CAPTAIN D'S

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 lettuce, cooling in WI in tightly sealed containers. CDI. Covers were opened. Repeat. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food in kitchen without the use of a head covering. Use head coverings to protect food, equipment and utensils from possible 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 build up on sides of RI coolers and cooking 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. Observed grout worn away between floor tiles. Replace worn away grout. 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 build up on floors around cooking area and ceilings. Repeat

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED A dish filled with soapy water stored directly on prep line. CDI. PIC removed. Repeat

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 lettuce, slaw, cooling in WI in tightly sealed containers. CDI. Covers were opened. 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 .

6-501.11 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 grout worn away between floor tiles. Replace worn away grout. 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 build up on floors around cooking area. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED lettuce in prep unit at temperatures above 41F. CDI. PIC indicated that it was made this morning. PIC took the lettuce to the WI to cool it down to required temperatures. 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 sanitizer spray bottle stored on prep surface. Cdi. Pic removed.

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 in use scoop stored with handle touching the food. CDI. PIC removed.

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 build up on doors of RI coolers. REPEAT **** ALL OTHER EQUIPMENT WERE CLEAN.

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 grout worn away between floor tiles. Replace worn away grout. 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 build up on vents and floors around cooking area.

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 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 . Observed three deep metal containers of Cole slaw tightly wrapped in plastic cooling in WIC after 3 1/2 hours measuring 45F. Cole slaw would not have met cooling parameters without EHS intervention. CDI: PIC removed plastic cover and placed items in WIF to rapidly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a tray of raw salmon in reduced oxygen packaging on speed rack thawing in WIC. CDI: Employee cut open packaging to remove salmon from reduced oxygen environment.

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 three bus tubs of flour and breading on prep counter without labels. Label all working containers of food.

4-501.11 Maintain equipment in good repair. Observed prep reach in cooler next to fryer not operable. Facility is not storing any TCS foods in unit. PIC stated a service request has been submitted for repair.

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 build up on inside surface of reach in cooler. Clean as needed. 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. Observed grout worn away between floor tiles at service sink. Replace worn away grout. REPEAT. Points not escalated due to improvement since previous inspection. Management replaced worn away grout in several other areas of kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed employee could not answer EHS questions on reporting requirement for illnesses, symptoms and exposure. CDI: PIC provided education to employee on responsibility to report required symptoms, illnesses and exposure.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser in men’s restroom. CDI: Employee stocked paper towel dispenser.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee go in and out of the walk in freezer while wearing gloves and return to cook line to handle food. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single use to go containers being stored right side up outside of their original packaging on storage counter. CDI: PIC inverted containers to protect against contamination. 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 grease build up on outside of fryer next to standing RIC. Clean as needed.

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 grout worn away between several floor tiles in kitchen near floor drain in prep area, at service sink and in front of 3 compartment sink. Replace worn away grout. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two containers of raw chicken being held at 44F on bottom shelf of RIC next to fryers. CDI: PIC voluntarily discarded chicken.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food in kitchen without the use of a head covering. Use head coverings to protect food, equipment and utensils from possible contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers and a stack of single use plates being stored outside of their original packaging right side up on shelves at cook line. CDI: PIC inverted to go containers and plates to protect from contamination.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on door of prep reach in cooler at front counter. Replace gasket.

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 grout worn away between several floor tiles in kitchen near floor drain in prep area and in front of 3 compartment sink. Replace worn away grout.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can being stored in front of hand sink next to cook line. CDI: Trash can was relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of broccoli and a container of shredded lettuce being stored in prep flip top cooler missing date marks. CDI: PIC date marked items as they were prepared within the last 24 hours. REPEAT Points not escalated due to improvement since previous inspection.

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 2 bus tubs of raw shrimp being stored in direct contact with ice. PIC stated shrimp is received frozen but not immersed in ice. CDI: Shrimp was removed from ice.

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 heavy grease build up under fryers at cook line. Clean as needed. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed electronic employee health reporting agreement that facility uses which is missing salmonella non typhoid. CDI: EHS emailed PIC updated EHP reporting agreement with big 6 illnesses.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a tray of cooked potatoes being held in prep RI cooler missing a date mark. CDI: PIC date marked tray as they were prepared two days ago.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while handling food. CDI: Employee removed watch.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. PIC closed sliding door. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. Replace drain plug.

