.
FLIES SEEN LANDING ON VEGETABLES AT PREP TABLE. 2 DEAD ROACHES SEEN ONKNIFE RACK AND PREP TABLE. TAKE MEASURES TO REMOVE & PREVENT BOTH. KEEP FOODS PROTECTED!
2.0
3.
REPEAT! DO NOT USE THE GROCERY BAGS TO HOLD MEATS. USE A FOOD GRADE PLASTIC BAG OR CONTAINER. KEEP ALL FOODS COVERED IN COOLER. FOOD PRODUCTS ARE BEING STORED UNDER BOTH SIDES OF THE DISHSINK & SOAP IS BEING STORED UNDER PREP TABLE. CHOOSE THE SIDE OF THE DISHSINK THAT ISTO BE USED FOR DIRTY DISHES & DO NOT STORE FOOD BY OR BELOW THIS SIDE.STORE SOAP ON DIRTY SIDE OF DISHSINK.
2.5
9.
EMPLOYEE IS BACK EATING BY DRY FOOD STORAGE AREA. 2 EMPLOYEE DRINKS ABOVE DRY FOODS IN SAME AREA. DO NOT EAT ANYWHERE IN KITCHEN. KEEP EMPLOYEE BEVERAGES AWAY FROM FOOD STORAGE. EMPLOYEES ARE WASHING HANDSBUT NOT USING SOAP. USE SOAP EVERYTIME!
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/06/2007
Score: 91.5
#
Comments
Points
11.
NOT SANITIZER WAS AVAILABLE IN A BUCKET OR BOTTLE. PREP AREA WHERE RAWCHICKEN WAS BEING PREPARED WAS NEVER SANITIZED AFTER USING. KEEP A SOLUTION OF 50 PPM - 100 PPM CHLORINE SANITIZER TO USE ON ALL WORK SURFACES, ESPECIALLY AFTER RAW MEAT PREP. CLEAN KNIVES & GREEN WIRE RACK STORAGE CONTAINERS BETTER.
2.5
16.
ONCE A DISPOSABLE BOWL, PLATE, METAL CONTAINER, UTENSIL OR BAG HAS BEEN USED IT MUST BE DISCARDED DO NOT REUSE.
1.0
2.
GARLIC & OIL MIXTURE BY THE GRILL 68 F. BUCKET OF COOKED CHICKEN BY FRYER 114 F -117 F, EGG ROLL BY GRILL 79 F. KEEP THE GARLIC & OIL SAUCE IN THE COOLER, COOL FRIED FOODS RAPIDLY BY PUTTING THEM IN SHALLOW PANS & IN THE COOLER.
2.5
3.
DO NOT STORE ANY FOODS UNDER THE DIRTY SIDE OF THE DRAIN BOARD AT DISHSINK. USE A SCOOP WITH A HANDLE IN DRY FOODS. DO NOT USE THE GROCERY BAGS
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/08/2007
Score: 90.0
#
Comments
Points
11.
A HAIR SEEN ON CUTTING BOARD (SMALL SQUARE YELLOW) ONCE FOOD SURFACES HAVE BEEN CONTAMINATED CLEAN AS SOON AS POSSIBLE.
2.5
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING OR CROSS STACK.
3.0
24.
LIVE CRICKET SEEN IN KITCHEN BETTER PEST MANAGEMENT.
2.0
9.
EMPLOYEE CAME IN FROM OUTSIDE DID NOT WASH HIS HANDS BEFORE TOUCHING COOKING EQUIPMENT & UTENSILS. MUST WASH HANDS BEFORE & UPON ENTERING KITCHEN AREA.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/15/2006
Score: 93.5
#
Comments
Points
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING.
1.5
28.
CLEAN FLOORS BETWEEN, BEHIND AND AROUND ALL EQUIPMENT.
0.5
3.
DO NOT PREPARE FOOD IN 3 COMPARTMENT DISH SINK. WHEN NOT PREPARING FOOD KEEP COVERED IN KITCHEN AND IN WALK-IN COOLER AND FREEZER. KEEP HANDLES OF SCOOPS STORED OUT OF FOOD PRODUCTS.
2.5
32.
