CAPTAIN D'S #104

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Shelves chipping/rusted in upright cooler. Replace rusted shelves. 0 pts.

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. Buildup on insides of refrigeration, shelves, exteriors of cooking equipment, etc. Clean these areas more frequently. 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. Some cracked floor tiles in various areas of kitchen. Repair damaged floor. // 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. Grease buildup on floors and walls around cooking equipment. Cleaning needed on floors and walls underneath and behind equipment throughout kitchen. Clean physical facilities more frequently. REPEAT

2-102.12 (A) Certified Food Protection Manager (C) PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active certification. REPEAT

3-301.11 Preventing Contamination from Hands (P) (Pf) PIC observed handling fries with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - PIC discarded fries and donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several bus tubs and metal pans had flour/grease residue on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items with debris on them moved to 3-compartment sink. 0 pts. 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 .

3-501.18 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) Fumbo, cooked corn, cooked broccoli, and cooked potatoes were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Gaskets on doors of refrigeration units on line that are torn need to be replaced. 0 pts.

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. Floor tile damage in areas of kitchen. Repair floors where needed. 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 and walls underneath equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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) Corn, baked potato, Mac and cheese, and green beans on line were missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Cooked rice actively cooling in walk-in cooler while tightly wrapped with plastic wrap. Leave cooling TCS foods loosely covered or uncovered. CDI - PIC removed plastic wrap and put pan of rice in freezer to continue cooling. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee preparing food with no hair restraint. Food employees must wear a hair restraint such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in upright cooler. Fix door of front sandwich cooler so it closes properly. 0 pts.

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. Clean interior of microwave and sides of cooking equipment. Improvement from last inspection so kept at half credit. 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. Some cracked and damaged floor tiles on cook line. Repair or replace damaged tiles. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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) Corn, Mac and cheese, cooked potatoes, lobster, and cooked broccoli missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed prep date labels on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Rusted shelves in upright cooler. Replace rusted shelves. 0 pts.

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. Clean low shelves, cabinets, sides of cooking equipment, inside coolers, and inside microwaves. Clean these areas more frequently.

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. Damaged floor tiles in front of fryers. Replace cracked tiles. 0 pts.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw on ice at 51F. PIC stated that it had been out for about 30 minutes. CDI PIC put the pan in the freezer to cool down to 41F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle without a label. CDI PIC labeled bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles on shelf with clear wrap for food and above prep topLowboy cooler tartar unit. CDI Employee moved chemical spray bottles.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scooper handles touching the Cole slaw and the stuffed crab mix. Also observed employee cup above HH station. CDI pic moved employee items.

4-501.11 Maintain equipment in good repair. Observed tall one door reach in cooler near fry station not working and the prep top unit up front not holding tcs foods at 41F or below. The front prep top unit is used for to go sauces and the tall reach in has not been used for at least 9 months. EHS advised to repair or remove from 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 large amount of buildup on the outside of large dry ingredient bins.

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 being used on the WIF floor and the floor around fryers. Cardboard had large amount of buildup and grease.

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 food above customer food in the WIC.

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

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 ice cream scooper stored on top of ice machine unprotected. REPEAT

4-501.11 Maintain equipment in good repair. Observed tall one door reach in cooler near fry station not working. EHS advised to repair or remove from facility. 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 wall behind fryers with large amount of buildup. REPEAT

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee washing dishes with Quat sanitizer below 50ppm. PIC manually added sanitizer to 3 comp sink to achieve 150 ppm. EHS advised to contact maintenance to have dispenser repaired. VR needed 7-19-24 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in both the WIC and the Reach in near the fryer above 41F. PIC stated that the items in the Reach were put in there this morning. CDI PIC put TCS food from the reach in in the Low boy cooler and WIC. PIC voluntarily discarded all TCS foods that were above 41F in the WIC. 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 .

