LAGZ RESTAURANT BAR & GRILLE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of adulterated strawberries in WIC. CDI - PIC voluntarily discarded container of adulterated strawberries.

REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects throughout kitchen and dry storage area. CDI - PIC removed dead insects 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects on floors near steam table area and dry storage room. CDI - PIC removed insects. PIC was able to show EHS scheduled monthly pest control services. PIC should continue to increase detailed cleaning of kitchen and dry storage area.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one ice scoop stored on rusted metal tray under soda dispensers and second ice scoop stored between ice machine lid and outer housing. CDI-PIC removed items and placed them in 3-comp-sink.

REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several wooden pestles, stirring paddles, and wooden muddlers flaking apart to touch along with chip and cracks stored clean under prep table. CDI - PIC voluntarily discarded items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed all metal wired storage racks inside WIC with rust build up. Replace or repair.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed green dumpster with both lids missing. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter and trash overflowing around surrounding dumpster area. Increase frequency of cleaning.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up around cooking and cold holding equipment. Increase frequency of detailed cleaning of kitchen area along with dry storage room. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in front of WIF damaged and missing exposed bare concrete. Repair flooring.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked hot pepper sauce, cooked spaghetti and cook rice/beans in WIF without any form of date marking. CDI - PIC was allowed to date mark foods with original cook date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cut cabbage in WIC without any form of datemarking stored on bus tub. CDI - PIC voluntarily discarded cabbage.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed primary front double door and secondary front double door with light gaps at the lower portion and middle section. Repair door molding/gasket. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects crawling on floors throughout kitchen. CDI-PIC removed insects. Pest control services facility monthly. Increase frequency of cleaning under and around equipment. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with light gap at the lower portion of the door. Repair door molding/gasket.

REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several wooden pestles and wooden muddlers flaking apart to touch along with chip and cracks stored clean under prep table. CDI - PIC voluntarily discarded items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent Observed metal wired storage racks inside WIC and WIF with rust build up. Replace or repair. cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

REPEAT4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several cylindrical plastic food containers stored clean with stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on non-food contact portion of stainless steel pans stored clean above 3-comp-sink. CDI - PIC move items to dish washing area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no lid. Obtain garbage lid.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in front of WIF damaged and missing. Replace missing damaged tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and build up around cooking, cold holding and hot equipment. Increase frequency of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at both hand washing sinks. CDI - PIC was able to obtain paper napkins. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing metal mixing bowl and serving spoon inside hand washing sink near grill area. CDI - PIC educated employee on proper use of hand washing sink. Employee took pieces of equipment to dish washer.

REPEAT 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated box of uncut sweet potatoes stored in WIC. CDI - PIC voluntarily discarded entire box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four medium sized food containers and 2 bus tubs of cooked oxtail sauce above 41F stored in WIC. PIC stated items were cooked yesterday and voluntarily discarded food. EHS mentioned that using WIF for cooling foods instead of WIC also minimizing size of containers could aide in rapid cooling. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large stainless steel bowls of cooked chicken wings and cooked beef steak above 41F stored in WIC. CDI - PIC moved chicken and steak to hotel pans and placed food into WIF to quickly cool down. PIC stated foods were cooked around 10:30AM. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed "HOME USE ONLY" insect spray bottles. CDI - PIC voluntarily discarded both bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed quaternary sanitizer stored above bags of onions in dry storage room. CDI - PIC moved sanitizer bottle to chemical shelf.

6-202.13 Properly locate mechanical insect control devices. Observed yellow insect sticky traps located on splash shield of prep sink and next to 3-comp-sink. CDI - PIC moved sticky insect traps away from food prep areas. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area and dining room area. Observed crawling insect near 3-comp-sink. Increase frequency of cleaning around hard to reach areas and floor drains.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep top tables throughout kitchen. CDI - PIC placed wiping cloth sin discarded bin.