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 build up of grease on floors underneath fryers. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee remove gloves, wash hands and use bare hands to turn faucet off and use bare hands to dispense paper towels. CDI: Employee re-washed hands and used elbow to dispense paper towels and a paper towel as a barrier to turn faucet off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed batter made with raw eggs being held at 52F in an ice bath at breading station. CDI: PIC voluntarily discarded batter.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at cook line without the use of a hair restraint. Use hair restraint to prevent contamination of food, equipment and utensils.

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 green beans that have been cooling since 8:30am this morning. CDI: PIC voluntarily discarded item. 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 green beans cooling in a large bus tub in thick portion. CDI: PIC and EHS discussed cooling methods. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

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 build up in bottom of small reach in freezer, and on sides of equipment including fryers and reach in units. Clean as needed.

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 floors throughout facility with low grout lines. Observed damaged vents above 3 comp sink and near cook line. Repair.

REPEAT 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash their hands for a total of 10 seconds. CDI: Employee rewashed hands for 20 seconds.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metals containers and sheet pans with food debris still on them while being stored as clean. CDI: Items were placed to be rewashed/rinsed/sanitized. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw fish thawing in standing water, water was trickling from faucet. Water did not have enough velocity to agitate/remove loose particles. CDI: PIC increased water velocity to allow for loose particles to be removed in an overflow.

4-501.11 Maintain equipment in good repair. Observed leak in walk in cooler. Leaking liquid was not contaminating any food products at time of inspection. Repair leak

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 build up in bottom of small reach in freezer, and on the sides of reach in coolers beside the fryers. Clean as needed.

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 vents above 3 compartment sink and near reach in coolers with buildup. Floors throughout facility had buildup of food residue. Clean items as needed

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coffee creamer stored on top shelf above facility food. CDI: PIC moved item to bottom shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash their hands for a total of 5 seconds and proceed to handle single service articles. CDI: Food employee rewashed hands for 20 seconds.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed portioned cups of house made tarter sauce sitting in ice bath on front counter holding above 41F. Ice was not properly filled to the fill line of the container to ensure products would stay cold. CDI: PIC voluntarily discarded items. Points decreased due to improvement from last inspection.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed green beans in large container not cooling fast enough according to cooling calculation (0.3). CDI: PIC moved green beans to freezer to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 0ppm quat. CDI: employee changed out sanitizer. Sanitizer is now 200ppm quat.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cracked metal pans and plastic containers. CDI: PIC voluntarily discarded items.

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. Observed flooring throughout the kitchen in need of re grouting.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules for food safety in the code are met. During visit, multiple cold holding units observed with mechanical issues not holding TCS foods at 41f or lower and other in use cold TCS foods found to be out of temperature compliance. CDI by education of PIC regarding responsibilities related to cold holding. PIC present during inspection is not a certified food safety manager (certification belongs to back of house employee). REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed upright split freezer/reach in cooler at fryer area with cooler portion elevated ambient air temperature holding TCS foods including slaw and stuffed crabs above 41f. Observed under counter reach in at front line with elevated ambient air temperature holding TCS foods including cheesecake, sour cream, tartar sauce, and various sauces labeled “keep refrigerated” above 41f. CDI- TCS foods in both units held overnight discarded. Items placed into unit during AM set up returned to WIC or to alternate cooler to chill back to 41f. Observed portioned containers of tartar sauce on ice at both fryer area and at front countertop not holding at 41f or lower. Portion cups in plastic container sitting on top of ice but no ice surrounding products to fill line. CDI- tartar sauce returned to WIC and spread out to quickly chill back to 41f. Observed portion bags of cooked rice overfilled in container in flip top unit holding above 41f. CDI - rice returned to WIC to chill back to 41f. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed squirt bottle of chemical PIC identified as hand soap and spray bottle of chemical PIC identified as bleach with no labeling. CDI- containers labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed split freezer/cooler unit at fryer area and front line under counter reach in cooler both with mechanical issue and elevated ambient air temperature holding TCS foods above 41f need repair. Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back prep area. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed drip from ceiling of WIC pooling on shelving and exterior of food containers in WIC. Observed significant condensate leak from pipework in WIF with heavy ice buildup on interior surfaces and around/on food packaging. Do not store food in areas that expose them to contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without hair restraint.

4-501.11 Maintain equipment in good repair. Observed two service coolers with elevated ambient air temperatures / mechanical issues need repair. Observed dripping from ceiling seams in WIC needs repair/resealing. Observed accumulated frozen condensate on interior surfaces of WIF needs repair. Observed damaged/detached liner with insulation exposed on lid of front counter ice bin needs repair. Observed 3 compartment sink basin(s) detaching from drain boards with gap present allowing water to leak through - moldy buildup and water leakage present - repair.

