FISHIN'CHICKEN

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at FOH and BOH hand washing sink. CDI - PIC obtained roll of paper napkins. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of soap at both FOH hand washing sink. CDI - PIC obtained hand pump soaps.

REPEAT3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed metal pan of raw fish stored directly over open container of coleslaw in double door RIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed black bus tub of raw chicken stored directly over open black bus tub of cooked chicken wings. CDI - PIC corrected storage order. EHS referenced educational poster on both doors of RIC. 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. Observed black build up on interior ice machine panels and lid. Increase frequency of cleaning unit. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed wall mounted potato slicer and counter-top mounted can open blade heavily soiled with a cleaning frequency of more then 4 hours. Items were moved to 3-comp-sink to be thoroughly 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of portioned cups of tartar sauce, blue cheese and ranch dressing on counter tops above 41F. Manufacture label states to refrigerate for safety after opening. CDI-PIC voluntarily discarded all three items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen and customer dining room. Increase frequency of trash/litter removal and pest control visits.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one open box of French fires, two open boxes of raw crab legs, and one open box of raw burger patties stored directly on the floor. CDI - PIC closed boxes and placed on shelving.

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 door gaskets low boy cooler, cold drawers and RIF with food build up and debris. 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 lower portion of RIF with heavy food debris frozen in place. Observed heavy food debris on flip top unit. Increase frequency of cleaning units. 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 encrusted food debris on backsplash of cooking equipment(fryers). Increase frequency fo cleaning.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure Observed overall cleaning needed throughout kithcen. Food/grease build up on floors and walls near fryer station and hot holding equipment near stove. Increase frequency of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw livers and raw flounder stored directly over boxes of Idaho potatoes and green peppers in WIC. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken breast stored directly over cooked chicken wings in double door RIC. CDI - PIC corrected storage, EHS reference the storage order guide on double door RIC. 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 vegetables slicer and vegetable dicer stored clean with food build up along with metal pans with food debris and sticky/grease feel located under prep table. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink to sanitizer coming out of wall dispenser at 0PPM. CDI-PIC placed work order with ECOLAB. PIC will used quaternary sanitizer until wall dispenser is fixed. 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

3-501.14(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 chicken wings that did not meet 2 hour window for cooling parameters after PIC changed method for cooling. Cooked chicken wings were observed at 88F-90F after 2 hours. CDI-PIC voluntarily discarded medium sized plastic container of cooked chicken wings. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of tartar sauce and TCS ranch dressing on counter tops above 41F. Manufacture label states to refrigerate for safety after opening. CDI-PIC placed portioned cups or ranch and tartar sauce into WIF to cool down and will hold food in a ice bath once food returned 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 .

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 cooked chicken wings cooling in medium sized plastic container near WIC door. EHS observed chicken wings between 110-112F. PIC stated chicken wings were cooked at 10:30AM. EHS noted the time of discovery of cooked chicken wings at 11:00AM. After 15 minutes EHS observed slow change in cooling rate EHS determined that cooked chicken wings will not meet the time requirements. PIC moved container to WIF to quickly cool down. EHS noted at 12:20PM cooked chicken wings were not going to meet time requirements. PIC decided to reheating food back to 165F. EHS observed PIC reheating chicken wings above 165F and placed food back into WIF in shallow metal container for a better method

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of corn on the cob and bread rolls stored directly on the floor in WIF. CDI - PIC placed food on shelves. 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 lettuce stored directly on the floor in WC. CDI - PIC placed food on shelves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use sink to service sanitizer bucket with 0PPM. CDI - PIC discarded solution and quaternary sanitizer at 200PPM.

REPEAT 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 several dry spices/herbs with single service cups used to scoop out ingredients. CDI - PIC removed all single service portioned cups from original containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several plastic and metal containers stored clean above 3-comp-sink with stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink to be W/R/S. 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 debris and build up inside single door RIF and door gaskets. Increase frequency of cleaning. 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 encrusted food debris on backsplash of cooking equipment(fryers). Increase frequency fo cleaning.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure Observed food/grease build up on floors and walls near fryer station and hot holding equipment near stove. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal food containers stored in low boy cooler among restaurant food. CDI - PIC voluntarily discarded personal food items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloths hanging from hand washing sink and metal whisk stored directly inside hand washing sink. CDI - PIC moved wiping cloths to sanitizer buckets and metal whisk to 3-comp-sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at 2 out of 3 hand washing sinks. CDI - PIC obtained rolls of paper towels.

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 microwave with food and encrusted debris build up. CDI - PIC instructed employee to have microwave cleaned. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed several metal serving/stirring spoons stored in Styrofoam cup with soiled water since yesterday. CDI - PIC discarded cup and placed serving/stirring spoons at 3-comp-sink. 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 .

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 several secondary squeeze bottles and metal shakers without any form of identification. CDI - PIC labeled a container where items will be held. 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two condiment stations with portioned cups without any form of identification. CDI - PIC label condiment holder(ranch,ketchup,mustard,bbq sauce,tartar sauce,cocktail sauce.)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with metal and rubber bracelets on wrist.

REPEAT 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 several dry spices/herbs with single service cups used to scoop out ingredients. CDI - PIC removed all single service portioned cups from original containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several plastic and metal containers stored clean above 3-comp-sink with stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink to be W/R/S. 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 debris and build up inside RIF and door gaskets. 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 debris and build up along the inside frame of the flip top unit. Increase frequency of cleaning units. 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 encrusted food debris on backsplash of cooking equipment(fryers).

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 overall detail cleaning throughout kitchen area especially around cooking equipment and hard to reach areas. Increase frequency of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw flounder stored directly over cooked chicken wings in WIC. CDI - PIC rearranged storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored directly over cooked chicken wings in double door RIC. CDI-PIC rearranged storage order. EHS educated staff on proper storage. 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 vegetable smasher and vegetable slicer stored clean underneath prep table with food debris and build up. CDI - PIC moved items to 3-comp-sink 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings, cooked chicken tenders, and cooked burger patties hot holding below 135F. Items were fully cooked 1-hour ago. EHS allowed PIC to reheat foods for hot holding. Fully cooked chicken wings were hot holding on table top unit which was turned off, burger patties were hot holding in table top unit which the unit was set to low, and chicken tenders were hot holding above grill and moved to hot holding table top unit. 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 several secondary squeeze bottles and metal shakers without any form of identification. CDI - PIC labeled a container where items will be housed.

6-202.13 Properly locate mechanical insect control devices. Observed insect strip handing directly over cooking equipment and prep area. CDI - PIC voluntarily discarded insect strip.

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 several dry spices/herbs with single service cups used to scoop out ingredients. CDI - PIC removed all single service cups from original containers. 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 ice scoop stored on top of uncleaned ice machine. CDI-PIC moved ice scoop to 3-comp-sink

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several plastic and metal containers stored clean above 3-comp-sink with stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink to be W/R/S.

6-501.16 Store mops for air drying after use. Observed wet mop stored face down in can wash. CDI - PIC corrected orientation of mop. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease and food build up around hard to reach areas of cooking and cold holding equipment. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee items stored throughout kitchen area. On top of hot holding unit and flip top unit. CDI-PIC clean up areas and designated one area for employee items. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed both hood system filters with grease and debris build up. PIC stated hood system will be serviced this month.