CAPITAINE BAR & GRILL

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of uncut tomatoes and hot peppers with mold growth in original box located inside WIC. CDI - PIC voluntarily discarded both boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheddar cheese, shredded mozzarella cheese, shredded mixed cheese, and open bag of RTE French fries above 41 in flip top unit. CDI - PIC voluntarily discarded items that were from yesterday. 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 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 vegetable mix and cooked jollof rice with incorrect date marking 2/15/-02/21. CDI - PIC was allowed to correct date marking to 2/8-2/14.

REPEAT 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed salmon and fish thawing in black bus tub on drainboard of prep sink without any running water or refrigeration. CDI-PIC placed bus tub under cold running water in prep sink.

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 metal serving spoon handle submerged in jollof rice container. CDI - PIC removed serving spoon. 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 glazing brush handle and single service black portioned cup submerged in shrimp sauce in flip top unit. CDI - PIC removed both items.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards with deep groves, heavy scores marks, and black stains stored clean. CDI - PIC voluntarily discarded cutting boards

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 behind cooking and cold holding equipment. Increase overall general cleaning of kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM 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 several metal pans, food containers, and tongs with built up food debris on food contact surfaces located storage racks. CDI - PIC moved items back 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic pans of sliced cheddar cheese, shredded cheddar cheese, shredded mozzarella, and cut peppers above 41F in flip top unit. CDI - PIC voluntarily discarded food. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon fully thawed in ROP packaging in low boy cooler. Printed manufacture ROP instructions stated on packaging to remove salmon from ROP environment before thawing. CDI - PIC voluntarily discarded salmon. 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw packaged beef thawing in containers of water in 3-comp-sink. CDI - PIC moved package raw beef to refrigeration.

REPEAT 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 several secondary clear squeeze bottles without any form of identification stored throughout kitchen. CDI - PIC labeled metal pan where secondary squeeze bottles will be housed.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed four cutting boards with deep groves, heavy scores marks, and black stains stored clean. CDI - PIC voluntarily discarded cutting boards

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 behind cooking and cold holding equipment. Increase overall general cleaning of kitchen area. Observed general cleaning needed for ceiling vents and panels.

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open cans of soda co-mingled with food in low boy cooler and WIC. CDI - PIC discarded items.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled forks, wooden skewers and aprons in hand washing sink next to prep table. CDI - PIC removed items out of hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed automated paper towel dispenser not dispensing paper towels. CDI - PIC opened dispenser and changed out batteries and provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of lemons stored on top of thawing beef in low boy cooler. CDI - PIC voluntarily discarded lemons and place thawing beef into food container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three spray cans of residential use only pesticides in kitchen area. CDI -PIC voluntarily discarded all items.

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 several different kinds of secondary squeeze bottles without any form of identification throughout kitchen. CDI - PIC labeled all bottles (ketchup, jerk sauce, spicy mayo, sauce, ranch, tartar, fish sauce, oil, and water).

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies throughout kitchen area. Pest control comes quarterly. Increase frequency of visits and removing any remaining litter at the end of the night. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead flies and gnats under cooking equipment and under storage shelves.

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 clear single service bowl used to scoop yellow corn meal. CDI - PIC voluntarily discarded single service bowl. 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 clear portioned cup submerged in salsa container in flip top unit. CDI - PIC voluntarily discarded clear portioned cup.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep groves and scores stored clean. CDI - PIC voluntarily discarded two cutting boards

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 several food containers with date marking stickers, manufacturer stickers, and glue residue still attached stored clean. CDI - PIC moved items to 3-comp-sink.

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 overall cleaning needed throughout kitchen and hard to reach areas especially around cooking equipment. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cooking equipment that no longer functions being stored in kitchen area along with furniture.

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 hood filters with heavy grease build up. PIC stated out source cleaning company should be here this month.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed single service items being storing inside hand washing sink. CDI - PIC removed items out of hand washing sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bag of molded dragon fruit in walk in cooler. CDI - PIC voluntarily discarded bag of dragon fruit.

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 raw chicken stored in the same stainless steel pan with raw beef in cold drawer unit. CDI - PIC voluntarily discarded pan of raw chicken and beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed ranch and blue cheese in portioned cups date marked from 02/17/25 cold holding in cold drawer above 41F. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawed out from 02/17/25 still in original ROP environment. Box of salmon states that the package needs to be open to thaw properly. CDI - PIC voluntarily discarded six pieces of salmon. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken and raw lamb being thawed at ambient air. CDI - PIC placed raw chicken in prep sink with running cold water and raw lamb into WIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to main kitchen kept open during inspection. CDI - PIC closed the back door to main kitchen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout kitchen area.

4-501.11 Maintain equipment in good repair. Observed cold drawer unit not functioning properly. Ambient air was recorded at 57F. PIC stated work order has been placed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep groves and scores stored clean. CDI - PIC voluntarily discarded two cutting boards a

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for dish machine using bleach and 3-comp-sink using quaternary sanitizer. VR 10 DAYS

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 several food containers with date marking stickers, manufacturer stickers, and glue residue still attached stored clean. CDI - PIC moved items to 3-comp-sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with lids open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and broken equipment being stored outside of facility.

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 overall cleaning needed throughout kitchen and hard to reach areas especially around cooking equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf, Observed one of the hand sink without soap. CDI. PIC provided one. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink. CDI. PIC provided one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped food in the WI.

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 no dates on food stuffs in prep unit, WI and RI. CDI. PIC date marked. 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 .

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