CAPTAIN D'S #101

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. 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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) trays of stuffed crab shells (comminuted fish and shellfish) stored above raw catfish fillets in standing reach in cooler (RIC). CDI - PIC and EHS reorganized storage of food items to prevent potential contamination. EHS provided storage order charts for reach in and walk in units. 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 one (1) slice of cheese and one (1) single serving bag of shredded cheese in prep top cooler at temperatures above 41F. Per conversation with PIC, items had been placed in unit less than four hours prior. CDI - Cheese were rotated to walk in freezer to rapidly correctively cool. REPEAT. Note: No escalation in point deduction due to noted improvement. Fewer portions of TCS food were observed as being out of temperature at time of inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of dish detergent stored on prep table (breading stations) above food next to employee drinks CDI - PIC removed dish detergent and placed on shelf with cleaning supplies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food and cleaning tasks (cleaning fryer stations, portioning tartar sauces, etc.) with no hair restraint. All other employees were utilizing hair restraints as required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover waste basket in female restroom. REPEAT Note: No escalation due to some attempt to address issue; EHS observed two (2) trash receptacles in female restroom, one with a fit for a lid. Provided lidded trash can in all female or gender neutral restrooms.

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 cardboard on floors by fry stations. REPEAT.

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 beverages stored above sealed food containers in WIC and at breading station. CDI - PIC rotated employee foods to provided bin in WIC. Store employee foods such that they cannot spill on clean food or equipment.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and Tatar sauce over 41F..CDI. Items were 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 .

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover waste basket in female restroom. 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. Observed cardboard on floors by fry stations.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC unable to produce certificate for serve safe. Make sure to post certificate. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee returning into facility after taking out trash and went to go cook food without washing hands. CDI.. employee wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then turn paper towel dispenser without using a barrier. CDI - EHS educated employee on using a barrier to get paper towels and employee re-washed hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI - PIC had employee clean hand sink.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of dish detergent stored on prep table above food. CDI - PIC removed dish detergent and placed on shelf with cleaning supplies.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep table.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several metal pans stored as clean wet nesting.

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 debris build up on batter station. Observed shelving throughout facility in need of cleaning. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered receptacle.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster open. Pic sent an employee out to close the door.

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 cracked floor tiles on the cook line. 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. Observed cardboard on the floor of the cook line.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed establishment without a CFPM at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to verify food employees trained on reportable illnesses. MCHD reportable illnesses information is posted in kitchen area. Verified that PIC received email from last inspection with updated information. PIC to contact regional office to have information printed out for store. VR - 9-8-25 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without written vomiting/diarrhea procedures. PIC had email with information sent by REHS from last inspection. PIC to have regional office printout information for facility to post. VR - 9-8-25 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed food employees put raw chicken in fryer basket. Employee went to don new gloves without first washing hands prior to working with cooked chicken. CDI - REHS educated employee on proper handwashing. Employee washed hands and donned gloves. 2-301.12(C) Use disposable paper towels or similar clean barriers when touching manually operated faucet handles on a handwashing sink. Observed multiple employees using bare clean hands to turn off manual faucet after handwashing. CDI - REHS educated employees on proper handwashing and employees rewashed hands. EHS witnessed a food employee instructing a newly arrived employee on proper handwashing.

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. Observed cooked baked potatoes, broccoli and corn on the cob in RIC prepared from the previous day without date mark. CDI - PIC allowed to date mark items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry into kitchen, observed two employees working with food without hair restraints. CDI - Employees educated and donned hair restraints.

4-502.11(A) Maintain utensils in good repair. Observed fryer scoop with rusted and broken mesh. PIC voluntarily discarded scoop.

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 debris in prep top low boy and in bottom of RIC by grill. Observed gaskets around coolers 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points). 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. Missing base tiles along walls in some areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC upon entry was not certified as a CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : Facility could not confirm employees have been informed of their reporting responsibilities. CDI- REHS sent facility updated 3-page poster. Post in facility and have all employees sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : Facility could not produce a procedure for clean up. CDI- REHS sent facility compliant procedures. Keep available for inspector going forward. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink with lid and straw stored on prep table where contamination of portion cups and trays could occur.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee entered facility from back door and did not wash hands before going to front service counter. CDI- PIC directed employee to wash hands.

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 : Three pans of Cole slaw covered and cooling in small reach in cooler. Temperature did not change in 20 minutes. CDI- moved to walk-in cooler to cool uncovered. 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 gaskets in need of replacement in multiple cooler doors.

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 soil on containers and surfaces of kitchen, on interiors of coolers, soil accumlation in torn gaskets of coolers.