DO NOT STORE TRAYS OF FOOD ON FLOOR OR ON CRATES IN WALK-IN COOLER. KEEP ALL DRY FOOD PRODUCTS STORED UP OFF FLOOR.
0.5
5.
THERMOMETER AVAILABLE WAS 10 OFF CALIBRATE IN ICE BATH TO READ 32 F.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 05/04/2006
Score: 96.0
#
Comments
Points
11.
CLEANING AND SANITIZING OF SINK DRAINBOARDS AND FOOD CONTACT AREAS IS IMPROVED; CLEAN AND SANITIZE TEA NOZZLES ON TEA CONTAINERS. TAKE NOZZLES APART AND CLEAN; THEN SANITIZE WITH AT LEAST 50 PPM CHLORINE. CLEAN AND SANITIZE METAL BASKETS USED TO HOLD EGG ROLLS IN THE WALK-INCOOLER.
2.5
17.
CLEAN RACKS IN THE WALK-IN COOLER; SOME ARE STARTING TO RUST NEED TO BE RE-FINISHED. CLEAN AND DEGREASE UNDER SOME EQUIPMENT.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/02/2006
Score: 96.0
#
Comments
Points
11.
STILL SOME MINOR CLEANING AND SANITIZING TO SINK DRAINBOARDS ESPECIALLY IN THE CORNERS. MAKE SURE TO CLEAN AND SANITIZE WITH 50 PPMCHLORINE BEFORE WASHING UTENSILS. CLEAN AND SANITIZE FOOD PREP TABLES AFTER EACH USE.
2.5
17.
REPAIR SINK FAUCET AT 3 COMPARTMENT SINK. MINOR CLEANING TO COOLER GASKETS.
1.0
28.
MINOR FLOOR CLEANING AND REPAIR ESPECIALLY UNDER EQUIPMENT.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 12/05/2005
Score: 94.5
#
Comments
Points
11.
FOOD PREP SINK AND FOOD CONTACT AREAS ARE MUCH BETTER; CLEAN AND SANITIZE KNIVES AND OTHER UTENSILS BEFORE STORING THEM. CONTINUE TO WORK HARD ON CLEANING AND SANITIZING SINKS, PREP TABLES AND UTENSILS.
2.5
32.
KEEP ALL STORAGE ON APPROVED SHELVING OFF THE FLOOR.
0.5
9.
DO NOT STORE PERSONAL DRINKS ABOVE FOOD PREP AREA OR NEXT TO SINGLE SERVICE ITEMS. STORE ALL PERSONAL DRINKS ON LOWER SHELVING AWAY FROM FOOD PREP AREAS.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/25/2005
Score: 92.0
#
Comments
Points
11.
CLEAN AND SANITIZE CLEAN END OF DRAINBOARD ON THREE COMPARTMENT SINK. CLEAN AND SANITIZE ALL PREP TABLES WHEN PREPARING RAW SHRIMP AND THEN PRODUCE. CLEAN AND SANITIZE HARD TO REACH CORNERS.
5.0
32.
KEEP ALL STORAGE OFF THE FLOOR.
0.5
9.
ALWAYS STORE HANDLES WITH IT STICKING UP OUT OF THE PRODUCT; DO NOT ALLOW NO HAND CONTACT WITH FOOD PRODUCTS.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/28/2005
Score: 91.0
#
Comments
Points
11.
SOME KNIVES AND UTENSILS NEED TO BE CLEANED AND SANITIZED BETTER. CLEAN AND SANITIZED DRAINBOARDS AT 3-COMPARTMENT SINK AND PREP-SINK; CLEAN AND SANITIZE PREP-TABLE BEFORE PREPARING FOOD.
2.5
15.
STORE ALL CLEAN UTENSILS AND PANS ON CLEAN RACKS OR SHELVING.
1.5
17.
CLEAN EQUIPMENT BETTER SUCH AS HOOD VENTS AND RACKS IN THE WALK-IN COOLER. SOME RACKS ARE RUSTY; CLEAN FOOD CRUMBS FROM ALL SURFACES; DEGREASE EQUIPMENT
1.0
28.
CLEAN FLOORS BETTER
1.0
3.
DO NOT STORE FOOD OR MEATS ON TOP OF GARBAGE CONTAINER WHILE THEY ARE BEING PREPARED.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 11/04/2004
Score: 83.0
#
Comments
Points
1.
