CAPTAIN D'S #404

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored on speed rack above pre-cooked crab in walk-in cooler. Do not store raw animal foods above read-to-eat foods. CDI - PIC corrected storage order. 0 pts. 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. Some pans and containers on dish shelf felt greasy to touch. Also, several bus tubs had visible food debris on them and were stored as clean. CDI - Items moved to 3-comp sink to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had visible black buildup on them. Clean soda nozzles more frequently. 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 Portioned Mac and cheese in sandwich cooler top measured 47-50F. TCS foods in cold holding shall measure 41F or less. CDI - PIC said the Mac and cheese was placed in cooler 2 hours ago so EHS allowed PIC to cool the Mac and cheese in the walk-in cooler. Only 1 item above 41F this inspection so kept at half credit. REPEAT 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 .

3-501.13 (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. ROP raw salmon was till in vacuum package and completely thawed in walk-in cooler. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages as corrective action.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor tiles damaged in kitchen. Repair or replace damaged tiles. REPEAT

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Mac and cheese and shredded cheese kits holding above 41F in prep top. Items were over stacked in unit. CDI: Out of temperature items 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect underneath 3 comp sink. Remove item.

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 food debris on sides of reach in freezer, inside prep top/unit. 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 damaged floor tiles near freezer and walk in cooler doors. 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 walls in women’s bathroom in need of cleaning.

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 food employee touch hush puppies with bare hands. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese and Mac and cheese portion cups above 41F, items were over-stacked in prep unit. CDI: Items were placed back in walk in cooler. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee manually washing dishes with wash water at 99F. CDI: Employee added more hot water, now water is 114F.

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 bottom of reach in freezers, prep units and sides of fryer with build up of food debris. 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 cracked floor tiles near walk in cooler and freezer door. Points reduced due to improvement from last inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored over broccoli and Mac and cheese inside walk in freezer. Item was removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cabbage cooling at a rate of 0.07F/min in containers covered with Saran Wrap. CDI: Saran Wrap was vented. 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 .

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 of food debris in bottom of reach in freezer. 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 damaged floor tiles throughout facility. 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 flooring and walls behind equipment in need of cleaning. Observed ceiling vents with dust build up. REPEAT

2-301.14 (B) Wash hands after using the toilet room.- P. Observed food employee enter kitchen from using restroom and start preparing food without washing hands. CDI: Food employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish being stored above broccoli inside walk in freezer. Both items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food debris build up in bottom of reach in freezers, prep tops, prep units. 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 cracked floor tiles throughout main kitchen area. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with build up of dust. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with black debris on blade. CDI-can opener placed at 3 compartment 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 .

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in freezer. Replace broken gasket

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. Clean interior of cold holding units such as reach in coolers, reach in freezers and flip top coolers with food debris and dirt accumulation. Clean interior of microwave with accumulation of food debris. Clean gaskets on small reach in coolers with dirt and food debris.

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 cracked floor tiles throughout main kitchen area as well as water stained ceiling tiles in men’s and womens restroom. 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 walk in cooler and walk in freezer floors in need of cleaning to remove dirt and debris.

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 cleaning needed to remove dirt and dust from air vents in kitchen area and men’s and womens restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). Per PIC, items had been in unit for less than 2 hours. Also observed calabash wash (made with eggs and milk) holding above 41F stored on ice. - CDI - PIC voluntarily discarded calabash wash. EHS strongly recommends placing calabash wash on TPHC. PIC moved all TCS items stored in prep unit not expected to be used within next 2 hours to WIC to quickly cool. PIC placed remainder of items on emergency TPHC until unit can be repaired. PIC completed TPHC written procedures form for emergency TPHC use while EHS present. EHS left blank TPHC written procedures form for calabash wash should PIC decide to utilize TPHC for this item. Follow up visit required for long term compliance to ensure prep unit has been repaired/replaced. - *NOTE: Risk control plan (RCP) will be implemented for cold holding. EHS and PIC will discuss and agree on RCP at follow up visit. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed multiple dead insects in dry storage area. PIC stated pest control operator had recently been to treat facility. Ensure dead insects are removed in a timely manner.