3-501.15 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 multiple pans of cooked green beans and Mac and cheese cooling in the WIC wrapped tightly with clear plastic wrap. Also observed ranch and tartar sauce cooling in the WIC in plastic cup stacked in bus tubs. These TCS foods were prepped on previous days and are still above 41F. EHS educated PIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 ice machine scooper stored on top of machine unprotected. REPEAT

4-501.11 Maintain equipment in good repair. Observed reach in near the fryer not holding TCS foods at 41F or below. Ambient air was 57F today. PIC contacted maintenance REPEAT VR needed 7-19-24 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 facility washing dishes with a cloth towel. CDI EHS educated PIC and employee discarded towel.

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 black buildup on Walk in cooler and freezer door gasket. REPEATED

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 wall near fryer. 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 a large amount of grease buildup on wall near fryers

2-102.12 (A) 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-sanitation

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitize bucket on top of front prep top. CDI PIC moved sanitizer bucket.

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

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 scooper for ice stored unprotected on top of ice machine.

4-501.11 Maintain equipment in good repair. Observed gasket on Fish lowboy cooler torn. 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 large amount of black buildup on gasket of WIC door. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose attached at mop sink faucet, and laying on floor of mop sink, with no back flow preventer installed. VR needed 3-13-24

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 WIF. CDI PIC removed cardboard.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager 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 Raw shrimp stored on shelf above cooked rice in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw shrimp moved to bottom of cooler. 0 pts. For more information on food storage order 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. Interior of ice machine needs to be cleaned. Clean ice machine more frequently. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Green beans, mac and cheese, and lettuce in sandwich cooler top were not labeled with prep date. TCS ready-to-eat foods must be labeled with date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Can opener blade is beginning to rust. Laminate on cabinets and shelves throughout are in poor repair and peeling. Shelf below long prep table is rusted and needs to be replaced. Gaskets torn on upright cooler and sandwich cooler doors in front. Buffalo chopper is broken and needs to be repaired or removed. Equipment shall be maintained in good repair. 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. Clean sides of cooking equipment, legs of equipment throughout, and generally throughout kitchen on shelves and sides/tops of equipment. Clean nonfood contact surfaces more frequently. 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. Floor tile damage along cook line. Missing floor tiles underneath cooking equipment. Repair/replace damaged and missing floor tiles. 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. Stained ceiling tiles throughout kitchen. Grease buildup on floor underneath and behind fryers on floor and wall. Clean these areas. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC did not know cold holding and hot holding temperature requirements for TCS foods. PIC also did not know where to find establishment's employee health policy. The PIC must demonstrate knowledge of food safety and know where to find establishment's employee health policy. CDI - PIC educated on TCS cold/hot holding temperature requirements and PIC was shown the posted health policy on the wall. REPEAT Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not know where to find employee health policy. CDI - PIC was shown the posted health policy on the wall and was educated on restriction and exclusion of food employees. 0 pts. For more information on employee health policy, 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. Heavy buildup on soda nozzles. Clean soda nozzles more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish and rice in upright cooler measured 45-48F and 44-45F. Cooler door was slightly open. TCS foods must be held at 41F or less when in cold holding. CDI - Door kept closed during inspection, and at the end of the inspection the food measured 41F. 0 pts. 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 Lettuce, green beans, mac and cheese, and seafood gumbo in sandwich cooler were missing date labels. TCS ready-to-eat foods must be labeled with date prepared/date commercial package was opened, and must be used or discarded within 7 days of prep/opening, with day 1 being the date of prep. CDI - PIC placed date labels on items. 0 pts. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tilapia in ROP package was thawing in upright cooler. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open package. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on 2 upright cooler doors, reach-in freezer door, front sandwich cooler doors and upright freezer door. Shelves chipping in upright cooler. Paint has worn off and rust is forming on ice machine. Counter laminate is damaged at front. Old Hobart buffalo chopper is broken. PIC states it is no longer used because cabbage comes pre-shredded. Remove old Hobart buffalo chopper, replace/recondition damaged counter laminate, replace ice machine, and replace torn gaskets and chipping shelves.

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. Gaskets on sandwich cooler on cook line have moldy buildup on them. Legs of all equipment need to be cleaned. Clean sides of fryers and inside microwaves. Clean nonfood contact surfaces more frequently. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in women's restroom. 0 pts.

