AMERICAS BEST WINGS

2-301.15 Only wash hands in handwashing sink. -PF PIC washed hands in 3-compartment sink. Do not wash hands in any sinks except hand washing sinks. CDI - PIC educated and she washed her hands at hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had heavy buildup on it. CDI - PIC moved can opener to 3-compartment sink to wash again. 0 pts. 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 .

3-501.18 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) Rice and chicken wings in walk-in cooler were missing prep date labels. Also, lettuce and tomatoes in sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Raid spray observed on prep table. Do not apply pesticides. If there are pest problems establishment must contact a pest control company that is certified to apply pesticides in commercial buildings. CDI - PIC discarded Raid. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed in unused upright cooler. Contact pest control to treat for pests. 0 pts.

4-501.11 Maintain equipment in good repair. Ice buildup on frame of walk-in freezer. Door does not close. 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. Cardboard used as mats in front of fryers. Do not use cardboard on floor.

5-205.15 Maintain a plumbing system in good repair. Faucet at 3-compartment sink is leaking. Repair leak. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American cheese and rice in walk-in cooler were 44-45F. TCS foods must be 41F or less. CDI - PIC moved American cheese to freezer to cool to 41F and discarded the cooked rice. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker and refrigerator are domestic equipment. Replace with NSF commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Walk-in cooler is above 41F and needs to be repaired. Establishment is not high volume so not much TCS foods in walk-in cooler. PIC will use walk-in freezer to cool chicken wings and rice after cooking until the walk-in cooler is repaired.

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. Clean fan guard in walk-in cooler. Clean drawer freezer. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Walls in cooking area are not smooth and easily cleanable. Remove material off wall. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC states that customers can order hamburgers undercooked. No consumer advisory on menu. VR - Establishment needs to put “hamburgers may be cooked to order” on menu along with statement “Consuming raw or undercooked animal foods may increase your risk of foodborne illness”.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of fries observed on floor. Food must be stored at least 6 inches off the floor. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Upright cooler is domestic refrigerator. Replace with NSF listed commercial refrigerator. 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. Clean shelves in walk-in cooler and in bottom of sandwich cooler. Clean bottom of front cooler also. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Walls in cooking area are not smooth and easily cleanable. Remove metal material from walls. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing hair restraint while cooking and preparing food. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Fly swatted observed on top of opened box of disposable gloves. Store fly swatted in a separate area where it can’t contaminate single-use or single-service articles.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator in establishment. Replace with ANSI listed commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Door to walk-in freezer doesn’t close properly. Repair door so it fully closes.