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 low grout lines in tile work throughout back of house areas. Observed some holes in wall FRP surfaces. Repair.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC observed with lack of managerial control with observed violations including hand washing and cold holding temperatures. Points will be deducted by next inspection if repeated.

2-501.11 Clean-up of Vomiting and Diarrheal Event Facility does not have vomiting and diarrheal plan documented or in place. Facility was given handout. Points will be deducted on next inspection if repeated.

2-301.14 Wash hands after activities that contaminate them. -P Food employee observed touching face mask and attempting to proceed with food prep. CDI. Employee washed hands and education provided. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Various food items observed above 41F in WIC and RIC. CDI. All items out of temperature for >4 hours voluntarily discarded and other items moved to freezer/others RIC.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler and one small reach-in cooler observed not able to maintain food at 41F. Facility has voluntarily closed and EHS will verify no later than 10/14/21 that WIC is functioning properly.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water temperature observed at 106F.

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. Floors throughout facility observed with excess debris/grease. Repeat violation.

2-301.14 When to Wash - P - Observed employee handle raw fish, remove their gloves and change to new gloves but not wash hands when changing tasks and proceed to handle clean single-service tray and equipment. Observed food employee crack raw shell egg with gloves but proceed to handle clean ice scoop without removing their gloves and washing their hands. Ensure employees change gloves and wash hands between tasks changes and anytime they become soiled. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee dump water from pitcher at handwashing sink in kitchen. CDI by instruction to ensure handwashing sink are only used for handwashing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee crack raw shell egg with gloves but proceed to handle clean ice scoop without removing their gloves and washing their hands. Ensure employees change gloves and wash hands between tasks changes and anytime they become soiled. CDI by instruction.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of green beans not date marked in WIC. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed staff not able to locate quat sanitizer test kit. Vr required by 2/19/21.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Ensure shelving clean throughout. Observed soil accumulating on shelving on rack near 3 compartment sink and

6-501.12 Cleaning, Frequency and Restrictions - C- Observed heavy buildup of grease / residues on floor and under cooking equipment at prep line. Repeat. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tile damage in kitchen and floor in need of grout in some areas of kitchen. Observed ceiling tile hanging from ceiling in dining room.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed ceiling ventilation accumulating heavy dust. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI accredited certified food protection manager certification.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 container of green beans not date marked. CDI, green beans voluntarily discarded by PIC.

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 cut lettuce cooling in tightly covered container at 45 degrees F. CDI, lettuce transferred to shallow sheet pan to facilitate heat transfer. Repeat.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no indicator for test strips on-site. Vr to ensure effective test kit provided for quat sanitizer.

6-501.12 Cleaning, Frequency and Restrictions - C- Observed heavy buildup of grease / residues on floor and under cooking equipment at prep line. Repeat. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tile damage in kitchen and floor in need of grout in some areas of kitchen.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed ceiling ventilation accumulating heavy dust and fan inside tall prep cooler accumulating debris and in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface.

2-301.14 When to Wash - P - Observed employee enter kitchen but not wash hands and touch face but not wash hands before proceeding to handle clean equipment. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish removed from commercial packaging and stored over okra and vegetable. CDI, foods relocated for proper storage.

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 beans cooling in container with lid on in walk in cooler. CDI- Lid removed to allow rapid cooling. Observed beans cooling at 75 degrees F at 10:42 and at 71 degrees F at 11:21am.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shaker containers of spices not labeled by common name of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed prep employee with beard not wearing hair or beard restraint while handling food.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored in rice container in contact with soiled area of container / bag.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gaskete on prep cooler at end of prep line and walk in freezer. Observed 3 lights out under ventilation hood system.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from prep cooler door gakets and inside low prep coolers.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Secure / repair outlet fixture to wall behind prep line. 6-501.12 Cleaning, Frequency and Restrictions - C- Observed heavy buildup of grease / residues on floor and under cooking equipment at prep line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine.

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 Rice cooling in container with lid on in walk in cooler. CDI- Lid removed to allow rapid cooling.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Replace split door gasket on reach in cooler at end of cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from prep cooler door gakets and inside low prep coolers.