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points). 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. Missing base tiles along walls in some areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed an ANSI accredited test. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dispenser for sanitizer is on registering 50 ppm. Facility has up to three days to repair issue for at least 200 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 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine near back door of facility. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese in prep cooler #1 that was held above 41 F. CDI- item were denatured and discarded into trash. -zero- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies near storage at walk-in cooler and storage in back area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hand sink stored close to batter prep station without a barrier or at least 16 inches of spacing. CDI- batter was moved away from hand sink until barrier can be put in place.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket that did not register any sanitizing strength. CDI- cloths were placed in sanitizing solution.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cup with no handle stored in sugar container at front counter. CDI- cup was removed. -zero-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster in back parking lot of facility. CDI- lid was closed.

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles in ceilings in kitchen area. REPEAT (full points).

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee start work shift and did not wash hands nor follow proper handwashing protocol before starting to prep food, and in between different task ( Raw fish to RTE).-CDI- EHS notified employee to wash hands; PIC was notified. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed reach-in coolers with food debris; in need of 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside caulking of the ice machine with black-residue. Points not escalated due to improvement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple plastic containers of coleslaw in reach-in cooler measuring at 46-48;Coleslaw was made at 10:45 am this morning. PIC mention at the beginning of the inspection that the reach-in cooler gasket were torn off and the door was not closing all the way.-CDI-PIC voluntarily discarded food items. Observed stuffed crab in stand-in reach-in cooler measuring at 46F. Food items were placed in cooler at 10:40 in the morning. -CDI-PIC voluntarily discarded food item. 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- Lobster crab meat prepared on Sunday afternoon had no date marking . CDI PIC date marked product. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous drain flies in rear storage area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets on floor under breading station.

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 items stored with miscellaneous items in black bin to rear of facility.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on low boy and reach in cooler not maintaining temperature .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors at dumpster open.

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 ceilings stained and vent covers in need of cleaning.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in Need of cleaning due to build up of debris.

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 broccoli, rice and corn on the cob not date marked . CDI PIC 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed rear prep unit without internal thermometer .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee food stored over facility food in walk in cooler .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in in reach in cooler in front kitchen area. Observed gaskets in need of replacement throughout facility.

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 .

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 food debris on walls throughout facility.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up of dust on intakes in kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have food protection manager certification For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Vomiting and diarrhea clean up plan does not include the location of the clean up kit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 Cleaning Procedure (P) Observed employee wash hands without soap as only hand sink in kitchen was not stockers with soap. CDI - Soap was restocked and employee properly washed hands

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No soap at only kitchen hand sink and no paper towels at either restroom hand sink. CDI - All were stocked during the inspection by the PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple trays and various other utensils stored as clean with visible food debris and grease. All were sent to dish for re-processing. VR - Will return within 10 days to verify correction 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark buildup found inside ice machine. Instructed PIC to have employees clean ASAP

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Baked potatoes, portioned green beans, and portioned rice in walk in cooler with no date marking. CDI - PIC indicated these items were prepared yesterday and date marks were added to the items in question. 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 . '

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Two thin probe thermometers found with dead batteries and would not power on. VR - Will return within 10 days to verify facility has a functioning thermometer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Multiple wet wiping clothes stored on surfaces during the inspection. Keep these in sanitizer of proper concentration to avoid growth of microbes.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop stored in dry rice bin with handle down in rice. Scoop removed and reinserted with handle up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple food service trays and various other utensil wet stacked on the clean utensil storage rack. Separate these to allow complete air drying before stacking. EHS recommends adding storage racking in the back room to aid in air drying and storage.

4-501.11 Maintain equipment in good repair. Replace damaged door gaskets on reach in units throughout.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat sanitizer strips expired July 2022. VR - Will return within 10 days to verify new strips have been acquired and 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. Cleaning needed on cooler doors, handles, sides of cooking equipment, on storage racks in walk in cooler, on prep surfaces, and storage racks in dry storage area.

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. Cleaning needed on ceiling around HVAC vent above cook line and on floors in cook line, around cooking equipment, around refrigeration equipment, and floors in prep areas.

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. -1-

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 frozen food stored directly on the floor in WI freezer

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep worker wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hats/hairnets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on table top.

4-501.11 Maintain equipment in good repair. Observed one of fryer in disrepair. Unit is being worked on now

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 on cooking equipment and inside micro wave.

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 and ceilings in need of cleaning. Repeat

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee turn on water, wash hands and re-contaminate them on faucet handles. CDI - Employee coached, hands properly re-washed. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed shrimp and crab to be < 135 F in hot holding. Items were prepared 10 minutes prior to EHS arrival. CDI - All foods re-heated > 165 F. -1.5- 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.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. No accessible thin probe thermometer available. 10-DAY VERIFICATION REQUIRED.

