Premises Information


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Name

BEACH WEENIES

Address

5208E HWY 70 W

City/State/ZIP

MOREHEAD CITY

28557

Premise Type

4 - Push Carts

County

Carteret

Inspection Date

5/12/2026

Final Score @ Grade

98.50

General Comments

Discussed walking nachos with PIC. Only hot dogs and their associated toppings can be prepped on the food cart. Other foods would have to be pre-packaged and labeled at commissary to be able to be sold from the cart. Serving other foods that are not pre-packaged could result in an intent suspend or suspension of the permit for not following permit conditions. Discussed with PIC option of holding foods when removed from cold holding and hot foods once they are reheated for four hours on TPHC as all foods are discarded at the end of the day and their normal operation is 11-3.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	Yes	No	No	2-102.12 - Certified Food Protection Manager: At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. *Establishment is still within 210 day period to obtain a CFPM certification. CDI- Dicussed options available online with PIC
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P *Observed grilled onions at 121F degrees in steamwell. Pans in steamwell do not fit down into the water enough so front onions were at required temperature but back pan was above the level of the water. CDI- Time written on food and provided procedure by email as food will be discarded within 4 hour timeframe.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *Observed coleslaw sitting on top of ice in cooler and sun was directly hitting it. Ensure that foods are buried with ice up the level of the food when using ice baths to maintain foods cold. CDI- Slaw was buried in ice and placed on TPHC as foods will all be discarded within 4 hour timeframe.