CAPTAIN D'S #108

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed county fish (Alaskan pollock) and battered fish holding below 135F in hot well. CDI- Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed macaroni, corn, potatoes and cheese in prep top holding above 41F. All items were within time/ temp parameters and placed in walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 in low reach in cooler while stacked and covered. EHS asked PIC about cooling process for green beans. Green beans are cooked, placed in bins and cooled in the walk in cooler. Once cooled they are portioned and placed into the the coolers. Green beans placed in low reach in had a cooling rate of 0. EHS recommends placing items into walk in cooler to cool to 41F prior to placing in low reach in cooler. CDI- Green beans are removed and placed in walk in cooler. Items laid flat. 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 .

4-903.11(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 jugs stored on floor. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach in units. Observed tall reach ins cooler door cracked.

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 low reach in units, tall reach ins in need of cleaning.

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

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 low grout at 3 comp sink. Observed missing tile spacious from ice machine. 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, especially under and around equipment heavily soiled. Observed wall areas and ceiling vents throughout in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. This has been repeated several times. There needs to be a certified PIC present on every working shift. 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 Repeat violation. Employees must all be aware of symptoms, illnesses and exposure upon request for information, and forms must be filled out and signed by employees. Form was supplied during last inspection. For more information on employee health policy, please visit www.mecknc.gov/foodsafety. 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 No hand out for vomiting and diarrhea clean-up. CDI by leaving copy of hand out. Have this posted in location where all employees can read. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink and snacks stored over prep table. Have all employee food and drinks stored below food prep areas and food. Repeat violation.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at front hand sink. Employees must be able to proper wash hands in area where they work. They cannot go through a door to go to the back area to access another hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no disposable hand towels at the front hand sink. These must be located at the front hand sink during all operational hours.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on a few pans. Assure that staff are viewing all pans for thorough cleaning prior to placing these on shelves for re-use. CDI by moving these to 3-compartment sink for re-washing. Repeat violation 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 .

2-402.11 Effectiveness - Hair Restraints (C). Observed persons with beards not wearing beard nets. Facility must get beard guards for bearded employees who handle food to wear.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping towels stored on counters. These must be stored in properly located and labeled buckets. No wet towels to be stored outside of buckets of clean sanitizer!

4-501.11 Maintain equipment in good repair. Observed inside of ice machine door with damaged surface. This is not cleanable and present a hazard to persons using the ice machine. Door must be replaced with NSF listed door that is made for this ice machine.

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 shelves in walk-in cooler with build up of debris. These must be washed frequently enough to keep build up from occurring. Observed rusted metal shelving in several refrigerators, and refrigerator shelves with surfaces that have peeled coating. Do not spray paint. These shelves must be either replaced or properly professionally re-surfaced for food service purposes. Repeat violation.

6-501.18 Cleaning of Plumbing Fixtures (C). Observed urinal with thick build up; this needs to be cleaned regularly so that build up does not occur.

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. Need to clean fan covers in walk-in cooler; these are dusty.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions. -CDI- EHS provided copy via email. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on prep table. -CDI- PIC relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee take trash outside and return to work station without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw crab over Cole slaw in lowboy. Observed raw ham and bacon over hush puppy batter (contains water and batter). -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in WIC above 41F and sour cream in prep unit above 41F. Refer to temperature chart. Observed ambient of WIC at 43F. -CDI- PIC voluntarily discarded items and unit was adjusted and observed at 41F at the end of inspection. **REPEAT** -3- 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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date mark on green beans and rice in lowboy and rice in WIC with no date marks. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two spice bottles on the line with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling and flying pests in BOH area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not fully closed at beginning of inspection. Ensure door is fully closed to protect from insect or rodent entry. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed 2 out 3 microwaves with rusted and bare metal visible on interior walls and doors. Microwaves are used to reheat foods. EHS instructed PIC to discontinue use of equipment. Observed RIC door gaskets torn in need of replacement. Raw fish, shrimp, and chicken is stored in this RIC. **REPEAT** -0.5-