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. Floor tile damage along cook line. Repair/replace broken floor 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. Heavy grease buildup on floors underneath fryers. Walls around cooking equipment need to be cleaned. Stained ceiling tiles throughout. Dust buildup on vents and ceiling in kitchen. Clean physical facilities more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on shelf above fish in upright cooler. Do not store employee drinks above food. Store in a separate location, such as a low shelf. 0 pts.

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 facility needs deep cleaning. CDI. Spoke with PIC about general cleaning. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

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 certified food protection manager present. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in the spray bottle without a label. CDI. PIC labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC could no find thermometer during inspection. CDI. Called and was directed where to locate it.

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 containers of spices in the kitchen without labels. CDI. PIC labeled it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover.

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

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 ins and out of microwaves with build up and also on cooking equipment. Needs to be cleaned. repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed opened dumpster at the back of the facility. Needs to be covered.

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 vents, walls behind cooking equipment in the kitchen. Needs to be cleaned. 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 certified food protection manager present. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dump in hand sink. Educated PIC on uses of hand sink.

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 dishes stored directly on the floor. Needs to be removed.

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 ins and out of microwaves with build up and also on cooking equipment. Needs to be cleaned.

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 vents, walls behind cooking equipment in the kitchen. Needs to be cleaned. 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 certified food protection manager present. REPEAT

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 containers of spices in the kitchen without labels. CDI. PIC labeled it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover. REPEAT

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

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 vents, hood and ceilings, walls behind cooking equipment in the kitchen. 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 employee phones stored on prep table. CDI. PIC REMOVED.

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 certified food protection manager present. REPEAT

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 fish cold holding at temperatures above 41F. CDI. PIC indicated that it was by the line and removed to the cooler. REPEAT

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 of food stuffs on the floor in the WI cooler. CDI. PIC indicated that shipment was done about 2 hrs ago and removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover. 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 vents, hood and ceilings in the kitchen. Needs to be cleaned. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. 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 written for responding to vomiting or diarrheal events. CDI. gave PIC one

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fish, shrimps in RI in different containers cold holding at temperatures above 41F. CDI. PIC removed to the WI cooler. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups covers stored with soda splashes on them. CDI. PIC removed

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 ins and out of microwaves with build up and also on other equipment. Needs to be cleaned.

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 ceilings in the kitchen. Needs to be cleaned.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink on back storage with dry goods. CDI: drink was discarded

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed cook on line handling raw frozen foods with gloves on then proceed with cooking duties including touching fryer handles, grabbing single service trays, etc without changing gloves and washing hands in between. CDI: by education; cook washed hands and changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food items inside Delfield reach-in cooler including macaroni and cheese, raw potluck, flounder, rice, green beans, and gumbo > 41F (see temp chart). PIC stated that items had not been in cooler for over 4 hours. Observed cooler on defrost cycle at the time. CDI: all items were removed from cooler and placed inside walk-in freezer to rapid chill. Service call was placed. Compliance visit will be needed to ensure cooler has been repaired and maintaining food items at 41F/below.

7-201.11 Store toxic materials to avoid contamination. -P. Observed cleaner with bleach bottle and sanitizer stored on prep and food contact surfaces. CDI: bottles were relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning shakers and dry good containers at prep area with no labels.

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

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 cups used as scoops inside dry good containers of seasonings at prep area. Observed scoop handle for hush puppies laying down in the batter. Observed ice scoop stored directly on top of ice machine.

Repeat Violation: 4-501.11 Maintain equipment in good repair. Observed some rusted shelving in facility. Observed gaskets torn on all standup True reach-in cooler and undercounter freezer. Improvement has been noted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid to dumpster cracked and the other lid bent inside dumpster. Replace lids or replace dumpster with one that is in good repair.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food protection manager present.

2-301.14 Wash hands after activities that contaminate them. -P. Observed line cook handle raw fish then proceed with cooking duties touching handles of fryer baskets, etc. without washing hands. CDI: Senior EHS intervened; education provided; cook washed hands properly.

