CHEX GRILL & WINGS

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed multiple raw chicken boxes being used to store RTE foods during inspection. CDI - All food voluntarily discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep unit and sauce unit holding above 41F during inspection. See temperature chart. Ambient in both units above 41F. Maintenance contacted during inspection. PIC moved RIC to line to allow for ample cold storage during peak volume times. All out of temperature foods voluntarily discarded. 72 hour VR required. 1.5 pts. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple flies and a dead roach in kitchen are during inspection. More frequent or thorough pest control necessary. 0 pts.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple heavily dented cans being stored in conjunction with unadulterated cans during inspection. CDI - Cans voluntarily discarded. 1 pt.

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 on bottom of RIF and on shelving units in main kitchen area. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. CDI - PIC moved to appropriate location. 0 pts.

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 2 bus tubs of lettuce were cooling with lids on tubs and stacked on top of each other. Leave cooling TCS foods loosely covered or uncovered and cool the food in shallow pans in thinner portions, or use ice to ensure TCS foods cool within the proper time to 41F. For lettuce, the lettuce must reach 41F within 4 hours of preparation. CDI - PIC added ice to tubs and the lettuce measured below 41F by end of inspection. 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. Container of ranch observed on floor while employee was portioning it. Food must be stored at least 6 inches off the floor. Do not place containers of food on floor. 0 pts.

4-501.11 Maintain equipment in good repair. Ice is building up in walk-in freezer. Repair freezer so ice doesn’t buildup in freezer. Continue covering all food in freezer so ice doesn’t not contaminate food. REPEAT

5-402.13 Maintain sanitary sewage system according to Law.-P Toilet clogged in women’s restroom. Water was beginning to rise in floor drain in kitchen after restroom was used. Establishment has agreed to close women’s restroom and put sign on door that says “take out only”. EHS spoke to plumber and he is on way to establishment to repair toilet/plumbing. If at any point water backs up in drains in kitchen establishment must immediately close. VR - Visit to be done tomorrow to ensure plumbing is repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle not closed. Keep waste receptacles closed to prevent attracting pests. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed several fried frozen items in uncovered containers in RIF with frost and ice build up from RIF on items. CDI PIC voluntarily discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of fried food items in RIF with no covers. Covers are needed on all food not in cooling process in order to protect food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on the outside of multiple containers stacked clean so that the sticker residue is touching the inside, food contact surface of the next container. CDI PIC moved all items to be rewashed and sticker/sticker residue removed in wash process. 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 .

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in RIF and WIF. Equipment needs to be repaired so that ice build up in the equipment does not happen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors on dumpster open during inspections. CDI-PIC closed doors.

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 puddles of water on floors. PIC stated it was from floors having just been cleaned. All the water needs to be mopped or squeegeed up during cleaning process.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed written TPHC procedures at facility, incorrectly marked with a TPHC start time of ‘cooking completion’. Facility’s TPHC procedures start with removing raw chicken wings and chicken breasts from cold holding, then par-cooking these items and holding them at room temperature until the 4 hours end. When a customer orders chicken wings or chicken breasts, facility cooks items held on TPHC to a final cook temperature of 165F. Because facility does not cool down par-cooked items, regulatory approval for non-continuous cooking is not required. Facility must change TPHC procedures to reflect TPHC start time when foods are removed from cold holding, not upon cooking completion. -CDI- EHS provided physical copy of new blank TPHC procedures and PIC properly completed form to reflect proper TPHC start time. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 buildup of food residue along metal shelves that store sauce bowls. Increase frequency of cleaning shelving.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written vomit/diarrhea cleanup procedures. -CDI- EHS provided written procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 over raw steak in WIC. -CDI- PIC corrected storage order and moved beef above chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer at 3 compartment sink with a concentration of 10ppm. CDI- PIC added more bleach and concentration measured 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed deli slicer with visible food debris on blade. -CDI- PIC sent slicer to be washed, rinsed, and sanitized again. 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 cut tomatoes and lettuce in prep top lacking a date mark. -CDI- PIC added date marks by referencing containers in WIC with date marks. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of raw meat stored in direct contact with the floor in WIC. Ensure food is stored at least 6 inches off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee hat stored on dry storage shelf, directly in contact with clean utensils. -CDI- PIC removed hat. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee food stored above customer food in WIC. -CDI- PIC moved employee food below customer food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health policies on site that show employees are trained in their responsibility to report signs, symptoms and illnesses. EHS asked employee about employee health policy that is verbally taught and employee was unable to fully explain requirements. CDI-EHS provided PIC with written employee health policies to go over with employees and have them sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above heavy cream carton in low boy cooler. No active contamination noted. CDI- PIC placed heavy cream away from the raw shrimp so that it is not possibly exposed to contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 3 compartment sink with a concentration of 10ppm. CDI- PIC added more bleach and concentration measured 50ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that food contact surfaces are washed, rinsed, and sanitized every 6 hours, not every 4 hours. Facility had not been utilizing food contact surfaces for more than 4 hours. CDI- PIC was educated on need to w/r/s every 4 hours. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen area. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes mayonnaise stored in direct contact with the floor. Ensure food is stored at least 6 inches off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked wet on clean drying rack. CDI- PIC separated dishes. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.Observed employee use a dry cloth to dry dish for tomato storage. CDI- EHS intervened and educated employee about air drying. Dish was placed back into 3 compartment sink to be w/r/s.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors on dumpster open during inspections. CDI-PIC closed doors. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large quantity of refuse outside of dumpster that is attracting small flying insects. Clean.

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 walls throughout kitchen in need of cleaning due to buildup of food splatter. Clean.

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. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic , Omar unable to demonstrate sufficient knowledge of food safety by failing to know final cook temperatures, hot holding temperatures and proper cooling temperatures. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 in pass through window with single service utensils. CDI removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee, ismail, come off break enter kitchen and don gloves without hand wash. CDI gloves discarded and hands washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY observed sanitizer in 3 comp sink at 10-20 ppm chlorine ( sink not in use ). CDI discarded, coached

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut and washed romaine in 3 closed plastic containers in WIC at 44-47 f when all else in WIC at 41 or below. Product date marked yesterday. CDI discarded and pic s coached why this failed 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed all shredded and cut leafy greens in prep top above 41 f. See temp chart. CDI placed on temporary tphc and 6 hr tphc recommended for future food safety 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf observed good TPHC execution with written procedures present and times documented for all but one item. CDI discarded but no points

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen

3-302.15 Wash fruits and vegetables prior to use.observed avocados in top of prep unit with stickers still on