Premises Information


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Name

RICE, ROOTS & ROLLS

Address

1006 N BRAGG BLVD

City/State/ZIP

SPRINGLAKE

28390

Premise Type

1 - Restaurant

County

Cumberland

Inspection Date

6/16/2026

Final Score @ Grade

90.50

General Comments

- A trash can is needed at the second kitchen handwashing sink. - Transitional items were reviewed, checked, and verified. The following transitional items remain outstanding and shall be corrected no later than September 14, or the permit may be revoked. Lighting (50 foot-candles required): 1. Rear prep table (photo on file by rear door) 2. Meat prep sink (photo on file) 3. Veggie prep sink (photo on file) 4. Rear prep table (by walk-in cooler) Other Required Corrections: 5. Caulk hand sink #1 6. Repair right prep sink faucet head leak 7. Install dual check backflow preventer (ice machine) 8. Install NSF push-pin rivets as needed throughout the establishment 9. Install FRP trim (photo by dry storage) 10. Install outdoor or indoor mop holder 11. Repair cracked ceiling metal frame above deep freezer (photo on file) 12. Repair cracked ceiling metal frame above air dry station (photo on file)

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 and priority foundation violations were documented during the inspection. Management does not currently have a Certified Food Protection Manager (CFPM). Based on the risks inherent in the food operation, during inspections and upon request the Person in Charge (PIC) shall demonstrate to the Regulatory Authority knowledge of foodborne disease prevention and the requirements of the Food Code. The PIC shall demonstrate this knowledge by: (A) Complying with the Code by having no violations of Priority items during the current inspection; or (B) Being a Certified Food Protection Manager who has demonstrated proficiency of required information through passing an examination from an accredited program; or (C) Responding correctly to the inspector’s questions as they relate to the specific food operation, including required areas of food safety knowledge. The Registered Environmental Health Specialist (REHS) provided management with Certified Food Protection Manager certification information and a food safety booklet for review. VERIFICATION REQUIRED 2-103.11 Person in Charge (Pf) Children were observed running in and out of the kitchen during the inspection. The Person in Charge shall ensure that individuals unnecessary to food establishment operations are not permitted in food preparation, food storage, or warewashing areas. Brief visits or tours may be allowed only when authorized by the Person in Charge and when adequate controls are in place to protect exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles from potential contamination. Management was informed that unauthorized and unsupervised access to the kitchen is not permitted and shall be controlled to maintain a safe and sanitary food environment. VERIFICATION REQUIRED
2	0	Certified Food Protection Manager	No	No	No	COMMENT 2-102.12 (A) Certified Food Protection Manager (C) No employee at the establishment currently possesses a Certified Food Protection Manager certification. The establishment is currently under transition and has 180 days to obtain the required certification. The PERSON IN CHARGE shall be a Certified Food Protection Manager who has demonstrated proficiency in the required food safety knowledge by successfully passing an examination that is part of an accredited program. The Registered Environmental Health Specialist (REHS) provided management with information regarding certification courses offered through Fayetteville Technical Community College (FTCC), as well as a link to an approved online certification course.
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	COMMENT 2-201.11 (A-C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees PF The establishment did not have an Employee Health Policy. The Person in Charge (PIC) shall require food employees to provide information regarding their health status and activities as they relate to diseases that are transmissible through food. Food employees shall be excluded or restricted from working with food if they exhibit any of the following symptoms: vomiting, diarrhea, jaundice, sore throat with fever, or an open or draining lesion containing pus, such as a boil or infected wound, that is not properly covered with a single-use glove. The Health Department shall be notified if an employee has been diagnosed with any of the following reportable illnesses: Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing E. coli (STEC), Salmonella Typhi, or nontyphoidal Salmonella. The REHS educated the Person in Charge on employee health reporting requirements and provided an Employee Health Acknowledgment Form to properly inform food employees. Corrected During Inspection (CDI)
5	0	Procedures for responding to vomiting & diarrheal events	No	No	No	COMMENT 2-501.11 Clean-up of Vomiting and Diarrheal Events (PF) The establishment does not have written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall maintain written procedures for employees to follow when responding to vomiting or diarrheal events involving the discharge of vomitus or fecal matter onto surfaces within the establishment. These procedures shall address the specific actions employees shall take to minimize the spread of contamination and the exposure of employees, consumers, food, and food-contact surfaces to vomitus or fecal matter. The REHS educated the Person in Charge (PIC) on the requirements for responding to vomiting and diarrheal events and provided a template clean-up plan for implementation. A written Vomiting and Diarrheal Clean-Up Plan, along with an appropriate clean-up kit, shall be available for review during the next inspection.