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 another line cook grabbing cooked fries with bare hands and putting back in hot holding basket. CDI: Senior EHS intervened; education provided; fries were discarded.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fish tenders and fries in hot holding ranging from 118F - 128F. CDI: products discarded and made fresh.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer that was provided was out of battery and did not work properly. Other thermometer could not be located. VR in 10 days to ensure thermometer is provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surfaces not in use.

Repeat: 4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Observed walk-in cooler door handle missing and dent in the metal. Door is slamming when it is open causing safety hazard coming in and out. Observed stand-up cooler not working and needs repair or to be removed. Observed gaskets torn on all standup coolers/freezer. Observed large igloo type water cooler used for batter with large crack and in need of repair.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and build-up at fryer station including sides of fryers and hood system.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM during inspection. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed assistant manager with no knowledge of employee health policy or where to find poster. CDI-EHS educated PIC on health risk, showed where poster was. REPEAT.

3-201.11 Use food from approved sources only. -P Observed pickled products in unlabeled containers, PIC said the managers family makes ths product in house, but does not sell it to customers. EHS explained products like this cannot remain in facility and need to remain at home. CDI-PIC will take home tonight and EHS will check upon next visit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hushpuppies, fried fish below 135F. CDI-PIC said they discard these items after 30mins, EHS saw these items be discarded before end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC ambient air at 42/43F. All food was 43F. Heard coolant turn on at air went to 37F. Food cooled down to 41F within 15mins. EHS said maintenance has to come out today and check. EHS thinks it could be a defrost issue. VR REQUIRED 12/18/2020. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. WIC possibly running hot (ehs temped at 43F during defrost) Rusted shelves throughout facility. Rusted prep unit bottoms. WIC has no door handle and dent in the metal. WIF floor is dented and starting to come out where the bolts are. Rust on the ice machine. Stand up unit handle is broken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit bottoms, and insides in need of cleaning.

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 water damage and holes in the ceiling. Observed low grout throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have food managers certificate. Observed no other persons present with food manager certificate.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed inadequate knowledge of Employee Health Policy and what symptoms and illnesses to report. CDI: gave Employee Health Poster; reviewed policy with staff present.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in 3-comp sink < 150ppm. CDI: sink drained and refilled with sanitizer at proper concentration (200 - 400ppm).

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed slaw inside make table holding at 48F that had cooled down in large batch that was stored in the walk-in cooler from 9am this morning. Product did not meet proper cooling time parameters. CDI: slaw was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed slaw at 48F inside make table being prepared from large bulk containers in walk-in cooler. Slaw is then cupped and lidded then stacked on top of each other prior to cooling down to 41F inside walk-in cooler. CDI: education provided on proper cooling methods; slaw was discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only a thick probe thermometer available for use. VR by 7/2/20

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some drain flies in the kitchen. Continue with effective pest control treatment.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed red bucket of quat sanitizer reading < 150ppm stored in the dining room. CDI: changed out and corrected to proper concentration.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back shelf.

General Comment: 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed large water cooler dispensing container with large cracks being used in kitchen for dispensing batter.

General Comment: 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 top inside part of ice machine on non food contact surface.

General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed cell phone and employee drink stored on back prep surface.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no with with a food safety certification during the time of the 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 of fries stored on the ground in the walk in freezer. CDI- PIC relocated box to a higher shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the food handles of reach in unts. 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 of food debris on frying equipment and on the floors near cook line.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket unlabeled. CDI - bucket was 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 the handle of a scoop stored down in the container of cole slaw. CDI - scoop was removed.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the fish reach in cooler and the reach in cooler beside the freezer on the cook line; replace gaskets. PIC stated the gaskets are on order.

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 reach in cooler shelves.

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 cooked fish and a bun with bare hands. CDI - stopped the employee and explained the violation. The employee discarded the food and washed hands and got gloves.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cole slaw and soft shell crab at 42F in the reach in cooler. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner stored with relish and stored above portion cups. CDI - cleaner was removed.

