Premises Information


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Name

BIG BAD BREAKFAST RESTAURANT

Address

2608 ERWIN RD

SUITE 120

City/State/ZIP

DURHAM

27705

Premise Type

1 - Restaurant

County

Durham

Inspection Date

8/11/2026

Final Score @ Grade

General Comments

REHS and facility thermometers' calibration verified in an ice bath. All read 32F. REHS thoroughly sanitized thermometer at the beginning and throughout the inspection. For educational in-service trainings and opportunities please contact Erika Scheppelmann at escheppelmann@dconc.gov. To request a reinspection contact REHS at benmeyer@dconc.gov. Once requested, REHS will return within 10 business days to complete.

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	2-102.11 Demonstration- There were multiple priority violations observed and the person in charge is not a certified food protection manager. PIC is set to take the class on 8/18/26 . CDI - REHS explained each violation to the person in charge. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no PRIORITY violations. (B) Being a certified FOOD protection manager (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C ) (1), (4) - (16). (PF)
2	0	Certified Food Protection Manager	No	No	No	2-102.12 (A) Certified Food Protection Manager (C) There was nobody present that could provide a valid food protection manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 When to Wash- Observed an employee handle raw shrimp and chicken and was about to handle cooked ham without washing hands in between. CDI - Employee washed hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts (B) After using the toilet room (C) After caring for or handling SERVICE ANIMALS or aquatic animals. (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled EQUIPMENT or UTENSILS (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD (H) Before donning gloves to initiate a task that involves working with FOOD (I) After engaging in other activities that contaminate the hands. (P) 2-301.12 Cleaning Procedure- Observed the PIC turn off the faucet with their cleaned hands rather than use a papertowel after rinsing off the soap. Observed an employee do the same thing previously mentioned. CDI - REHS showed PIC how to properly turn off the faucet and she rewashed their hands. (C) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (C)
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 Using a Handwashing sink- Handwashing sink by the server area was blocked by equipment trays. Ensure handwashing sink is always accessible. Observed the handwashing sink by the grill being used as a dump sink due to ice being in it. Observed an employee rinsing a knife in the handwashing sink. CDI - REHS talked with PIC who then talked to the employees about only using the sink for handwashing. Equipment trays were relocated during the inspection. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) 6-301.12 Hand Drying Provisions- Observed the handwashing sink by the grill did not have any papertowels. The handwashing sink papertowel dispenser became jammed on the other end of the cook line. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with Individual, disposable towels or use other approved methods. 5-202.12 Handwashing Sink, Installation- The handwashing sinks closest to the freezer only reaching 95 degrees F. Handwashing sinks must reach a minimum of 100 degrees F. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (C)
15	0	Food separated & protected	Yes	No	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- Observed unwashed produce stored above ready to eat foods in the walk in cooler. Observed seafood breader not in-use uncovered beneath the cook line. Raw ground beef was found stored behind raw shrimp and veggie burgers in the flat fry cooler cold drawer, which the product when removed has to pass over the shrimp and veggie burgers which could result in contamination. CDI - The order in the drawer was reorganized to prevent potential cross contamination. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P) (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C) (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C) (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C) (7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area (8) Separating fruits and vegetables, before they are washed
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - REPEAT The 3 compartment sink and surface sanitizer was found to be 0 ppm. Observed an employee sanitizing a slicer, but the sanitizer in the wiping cloth bucket was 0 ppm, so the slicer was not being sanitized effectively. CDI - Dispenser was fixed during the inspection and the sanitizer was reading properly. 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) 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed multiple clean containers with food debris on them. The air drying dish rack itself was not clean. CDI - Employee moved them to the dish machine to be rewashed. Racks were cleaned. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf)
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14 Cooling- Observed cooked turkey cooling at room temperature at 111 degrees F at 9:08 AM. The turkey had been cooked at 7 am according to the PIC. Due to the fact that nobody knew when it reached 135 degrees F, another temperature check was done at 9:30 AM after it had been moved to the freezer and it only reached 81 degrees F. CDI - The turkey was voluntarily discarded by the PIC because it did not cool to 70 degrees F within 2 hours. (A) Cooked TCS FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; and (2) Within a total of 6 hours from 135F to 41F or less, (B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P)
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16- TCS FOOD Hot and Cold Holding - VERIFICATION REQUIRED WITHIN 72 HOURS (Friday 8/14/26) Observed all TCS foods on the left side of the pantry fliptop cooler above 41 degrees F with the ambient never dropping below 48 degrees F (see temperature chart). Facility voluntarily discarded the TCS foods that had not been put in there this morning. The rest are being held on a temporary 4 hour TPHC until the unit is fixed. REHS will return on Friday 8/14/26 to verify that the unit has been fixed or no longer used for TCS food storage. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P)
23	0	Proper date marking & disposition	Yes	No	No	3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition Observed garlic parm sauce, which has a fresh garlic and oil in it, and opened canned tomatoes held for more than 7 days according to the date marks. CDI - PIC voluntarily discarded both of thee products. (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in 3-501.17(A), ; (2) Is in a container or PACKAGE that does not bear a date mark; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P)
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19-Time as a Public Health Control- Facility has implemented a new TPHC procedure for their hollandaise sauce but did not have any written procedures for them and did not have any labeling method. CDI - REHS and PIC filled out a time procedure sheet during the inspection. (A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and (b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf)