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 1 of 2 fryer hood vent systems in need of cleaning. -0-

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 no CFPM on site during inspection and observed violations of priority items. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P observed employee wash hands and use hands to turn the faucet off without a barrier also saw employee handle towel dispenser after washing hands. CDI-EHS educated employee and had them rewash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change tasks and don gloves without first washing hands. CDI - Educated PIC and employee.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee begin washing single use gloves at handsink. CDI - Employee was educated on proper glove use by EHS. Gloves were discarded and employee washed hands.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep worker wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hats/hairnets.

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 no CFPM on site during inspection and observed violations of priority items. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump ice in handsink. CDI-EHS redirected PIC to the prep sink in order to discard the ice. Advised PIC that hand sinks are only for handwashing

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer in 3-comp sink to have a concentration of 0ppm. CDI-sanitizer dispenser was empty during inspection. PIC changed the bucket out and new concentration was 100ppm.

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 macaroni and cheese, broccoli, cole slaw and green beans cold holding above 41F in the tall reach in cooler. CDI-foods were prepared around 11am. foods were moved to the WIC to rapidly cool back down.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer. VR to be done by 08-11-22

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 no CFPM on site during inspection and observed violations of priority items. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection. REPEAT

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 frozen fish above frozen RTE okra and French fries. CDI-fish was moved to the bottom shelf of the freezer below the okra and fries.

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 macaroni and cheese actively cooling in a water bath without ice. CDI-macaroni was moved to the freezer to rapidly cool. EHS informed PIC that baths for cooling should contain ice for rapid cooling. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored on table top

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 cup being stored on prep table. CDI-cup was removed

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 no CFPM on site during inspection and observed violations of priority items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM onsite during inspection.

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 procedures for vomiting and diarrheal events. EHS educated and provided documents.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P observed employee wash hands and use hands to turn the faucet off without a barrier. CDI-EHS educated employee and had them rewash hands. REPEAT

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 rice cooling in the WIC while folded in plastic bags. CDI-bags were opened to allow rice to rapidly cool down.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed manager wash hands and turn faucets off with clean hands . CDI by instruction.

4-501.11 Maintain equipment in good repair. Observed front prep unit and low boy freezer in need of gasket replacement .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite.

2-301.14 When to Wash - P Observed employees wash hands and turn faucet off with clean hands. CDI - EHS addressed this with PIC and had him correct employee handwashing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink. CDI - Ice was melted to remove from handsink.

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 rice and beans cooling in large plastic containers with lids on in the WIC. CDI - Lids were removed to allow food to cool more quickly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in microwaves.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility had no thin probe thermometer for checking food temperatures. Verification Required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes for beverages (Mountain Dew, Pepsi, Sierra Mist) and a container of black pepper on floor in storage room.

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 ice scoop and scoop in dry rice with handles in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils. All utensils observed were stacked wet. Utensils shall be air dried.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in cooler. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on front counter. Employee keys and personal items were seen in several different locations throughout the establishment. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage on shelf with single service articles. Employee beverages were also on the front counter.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no one on site certified as a food protection manager. REPEAT. -2pts-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drink on prep table and employee food on top shelf in walk-in cooler. Corrected during the inspection (CDI) - Items were relocated to designated place. -0pts-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed minor build-up in the ice machine. Needs to be cleaned. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cole slaw in both reach-in coolers at 47F. Cooler had been unplugged. Items were placed in walk-in cooler around 10am. CDI - Items were placed in walk-in cooler to properly cool. -0pts-

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 potatoes cooked on Wednesday missing date label. REPEAT. CDI - Date label was provided. -3pts-

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 cups of cole slaw in reach-in cooler around 47F. Items were placed in reach-in cooler to cool. Spoke with staff about using walk-in cooler to cool instead. REPEAT. -1pt-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on reach-in cooler. Needs to be repaired. -0pts-

5-205.15 Maintain a plumbing system in good repair. - Observed piping leaking at the mop sink. Needs to be repaired. -0pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors opened. REPEAT. -1pt-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no certified food protection manager onsite at the time of the inspection.

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 cheese in the WI with no date mark on it. *** All other food stuff was properly date marked.

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 salad cooling in the WI in tightly covered disposable dishes. CDI. PIC opened the dishes to vent the salad.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed one of the RI with no thermometer in it. CDI. PIC got a thermometer to the RI.

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 stuffs stored directly on the floor. CDI. PIC removed to a designated location.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wipe cloths stored on prep table. CDI. PIC removed to a designated location.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use articles stored around dish washing sink with rice debris on them. CDI. PIC removed to a designated area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up in the two micro waves. Needs to be clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT. Observed opened dumpster outside. Needs to be covered at all times.