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 exterior surfaces of equipment in need of cleaning. Observed buildup in interior surfaces of cold holding units. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 build up on walls, floors, and hard to reach areas behind and beneath equipment. Observed dust buildup on walls. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 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./6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed card board boxes used on the floor at cook line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink. CDI - employee obtained paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in improper ice bath C/H by grill area above 41F. CDI - PIC voluntarily discarded container of coleslaw. EHS educated PIC on how to handle an ice bath for C/H food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and several bake potatoes in flip top unit above 41F. CDI - PIC stated they were prepared yesterday and voluntarily discarded two containers. 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 flies throughout kitchen near back door. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with gaps along the sides and lower portion.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop stored on top of soiled ice machine. CDI - PIC moved ice scoop to 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed prep unit not functioning properly. CDI - PIC will call to place work order for unit. Ambient air was observed at 54F. Some food inside was discarded due to temperature and time abuse. Other foods were placed in RIC that were still below 41F. PIC declined use of TPHC. 4-501.11 Maintain equipment in good repair. Observed 2 out 3 microwaves with rusted and bare metal visible on interior walls and doors. Microwaves are used to reheat foods. EHS instructed PIC to discontinue use of equipment. 4-501.11 Maintain equipment in good repair. Observed RIC door gaskets torn in need of replacement. Raw fish, shrimp, and chicken is stored in this RIC. 4-501.11 Maintain equipment in good repair. Observed WIC HVAC pipes with ice build up.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several hotel pans stored clean with date marking stickers still attached. 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 both RIC with food build up in need of general cleaning.

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 grease and food build up on wall, floors, and around hard to reach areas around equipment. EHS advised to increase frequency of cleaning throughout kitchen. 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 card board boxes used on the floor in walk in freezer with heavy grease and food build up.

REPEAT 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 grease and debris build up on hood filters in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures or clean up kit- CDI - PIC was given vomit and diarrheal written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two boxes of adulterated lemons inside walk in cooler. CDI -PIC voluntarily discarded two boxes of lemons.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed rusted screws inside ice machine and black build up on the inside walls.

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 shredded and sliced american cheese without any date marking. CDI - PIC was able to date mark items with today's date. 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 four containers of coleslaw with yesterdays date. CDI - PIC voluntarily discarded four containers of coleslaw. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two clear secondary spray bottles with degreaser labeling. CDI - PIC corrected labeled the 1st spray bottle by writing quaternary sanitizer and 2nd spray bottle with unknown liquid was discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of purple degreaser stored on top of beverage station. CDI - Employee relocated spray bottle to lower shelf.

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

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 single service cup stored inside black pepper container used as a scooper. CDI - PIC voluntarily discarded single service cup.

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 food containers and trays stored clean with sticker and sticker residue still attached. CDI - PIC moved items to 3-comp-sink. 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 gaskets for low boy cooler and reach in freezer with grease and food build up.

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 build up on wall, floors, and around hard to reach areas around equipment. EHS advised to increase frequency of cleaning throughout kitchen. 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 card board boxes used on the floor in walk in freezer with heavy grease and food build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items scattered around kitchen areas. Keys stored on top of rice container, book bag, and hat stored on single service shelf and phone eye glasses stored on drying rack. CDI - PIC relocated all items to desk area. 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 hood system filters on both sides with grease and food build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hush puppies hot holding below 135*F at hot holding table. CDI - PIC discarded pan of hush puppies. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stainless steel container of baked potato, macaroni & cheese, sliced American cheese, tartar sauce and eight to-go bowls of green beans all above 41*F in flip top. items were prepare at 10:00AM. CDI - PIC discarded all food in prep unit that was TCS. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with rings and bracelets on while preparing food.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service styrofoam bowl submerged in dry ingredients container. CDI - PIC discarded single service styrofoam bowl.

4-501.11 Maintain equipment in good repair. Observed prep unit not functioning properly. CDI - PIC will call to place work order for unit. Ambient air was 61*F. 4-501.11 Maintain equipment in good repair. Observed microwave on top of three damaged cutting boards on shelf. EHS advised PIC to remove cutting boards.

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 two large grey bins used to house dry ingredients with food splash and built up food 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 grease and food build up on wall, floors, and around hard to reach areas around equipment. EHS advised to increase frequency of cleaning throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures or clean up kit- CDI - PIC was given vomit and diarrheal educational poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored on top of hush puppy mix in WIC. CDI - PIC rearrange storage order. 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 raw chicken stored next to raw pollock in RIC by grill. CDI - PIC rearrange storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked green beans and macaroni & cheese hot holding below 135*F under warming lamp. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hush puppy mix in shallow ice bath and coleslaw cold holding near grill above 41*F. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hush puppy mix, coleslaw near grill without date marking. Observed coleslaw and macaroni/cheese also without date marking in prep unit. CDI - PIC was able to place proper date marking from yesterday. PIC improved from last inspection, there is a system in place. Points remain the same. 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 .

