Premises Information


	Return to Inspections

Name

BIG BAD BREAKFAST RESTAURANT

Address

2608 ERWIN RD

SUITE 120

City/State/ZIP

DURHAM

27705

Premise Type

1 - Restaurant

County

Durham

Inspection Date

4/10/2026

Final Score @ Grade

General Comments

REHS and PIC's thermometers had their calibrations verified in ice water. REHS thoroughly sanitized their thermometer at the beginning and throughout the inspection. REHS and PIC discussed the potential of needing a backflow preventer on the incoming water line after the water filter, but REHS was able to determine that there is an internal air gap within the Scotsman B530S ice machine. No backflow preventer will need to be installed.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - VERIFICATION REQUIRED WTIHIN 72 HOURS (Monday 4/13) The dish machine was reading 0 ppm chlorine. The facility had chlorine sanitizer, but it was not siphoning correctly, even with the container being full. REHS will return on Monday 4/13 to verify that this is fixed. Facility may use the dish machine to wash and rinse, but all dishes must be sanitized in the 3 compartment sink, which was verified to be working during the inspection, until the dish machine is fixed. Temperature, pH, Concentration, and Hardness- A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F). (D) If another solution of a chemical is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED. (E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions. (P)
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-208.11 Storage- Employee cold pack was found stored in the reach in freezer above food. CDI - Cold pack was removed from the cooler. First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: (A) Labeled as specified under 7-101.11. (Pf); and (B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(P)
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Cooling Methods- REPEAT Multiple items found placed into coolers this morning, which are not designed to cool, without cooling beforehand. Strawberries and mojo sauce found cooling with covers on them and not vented to allow cold air to reach the products. CDI - All cooling TCS items (with the exception of strawberries, tomatoes, and whipped cream which were voluntarily discarded and the hashbrowns that were cooked immediately) were moved to the walk in cooler or reach in freezer and vented to finish cooling. Items were voluntarily discarded by the PIC due to quality concerns, not because they had exceeded the cooling parameter, so #20 is still marked as "IN". (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or
35	0	Approved thawing methods used	Yes	No	No	3-501.13 Thawing- Shrimp in bags found thawing under running water in the prep sink, however, the bags are buoyant and float to the top, so the bags were unable to be completely submerged. CDI - PIC moved the shrimp to the walk in cooler to thaw there instead. TCS Food shall be thawed: (A) Under refrigeration that maintains the FOOD at 41F or less. (C) (B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. Pf(C) As part of a cooking process if the FOOD that is frozen is: (1) Cooked as specified under 3-401.11(A) or (B) or 3-401.12, (Pf) (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process; (Pf) (D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order. (C)
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11 Equipment and Utensils, Air-Drying Required - REPEAT Multiple clean dishes found stacked wet. Observed employee cloth drying dishes. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining before contacting FOOD; and (B) May not be cloth dried.(C)
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment- REPEAT The handwashing sink in the back is currently not operational, however, PIC was able to show that a work order was placed for the sink. Dish machine was not sanitizing during the inspection today. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp.. 4-402.11 Fixed Equipment, Spacing or Sealing- REPEAT The handwashing sink by the flat fry cooler is coming off the wall and is in need of being sealed. PIC was also able to provide a work order for this. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage. (B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being: (1) SEALED; or (2) Elevated on legs as specified under 4-402.12(D).
49	0.50	Non-food contact surfaces clean	No	No	No	4-602.13 Nonfood-Contact Surfaces- REPEAT Sticker residue observed on multiple clean dishes after being washed. Discussed using degreaser to remove the residue with PIC and the dishwasher. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113 Covering Receptacles (C) Grease trap lid for the establishment found left open. Lid was closed by the PIC. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-101.11 Surface Characteristics - Indoor Areas (C) Water damaged ceiling tiles observed in the dining room. Absorbent ceiling tiles, some with water damage, observed in the bathroom and the mechanical ventilation is not working. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee drink found stored on the line, which was directly next to gloves and is a food-prep surface. Drink was moved to the designated employee storage area. 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. 6-501.110 Using Dressing Rooms and Lockers (C) Multiple employee jackets found stored on racks with food on them. Jackets were moved to the designated employee storage. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.