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. 6-502.12 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. Secure cook line handsink to wall and caulk back of sink to wall. Clean floors under cook line; clean heavy dust from vents and surrounding ceiling tiles above cook line. Replace broken base board tiles on wall at end of cook line and on half wall separating cook line and prep area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Employee recontaminated hands after washing by touching faucet handles with bare hands. CDI- Educated employee on proper way to use paper towel as barrier between hand and faucet; employee rewashed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean dark build up from inside ice machine.

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 Slaw cooling in large container with lid on in walk in cooler. CDI- Lid removed to allow rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets and inside prep coolers and prep freezer.

6-502.12 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. Clean floors behind cook line equipment and dust from ceiling at cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from inside reach in cooler.

6-502.12 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. Clean floors in walk in freezer and behind cook line equipment.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing from light panel above ice machine. Replace.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Line cook attempted hand wash while wearing gloves. CDI - PIC made employee discard gloves and wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders, fish, and deviled crabs holding below 135F under heat lamps. CDI - All discarded. Discussed possibility of using time on these items; PIC indicated that they have hold times for these items in policy however no formal procedure or method of tracking hold times observed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Line cook is wearing a watch while working with food. Remove watch.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Visible floating debris present in wiping cloth bucket. Also, sanitizer concentration of bucket below 200ppm quat. CDI - Bucket dumped and remade.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from reach in cooler door gaskets and dust build up from walk in freezer fan guards.

6-502.12 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. Clean floors under cook line equipment.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash their hands without using soap. CDI-Stopped the employee and had them wash their hands properly. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice that had been dumped into the hand washing sink. CDI-The ice was melted down and explained that the hand washing sink can only be used for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above coffee mate containers. CDI-The eggs were removed to another shelf in the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the tarter sauce and the slaw cold holding above 45F in the containers of ice. CDI-More ice was brought out to the containers.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the small reach in cooler door. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the small reach in cooler, and the tall fish reach in cooler. Have cleaned. 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 cleaning needed to the walls behind the prep lines and fryers, and the ceilings. Have cleaned. 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. Observed damaged cove molding on the walls near the sandwich prep unit. Have repaired.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed manager washing hands with gloves on. CDI-Stopped the manager and had him take off the gloves and start over on the hand washing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed manager bare handing cooked fish. CDI-Stopped the employee, had the fish discarded and glove were properly put on. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on the back prep table not in use. CDI-The cloth was placed into the sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed torn gasket to the front small reach in cooler. The facility has replaced all of the damaged gaskets from the last inspection. VERY GOOD!

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the dry storage rack and the hand washing sink. Have cleaned. HUGE IMPROVEMENT FROM LAST INSPECTION. VERY GOOD!

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 cleaning needed to the floors and ceilings of the facilities. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apple juice stored in a large bin storing the bisque cups. CDI-The bottle of juice was removed and placed with the employees possessions.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on a card board box holding single service cups. CDI-The drink was discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing hamburger buns. CDI-The product was discarded, the employee washed their hands and donned on gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above single packaged creamer. CDI-The creamers were moved to another location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the food slicer that was stored on the clean equipment rack. CDI-The slicer was brought back to the 3-compartment sink for washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw holding above 45F in two ice pans. Also observed rice, the lettuce holding above 45F in the flip top unit. CDI-The products were discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door not fully closing. There is a gap between the door frame and the door, where the outside can be seen. Have repaired. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the facility. Increase pest management.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak sanitizer in the sanitizer bucket in the front area. CDI-The sanitizer was remade.

4-501.11 Maintain equipment in good repair. Observed multiple torn gaskets throughout the reach in coolers doors. Have repaired. Also observed damaged baseboards in the walk in cooler. Have repaired. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the tall reach in coolers, and the red hot hold lights. Have cleaned.

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 baseboards underneath the electrical paneling, and the wall behind the flip top cooler unit. Have repaired. 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 buildup on the walls and floors throughout the facility. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection today. Manager stated she will be going in two weeks to take the class.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wrench stored in the hand wash sink upon entering kitchen. CDI-The wrench was removed.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the tall reach in cooler and the 2 door tall reach in cooler. Observed damaged lid to the front ice container and damaged baseboards in the walk in cooler. Manager stated that a new lid, and gaskets were on order and maintainer had been called for the baseboards in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the heat lamps, on the inside of the small reach in cooler with the flip top unit. Needs thorough cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet causing slight leak at the sink where the kettle is located. Have repaired.

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 corner of wall in poor repair. Tiles need replacing and the FRP secured back to the wall.

