LULU'S EXPRESS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the food prep sink to be obstructed from use by a rolling table with cleaned containers stored on it. CDI - Rolling table moved, unobstructing the handwash sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed both of the handwash sinks in the facility to not be provided with soap at the time of the inspection. REPEAT. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed both of the handwash sinks in the facility to not be provided with paper towels at the time of the inspection. REPEAT. CDI - Paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm of quaternary ammonia at the time of the inspection. PIC stated they usually have a bucket hooked up to the dispenser but they must have used the rest of it earlier this morning and they do not have any extra bottles on site. A bottle of bleach is on site in the facility to use a temporary solution. CDI - EHS provided education on how to properly hand mix a sanitizer solution using the bleach and a properly concentrated chlorine solution was made while the EHS was on site. 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 multiple metal and plastic insert containers/lids and the can opener blade to be stored as clean on the clean dish racks in the back kitchen are with visible food debris on their food contact surfaces. REPEAT. CDI - All dishes removed from racks and placed at the 3 compartment sink to be W/R/S. 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 a bucket of raw seasoned chicken wings to be at a temperature of 49-52F in the cookline lowboy. PIC stated that they had just finished seasoning the chicken wings prior to the EHS arrival and that they may have been outside of the refrigeration for too long during that process. CDI - Bucket moved to RIF to rapidly cool. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed 2 trays of in house prepped mac & cheese containing cooked macaroni noodles to be stored in the 2 door RIC at the time of the inspection. Facility was recently discovered to have removed the WIC on the prior visit/attempted inspection, which at that time resulted in the facilities approval to cool products down to be revoked as they no longer have adequate equipment on site to properly cool. EHS communicated this information to the PIC and owner on the previous visit and were informed that they are now only approved to cook and serve/hot hold product. Facility was still discovered to be cooling down macaroni noodles during today’s inspection. CDI - Voluntarily discarded trays of mac & cheese.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous ants to be on the dry storage racks/ lid to the sugar container at the time of the inspection. No insects appeared to be contaminating any food. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed the scoop to the mac & cheese at the steam table to be stored with the handle in direct contact with the food inside. CDI - Scoop removed.

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 the hot water at the 3 compartment sink fail to reach temperatures higher than 93F at the time of the inspection. Facility does not have the ability to properly wash dishes at the time of the inspection. Voluntary closure and 10 day VR to observe correction.

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 the interior and exterior surfaces of the opentop/lowboy refrigerator, 1 door RIC, steamtable, storage racks, and cookline equipment to have accumulations of grime. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed no sink in the facility to be able to provide water hotter than 90-93F at the time of the inspection. Voluntary closure and 10 day VR to observe correction.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster doors and lid to the grease barrel to be open at the time of the inspection. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed large amounts of garbage and standing water to be in the dumpster enclosure.

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 the floors and walls throughout the facility to have accumulations of food debris/grease/grime. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone stored on a prep table at the cookline. CDI - Phone moved.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink. CDI PIC resupplied. Repeat 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved methods for hand drying at hand sink in prep area. PIC replaced paper towels. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with heavy residue, observed utensils, and bin utensils stored clean in with debris and build up. CDI PIC facilitated all utensils and bin to be wash rinsed and sanitized. 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 (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 no system of date marking at facility. Observed multiple TCS items requiring date marking that were prepared the day before or opened the day before or more without a date marking. VR required. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of liquids with no label. Label. Repeat. Fixed other violation last inspection. No escalation in points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around inside facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing food with no head covering.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed several containers stacked clean, “wet nesting”. Pyramid stack to air dry properly.

