Premises Information


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Name

LEGACY ROLLS

Address

1161 N BRAGG BLVD

City/State/ZIP

SPRINGLAKE

28390

Premise Type

1 - Restaurant

County

Cumberland

Inspection Date

6/11/2026

Final Score @ Grade

General Comments

- Management stated that the handwashing sink located in the coffee bar area is not currently in use; however, the sink is required in accordance with §5-204.11, Handwashing Sinks. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. The absence of an accessible and functional handwashing sink in this area may impede proper hand hygiene practices during food handling activities. Management was informed that the handwashing sink must be maintained in a functional condition and remain accessible for employee use as required by the Food Code. - Multiple Priority Foundation (PF) items were observed to be out of compliance and require verification. The REHS will return on June 23 to allow the full 10 business days for corrective action. If Priority Foundation items are corrected prior to June 23, the establishment shall contact the inspector, and the inspector may return sooner to verify compliance. - After verification has been completed, a reinspection may be requested by contacting the Registered Environmental Health Specialist (REHS) at (910) 433-3828 or via email at jfryer@cumberlandcountync.gov. Upon request, the REHS may return to reinspect within 10 business days from the date of the request.

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	No	No	Yes	2-102.11 Demonstration (Pf) Multiple priority violations were observed during the inspection, and management did not demonstrate active managerial control by identifying and correcting these issues prior to the inspection. Examples included deficiencies related to date marking, approved thawing methods, proper handwashing practices, adequate supply and maintenance of handwashing sinks, warewashing procedures and cleanability of equipment, food storage and protection, and proper cooling methods. Based on the risks inherent to the food operation, the Person in Charge (PIC) shall, during inspections and upon request, demonstrate knowledge of foodborne disease prevention and compliance with the requirements of the Food Code. Demonstration of this knowledge includes maintaining compliance with the Food Code and having no Priority Item violations during the inspection. The Registered Environmental Health Specialist (REHS) provided on-site education regarding the observed violations and emailed management a food safety guidance booklet outlining proper corrective actions and preventive measures. REHS will conduct a follow-up visit to verify understanding, implementation of corrective actions, and continued compliance. VERIFICATION REQUIRED
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 When to Wash (P) Observed a food employee handling a cell phone at the start of the inspection and failing to wash hands before returning to food preparation activities. Additionally, the same employee was observed leaving and re-entering the kitchen area without washing hands prior to handling food. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation activities, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Handwashing is also required after activities that may contaminate the hands, including handling personal items such as cell phones, changing tasks, leaving and returning to food preparation areas, and other activities specified under the Food Code. The employee was educated on proper handwashing requirements and the importance of preventing cross-contamination. Corrective action was taken during the inspection, and the food employee was observed properly washing their hands. CDI
10	1	Handwashing sinks supplied & accessible	No	No	Yes	6-301.11 Handwashing Cleanser, Availability (Pf) Hand washing soap observed to be missing at the coffee shop area handwashing sink. Per management that handwashing sink is not used however the are is used for beverage preparation. The sink shall be provided with soap. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. VERIFICATION REQUIRED 6-301.12 Hand Drying Provision (Pf) Paper towels were observed to be missing at multiple handwashing sinks, including the women's restroom, coffee shop handwashing sink, and employee restroom handwashing sink. Each handwashing sink, or group of adjacent handwashing sinks, shall be provided with individual disposable towels, a continuous towel system that supplies a clean towel to each user, a heated-air hand drying device, or an air-knife hand drying system. The lack of hand drying provisions at handwashing sinks may discourage proper handwashing and can contribute to contamination of hands following washing. Paper towels were replenished at the women's restroom handwashing sink during the inspection. Management was instructed to ensure that all handwashing stations remain adequately stocked with approved hand-drying devices at all times. VERIFICATION REQUIRED
