| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf): Significant amount of TCS foods not being held at the correct cold holding temperatures. Employee was observed donning single use gloves without first washing their hands. The PERSON IN CHARGE shall ensure that: (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures;
CDI - All violations noted were discussed at the time of inspection. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): There was not a certified food protection manager present during the inspection. 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
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf): An employee health policy could not be located at the time of the inspection. PIC stated that they do not know what the illnesses are. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.
CDI - REHSI provided a written copy of the employee health policy to PIC. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf): Establishment could not provide written vomit and diarrhea clean up procedures at the time of inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
CDI - REHSI provided a written copy of the procedures to the PIC |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P): Employee did not wash their hands before donning single use gloves. Food employees must wash hands before donning gloves to initiate a task that involves working with food.
VERIFICATION that employees are appropriately washing their hands REQUIRED BY 4/10/2026. Contact Carter Bowles for verification. 336-843-5620 |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.12 Hand Drying Provision (Pf): There are no paper towels present at the handwashing sink. Provide paper towels or approved alternative for hand drying at each handsink.
VERIFICATION that the handsink has paper towels REQUIRED BY 4/10/2026. Contact Carter Bowles for verification. (336) 843-5620.
6-301.14 Handwashing Signage (C): Hand sink does not have handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
CDI - REHSI provided a sign to the facility. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): In the make unit reach in, ground beef stored over ready to eat onions. In the upright cooler, unwashed lettuce is stored over ready to eat grilled chicken. In the chest freezer, open raw beef patties and open raw philly steak stored in contact with open onion rings, sealed packages of chicken tenders and fries.
VERIFICATION that foods are separated according to their species and if they are washed REQUIRED BY 4/10/2026. Contact Carter Bowles for verification. (336) 843-5620
3-304.15 (A) Gloves, Use Limitation (P): Employee touched multiple pieces of equipment, handles, raw meats, and moved to different tasks without first changing their gloves. Discard gloves after a task is complete or any time they are damaged or soiled.
VERIFICATION of proper single use glove usage REQUIRED BY 4/10/2026. Contact Carter Bowles for Verification. (336) 843-5620. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Utensils such as a can opener, ladles, spoons, and spatulas were observed with visible soil in a plastic container over the three compartment sink. Multiple plastic bins and containers with stickers from purchase on them. Equipment food contact surfaces and utensils shall be clean to sight and touch.
VERIFICATION that utensils are being properly washed, rinsed, and sanitized REQUIRED BY 4/17/2026. Contact Carter Bowles for verification (336) 843-5620. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): In the make unit, hotdogs measured 44F. Items in the upright cooler measured: provolone (47F), Mozzarella (45F), Chicken Wings (46F), Chicken Breast (48F), Cheese Mix (44F), Pancake Mix (47F). In the display unit, provolone cheese measured 44F. Maintain TCS foods in cold holding at 41F or less.
VERIFICATION that time/temperature control for safety foods are being maintained at 41F or less REQUIRED BY 4/10/2026. Contact Carter Bowles for verification. (336) 843-5620 |
|
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): All foods that require datemarking in the facility (open cheese, cooked chicken, open milk, open marinara, etc) do not bear a date of preparation or opening. This includes all cheeses, cooked meats, and opened packages of ready to eat items. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.
VERIFICATION that the facility has established a datemarking system for TCS foods REQUIRED BY 4/17/2026. Contact Carter Bowles for verification. (336) 843-5620. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf): Foods in all cooling units that were observed out of temperature (see temperature log) were tightly wrapped in plastic wrap or in containers with tight fitting lids. 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.
VERIFICATION of approved cooling methods REQUIRED BY 4/17/2026. Contact Carter Bowles for verification. (336) 843-5620.
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf): Facility does not have enough cold holding capacity for the menu that they are currently serving. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.
VERIFICATION that there is adequate cold holding equipment REQUIRED BY 4/17/2026. Contact Carter Bowles for verification. 336-843-5620 |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf): A food temperature measuring device could not be located at the time of inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.
VERIFICATION that the facility has obtained a food measuring device REQUIRED BY 4/17/2026. Contact Carter Bowles (336) 843-5620. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Multiple sauce bottles and containers throughout the facility do not bear an identifying label. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Employee actively working with food did not have a hair restraint or beard restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Multiple wiping cloths that are used to wipe food contact surfaces, being stored on the cutting board, on prep tables, and in soiled water. Hold in-use wiping cloths in sanitizer between uses. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C): English cucumber still in the plastic wrapping had been cut through. Wash fruits and vegetables prior to use and remove plastic wrap before cutting. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces - Cleanability (Pf): Facility is using domestic plastic containers that are not easily cleanable to store foods. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints.
VERIFICATION that the facility has removed the not easily cleanable containers have been removed REQUIRED BY 4/17/2026. Contact Carter Bowles for verification (336) 843-5620
4-205.10 Food Equipment, Certification and Classification (C): Blender is for household use only and is not rated for commercial use. Domestic deep freezer is not rated for restaurant use. Pallet holding meat display case is not certified. Two table top fryers are not certified for restaurant use. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): All vats and both drainboards of the three compartment sink are soiled. Warewashing equipment shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function, and, if used, at least every 24 hours. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Additional cleaning needed on the inside of the deep freezer, on the inside of the display case and its tracks, on the back ledge and under the lid of the make unit, and inside of the microwave. Remove duct tape from the inside of the upright cooler. Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (B) Maintain a plumbing system in good repair: Both faucets at the three compartment sink are leaking. Handsink is very slow to drain. A plumbing system shall be maintained in good repair.
5-202.13 Backflow Prevention, Air Gap (P): Spray hose at the three compartment sink is hanging below the flood rim. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch.
VERIFICATION that an airgap is maintained REQUIRED BY 4/10/2026. Contact Carter Bowles for verification. (336) 843-5620. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C): Left lid of the dumpster was observed open during the inspection. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
5-501.115 Maintaining Refuse Areas and Enclosures (C): Refuse and debris present behind the dumpster. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floor tile in the food preparation area is uneven and no longer easy to clean. Replace cracked floor tiles. Repair the floor threshold at the entrance to the kitchen so that it is smooth and easily cleanable. Re-seal and attach all shelving and sinks to the wall. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C): Additional floor cleaning needed throughout the facility, especially under and behind all equipment and shelving. Physical facilities shall be maintained clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C): Employee personal items mingled with the facilities supplies throughout including in cold holding equipment and personal items being stored on the 3 compartment sink drain boards. Multiple tools and other items are on shelving and prep tables. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |