| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
**3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed pork loin with microbial growth present. PIC stated pork loin was for personal consumption only and not served on the restaurant menu. Pork loin was in employee personal food storage area. CDI |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
**3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats (out of commercial package) stored over RTE foods in the walk-in freezer. Observed food employee handling raw animal foods switch to working with ready to eat foods an attempt a glove change without washing hands in between. The PIC relocated the foods. Employee was educated and washed hands before changing gloves. CDI Repeat |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residues on bowl chopper, grinder tube, grid slicer blades, two plastic containers. The items were placed to be washed, rinsed, and sanitized. CDI
**4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. There are food residues on the outdoor smoker grill slats and the PIC reported that it has not been used within the past 24 hours.
**4-602.11(E)(4)(b)- Equipment such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Observed microbial growth on inside ice machine. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw hamburger meat in bottom of prep cooler that was 44-45F. Food employee stated that door was being opened and closed within the past hour for service. Observed other areas of the prep unit holding at 41F. PIC moved raw hamburger to walk in cooler to rapidly cool in remaining timeframes. Ensure doors are closed tightly through rushes. CDI |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
**3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf The consumer advisory has asterisks on items served undercooked and has the reminder, however, these foods do not bear a statement that they can be served undercooked or raw. Send an updated menu to kristina_cala@onslowcountync.gov. Verification set for July 2nd, 2026. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed hashbrowns cooling in reach in unit with tight fitting lid on for one hour at 72F. PIC moved hashbrowns to the walk in cooler with lid off to rapidly cool in remaining timeframes. CDI Repeat |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour and seasoning next to the grill unlabeled. Repeat |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests. Observed sticky trap in establishment with multiple dead bugs. Remove sticky traps more frequently to preclude the accumulation of dead pests. Repeat
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air gap at side door to kitchen.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fly in kitchen. Continue to work with pest servicer to eliminate pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink bag stored on the floor in storage room. PIC moved drink bag off the floor. CDI |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food with facial hair without a beard guard. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
**3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter. Food employee moved wet cloth to sanitizer bucket. CDI |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed lids and utensils stored in containers where debris is present. Repeat
**4-903.11 (B) (1), Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed a few bowls stacked while wet. Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a box for Hamilton Beach immersion blender, "Enleber" processing equipment and Ninja blender labeled for household use only. Repeat
4-501.11 Maintain equipment in good repair. Need to replace torn gasket to walk-in refrigerator and prep unit door. Rust/peeling paint present on wire shelving in walk-in unit Observed thin probe thermometer that was operable but probe is being held by tape. Dish machine is not sanitizing, however, establishment is using 3 compartment sink to sanitize dishes. Repeat |
|
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. Detailed cleaning needed to fan guard in walk-in refrigerator, walk-in refrigerator shelving, outside of drink machine and outside of reach in with microbial growth present. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
**5-203.14 Backflow Prevention Device, When Required. The water supply shall be protected from the backflow of solids, liquids, or gases. P A hose is connected outside the back of establishment without backflow prevention installed. The PIC disconnected the hose, ensure to install a backflow preventer onto hose bib. CDI |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
**6-501.11 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. Cracked floor tiles and open wall spaces around ware washing equipment. Observed ceiling damage around vents on cookline. Observed coving tiles missing around walk in freezer door. Repeat
**6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Detailed cleaning needed to walk-in freezer floors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
**6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. The light bulb in the outdoor storage shed is not shielded or shatter resistant. |