Premises Information


	Return to Inspections

Name

ANCHOR ALLIE'S

Address

1204 BRAGG BLVD.

City/State/ZIP

FAYETTEVILLE

28301

Premise Type

1 - Restaurant

County

Cumberland

Inspection Date

5/28/2026

Final Score @ Grade

General Comments

1. Observed staff cleaning larger pans with limited space available for proper air drying. Environmental Health Specialist (EHS) highly recommends rearranging the open bar shelving area where clean dishes are stored to allow adequate air drying, or replacing the stainless steel shelving above the three-compartment sink with open bar shelving to better accommodate proper drying procedures. 2. Observed sausage links stored under the heat lamp in the pass-through window with inconsistent hot holding temperatures. EHS highly advised management to relocate the sausage links to a more effective hot holding unit, such as a steam well, to ensure that a minimum internal temperature of 135°F is consistently maintained throughout all product. 3. The quaternary ammonia sanitizing solution was observed dispensing at approximately 1500 ppm, which exceeds the acceptable concentration for food contact surfaces. EHS informed management that the solution shall be properly diluted prior to use for cleaning dishes and storing in red sanitizing buckets to ensure the quaternary ammonia solution remains within the approved sanitizing range of 200 ppm to 400 ppm.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Blue cheese crumbles observed opened on 5/19/26 were still stored for use in the kitchen prep unit on 5/28/26. Ricotta cheese stored in the fruit storage kitchen prep unit was observed to be expired since 3/2026. Salsa was also observed to be expired since 2/2026. Food shall be discarded if it: (1) exceeds the approved time and temperature parameters, except when frozen; (2) is in a container or package that does not bear the required date marking; or (3) is marked with a date that exceeds the allowable date-marking limits. Blue cheese crumbles, ricotta cheese, and salsa were voluntarily discarded during the inspection. CDI.
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 Thawing (Pf) Observed a log of raw beef and raw seafood stored on a back kitchen prep table. Per management, the TCS food items were thawing; however, the food items were observed thawing at ambient air temperature. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) food shall be thawed: (A) under refrigeration that maintains the food temperature at 41°F or below; (B) completely submerged under running water at a temperature of 70°F or below; or (C) as part of the cooking process if the food remains frozen prior to cooking. EHS advised management to use ice as a coolant, especially during the summer months when water temperatures may rise above 70°F, or to place raw meats requiring thawing in the refrigerator prior to closing so that the products may thaw properly by the following morning. Raw seafood was returned to the two-door reach-in freezer. The raw beef log was placed in a container and transferred to the prep sink to thaw under cold running water. CDI
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) An excessive number of dead roaches were observed on the floors throughout the kitchen and within the crevices of a metal storage shelf located above the three-compartment sink. Dead or trapped pests shall be removed from control devices and from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of additional pests. 6-501.111 Controlling Pests (C) Observed live baby roaches crawling on dishes stored above the three-compartment sink, on equipment, and on the kitchen floor. Additionally, an excessive number of drain gnats were observed in the floor drain and on the wall beneath the dining room four-compartment sink. Per management, a pest control company services the establishment approximately every two weeks. The premises shall be maintained free of insects, rodents, and other pests. EHS highly advised management to increase the frequency of pest control treatment for roaches and gnats until the insect activity has been completely eliminated.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	COMMENT 4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Ice bins stored on the wall in the dry storage room were observed hanging without being inverted or covered. Clean equipment and utensils shall be stored in a self-draining position that allows for air drying and shall be covered or inverted to protect against contamination.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	COMMENT 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The microwave was observed to be in poor repair and shall be replaced. Gaskets attached to the door of the dining room lowboy cooler in front of the four-compartment sink were observed hanging and taped together and shall be replaced. Equipment shall be maintained in good repair and proper condition. NOTE: The second two-door reach-in freezer was observed to be out of service, with a sign posted on the unit indicating it is out of service and awaiting parts. No food items were observed stored in the unit at the time of inspection. 4-202.15 Can Openers (C) The can opener attached to the baker’s station prep table was observed missing a cotter pin. Can openers mounted on prep tables shall be secured with a cotter pin or equivalent mounting mechanism and be designed to allow easy disassembly by hand for thorough cleaning and sanitizing. The Environmental Health Specialist (EHS) provided management with a photograph of an approved can opener model suitable for prep table mounting that meets these requirements.
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) The reach-in oven was observed to be soiled. Gaskets on freezer and refrigeration units were also observed to be soiled. The area above the filter basket insertion point on the coffee machines was observed with buildup of coffee residue. Price tags were observed stored on baking pans and on the backs of small plates. Inner lids of the prep units were observed to be soiled. The wash/rinse pressure gauge attached to the warewashing machine was observed to be soiled. The ice cream chest cooler located in the dining room area was also observed to be soiled. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
51	1	Plumbing installed; proper backflow devices	No	No	No	5-205.15 (B) System Maintained in Good Repair (C) Plumbing under the wash vat of the three-compartment sink was observed to be leaking water. Plumbing underneath the dining room four-compartment sink was also observed to be leaking in several areas. A PLUMBING SYSTEM shall be maintained in good repair.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) The splash guard attached to the right side of the front kitchen handwashing sink was observed to be in poor repair, and staff had applied tape to a sharp edge to prevent potential injury. Paint was observed peeling on the wall above the sanitizing basin of the three-compartment sink. Black cove base was observed peeling along the bottom of the wall behind the door in the dry storage room. Doors leading to storage areas were observed to be fraying and in poor repair. Toilet seats in the women’s restroom were observed to be damaged at the bottoms and shall be replaced to ensure proper cleanability and sanitation. PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C) Floor drains throughout the establishment, especially under the four-compartment sink in the dining room area, shall be thoroughly cleaned due to excessive buildup. The kitchen floor was observed to be soiled with grime, dead roaches, and debris throughout and underneath equipment. Walls in the kitchen area were also observed to be soiled. Observed black build up on the wall above the single basin in front of the warewashing machine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
56	1	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-304.11 Mechanical - Ventilation (C) The kitchen was excessively hot at the time of inspection, indicating inadequate mechanical ventilation. It was noted that the air conditioning (A/C) system is not functioning properly and requires repair. If necessary to maintain environmental conditions free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided and maintained. Ensure that the A/C system is repaired to maintain proper operating conditions for refrigeration units and to support employee hygiene practices, including preventing sweat from contaminating food, equipment, single-service items, and linens or improper handwashing. FULL CREDIT