Premises Information


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Name

CARLIE C'S DELI #775

Address

315 E DOCTOR M.L.K. JR BLVD

City/State/ZIP

ROSEBORO

28382

Premise Type

1 - Restaurant

County

Sampson

Inspection Date

4/14/2026

Final Score @ Grade

General Comments

Discussed with staff about how to properly clean the prep tables and areas in kitchen by washing, rinsing, and sanitizing. Discussed that warewashing water needs to be 110F and above. Staff asked about hot holding temperatures, reheating, and final cook temperatures. Discussed that hot holding is a minimum of 135F, foods that were heated yesterday and reheated today 165F in 2 hrs., RTE foods for cooking has a minimum of 135F, raw whole mussel meats like steak, pork chops, etc. 145F, ground meats such as hamburgers and Salisbury steak are 155F, and any poultry (chicken legs, chicken tenders, etc.) is 165F.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	No	No	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (C). Observed a box of chicken in 3 door refrigerator that was not covered. Keep all containers of food cover/tightly closed when being stored at 41F and below.
16	0	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). Observed some pans that were stored on clean dish rack that had residue left on them. Have pans cleaned by follow-up.
21	1.50	Proper hot holding temperatures	No	No	Yes	3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed cheese sticks in grab and go hot cabinet and hot dogs in steam unit below 135F with the cheese sticks going to be keep for several days from today. PIC and maintenance said that one shelf in the hot holding unit need a part to fix it. Discussed with PIC that facility had decided to use TPHC on items in grab and go hot unit back during the inspection on 7/30/25. Facility needs to decided on if they are going to use TPHC or temperature in unit and stay with that method. Also discussed that some items such as sandwiches, biscuits, and fried foods such as cheese sticks are harder to keep at 135F and above. Discussed with staff that they need to work quickly with moving the hot dogs from the kitchen to hot holding unit due to they loose temperature quickly and that they may have to have unit turn up hotter.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Controlling Pests (C). Observed several flies in facility. Get rid of flies.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11 Equipment and Utensils, Air-Drying Required (C). Observed several dishes stacked tightly wet. Stack dishes loosely to allow them to completely air dry. 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Observed several clean pans over prep sink that was stored on dirty/greasy shelves. Store all clean pans on clean areas.
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). Observed breader container lid broken, glass 2 door True refrigerator's bottom cover is not installed properly, door cover and bottom cover of stove missing, wrapping station hot plate cover starting to tear, both counter doors in bad repair or hinges not operating properly, and walk-in cooler door in bad repair. Fix equipment. 4-402.12 Fixed Equipment, Elevation or Sealing (C). Observed corner seams of cabinet near front hand sink unsealed and areas of hood system missing caulking. Reseal areas. 4-205.10 Food Equipment, Certification and Classification (C). Observed unapproved table used to hold icing buckets on. Remove/replace with a NSF table/shelving/dunnage rack.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). Observed sides of ovens, deep fryer, storage racks over equipment, stove, can good rack, door of walk-in freezer door and door frame, condenser fan cover in deli walk-in cooler, gaskets of walk-in coolers and freezer, bakery kits shelving, and door handles and outside of refrigerator and freezer with grease, ice, debris, and residue. Clean above areas.
54	0	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.113 Covering Receptacles (C). Dumpster lid was open. Keep dumpster lid closed.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.12 Cleaning, Frequency and Restrictions (C). Observed walls and floors behind deep fryer and stove have residue and debris. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed some floor tiles in deli that are broken, several areas of floor tile needs grouting, a ceiling tile at stove has started to break, ceiling tile beams coming down, wall repair at front hand sink, FRP corner trim at 3 comp. sink (at 3 door refrigerator) coming from wall . Replace/fix above areas to be installed properly or smooth and easily to clean. 6-501.16 Drying Mops (C). Observed a mop with head propped up against wall with handle down. Hang mop heads down to dry.