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 build up of grease through out the floor. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cloths stored on single use articles. CDI. PIC removed to a designated area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification at the time of the inspection. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the ice machine with black residue. CDI- PIC removed ice flap for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cole slaw in an ice bath, cheese in the prep top, and lobster bisque in the prep top all above 41F. CDI- PIC all items to WIC for rapid cooling. PIC replaced all food with another batch that was less than 41F. Suggests putting cole slaw in ice with a little bit of water to maintain the ice bath to keep items 41F or below. REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of lobster bisque with no date mark. CDI- PIC back dated item to reflect 11/17.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed two microwaves with built up food debris. More frequent cleaning needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one during the time of the inspection with no food safety certification. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw fish stored over ready to eat macaroni and cheese and brocoli in the walk in cooler. CDI- PIC rearranged items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of cole slaw with a temperature above 41F. PIC stated that slaw had been prepped this morning. CDI- PIC Moved slaw to the WIC cooling for more rapid cooling.

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 items stored on the floor in the back kitchen. REPEAT.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee bare handing sink when turning sink off. CDI - educated to use a papertowel to turn sink off to prevent recontamination.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed equipment in need of ambient air thermometer.

2-302.11(A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.-Pf. Observed long employee nails. Advsied to keep them trimmed.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION. Observed single service articles stored on the floor. Keep single service articles off of the floor.

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout. Advised to replace gaskets.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted racks throughout.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors not easily cleanable, thus creating a dirty environment. EHS observed standing water, grease build up, and food debris all over the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle raw fish product and then return to the prep line and start to handle RTE foods/utensils used for RTE foods. EHS stopped employee and educated employee that once employee handles any raw product or performs any task after handling raw products, employee must wash their hands. Employee voluntarily washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice that had been discarded into the prep area handsink. Ice melted during inspection. Do not use handsinks for any purpose other than washing hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a case of packaged cups stored on the floor of the rear storage area. Items moved to proper storage by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight food and grease residue accumulation on reach in cooler gaskets and sides of equipment in the prep area.

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 slight baseboard and tile damage in various areas of the rear prep and storage areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a block of american cheese unwrapped and placed into the walk in cooler without any covering or container. Item was re-wrapped during inspection.

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 containing various food products stored directly on the floor of the walk in freezer.

4-502.11(A) Maintain utensils in good repair. Observed multiple utensils such as containers and serving items with burns/damages/cracks to non-food contact surface areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease/food residue accumulation on walk in cooler racks and equipment in the front prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons present with a valid certification.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee touch a sandwich roll with bare hands after completing a proper handwash procedure. Employee had forgotten to re-glove after the handwash and was reminded by EHS. Employee completed another proper handwash and regloved, EHS reminded employees and PIC present that bare hand contact is implicated in many foodborne illness outbreaks such as norovirus, hepatitis, and other illnesses.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket in the front service area stored directly on the floor.

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 in the rear dry storage containers, provide an actual scooping device equipped with a handle that can be left outside of the product when not in use.

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 grease and food residue present on floors/walls behind cooking equipment/coolers. 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 rust present on several HVAC vents in the kitchen/storage areas. Observed baseboard damage to several walls. Observed damage to the women's restroom stall. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors in the main prep/fryer area with damaged grouting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep surface uncovered. CDI beverage covered and relocated to approved location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling water pitcher from handsink. CDI employee instructed to use prep sink for filling. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at front prep handsink. CDI paper towels added.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food stored in reach-in freezer, plastic container and dry storage bags not properly covered or protected. CDI items covered/protected.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple containers of tartar sauce in flip top coolers above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed two bucket of sanitizers stored directly of food products. Observed floor cleaner spray bottle stored directly above prep surface. REPEAT VIOLATION. CDI items relocated to approved locations. 7-102.11 Common Name-Working Containers - PF Observed chemical powder for frier in white bucket not labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored under cutting surface. Observed wet cloth stored on prep surface beside in-use utensils.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service containers stored directly on floor.

4-501.11 Maintain equipment in good repair. Observed split gaskets on several reach-in cooler. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; shelves, carts, handles of equipment. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout becoming deeply grooved allowing food to collecting between tiles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observe no certified food protection manager on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fish and fish liquid breading mixture holding out of temperature control. Observed tartar sauce in two areas of facility above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination. -P Observed floor cleaner stored in spray bottle above prep surface. CDI bottle relocated to approved location.

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 green beans cooling tightly covered in styrofoam containers in walk-in cooler. See temperature chart for temperature observations. CDI green beans placed in walk-in freezer to rapidly cool.

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 cup used at in-use utensil stored directly in flour.