6	0.50	Proper eating, tasting, drinking or tobacco use	No	No	No	2-401.11 Eating, Drinking, or Using Tobacco (C) A food employee was observed eating on a prep table during the inspection. Employees shall eat, drink, or use any form of tobacco only in designated areas where contamination of exposed food, clean equipment, utensils, linens, unwrapped single-service and single-use articles, or other items requiring protection cannot occur.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	COMMENT 6-301.14 Handwashing Signage (C) Handwashing signs were observed to be missing at both kitchen handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to all food employees. The REHS provided the establishment with two handwashing signs. Corrected During Inspection (CDI).
14	1	Required records available: shellstock tags, parasite destruction	No	No	Yes	3-402.12 Records, Creation, and Retention (Pf) The owner was unable to provide parasite destruction documentation for raw seafood served or sold in ready-to-eat sushi products. If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the Person in Charge (PIC) shall maintain records documenting the freezing temperature and time to which the fish were subjected. These records shall be retained by the food establishment for at least 90 calendar days beyond the date of service or sale. If the fish are frozen by a supplier, a written agreement or statement from the supplier verifying that the fish were frozen to the required temperature and for the required time in accordance with § 3-402.11 may be maintained in lieu of freezing records. Additionally, if the fish qualify for an aquaculture exemption under § 3-402.11(B)(4), written documentation from the supplier or aquaculturist verifying compliance with those requirements shall be maintained for 90 calendar days beyond the date of service or sale. Parasite destruction documentation shall be obtained and maintained on-site for review. VERIFICATION REQUIRED NOTE:3-402.11 Parasite Destruction (P) Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be subjected to one of the following parasite destruction methods: Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (P) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; (P) or Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. (P) These parasite destruction requirements are intended to reduce the risk of foodborne illness associated with the consumption of raw or undercooked fish served in ready-to-eat foods, such as sushi and sashimi. Establishments serving raw or undercooked fish shall maintain documentation verifying compliance with parasite destruction requirements and make such records available for review upon request.
15	1.50	Food separated & protected	No	No	Yes	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw and ready-to-eat food items were observed commingled in cold-holding units. Specifically, raw beef was stored above ready-to-eat meatballs in the prep cooler, raw beef was stored above mozzarella sticks in the reach-in freezer, raw shrimp was stored above cooked chicken in the same reach-in freezer, and raw seafood and chicken was stored above other ready-to-eat food items in the chest freezer. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from: - Raw ready-to-eat foods, including other raw animal foods such as fish intended for sushi or molluscan shellfish, as well as other ready-to-eat foods such as fruits and vegetables; and - Cooked ready-to-eat foods, based on the minimum required internal cooking temperatures of the raw animal foods. The Registered Environmental Health Specialist (REHS) observed that a food storage arrangement chart was present within the establishment and provided the owner with an additional chart to assist with proper food storage practices. Management was educated on storing raw animal foods according to their required cooking temperatures to prevent cross-contamination in all refrigeration and freezer units. VERIFICATION REQUIRED
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	Yes	3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) The menu was observed to contain a reminder statement but was missing the required consumer advisory disclosure. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or otherwise not processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods through both a disclosure and reminder using menus, placards, table tents, labels, or other effective written means. Disclosure shall include identification of the applicable menu items by an asterisk linked to a footnote stating that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The Registered Environmental Health Specialist (REHS) provided the owner with a consumer advisory handout to post within the establishment. However, because menus are provided to consumers, the required disclosure statement shall also be included directly on the menus. VERIFICATION REQUIRED
