| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf): Multiple priority items were found not in compliance during the inspection: Records for shellstock, stacking order, food contact surfaces, consumer advisory, food additives, toxic substances. PIC shall ensure rules in the code for food safety and handling are met.
VERIFICATION that the person in charge is meeting the rules stated in the food code for food safety and handling REQUIRED BY MONDAY 2/23/2026. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Shellstock Identification (Pf): Working container of oysters in the seafood display did not have an identification tag. Shellstock shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester or dealer that depurates, ships, or reships the shellstock, as specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
CDI - REHS instructed PIC to make a copy of the identification tag in the main box to place with the working container of oysters.
3-203.12 Shellstock, Maintaining Identification (Pf): PIC stated that the establishment does not have record of oysters sold from the last 90 days. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under section B of this section. The tags shall be in chronological order and marked with the last day that the shellstock associated with that tag was sold.
CDI - Education was provided to PIC. Going forward the establishment is to maintain record of oyster tags that are sold. This record will be checked periodically. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): In beef display case, ground beef stored over whole muscle beef. In walk in cooler, chicken legs stored over chorizo. In pork display, ground beef stored over whole muscle pork. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI - All items mentioned above were relocated so that they were in compliance. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Slicer, cubing machine, large grinder in dry storage being stored as clean soiled with food debris. Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI - Removable items were moved to the three compartment sink to be cleaned and sanitized. Employees began cleaning stationary items. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): Establishment did not have a posted consumer advisory for the oysters being sold. (A) Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an ingredient in another Rready to eat food, the permit holder shall inform consumers of the significantly increased RISK of consuming such foods by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
VERIFICATION of a posted consumer advisory REQUIRED BY MONDAY 2/23/2026. Contact Carter Bowles (336) 843-5620 |
|
27
|
0.50
|
Food additives: approved & properly used |
No |
No
|
Yes |
3-302.14 Protection from Unapproved Additives (P): Establishment does not have instructions for safely adding red food coloring to their raw meats. Food shall be protected from contamination that may result from the addition of food additives.
VERIFICATION REQUIRED by MONDAY 2/23/2026. Contact Carter Bowles before this date for verification (336) 843-5620. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P): Chlorine sanitizer at the three compartment sink measured over 200 PPM. REHSI instructed PIC to add water to the solution, and when tested it still measured above 200 PPM. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine).
CDI - REHSI instructed PIC to empty half of the vat and add just water. When measured, the sanitizer measured 100 PPM. |
|
35
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf): REPEAT Raw beef and raw pork thawing in stagnant water in prep sinks. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
CDI - REHSI instructed PIC to place the meat under running water that is less than 70F. Temperature of the running water measured 50F. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests : Significant number of flies present in the establishment. Keep the premises free of insects, rodents, and other pests by 1) Routinely inspecting incoming food shipments 2) Eliminating harborage conditions 3) Routinely inspecting the premises for evidence of pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Wet wiping cloth stored on cutting surface. Hold in-use wiping cloths in sanitizer between uses specified under § 4-501.114. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Packages of foam trays stored on the floor in dry storage. Store single-use and single-service articles in a clean, dry location, where it is not exposed to splash, dust, and at least 6 inches off the floor. |
|
47
|
1
|
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): REPEAT Replace missing panel at the base of the pork freezer. Re-weld prep sink next to ice machine where cracks are beginning to form around corners of basin. Repair detached piece that is supposed to connect to front right leg of prep sink next to ice machine. Equipment shall be maintained in good repair. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-205.15 (B) Maintain a plumbing system in good repair: REPEAT Leak from pipe under prep sink next to ice machine. Three compartment sink leaking from pipe under wash vat. A plumbing system shall be maintained in good repair.
5-203.14 Backflow Prevention Device, When Required (P): Hose connected to wall faucet under utensil sink does not have a backflow prevention device. If the establishment wants to continue utilizing the spray nozzle on this hose, they should obtain a backflow prevention device that is rated for continuous pressure. Reel mounted hose does not appear to have a backflow prevention device. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 P; or (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14.
VERIFICATION that a backflow device has been added to both hoses REQUIRED BY MONDAY 2/23/2026. Contact Carter Bowles for verification before this date. (336) 843-5620 |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C): Cardboard boxes on ground behind cardboard dumpster. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). REPEAT Low floor grout and cracked tiles in middle of floor where warewashing is located. Floors in the back hallway are pitted and need refinishing. Reattach coved base throughout hallway to back storage room. Maintain facilities in good repair. |