REPEAT 4-501.11 Maintain equipment in good repair. Observed no handle to open WIF. PIC showed EHS new WIF handle that will be installed. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted wired shelving in WIF and WIC. Repair or replaced wired shelves.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed pieces of clean equipment on storage rack with manufacture stickers still attached and other clear food containers near 3-comp-sink with sticker adhesive still attached. CDI - PIC moved items back to 3-comp-sink to be rewashed. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large in-use food containers under prep table with food splash and debris housing dry ingredients. Increase frequency of cleaning large food containers and maintain items in sanitary condition. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low boy cooler with pooling water and food debris. Increase frequency of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp-sink PVC pipes leaking water onto floor. PIC will have work order placed.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed several ceiling tiles with food splash and debris build up near WIC and WIF. Increase frequency of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing wall tiles near fryer station.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease and debris build up on both hood system near WIC and steam table. Increase frequency of cleaning units.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated (molded) cooked yams with date marking from 6/20/ in WIC. CDI - PIC voluntarily discarded pan of cooked yams. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed card board box of hot peppers adulterated (molded) stored near prep sink. CDI - PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked portioned chicken wings in WIC without date marking or label. CDI - PIC placed date marking sticker with yesterday date. Observed cooked beef steak without date marking sticker or label in WIC. CDI - PIC places date marking stickers with yesterdays date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked portioned chicken wings in WIC without date marking. CDI - PIC placed date marking sticker with yesterday date. Observed cooked beef steak without date marking in WIC. CDI - PIC placed date marking stickers with yesterdays date For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed door handle to WIF with modification that still does not allow door to open correctly. Observed WIF still not fully closing. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted wired shelving in WIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low boy cooler with pooling water and food debris. Increase frequency of cleaning. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed WIC pooling water and debris on floors. Increase frequency of cleaning. Rust can be seen forming on inside roof of WIC.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several tiles missing from wall where fryers are located. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease/food build up behind and between cooking equipment. Increase frequency of cleaning around hard to reach areas of equipment.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed original box of whole corn stocks adulterated in WIC. CDI - PIC voluntarily discarded entire box of adulterated corn.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on the blue walls inside ice machine. Ice machine is also leaking water from underneath unit and pvc pipes located on the rear. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few tongs, two serving spoons and two knifes with food debris and greasy feeling stored clean. CDI - PIC moved items to 3-comp-sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked stewed chicken and pufpuf balls with yesterdays date below 135F in hot holding unit. CDI - PIC voluntarily discarded two containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to establishment with visible light coming through lower portion and sides of door which can lead to insect or rodent issues. Rear door was also propped open during inspection and facility was not receiving deliveries. CDI - PIC closed the rear door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed WIC HVAC unit leaking water onto rusted shelving where food was being stored. CDI - EHS instructed PIC to move all the food off the shelves and to leave the shelf empty of food.

REPEAT 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed plastic ice scoop used to scoop ice stored on top of rusted beverage overflow tray rack. CDI - PIC moved ice scoop to 3-comp-sink.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers stored face up on shelves near steam table and prep units. CDI - PIC placed items face down.

4-501.11 Maintain equipment in good repair. Observed ice machine drain pipes broken, leaking water on floor and underneath unit. REPEAT 4-501.11 Maintain equipment in good repair. Observed walk-in freezer door unable to self-close due to ice build up along the frame of the door 4-501.11 Maintain equipment in good repair. Observed freezer door handle missing. PIC stated door handle has been order. Door handle still isn't fixed. 4-501.11 Maintain equipment in good repair. Observed freezer door gasket torn and not sealing properly, ice build up can be seen along the lower portion of the door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed brown cutting board with burn holes being used to prepare foods. CDI - PIC voluntarily discarded item. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted racks inside walk in cooler and walk in freezer.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles sloped downward being held together by yellow tape towards rear of kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal phone sotred on green cutting board where food was being prepared. CDI - Employee moved phone to office.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food containers with pooling water and debris inside stored clean on shelf under steamtable. CDI - PIC moved items to dish area. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates/bowl stored clean with food built up on dry rack and on shelf underneath steam table. CDI - PIC moved items to dish area. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed two in-use microwaves with food built up inside both units. PIC stated this is part of the PM cleaning list but was never completed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container cooked chicken, cooked shrimp and cooked beef above 41*F in cold drawer #1. CDI - PIC voluntarily discarded the food. PIC stated that the food may have been cooled improperly from the previous day. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cooked spicy pepper sauce, sliced American cheese, and shredded cheese above 41*F in cold drawer #2. CDI - PIC voluntarily discarded the food and realized the colder drawer cooler was not ON. PIC was able to reset the outlet. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of cooked oxtail, cooked goat pieces, cooked rice, and cooked spicy pepper sauce without any date or labels in flip top unit. CDI - PIC was unaware of when the food was cooked and voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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. -Pf Observed cooked chicken pieces and cooked beef pieces cover with lids still in cooling process. CDI - PIC removed lids and allowed food to properly cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to establishment with visible light coming through lower portion of the door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen mainly in dry storage room. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects near steam table.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two small bowls submerged in cooked rice inside rice warmer. CDI -PIC moved items to dish area. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl submerged inside dry rice container located in storage room. CDI - PIC moved bowl to dish area. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop stored on top of soiled ice machine. CDI - PIC moved ice scoop to dish area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers stored face up on shelves near steam table and prep units. CDI - PIC placed items face down.