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed rusted blade for table style can opener.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer spray bottle stored in hand sink. CDI. PIC removed.

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 containers of slaw in the WI without dates. CDI. PIC voluntarily 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 .

4-601.11(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 micro waves with large amount of buildup both in and out as well as surfaces where the micro waves are placed. Observed build up on all cooking equipment and inside RI coolers. Repeat General cleaning is recommended.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed uncovered dumpster at the back. 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 build up on floors, walls and ceiling. Needs to be cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food stored directly by customer food in the RI.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

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 vomit clean kit. CDI-EHS sent an email with the information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in the WI completely out of temperature. PIC voluntarily discarded. WI cooler was out of temperature. CDI. Unit repaired. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen during inspection.

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

4-501.11 Maintain equipment in good repair. Observed WI cooler in disrepair.

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 micro waves with large amount of buildup both in and out as well as surfaces where the micro waves are placed.

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

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 build up on walls and ceiling. Needs to be cleaned. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatian

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives on magnetic strip with food debris. Employee said they were cleaned. CDI PIC took knives to 3 comp sink to be washed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of tartar sauce on counter in front at 64F. Employee stated that it was taken out of cooler about 3 hours ago. CDI PIC put container in WIC and cooled down to 39F. PIC also put ice under container of new tartar sauce brought out. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 use cup lids stored on front counter unprotected and with inside facing up. CDI Employee inverted lids.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed inside of both microwaves with badly peeling interiors and burned and stained surfaces that can not be cleaned. Microwaves need to be replaced.

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 near cook line with large amount of food debris between tiles. REPEAT 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 low grout between floor tiles near 3 comp sink and near cook line. REPEAT

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on shield in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Raw fish, cole slaw, tartar sauce, green beans, rice, and baked potatoes in WIC at 44-46F. WIC is not holding foods 41F or less. CDI PIC voluntarily discarded all TCS foods that were not prepped this morning. PIC moved TCS foods prepped today to the freezer. Observed cheese, lettuce, and Mac & cheese made today above 41F in prep top. CDI PIC put items in freezer to cool down. 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 .

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 cole slaw and Tartar sauce made today with wrong date mark. CDI PIC corrected date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of food on floor in freezer. CDI PIC put boxes on shelf.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer drying tray with a cloth. CDI PIC educated employee and dishes rewashed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed inside of door on seafood cooler in poor construction and not smooth. 4-501.11 Maintain equipment in good repair. Observed the WIC not holding TCS foods at 41F or below.

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 hood over fryer with large amount of grease buildup.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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 large amount of build up on walls and floors near fry station. Observed soiled ceiling tiles in dry storage. REPEAT 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 low grout on floor near 3 comp sink and fry area. Observed 2 cracked light shields near 3 comp sink. 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 on site during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked potatoes at 46F from yesterday. Cooked potatoes at 72F, they explained it was pulled from heat at 9am. CDI-All cooked potatoes were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked potatoes at 46F from yesterday. Cooked potatoes at 72F, they explained it was pulled from heat at 9am. Potatoes were stacked on a cooling rack, with little air space, and next to the WIC door which is constantly open. CDI-All cooked potatoes were voluntarily discarded. EHS suggested moving potatoes to the rack further inside the WIC and cutting them first before they put in the WIC.

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 use cups and containers on the floor in the dry goods area. CDI-FE moved them on top of a plastic rack

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Observed rusted flour sifter-it was voluntarily discarded due to FCS. The WIC/WIF door does not seal, rusted latch. S1-has ice building up on the top. No door knob 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 floors, walls, ceilings need cleaning. Near the fryer, grill, ceiling in the dry goods, 3-comp pipes and drain 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 low grout near the 3-comp

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.

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 please visit: http://meck.co/FoodSafety 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 . Observed containers of broccoli in the prep top over stacked. CDI- Items portions

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 bins of flour without labels.

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 boxes of cups stored on the floor.

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 tall reach in unit in need of cleaning. Observed low reach in unit in need of cleaning. equipment needs general cleaning, especially fryers

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 low grout holding grease and water. 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 spill on floor.

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. NO CFPM on site during inspection. REPEAT.