15	1.50	Food separated & protected	Yes	No	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) The prep sink was observed as a three-compartment sink and was not equipped with splash guards and drainboards. The sink is utilized for washing vegetables as well as thawing and handling different species of raw meats. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods, including fruits and vegetables prior to washing, as well as cooked ready-to-eat foods. Additionally, different types of raw animal foods (e.g., beef, fish, lamb, pork, and poultry) shall be separated from each other during storage, preparation, holding, and display to prevent cross-contamination through the use of separate equipment, physical separation within equipment, or by preparing foods at different times or in separate areas. The absence of splash guards and drainboards, combined with the shared use of the sink for multiple food preparation activities, increases the potential for cross-contamination between raw meats, vegetables, and other food items. The REHS highly recommends replacing the three-compartment prep sink with a single-compartment sink equipped with an integrated drainboard, and developing a standard operating procedure (SOP) for the use of the sink when handling different species of raw meats and ready-to-eat food items. Alternatively, splash guards and properly designed adjacent work tables may be installed to reduce the potential for cross-contamination in the prep sink area. It was noted that the current configuration does not provide adequate separation for food preparation activities involving multiple food types, increasing the risk of cross-contamination. Additionally, NSF standards do not permit field modification such as welding or attaching drainboards to equipment unless the modification is NSF certified. VERIFICATION REQUIRED 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Cinnamon rolls were observed uncovered and stored under a leaking condenser inside the reach-in freezer. Food shall be protected from cross-contamination by storing food in packages, covered containers, or wrappings to prevent exposure to condensation and other sources of contamination. The REHS informed management of the observed violation. Management immediately covered the affected food items during the inspection. CDI
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed employees washing and rinsing utensils and food-contact equipment without completing the required sanitizing step. A chemical sanitizer used in a sanitizing solution for manual warewashing operations shall meet the criteria specified under §7-204.11 and be used in accordance with the EPA-registered label instructions and required contact times. Proper sanitization is necessary to reduce microorganisms on food-contact surfaces to safe levels and prevent contamination of food. Management was notified of the violation during the inspection and immediately instructed employees to discontinue the practice. All affected utensils and equipment were rewashed, rinsed, and properly sanitized. Employees were educated on the required wash-rinse-sanitize process. Corrected During Inspection (CDI). 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Multiple food-contact utensils and equipment, including the potato slicer, onion slicer, bowls, utensils, lids, and glass baking dishes, were observed to be soiled with food debris, food splash, and/or duct tape residue. Food-contact surfaces and utensils shall be maintained clean to sight and touch. The Registered Environmental Health Specialist (REHS) informed management of the observed deficiencies and placed the affected items back into the three-compartment sink to be properly rewashed, rinsed, and sanitized. Management was advised that all dishes, utensils, and food-contact equipment shall be thoroughly inspected by staff after cleaning to ensure they are free of food residue and contamination prior to use. VERIFICATION REQUIRED
23	1.50	Proper date marking & disposition	No	No	Yes	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) No refrigerated ready-to-eat time/temperature control for safety (TCS) food items were observed to be properly date marked. Examples included mac and cheese, pork belly, chicken wings, and sliced tomatoes. Refrigerated, ready-to-eat TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at 41°F (5°C) or below for a maximum of seven (7) days. The day of preparation shall be counted as Day 1. Failure to properly date mark ready-to-eat TCS foods can result in foods being held beyond their safe shelf life, increasing the risk of pathogen growth. The REHS educated management on proper date-marking procedures and emphasized the importance of ensuring all applicable food items are clearly labeled. Additionally, the REHS provided education regarding the date marking of cooked frozen TCS foods, such as chicken wings. Per management, the wings are cooked directly from a frozen state. Therefore, the date of initial cooking/preparation shall be recorded on the container and used as Day 1 for date-marking purposes. Management was instructed to implement and maintain a date-marking system for all applicable TCS foods. VERIFICATION REQUIRED
