JUICY CRAB NORTHLAKE, THE

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

-REPEAT- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed a container lid in bar area handwashing sink. CDI - PIC removed lid to dish pit area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed empty paper towel dispenser in women’s bathroom. CDI - PIC replaced paper towels.

-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 soiled interior and door seals of microwave oven. PIC to address cleaning frequency.

-REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in dish pit, kitchen and bar areas. PIC to arrange for more frequent service with building owner.

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 floor of walk-in freezer. PIC moved items to shelves.

-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 exterior surfaces of fryers and grill with grease and food debris buildup. Observed gaskets and exterior/interior surfaces of prep units with buildup of food debris and splash. Observed heavy rust and splash buildup on prep table shelves and legs. PIC to address cleaning frequency of equipment and cleaning/repair/replacement of rusted shelving.

-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 walls and floors throughout kitchen area in need of cleaning. Observed dust build-up on ceiling vents in dish pit area. PIC to address cleaning frequency. 6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket with visibly dirty water. PIC rinsed out mop and hung to dry in can wash.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food debris in handwashing sink in dish pit area. CDI - PIC cleaned out sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed empty paper towel dispenser at handwashing sink by expo line. CDI - PIC filled dispenser.

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 soiled interior and door seals of microwave oven. PIC to address cleaning frequency.

-REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in dish pit and bar areas. PIC to arrange for more frequent service with building owner.

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 box of single-use items stored on floor. PIC moved to shelf off of floor.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed three broken lights over grill area. PIC to replace lights.

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 several metal buckets with buildup of food debris. Observed exterior surfaces of fryers and grill with grease and food debris buildup. Observed gaskets and exterior/interior surfaces of prep units with buildup of food debris and splash. Observed heavy rust and splash buildup on prep table shelves and legs. PIC to address cleaning frequency of equipment and cleaning/repair/replacement of rusted shelving.

5-205.15 Maintain a plumbing system in good repair. Observed two of five toilets in women’s restroom out of service. Per PIC service request is in for repair.

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 walls and floors throughout kitchen area in need of cleaning. PIC to address cleaning frequency.

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 two employees drinks stored above prep surfaces.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf 6-301.14 Post a handwash sign at each handsink. Observed the only hand sink at the bar labeled “do not use.” CDI - Employee removed the label and was able to get the sink operating properly. Observed missing hand wash sign at the back kitchen hand sink.

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. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open packages of frozen raw chicken stored above frozen raw fish in the walk-in freezer. CDI - Items were moved to the correct order. Observed open containers of corn and potatoes beside the grill with no protective covering.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Sink and Surface sanitizer in the 3-compartment sink. CDI - Water was drained and refilled with properly concentrated sanitizer.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed open packages of medications on a rolling art next to a prep surface. CDI - Medications were removed.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of flies throughout the kitchen.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw oysters, fish and chicken being stored in containers of water in the prep coolers and walk-in cooler.

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 a scoop handle submerged into a bin of dry spices.

4-501.11 Maintain equipment in good repair. Observed a broken ice machine and three broken lights in the hood above the cooking station.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee don gloves without washing hands after handling personal phone. Food employee donned gloves to handle RTE foods and TCS foods being held on TPHC. CDI- PIC had employee discard gloves and properly wash hands *REPEAT*

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 raw sliced sausages in 2D flip top, Cole slaw in 3D prep unit, and raw shrimp in flip top fail to properly cool through parameters after being prepped from ambient. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 large plastic pan of crawfish in prep unit below 2D flip top without a date. PIC stated that day of prep was 6/10, same as container in 2D flip top, and RTE crawfish was pulled from large pan to pan in flip top. Observed open container of milk without a date. PIC stated that container was opened on 6/9 and is used within 2 days. CDI- PIC applied correct date mark to container of crawfish and milk. *REPEAT* 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 .

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 raw foods fail to cool through parameters due to items being densely packed in deep pans, not cooled down before being put in holding unit, and not monitored through parameter. CDI- see item #20. EHS discussed effective cooling methods with PIC. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken being thawed under submerged water not draining water to allow for particles to float off, running water at a temperature of 75F. CDI- PIC open drained to allow water to flow, added ice to thawing chicken. EHS discussed approved thawing methods. *REPEAT*

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen, cook line, and dish pit area. EHS discussed need for pest control to be increased due to number of flying insects in establishment. *REPEAT*

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed RTE crab legs stored in direct contact with undrained ice. PIC removed water from container.

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 residue accumulation on wall, ceiling, and vents of hood system, heavy ice buildup at entrance of WIF, and food debris accumulation at bottom of prep unit across from seasoning on cook line. *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 food and liquid debris accumulation throughout kitchen under and behind equipment. Increase cleaning frequency. *REPEAT* points deescalated due to overall improvement of violations under this item.