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Cooling Methods (Pf) At the start of the inspection, chicken and crab rangoons were observed stored on top of a microwave unit. Additionally, cabbage, bean sprouts, raw meats, and ready-to-eat foods such as meatballs and ground beef were observed in a prep unit at temperatures above 41°F. Cooling shall be conducted utilizing approved methods including: Placing food in shallow pans; Separating food into smaller or thinner portions; Using rapid cooling equipment; Stirring food in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other approved effective methods. When placed in cooling or cold-holding equipment, food containers shall be arranged to allow maximum heat transfer and shall be loosely covered or uncovered when protected from overhead contamination to facilitate proper cooling. Crab rangoons and cooked chicken were placed in a two-door reach-in cooler to facilitate proper cooling. TCS food items previously stored in the prep unit were relocated to the same reach-in cooler. Additional TCS items, including bean sprouts and cooked shrimp, had ice added to assist with active cooling. Corrected During Inspection (CDI).
36	0.50	Thermometers provided & accurate	No	No	Yes	4-204.112 Temperature Measuring Devices - Functionality (C) A thermometer was observed to be missing from the sushi cooler. In a mechanically refrigerated food storage unit, a temperature measuring device shall be provided, and the sensor shall be located to measure the air temperature in the warmest part of the mechanically refrigerated unit. 4-302.12 Food Temperature Measuring Devices (Pf) The thin probe food thermometer was observed to be not working at the time of inspection. Additionally, two dial-top food thermometers with thicker probes were observed; however, these devices are not suitable for accurately measuring the temperature of thin food items such as meat portions. A temperature measuring device with a suitable small-diameter probe designed to accurately measure the temperature of thin masses shall be provided and readily accessible for use. This is necessary to ensure proper temperature verification of thin foods such as meat patties and fish fillets. Management was informed that a properly functioning thin-probe thermometer shall be obtained and maintained to ensure accurate temperature monitoring of all TCS food items. VERIFICATION REQUIRED
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 were observed to be inconsistently labeled at the grill station, in squeeze bottles, and throughout the establishment. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients removed from their original packaging for use in the food establishmentincluding cooking oils, flour, herbs, potato flakes, salt, spices, and sugarshall be clearly identified with the common name of the food.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	COMMENT 3-304.13 Linens and Napkins, Use Limitations (C) Paper towels were observed lining food containers in the prep unit and inside food containers in the walk-in cooler. Linens, such as cloth napkins, may not be used in direct contact with food. The Registered Environmental Health Specialist (REHS) highly recommends the use of cheesecloth or other food-grade materials when lining food containers to ensure compliance with food safety standards and prevent potential contamination.
43	0.50	In-use utensils: properly stored	No	No	No	3-304.12 In-Use Utensils, Between-Use Storage (C) A cup was observed stored directly in seasoning at the grill station without a handle. Additionally, the scoop used for rice was observed stored in standing water measuring 76°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in an approved manner, including: - In the food with handles extending above the top of the food and container; - In food that is not time/temperature control for safety (TCS) food with handles extending above the food within covered containers or equipment; - On a clean and sanitized portion of the food preparation table or cooking equipment; - In running water of sufficient velocity to flush particulates to the drain when used with moist foods; - In a clean, protected location if used only with non-TCS foods; or - In a container of water maintained at 135°F or above, provided the container is cleaned at the required frequency.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Plates, sauce trays, bowls, and single-service “Chinese takeout” containers were observed not stored in an inverted or otherwise protected manner. Clean equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: - In a clean, dry location; and - Where they are not exposed to splash, dust, or other contamination. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Plastic forks and spoons were observed exposed in the drive-through area. Knives, forks, and spoons that are not prewrapped shall be displayed and handled in a manner so that only the handles are touched by employees and consumers when consumer self-service is provided.