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 while covered with saran wrap in the walk in cooler. CDI - saran wrap was removed to facilitate cooling.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler by the fryers on the cook line and on the reach in freezer on the cook line

General comment 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 dusty vents above the 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine. CDI - ice machine was cleaned during the inspection.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler, reach in freezer and the fish reach in cooler; replace gaskets.

General comment 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 outside of equipment, inside the prep unit on the cook line and the dry storage shelves.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with serv safe was not present during the inspection.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 drinks stored above a prep table and another drink stored above speed racks of fish in the walk in cooler. CDI - drinks were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed multiple items above 45F in the walk in cooler; see temperature chart. CDI - items were voluntarily discarded.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed 2 bags of to-go boxes stored on the floor. CDI - items were moved

4-501.11 Maintain equipment in good repair. - Observed the walk in cooler with an ambient air temperature of 51F. All TCS items that were in the cooler less than 4 hours was removed and placed in other coolers and the freezer. TCS items above 45F were voluntarily discarded. Maintenance has been contacted; facility has voluntarily closed until the walk in can be repaired. Verification required 6/28/2018 Observed split gaskets on the fish reach in cooler and the walk in cooler. Replace gaskets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored uncovered in kitchen. CDI by covering with lid.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine on ice chute. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in sink testing 100ppm QAC. CDI by refill and test at 300ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed food stored on broken storage rack in walk-in freezer < 6" above floor.

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

4-502.13 Single-use and single-service articles may not be reused. observed single-use containers being cleaned at 3 compartment sink for re-use.

4-501.11 Maintain equipment in good repair. observed rusting on outside of ice machine. 4-501.11 Maintain equipment in good repair. observed can opener blade to be rusted. observed non-food contact surfaces of can opener and holder to be rusted. Replace can opener. repair broken storage rack in walk-in freezer. replace rusted/flaking storage racks in upright freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue/debris build-up on equipment throughout kitchen. 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 in upright coolers/freezers, inside microwave ovens, on hand sink, shelving. observed mold build-up inside walk-in cooler on speed racks and stationary racks.

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/residue on floors and walls throughout kitchen. Grease build-up on floor and wall at fryers. observed heavy mold build-up on ceiling tile at entrance to restrooms.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine. CDI by wash, rinse, and sanitize.

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 stored on broken storage rack in walk-in freezer (< 6" off of floor).

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizing solution in bucket to be soiled.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.11 Maintain equipment in good repair. observed can opener blade to be rusted. observed non-food contact surfaces of can opener and holder to be rusted. Replace can opener. repair broken storage rack in walk-in freezer. replace rusted/flaking storage racks in upright freezer.

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 in upright coolers/freezers, inside microwave ovens, on hand sink, shelving. observed mold build-up inside walk-in cooler on speed racks and stationary racks.

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 and grease build-up on floors under and around equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up inside microwave ovens. CDI by cleaning. observed build-up inside ice machine. CDI by cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. obsevred build-up inside ice bin. CDI by cleaning.

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 stored in water in ice scoop container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on handsink faucet. observed grease build-up on equipment. observed food debris on inside of upright 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. observed build-up on floors under and around equipment. observed grease build-up on walls.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC doesn't have food protection manager certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on utensils stored as clean on the drying rack. CDI by removal for wash rinse and sanitize. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed debris on food processor/chopper used to cut lettuce. CDI by removal for wash, rinse and sanitize. 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 debris build up in microwave ovens. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black debris on chute of ice machine.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed breading left out from the day before that had chunks of food still in it. Breading must be sifted completed at least every four hours and dated if kept more than 1 day. CDI - breading replaced.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed no thermometer on site. VR required.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler next to kitchen entrance. Observed build up of rust on ice machine.

