PO BOY'S LOW COUNTRY SEAFOOD

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC two cardboard boxes of uncut lemons and tomatoes adulterated. CDI - PIC voluntarily discarded both boxes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried okra, French fries hot holding below 135F under heat lamp. See temp chart. PIC stated food has been sitting under heating lamp roughly 1-hour. CDI - PIC reheated food to 165F for hot holding under heating lamp which was adjusted lower for better temperature control. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of cooked (1) yams, (2) red beans, (1) dirty rice, (1) macaroni and cheese hot holding below 135F since 11:00AM. CDI - PIC voluntarily discarded all items in hot holding RI. It was later observed door to H/H RI does not fully close and temperature dial was not set to a higher tmeperature. PIC will try to adjust the door and raise the temperature of unit. Steam table currently not functioning at this time. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two chemicals bottles (detergent/sanitizer) stored on flip top unit. CDI - PIC removed both bottles.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw flounder thawing in water in 3-comp-sink without any running water and not draining. CDI - PIC turned on cold water faucet and opend drain plug.

REPEAT 4-501.11 Maintain equipment in good repair. Observed WIF door damaged with frost forming on gaskets. Replace or repair.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tile with dust and debris build up throughout kitchen area. Increase frequency of detail cleaning.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw egg/buttermilk wash at batter station cold holding with an ice bath above 41F. CDI - PIC voluntarily discarded solution. See Temp chart 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in flip top unit raw gator above 41F. CDI - PIC voluntarily discarded pan of raw gator.See Temp chart 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in double door RIC four containers of reheated baked beans and four containers reheated yams cold holding above 41F. CDI - PIC moved food to WIC to cool down to 41F. See Temp chart. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed two metal sifter basket stored clean with rust and white paint chipping. CDI - PIC voluntarily discarded item.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tile with dust and debris build up throughout kitchen area. Increase frequency of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 pan of each macaroni and cheese, baked beans, and yams hot holding below 135F in RI unit. See temp chart. CDI -PIC moved foods to oven to be reheated to 165F. Foods were original reheated/cooked roughly 30 minutes ago. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large plastic container of cooked gumbo from 12/16/25 above 41F in WIC. See temp chart. EHS educated PIC on best practices for cooling and cold holding large portions of cooked foods. CDI - PIC voluntarily discarded cooked gumbo. Points not escalated at this time due to improvement in cold holding. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed sanitizing equipment wet stacked not in draining positions. CDI - PIC rearranges equipment to self draining positions.

4-501.11 Maintain equipment in good repair. Observed two metal sifter basket stored clean with rust and white paint chipping. CDI - PIC voluntarily discarded item. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board stored clean with black marks and deep groves. PIC will have cutting board resurfaced.

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 near prep and cooking area ceiling tiles and vents with heavy dust and debris build up. Increase frequency of cleaning or replacement of tiles/vents.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes in low boy cooler above 41F. PIC moved container of cut tomatoes to RIF to cooldown. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several portion cups of coleslaw in flip top unit above 41F. CDI - PIC voluntarily discarded pan of portioned coleslaw. Long term compliance is to have foods prepared at ambient air to cool down in WIF/WIC first before stored in equipment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4x containers of raw shrimp at 60F in low boy cooler covered and stacked. Containers were moved to WIC to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of sanitizer stored on flip top unit. Observed 3x aerosol cans of Lysol co-mingled with herbs/spices containers on lower shelf of prep table. CDI - PIC moved all items to chemical storage rack.

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

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 single service bowl used to scoop raw shrimp out of container. CDI - PIC voluntarily discarded single service bowl and switch to serving spoon.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and vents throughout kitchen with dust and debris build up. Increase frequency of cleaning.