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. Clean grease build up on sides of cooking equipment. Clean shelves in sandwich cooler and in walk-in cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet is in poor repair and leaking. Repair or replace faucet. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Walls in area with cooking equipment are not smooth and easily cleanable, replace with smooth and easily cleanable material. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above chicken wings in domestic cooler. Store personal food on bottom of cooler so it can’t potentially spill and contaminate food for customers, 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in WIC above 41F (four large containers of chicken wings, one container of Philly chicken, three cases of raw chicken, American cheese, raw shell eggs). Observed ambient temperature of WIC at 58F. Facility has not maintained regular temperature logs of food. -PIC voluntarily discarded all items above 41F for over 4 hours (all items listed above except two containers of chicken wings cooked earlier today). PIC moved chicken wings cooked earlier today, still within the cooling window, to the walk-in-freezer for rapid cooling. -During inspection, PIC called for WIC repair. PIC stated repairman would arrive at 6pm. Facility has capacity to operate and remain open until WIC is repaired, as long as WIC is repaired today. Facility has one one-door RIC, one two-door RIC, one prep unit with lowboy, a walk-in-freezer, and freezer drawers. -PIC will contact EHS via phone when WIC is repaired. EHS will follow-up with facility tomorrow. - Facility is being placed on Risk Control Plan for cold holding. EHS will follow-up tomorrow with PIC to complete Risk Control Plan. 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 two large containers of chicken wings with a discard date mark of 5/28. PIC stated one of the containers was incorrectly labeled, and it was actually cooked today for a discard date of 6/1. -CDI- Because WIC is holding chicken wing temperature at 57F and no temperature logs were recorded today, PIC voluntarily discarded both containers of chicken wings with a discard date of 5/28. PIC and EHS discussed creating a clear date-marking system for facility. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household refrigerator in use. Data plate stated household use only.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed walls in front fryer room NOT smooth and easily cleanable.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. -Observed excessive smoke in fryer area of kitchen. PIC stated hood fan does not function properly when it rains outside. Repair hood fan system.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer concentration level in 3-compartment sink at less than 10 ppm bleach. Although no active sanitizing was occurring, PIC made sanitizer solution for EHS as the facility normally does for sanitizing. -CDI- PIC added more bleach to sanitizing solution to obtain a concentration of 50 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in WIC above 41F (two large containers of chicken wings, two containers of Philly chicken, and one container of Philly steak). Observed ambient temperature of WIC at 45F. Facility keeps no temperature logs of food. -PIC voluntarily discarded all items above 41F. PIC moved other TCS items at or below 41F to reach-in-cooler. -During inspection, PIC called for WIC repair. PIC stated repairman would arrive within one hour. Facility has capacity to operate and remain open until WIC is repaired, as long as WIC is repaired today. -PIC will contact EHS via phone when WIC is repaired. EHS will follow-up with facility tomorrow. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed opened container of whole milk without a date mark. PIC knew when milk was opened, 2 days ago. -CDI- PIC properly added date mark. 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 .

4-903.11(A)(C) Store single-use and single-service articles 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 single-service to-go containers stored, open-faced, on top of refrigerator, exposed to contamination by HVAC vent. -CDI- PIC flipped to-go containers upside down.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household refrigerator in use. Data plate stated household use only.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed walls in front fryer room NOT smooth and easily cleanable. 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 gap in sealant between 3-compartment sink and wall. Add sealant.

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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer in need of cleaning in the clean dish storage area. CDI- Slicer taken back to be cleaned. 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 beef and chicken in prep top holding above 41F. Observed fish and chicken in the low reach in holding above 41F. CDI- All items discarded. Fish and chicken iced down and cooled to 34F. EHS advised PIC to create a temp log for the items and check temps throughout the day. 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 .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed non food containers used for the storage of flour and sugar. Use food safe bins. 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 card board under the prep top unit. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use. Data plate stated household use only.

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 reach in cooler, shelves housing wings and roller cart in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall NOT smooth and easily cleanable. 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 wall in need of cleaning at handwashing sink and 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with customer food. Designate an area for employee food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomaotes, cheese, chicken, beef in the prep top and fish/ shrimp in the low reach in holding above 41F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour and sugar bins without label. Label bin.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use. EHS checked data plate in the refrigerator. It states household use. 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 flour and sugar stored in household storage bins. Use food containers

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 fryers, grill, refrigerators, shelving, roller cart in need of cleaning.

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 wall at handwashing sink and door of kitchen in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some TCS ready-to-eat foods were labeled with prep dates and others were labeled with discard dates. Keep a consistent date marking system. Either date all the TCS ready-to-eat foods with prep date, or label all TCS RTE foods with discard date. CDI - Conversation had with PIC and she will start to only put prep dates on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator is being used in establishment. Replace with commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler, upright freezer and walk-in cooler doors. REPEAT

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean sides of cooking equipment, shelves, and sides of equipment throughout. REPEAT

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Tube of sealant stored with clean utensils. Store maintenance equipment in a separate location. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle observed on top of container of milkshake toppings. Store personal items in a separate area. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above jalapenos and other ready-to-eat foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee on grill wearing watch while preparing food. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator in establishment. Replace with commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler door and sandwich cooler door. 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. Clean gaskets on refrigeration units. Clean shelves in walk-in cooler. Improvement from last inspection so half credit. REPEAT

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet held together by tape and leaking. Repair/replace faucet. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Walk-in cooler and sandwich cooler were both not working. PIC had not checked temperatures of any food. Walk-in cooler and sandwich cooler were not holding temperature. Many dirty dishes found during inspection. Date marking issues noted during inspection. PIC must ensure rules in this code are met. CDI - PIC educated on duties. 0 pts. 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.

6-301.11 Provide soap for handwashing at each handsink. -Pf Only 1 soap for both kitchen hand washing sinks. Establishment needs to have soap at each hand washing sink. Ensure soap is at each hand washing sink when facility is ready to re-open.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Par-cooked chicken stored above cooked chicken in domestic cooler. Do not store raw or par-cooked animal foods above ready-to-eat foods. CDI - Par-cooked chicken moved to bottom. Establishment must discontinue par cooking chicken until health department approves non-continuous cooking written procedures. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. All the tongs, several large bowls and containers were found with food residue and grease residue on them but were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to 3-compartment sink to be rewashed. 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 .

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Par-cooked chicken tenders observed in domestic cooler. Establishment does not have pre-approved written procedures. CDI - PIC e-mailed non-continuous cooking application and will discontinue partially cooking chicken tenders until written procedures are approved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler were 46-50F. Air temperature in walk-in cooler was 52F. Shrimp, philly, chicken, and lettuce in sandwich cooler were 45-54F. Chicken wings in domestic cooler were 53-58F. TCS foods in cold holding shall measure 41F or less. All warm TCS foods discarded during inspection. Establishment has voluntarily closed until the walk-in cooler and sandwich cooler are holding below 41F. 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 PIC stated that establishment put discard dates on TCS ready-to-eat foods. Chicken in sandwich cooler had discard date of 9-22. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Chicken discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Philly steak, shrimp and lettuce were missing date labels in sandwich cooler. TCS ready-to-eat foods must be date marked with prep date or discard date. CDI - Items were above 41F so they were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler and sandwich cooler were holding above 41F. This is not enough refrigeration to keep TCS foods at proper temperature. Establishment has voluntarily closed until both coolers are holding below 41F.

4-502.11(A) Maintain utensils in good repair. Some containers used to toss wings are chipped/damaged. Replace damaged containers. // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler door and on sandwich cooler doors. Also, walk-in cooler holding at 52F, and sandwich cooler holding at 50F. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator in establishment. Replace with commercial equipment. 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. Heavy buildup of grease on shelves and cooking equipment throughout. Cleaning necessary inside coolers as well. Old syrup is in bottom of reach-in cooler that establishment doesn't use anymore. Clean throughout to prevent attracting pests. REPEAT

5-205.15 Maintain a plumbing system in good repair. Drip at 3-compartment sink faucet. Faucet held together by tape. Repair/replace sink faucet. 0 pts.

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. Damaged/missing ceiling tiles in restrooms. Replace missing and damaged ceiling 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. Clean floors and walls throughout, especially behind prep tables and underneath cooking equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food being stored above food for restaurant. Keep personal food stored in a separate location. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored as soiled in the clean knife bin. CDI- Knives sent to be cleaned. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use.

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 fryers in need of cleaning.

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 hood in need of cleaning. Observed wall behind handwashing sink in need of cleaning. Observed door leading to back kitchen in need of cleaning.

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 fish stored over cooked chicken in the walk in cooler. CDI- Fish placed on the bottom.

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 soiled with old onion debris. CDI- Slicer taken back to be cleaned.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use.

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 prep door handles and cold drawers in need of cleaning.

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 wall behind handwashing sink and low reach in unit in need of cleaning. Observed door leading to back kitchen in need of cleaning.

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 a container of raw shrimp stored over cooked chicken in the walk in cooler.

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 bone- in wings, boneless wings, shrimp, and beef in the walk in cooler holding above 41F in the walk in cooler. Observed cheese in the prep top holding above 41F. CDI- All TCS items discarded. Facility has not completed the RCP nor have they created the temp logs for food items.

-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use 4-501.11 Maintain equipment in good repair. Observed WIC holding above 41F.

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 the walk in cooler in need of cleaning.