4-501.11 Maintain equipment in good repair. Observed split gasket on several reach in coolers. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves inside equipment, handles of equipment, etc.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed open package of rice not covered/protected. CDI rice placed in sealed container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several containers of slaw and fish holding out of temperature control above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of dry goods not labeled.

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 two ice scoops stored directly in ice.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler gasket torn. 4-502.11(A) Maintain utensils in good repair. Oberved sifting basket in severe disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris, shelves, gaskets, inside equipment.

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 grout deeply grooved between several 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. Observed heavy grease collecting in frier area.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed employee preparing large quantity of tartar sauce out of temperature control. Observed cheese in flip top cooler above 45F. See temperature chart for temperature observations. CDI tartar sauce placed in walk-in cooler. REDUCE QUANTITY PREPARING AT ONE TIME. CDI cheese voluntarily discarded.

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed sanitizers and sanitizers greater than 200 ppm incorrectly labeled. CDI bottles voluntarily discarded. 7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizers and sanitizers greater than 200ppm stored above food prep surfaces. CDI sanitizer bucket relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical used for cleaning grease not labeled.

3-501.13 Use approved thawing methods. Observed two packages of fish thawing out of temperature control on prep surface upon beginning of inspection. CDI fish relocated to walk-in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces and under cutting surfaces.

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach-in equipment and walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris. Walk-in cooler shelves and speedracks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved near 3 compartment sink and friers.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no one on site with ANSI approved food protection manager certification. (REPEAT)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up inside ice machine. (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 spoon for cole slaw with handle directly in the product. CDI-handle removed, product replaced.

45 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board scored and discolored. (REPEAT)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moldy build-up on shelving in walk-in cooler. (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 cleaning needed to floors underneath equipment (fryers, refrigeration units) which is accumulating heavy grease build-up. Cosmetic updates are needed throughout facility.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no one on site with ANSI approved food protection manager certification.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of spices not covered in dry storage area. CDI-PIC covered.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm sanitizer in front line sanitizer buckets. CDI-PIC provided sanitizer to correct concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up inside ice machine.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no hanging thermometer inside reach-in refrigeration units.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on counter tops. CDI-PIC placed in sanitizer solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board scored and discolored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bulk containers storing dry goods accumulating food debris on the outside.

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 cleaning needed to floors underneath equipment (fryers, refrigeration units) which is accumulating heavy grease build-up.

2-101.11 PIC shall be present during all hours of operation.-PF PIC with food protection certification was not present during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up insideice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of what employee stated was sanitizer not labeled. CDI- Solution remixed to correct concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in solution of sanitizer at improper chlorine concentration (0ppm). CDI- Soluiton remixed to correct concentration.

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 knives stored on wet cloths on prep surface. Observed ice scoop in front ice machine with handle down in food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use drink lids stored in container with no protectionfrom contamination with food debris on lids and in container.

4-501.11 Maintain equipment in good repair. Observed split gasket on walk-in cooler and prep cooler.

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 on gasket of walk-in cooler. Observed food debris and water collecting in bottomof reach-in cooler. Observed buckets storing dry goods accumulating food debris on outside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch stored on buffalo chopper. Observed employee hacket stored on boxers of single-service articles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils - observed employee drink in shaker which must be opened by hand - all drinks must have lid and straw to preclude the need for handling to open - CDI by disposing of cup.

3-301.11 (B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment - observed manager touch cooked potatoes - CDI by discarding potatoes

3-501.16 (A)(2) Maintain TCS foods in colding holding at 45F or less - observed butter, cole slaw above 45F in front refrigerator - turned down temperature - do not stack past fill line in pans - CDI by discarding out of temp. items

6-202.15 Protect outer openings of establshment from insect or rodent entry - need to put weather stripping, etc., on side and bottom of back door to form complete seal

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils - observed manager w/o hair restraint, employee with no beard restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing - observed wet stacked pans - need to place on shelves to allow water to drain and air dry prior to stacking

4-904.11 Display and handle single-use and single-service articles to prevent contamination - observed three stacks of cups at front area with plastic sleeves pulled down so that cups were not protected - keep cups in dispenser or have all covered with plastic sleeves to protect mouth-contact surfaces.

4-501.12 Re-surface or replace cutting surfaces that can no longer be effectively cleaned and sanitized - most cutting boards broken and/or very scarred - need to replace or have planed smooth 4-501.11 Maintain equipment in good repair - observed some shelves with rusted edges, rusted speed racks - replace or have professionally epoxy-dipped any rusted shelves - DO NOT PAINT!

4-501.18 Keep the wash, rinse, and sanitize solutions clean - observed food debris in rinse and sanitize solutions - clean food off prior to placing into rinse or sanitize water

2-101.11 PIC shall be present during all hours of operation - certified person not present during inspection.