45	0.50	Single-use & single-service articles: properly stored & used	No	No	No	4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Containers previously used for their original contents were observed being reused to store different food ingredients. Specifically, milk jugs were observed being reused to store potsticker sauce and other sauces, and a white vinegar container was observed being reused to store Mekong sauce. Additionally, opened tin cans were observed being covered with plastic wrap and used to store food items, including pineapple juice, curry paste, oyster sauce, and hoisin sauce. Single-service and single-use articles are not designed or approved for reuse once their original contents have been removed. Items such as wax paper, butcher paper, plastic wrap, formed aluminum food containers, jars, plastic tubs or buckets, bread wrappers, pickle barrels, ketchup bottles, and number 10 cans do not meet the material, durability, strength, and cleanability requirements for multi-use utensils. Single-service and single-use articles shall not be reused. Management was informed of proper storage requirements and advised to discontinue reuse of single-use containers. Approved food-grade containers shall be utilized for safe storage of all food products.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19 Nonfood-Contact Surfaces (C) Wood was observed stored behind the meat cutter in an attempt to prevent the equipment from sliding. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soil or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent, and smooth materials. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The light was observed to be blown inside the two-door reach-in cooler, and the handle was observed to be missing from the lid of the prep unit. The prep unit was observed maintaining a temperature of 41°F at the time of inspection; however, equipment shall be maintained in a state of good repair and condition to ensure continued proper operation and the ability to consistently maintain time/temperature control for safety (TCS) food items at 41°F or below at all times. Equipment shall be maintained in a state of good repair and condition. VERIFICATION REQUIRED
51	1	Plumbing installed; proper backflow devices	No	No	Yes	5-203.14 Backflow Prevention Device, When Required (P) The ice machine, tea machine, and exterior mop sink were observed without approved backflow prevention devices installed. A dual check anti-siphon backflow prevention device (ASSE 1022 or equivalent) shall be installed on the water inlet supply line of the large ice machine and tea machine. This is required to prevent potential backflow contamination of the potable water supply. The plumbing system shall be designed and maintained to prevent the backflow of solids, liquids, or gases into the potable water system at all points of use within the food establishment, including hose bibbs whether or not hoses are attached. Installation of the required backflow prevention devices for the ice machine and tea machine will require a licensed plumber. The REHS recommends installation of a backflow preventer with a splitter configuration to allow one approved device to service both units, as they are located adjacent to each other. For the exterior mop sink, an approved backflow prevention device may be installed on the hot and cold water faucet, or alternatively, a Y-connection setup may be used with the backflow preventer installed in-line when the hose is connected to either hot or cold water supply. VERIFICATION REQUIRED 5-205.15 (B) System Maintained in Good Repair The faucet on the meat prep sink was observed to be leaking water at the fixture. A plumbing system shall be maintained in good repair.
53	0	Toilet facilities: properly constructed, supplied & cleaned	No	No	No	COMMENT 6-501.18 Cleaning of Plumbing Fixtures (C) The underside of the urinal was observed to be soiled. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to maintain them in a clean and sanitary condition.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) The light was observed to be blown above the front kitchen dry storage area. The main kitchen handwashing sink was observed to be separating from the wall and shall be resealed/caulked. Small holes were observed in the wall throughout the kitchen. FRP trim was observed to be missing along the edge of the wall in the front kitchen dry storage area. Ceiling tracks were observed to be damaged and not flush above a kitchen prep table and chest freezer. PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C) The floor underneath the cooking equipment under the hood was observed to be soiled. The PVC piping under the cooking equipment was also observed to be soiled. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 Intensity - Lighting (C) Lighting above the prep sinks and prep tables did not meet the minimum required light intensity when tested with a light meter. The light intensity shall be at least 50 foot-candles at surfaces where a food employee is working with food, utensils, or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee food was observed commingled with food items intended for consumption by the public in refrigeration and dry storage areas. Areas designated for employees to eat, drink, and use tobacco shall be located in a manner that prevents contamination of food, equipment, linens, and single-service and single-use articles. Management was advised that employee food and personal items shall be stored separately from food intended for public consumption. The Registered Environmental Health Specialist (REHS) recommended that a designated and clearly labeled area be established for the storage of all employee food and related personal items to ensure proper separation and prevent potential cross-contamination.