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 1 container of burgers and 1 container of fish holding above 41F in the low reach in unit. Unit was holding below 41F. All other foods were in temperature. CDI- Items discarded. This is the EHS advised PIC to complete a risk control plan. Temp logs will be made to keep track of temperatures throughout the day.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator and crock pot in use.

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 no vomit/ diarrhea plan for facility. CDI- EHS emailed a copy of the plan

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken and three containers of fish holding above 41F. CDI- All items discarded.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed fish with lids on before being cooled to 41F. Chicken cooked last night was placed directly in the unit before being cooled to 41F last night. Chicken did not cool and was holding above 41F when EHS checked it.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use in the back kitchen. 4-501.11 Maintain equipment in good repair. Observed gasket needing to be replaced in the tall reach in

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 shelf housing clean dishes in need of cleaning. Observed outside of fridge, prep top and low reach in units in need of cleaning.

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 door beside the front handwashing sink in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, cheese and peppers in the prep top unit holding over 41F. Observed Chicken wings, chicken shrimp and fish holding above 41F in the walk in cooler. WIC was holding at 41F. CDI- Items discarded.

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 chicken and wings without a date mark. CDI- Discarded.

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 wings that were cooled from Sunday in a large bin. Other foods cooked in the walk in cooler were tightly covered with lids. Facility was closed Monday. CDI- Items were discarded due to the increased temperature. EHS spoke to PIC about proper cooling methods.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use I the back kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold drawers, prep top, household refrigerator and roller carts in need of cleaning.

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 floors, push door beside the handwashing sink and wall behind handwashing sink in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC at the facility

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy at facility. CDI- Left a copy of the health policy

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed at handwashing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over onions and peppers. CDI- Chicken removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and several containers soiled with sticker residue, food debris and soda.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, chicken chunks, raw chicken, milk, cheese and lettuce in the walk in cooler holding above 41F. Observed beef in the prep top unit holding above 41F.

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 cheese over stacked in the prep top unit. CDI- Cheese portioned.

3-501.13 Use approved thawing methods. Observed shrimp thawing on the prep sink with no running water.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employees not wearing hair restraints

4-502.13 Single-use and single-service articles may not be reused. Observed single service cup used as a scoop for the meats in the prep top unit. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service cups and food containers stored on the floor.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding above 41F. Ambient air from EHS' thermometer was 54F. The outside thermometer was reading 54F and the inside thermometer was reading 56F. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use in the back kitchen. NOTE: Facility has closed due to the walk in cooler not functioning. EHS will make a visit as soon as the cooler is fixed and facility is ready to open.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top unit, cold drawers and shelves throughout in need of cleaning. Observed house hold refrigerator in need of cleaning.

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 wall behind handwashing sink in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED raw burgers being stored above fries in the reach in freezer near the flip top unit. CDI. PIC rearranged order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED the following out of temperature: in the reach in wings, veggie burgers, and chicken chunks. In the flip top/lowboy unit grilled peppers and onions, sliced cheese, chopped chicken, beef, raw fish, cooked chicken. In the walk in raw and cooked wings, milk, and unsalted butter. PIC voluntarily discarded all items. The flip top and walk in cooler units are not maintaining temperatures. PIC stated maintenance has been called. EHS will conduct a verification visit within the next 10 days.

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 wings in the reach in, burgers in the lowboy, items in the flip top unit with missing dates. CDI. Items were discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wiping cloths used to clean tables not being stored in sanitizer.

4-501.11 Maintain equipment in good repair. OBSERVED flip top unit and walk in cooler not maintaining temperatures for items stored. Walk in cooler was temping 50F and the flip top unit was ranging between 43F-44F. EHS will conduct a verification visit within 10 days to ensure equipment is functioning properly. PIC stated maintenance has been notified and have scheduled an appointment. PIC has voluntarily closed facility until issue is resolved and will notify EHS when facility is back in operation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED black build up in the folded crevices of the bowls used for tossing chicken in sauce, handles to the fryer baskets with buildup, containers with food debris in the lowboy, and general cleaning needing to be done to the exterior of the equipment. PIC stated new bowls have been ordered. REPEAT. EHS will verify bowls get replaced and to ensure build up is removed from fryer basket handles.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bowl stored in the handsink. CDI-PIC removed bowl.

