MEDUSA

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Back handsink being used to stored unclean equipment. CDI- PIC removed items to 3-comp. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at either kitchen handsink. CDI- PIC had paper towels placed in areas.

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 establishment not maintaining shellstock tags for 90 days. Current box of oysters has tag. CDI- EHS discussed obtaining and maintaining tags for minimum of 90 days after receipt, PIC to remove tag to designated area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer containers used with dish machine empty. PIC stated new containers would not arrive until next wednesday. Establishment to use only single use articles until dish machine is in compliance, will use unit to wash and rinse equipment before completing sanitizing step in 3-comp sink basin. VERIFICATION REQUIRED on or before 8/28 to assess operating procedures and dish machine compliance. 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 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Food thermometer stored as clean with food residue accumulation on probe and handle. CDI- PIC removed items to be cleaned and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needing cleaning on metal portions contacting ice.

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 portioned raw shrimp and raw salmon held in prep drawers fail to change in temp after 40+ mins of cooling. CDI- See item #33. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Walk-in cooler door held open during initial portions of inspection cause unit to maintain an ambient temp of 50F. After being closed for extended period ambient thermometer read below 40F. TCS foods temping above 41F in unit included raw chicken, raw ground beef, raw shelled eggs. CDI- PIC removed items to rapidly cool in reach-in freezer. *REPEAT* ensure unit is maintain closed and employees are trained to close door after entering and exiting 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 .

3-501.18 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). Observed cooked penne noodles in reach-in, chicken wings in prep drawers, held without a date mark. PIC found out items were prepped on last Friday. CDI- correct date labels were marked during inspection. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. RAID for flying insects being used in establishment. Ensure only commercial kitchen approved pesticides are used in establishment. CDI- PIC removed item to be 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 TCS foods unable to cool due to unit doors being held open, being tightly wrapped and densely packed, and held in units not plugged in. CDI- EHS discussed effective cooling methods, PIC removed items to colder units and had tight wrapping removed to allow for quicker 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of small flying insects in dish pit area. Small flying insects in kitchen 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. Metal containers held on lower shelf of prep table in middle of kitchen are exposed to debris, residue, and other forms of contamination. Remove items to location free of potential contamination.

4-501.11 Maintain equipment in good repair. Gaskets of 2-door reach-in needing replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Establishment without chlorine test strips or test kit to assess dish machine. CDI- EHS provided test strips to be used until test strips are acquired.

5-501.17 Provide a covered waste bin in female restrooms. Covered waste bins needed in female restrooms. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Clean handsinks in kitchen area.

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 establishment needing cleaning for ceiling tiles, walls, and floors under and behind equipment. *REPEAT* 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. Replace missing ceiling tile in dish pit.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored on top of cooked egg rolls in Reach ion cooler. Also Observed raw shell eggs stored on top of RTE food. CDI.. Storage order was re-organized to meet food code standards. 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 utensils stored as clean and stacked with visible residue. Also observed utensils greasy to the touch..CDI items moved to dishwasher. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken , cooked rice and shrimp above 41F..CDI..Item were voluntarily discarded 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 squeeze bottles without labels to identify contents. CDI.. Items were labled

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 service signal use items stored on the floor. CDI.. Items were placed on shelf

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed can crab in can with rusting inside .

5-205.15 Maintain a plumbing system in good repair. Observed back sink by dish pit leaking. Also observed dishwasher leaking

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 facility in need of cleaning throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink in prep area.