Premises Information


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Name

HAN-DEE HUGO'S 203

Address

1707 S. FAYETTEVILLE ST.

City/State/ZIP

ASHEBORO

27205

Premise Type

1 - Restaurant

County

Randolph

Inspection Date

5/18/2026

Final Score @ Grade

General Comments

Employee in food service knew answer to questions that relates to the food service at Han Dee Hugo's. Time as a public health control procedure for makeup cooler: Wieners, bologna, slice tomatoes, cut lettuce will be held cold in the either the small 2 door cooler or the new 2 door cooler. When this food is removed from the cooler, the time will be recorded. Any food left after 6 hours will be discarded. NOTE: the 6 hour discard time is conditional on the food not getting above 70 degrees. If the food gets above 70 degrees, can only hold for 4 hours.

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 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Repeat violation.
21	1.50	Proper hot holding temperatures	No	No	Yes	3-501.16 Maintain TCS foods in hot holding at 135F or above. P. Precook eggs reheated earlier today degrees 130 degrees in hot cabinet with wieners. Precook eggs reheated approximately 2 hours ago. Corrected during inspection-precook eggs reheated to 178 degrees.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Cut tomatoes, cut lettuce, slice cheese on makeup top and cut tomatoes, bologna, and wieners inside makeup above 41 degrees-see temperature chart. Corrected during inspection-time/temperature control for safety food discarded that was above 41 degrees.
23	0	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P. Cut lettuce dated 5/13 as last day to use and deli ham date 2/14. Need to discard time/temperature control for safety food that is ready to eat once it has exceeded the date mark. Corrected during inspection-cut lettuce and deli ham discarded.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	Yes	4-303.11. Refrigeration must work well enough to hold time/temperature control for safety food 41 degrees or below. Pf. Makeup cooler has air temperature 43 degrees and time/temperature control for safety food above 41 degrees. Verification required-must correct on or before 05/28/2026. While waiting for makeup cooler to be serviced, need to use time as a public health control procedure for makeup cooler. See comment for written plan.
54	0.50	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. Keep doors to dumpster closed. Manager has stated that this is difficult because customer, without employees knowledge, open dumpster to dispose of trash. Repeat violation.