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 vomit clean kit. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed 1 box of unwashed lemons stored over RTE butters and lettuce. CDI-PIC moved to the bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items in the HH unit not holding temp, all below 135F. EHS noticed the bulbs are out and when PIC called manager, manager explained the HH unit stays hto in the back not the front. This piece of equipment needs to be fixed/replaced for correct operation. CDI-EHS noticed they sell the food fast, and most will not stay longer than 30mins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese double stacked in the prep unit at 46F, lettuce was 43F double stacked. The prep unit has no racks to hold the food and they are double stacking it to hold the food inside. Coleslaw was 45F in the ice tray area, ice was low on the container. CDI-PIC voluntarily discarded food and set food directly on the bottom shelf, and added ice to the coleslaw.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and dish soap above malt vinegar in the front. CDI-EHS moved tot he bottom shelf and explained it to PIC

4-501.11 Maintain equipment in good repair. Items that are not working properly, they need replacing/repairing: HH unit-front line, cutting board has deep grooves and is stained, ice machine is leaking and is being repaired, racks are missing from prep unit and need to be replaced, rusted shelves throughout facility. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed layers go grease/food building up underneath fryers, and grills. Other items to be cleaned: toaster, oven, fryers, shelves, prep units handles, handsinks.

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 floor and ceilings in need of cleaning. Floor tiles are cracking and the grout is low-holding water. A few ceiling tiles need to replaced REPEAT.

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

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the microwaves with food build-up on the inside, the food build-up was old. PIC said they haven't used it today. Needs to be cleaned. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed shelves peeling and rusted in the stand up, door on WIC is dented and doesn't have a proper lock on the outside. Both thermometers are broken on the outside of the WIC, WIF. Ice machine lid loose. Prep sink is leaking. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on the prep unit with burn marks and deep cuts, needs to be repaired/replaced for proper cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryers with food build-up, prep unit, stand ups with food debris. Kitchen needs a good cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles broken and cracked, areas of low grout that are allowing water build-up. Metal wall covering fell off the back on the wall in the WIC. 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 large amounts of grease that had spilt over onto the floor from the fryers. Ceiling tiles are black with build-up, and dust. REPEAT.

2-102.12 Certified Food Protection Manager - C. No one on site has passed an ANSI accredited test. This is not in regards to Servsafe expiration during the pandemic.

2-301.14 Wash hands after activities that contaminate them. -P. Observed employees pick up items off the floor, then return to food prep without washing hands. CDI- Education was done on employees by inspector and PIC. Employee washed there hands. 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. -Pf. Observed employee wash hands and cut off faucet with bare hands. CDI- employee was educated on using paper towels to cut off faucet. Employee rewashed hands.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interior of microwave that was not cleaned last night. CDI- PIC educated employees on clean interior every 24 hours. Interior was cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from hood screen over fryer. Clean exterior of fryers, refrigeration units, and shelving 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. Replace damaged ceiling tile above prep cooler in fryer 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. REPEAT

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

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 employee wash hands, then turn faucet off with bare hands. CDI-Employee re-washed hands and turned faucet off with paper towel barrier.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn holding below 135F. Top of corn was not in hot well. CDI- Corn reheated to 165F. Foods held hot are to be 135F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in the prep top holding above 41F. Observed cole slaw on ice holding above 41F. Food kept cold should be 41F or less. CDI- Rest of cole slaw used for customer service. Lettuce put in walk in cooler and cooled to 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior and exterior of microwave in need of cleaning. Observed fryer area in need of cleaning. Observed tall reach in units in need of cleaning. -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 ceiling tiles in need of cleaning. Clean or replace tiles. Observed floor in need of cleaning. -REPEAT

Repeat. 2-102.12 Certified Food Protection Manager - C Facility does not have anyone who has passed an ANSI accredited test working in facility.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed roaches in the corners of the bottom reach in coolers. PIC states pest control was there last week.

4-501.11 Maintain equipment in good repair.-Observed damage storage racks in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, and refrigeration units in kitchen area. Clean interior of cabinet near front counter and refrigeration units throughout the facility. PIC stated that the cabinet will be removed and replaced. Clean gaskets in reach-in coolers. Cleaning is also needed inside the microwaves. 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. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls in kitchen area. Clean dust from ceiling tiles in kitchen 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. Replaced stained tiles in ceiling of kitchen area.

2-102.12 Certified Food Protection Manager - C Facility does not have anyone who has passed an ANSI accredited test working in facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of green beans that were hot-holding at 127 F. CDI- Container of green beans were reheated to proper temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed baked potatoes and shredded lettuce that were cold-holding at 43 and 44 F. CDI- Tray of baked potatoes were discarded into trash since the were prepared yesterday. Container of shredded lettuce was placed in walk-in cooler and allowed to chill.