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. - REPEAT - Observed food residue and debris build up on shelving, interior of refrigeration units, and exterior of equipment throughout kitchen. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed “White Fish” on the menu under “seafood selects”, and “grilled meals”. PIC stated that the fish is actually swai. Per supervisor instruction, no points taken today. EHS will follow up with PIC regarding identification of fish on menu. Long term compliance visit to be made.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer stock bottle empty at dispenser. CDI: Stock bottle replaced. 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 prep top cooler holding items above 41F. Items in the cooler overnight were voluntarily discarded. Items loaded at 11am were rapidly cooled in the walk in cooler. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action, 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 .

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 walk in cooler while tightly covered. CDI: Product uncovered and cooled properly. 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 .

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead cock roach in dry storage area near trap. Observed fruit flies near back door. EHS recommends increasing pest control frequency.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee.

4-501.11 Maintain equipment in good repair. Gasket torn on reach in freezer. REPEAT VIOLATION Previous violation corrected. Observed prep top cooler holding items above 41F.

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. Cleaning needed on sides of equipment, inside microwaves, inside refrigeration units, shelves, in seasoning holder on broiler, and walls/ceiling of walk-in cooler. Observed microbial growth on shelving throughout walk in cooler, particularly under slats. All surfaces of equipment throughout facility with debris and build up. REPEAT VIOLATION

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 buildup present throughout entire cook line. Observed dust accumulation on vents and ceiling tiles adjacent to vents. Observed chipping paint on shelving above cook line. Observed build up on walls and floors throughout facility. REPEAT VIOLATION

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks on prep table during inspection. Store in a separate area, such as a low shelf. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw fish stored on shelf above cooked crab in reach-in cooler. Raw shrimp stored above cooked crab on speed rack in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 2 soda nozzles had visible buildup on them and needed to be cleaned. Clean beverage dispensers more frequently. 0 pts.

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 . Portioned Mac and cheeses measured 40-46F in sandwich cooler top. Containers stacked too high in pan. TCS foods in cold holding shall measure 41F or less. CDI - Mac and cheese moved to walk-in cooler to cool. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottles of degreaser and disinfectant cleaner were stored on prep table in back of kitchen. CDI - Chemicals moved by PIC. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on sandwich cooler door. Replace torn gasket. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips at establishment expired in 2018 and are off color. VR - Verification required within 10 days that establishment has acquired new test strips.

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. Cleaning necessary on sides of equipment, inside microwaves, inside refrigeration units, shelves, and walls/ceiling of walk-in cooler. Clean nonfood contact surfaces more frequently. 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. Clean walls/ceiling in cooking area. Grease buildup present. Clean physical facilities more frequently. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed soiled containers and utensils stored as clean and greasy to the touch. CDI, items removed for Wash/Rinse/Sanitize.

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 macaroni and cheese cold holding above 41F at prep cooler. Observed date mark of 10/4. CDI, item discarded by PIC.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead cock roach at WIC. Observed invoice with treatment date of 9/29 from Ecolab. EHS advised PIC that frequency of treatment may have to increase. EHS advised PIC to keep facility clean to avoid attracting pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet.

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 soiled interior of microwave. Need cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at mens restroom. Need cleaning.

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 exposed insulation from ceiling above left side of 3 compartment sink. Need repaired.

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 several containers of macaroni and cheese cold holding above 41F at Flip Top. PIC states food was made yesterday. CDI, items discarded by PIC.

Repeat: 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on macaroni and cheese and baked potato. PIC states items were cooked and prepared yesterday. CDI, items discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches on floor in back area. PIC states Ecolab provides pest control for establishment. EHS advised PIC to ensure facility is clean and is maintained clean to avoid attracting pests and to increase pest control visit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on PIC and employee. Need head covers.

Repeat: 4-501.11 Maintain equipment in good repair. Observed pitted basin of prep sink. Need replaced.

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 soiled interior of microwave, soiled shelving at walk in cooler, build up on fans at walk in’s, and soiled interiors of prep coolers. Need cleaning.