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 on bottom of cooling units throughout facility and on sides of the fryers. General cleaning of equipment needed.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed build up of refuse around the grease container. Regular cleaning needed to prevent 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 build up of grease and debris on floors around fryers. Observed damage to floors throughout facility.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink at cooking area without hand towels. cdi by adding towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on utensils stored as clean on the drying rack. cdi by wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside tea urn nozzles. cdi by wash, rinse, and sanitize. 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 build-up inside microwave cavities. cdi by cleaning.

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

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

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 grease build-up on floors in cooking area. better cleaning of floors needed throughout facility.

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

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 hand used to turn off water at faucet, no barrier, recontaminated hand. CDI - discussed proper procedure for hand washing with employees. Employees wash hands again and turn off faucet with towel.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on metal pans stored as clean. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed whiting raw fish in upright cooler stored > 45F. (< 2 hrs per PIC). CDI moved to walk-in freezer for rapid cooling. Observed baked potatos, rice, mac and cheese, raw fish filets, raw shrimp, salads, corn, chopped cabbage, all stored in walk-in cooler > 45F. CDI- all TCS food items in walk-in cooler voluntarily discarded by PIC. Observed ambient air temperature of 53F in walk-in cooler. Immediate Suspension issued. Assigned E status. (Muris)

4-501.11 Maintain equipment in good repair. observed ambient air temperature of 53F in walk-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No test strips provided during inspection.

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 inside coolers and freezers. observed heavy grease build-up on equipment (fryers). observed heavy food debris build-up in microwave oven.

5-205.15 Maintain a plumbing system in good repair. observed water leak at handwash sink in cooking area.

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 heavy food debris and grease build-up on floors.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light shield in cooking area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P observed employee preparing food leave work station, took off gloves, went to back area of restaurant and returned to food handling without washing hands. CDI- employee washed hands and put on gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink in cooking area without hand towels. REPEAT VIOLATION CDI- added towels.

-.2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working on line plating food with watch and bracelet on arms.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf observed test strip kit missing color code. PIC will obtain color code for test strips. CDI

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris accumulation inside both microwave ovens.

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 heavy grease build-up on floors around deep fryers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without hand towels. CDI added hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on metal pans stored as clean. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish stored in upright cooler >45F. CDI by voluntary discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on 3 compartment sink drainboard.

4-204.119 Warewashing Sinks and Drainboards, Self-Draining - Observed standing water on 3 compartment sink drainboards. Observed cleaned untensils stored in standing water. REPAIR

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed shredded lettuce 52F in prep unit. Observed fish on counter 49F. CDI-was placed in cooler at the beginning of inspection. Repeat violation for cold holing of potentially hazardous foods.

6-501.111 Controlling Pests - PF: Observed rosch crawl in top compressor of ice machine. Eliminate roaches.

4-101.19 Nonfood-Contact Surfaces - C: Repair rusting shelving throughout facility. Repair inside refrigerator beside fryers. Repair rack inside walk in cooler. Repair rusting on ice machine. Replace damaged/cracked insert pans.

4-602.13 Nonfood Contact Surfaces - C: Clean inside cooler across from fryer. Clean all cutting boards. Clean hot holding unit. Repeat. Clean shelving inside walk in cooler.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor tiles that are damaged and /or missing. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout facility. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leaking faucet at 3 comp sink.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Odserved moldy potatoes in walk in cooler. CDI-discarded

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed side salads at 50F in front small cooler. Dry milk and water 52F. CDI-salads placed in big walk in cooler. Dry milk solution discarded and remade

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Small cooler in on front counter not operating properly. Foods between 50-52F. Must hold foods at 45F and below.

4-101.19 Nonfood-Contact Surfaces - C: Replace damaged fryer baskets. Observed one damaged basket.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean cutting board on prep more frequently. Clean hand sink near prep sink. Clean hot holding unit on pack line. Clean prep surfaces throughout when not in use.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors and walls under/behind equipment and where needed.6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor tiles near/under cooking equipment and where needed.Repair condensation line in walk in cooler. (frozen and partially dripping)

2-102.12 Person in charge must have ANSI accredited certification as a food protection manager. Observed person in charge not certified.