BABY CHICKENS WITH HEADS ON THEM NOT IN A ORIGINAL CONTAINER WITH NO RECEIPT THE CHICKENS MUST BE FROM AN APPROVED SOURCE
2.5
11.
WASH, RINSE AND SANITIZE DISHES IN THAT ORDER. AN EMPLOYEE DIDN'T SANITIZE THE DISHES IN SANITIZER. USE 50-100 PPM OF BLEACH FOR 2 MINUTES.
2.5
15.
AIR DRY DISHES BEFORE STACKING
1.5
2.
NOODLES 78 F, COOKED CHICKEN 65 F, FRIED CHICKEN 61 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F WHEN KEPT COLD OR AT OR ABOVE 140 F WHEN KEPT HOT
2.5
28.
REPAIR THE FLOOR IN THE KITCHEN
0.5
3.
COVER ALL FOODS IN THE WALK-IN AND IN REFRIGERATION UNITS. DO NOT STORE FOOD IN THANK YOU BAGS RAW LIVER STORED ABOVE VEGETABLES. STORE RAW MEATS BELOW READY TO EAT FOOD.
2.5
9.
EMPLOYEE WAS EATING RICE AT THE FOOD PREP TABLE DO NOT EAT IN FOOD PREP AREAS! EMPLOYEE WASHED HIS HANDS AFTER HANDLING RAW SHRIMP IN THE3 COMPARTMENT SINK. AN EMPLOYEE WASHED DISHES AND DIDN'T WASH HIS HANDS BEFORE HANDLING FOOD.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/02/2004
Score: 81.5
#
Comments
Points
1.
MUSSELS ARE NOT FROM AN APPROVED SOURCE - NO TAGS OR THE ORIGINAL CONTAINER WAS AVAILABLE. KEEP THE TAGS FOR 90 DAYS
2.5
11.
WASH RINSE SANITIZE DISHES IN THAT ORDER. USE 50-100 PPM OF BLEACH. CLEAN THE CLEAN SIDE OF THE DRAINBOARD. LESS THAN 50 PPM OF BLEACH WASFOUND IN WUPING CLOTH BUCKET - USE 50-100 PPM OF BLEACH.
2.5
15.
AIR-DRY ALL DISHES BEFORE STACKING. DO NOT PLACE CLEAN DISHES ON UN- CLEAN DRAINBOARD
1.5
17.
CLEAN THE SHELVING, PAINT THE WOOD SHELVING AND CUPBOARD DRAWERS USED TO STORE SINGLE SERVICE ITEMS. CLEAN THE OVEN
1.0
18.
HOT WATER AT THE 3 COMPARTMENT SINK WAS 126 F. IT MUST BE 130 F OR ABOVE.
2.5
2.
COOKED CHICKEN 96 PORK EGG ROLLS 80, GARLIC & OIL 88 KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 OR AT OR ABOVE 140 F.
2.5
28.
CLEAN THE FLOORS UNDER EQUIPMENT IN COOLER REPAIR HOLE IN WALL BY THE MEN'S RESTROOM AND THE HOLE IN THE WALL UNDER THE MEAT PREP SINK.
0.5
3.
SHRIMP WAS STANDING IN WATER. THAW UNDER COOL RUNNING WATER IN THE WALKIN OR PART OF THE COOKING PROCESS. THAWING RAW SHRIMP AT THE 3 COMPARTMENT SINK. THAW AT THE MEAT PREP SINK. USE A CUTTING BOARD WHENCUTTING RAW CHICKEN.
2.5
32.
STORE ALL ITEMS OFF THE FLOOR 6
0.0
9.
EMPLOYEE DRINK WAS ON THE FOOD PREP TABLE. KEEP ALL EMPLOYEE DRINKS BELOW THE FOOD PREP AREA WITH A LID & STRAW. WASH HANDS AT THE HANDSINK. DO NOT WASH HANDS AT THE 3 COMPARTMENT SINK.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 03/29/2004
Score: 90.5
#
Comments
Points
11.
MUST WASH, RINSE & SANITIZE AT 3 COMP SINK; DIRTY W R S CLEAN; SOME PANS/BOWLS/KNIVES PUT UP DIRTY
2.5
24.