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 exposed ceiling insulation above drying rack. Need repaired. 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 ceiling tiles, soiled floors, black build up behind reach in freezer, and trash on floor behind ice machine. Need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s and men’s restroom. CDI, paper towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC soil gloves and proceed to handle hush puppies. CDI, food discarded, PIC washed hands before donning new gloves.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 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 on date marking please visit: http://meck.co/FoodSafety Observed green beans and slaw with no date mark at walk in cooler. PIC states it has been more than 24hrs since item was prepared. CDI, item date marked.

4-501.11 Maintain equipment in good repair. Observed pitted basin of prep sink. Need 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 damaged ceiling above corner of 3 compartment sink. Observed missing baseboard tiles in back area to the lower left exit door exit door. Need repaired.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for clean up. CDI, EHS discussed written plan with PIC including items that should be included in procedures.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on slaw and baked potato at reach in. PIC states items were prepared yesterday. Observed date mark of 10/4 on items at walk in cooler. CDI, items date marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled interior of microwaves and soiled gaskets/seals at walk in coolers. Need 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 black build up behind reach in cooler by hot hold area. Observed ceiling vents with build up. Observed debris behind prep table by walk in coolers. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled bus tubs stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed catfish and slaw cold holding above 41F. PIC states foods were prepared today at 11AM. CDI, items moved to walk in to cool. Foods reached 41F by end of inspection.

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 build up behind fryers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, utensils removed for W/R/S.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Mac and Cheese reheated to 127F. EHS explained to employee and PIC that mac and cheese shall be reheated to 165F. CDI, food reheated to 165F.

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

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked.

Repeat: 4-602.13 Nonfood Contact Surfaces - C Observed build up on outside of dry bins in dry storage area and outside of walk in cooler.

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 base at corner of walk in cooler. Observed damaged and peeling wall in need of repair behind fryer. 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 build up behind fryers. Need cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding Mac n cheese at 55F, potatoes at 53F, rice at 49F, lettuce at 48F. Unit is not holding food at proper temperatures. Discarded all TCS foods. Service call has been made. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac n cheese and cole slaw in prep unit without date marks. Mac n cheese in walk-in cooler was not dated. Mac n cheese in walk-in cooler was back dated and the items in the prep unit were discarded due to temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the back dry storage room.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bucket with towel and sanitizer was at 50ppm Quat. Refilled to 150ppm Quat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored handle down in bread crumbs. Facility does not use these anymore and is discarding the entire container so points are not escalated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers wet stacked on utensil rack. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky build up on dry bins in dry storage. Observed food splash on dry bin by walk-in cooler and water cooler. General cleaning needed throughout.

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 base repair needed around corners and outside walk-in cooler. 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 floor cleaning needed in dry storage. Observed wall cleaning needed behind reachin cooler and fryers.

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 ceiling vents built up with debris. Cleaning needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the walk in cooler and flip top cooler missing date labels. CDI-The items were back dated. This included baked potatoes, mac and cheese, slaw, tartar sauce, corn, rice, and gumbo. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the food product. Ensure the handles are kept out of the food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board at the flip top cooler. Have resurfaced or replaced. It is no longer smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed burned out light bulbs in the hoodvents. Have replaced.

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 insides of all the reach in coolers and walk 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 floors, walls and ceilings of the facility. Have cleaned. REPEAT.

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 two employees wash hands and turn off faucet with bare hands. CDI - EHS corrected employees and hands were re-washed immediately.

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 prepping lettuce with bare hands upon entering kitchen. CDI - Both heads of lettuce were discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with significant build up in need of cleaning. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green beans hot holding at 120F in steam well. CDI - PIC placed green beans in microwave for reheating to 165F or above.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned tartar sauces on speed rack without date marks. PIC stated they were prepped the previous day. CDI - Date mark was placed on each tray of sauces.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two female employees handling food without head coverings/hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic buckets and plastic trays wet stacked on clean dish shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use bowls and cups next to grill line without prevention of misc. contamination. EHS recommended keeping plastic wrapping on items. REPEAT. Points not escalated due to different single-service articles in violation previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of small flip top unit in need of cleaning. bserved outside of equipment in need of cleaning throughout facility. 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 walls and floors in need of cleaning throughout facility. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food product in the walk in cooler and the flip top cooler holding above 41F but below 45F. Zero points taken today due to the product holding below the old cold holding temperature, however points will be taken and product discarded if holding above 41F during the next inspection.