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 product stored in the floor of walk-in freezer. CDI- Items were placed on shelf in freezer. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, and refrigeration units in kitchen area. Clean interior of cabinet near front counter. PIC stated that the cabinet will be removed and replaced. Clean gaskets in reach-in coolers. 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. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls in kitchen area. Clean dust from ceiling tiles in kitchen 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. Replaced stained tiles in ceiling of kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without sufficient knowledge of employee health policy requirements, and no written policy present. CDI by EHS providing and educating PIC on requirements.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food items stored amongst and over top of customer food items. Items were all moved by PIC. Observed boxes of food products present on the floor in the walk in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee beverage items stored next to and overtop of single use items. Employee items moved.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with damaged gaskets and water condensation present in the lower portion.

7 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food residue accumulation on equipment in the cooking area. Observed gaskets on reach in coolers in prep area collecting residue/debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls and ceilings in the prep/kitchen area with accumulated grease/food residue present.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in prep area with dumped ice present in the basin. Ice removed during inspection. Do not dump items into, store items in, or use a handsink for any purpose other than washing of 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 Observed cole slaw containing TCS ingredients such as cut cabbage cooling in a large container while covered. Cole slaw was cooling from an ambient temperature after preparation. Cole slaw had been prepared from refrigerated cabbage and other ingredients at 12:15pm. EHS had PIC remove the lid of the container to allow air flow to the product, as well as had the item stirred by employees to ensure that the product cools evenly, and no warm spots would remain in the areas that do not have direct air contact, such as the interior of the product.

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 packaged food products stored on the floor of the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed slight rust/disrepair present on equipment in the frying area/prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food residue accumulation on equipment in the cooking 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 baseboard, tile and wall damage throughout the facility prep area. Tile is in progress of being replaced. 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 residue accumulation on ceiling tiles and walls in the prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drinks stored on prep tables.

3-501.13 Use approved thawing methods. Observed fish thawing on prep sink at room temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live juvenile roach in restroom. PIC stated pest control visits are made regularly. PIC will provide EHS with invoice ASAP. REPEAT. Observed flies in kitchen.

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 cups not stored in plastic sleeve with splash contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease and food build up on equipment especially around fryers.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the fish trays that were stored as clean. CDI - trays were removed to be rewashed. Observed heavy food debris build up on the flour and rice bins. Clean bins.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a live cockroach on the cook line. PIC stated they have a pest management company that comes out every 3 weeks and they were just here last week. Contact the company again to help with the issue.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler and freezer on the cook line. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the speed rack for raw fish in the walk in cooler, the walk in cooler shelves and the gasket and bottom of the prep unit on the cook line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needs some cleaning of build up around ice chute and underside of ice bin.

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 triple stacked portioned cups of cole slaw at 60 degrees cooling 1.5 hrs with tight lids in walk in cooler. CDI- Pans single stacked to speed cooling, observed slaw chilled 5 degrees 15 minutes later at 55 degrees and at a rate fast enough to properly cool.

4-501.11 Maintain equipment in good repair. Observed hard plastic dish storage racks that are badly worn, no longer easily cleanable, need replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of cooking equipment/ fryers etc. on cook line needing cleaning of significant grease build up. Observed walk in cooler floors needing better cleaning. Observed speed racks in walk in cooler with limescale build up, needing cleaning/ lime scale removal. Microwaves on cook line need better cleaning inside.

5-203.12 Toilets and Urinals - C Maintain toilets and restroom fixtures in good repair. Observed men's restroom toilet to have a large chip in the porcelin, needing repair or replacing.

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 under and around equipment on cook line to need cleaning of grease build up. Wall behind cook line tall fridge and fryer needs cleaning of grease build up. GENERAL COMMENT: Observed walk in cooler holding at 48 upon start of inspection, all TCS foods inside at 45, cooler chilled to 39 by end of inspection. Investigated SR# 80430 during inspection

