CHEX GRILL & WINGS DAVIS LAKE

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in WIC uncovered exposed to contamination. CDI - PIC added covers to all opened containers. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed the bottom of a container placed on top of exposed clean lettuce. CDI - PIC voluntarily discarded top layer and moved container to prevent contamination.

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 side of grill with visible build up. Observed WIC floor with dry spillage under racks. Increase cleaning frequency.

5-501.111 Keep storage areas and bins for waste in good repair. Observed right dumpster missing both doors. Repair.

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 drinks opened and stored above food in LB. CDI - PIC moved to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several pieces of celery in hand sink. CDI - PIC clean hand sink.

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, stored as clean. CDI - PIC moved back to 3 comp for cleaning. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed french fries hot holding in fryer basket below 135. CDI - PIC refried fries two 165. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in FT and WIC cold holding above 41. ( marinated raw chicken 2x, tomatoes, lettuce, cheese). CDI - PIC voluntarily discarded top layer of food that was above 41. PIC moved chicken buckets to walk in freezer for rapid cooling. 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 .

3-501.17 (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). Observed 3 containers of lettuce and cgeesewithout date marking. CDI - Voluntarily discarded. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed wings, chicken breast, ranch and blue cheese on TPHC without Time time stamps. CDI - PIC added appropriate timestamps to bored.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed, sanitizer without label. CDI - Label was added. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed bleach sanitizer concentration, bleaching out test strips. CDI- PIC diluted.

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 marinated raw chicken from previous night cooling in plastic container with lid stacked. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . observed facility without then proved the thermometer. CDI - PIC got a new one.

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 seasoning. shaker bottles and sauce containers unlabeled. CDI - PIC added labeling

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed back door open throughout inspection. CDI - PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed food on floor throughout facility in walk-in freezer and dry storage. CDI - PIC moved off floor. 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 dented can stored with ready to use cans. CDI - PIC voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees fail to discard gloves after becoming soiled. Food employees were seen wiping off gloves on cloths held on prep table and on clothing. CDI- EHS discussed with PIC, PIC had employees discard and replace gloves.

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 three heavily dented cans stored among cans to be used, located in dry storage. CDI- PIC removed items to be held for credit or discarded.

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 gaskets with heavy food residue and debris accumulation. Increase cleaning frequency.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins in kitchen area during initial portion of inspection. CDI- PIC had food employee replace bins.

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 on prep line with food residue accumulation. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken cooked to internal temperature of 148F and moved to table for holding using TPHC. CDI: Education provided and food employee recooked product to 165F.

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 lettuce cooling at a rate too slow to meet cooling parameters. Food employee stated product placed into WIC @9am for cooling and @12:47pm product 47F. CDI: Education provided and PIC placed product in ice bath for more rapid cooling (38F within 5 minutes).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce being held above 41F in WIC. Product prepared 07/15/25. CDI: PIC voluntarily discarded product.

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 lettuce cooling in covered plastic container in WIC. Product placed into WIC @9am. CDI: Education provided and PIC placed product in ice bath for more rapid cooling (38F within 5 minutes).

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed lettuce over RTE foods. CDI..Storage Order was changed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fewer pests then last inspection. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee with gloved hand go in and out of WIC, Change gloves without hand wash. CDI PIC had employee wash hands and don new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buckets of chicken prepared yesterday in WIC reading at 43F.CDI PIC voluntarily discharged chicken. 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 .

3-501.15 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 chicken prepared pervious day above temp. Items were tightly packed into plastic container with lids closed tightly. CDI..PIC discarded some and was able to quickly cool some. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back of facility

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee actively washing dishes water 105F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad and pasta salad with temperatures above 41F in front RIC. PIC stated that items have been here since the day prior but that the door is opened frequently. EHS observed ambient air temperature of 40F, according to EHS thermometer. CDI: pasta salad and potato salad moved to WIC to quickly cool to 41F or below. 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 .

3-501.15 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 mushrooms opened from a can cooling in Fliptop unit. After 22 minutes, product showed no change in temperature. REPEAT. CDI: mushrooms moved to WIC to quickly cool. 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 .

3-501.15 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 lettuce cooling in WIC in large plastic containers with lids on. Lettuce dropped 0 degrees in 32 minutes. CDI - Lettuce was moved to WIF to cool more rapidly. 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 .

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 cutting boards stored behind sink faucet had splash from cleaning dishes. Needs to be stored in new location.

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 cracked/ broken tiles. PIC has materials for repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed debris/ residue on cutting board and small metal container stored as clean. CDI - Cutting board and container were placed in dirty dish area to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep area. CDI - Phone was removed. REPEAT.