5-205.11 Handsinks may be used only for handwashing - observed handsink used to dump dirty sanitizer water - CDI by instruction

4-601.11 (A) Equipment food contact surfaces and utensils shall be clean to sight and touch - observed food debris on buffalo chopper - CDI by cleaning chopper 4.501.114 Maintain sanitizer at correct concentrations - observed sanitizer in pan w/0ppm chlorine (see #39)

3-501.15 (A)(2) Maintain TCS foods in cold holding at 45F or less - observed improperly iced tartar sauce at to-go window at 54F, sour cream over-stacked in front reach-in at 50F, raw fish dated 6/16 in reach-in at 70F, tartar sauce in large container in walk-in at 50F - CDI by discarding items.

2-402.11 Use head coverings, beard guards, to restrain body hair from contacting exposed food, equipment, and utensils - food handlers w/beards must wear beard guards.

3-304.14 (B) Hold in-use wiping cloths in sanitizer between uses - observed wet towel left on counter - Maintain sanitizer containers for in-use cloths free of visible debris and soil - observed sanitizer cloudy, wiping towels not used with first step being to clean with soapy water, second step to sanitize with clean towel and sanitizer - one towel being used to clean and sanitize, dirty towel placed back into sanitizer

4-901.11 (A) Air dry equipment and utensils after cleaning and sanitizing - observed pans wet-stacked - allow to thoroughly air dry prior to stacking 4-903.11 Store cleaned equipment, utensils in a clean, dry location and at least 6 inches off the floor - observed bottom shelf with numerous pans stored about 3 inches off the floor - need to raise shelf up to protect utensils from splash, etc.

4-903.11 (A) Store single-service articles to prevent contamination - observed one stack of to-go cups not completely protected by sleeve

4-501.11 Maintain equipment in good repair - observed rusted shelves in many refrigerators, broken door handle on 1-door Delfield reach-in, rusted speed racks in walk-in - replace or have professionally epoxy-dipped any rusted shelves - DO NOT PAINT!

4-601.11 (B) and (C) Keep surfaces clean to avoid the buildup of dust, food residue, or debris - observed dirty gaskets on refrigerators, dirty shelves in refrigerators, dirty speed rack slats, dirty walk-in fan covers

6-501.18 Maintain handwashing sinks clean - observed grease and food debris on handsink and on faucet handles - clean frequently to keep cleaned

2-101.11 PIC shall be present during all hours of operation-certified person not present during much of inspection. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager-manager who was primarily present is not certified.

5-205.11 Handsinks may be used only for handwashing-observed handsink w/ice in it do not use handsinks as dump sinks-CDI by cleaning out sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch - observed food debris on pans (metal & lexan) and can opener-CDI by discarding utensils. 4-501.114 Maintain sanitizer at correct concentrations-observed 'sanitizer' in sink at 0 ppm, 'sanitizer' in bottle at >>>200ppm, bleached out strip-need bleach sanitizer 50-100ppm-CDI by re-mixing sanitizer

3-501.14 (B) Quickly cool foods (TCS) that are prepared from room temperature ingredients. Observed tartar sauce in several locations at 46,67, 60F - pre-chill ingredients and loosely cover to allow for quicker cool down - CDI by disposing of some tartar sauce - same issue for cole slaw, found at 42, 54F - CDI by disposing of this cole slaw.

3-501.16 (A)(2) Maintain TCS foods in cold holding at 135F or above - observed improperly iced tartar sauce, egg wash, and cole slaw - must have ice as deep as food is high and assure that all items are being properrly chilled - recommend either proper mechanical refrigeration or food in sealed cups to be placed into container manufactured with drain holes to be be used with ice on top of food, drainage pan below for water - CDI by quickly chilling and discarding, depending on time made

3-501.18 Discard the food requiring date labels once time/temperature window has expired, or if the label is incorrect- observed tartar sauce with no date, marked Thursday, at 47F- CDI by correcting label to today's date, rapidly chilling

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers- observed unlabeled degreaser and unlabeled sanitizer- CDI by labeling containers

3-501.15 Quickly cool foods. Use methods such as open/vented pans, large ice baths and active stirring. Cold air must surround the food to remove the heat- egg wash, cole slaw, and tartar sauce not properly chilled, much warm air surrounded containers- keep in refrigerator or properly ice

4-202.112 Provide and properly position an air thermometer in cold holding equipment- observed refrigerators without thermometers- obtain and place at door of refrigerator units to read temperatures of warmest portions of refrigerators for proper temperatures

2-402.11(A) Use head coverings to restrain body hair from contacting exposed food, equipment, and utensils- observed employee at hot line handling food with no hair restraint