Observed no certified food protection manager onsite today. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed american cheese stacked too high on the flip top table holding at >45F today- moved below where it could cool quickly. Observed raw fish set out to wait on an order but it had risen to 70F- product cooked to correct- it had only been out for 30 minutes. Foods may not sit out. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed clorox cleaner stored in a bottle labeled as sanitizer. Bottle relabeled during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed daylight showing through at the backdoor. Provide weather stripping to prevent pest entrance. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed <100ppm quat in a bucket today. Remade to correct so that it was maintained from 150-400ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed a broken container used to hold flour and another used to hold mac and cheese- keep food contact surfaces in good repair so they can be cleaned thoroughly. Observed a broken lid on the ice bin up front. 4-501.11 Maintain equipment in good repair.

. Observed build up on walk in fans, walk in rack, warming lights, gasket etc. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed build up on floors in different areas. observed build up on walls in different areas and on the ceiling near the walk in cooler. observed low grout throughout and some broken/missing tiles. observed baseboard tile that has pulled away from the wall. 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.6-502.12 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 endcaps on freezer lights missing today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed no certified food protection manager onsite today- PIC's certificate had expired last year. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

Observed dishes being sanitized in 0ppm chlorine solution. No bleach was onsite. Bleach aquired during inspection and mixed up in sink at 50-100ppm to correct. Dishes resanitized that were on the air drying board. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed fish batter stored without a time on this product and no time sheet available- PIC stated that it is out about 30 minutes before using it all. Back timed today and TILT sheet emailed to PIC to fill out and keep onsite. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed a chemical near the 3 comp. sink that was not labeled and no one knew what it was- smelled like degreasor. Product discarded during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed broken plastic inside of the 1 door cooler, and torn gaskets on a couple cold hold units. Observed a cracked sugar container lid. 4-501.11 Maintain equipment in good repair.

Observed build up on rack near oven, backs of fryers, walk in racks, and road salt container. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a leaking 3 comp. sink today. 5-205.15 Maintain a plumbing system in good repair.

Observed missing floor tiles, low grout, and loose/gapped baseboard today in the kitchen, can wash, and walk in cooler. Observed broken/gapped FRP on walls. Clean floor drains and ceiling vents. 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.6-502.12 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 endcaps on freezer lights missing. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed build up on tea nozzles today. Wash, rinse, and sanitize these daily to prevent growth. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed a catfish stored away from the heat lamp and it was holding at <135F(see chart). Discarded by PIC today. Repositon lights to provide more heat coverage or do not store fish that far away. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed degreasor spray bottle stored next to fry baskets today- moved to be stored in the designated chemical storage area. 7-201.11 Store toxic materials to avoid contamination. -P

Observed a bucket of sanitizer at 0ppm today- remade to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed build up on the clean dish airdry rack today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed customer lids set out on the counter with the food side exposed to customers. Provide a dispenser for these or sleeve them so they may not be contaminated by customers. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use lids behind the counter with debris and a piece of hair on them-discarded today.

Observed broken shelving in the walk in, torn gaskets on lowboy, broken plastic on the 1 door reach in cooler. 4-501.11 Maintain equipment in good repair.

Observed build up on heat lamps, cooler vents, some gaskets, metal rack above conveyor oven, metal racks in walk in etc. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no covered trashcan in the women's restroom. 5-501.17 Provide a covered waste bin in female restrooms.

6-502.12 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 on the floors today under equipment, and in floor drains. Observed dust and grease build up on the walls today. 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 low/missing grout on the floor in places(especially dish line and can wash). Observed a hole in the FRP at the 3 comp. sink. Observed base board pulling away from the wall in the walk in cooler. Observed missing tiles near the back door and in the canwash.

Observed endcaps on freezer lights missing today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

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 45F. -P Observed baked potatoes that had been cooked 3 hours prior and still had not fallen below 70F(see chart). Potatoes discarded today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomato stored at >45F in the top of the prep cooler on the line today- products discarded to correct. Maintainence needs to be called to repair. VR in 10 days to see repair.

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 baked potatoes that had been cooling in a thin portion, not completely covered, in the walk in today and still did not meet the safe time frame mentioned in item #18. employee stated that the potatoes stayed on the counter to cool some before placing into the walk in cooler. Do not cool at room temp. Recommend to place potatoes in freezer until they fall to 70F and then move them to the walk in cooler to continue that cooling process.