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 salami and turkey at 48 F, tuna at 52, ham at 56, and lettuce at 50 F in bottom of prep unit. CDI - All food was voluntarily discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers on shelf above 3-comp sink.

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 broken tile next to handsink in kitchen. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - PIC removed employee phone.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed slicer with green residue and food debris from lettuce. Observed knife with debris on blade. CDI - Slicer was cleaned and knife was moved to 3-comp sink to be cleaned.

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 ranch and blue cheese dressing at 42/43 F in reach in cooler. CDI - Reach in temperature is adjusted.

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 does not have a vomiting and diarrheal cleaning procedure. CDI - EHS informed PIC of the requirements and provided links to county information.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mixer in bowl in kitchen handsink. CDI - PIC removed items from handsink.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility is missing written procedures for holding foods on TPHC. CDI - Procedure template was provided to PIC. Points not escalated. Facility has written procedures during previous inspections. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed chicken on floor in WIC and bread on floor in WIF. CDI - Boxes of food were moved off floor.

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 build up of grease in hood. PIC stated the hood is due to be cleaned tomorrow.

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 broken tiles in kitchen around grease trap and observed damaged wall next to back door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue and sticker residue on utensils stored as clean. CDI - Utensils were moved to be cleaned at 3-comp sink.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken in WIC that was held from last night. Chicken had been held on TPHC. PIC stated chicken was kept because it had been kept out less than 4 hours. CDI - Chicken was voluntarily discarded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils, water, and sauces without labels. CDI- Bottles were labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in corner by handsink. CDI - Wiping cloths were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of cups stored on floor. CDI - Box was moved to a shelf.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken and beef being held on shelf below flat top with no time or temp control. CDI: Education provided and PIC placed products on TPHC.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed several pieces of base coving separating from wall throughout kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife stored in front hand sink upon arrival for inspection. CDI: PIC relocated knife.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S. Observed several insert pans stored as clean soiled with food waste. CDI: PIC sent insert pans to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler holding all TCS foods above 41F. Facility voluntarily closed. PIC contacted repairman who arrived during inspection. Walk-in cooler repaired before EHS finished visit. Facility allowed to resume operations. See temperature chart and visit sheet. CDI: PIC voluntarily discarded products. Observed sliced cheese in make table being held above 41F. PIC stated cheese was placed in make table @10am. CDI: PIC voluntarily discarded product. Observed ranch and bleu cheese being held above 41F on counter. Sauces placed on counter @11am. CDI: PIC moved products to freezer for rapid cooling. Facility using TPHC for products.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler not holding temperture. Ambient air approx. 51F. PIC contacted repairman during inspection who arrived onsite and corrected problem before EHS finished inspection.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Facility has Mecklenburg County Employee Health posters posted, but staff did not know material on or point out where information was posted. CDI- discussion with entire staff on reportable illnesses and symptoms.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Employees did not wash hands upon beginning work. CDI- hands washed after direction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found house-made tuna salad, feta cheese, and chopped lettuce not date marked in prep top. Tuna salad not date marked in walk-in cooler. CDI- allowed to date with previous days date, as PIC stated made previous night. 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: Portioned house-made pasta salads dated with 9/14 prep date. CDI- all voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found unlabeled bottles of cleaner / sanitizer in both restrooms. CDI- labeled bottles.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some bottles of oils not labeled in kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drink stored on shelf above single service items. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed deli paper wrapped raw steak stored on top of and touching raw bell peppers in make table that are cooked but also used for RTE salads. CDI- All peppers cooked on flat grill above 145 to ensure any cross contamination bacteria from raw steak has been killed. PIC will store peppers for RTE salads inside prep cooler to reduce risk of cross contamination.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer left dirty since last use with some meat debris on blade guard. PIC said it was not used to cut meats today. CDI- Worker cleaned and sanitized slicer during inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed a few unlabeled spray bottles of chemicals in kitchen and front counter. CDI- Bottles labeled.

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 a deep container of cut lettuce cooling approx. 1 hr in prep cooler at 55 degrees. CDI- Reviewed proper cooling methods with PIC, lettuce spread out in a shallow pan and placed in walk in cooler to speed cooling process.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch while food handling. CDI- Worker removed watch.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large box of single service cups stored on floor in front counter area. CDI- Box of cups stored off the floor.

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 a few areas of floor at back door and wall near back door needing some repair, and FRP covering at can wash needing repair - Transitional items. GENERAL COMMENT: Observed transitional items #2,5,6 and 8 completed.