Premises Information


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Name

FALLING CREEK STORE

Address

2278 FALLING CREEK STORE

City/State/ZIP

KINSTON

28504

Premise Type

1 - Restaurant

County

Lenoir

Inspection Date

9/9/2026

Final Score @ Grade

General Comments

Raw, bone-in chicken for fried chicken has been added to menu with no approval from this department. Three to four packages/containers of raw, bone-in chicken discarded immediately. Owners state they want to add one 'plate' meal per day, such as spaghetti, chicken pastry, tacos, etc. with no cooling and leftovers to be discarded. They asked if they can bring raw meats from grocery store and cook immediately when they arrive (after handwashing, etc) so that food does not need to be refrigerated. They asked about two meats on the same day - no, because both meats cannot be prepared at the same time without enough refrigeration, one of the meats would need to be at room temperature while the other one is being prepared. This is not approved. EHS requested written request of what foods owners want to add to menu. The new menu shall not begin until approval received from this department. Manager states all foods held hot are discarded at the end of the day. Magnets provided that explain storage in refrigerators from top to bottom, temperature danger zone (TDZ), and cooling times and temperatures. Manager and owner both state no raw meats or raw eggs will be served undercooked.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	Yes	No	2-301.14 - Employee washes utensils and then dons gloves and touches a knife, a skillet, and a spatula without washing hands - CDI: EHS explained, and employee immediately washed hands. Hands shall be washed as frequently as needed to prevent contamination - for example: when changing tasks, after touching trash, upon arrival to kitchen, after touching hair or face, etc.
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11 - Raw eggs above shredded and string cheese and wieners in 2-door reach-in work-top refrigerator. In same refrigerator, bone-in chicken stored on same shelf with other foods, raw and ready-to-eat. Raw, bone-in chicken was not on the menu approved for this establishment and the 4-5 containers/packages were discarded immediately after contacting owner. Package of country ham propped on flats of raw, shell eggs. Open package of raw hamburger and open package of raw sausage patties in freezer above pre-cooked tenders - CDI: raw, bone-in chicken discarded. Food in refrigerator and freezer rearranged so that ready-to-eat foods are stored above and adequately separated from raw meats and raw eggs. Keep raw meats adequately separated from each other on shelf. Raw meats shall be stored according to bacterial load/cooking temperature in refrigerator.
18	1.50	Proper cooking time & temperatures	Yes	No	No	3-401.11 - Two to three burgers temped by EHS are not fully cooked - CDI: 140-150f in thickest part - CDI: cooked more and final temp of all - 159f. Raw hamburger shall be cooked to 155f or above. Use an accurate thermometer to measure final cook temperatures.
19	0	Proper reheating procedures for hot holding	Yes	No	No	3-304.11 - Chili in crock is 127-132 and has been in this crock for approximately 2 hours (not a reheat) - CDI: chili reheated to approximately 175f immediately. Foods that are being heated from a commercial package for hot holding shall be reheated to 135f or above within 2 hours.
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16 - Lettuce halves and ranch dressing top of lift-top refrigerator are 41-44f - CDI: top portion of halves of lettuce that are above fill line and Ranch discarded. Cold foods shall be kept at 41f or below. Chicken salad in bottom of lift-top refrigerator is 42-43f - immediately discarded (best buy date is 09/06/2026).
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.17 - Chili opened yesterday, wieners opened this morning, and milk not date marked - CDI: according to management, all are within 7-day time frame and are immediately dated according to days used. Some foods have one date, some have two dates, and some are not dated. Foods that are Time/Temperature Control for Safety (TCS) shall be dated with the date that is 7 days past when the food was opened/cooked. If you choose to use open date and discard date, that is fine, but be consistent. 3-501.18 - Foil wrapped wieners are past date mark - CDI: discarded. Foods shall be discarded at the end of 7 days from opening/cooking.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 - Two bottles of chemical are not dated - CDI: immediately labelled. Chemicals shall be labelled with the common name.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 - Single-service plastic spoon for dipping slaw is inside container of slaw and covered with lid - CDI: spoon discarded, and EHS explained that the single-service spoon may only be used one time AND that when a dispensing utensil is in a TCS food, the handle shall be above the food and above the rim of the container.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	Yes	No	No	4-501.19 - Temperature of detergent water while employee washes utensils is approximately 89f - CDI: EHS explained, and employee added enough hot water to raise temperature of water in wash vat to approximately 117f. Temperature of detergent solution while washing utensils shall be maintained at 110f or above. 4-603.16 - Employee washing utensils skips rinse step - CDI: EHS explained, and employee immediately rinsed utensil. Food contact surfaces shall be washed, rinsed, and sanitized. Skipping the rinse step leaves detergent and possibly food particles on the utensil. Detergent and food particles make sanitizer less effective.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.11 - Floor in restroom is wearing. Shall be in good repair.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 - Lighting is short over handwash sink beside cook area. Lighting intensity shall be 20 foot-candles or more at 30 inches above the floor in areas of handwashing.