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	Yes	3-603.11- Consumer Advisory VERIFICATION REQUIRED WITHIN 10 DAYS Friday (8/21/26) Observed the consumer advisory missing the disclosure for the items asterisked to the footnote on the menu. To correct this, add "these items may be served raw or undercooked" right before the footnote at the bottom of the menu. The hollandaise sauce, which has raw shell eggs in it, was not asterisked on the menu. Please send the updated menu draft to benmeyer@dconc.gov within this time period. (A)If an animal FOOD is sold raw, undercooked, the PERMIT HOLDER shall inform the CONSUMER of the risk associated with the consumption of that food by way of posting a DISCLOSURE and a REMINDER. DISCLOSURES shall include a description of the animal derived FOOD such as “RAW EGG ceasar salad dressing” or” “Hamburgers cooked to order” . The DISCLOSURE shall also include an asterisks beside the food to tie it to the REMINDER. The REMINDER shall notify the consumer of the risks associated with the undercooked or uncooked FOOD. The following REMINDER verbiage is acceptable: Regarding the safety of these items, written information is available upon request. Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness, especially if you have certain medical conditions.
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Separation- Observed butane stored over the pantry fliptop and above gloves and other supplies on the dry storage rack. Observed a grease cleaner stored above clean dishes. Observed gorilla glue stored over clean linens and food liners on the shelf by the pantry fliptop cooler. CDI - All chemicals were relocated during the inspection. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. 7-102.11 Common Name- The blue sanitizer buckets were not labeled with the common name. CDI - PIC labeled the buckets during the inspection. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf)
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. Observed pancake batter, which has dairy in it, cooling with the lid on. Observed cooked turkey cooling at room temperature on a rack. CDI - All cooling TCS items were moved to the freezer to cool (due to needing them fast). The turkey ended up being voluntarily discarded due to it not being cooled to 70 degrees F within 2 hours. (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
37	0	Food properly labeled: original container	No	No	No	3-302.12 Food Storage Containers, Identified with Common Name of Food- Multiple shaker cups, sauce bottles, and containers not labeled with the common name of the product. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C)
40	0	Personal cleanliness	No	No	No	2-303.11 Prohibition- Observed an employee engaging in food preparation with bracelets on. Observed a different employee engaging in food preparation with a watch on. Food employees may not wear anything on their arms except a plain wedding band. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.(C)
41	0.50	Wiping cloths: properly used & stored	No	No	No	3-304.14 Wiping Cloths, Use Limitation- Observed a wiping cloth bucket stored on the floor. Wiping cloth buckets with wiping cloth buckets were found at 0 ppm sink and surface sanitizer. Wiping cloth buckets were swapped out during the inspection. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a properly mixed sanitizer solution; and (2) Laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (C)
43	0	In-use utensils: properly stored	No	No	No	3-304.12 In-Use Utensils, Between-Use Storage- Observed the scooper handles for the rice and chicken flour contacting the foods in their containers. Handles were moved to be out of the food during the inspection. During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed. (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD; (E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (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	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	Yes	No	4-501.11 Good Repair and Proper Adjustment- REPEAT The sanitizer dispenser for the 3 compartment sink was not sanitizing properly today, but this was fixed during the inspection. Torn gasket observed on the reach in freezer. The rack for the soda dispenser was found to be rusted. (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. The other sink on the other side of the wall as the previous sink is also coming off the wall and needs to be resealed. (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). 4-202.11 Food-Contact Surfaces-Cleanability- Observed two container lids that were melted off around the corners, which are no longer easily cleanable. CDI - PIC voluntarily discarded the lids. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-602.13 Nonfood-Contact Surfaces- REPEAT Sticker residue observed on one clean container after being washed. Discussed using degreaser to remove the residue with PIC. Observed the fan on the cookline in need of cleaning due to dust accumulation. Points maintained at half due to improvement. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
51	0	Plumbing installed; proper backflow devices	Yes	No	No	5-203.14 Backflow Prevention Device, When Required. REHS could not verify that the coffee, tea, and ice machines had backflow prevention devices installed internally or not. The ice machine has a backflow preventer installed, but it was before the water filter, whereas it needs to be after the filter. CDI - REHS will reassess next inspection. If there is internal backflow prevention, please provide documentation. If there is not, install an approved backflow prevention device on each of those units. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 P; or (B) Installing an APPROVED backflow
52	1	Sewage & wastewater properly disposed	No	No	Yes	5-402.11 Backflow Prevention (P) VERIFICATION REQUIRED WITHIN 72 HOURS Observed no air gap for the drain pipe underneath the pre rinse sink of the dish machine. REHS will return on Friday to verify that this has been addressed. Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-101.11 Surface Characteristics - Indoor Areas (C) - REPEAT Water damaged ceiling tiles observed in the dining room. Absorbent ceiling tiles, some with water damage, observed in the men's bathroom and there is a hose bib. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed rusted ceiling vents above the wareashing area. The wall behind the grill is damaged due to burns. Observed the corner guard damaged by the backdoor. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C) Ceiling cleaning needed over the cook line. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
56	1	Meets ventilation & lighting requirements; designated areas used	No	Yes	No	6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - REPEAT Employee raw chicken and raw shrimp found thawing in the produce prep sink. Employee water bottle found stored over clean dishes in the warewashing 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) - REPEAT Employee belongings found stored over clean dishes in the warewashing area. Employee belonging stored over clean linen and food liners by the grill. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.