2-102.11 PIC must demonstrate food safety knowledge by completing an approved food safety course. Present PIC not food safe certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed some employee drinks stored on prep tables, one closed bottle drink and one open cup. CDI- Drinks removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed un-opened package of cherry tomatoes with mold growth. CDI- Tomatoes voluntarily disposed of.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes stored as clean with food residue on the outsides. Points not doubled as overall dish cleanliness has improved since last inspection and ice machine observed clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler holding all TCS foods at 48-50 degrees (see temp chart). Gave cooler 30 minutes to recover and observed temp decrease to 45 degrees but appears in-capable of getting any colder. PIC voluntarily disposed of following foods that may have been out of temperature more than 4 hrs including: baked potatoes, cole slaw, rice, macaroni and cheese. Other items prepared or cooked within 4 hrs earlier or actively cooling within required time window were moved temporarily to walk in freezer. CDI- Cooler mechanic came during inspection to repair cooler. Observed cooler holding at 42 degrees by end of inspection. Problem corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of cooking equipment/ fryers etc. on cook line needing cleaning of significant grease build up. Observed walk in cooler walls and floors with signifant dust/ limescale/ and food build up. Observed speed racks and plastic racks in walk in cooler needing better cleaning.

5-203.12 Toilets and Urinals - C Maintain toilets and restroom fixtures in good repair. Observed men's restroom toilet to have a large chip in the porcelin, needing repair or replacing.

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 under and around equipment on cook line to need cleaning of significant grease build up. 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 broken wall tile at canwash short wall and broken baseboard tile under prep table near dry good storage tubs. Handwash sink in kitchen needs recaulking to wall. GENERAL COMMENT: Observed grade card not posted in dining room upon entering. Instructed PIC to re-post grade card and ensure it is always posted per NC law. Investigated SR# 76709 during inspection.

2-102.11 PIC must demonstrate food safety knowledge by completing an approved food safety course. Present PIC not food safe certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large number of dishes/ pans stored as clean with food residuce and/ or grease left on them. CDI- All dirty dishes re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some buid up needing cleaning. CDI- Ice machine ice removed for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed deep covered tub of green beans at 88 degrees, approx. 1 hr since cooling began, not likely to reach 70 in the next hr with current cooling methods. CDI- Beans separated in shallow vented tubs to speed cooling. Observed at 70 degrees 1 hr later. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed large covered tubs of cole slaw cooling for nearly 4 hrs at 53 degrees in WIC. CDI- Slaw separated to shallow vented pans and placed in walk in freezer to rapidly chill. Observed at 45 degrees 30 min later.

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 Deep and covered tubs being used to cool beans and cole slaw. CDI- Reviewed proper cooling methods with PIC, actively cooling foods placed in shallow amounts in vented tubs.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed worker wearing a large watch while food handling/ cooking. CDI- Employee removed watch.

4-502.11(A) Maintain utensils in good repair. Observed a fryer wire basket with broken wire, CDI- Basket removed from use. Observed badly cracked plastic silverware separater in use above prep cooler, needs removing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of cooking equipment/ fryers etc. on cook line needing cleaning of significant grease build up. Observed walk in cooler walls and floors with signifant dust/ limescale/ and food build up. Observed speed racks and plastic racks in walk in cooler needing better cleaning.

5-203.12 Toilets and Urinals - C Maintain toilets and restroom fixtures in good repair. Observed men's restroom toilet to have a large chip in the porcelin, needing repair or replacing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers ishall be clean. Caution should be used to minimize food exposure. Observed floors under and around equipment on cook line to need cleaning of significant grease build up. 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 broken wall tile at canwash short wall and broken baseboard tile under prep table near dry good storage tubs. Hanwash sink in kitchen needs recaulking to wall.

2-102.11 PIC must demonstrate food safety knowledge by completing an approved food safety course. Present PIC not food safe certified.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed a couple open employee drinks stored on cook line and in prep area. CDI- Drinks removed.

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 employee making fish sandwich for customers handling bread with bare hands. CDI- Employee corrected, washed hands and put on gloves, sandwich disposed of.

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 Observed no soap at front counter handwash sink and no paper towels at kitchen handwash sink. CDI- Sinks properly supplied.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed main cook wearing a dangling bracelet. CDI- Employee removed bracelet.

4-501.11 Maintain equipment in good repair. Observed kitchen handsink with a hole in the bowl, needs repair or replacing. Observed walk in freezer with badly separating floor panels, needing repair/ refastening. Observed tape in use to shut prep cooler reach in door better, tape is not an approved surface, have door repaired as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed considerable build up on racks in walk in cooler, especially the speed racks, and older significant food build up on walls of walk in cooler, that need cleaning.

5-203.12 Toilets and Urinals - C Maintain toilets and restroom fixtures in good repair. Observed men's restroom toilet to have a large chip in the porcelin, needing repair or replacing.

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 under and around equipment on cook line to need cleaning of significant grease build up.

