Premises Information


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Name

REFUEL #128

Address

45 TAYLOR ROAD

City/State/ZIP

PITTSBORO

27312

Premise Type

1 - Restaurant

County

Chatham

Inspection Date

4/29/2026

Final Score @ Grade

General Comments

EHS provided establishment with educational notebook, timer, and food thermometer. PIC stated the prep sink is no longer used for veggie prep but only chicken prep. They no longer sale salad or prep veggies. No Cleaning & Sanitizing SOP for prep sink is needed. EHS recommends labeling the prep sink as "Chicken Prep Sink Only or Meat Prep Sink Only". Establishment no longer sells baked goods. Baked good unit has been removed. EHS recommends reading over permit conditions. Establishment only had one Roller Grill at the time of inspection. EHS provided in-service addressing risk factors found during the inspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	Yes	No	No	2-103.11 (A) - (P) (Pf) Observed PIC not implementing active managerial control practice during inspection. Food safety risk factors not controlled include cold holding, hot holding, & proper cook time & temperature. The person in charge must demonstrate knowledge of food safety. CDI-EHS provided food employee with an in-service addressing these risk factors.
2	0	Certified Food Protection Manager	No	No	No	2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Observed no food employee with a certified food protection certification. Obtain certification.
18	1.50	Proper cooking time & temperatures	Yes	No	No	3-401.11 Raw Animal Foods - Cooking (P) (Pf) Observed raw chicken with final cook temp of 162F. Raw animal foods shall be cooked to heat all parts of the food to the appropriate temperature. CDI-PIC was able to drop chicken back into the fryer and cook to proper temp of 165F or above.
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16 Maintain TCS foods in hot holding at 135F or above. P Observed gravy and mashed potatoes in hot holding unit with temps ranging 124-132F. CDI-PIC voluntarily discarded food items.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed cooked mac & cheese in the walk-in cooler with temp of 59F for more than 4 hours. CDI-PIC voluntarily discarded all food items.
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed container of cooked collard greens and a container of batter mix in the walk-in cooler with no food label. Common name of food should be on containers. CDI-Food employee labeled food containers with common name.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-307.11 Miscellaneous Sources of Contamination (C) Observed multiple clean containers with stickers residue. Food and food contact surfaces shall be protected from contamination at all times Clean containers.
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed internal and external portions of hot holding units and areas around equipment in need of detail cleaning including hot holding unit tracks. Equipment shall be kept clean. Detail clean equipment.
54	0.50	Garbage & refuse properly disposed; facilities maintained	Yes	Yes	No	5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C) Observed handwashing sink with no trashcan. A trashcan shall be provided in each area of the food establishment where refuse is generated and commonly discarded. CDI-PIC placed trashcan at handwashing sink. 5-501.116 Cleaning Receptacles (C) Observed outside waste grease bin soiled and the concreate soiled with the oil. Soiled receptacles and waste handling units shall be cleaned at a frequency to prevent buildup. Clean grease bin and ground area. REPEAT VIOLATION
56	0.50	Meets ventilation & lighting requirements; designated areas used	Yes	Yes	No	6-403.11 Areas designated for employees to eat, drink, and use tobacco shall be located, so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed employee personal drink stored with food intended for customers in the low two door reach-in freezer. Food employees drink should be away from food intended for sale and handled to prevent contamination. CDI-PIC removed personal drink. REPEAT VIOLATION 6-305.11 Designation - Dressing Areas and Lockers (C) Observed employee’s bookbag/purse stored on top of the low two door reach-in freezer. Personal items must be stored designated areas.