| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): There was no certified food protection manager present at the time of 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. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf): Establishment did not have procedures for responding to vomit and diarrheal events 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 the PIC with a copy |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): Employee observed drinking a milkshake in the food service area. Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C): Both handsinks in the food service area would not exceed 80F at the time of inspection. Provide at least 100F water at handsinks.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Gas station employee observed dumping a bucket into the front handsink. Handsinks may only be used for handwashing.
CDI - REHSI provided education and discussed it with both gas station and restaurant employees.
6-301.12 Hand Drying Provision (Pf): Front hand sink does not have paper towels. Provide paper towels or approved alternative for hand drying at each handsink.
CDI - Paper towels were provided to the sink. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): In the three door cooler: raw shell eggs stored over ready to eat waffles, raw bacon stored over ready to eat corn. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
VERIFICATION that these items have been relocated to not cause potential contamination REQUIRED BY 6/26/2026. |
|
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): Majority of dishes observed during the inspection have sticker residue or visible residue present. Food contact surfaces shall be cleaned to sight and touch.
VERIFICATION that food contact surfaces are cleaned and sanitized REQUIRED BY 7/3/2026. Contact Carter Bowles for verification. (336) 843-5620
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Ice machine in need of detailed cleaning on the inside. Ice machines shall be cleaned at a frequency that is specified by the manufacturer or a frequency that precludes the accumulation of soil. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Raw chicken (44F), collard greens (47F), Baked Chicken legs (53F); Grits (51F); and potato salad(47F) measured above 41F. Maintain TCS foods in cold holding at 41F or less.
CDI - All items mentioned above were voluntarily discarded by PIC. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf): Three door freezer is not currently operational and establishment is utilizing a one door upright freezer until the unit can be repaired. There were stacking order violations noted in the one door upright unit. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.
VERIFICATION that the three door freezer has been repaired or replaced REQUIRED BY 7/3/2026. Contact Carter Bowles for verification. (336) 843-5620 |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C): Several flying insects present in the warewashing area. Keep the premises free of insects, rodents, and other pests. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Two metal containers without handles stored in the bulk sugar bin. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Two boxes of clamshell single service containers stored on the floor in dry storage. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Repair make unit flip top lid. Repair handle and inside door of the single door upright freezer by the ice machine. Repair middle and right stopper of the three compartment sink so that it will hold water. Meat prep sink, vegetable prep sink, and three compartment sink all have cracks in the vats. Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-204.119 Warewashing Sinks and Drainboards, Self-Draining (C): Meat prep sink drain board is holding water. Sinks and drainboards of warewashing sinks and machines shall be self-draining.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf): Wash solution temperature measured 81F. The manufacturers requirement is 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions
VERIFICATION that the wash solution is being maintained at 110F or above REQUIRED BY 7/3/2026. Contact Carter Bowles for verification. (336) 843-5620 |
|
49
|
0.50
|
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 handles, fronts, and sides of equipment in the establishment. Nonfood-contact surfaces shall be clean to sight and touch. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf): Hot water at the three compartment sink did not exceed 80F during the inspection. Provide sufficient hot water to meet the peak hot water demands.
VERIFICATION that the water system can provide hot water at peak demands REQUIRED BY 7/3/2026. Contact Carter Bowles for verification. (336) 843-5620 |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair (C): Leak at the stopper handle of the wash vat. Drain pipe leaking onto floor under the three compartment sink. A plumbing system shall be maintained in good repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C): Urinal in the mens restroom in need of cleaning at the base. Maintain clean handwashing sinks, toilets and urinals in the facility. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C): Hand sink near the three compartment sink needs a waste receptacle. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Wall repairs needed throughout the establishment, especially in the warewashing area. Continue working on transitional permit items. Physical facilities shall be maintained in good repair.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): Remove two tires and other unnecessary items from the establishment. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . |