| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 Demonstration - Knowledge: Several priority (P) and priority foundation (Pf) items were overserved out of compliance during the inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by meeting the requirements listed under this section in the NC 2017 food code. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) REPEAT The person in charge (PIC) at the time of the inspection was not a certified food protection manager. 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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3) and (17) Demonstration (Pf): Person in charge (PIC) was not able to provide an employee health policy. The person in charge shall demonstrate this knowledge by explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Describing the symptoms associated with the diseases that are transmissible through food.
CDI: PIC given an employee health policy during the inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): Handwashing sink did not have paper towels at the time of inspection. Each handwashing sink or group of adjacent hand washing sinks shall be provided with: 1) individual, disposable paper towels; 2) A continuous towel system that supplies the user with a clean towel; 3) A heated-air hand drying device; 4) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
CDI - Paper towels were supplied to the hand sink. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 (A) Compliance with Food Law (P) (Pf): Establishment is bringing prepared, unpackaged food (barbacoa and carnitas) from an establishment under different ownership for sale again at the meat market. Food shall be obtained from sources that comply with law.
CDI - Two pans of barbacoa and two pans of carnitas were voluntarily discarded by PIC. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf): Large tub of carnitas in the outside meat walk in cooler observed with mold on it. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented.
CDI - Bin of carnitas was voluntarily discarded by PIC. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Ground beef stored over whole cut beef steak and ground pork stored over whole cut pork chops in the display case. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI - PIC moved the ground meats to the walk in cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Bandsaw and meat cubing machine soiled with food debris and residue. Five gallon bucket being re-used has sticker from previous product on outside. Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI - Items were disassembled and employees were instructed to clean them before use. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): REPEAT Establishment does not have a date marking system in place. The following items were not datemarked: deli meats, milk, and rotisserie chicken in the indoor walk in cooler. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
CDI - Deli meat and milk were dated by the PIC, rotisserie chickens were voluntarily discarded by PIC.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): REPEAT Establishment does not have a date marking system in place. The following items were not datemarked: deli meats, milk, and rotisserie chicken. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect.
CDI - Deli meat and milk were dated by the PIC, rotisserie chickens were voluntarily discarded by PIC. |
|
27
|
0.50
|
Food additives: approved & properly used |
No |
No
|
Yes |
3-302.14 Protection from Unapproved Additives (P): Establishment does not have manufacturer instructions on recommended amounts of Bixolito Red to add to the product. Food shall be protected from contamination that may result from the addition of food additives.
VERIFICATION REQUIRED by Thursday (2/19/2026): Obtain letter from Bixolito Red manufacturer that provides instructions on how much to use. Establishment should not use this additive until it can be verified how much product to be used for a safe level. Contact Carter Bowles for verification before this date (336) 843-5620 |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P): Sanitizer in spray bottle measured significantly higher than 400 PPM. PIC mixed the bottle of sanitizer and when it was retested, it measured well over 400 PPM.
CDI - REHSI instructed PIC to pour out most of the bottles contents and dilute the remaining chemical with water. Once diluted, the sanitizer measured 100 PPM. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (Pf): Fish and beef were sitting in stagnant water in prep sinks to thaw. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
CDI - The fish and beef were moved to the walk in cooler to thaw. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels (Pf): Rotisserie chickens prepared at La Victoria Reynolda Rd are marketed as a packaged product at this location and did not bear labels. These chickens were not remaining under the control of the original establishment as required in the position statement dated December 5th, 2018.
CDI - Twelve rotisserie chickens were voluntarily discarded by the PIC. REHSI will provide a copy of packaged food memo. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) (REPEAT) Prep table holding meat grinder has paint chipping on legs. Shelving rusting in walk in coolers and freezer. Walk in coolers are missing missing camlock covers. Floor of the walk in freezer is buckling and in poor repair. Inside walk in cooler is corroding on the back wall and has damage by the front door at the bottom left corner both inside and out. Equipment shall be maintained in good repair.
4-202.11 Food-Contact Surfaces - Cleanability (Pf): Domestic plastic bins being utilized for storing raw meat are not easily cleanable.
VERIFICATION REQUIRED: Establishment should not use domestic plastic tubs and shall obtain easy to clean bins. Verification that bins have been discarded due by Thursday (2/19/2026). Contact Carter Bowles before this date for verification. (336) 843-5620
4-501.12 Cutting Surfaces (C): Cutting boards on the prep surface are scored an in need of refinishing or replacing. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C): Additional cleaning needed in, but not limited to: Under display case coolers, on all sides and under equipment, in crevices of sliding doors. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair: Hand sink has a leak at the hot water faucet. A plumbing system shall be maintained in good repair. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C): Cardboard dumpster is missing its drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
5-501.115 Maintaining Refuse Areas and Enclosures (C): Dumpster area has a significant amount of plastic crates and other debris present. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Floors of inside walk in cooler are rough in areas and no longer easily cleanable. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT Low grout present throughout the prep area. Physical facilities shall be maintained in good repair.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Tile in the prep area forms a sharp corner. In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). |