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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
No certified food protection manager on duty with valid certificate during time of inspection. |
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6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination.
[REPEAT] Observed employee's personal beverage container stored on shelf surface over restaurant foods inside of walk-in chicken cooler. CDI by PIC removing that cup from the cooler and disposing of it. Do not store personal beverage cups over food, food contact surfaces or equipment. |
|
16
|
3
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Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
[REPEAT] Observed that several metal food pans were still soiled with food residue after washed and put away as cleaned, especially in corners of pans. CDI by those utensils being placed in the utensil wash sink to be thoroughly cleaned and sanitized. |
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22
|
3
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Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
[REPEAT] TCS foods checked in the main walk-in cooler and were found improperly cold holding between 43 to 44 F (Slaw 43 F, Baked beans 44 F, green beans 43 F) [Pickles, though not normally checked, were also checked and found holding at 44 F]. These foods had been in the cooler overnight. CDI by PIC voluntarily disposing of those foods to waste. Cold air coming out of fan guard of cooling unit is now and has ben for the last 2 hours holding at 45 F. An employee adjusted the thermostat to a colder setting, but over an hour later there has still been no change in the temperature of the cold air flow coming out of the unit. PIC has now requested service for the unit. Have the walk-in cooler repaired within 3 days to properly cold hold all foods at 41 F or colder or permit action may be required. Have the cooler repaired by 4/12/2026. Call Mrs. Dana Cavenaugh at (910)253-1721 at the Brunswick County Health Services and request a recheck for verification of the required repairs within the next three days. Until then, use ice to ice down foods in walk-in cooler to help maintain all foods at 41 F or colder at all times (Establishment has large ice maker and able to make ample amounts of ice if needed) or you may temporarily reorganize the walk-in chicken cooler and sanitize all surfaces in that cooler to hold all TCS foods in there until the main cooler is repaired, but be sure to maintain proper separation between all raw meats and ready to eat foods.
Also, the foods cold holding in the chicken breading station were checked and found holding between 42 F to 44 F. Those foods and observed temperatures were as follows: Egg wash (42 F), chicken nuggets (43 F), and Bo's Chicken fillets (44 F). Per employee, those foods had been there less than one hour after having been moved from the walk-in chicken cooler. CDI by employee adding pans of ice underneath those food containers. When rechecked less than 30 minutes later, the food temperatures had corrected as follows and were now in compliance: Egg wash (39 F), Chicken nuggets (36 F), Bo's Chicken (38F). Maintain 41 F for all cold held foods at all times. If using ice to cold hold, keep ample amounts of ice under such food pans at all times. |
|
37
|
0
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Food properly labeled: original container |
No |
No
|
No |
3-601.11 - Standards of Identity: Packaged food shall comply with standard of identity requirements. (C )
Observed that the flour and breader bins located to right of fryer cabinets are not labeled to identify the food type contents. |
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38
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0
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Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. (C )
The To-Go window does not self-close. Repair it to self-close.
6-501.112 - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Observed dead roach inside of cabinet located under customer self-serve drink station. |
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44
|
1
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Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. (C )
[REPEAT] Several deep metal and plastic food containers were found still very wet after having been washed, nested together one inside the other and stacked away for use. The pans had not been properly air dried prior to nesting and stacking them together. CDI by all of the pans being rewashed, rinsed and sanitized prior to restart of the air drying process.
4-904.11 “Kitchenware and Tableware: Single service articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed to prevent contamination.” (C )
Single-use drink cups observed stored behind front counter at POS were stacked with lip edges of cups exposed and touching counter surface. CDI by discussing with manager how the cups should be either stored in smaller amounts so that they do not stick up above the top edge of the holding tube or leaving the original plastic wrapping around them opened at one end so that when the employee reaches for a cup they can take hold of the plastic wrapping around the cup instead of the cup lid edges. |
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47
|
1
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Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
[REPEAT] The back side surface of the door of the walk-in chicken cooler is rough and dimpled, peeling, and in need of being repaired to be smooth and easily cleanable or replaced. [REPEAT] Some shelving in the walk-in chicken cooler is rusting and needs replacing. [REPEAT] The shelving over the french fry hot hold station is rusting and has peeling paint and is in need of replacement. [REPEAT] Repair the ceiling surface in front of the cooling unit in the main walk-in cooler so that is no peeling paint.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
Replace the door gasket that is starting to tear on the left door of the 2 door work top freezer located across from the grill. |
|
49
|
1
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Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils:
Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
[REPEAT] Clean residue build-up from interior door surface of walk-in chicken cooler. [REPEAT] Detail clean grease residue build-up from inside surfaces of fryer cabinets (The two to the far left of the available four). [REPEAT] Clean interior surface of door of main walk-in cooler and clean ceiling in front of cooling unit in same cooler. [REPEAT] Clean exterior surface of biscuit prep cooler. Clean accumulated mildew around drink nozzles and behind ice shoot of drink dispenser at customer self serve drink station. Clean heavy accumulation of dust from wire shelving over French fry hot hold dump station. Wipe out fallen debris from trays used to hold single-use drink cup lids at the customer self serve drink station. |
|
55
|
1
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Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: [REPEAT] Observed dust, mold, and grease residue build up on several HVAC ceiling vents, surrounding ceiling tiles, and light shields, espcially at/near cookline equipment. [REPEAT] Observed much debris and grease accumulation on floor surface under and behind some equipment (EX: Under To-Go drink station and self-serve drink station, ice machine, near wall base behind and under fryers, under grill, etc...). Clean grease residue and dust from floor, ceiling, and wall surfaces throughout restaurant.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
[REPEAT] The floor surface is worn and pitted in front of the fryers and is in need of repair to make it a more easily cleanable surface. |
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