UNCLE CHEF SEAFOOD & WINGS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty upon arrival. Certified food protection manager must be on duty during all hours of operation. -CDI- CFPM arrived shortly after the inspection started. (0 pts) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a plastic container, steel wool, and a scrubbing pad being stored in the hand sink adjacent to the prep sink. -CDI- Items were removed. (1 pt)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee using cell phone while wearing gloves. -CDI- PIC immediately corrected the action without correction from EHS. Employee removed gloves, correctly washed hands then donned a new pair of gloves. (0 pts)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer during inspection. 10 day VERIFICATION REQUIRED*** (0.5 pts)

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of sauces in use without labeling. Label all working containers of sauces and/or oils that are no longer in the original containers. REPEAT*** (1 pt)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during the beginning of the inspection. Close entrances to help prevent the entry from potential pests. -CDI- Door was closed without corrective action from EHS. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed dish machine not working. Also observed detergent dispenser and sanitizer dispenser not functioning. Facility uses QUAT tablets as a means to make sanitizer solution. The facility does not require a dish machine to operate. PIC stated that they plan on removing the dish machine. Due to different circumstances from last inspection, points not taken. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips for the QUAT sanitizer. Also observed expired chlorine test strips. 10 day VERIFICATION REQUIRED*** (0.5 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. Observed heavy accumulation of food debris/residue on the non-food contact surfaces of the fryers. Increase cleaning frequency. (0.5 pts)

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 damaged walls/ tiles near the mop sink. Repair necessary items per the permit conditions. 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 accumulation of residue and debris in the hard to reach places such as behind and in between the fryers. Increase cleaning frequency. (0.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to produce chlorine sanitizer at correct concentrations. Facility only uses single-use utensils and containers for customers. Facility is allowed to use the 3 compartment sink as a means to W/R/S the multi-use utensils and equipment that are used in the kitchen. -CDI- PIC called the service provider for the dish machine during inspection. (1.5 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 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 all items between 42F - 47F in the flip top unit. PIC stated that he had placed the items in the unit about 35 minutes to an hour before the inspection started. EHS recorded an ambient temperature of 47F in the unit. PIC placed all TCS items in ice as a temporary solution. 3 DAY VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on working squeeze bottles. All items that are no longer in their original packaging must me labeled with the common name. (0 pts)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the all doors open upon arrival tot he facility. Observed a few flies in the kitchen area. PIC stated that the doors locks were broken not allowing people to enter the building. EHS observed that the locks on the doors were corrupted not allowing outside entry. Keep premises free of insects. (1 pt)

4-501.11 Maintain equipment in good repair. Observed missing and damaged gaskets on the flip top unit. -CDI- PIC called technician to repair and replace the damaged and missing gaskets. (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. Observed flip top handle and low boy doors heavily soiled with residue/debris. Increase cleaning frequency of the non-food contact surface areas.