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 food debris on equipment and shelving in kitchen. 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 heavy build up and residue on walls behind grill, floor under equipment and along baseboards, clean with more frequency. Repeat

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

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee not remove gloves, wash hands properly before reengaging in food prep after engaging in transactions and handling soiled surfaces. CDI Employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at one hand sink in prep area and men’s restroom. CDI PIC resupplied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved methods for hand drying at hand sink in prep area. PIC replaced paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above ready to eat crab and other ready to eat items. CDI Order switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food in RIC holding above 41F for undetermined amount of time. RIC is partially working, top half holds TCS items 41F and below, bottom 1/2 of RIC has ambient of 47F and holidng TCS foods above 41F. WIC is also not working, PIC stated that the repairman is to fix later today. 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 no system of date marking at facility. Observed multiple TCS items requiring date marking that were prepared the day before or opened the day before or more without a date marking. VR required. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP that was thawed still sealed in ROP packaging. CDI PIC discarded item because it was also holding above 41F for an unknown amount of time.

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 working bottles of liquids with no label. Label. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed grab and go with drinks and slices of cake with no label. Requires labeling.

4-501.11 Maintain equipment in good repair. Observed WIC not working. PIC stated that WIC stopped working during the snow storm, the repairman is to fix it today. PIC stated Facility is using other RIC temporarily. EHS suggested to not cook more than would be served in a day and not dry to cool any items as space is limited. Observed broken prep top lid, and handle on RIF. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris on equipment and shelving in kitchen. Repeat

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed no dumpster. PIC stated that dumpster was taken and was going to be replaced. Bags of garbage were stacked inside dumpster area, accessible to insects and rodents.

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 heavy build up and residue on walls behind grill, floor under equipment and along baseboards, clean with more frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink without paper towels at beginning of inspection. CDI - PIC provided napkins. EHS reminded PIC to provide paper towels at all handsinks. -1- 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at handsink near WI. CDI - PIC provided handsoap.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers without lids, such as dry seasonings. Keep covered between uses. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked mac and cheese cooled overnight at 49F. CDI - PIC voluntarily discarded. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw fish and shrimp cold holding at 46-47F. CDI - PIC voluntarily discarded. Per PIC, WI has been under repair since last night. -1.5- 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 .

3-501.15 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 deep containers of mac and cheese cooling in cooler that is under repair. CDI - PIC took cooler out of service until repairs complete. -0- 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 .

4-501.11 Maintain equipment in good repair. Observed broken handle on RI freezer in dry storage and several pieces of equipment that are out of service. Repair. -0-

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 on outsides of baking sheets, pans and other outsides of pots and pans. Clean often enough to prevent buildup. -1- REPEAT

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed several containers of greasy waste stored directly on ground near dumpster. Empty to ensure there are no no pest attractants. -0-

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Mashed potatoes placed in hot well almost 2 hours prior. Potatoes moved to stove to reheat to 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Macaroni and cheese seafood, milk, and crab cakes from yesterday lacked date marks. Date marks added. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon being thawed in sealed package. CDI PIC removed from package.

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. Label bottles of oils and spices lacking labels.

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 food debris on equipment and shelving in kitchen.

5-103.12 Provide water under pressure to all fixtures.-Pf Low water pressure at 3 compartment sink and hand sink. PIC contacted Charlotte Water Services.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in storage room damaged. Repeat. 6-501.12 Cleaning, Frequency and Restrictions (C) Clean floors throughout facility as needed.

6-303.11 Provide required lighting intensity. Provide at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes in both hand sinks. CDI PIC removed dishes. 5-202.12 Provide at least 100F water at handsinks. Observed hand wash sink only reaching 97 degrees F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over yams in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and mac n cheese in Cambro at 119 and 120 degrees F. CDI reheated to 165 degrees. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon being thawed in sealed package. CDI PIC removed from package.

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 food debris on shelving in walk in cooler .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed water heater not providing enough hot water to meet demand.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in storage room damaged.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed hand sink at three compartment sink without soap and paper towels . CDI PIC replaced soap and paper towels .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green beans and mac n cheese at less than 135 in hot box. CDI reheated to 165F . 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pot of collard greens in walk in cooler with no date labels . CDI PIC date marked greens. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia being thawed in reduced oxygen packing . CDI PIC slit packages open.

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 food debris on equipment in kitchen.