2-102.11 PIC must demonstrate food safety knowledge by completing an approved food safety course.

'2-301.14 Employees must wash hands after handling raw fish prior to donning gloves to conduct another task - P. Observed employee batter fish, place in fryer then don new gloves to retrieve cooked fries at another fryer. CDI: inspector and PIC instructed employee who discarded gloves and properly washed hands.

5-204.11 Repair hand sink at front beverage station to make operable and accessible for front counter employees preparing beverages/scooping ice - Pf. Observed inoperable hand sink at beverage area - no other hand sinks availble without passing through a swinging door. Return Visit Required (RVR).

3-302.11 (A) Separate the different types of raw animal food (fish and raw chicken tenders) by final cook temperature, if packaged in house or after manufacturer package is opened, from ready-to-eat items in freezer (walk-in and reach-in) - P. Observed raw fish in plastic wrap and open package of chicken tenders stored directly above, on top of and beside ready-to-eat items in walk-in freezer and reach-in freezer. RVR.

4.601.11 (A) Cleaning/sanitizing needed for buffalo chopper and ice machine to remove build-up and debris - Pf. Observed buffalo chopper with residue and build-up in interior of ice machine.

3-501.16(A)(2) Maintain cold holding temperatures for TCS foods at or below 45F - P. Observed lettuce in reach-in out of temp. and tall reach-in not holding temperature. CDI: all food items moved to walk-in for quick cooling - temps. re-checked: items 45F or below. RVR for reach-in.

3-501.15 - Loosely cover foods in cooling or keep uncovered until temp. reaches 45F. Observed tightly covered beans in cooling. CDI: product uncovered.

2-402.11 Employees with beards/goatees must wear beard guards when preparing food. Observed cookes with long goatees w/out guards.

4-601.11(C)/4-602.13 Continue cleaning efforts for racks in refrigerators, shelving under microwave and equipment and surfaces to remove build-up. Observed build-up on miscelaneous surfaces; however, improvement observed from previous inspections.

6-502.12 Continue cleaning efforts for flooring behind and around equipment. Improvement observed from previous inspections.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 300 pounds of raw fish, 30 pounds of cole slaw, 5 pounds of mac n cheese stored inside mal-functioning walk-in cooler measuring 53-55F; all TCS products in question were stored in unit since Tuesday. All items discarded by staff and denatured. Staff will work out of walk-in freezer and 2 prep units until repair can be made. VR to ensure walk-in is repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies in kitchen area.

(REPEAT) 2-302.11 (A) (B) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf Observed employees wearing artificial nails preparing food without wearing gloves. 2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing watches during food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

(REPEAT) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen equipment throughout)

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 issues to PHYSICAL FACILITIES. (flooring throughout)

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

(NO POINTS DEDUCTED) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI drink discarded.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands.

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous trays of raw shrimp, raw fish stored in stand up cooler unit that is not functioning properly. Fish and shrimp measured 50-55F; CDI unit was emptied out and all TCS foods placed into walk-in cooler to rapidly cool. Observed fish and shrimp measuring 45F by end of inspection. VR needed to ensure stand up unit is repaired.

7-201.11 Store toxic materials to avoid contamination. -P Observed pesticides and bleach cleaners stored on shelving located above single service cups and bulk drink boxes. CDI chemicals properly stored.

(REPEAT) 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous staff members wearing watches and bracelets.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( surfaces of cooking equipment, shelving throughout, underneath microwaves, kitchen equipment))

(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 issues to PHYSICAL FACILITIES. (flooring throughout, flooring behind cook line in need of immediate cleaning)

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PICs present onsite.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion slicer and buffalo chopper stored with food debris. CDI by removal to re-wash and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw and egg wash on ice above 45F. CDI by cooling down and voluntary disposal. Observed hushpuppy mix stored in room temperature. VR- Asked PIC to provide additional documentation on the product to indicate items is non TCS and can be stored out of temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemicals stored unlabeled. CDI by labeling while onsite.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of live roach and fruit flies. VR- PIC is to provide pest control documentation and maintain all foods covered until problem is remedied.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a large bucket used for storing wiping cloths stored on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in two wiping buckets at 0ppm.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the build up on the rolling racks stored in the walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walk in freezer floor needs repair. Regrouting needed on cookline floor. 6-502.12 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. Detailed cleaning under and behind cookline equipment needed.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC.