REPEAT.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover food debris on the fry baskets stored as clean at the 3 compartment sink. CDI-Fry baskets moved to 3 compartment sink to be rewashed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a box of chicken on the floor in the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic and metal containers on the dish rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-The storage racks throughout the facility needs cleaning. Observed build up on the racks in the walk in cooler, reach in units, and dry storage. Clean often.

REPEAT. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P-PIC could not find Employee Health Policy, or discuss reportable symptoms and diagnosed illnesses.: CDI- EHS gave PIC Employee Health policy document.

REPEAT. 3-302.11(A) Separate the different types of raw animal foods. -Pf-Observed raw chicken and fish above partially cooked chicken in the walk in cooler. CDI-PIC seperated food according to final cooking temperatures.

REPEAT.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic tops stored in a soiled bin with black residue inside and standing water. Observed leftover food debris on the whisk and strainer hanging above the 3 compartment sink. CDI-Items moved to 3 compartment sink to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed tomatoes, sautéed onions, boneless chicken, bone-in chicken, and burger pattys all above 41F. CDI-Items stored in WIC to cool rapidly. @@@@@2

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 date marks on none of the items stored in the reach in unit and walk in cooler. PIC date marked items. CDI.

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 sauteed onions and tomatoes cooling in the flip top. PIC moved them to walk in cooler to cool rapidly. CDI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed employee cooking food without a hair restraint.

REPEAT.3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed cups and plates being used as scoops. Observed the handle of scoop in contact with sugar, corn meal, and flour.

REPEAT. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-CLEANING IS NEEDED THROUGHOUT THE ENTIRE FACILITY. Observed grease and oil residue on the handles of refrigeration units. Observed black build up and heavy debris on the storage racks throughout the kitchen. Observed food debris and heavy on the containers holding flour and sugar and rice. Observed heavy food debris inside the gaskets of all refrigeration. Observed food debris and grease residue outside of all equipment including sauce bowls. CLEAN DAILY.

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 build up and grease residue on all the towel and soap dispensors. Observed the knobs at the handsink soiled and build up. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls in kitchen area.

4-202.18 Ventilation Hood Systems, Filters - C-Observed grease build up accumulating on the grill hood vents.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P-PIC could not find Employee Health Policy, or discuss reportable symptoms and diagnosed illnesses.: CDI- Emailed PIC Employee Health policy document.

3-302.11(A) Separate the different types of raw animal foods. -Pf-Observed raw chicken above partially cooked chicken wings and chicken nuggets.CDI-Moved foods according to final cooking temperatures. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed philly steak stored directly on the racks in the reach in unit.CDI-Philly steak covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic and metal tops stored in a soiled bin with standing water inside and leftover lettuce debris on the blade of slicer. Also observed black build up on the blade of the can opener. CDI-Moved to 3 comp sink to be wash, rinse, and sanitized.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed no label on sauce bottles and spices.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed fruit flies in the kitchen near the 3 comp sink.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed bowls being used as scoops and

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-CLEANING IS NEEDED THROUGHOUT THE ENTIRE FACILITY. Observed grease and oil residue on the handles of refrigeration units. Observed black build up and heavy debris on the storage racks throughout the kitchen. Observed food debris and heavy on the containers holding flour and sugar and rice. Observed heavy food debris inside the gaskets of all refrigeration. Clean daily.

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 build up and grease residue on the all the towel and soap dispensors. Observed the knobs at the handsink soiled and build up. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container of seasoning sitting in handwashing sink. CDI- Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings, and cooked onions and cooked green peppers sitting out on counter. Foods read 50F. CDI- PIC explained items had only been out for 30 to 40 minutes. Items were placed in cooler to rapidly cool.

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 food on floor in WIC. CDI- Items were placed off them floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of lids and napkins on floor.