4-501.11 Maintain equipment in good repair. Observed ice machine drain pipes broken leaking water on floor ad underneath unit. 4-501.11 Maintain equipment in good repair. Observed walk-in freezer door unable to self-close due to ice build up. 4-501.11 Maintain equipment in good repair. Observed freezer door handle missing. PIC stated door handle has been order. 4-501.11 Maintain equipment in good repair. Observed freezer door gasket torn and not sealing properly, ice build up can be seen along the lower portion of the door. 4-501.11 Maintain equipment in good repair. Observed low boy unit pooling water on lower shelf. Observed in-use cutting board with deep burn marks and heavy scratch marks on both sides. CDI-PIC discarded item. 4-502.11(A) Maintain utensils in good repair. Observed a few bowls with burn holes stored clean on shelf underneath steam table. CDI - PIC voluntarily discarded items

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed two lower shelves of prep units covered with aluminum foil that was torn and had food built up. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed water pooling with food debris on the lower shelve of the lower boy cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles being held together by yellow tape near rear of kitchen area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several white wall tiles missing behind steam table and next to prep unit. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up and food splash on wall behind steam table in need of cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed four broken microwaves on the floor near dish machine and hot holding box. PIC stated that they are waiting for parts for the microwaves and hot holding box. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed six out of eight bulbs broken at the rear grill area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease and built up on both hood filters systems.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. During inspection PIC had three ( P ) violations. Cold Holding and storage order issues. CDI- PIC was not sure why egg/milk mixture was not cold holding properly same with the cooked tomato stew in WIC from the previous day the reasons are unknown to the PIC. EHS witnessed PIC discard all out of temperature foods. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in WIC raw fish in zip lock bags next to raw marinated chicken, and raw plain chicken on the lower shelf. CDI rearranged storage order of foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed five containers of cooked rice cold holding inside WIC without any covers and a couple were stacked on top of each other.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean several metal serving spoons soiled with oil and food residue near steam table. CDI - PIC moved utensils to dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg/milk mixture above 41*F in prep unit. CDI - PIC voluntarily discarded food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four large clear containers cold holding cooked tomato stew from the previous day with a temperature above 41*F. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door with gap along the lower portion of the door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dry storage room area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed grey container of rice stored directly on floor in dry storage room.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two rice makers hold cooked rice with bowels submerged inside cooked rice. CDI -PIC moved bowels to dish area.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door unable to self-close. 4-501.11 Maintain equipment in good repair. Observed freezer door handle missing, PIC is using a rag to open/close door. 4-501.11 Maintain equipment in good repair. Observed freezer door gasket torn and not sealing properly, heavy ice build up can be seen along the lower portion of the door. 4-501.11 Maintain equipment in good repair. Observed low boy unit pooling water on lower shelf.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed 5 out of 8 bulbs in needed of replacement for grill area in rear of kitchen. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair Observed ceiling tiles with clear/yellow tape holding them together and sagging near kitchen prep area.

6-303.11 Provide required lighting intensity. Observed light intensity at 2 foot-candles inside walk in freezer. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed exhaust filters with heavy grease build up near front of end of kitchen.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves twice without washing her hands. Employee switched task several times. EHS educated employee and she washed her hands and put on new gloves

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled milk on top shelf in WIC. CDI PIC voluntarily discarded. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with buildup and debris on bottom of blade. VR needed 11-11-23 REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on inside of ice machine. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked leaf greens and cooked seeds cooked at 9 am cooling in WIC above 70F at 11:30 am. CDI EHS educated PIC on cooling parameters and PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several cooked TCS foods in WIC, WIF, Cold holding drawers, and prep unit not date marked. VR needed 11-11-23 REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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. -Pf Observed 2 very large and deep pots of cooked TCS foods cooling in WIC. One pot had the lid on it. See temperature chart. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 large pans of food cooked today cooling in WIC on the floor and observed container of dry mix on floor in kitchen.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean pots and bowls stored with food contact side facing upward.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink in the back, near prepping area and 3 comp sink, not working. Facility has a large kitchen with a wall separating the back portion from the front. There is only 1 other hand sink in the front portion of the kitchen near the grill. EHS advised that the broken handwashing sink must be repaired.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold and rot on produce. CDI PIC voluntarily discarded produce.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slime and buildup on edges and inside lid to ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 slicers stored as clean with food buildup. CDI PIC moved to 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed prepped beef, house made sauce, and open container of milk without a DM. PIC stated they were made this morning. CDI PIC put date mark on foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed all single service trays, containers, and lids stored on top shelf unprotected. CDI PIC inverted all trays, containers, and lids.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine. REPEAT VR needed 8-14-23

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves in WIC with large amount of food debris and rust. Observed door gaskets to low boy coolers with black buildup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping cloth and fork inside hand washing sink in back of kitchen. CDI - Removed. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand washing sink next to walk-in cooler. CDI - PIC replenished station with soap. REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at x2 hand washing sinks. CDI - Hand washing stations replenished with drying provisions. -2-

