Premises Information


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Name

THE GREENS AT SPRUCE PINE FOOD SERVICE

Address

218 LAUREL CREEK COURT

City/State/ZIP

SPURCE PINE

28777

Premise Type

16 - Institutional Food Service

County

Mitchell

Inspection Date

12/22/2025

Final Score @ Grade

General Comments

EHS will return to for a verification to ensure the establishment obtains hot water test strips, a digital temperature plate, or another means to test the surface temperatures of dishes for sanitizing. Th establishment might receive an intent to suspend if this item is not corrected by the time the visit occurs. Observed white powder, which turned out to be thickener, inside a pincher with no label or way to identify it. Just ensure there is no way to mix up white powders. Lots of food ingredients and cleaning chemicals are white powders and someone accidently mistaking them could result in avoidable problems, injuries, or hazards. Every food employee wore hairnets and beard nets appropriately! PIC had alcohol wipes for food thermometer, which is a good practice endorsed by environmental health!

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf) FOOD shall be safe, unADULTERATED, and, as specified under § 3-601.12, honestly presented. Observed wilted leady greens in the walk-in cooler. The PIC volunarily discarded them upon request. CDI.
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Food contact surfaces shall be clean to sight and touch. Observed several dishes stacked as clean with food debris still on them. All the dishes were taken to be rewashed by the PIC upon request. CDI. Dish washing was otherwise compliant and well done.
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) TCS foods shall be date marked with the day of preparation or removed/opened from original packaging. Observed cooked onions in the walk-in cooler without a date mark. PIC date marked them upon request. CDI. Date marking practices were otherwise compliant.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored (2) Where they are not exposed to splash, dust, or other contamination. Observed prep container lids under hot holding well which had debris which appeared to have splash or fallen onto them from the hot holding well. The dishes were taken to be rewashed. CDI. However, EHS suspects being stored underneath the hot well without overhead protection was the reason these dishes got contaminated. EHS recommends putting the lids and other dishes stored under the hot well in a tote container to give them the best overhead protection whilst being stored underneath the hot well. EHS accessed these points since that was root cause for many cleaned dishes and utensil being soiled.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	Yes	Yes	4-302.13 Temperature Measuring Devices, Manual Warewashing (Pf) (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. The establishment does not have a means to test utensil surface temperatures for sanitizing at the dishmachine. REPEAT VIOLATION. EHS will return for a verification on 1/8/2025 to ensure the establishment gets hot water test stirps or digital temping plat for the dishmachine. EHS is giving longer than the typical 10 day window to accommodate for the holiday reasons. You might receive an intent to suspend if this item is not corrected by the time the verification visit occurs.
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) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed debris accumulation on can opener and on top of the dishmachine. EHS may take points if this is found out of compliance again during the next inspection.
54	0	Garbage & refuse properly disposed; facilities maintained	No	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 lids and doors to the outdoor dumpsters still open between uses. Lids and doors to outdoor garbage bins should be shut between uses to avoid harboring or attracting pests on the premises.
55	0	Physical facilities installed, maintained & clean	No	Yes	No	6-201.11 Floors, Walls and Ceilings - Cleanability (C) Except as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Observed crack tile floors in the food preparation area. REPEAT VIOLATION.