3-304.12 Store in-use utensils in a clean dry place, in food with handles out- found scoop for cole slaw stored on greasy counter/fryer top

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing- observed pans wet-stacked- allow to thoroughly air dry prior to stacking

.4-904.11 Display and handle single-use and single-service articles to prevent contanimation- observed stacks of cups at front customer area not in plastic sleeves or cup dispensers- need to protect cups with plastic sleeves or otherwise to protect from splash, dust, mishandling, sneezes, etc.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, is ANSI certified or equivalent- observed non-NSF can opener; do not re-use cardboard boxes for storage or mayo jars. 4-501.11 Maintain equipment in food repair- observed rusted can opener, torn gaskets on reach-in refrigerators, rusted shelves in most refrigerators, rusted ice bin for cole slaw on hot line rusted, broken door handle on 1-door Delfield reach-in, rusted speed racks in walk-in cooler- need to repair/replace broken/torn gaskets, door handles, can opener, ice bin for cole slaw- replace or have professionally epoxy-dipped any rusted shelving - DO NOT PAINT! 4-502.11(A) Maintain utensils in good repair- observed broken fryer baskets and breading baskets- these represent a physical hazard to employees and to patrons if metal breaks off in food- discard these and replace with new ones. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized- observed numerous scarred cutting boards

4-501.18 Keep the wash, rinse and sanitize solutions clean- observed food debris in rinse and sanitize3 solutions in 3-compartment sink vats- get grease and debris off in wash vat before rinsing and sanitizing

4-601.11(B) and (C) Keep surfaces clean to avoid the buildup of dust, food residue, or debris- observed dirty gaskets on refrigerator doors, dirty speed rack wheels, dirty shevles for dry items

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance- observed area around grease barrel in much need of cleaning

6-501.11 Floors, walls and ceilings shall be maintained in good repair- observed dirty floors throughout, missing baseboard coving, need to seal around back door as opening are observed- wall behind ice machine damaged, needs replacement of damaged portions- observed dirty walk-in fan covers

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, linens or single-use articles- observed unshielded lights at fryer area and in back storage/prep area- need shatterproof/shielded lights or solid fixture covers

2-102.12 Certified Food Protection Manager - C At least one person on site shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C General Comment: Employees may drink from a closed beverage container if handled to prevent contamination of hands. Observed flip top and twist top employee beverages located on employee beverage storage area near handwashing sink.

3-301.11 Preventing Contamination from Hands - P,PF No bare hand contact with ready-to-eat foods. Observed employee touch baked potatoe that was coolin in back of kitchen. CDI, operator voluntarily discarded baked potatoes.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored over fries in tall reach-in freezer. Observed egg wash stored over cabbage in walk-in cooler. CDI, operator relocated foods. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to site and touch. Observed blade of can opener soiled with dried debris. CDI, operator relocated can opener for cleaning.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of equipment is prevented. Observed spray bottle of bleach stored over 3 compartment sink. 7-102.11 Common Name-Working Containers - PF Toxic substances and sanitizers shall be labeled by common name of substance. Observed spray bottle of bleach not labeled. CDI, operator labeled bottle on site.

3-501.15 Cooling Methods - PF Use proper methods to cool foods. Observed tray of baked potatoe cooling at room temperature in back of kitchen. CDI, operator transferred baked potatoes to walk-in cooler to rapidly cool.

3-304.14 Wiping Cloths, Use Limitation - C Store wet wiping cloths in sanitizer in between uses. Observed 2 wet wiping cloths stored on prep equipment. Observed wet wiping cloth used to stabilize cutting board. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed rusty shelving inside prep refrigerators. Observed split gasket on door of prep units. Observed a fan motor not in good repair that operator stated was scheduled for repair in walk-in cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Nonfood contact surfaces shall be free from accumulation of soil. Observed food debris and soil accumulating on storage shelving next to prep table near walk in coolers. Observed soil accumulating in gaskets in reach in refrigerator doors.

6-202.11 Light Bulbs, Protective Shielding - C Provide light shield or shatter-proof, shatter-resistant lighting above food and equipment. Observed light shield missing on ceiling lights above handwashing sink in kitchen.

2-102.12 Certified Food Protection ManagerAt least one person in a managerial capacity shall be on site at all times shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

2-301.14 When to Wash - PGeneral Comment: Wash hands before doning gloves. Observed 1 food employee remove single-use gloves after handling raw fish and proceed to put on another pair of gloves without washing their hands in between. CDI, employee washed hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Store raw animal food so that cross contamination is prevented. Observed raw shrimp removed from commercial packaging and stored over french fries in reach-in freezer. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PGeneral Comment: Food contact surfaces shall be cleaned at correct frequency. Observed area next to blade of vegetable slicer / grinder with dried food debris in corners. CDI, item left for cleaning by operator.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed a container of cut tomatoe, cut lettuce, chedder cheese, and cole slaw above 45 degrees F in flip top prep cooler. CDI, operator relocated foods to walk-in cooler to rapidly cool.

