A recent story on thesnaponline.com gave the following account of a “B” grade assessed to the Buzzed Viking Brewery and Meadery location in Locust:

When asked about a low health grade the restaurant received in summer 2023, Moroe said it came as a result of new regulations requiring CO2 sensors on all tap lines.

“We have corrected that problem,” said (co-owner Mike) Moroe, adding that new sensors have been added as required under state health code.

After this story was posted, the SNAP received a complaint from a citizen alleging that the low rating was not a result of the restaurant’s CO2 sensors, but was instead a result of violations of required health standards.

The SNAP has obtained a copy of the restaurant’s most recent environmental health inspection (available for public viewing at https://www.stanlycountync.gov/environmental-health/), performed on Aug. 10, which lists the following critical demerits leading to the eatery’s sanitation grade of 84.5:

● Person in charge must be a certified food protection manager (1 demerit, repeat violation);

● Observed a plate of food with a fork on the prep table near the 2 door coolers. All food must be kept away from food contact surfaces. (0.5 demerit);

● Observed both hand sinks blocked on by mop bucket and the other by broom and mop. All hand sinks must maintain accessible at all times. (1 demerit);

● Observed frozen shrimp in 2 door freezer laying on frozen beef. All foods shall be separated to prevent contamination. (1.5 demerits);

● Observed the ice container lid located at the drink machine-extremely dirty. (1.5 demerits, but corrected during inspection);

● Numerous items (Chicken, pork chops, salmon, packaged ham, and corn beef) all cold holding greater than 41 degrees F. (1.5 demerits, corrected during inspection); and

● Observed numerous amounts of food with no date mark. All TCS ready to eat foods must be date marked. (3 demerits, corrected during inspection).

In addition, the inspection listed a number of non-critical demerits related to thawing of frozen foods, flies in kitchen area, contamination prevention, use and storage of wiping cloths, utensils, equipment and linens, cooler equipment, non-food surface cleanliness, and physical facility cleanliness.

These demerits totaled 5.5 points, which in addition to the 10 points for critical violations resulted in the facility’s 84.5 rating.