2-103.11(D)(K)(P)PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC failed to ensure employees are effectively cleaning hands when preparing foods for customer consumption, failed to ensure multi use equipment was being cleaned and sanitized properly, and failed to ensured written procedures were being implemented as required. VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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. Observed no CFPM onsite during entire inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee don gloves without washing hands after handling personal phone. CDI- PIC had employee dispose gloves and properly wash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for handwashing at server sink. CDI- PIC had soap placed at sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in dish pit area. CDI- PIC placed paper towels on top of dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two meat cleavers visibly soiled with food debris and residues stored as clean on knife magnet. CDI- PIC removed items to be w/r/s. *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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine solution. PIC contacted different manager to have machine serviced. CDI- PIC had employee prime unit after changing containers of sanitizer. Dish machine at 100ppm. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed containers of snow crab legs throughout facility, large plastic pan of crawfish in flip top and WIC without a date prepared on 5/27. PIC stated that when days are slow and items are left over food is removed from units to be held in WIC. CDI- EHS discussed proper date marking procedures with PIC. PIC had date of original prep placed on containers. *REPEAT* 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed items corn, potatoes, and chicken wings held on TPHC without time stamps and incorrectly marked for times from previous day. CDI- PIC had times place for items due to knowing when items were prepped on today. *REPEAT*

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed container of frozen raw fish being thawed on prep counter. CDI- PIC had employee remove container to thaw in WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen, cook line, and dish pit area. EHS discussed need for pest control to be contacted with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oranges and corn stored on floor of WIC, frozen seafood stored on floor of WIF. PIC stated that facility had not received a delivery since Friday 5/23, had employee remove items from floor.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop for rice stored in container of water temping at 73F. PIC removed utensil to be w/r/s and EHS discussed proper in-use utensil storage.

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 box single service trays and napkins stored on floor of dry storage hallway.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crockpot being used to warm butter on server line adjacent to expo window. EHS discussed household use equipment versus commercial use equipment with PIC. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed fan of WIC leaking water onto shelf and floor. PIC had employees relocate food to prevent contamination.

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 heavy food residue accumulation on wall and vents of hood system, shelf above expo with dust accumulation, and the floor of WIF with heavy ice buildup at entrance of unit.

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 missing ceiling tiles in server/expo area and above ice machine. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter due to boxes, tools, and equipment not necessary for operation being stored adjacent to ice machine and on prep tables near mop sink. 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 and heavy liquid debris throughout kitchen under and behind equipment. Increased cleaning frequency needed. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed open container of raw lobster tails being stored behind RTE crawfish in flip top 3. CDI- PIC adjusted storage order. 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 two meat cleavers with visibly soiled with food debris stored as clean. CDI- PIC removed items to be w/r/s. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed wings temping at 71 degrees being held in basket above fryer. PIC explained that this was a reheat after initially being cooked another day. CDI- PIC voluntarily discarded items due to not meeting time parameters.

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 garlic and oil mixture without a date mark. PIC stated item was prepared on yesterday. CDI- PIC had date added. *REPEAT*. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed items corn, potatoes, and chicken wings held on TPHC without time stamps. CDI- PIC had times place for items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer solution above 200 ppm in 3-comp sink. CDI- PIC emptied sink to replace with properly concentrated solution.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use cloths being stored on prep board on cook line.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spatula being stored in-between cooking equipment. CDI- PIC removed item to be w/r/s.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed unapproved ninja blender meant for household use only being used to blend oil and garlic mixture. *REPEAT*. 4-502.11(A) Maintain utensils in good repair. Observed handheld scoop with broken fixtures.

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 and heavy liquid debris throughout floors of kitchen area. Increase cleaning frequency.

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at hand sink near can wash/mop sink. *CDI - PIC provided paper towels. NOTE: PIC expressed wanting to remove hand sink, EHS explained that it was required by their permit and need to contact the health department to make request for plans review to look into it.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - small black build up on ceiling of ice machine.

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 - Milk opened yesterday without date marking. *CDI - PIC date marked item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - A couple flies in back prep area.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 - Crab Crackers clean and stored on splash guard of hand sink in dish area. *CDI - PIC removed crab crackers and placed them in dish pit to be washed, rinsed and sanitized. *Observed - meat cleavers stored clean in soiled plastic containers. *CDI - PIC placed container and items inside in dish pit to be washed, rinsed and sanitized.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Crockpot for household use only normally used to HH butter on shelf above flip top units. PIC stated they don’t use the item right now and are warming up the butter on the stove but when busy they hold it there. PIC will remove equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cell phone charging on shelf above flip top units. *CDI - PIC removed cell phone and educated employee on designated areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dish pit. CDI- Paper towels placed at the sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates on shell stock tags. CDI- Tag dated.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for food placed on TPHC. shrimp, crawfish, sausage, crabs, corn, potatoes and wings. CDI- Procedures prepared and implemented. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm in the 3rd basin. Water dumped. The dispenser is not dispensing the proper concentration. Get fixed prior to use. Facility will hand mix sanitizer for use until the dispenser is fixed.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer not functioning. Get new thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches in the kitchen area.

5-205.15 Maintain a plumbing system in good repair. Observed drain at 3 comp sink draining too slow.Get fixed. PIC stated they already have a work order in for it.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks stored with employee items. Keep employee items in a designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -P Observed no hand towels at 3x hand sinks. CDI - added hand towels at hand sinks.

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. Observed cooked, peeled hard boiled eggs actively cooling in prep cooler on cook line. Eggs were not cooling at approved rate. CDI- moved to walk-in cooler to continue cooling process. Eggs were then observed to be cooling at approved rate. See temp chart. Cooling temperature was achieved as a corrective action. 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 .

3-501.15 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 full container of boiled eggs cooling in prep cooler. Container had tight fit lid. CDI- Eggs were placed in the walk-in cooler without lid. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of spices on cook line without labels.

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 residue/debris build-up on equipment throughout the kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain at 3 compartment sink is clogged. PIC actively working to clear drain.

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 in kitchen with food residue and debris.