3-501.15 Cooling Methods - PFUse correct procedures and equipment to cool foods. Observed recently prepared cut lettuce, cut tomatoe and covered cole slaw cooling in flip top prep cooler. Observed container of tightly covered cole slaw prepared earlier in the day cooling in walk-in cooler. CDI by instruction.

2-303.11 Prohibition-Jewelry - CGeneral Comment: Food employees shall not wear jewelry on their wrists or fingers. Observed several food employees wearing wrist bands.

3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses and locate containers of sanitizer solution so that contamination of equipment is prevented. Observed spray bottle of chlorine sanitizer hanging from shelf over 3 compartment sink. Observed spray bottle of chlorine sanitizer sitting on shelf next to coffee filters and disposable towels. Observed 1 wet wiping cloth used to stabilize cutting board in kitchen.,

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean utensils and linens in a clean, dry area. Observed clean aprons uncovered / unprotected and sitting on shelf that had soil debris behind counter.4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to air dry after cleaning. Observed several wet stacks of containers.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed several split gaskets on doors of several reach-in refrigerators throughout kitchen. Observed flip top prep cooler 1 not holding correct temperature and displaying an ambient air temperature of 58 degrees F as indicated by thermocouple. Repair.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed soil debris accumulating on shelving behing counter and in reach-in prep cooler. Observed grease on bottom of fryer units and between units at prep line. Clean.

5-501.17 Toilet Room Receptacle, Covered - CGeneral Comment: Provide a covered receptacle in women's restroom. Observed no covered receptacle in women's restroom.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - CGeneral Comment: Remove unnecessary equipment no longer used in establishment: Observed several small cutting boards on rack that operator stated was not used in facility. Remove.

2-102.12 Certified Food Protection Manager - CAt least one person on site in a managerial capcity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container. Observed sevreral open employee beverages near front handsink of kitchen. CDI by instruction.

2-301.12 Cleaning Procedure - PUse a clean barrier to turn off faucet when washing hands. Observed employee turn off faucet with bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal foods so cross contamination will not occur. Observed cooked chicken stored next to raw fish in reach-in cooler. Observed raw hamburger patty and raw fish removed from commercial packaging stored over ready-to-eat foods in walk-in freezer. CDI, operator relocated items for proper stroage. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chlorine sanitizer below 50ppm at 3 compartment sink and in spray bottle. CDI, operator provided sanitizer at proper concentration.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PClean ice bins according to manufacturers instructions or at least enough to prevent accumulation of soil. Observed black mold accumulating in ice bin. CDI by instruction, clean.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed 1 tray of boiled potatoe in walk-in cooler that operator stated was prepared the day before but over 24 hours and not dated. Observed gumbo with a date of preparation of 1/15 that operator stated was frozen. CDI by instruction, operator discarded tray of potatoes.

7-201.11 Separation-Storage - PStore toxic substances so that contamination of equipment is prevented. Observed large bottle of bleach stored over clean drainboard of 3 compartment sink. CDI, operator relocated bleach.7-102.11 Common Name-Working Containers -Label working containers of toxic substances and sanitizer by common name of substance. Observed a large container of floor cleaner and a spray bottle of chlorine sanitizer not labeled. CDI by instruction.

4-302.12 Food Temperature Measuring Devices - PFFood temperature measuring devices shall be provided and readily accessible for employee use. A temperature measuring device with a suitable small-diameter probe designed to measure thin masses such as meat patties and fish filets shall be provided. Observed current food thermometer broken. Verification required by 2/6/14

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Store food 6 inches off of the ground. Observed box of Fanta drink mix stored on ground in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - CGeneral Comment: Store in-use utensils properly. Observed an in-use knife stored between cutting board and hot hold unit that was not easily accessible for cleaning. CDI by instruction, knife relocated for cleaning.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean single-use items 6 inches from the ground. Observed several boxes of single-use items stored on ground in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed split gasket on large reach-in refrigerator. Observed ice machine not working and operator stated was scheduled for repair.

6-501.12 Cleaning, Frequency and Restrictions - CPhyiscal facilities shall be cleaned as often as necessary to keep them clean. Observed wall soiled near handsink. Observed debris accumulating between refrigeration equipment throughout facility. Observed floors soiled with debris at prep areas. Observed shelf above fryer unit accumulating food debris. Observed food debris accumulating in gaskets in reach-in refrgeration units. Observed soil accumulating on ground of walk--in cooler.