3-302.11 Store, handle and prepare all foods in a manner to prevent cross contaminaiton. Observed employee working with raw fish on prep table directly next to heads of cabbage that were about to choppled. CDI by relocating preparation of fish to alternate prep table away from ready to eat foods. Observed two boxes of bread on drainboard of 3 compartment sink. CDI by relocating bread to clean prep area.

4-702.11 Food contact surfaces of equipment must be saitized after cleaning. Observed employee preparing raw fish and coleslaw in back area and not sanitizing surfaces after cleaning. Sanitizer was not available to employee for use upon arrival. CDI by making sanitizer for employee to use and instructing employee to sanitize all prep surfaces.4-501.114 Maintain chlorine sanitizer at 50-200ppm. Observed 0ppm in bucket in front prep area. CDI by remaking to proper concentration.4-601.11 All food contact surfaces must be clean to sight and touch. Observed several plastic and metal trays with food and sticker residue. CDI by placing at 3 comp sink to be rewashed.

3-501.15 Ensure all foods are rapidly cooled using proper methods. Foods must be cooled before placing on line to be held cold. Observed container of cole slaw made today at 53F on line. CDI by placing in freezer to rapidly cool.

2-303.11 Employees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. Observed employee wearing bracelet while preparing food. CDI by having employee remove bracelet.

3-304.12 In use utensils may be stored in the product with their handle up out of product. Observed several styrafoam bowls stored in containers of seasonings. CDI by removing bowls from products.

4-501.12 Maintain cutting boards in good repair; smooth and easily cleanable. Observed cutting boards with very deep grooves and holes. PIC stated that new cutting boards have been ordered.4-501.11 Maintain all equipment and utensils in good repair. Observed microwave with peeling surface on inside of door, rusted shelf under steam table, cracked plastic trays and containers, deeply dented metal pans, broken wheels on rolling speed racks in walk in cooler etc.

4-601.11 (B) and (C) General cleaning needed of exterior of fryers etc. Observed with heavy residue.4-602.13 General cleaning needed of non-food contact surfaces throughout. Observed heavy residue on surfaces throughout, inside refrigeration units, exterior of storage containers etc.

General cleaning and repair needed of floors,walls and ceilings throughout facility. Observed broken floor tiles on cook line, heavy accumulation on floor in walk in freezer and walk in cooler etc.

Properly store all foods in a manner to prevent cross contamination; store raw foods below ready to eat foods or pre-cooked items. Observed tray of raw burgers stored over okra in stand up freezer and raw shrimp stored over pre-cooked chicken in tall reach in refrigerator. CDI by relocating items.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain chlorine sanitzer at 50-200ppm for use on food contact surfaces. Observed bucket with 0ppm. CDI by emptying and refilling.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces shall be clean to sight and touch. Observed food residue on knife stored as clean and metal pan. CDI by placing at 3 compartment sink to be rewashed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all potentially hazardous foods in cold storage less than 45F. Observed foods in multiple refrigeration units above 45F. See temperature chart. CDI by relocating foods to walk in cooler. Unable to determine if temperature violations are due to constant use or if units are not functioning properly. Verification required.

4-302.12 Food Temperature Measuring Devices - PFObtain a thermometer with a thin probe for measuring thin mass food items. Verification required.

6-501.111 Controlling Pests - PFEliminate presence of fruit flies in back area near soda boxes and ice machine.

2-303.11 Prohibition-Jewelry - CEmployees preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. Observed one employee wearing a watch. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use Storage - CIn use utensils may be stored on a clean surface, in running water or hot water maintained 135F and above. Observed spatula in 80F dirty water with broiler pans next to broiler. CDI by removing from water and washing before reuse.

4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain all equipment and utensils in good repair. Observed cracked plastic containers, deeply grooved cutting board, severely dented metal pans, broken metal strainer etc.

General cleaning needed of non-food contact surfaces throughout including but not limited to exterior of dry good storage containers, legs and lower shelves of tables, rolling racks in walk in cooler, bases of scales etc.

General cleaning needed of floors throughout especially around fryers. Replace missing floor tiles as needed.