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at 0-50 PPM Cl while employee actively W/R/S utensils. CDI - EHS intervened, educated and sanitizer remade at concentrations registering 50 PPM. -3- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods to be > 41 F inside prep top upright reach-in unit and walk-in cooler. Refer to temperature chart for details. Items observed at prep top were above fill line. It was also discovered, that the walk-in cooler was unable to maintain products at the required temperature of < 41 F. All foods were voluntarily discarded and facility voluntarily closed for repairs. EHS will return for verification by no later than 5/19/23. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed TCS foods such as opened containers of milk and american cheese with out date marking. PIC unable to determine first use dates on milk but confirmed the cheese was first used on 5/16/23. CDI - Milk voluntarily discarded and cheese date marked. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer buckets for wiping cloths. REPEAT: 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled wiping cloths on prep counter and inside reach-in unit.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensils with handles touching the food in non tcs foods (sugar). CDI - Utensils removed to 3-compartment sink to be W/R/S. 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on tongs and knives stored as clean on wall mounted rack and shelving station above prep table. CDI - Utensils removed to 3-compartment sink to be W/R/S. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee actively wet stacking metal bowls on top shelving unit. CDI - Employee coached and utensils separated to allow proper air drying. -0-

4-501.11 Maintain equipment in good repair. Observed walk-in cooler and freezer door unable to self-close. Repair. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. No device available to test dish machine’s final rinse temperatures available.***10-DAY VERIFICATION REQUIRED. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at middle section of 3-compartment sink when water is turned on. Repair. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed of facility walls at cook station and between prep units. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at x2 hand washing sinks. CDI - Hand washing stations replenished with drying provisions. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at 0 PPM Cl while employee actively W/R/S utensils. CDI - EHS intervened, educated and sanitizer remade at concentrations registering 100 PPM. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.15 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. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed multiple containers of jollof rice cooling covered inside the walk-in cooler. CDI - Rice uncovered and allowed to rapidly cool. EHS reviewed proper cooling methods with PIC. -0.5-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled wiping cloth underneath cutting board on prep counter. CDI - Employee removed wiping cloth and cutting board. -0.5-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed rice in WIC that was moldy. Date on rice could not be read. CDI-rice was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed beef, tomato stew, rice, tomatoes, jollof rice, red beans in WIC that were holding above 41F. PIc stated that foods were in the WIC since Sunday and had not been taken out. CDI-foods were discarded. EHS observed that the WIC was not properly holding temp at 41F. PIC advised to not use WIC until temperature goes down. Repair technician was called out. VR to be done by 11-25-22

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken wings and hot dogs in cold drawer that were not dat marked. CDI-items were date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. PIC advised to call pest control

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash can overflowing and trash o the ground

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed of facility

3-501.15 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. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice cooling in the reach in while tightly wrapped. CDI-rice was uncovered and allowed to rapidly cool. Observed liver in the WIC that was tightly wrapped while cooling. CDI-wrap was removed from liver to allow for proper cooling. EHS reviewed proper cooling methods with PIC

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of foods stored on the floor. CDI removed REPEAT EHS advised pic to keep pallets in the storage room and freezer and WIC

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensils with handles touching the food in non tcs foods. Observed bowls being used as scoops. CDI-utensils were removed. EHS advised PIC to use spoons and keep handles above foods. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items being stored right side up. CDI-items were inverted to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cabbage and carrots in the flip unit above 41F. CDI-food taken to the WIC to rapidly cool down.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottle of cleaner not properly labeled. CDI-bottle was correctly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed multiple containers of foods stored on the floor. CDI removed REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensils with handles touching the food in non tcs foods. CDI-utensils were removed. EHS advised PIC to use spoons and keep handles above foods. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of glasses.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed facility not in compliance yet CDI handout given

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored above oven and prep surfaces. CDI removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw ox tail on prep table with open cooked foods and raw shell eggs stored atop dried fish head bin. CDI removed

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed improper wash rinse sanitizing. Food employee washing dishes in sanitizer compartment with soiled wash water in wash compartment. CDI pic corrected employee

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety observed meat pies cooling at 85 F at 2 hour mark. CDI Reheated above 165.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety observed all TCS foods in prep top, prepared to thawed yesterday not to have date marks. CDI date marked

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottles of water with no labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed multiple containers of foods stored on the floor. CDI removed

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled wiping cloths on food prep surfaces

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.observed multiple in use utensils stored with handles in food

4-501.11 Maintain equipment in good repair. Observed freezer door handle and hot water faucet broken. Observed unapproved equipment. To be removed.