CLUB MIRAGE

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dumping raw chicken solution into hand washing sink. CDI - PIC was educated on hand washing sink usage and proceeded to clean hand washing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing plastic serving spoon in hand washing sink. CDI - Employee was educated on hand washing sink usage. New serving spoon was used.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed two secondary spray bottles without any form of identification for the liquid inside. CDI - PIC labeled degreaser and glass cleaner.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies gnats throughout kitchen. Increase frequency of cleaning drains and frequency of pest control visits.

REPEAT 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 one open box of paper napkins and to go boxes stored on floor of kitchen. CDI - PIC elevated box to available shelving.

REPEAT 4-501.11 Maintain equipment in good repair. Observed NSF hot holding case with no handles on glass doors. Repair or replace as needed.

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 shelving, interior of reach in units where chicken juice is pooled at the bottom, exterior of storage containers, chest freezer and hot holding cabinet. Increase frequency of detailed cleaning up units.

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 floors, walls, ceilings, dispensers, light fixtures, vents, and attachments all in need of cleaning. Observed walls of kitchen, namely walls of grill vent in need of additional detailed cleaning due to grease and food built up. Note: No escalation in point deduction due to some improvement from previous inspection observations; floors, ceiling, and non food contacts appear to have been addressed since previous inspections.

REPEAT 6-303.11 Provide required lighting intensity. Observed overhead lighting in RIC area of kitchen not functioning at time of inspection registering 0Foot candles. Lighting was provided by low level floor lamp. Repair and provide lighting of required intensity.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food protection manager certification. PIC demonstrated knowledge by answering questions during and after inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in female restroom not dispensing paper towels. CDI -Employee adjusted paper towel dispenser such that it was working before end of inspection.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed one (1) basin of 3 compartment sink holding frozen chicken, thawing out of refrigeration. CDI - PIC began process of rotating chicken to RIC to thaw under refrigeration. REPEAT.

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 one (1) box of wrapped to go boxes stored on floor of kitchen. CDI - PIC elevated box to available shelving.

4-501.11 Maintain equipment in good repair. Observed NSF hot holding case with no handles on glass doors. Repair or replace as needed.

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 minor soil buildup (flour) on non food contact casing of thermometer. Keep equipment clean as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide as needed. REPEAT 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed one (1) male urinal marked as out of order. Clean as needed. REPEAT. Note: No escalation in point deduction; observed some improvement from previous inspection in terms of restroom cleanliness.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster missing both lids and doors. Contact waste management company and/or landlord to repair or replace damaged dumpster. 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 floors, walls, ceilings, dispensers, light fixtures, vents, and attachments all in need of cleaning. Observed walls of kitchen, namely walls of grill vent in need of additional cleaning due to grease accumulation. REPEAT.

6-303.11 Provide required lighting intensity. Observed overhead lighting in RIC area of kitchen not functioning at time of inspection; lighting was provided by low level floor lamp. Repair and provide lighting of required intensity.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food protection manager certification. PIC demonstrated knowledge by answering questions during and after inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink in female restroom. CDI - EHS provided new sign to stick on dispenser.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed one (1) of two analog thermometers with a soiled cover and interior on stem was soiled with build up. CDI - EHS wiped thermometer clean during calibrations. REPEAT.

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 two (2) open portions of TCS, non date mark exempt food (French fries and tater tots) in standing RIC with no date marks. Per conversation with PIC, food items had been opened within the previous day. CDI - EHS and PIC reviewed date marking requirements and EHS affixed 7 day date marks (2/3 - 2/9) to food bags. 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 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed one (1) basin of three compartment sink being used to thaw whiting fillets under running water. However, other two basins were observed holding frozen chicken in cardboard boxes. REPEAT. CDI - PIC and EHS discussed proper thawing; PIC began process of rotating frozen chicken to RIC prior to end of inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . 4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed two (2) analog thermometers within food prep area which could not be calibrated to +/- 2 degrees Fahrenheit. EHS advised PIC to procure and keep within the establishment a thin probe thermometer with a digital display that can be calibrated via ice bath or hot running water. A verification will occur no later than 2/14/2026. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 cardboard sheets used as storage shelving on slatted grill shelves. Utilize smooth, non absorbent materials as storage shelving.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide as needed. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed male restrooms urinals and toilets in need of minor cleaning. Clean as needed.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster missing one of two lids. Contact waste management company and/or landlord to repair or replace damaged dumpster.