33	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	3-501.15 Cooling Methods (Pf) Observed sliced tomatoes stored in a Styrofoam container inside the top portion of the prep unit. Additionally, sliced cheddar cheese was observed wrapped in plastic wrap and stored in a container at the top of the prep unit, and shredded cheese was observed stored in an open commercial package within the same unit. Excessive packaging, wrapping, and the use of insulating containers can impede proper air circulation around food products, reducing the ability of the refrigeration unit to effectively cool foods. Food shall be cooled using methods that facilitate rapid heat transfer, including placement in shallow pans, separation into smaller portions, use of containers that promote heat transfer, and arranging foods to maximize exposure to circulating cold air. During the cooling process, foods should be loosely covered or uncovered when protected from contamination to facilitate heat transfer. The REHS informed management that storing food in Styrofoam containers, excessive wrapping, and commercial packaging may prevent foods from cooling properly by restricting direct exposure to refrigerated air. Management was instructed to remove food items from unnecessary packaging and wraps and to utilize containers and storage methods that allow for proper cooling. VERIFICATION REQUIRED
35	0.50	Approved thawing methods used	Yes	Yes	No	3-501.13 Thawing (Pf) Observed cooked pork belly thawing in a bucket of standing water located in a prep sink. Time/temperature control for safety (TCS) foods shall be thawed using approved methods, including under refrigeration at 41°F (5°C) or below, completely submerged under continuous running water at 70°F (21°C) or below with sufficient velocity to agitate and float off loose particles, or as part of the continuous cooking process. Thawing food in standing water is not an approved method and may allow portions of the food to remain in the temperature danger zone, increasing the risk of pathogen growth. The REHS informed management of the improper thawing method and provided education regarding approved thawing procedures. The cooked pork belly was voluntarily removed from the standing water and placed under refrigeration to continue the thawing process using an approved method. CDI, REPEAT
37	0	Food properly labeled: original container	No	No	No	COMMENT 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Food ingredients and working containers throughout the establishment were observed to be inconsistently labeled or lacking proper identification. Except for containers holding food that can be readily and unmistakably recognized, working containers holding food or food ingredients removed from their original packaging for use within the food establishment shall be clearly identified with the common name of the food. Examples include, but are not limited to, cooking oils, flour, herbs, potato flakes, salt, spices, sugar, and similar ingredients. Failure to properly label food containers may result in ingredient misidentification, improper use, allergen concerns, and food safety risks.
39	1	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Food Storage - Preventing Contamination from the Premises (C) Uncovered food items, including cinnamon rolls, were observed exposed to condensation dripping from the condenser inside the reach-in freezer. Additionally, containers of macaroni and cheese were observed stored directly beneath the condenser of the reach-in freezer, where ice buildup from the unit was noted to be falling onto the food containers. Food shall be protected from contamination by storing food in a clean, dry location and in a manner that prevents exposure to splash, dust, condensation, or other sources of contamination.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) A white bucket used for food storage was observed stored directly on the floor underneath the prep sink. Additionally, paper towels at the kitchen handwashing sink were observed to be exposed to potential contamination. Cleaned equipment and utensils, laundered linens, and single-service or single-use articles shall be stored in a clean, dry location where they are protected from splash, dust, and other sources of contamination. Such items shall be stored at least six (6) inches above the floor. REPEAT
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-202.11 Food-Contact Surfaces - Cleanability (Pf) Plastic food-contact items, including a measuring cup and an additional plastic component used as an attachment for equipment, were observed to be cracked and/or melted. Multi-use food-contact surfaces shall be smooth and maintained free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and shall not contain sharp internal angles, corners, or crevices. Food-contact equipment shall be constructed and maintained to allow proper cleaning and prevent contamination. Management voluntarily discarded the affected items during the inspection. Corrected During Inspection (CDI) 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Observed a food thermometer that had been held together with tape. Utensils, including food thermometers, shall be maintained in a state of good repair and condition, or shall be discarded if damaged or not capable of accurate and safe use. Management voluntarily discarded the thermometer during the inspection. CDI 4-101.19 Nonfood-Contact Surfaces (C) Duct tape was observed being used as a method of labeling on food container lids and on food ingredient containers. Labeling materials and surfaces used in food establishments shall be designed to be smooth, durable, and easily cleanable. Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling, or that require frequent cleaning, shall be constructed of corrosion-resistant, nonabsorbent, and smooth materials to allow for proper sanitation and maintenance. The use of duct tape for labeling is not an approved method due to its inability to be properly cleaned. Management was informed of the requirement to use approved, easily cleanable labeling methods and advised to discontinue the use of duct tape on food containers and equipment. 4-501.12 Cutting Surfaces (C) The cutting board attached to the prep unit was observed to be soiled and/or stained. Surfaces such as cutting blocks and cutting 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 properly resurfaced.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	Yes	No	No	4-603.16 Rinsing Procedures (C) Observed an employee washing dishes without fully submerging items in the wash solution. The employee was observed rinsing dishes and allowing them to air dry; however, the sanitizing step was not performed. The proper warewashing procedure at a three-compartment sink shall include the following steps: (1) scraping and pre-rinsing, (2) washing with detergent in water of at least 110°F or per manufacturer requirements, (3) rinsing, (4) sanitizing in an approved sanitizing solution with full submersion and proper contact time in accordance with manufacturer instructions, and (5) air drying. Management was instructed on the correct three-compartment sink procedure, and employees were directed to discontinue improper warewashing practices and ensure all utensils and dishes are properly washed, rinsed, and sanitized prior to use. CDI
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-602.13 Nonfood Contact Surfaces (C) The following items shall be thoroughly cleaned: the kitchen handwashing sink; ice buildup inside the chest freezer; ice buildup inside the two-door reach-in freezer; ice buildup inside the dormitory chest freezer; kitchen microwave; baker’s station; dormitory refrigeration unit; shelving of the large prep table; all large cooking equipment surfaces; hood system; top and interior surfaces of the large oven; exterior surfaces of cooking equipment; miscellaneous items stored on the prep table adjacent to the two-door reach-in freezer; and counter space, including the tops of refrigeration drawers located underneath the grills. Non-food-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of soil, debris, and residue. REPEAT
51	1	Plumbing installed; proper backflow devices	No	Yes	No	5-205.15 (B) System Maintained in Good Repair (C) Observed water leaking from the hot water knob on the kitchen handwashing sink. Additionally, a leak was observed from the left faucet of the three-compartment warewashing sink. A floor drain located between the large prep table and cooking equipment was also observed to be clogged and not draining properly, resulting in standing water on the floor surface. A PLUMBING SYSTEM shall be maintained in good repair. REPEAT
53	0.50	Toilet facilities: properly constructed, supplied & cleaned	No	Yes	No	6-501.18 Cleaning of Plumbing Fixtures (C) The toilets in the women’s restroom were observed to be soiled. Additionally, the urinal in the men’s restroom was observed to be heavily soiled. Plumbing fixtures, including toilets and urinals, shall be maintained in a clean and sanitary condition and cleaned as often as necessary to prevent the accumulation of soil and debris. REPEAT
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) The paper towel dispenser in the kitchen was observed to be damaged. Additionally, evidence of a ceiling leak was observed in the kitchen area, including a water-damaged ceiling tile. Ceiling tile(s) in the kitchen were also observed to be unflush and not properly aligned. The wall behind the employee restroom door was observed to be damaged. PHYSICAL FACILITIES shall be maintained in good repair. REPEAT 6-501.12 Cleaning, Frequency and Restrictions (C) Walls throughout the establishment were observed to be soiled. Floors, particularly in areas beneath equipment, were also observed to have accumulated soil and debris. Additionally, restroom fan covers were observed to have an accumulation of dust. The exterior mop sink was observed to be excessively soiled. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. REPEAT 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Unused items were observed in the kitchen area. The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment, including nonfunctional or no longer used equipment, as well as litter. REPEAT
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	Yes	No	6-303.11 Intensity - Lighting (C) Lighting above the baker’s station was measured using a light meter and was found to be below the required minimum of 50 foot-candles (fc) in a food preparation area. Light intensity shall be maintained at a minimum of 50 foot-candles at surfaces where a food employee is working with food, or with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. REPEAT 6-304.11 Mechanical - Ventilation (C) An obnoxious odor was observed in the employee restroom during the inspection. Mechanical ventilation of sufficient capacity shall be provided when necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.