EVIDENCE OF MICE IN DRY STORAGE AREAS
2.0
25.
REPLACE/REPAIR SCREEN AT BACK DOOR
1.0
28.
FLOORS NEED CLEANING UNDER EQUIPMENT
1.0
3.
DO NOT DISPENSE FOODS WITH SINGLE SERVICE CUP; STORE RAW MEAT BELOW/ SEPARATE FROM SAUCES/GARLIC; KEEP FOODS COVERED IN COOLERS; STORE SAUCE CONTAINERS OFF FLOOR
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 08/05/2002
Score: 91.5
#
Comments
Points
11.
SEVERAL PANS NOT PROPERLY SANITIZED AT 3 COMP SINK. ONLY STORE CLEAN UTENSILS ON RIGHT SIDE DRAINBOARD. WASH RINSE & SANITIZE (2 MINUTES) AT 3 COMP SINK ALL UTENSILS FOR FOOD CONTACT & MUST AIR DRY (REPEAT)
2.5
17.
CLEAN OUT DRAWER. CLEAN SIDES OF FRYER.
1.0
23.
(REPEATS) DUMPSTER NEEDS SWITCHED OUT FOR NEW ONE.
2.0
29.
PROVIDE 50 FT CANDLES OF LIGHT AT WORK SURFACES ONLY HAVE 30-45 FT CANDLES.
0.5
3.
PREP UNIT NOT HOLDING FOOD ON TOP AT < 45 F. NEED FIXED ASAP (1 REPEAT)
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 07/23/2002
Score: 86.0
#
Comments
Points
11.
CAN OPENER DIRTY; CUTTING BOARDS, CLEVERS STORED DIRTY WITH DRIED FOODON SURFACES. SEVERAL PANS ON CLEAN SIDE OF UTENSIL SINK NOT CLEAN & SANITIZE BLEACH (2 MINUTES) CLEAN & SANITIZE ALL SINKS. CLEAN BROILER & CLEAN TOP OF SMOKEHOUSE & SHELVING.
2.5
17.
GASKETS CRACKED ON COOLER UNIT & CLEAN TOP OF SMOKEHOUSE & SHELVING.
1.0
2.
LIVE WATER BUG FOUND IN FLOUR BIN.
2.5
23.
DUMPSTER DIRTY ON INSIDE NEED EXCHANGED.
1.0
28.
KEEP WALLS & FLOORS CLEAN IN KITCHEN IN & AROUND EQUIPMENT.
0.5
29.
MORE LIGHT NEEDED IN KITCHEN 50 FT CANDLES AT WORK SURFACE & 10 FT CANDLES IN WALKIN.
0.5
3.
(REPEATS) EGG ROLLS, RICE, CHICKEN ALL SITTING OUT @ ROOM TEMPERATURE ONCE COOKED PLACE IN COOLER; ALL FOODS MUST BE COVERED IN STORAGE. USEPREP SINK FOR MEAT & MIDDLE COMPARTMENT OF UTENSIL WASHING; DON;T SIT CHICKEN ON CARDBOARD OR PAPER BAGS ONLY USE APPROVED CONTAINER & PANS.SMALL COOLER NOT < 45 F.
5.0
7.
BAG OF RICE OPEN MUST BE SEALED UP WHEN NOT IN USE; KEEP DRY FOODS SEALED.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 04/16/2002
Score: 90.5
#
Comments
Points
13.
NEED NEW CUTTING BOARDS.
1.5
14.
ICE CHEST NOT NSF OR EQUAL.
1.0
17.
GASKETS CRACKED ON COOLER UNITS; MAINTAIN CLEAN SHELVING & EQUIPMENT.
1.0
28.
WALL IN WOMEN'S TOILET GOOD REPAIR; MAINTAIN CLEAN SLELVING & EQUIP- MENT.
0.5
29.
MORE LIGHT NEEDED IN KITCHEN 50 FT CANDLES & WALKIN 10 FT CANDLES.
0.5
3.