4-501.11 Maintain equipment in good repair. Observed the prep cooler leaking underneath today. Observed a cracked ice bin lid on the register line. Observed leaking fryers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on fryers, gaskets, heat lamps, cooler fans, and piping.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease on the ground around the grease bin.

6-502.12 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 on the floors today under equipment, and in floor drains. Observed dust and grease build up on the walls today. 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 low/missing grout on the floor in places(especially dish line and can wash). Observed a hole in the FRP at the 3 comp. sink. Observed base board pulling away from the wall in the walk in cooler.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed endcaps on the freezer lights today missing.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not a certified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items inside top and bottom of prep cooler (see temperature chart) > 45F. CDI - all items pulled and transferred to walk-in cooler. Maintenance was notified.

4-501.11 Maintain equipment in good repair. Observed heavy condensation leak and ice build-up around vent area at bottom of prep cooler on main line. Cooler needs repair. See violation #20. Maintenance notified.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and dust build-up on sides of cooking equipment including fry equipment.

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking under 3-comp sink.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed various areas inside kitchen where baseboard and floor tiles are missing/cracked. 6-502.12 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 on cook line with grease/dust build-up.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cardboard on lower shelf of prep table. Remove or change daily. Gaskets on refrigerated make table need replaced. Friers need fronts replaced. Shelving with corrosion need replaced. Gave instruction.

5-205.15 Maintain a plumbing system in good repair.-P Observed leaking pipe at 3-comp sink. Gave instruction to repair.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Provide air gap at discharge pipes for ice machine and prep sink. Gave instruction to issue.

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. Floors thorough out are in need of grouting. Standing water at can wash, front line, near 3-comp. Provide floor adequate for proper cleaning.

2-301.14 Employees must wash hands as often as necessary to maintain clean as well as before putting on gloves to work with food. Observed two employees put on gloves and work with food without washing hands. CDI by instruction; employees removed gloves and washed hands.

4-601.11 (A) All food contact surfaces shall be clean to sight and touch. Observed food debris on a few metal trays and pans. CDI by placing items at 3 compartment sink to be rewashed.

3-501.16 (A)(2) and (B) Maintain all cold foods 45F and below. Observed sliced tomatoes 48F, and shredded lettuce 51F in top of prep unit on line. CDI by removing items. Ensure lid is maintained closed to facilitate proper temperatures.

3-501.17 All potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed slices of american cheese, container of chopped cabbage and container of cooked green beans without dates. CDI by labeling with dates.

7-204.11 Maintain chlorine sanitizer 50-200ppm. Observed two sanitizer buckets with over 200ppm. CDI by emptying and refilling. Instruction given to employee on how to properly mix and test sanitizer.

2-303.11 Employees preparing food may not wear any jewelry on their hands or wrists except for a plain smooth wedding band. Observed employee wearing bracelets. CDI by instruction with employee; bracelets removed.

5-202.11 All plumbing fixtures must be maintained in good repair and easily cleanable. Observed porcelain hand sink at entrance to kitchen cracked.

6-501.12 Physical facilities shall be cleaned as often as necessary to maintain clean. Observed heavy dust accumulation on ceiling around vents on cook line. Also observed heavy grease residue collecting on floor and walls behind and under fryers.

2-102.12 Certified Food Protection Manager - At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. PIC had no food protection manager certification. Gave instruction and reminded of the January 1, 2014 deadline for compliance.

2-103.11 (M) Person in Charge-Duties - Employee health agreement required. No health agreement available. Gave instruction and copy of form.

3-301.11 Preventing Contamination from Hands - Assure no bare hand contact with ready to eat food. Observed employee touch cooked food without gloves. Gave instructions. •

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all food contact surfaces properly cleaned and sanitized. Observed biofilm in ice machine. Cleaning process began.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Store all cold foods at 45 F or below. Observed tub of fish on bottom shelf in upright at > 45 F for less than 4 hours. All other food temperatures in unit were appropriate. The air flow may have been blocked by sheet pan on top shelf. The fish was returned to the walkin for quick chill. The sheet pan was reduced to smaller pans to allow for air flow. Gave instruction to monitor for appropriate temperatures.

4-302.12 Food Temperature Measuring Devices - Provide and use small diameter probe thermometer for temping small mass foods. No thermometer available. Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed upright freezer and low reachin not holding appropriately. The low reachin refrigerator only contains non-PHFs. The freezer is only stocked as needed. Gave instruction to have equipment repaired.