3-302.11(A) Separate the different types of raw animal foods. -P Observed tray containing raw chicken stored on top of tray containing raw fish in upright cooler. CDI by moving chicken to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up inside large ice machine. VR visit required. REHS will return within 10 days to verify compliance. Observed food debris on metal pans stored as clean on the drying rack. CDI by wash, rinse, sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed crab cakes stored in low boy cooler. Internal temperature of 53F Observed. CDI by voluntary discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the drying rack stacked wet. Allow to air dry prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obserevd grease build-up on equipment around deep fryers.

6-502.12 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 dust build-up on ceilings around hvac vents. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered beverages stored behind front counter and in kitchen. CDI by covering employee beverages.

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap observed in mens restroom. CDI by adding hand soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish stored on breading station table unattended at 63F. CDI fish discarded by PIC. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed condensation leak in upright cooler dripping onto baked potatoes and corn on the cob. CDI by voluntary discard of food items by PIC. Cover foods in storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint. CDI adding hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer bucket. CDI stored in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on the drying rack stacked wet. Allow to air dry prior to stacking.

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 items stored uncovered and inverted. Obserevd single service cups box stored on the floor.

4-501.11 Maintain equipment in good repair. Observed condensation inside upright cooler dripping onto food. Condensation should be captured and prevented from dripping onto food. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on cooler door gaskets, inside coolers, handsink faucet handles. Clean.

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. Observed damaged floor in can wash basin causing water to stand on floor. Water must drain to floor drain. Repair can wash floor.

2-102.11 Demonstration- Person in charge must be a certified food safety manager. PIC not certified.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Cold held TCS foods must be maintained at 45F. Observed raw fish stored at breading station at 63F. CDI by voluntary discard of food product.

2-402.11 Effectiveness-Hair Restraints- A hair restraint must be worn during food handling. Observed food employee handling food without hair restraint. CDI adding hair restraint.

3-304.14 Wiping Cloths, Use Limitation- Store wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on food prep tables. CDI by placing in sanitizer bucket.

4-501.11 Good Repair and Proper Adjustment-Equipment- Observed possible leak on deep fryer. Repair. Observed broken cooler door gaskets on reach-in coolers.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Non food contact surfaces must be clean to sight and touch. Observed grease build-up on equipment. Clean

6-501.12 Cleaning, Frequency and Restrictions- Floors, walls, and ceilings must be cleaned at a frequency to remove accumulation of food debris. Observed excess food debris and grease on the floors around fryers. Clean.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition- Observed build-up on hood ventilation system. Clean.

2-102.12 Certified Food Protection Manager-At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.Observed PIC (person in charge) without food protection manager's certification. Facility has until 1-1-2014 for compliance.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Store ready to eat foods and raw animal foods seperately avoiding chance of cross contamination. Observed raw shell eggs stored over ready to eat cole slaw. CDI by rearranging food items.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Cold held TCS food items must be stored at or below 45F until served. Observed cole slaw on ice bath. Ice was only covering bottom of pan. Cole slaw observed to be 55 F on top half of contianer. CDI by removing top portion of slaw that was out of temperature. Advised PIC to limit the amount of food product in the pan on ice bath.

7-102.11 Common Name-Working Containers- All working containers of toxic chemicals must be labeled with the product common name. Observed 2 bottles of window cleaner without labels.

4-602.13 Nonfood Contact Surfaces- Maintain all non-food contact surfaces free of food debris/residue build-up. Obserevd food debris build-up on cooler door gaskets. Clean gaskets.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods- Observed water leaking from ceiling onto kitchen floor (next to drying rack). Water is leaking from around the return vents of HVAC system. Repair,

certified person in charge must be present and provide proof of certification from an accredited food safety management trainer. CDI by instruction.

3-301.11 Preventing Contamination from Hands- No bare hand contact with ready-to-eat foods allowed. Observed employee handling food with bare hands. CDI by employee putting on gloves and instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held refrigerated foods at 45 F or below. Observed raw fish stored in upright refrigerator > 45 F. Observed sliced tomatoes and lettuce in small prep cooler stored > 45 F. CDI by placing food items on ice bath. PIC will call for service repair on prep cooler. Discussed procedures for removing fish (portion size) for breading.

7-201.11 Separation-Storage- Store all toxic chemicals away from food and food contact items. Observed spray bottle with window cleaner stored on food prep table.7-102.11 Common Name-Working Containers- Label all working containers of toxic chemicals. Observed unlabeled bottles of window cleaner.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on cutting board of prep cooler.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Do not store ice scoop in standing water. Observed ice scoop stored in non-draining container.