Premises Information


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Name

GOUGE PRIMARY CAFETERIA

Address

134 LAUREL ST.

City/State/ZIP

BAKERSVILLE

28705

Premise Type

11 - Public School Lunch

County

Mitchell

Inspection Date

3/18/2026

Final Score @ Grade

98.50

General Comments

Polite and professional staff who are receptive to learning more about food safety! Establishment has a good date marking system. Post employee health policy on the wall to make it easily accessible. Please removed all unused dishes, utensils, and equipment. Intern Zach Holtsclaw observed for FLI authorization training.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11 (O) Person in Charge (Pf) (N) EMPLOYEES are properly trained in FOOD safety, including FOOD allergy awareness, as it relates to their assigned duties; (O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A); and(P) Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required. The establishment does not have a written employee health policy. One will be given at the exit interview. CDI. Post this document on the wall in the kitchen to make it accessible at all times!
6	0	Proper eating, tasting, drinking or tobacco use	No	No	No	2-401.11 Eating, Drinking, or Using Tobacco (C) (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USEARTICLES; or other items needing protection can not result. Observed employee's personal food stored on top rack of reach-in cooler above food for service. Food shall be stored on the lowest rack to prevent personal food from falling onto food for service.
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) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed several dishes stacked as clean with food debris or grease residues still on them. There was also dishes with stickers still on them. All dishes were taken to be rewashed upon request. CDI. Stickers and sticker residues must be fully removed during the wash step. A pre-clean or pre-scrubbing might be required to fully removed them. Wet stickers and their residues trap and harbor microbes on the cleaned dishes.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-202.11 Food-Contact Surfaces - Cleanability (Pf) A) Multiuse FOOD-CONTACT SURFACES shall be:(1) SMOOTH;and (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed serval dishes and utensil with heavy denting, chipping, or scoring. All dishes were voluntarily discarded. CDI. Points not accessed since many of the dishes are no longer used. Please work on getting rid of dish and utensil which are no longer in service. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed water leaking out of dishmachine. Please repair or replace it soon.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed debris on inner, top portion of the kitchen microwave. This needs to be cleaned in order to prevent food contamination during the microwaving process.
53	0	Toilet facilities: properly constructed, supplied & cleaned	No	Yes	No	5-501.17 Toilet Room Receptacle, Covered (C) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed no covered trashcan for feminine hygiene products in the employee restroom. Covered trashcans for feminine hygiene products is necessary to prevent flies from being attracted to the kitchen and restroom area. Flies can land on the used feminine hygiene products then land on food and contaminate it when the trashcan is not lidded.
54	0	Garbage & refuse properly disposed; facilities maintained	Yes	No	No	5-501.113 Covering Receptacles (C) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Observed one of the outside dumpsters' side doors not shut between uses during the inspection. Shutting the doors and lids to outdoor dumpsters between uses prevents pests on the premises 6-301.20 Disposable Towels, Waste Receptacle A HANDWASHING SINK or group of adjacent HANDWASHING SINKS that is provided with disposable towels shall be provided with a waste receptacle as specified under 5-501.16. The handsink is not supplied with a trashcan underneath it. There is one close by but a small one underneath the handsink would allow for more convenient handwashing at this facility.