Premises Information


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Name

AGGIES HOT SUBS

Address

2814 CASHWELL DR

City/State/ZIP

GOLDSBORO

27534

Premise Type

1 - Restaurant

County

Wayne

Inspection Date

10/14/2025

Final Score @ Grade

93.50

General Comments

If allowing customers to order hamburgers rare, medium rare, etc. provide a consumer advisory. Talked with employee about sinks and what they should be used for. The front sink in the kitchen is for hand washing only and no other purpose. The two bay sink had raw chicken in it and we discussed using that sink for raw meat preparation. The stainless steel one bay sink in the back kitchen should be used for vegetable rinsing and preparation. The “sanitize” compartment of the 3 compartment sink may also be used to rinse vegetables, but the sink cannot be set up for washing dishes at the same time. The hand wash sink in the corner should always be stocked and ready for use. Use for hand washing only. Do not rinse or wash hands in the 3 compartment sink. Remove cardboard that is being used as shelf lining. Cardboard is a harborage for pests. Replace cardboard with a smooth and easily cleanable surface.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	No	No	2-102.12 (A) Certified Food Protection Manager (C); Provide a certified food protection manager at all times of food preparation and serving.
10	1	Handwashing sinks supplied & accessible	No	No	No	5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Front hand wash sink may not be used to provide drinking water to customers. The front hand wash sink is to be used for hand washing only. Provide a pitcher of water from the back vegetable prep sink or 3 compartment sink or provide bottled water for customers. CDI-Talked with employee about not using the hand wash sink to get water for drinking. 6-301.12 Hand Drying Provision (Pf); The back hand wash sink did not dispense paper towels. Provide paper towels at all times for correct hand wash procedure.
15	0	Food separated & protected	Yes	No	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P); Reseal large bag of MSG in a clean container with lid, reseal with plastic wrap, etc. Cover shrimp in the prep cooler. CDI-Talked with PIC about resealing dry goods in containers, etc. and shrimp was covered.
22	1.50	Proper cold holding temperatures	No	Yes	No	3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P); Maintain cold hold foods at 41 degrees or less. Air temperature of the cooler should be around 38 degrees in order to maintain foods at 41 degrees and below. Top of the smaller prep cooler needs to be adjusted or maintenance. A verification visit will be done within 3 days to check the cooler. Repeat. The provolone cheese in the other cooler was stored too high in the container. Store foods under the chill line.
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf); Date mark any foods held past 24 hours. CDI-Talked with employee about date marking any foods held past 24 hours.
28	0	Toxic substances properly identified stored & used	No	No	No	7-201.11 Separation - Storage (P); Glass cleaner stored near in-use tongs in the front kitchen area, stainless steel cleaner stored near single service items on shelf under TV. Store all chemicals below and separately from clean dishes, single service items, etc.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Controlling Pests (Pf); Two live roaches seen in back kitchen area near dish sink. One dead roach seen in back kitchen area. Eliminate pests. Call a pest control company to assist with pest control.
40	0.50	Personal cleanliness	No	No	Yes	2-402.11 Effectiveness - Hair Restraints (C); Food handlers should wear hair restraints while handling food.
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14 Wiping Cloths, Use Limitations (C). Wet wiping clothes were not stored in a sanitized solution. After using, store wet wiping cloths in a sanitizer solution of 200-400 ppm Quat. Repeat.
45	0.50	Single-use & single-service articles: properly stored & used	No	No	Yes	4-502.13 Single-Service and Single-Use Articles - Use Limitations (C); Bread bags being used to store food in; do not let food come into contact with re-used bread bags. Any single service items (plastic wrap, etc.) must be used once and discarded. Bread bags may be used for storage of food ONLY if it is already wrapped, etc.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment - Equipment (C) freezer in kitchen area was not working. Restore freezer to good working order or rem ove it from the kitchen. All kitchen equipment must be in good working order. Repeat.
55	0	Physical facilities installed, maintained & clean	No	No	Yes	6-501.114 Maintaining Premises, Unnecessary Items and Litter (C); Lots of storage in the back kitchen area. Anything that is not used for the establishment to cook should be removed from the premises.