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, walls, ceilings, dispensers, light fixtures, vents, and attachments all in need of cleaning. Observed walls of kitchen, namely walls of grill vent in need of additional cleaning due to grease accumulation. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection observations; floors, ceiling, and non food contacts appear to have been addressed since previous inspections.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food protection manager certification. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fryer baskets and tongs in need of cleaning. CDI sink cleared to move baskets in sink 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that had a soiled cover and interior on stem was soiled with build up. CDI item moved to sink to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a case of raw chicken in reach in at 48F. PIC stated they received two thawed and two frozen cases from prestige farms. PIC stated he is unsure what temperature the chicken was received and assumed it was cold since he saw there was ice on the frozen product. PIC states items were in the unit since yesterday and was not used this morning for their large order. CDI case of chicken 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Sanitizers, Criteria - Chemicals.-P Observed facility using lemon and floral scented bleach solutions to sanitize food contact surfaces. CDI plain non scented bleached solution purchased.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at (41oF) or less; Pf Observed box of chicken wings that were sitting in the 3 comp sink thawing with flies coming from product. PIC stated wings were thawing in the sink since 1pm. Chicken wings were still frozen on the inside and exterior at 42F. CDI placed wings in reach in unit to complete thawing. Told PIC due fly issue it would be best to only thaw in reach in unit until pest issue is under control. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies everywhere throughout the facility. Suggest facility have pest control come out weekly and ensure frequent cleaning of facility and not leave food out for harborage. Repeat.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed chicken thawing in 3 comp sink while clean dishes stored on drainboards. Educated PIC to ensure the 3 comp sink is emptied and washed rinsed and sanitized before using to thaw or prep raw chicken and again before using to wash dishes.

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 shelving, interior of reach in units where Chicken juice is pooled at the bottom, exterior of storage containers, 3 comp sink, handsink, chest freezer and many other locations. Clean often enough to prevent buildup. 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 floors, walls, ceilings, dispensers, light fixtures, vents, and attachments all in need of cleaning. Repeat

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shrills over fryer area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of proper food safety parameters for thawing, cold holding, storage order, and health policy. CDI through education and provided resources and a copy of he code for PIC to use for knowledge. Had full discussion on items that PIC lacked during inspection as part of education. Corrected issues as they were found in the inspection. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC unaware of major foodborne illnesses. CDI by education and provided EHP poster.

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink. PIC stated the last sign fell off and broke from the dispenser. CDI provided new sign to stick on dispenser. Repeat.

3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P Observed PIC with salads on menu and observed the came from a family member (Chef Key) who prepares and sells in the establishment. Told PIC food must come from a regulated facility and not from private homes or establishments. CDI all salads discarded.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of pink chemical that PIC was unable to identify. CDI bottle emptied. Ensure all chemical bottles labeled with common name.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at (41oF) or less; Pf Observed box of chicken wings that were sitting in the 3 comp sink thawing out with rancid smell and flies coming from product. PIC stated wings were thawing in the sink since this morning. CDI chicken wings discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies everywhere throughout the facility. Suggest facility have pest control come out weekly and ensure frequent cleaning of facility and not leave food out for harborage.

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 heavy buildup on hood system over cooking equipment, shelving, interior of reach in units, exterior of storage containers, 3 comp sink, handsink, chest freezer and many other locations. Clean often enough to prevent buildup. 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 floors, walls, ceilings, dispensers, light fixtures, vents, and attachments all in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC unaware of food safety temperatures, unsure of cleaning frequency for food contact surfaces and without certification. CDI - PIC educated today regarding food safety and sent food safety educational material via email. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to describe training for food employees regarding foodborne illness symptoms or illnesses. CDI - EHS gave Employee Health Policy and covered required elements today to ensure facility is prepared to train all new staff regarding foodborne illness symptoms and return to work policy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at kitchen handsink. CDI - PIC given handwashing signs today. -0-

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed facility without sanitizer today. CDI - PIC used chlorine sanitizer and EHS helped with making sanitizer proper concentration for future sanitizing. -1.5- 4-601.11(E)(4)Equipment food contact surfaces and utensils used with non-TCS foods shall be clean to sight and touch. Observed buildup on inside of ice machine used for processing chicken. Clean often enough to prevent buildup. 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 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go boxes stored in kitchen with food contact surfaces facing up. Invert these for storage. -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 heavy buildup on hood system over cooking equipment. Clean often enough to prevent buildup. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed evidence of plumbing backing up. Per PIC, plumber has serviced facility on 02/13/2025 and will return to finish work. EHS observed work order and details of repair. Monitor plumbing system and if plumbing overflows, facility shall immediately cease operations until IMMINENT HAZARD no longer exists. -1-