| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) Certified Food Protection Manager (C) The person in charge shall be a certified food protection manager who has shown proficiency through passing a test that is part of an accredited program.
-No CFPM present during the inspection.
For more information on scheduling a Servsafe exam call the Environmental health at (252)636-4936. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
REPEAT
4-602.11 (E)(4) Equipment Food-Contact Surfaces and Utensils - Frequency (C)
In equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil.
Drink nozzles with pink and brown residue. |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
REPEAT
7-201.11 Separation - Storage (P) Toxic materials shall be stored so they can not contaminate food, equipment, and utensils by locating the toxic materials in an area not above food.
-air sanitizer on drain board of the prep sink where chicken in actively thawing.
CDI- air sanitizer spray was relocated |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) food temperature devices shall be provided for use ensuring the maintenance of food temperatures.
No ambient food thermometers in the 1 door or 2 door prep top.
Verification due on 3/19/2026 |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Except for containers holding food that can be readily recognized such working containers holding food ingredients such as herbs, salt, spices, and sugar.
Pepper in a large container no labeled, ranch and other sauces not labeled.
0 points |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT
2-402.11 Effectiveness - Hair Restraints (C) Food employees shall wear hair restraints such as beard guards and hair nets.
employees without beard guards.
2-303.11 Prohibition - Jewelry (C) Food employees may not wear jewelry other than a plain ring.
Observed food employees with bracelets and watches. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-Use Utensils, Between-Use Storage (C) During pauses in food dispensing utensils shall be stored with their handles above the food within the containers.
pepper with cup being used as a scoop.
Advised PIC to provide scoops with handles that are not single use items. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment shall be in good repair.
-gasket at cookline 2 door prep top torn
-2 light out underneath the hood.
-rust on shelves in prep top RIC and reach in freezer.
- prep top by the grill with shrimp with a broken lid, insulation is beginning to hang down and show.
-Prep sink basin is separating by the seams. If welded to repair, must be welded by an NSF certified welder.
1 point |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) NFC and food contact surface of equipment shall be cleaned to be kept free of accumulation of debris.
RICs and freezers in the establishment with food on the bottom and other residue spills in the bottom of the RIC in the back of the house.
-cabinets that are used for storage below the counter with accumulated dirt and food debris.
-tops and sides of equipment with accumulation of grease and food build up.
-shelving needs additional cleaning, food and grease build up on all shelving areas. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Waste handling units shall be kept covered with doors or tight fitting lids.
Outdoor dumpster open. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair.
-RFP board detaching by mop sink and exposing wood.
-ceiling tiles in disrepair throughout the establishment.
-cabinets below the service counter with water damage and deteriorating paint
-wooden counter top in the center of the establishment water damaged and beginning to delaminate on the sides
6-501.12 Cleaning, Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary.
general cleaning need throughout the establishment due to an accumulation of grease.
-mop sink area needs cleaning
-walls behind equipment need additional cleaning.
-cabinets need additional cleaning
-vents throughout the establishment need additional cleaning due to dust accumulation.
-general cleaning needed under the 3 comp sink near the drain. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-303.11 Intensity - Lighting (C) The lighting intensity shall be at least 20 foot candles in areas used for handwashing, warewashing, and equipment rooms.
Due to light out by the 3 compartment sink light intensity was measuring at 3.5 foot candles, foot candles need to be at 20.
6-305.11 Designation - Dressing Areas and Lockers (C) lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions.
-employee drink being stored in freezer
- jacket being stored in bread rack
-deodorant stored beside the can opener near the prep sink. |