Premises Information


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Name

THE BREAKFAST BAR

Address

605 ALBEMARLE AVE

City/State/ZIP

GREENVILLE

27834

Premise Type

1 - Restaurant

County

Pitt

Inspection Date

6/12/2026

Final Score @ Grade

General Comments

Ensure mop bucket water is disposed of at utility sink at the back of the restaurant.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	No	Yes	No	5-205.11 Using a Handwashing Sink - Operation and Maintenance - hand sink in women's restroom only reaching 87 degrees F. Ensure all hand sinks reach a minimum of 100 degrees F.
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer used at 3-comp sink reading 2000 ppm. CDI- Removed and prepared new sanitizer solution; reading 200 ppm.
22	1.50	Proper cold holding temperatures	No	Yes	Yes	3-501.16(B) Chicken wings in refrigeration at 48 degrees. Hash brown in large prep unit at 47 degrees F. Bologna at 42 degrees F - Items placed in the freezer for cooling.
23	1.50	Proper date marking & disposition	Yes	Yes	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bologna in reach in unit not date marked opened yesterday. CDI-PIC added proper date mark of date.
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	Yes	3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Consumer advisory not disclosed by all items that can be cooked to order. Correct menu to reflection consumer advisory for those items.
28	1	Toxic substances properly identified stored & used	No	No	Yes	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Two chemical dispensers install over prep sink. Two spray bottles stored on rack with nozzles facing cooking surfaces. Bottles relocated. Will return to verify dispensers have been relocated.
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Hash browns placed in prep cooler to cool. Temperature at 102 degrees F. Corrected during inspection food placed in shallow pans and placed in freezer.
36	0.50	Thermometers provided & accurate	No	No	Yes	4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf No working thermometer available. Provide one that can read cold temperature's.
37	0	Food properly labeled: original container	No	No	No	3-302.12 Food Storage Containers Identified with Common Name of Food - Squeeze bottles and containers not labeled with common name. Once out of original package, foods shall be labeled for proper identification.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Controlling Pests (Pf) - Flies observed in establishment.
41	0.50	Wiping cloths: properly used & stored	Yes	Yes	No	3-304.14 Wiping Cloths, Use Limitations - Wet wiping cloths shall be stored in sanitizer in between uses. Wet wiping cloth observed on lip of sanitizer bucket and on prep unit cutting board. CDI- PIC placed in sanitizer (sani) solution.
43	0	In-use utensils: properly stored	No	No	No	3-304.12 In-Use Utensils, Between-Use Storage - Handles shall be above food to prevent contamination. Dry storage scoop stored on top of lid with debris. Store scoop in a clean location.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing - Bowls and plates stored upwards. Utensils stored in container with food debris inside. Dishes shall be stored inverted to prevent contamination and in clean dry location. 4-901.11 Equipment and Utensils, Air-Drying Required - Dishes observed with standing water inside.
45	0	Single-use & single-service articles: properly stored & used	No	No	Yes	4-502.12 Single-Service and Single-Use Articles, Required Use (P) - Coffee filters exposed. Keep items in original container or in a container.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Several lids observed damage from heat. 4-501.11 Maintain equipment in good repair.- Glass upright cooler not working properly. Ice is added to pans to keep food at the correct temperature. Keep in good repair.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-204.119 Warewashing Sinks and Drainboards, Self-Draining (C) Dirty dish pan placed on the floor. 4-302.14 Sanitizing Solutions, Testing Devices (Pf) Chlorine used and no test strips available. Provide the correct test strips or use quat for sanitizing.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Breader/Flour residue observed on wall. Keep clean.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-201.16 Wall and Ceiling Coverings and Coatings -Ceiling area also observed peeling near entry to kitchen by prep sink. Holes in the wall in dry storage.. Wall and ceiling covering materials shall be attached so that they are smooth, nonabsorbent and easily cleanable. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles observed loose. Several tiles missing under 3 comp sink area. Water collecting along the wall.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drinks stored on the same shelf as clean equipment. Designate a location for employee items.