The following restaurant inspections were conducted by the Lenoir County Health Department:

Irie Eats

203 Caswell Street, Kinston 

Date: 9/27

Score: 90

Observations: 

No certified food protection manager present. 

Food handler peeling potatoes and handling cell phone at same time. Hands shall be washed as frequently as needed to prevent contamination.

The water for the hand-wash sink immediately adjacent to the restroom is turned off due to leak in pipe. This shall be repaired ASAP.

Several food contact surfaces holding food need to be cleaned because they are not being washed between refilling.

Several foods cooked this past Saturday are not date marked.

Food handler does not wear a hair restraint.

Area where splash guard is installed between two food preparation sinks is not smooth and easily cleanable. Shall be.

Multiple surfaces (shelving, floors of refrigerators, equipment, hand-wash sink, handles, etc) are soiled.

Commode is not clean.

Floors, walls, and ceilings are soiled.

Light bulbs in restroom are not working.

Jessie Bell's 

106 E Vernon Avenue, Kinston 

Date: 10/22

Score: 98

Observations: 

Mac and Cheese in 2 door reach in cooler temping at 46 degrees, due to unit not functioning properly. 

2-door reach in cooler not holding at 41 degrees. 

Ceiling in prep room is not smooth and easily cleanable. 

Lenoir County Shrine Club

1558 Hwy 70 E, Kinston 

Date: 10/04

Score: 100

Lily's Pizza and Subs

2423 N Herritage Street, Kinston

Date: 10/21

Score: 95.5

Observations: 

No Certified Food Protection Manager (CFPM) on site. 

Employee washes and rinses spatulas, shakes the water off of them, and takes them to grill to put them back in use.

Food preparation sink has build-up in corners.

Few foods have not date mark or date has passed.

Aluminum pans and plastic dressing bottles with skinny neck and open handle are reused. Discussed, and owner understands these may be used only one time.

Dish machine racks are used for storage, etc. Use bins or other approved racks for storage that are easy to clean.

Knife is washed in detergent water that is approximately 86f. Utensils shall be washed in solution of detergent and water that is 110F or above.

Metal rolling rack underneath food preparation table is soiled. 

Floors are heavily soiled in fryer area. 

Peach House Restaurant 

207C Airport Road, Kinston 

Date: 10/16

Score: 98

Observations: 

Observed two employees switch between tasks without washing hands.

Chicken from walk in cooler that was cooked yesterday and cooled overnight was temping at 41-43 degrees.

Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing bracelets.

Lint residue found on dishes from towel drying, employee also stated that they towel dried the dishes. Dishes shall be air dried to prevent contamination.

R-Mart Inc. DBA The Farmhouse

3486 Old Hwy 11, Deep Run

Date: 10/18

Score: 98

Observations: 

Containers used for holding clean utensils soiled.

Flies and evidence of other pests present. Establishment shall clean.

Observed inside of reach in prep unit with food and food residue, gaskets have build up on both under counter prep units (in the kitchen and up front).

Whiskey Pig Craft Butchery

214 N Herritage Street, Kinston 

Date: 9/27

Score: 94

Observations: 

Brisket, BBQ, slaw are not date marked.

Deli ham and roast beef that are vacuum packaged are not part of approved HACCP plan.

One wet wiping cloth on prep table. Wet wiping cloths shall be kept in a solution of sanitizer when not in use.

Most all wire shelving in meat walk-in are rusty.

Fryer has grease build-up inside and outside. Refrigerator gaskets have some build-up. Floors of refrigerators have crumbs. Some areas of shelving are soiled. Water standing in edges of/dripping from refrigerator. 

Enclosure where dumpster and grease bin are located has unnecessary items.

Concrete floor in kitchen is heavily soiled due to lack of clean-ability because it has not been sealed and/or painted as needed. Floors around equipment legs and in hard to reach areas are soiled. Cardboard under fryer has much grease build-up and shall be switched out as frequently as needed to stay 'clean'.