LILA RESTAURANT & LOUNGE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee health policy without all big 6 illnesses listed. CDI: EHS provided paper copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bamboo scrubber in basin of hand sink behind cook line. CDI: Item was removed from sink

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored above cooked octopus inside walk in cooler. CDI: Storage order was rearranged. 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 fried sweet potato shavings sitting out on counter below 135F. CDI: Item was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic and oil and Aji Cilantro sauce sitting out on counter above 41F. CDI: Sauce was moved to walk in cooler, garlic and oil was added to TPHC. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed tomatoes, fish slaw and other items being held on TPHC without written procedures. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed the tomahawk, ribeye and lamb on menu without an asterisk. According to PIC, items can ordered undercooked. VERIFICATION REQUIRED. EHS observed disclosure on menu only stating “raw” and at time of inspection only raw items were asterisked on menu. Since items can be served raw OR undercooked (tomahawk, ribeye, lamb) EHS recommends the disclosure on the menu is changed to “Items are served raw OR undercooked”.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical without a label. CDI: Item was voluntarily 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 ceviche cooling at a rate of 0.05F/min in container covered in saran wrap inside prep top. CDI: Saran wrap was removed and item was placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs and ceviche stored above cabbage and guacamole in WIC. CDI - Storage order rearranged. All other storage is great. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 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 two packs of tuna thawing in a bowl of warm water in fully sealed packaging. CDI - Discussed with PIC. Tuna was cut open and moved to WIC to finish thawing. - 0.5 -

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 spray bottle of water without label. CDI - PIC labeled. All other labels great - 0 -

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 a few boxes of single-service items stored on the floor of the upstairs storage room. Maintain items at least 6” off the floor at all times. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, keys, glasses, and drinks stored above prep spaces and food throughout facility. Maintain items underneath any cleaned equipment, food items, and prep spaces. - 0.5 -