(REPEATS) ALL FOODS MUST BE COVERED IN STORAGE DONT STORE FOOD IN GROCERY BAGS; USE PREP SINK FOR MEATS & USE MIDDLE VAT OF 3 COMP SINK FOR VEGGIES WHEN NOT UTENSIL WASHING. DONT SIT FOOD ON FLOOR (BUCKET OF PEELED ONIONS)
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/17/2002
Score: 91.0
#
Comments
Points
11.
MUST HAVE CLEAN SANITIZER WATER AT 3 COMP SINK WAS VERY DIRTY > 50 PPM
2.5
14.
ICE CHEST NOT NSF OR EQUAL.
1.0
15.
AIR DRY UTENSILS BEFORE STACKING DONT STORE UTENSIL IN CONTAINER OF WATER (CLEAN TOP OF SALAMANDER)
1.5
17.
GASKETS CRACKED ON COOLER.
1.0
28.
CLEAN UNDER EQUIP (FLOOR)
0.5
3.
KEEP ALL FOODS COVERED IN STORAGE; DONT STORE FOOD IN GROCERY BAGS; DONT SIT FOOD ON PAPER IN WALKIN INSIDE CONTAINERS; USE PREP SINK FOR VEGGIES. MUST THAW MEATS IN WALKIN COOLER. DONT USE 3 COMP SINK FOR MEAT. DONT STORE ICE IN GROCERY BAG USE ORIGINAL BAG.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 01/08/2002
Score: 83.0
#
Comments
Points
11.
MUST WASH, RINSE & SANITIZE ALL FOOD CONTACT CLEAN RICE COOKER, ICE SCOOP DIRTY, UTENSILS DIRTY, CUTTING BOARDS DIRTY.
2.5
13.
NEED NEW CUTTING BOARDS
1.5
14.
ICE CHEST NON NSF OF EQUAL.
1.0
15.
AIR DRY ALL UTENSILS BEFORE STACKING (DONT STACK WET)
1.5
16.
DONT STORE SINGLE SERVICE CONTAINERS ON MEAT PREP SINK
1.0
17.
CLEAN GASKETS ON COOLER UNITS; GASKET ON BARIE MARIE TORN; REPAIR BROKEN SHELF ON WORK TABLE.
1.0
18.
HOT WATER AT 3 COMP SINK ONLY 121 F MUST BE > 130 F.
2.5
28.
CLEAN & SCRUB FLOORS UNDER EQUIPMENT. PAINT & REPAIR WALLS IN BATHROOMAND KITCHEN WHERE NEEDED.
0.5
3.
PROVIDE INDIRECT DRAIN ON ONLY PREP SINK; DONT USE 3 COMP SINK TO THAWOR PREP FOOD (MEATS) USE PREP SINK & TABLES FOR FOOD. 3 COMP SINK FOR UTENSILS ONLY. MAY WASH VEG AT 3 COMP ONLY NO MEAT; THAW MEATS UNDER RUNNING COLD WATER AT PREP SINK; DONT STORE FOODS IN DRINKCOOLER ONLY DRINKS; KEEP FOOD OFF WALKIN FLOOR; DONT STORE FOOD IN GROC BAGS STORE IN PLASTIC CLEANABLE CONT KEEP FOOD COVERED IN STORAGE
2.5
32.
STORAGE OFF FLOORS
0.5
5.
PROVIDE FOOD THERMOMETERS.
1.5
7.
LABEL ALL DRY FOOD BINS CLEAN BINE & USE A SCOOP W/HANDLE.
Location: 704 E PARRISH ST BENSON, NC 27504 Facility Type: Restaurant Inspection Date: 02/24/2000
Score: 80.0
#
Comments
Points
11.
PANS NOT CLEANED PROPERLY.
2.5
17.
CLEAN HOOD; INSIDE THE CONDIMENT REFRIDGERATOR.
1.0
2.
RICE 110F, COOKED PORK 105F, NOT HELD AT 140F OR MORE.
5.0
3.
DO NOT STORE CARROTS IN THE HARD TO CLEAN PLASTIC GRATED PAN THAT IS NOT EASY CLEANABLE. DO NOT SET DOWN CONTAINERS OF COOK PORK THAT HAS DRAIN HOLES ONTO THE UTENSIL SINK. COVER FOODS, STORE RAW MEATS SEPERATE FROM VEGETABLES.
