Premises Information


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Name

HOLY SMOKES BBQ & BRISKET

Address

989 E MAIN ST

City/State/ZIP

YANCEYVILLE

27379

Premise Type

1 - Restaurant

County

Caswell

Inspection Date

4/7/2026

Final Score @ Grade

100

General Comments

General Comment - the cold hold prep unit behind the counter directly behind the register, had food temperatures right at 41F. EHS checked the thermometer in the unit which was at 40F. Per PIC the unit is set at 40F. EHS recommended to PIC turning down the temperature on the unit to 37F-38F to help keep food temperatures in the unit lower, especially when constantly opening and closing the unit during rush hours.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	0	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed the warmer ovens in the kitchen were hot holding meats and cobbler. Food items temperatures ranged from 117F-126F (see temperature log for specific foods and temperatures). CDI - food items have been in hot hold oven for less than two hours. Meats and cobbler were reheated to 165F and placed into different hot hold units including the upper oven, stove top and warmer units behind counter. PIC is going to reach out to someone to come and service the hot hold unit.