3-501.13 Use approved thawing methods. Observed fish product thawing in a container of water. CDI-The product was placed under cold running water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service product stored on the ground. CDI-The box was picked up. 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 shelves in the walk in cooler, and all of the reach in coolers. 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 of the facility. Have cleaned.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee not properly washing hands when a hand wash step was needed. For example, the employee was handling raw fish, removed gloves and immediately put on a new pair without a hand wash step. Employee also did not wash hands after touching their face, or when handling the container holding the old grease from the fryer. CDI-Instructed employee to properly wash hands. Also discussed with manager that more training is needed on when to hand wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump a drink into the hand wash sink. CDI-Explained that a hand sink is only used for hand washing. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the onion chopper and to the fryer scoop that are stored on the clean equipment hooks. CDI-The two items were 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 the sandwich prep cooler holding product above 45F. Also observed slaw cold holding above 45F in the ice bath. A VERIFICATION VISIT WILL BE MADE TO ENSURE THAT THE UNIT IS HOLDING PRODUCT AT 41F OR BELOW. REPEAT. **STARTING JANUARY 1, 2019 COLD HOLDING REQUIREMENTS WILL CHANGE TO 41F OR BELOW**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a sheet pan of raw fish stored ontop of a trash can, and observed ketchup, red cabbage, and bread boxes stored on the ground. CDI-The cabbage was placed onto shelving and the fish was moved off of the trash can. Have the other food products placed onto shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of cups stored on the ground. CDI-The cups were placed onto the shelf.

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 inside of the fish reach in cooler, the outsides of the fryer equipment, shelving holding the mayo containers, and outside of the tall reach in freezer. Have cleaned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into the hand wash sink. CDI-The ice was melted down and it was explained that a prep sink or 3-compartment sink should be used to dump product into. Only hand wash at a hand wash sink. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mac n cheese, and the slaw cold holding above 45F. CDI-More ice was added to the slaw container, and the mac n cheese was placed into the reach in cooler. 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 lobster meat, and slaw cooling with tightly covered wrappings in the walk in cooler. CDI-The wrappings were removed at the corners.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead roach in the dry storage area. Increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes on the ground in the walk in freezer. CDI-The boxes were picked up and placed onto shelves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees with no head coverings. Head coverings must be worn. 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 rings. Only jewelery with a plain, smooth wedding band is allowed. Have removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a styro-foam cup being stored in the sugar bag. CDI-The cup was removed. Only stored scoops with handles in product. Ensure the handle is kept out of the product.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets to reach in coolers. One to the tall reach in freezer, and the front lowboy reach in cooler. 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 fish reach in cooler, the floors in the walk in freezer, and the shelves in the walk 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 underneath the floors in the dry storage area, and underneath the frying equipment. 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 today's inspection. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed an employee handling raw fish, remove gloves and immediately don new gloves without hand washing in between. CDI-Stopped the employee and instructed to wash their hands. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the hand washing sink to rinse off a utensil. CDI-Stopped the employee and instructed to use the 3-compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the mac n cheese cold holding above 45F in the flip top cooler. The product has been over stacked. CDI-The over stacked containers were placed into the walk in cooler for rapid cooling. REPEAT.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets to cooler doors. One to the tall reach in freezer, and to the front line lowboy cooler. 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 fish lowboy cooler, and the shelves in the walk in cooler. Have cleaned. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter on the ground around the dumpster area. Have picked up.

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 walls of the facility especially underneath prep tables and behind the fry/cook line. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored on a top shelf with facility product in the walk in cooler. CDI-The drink was moved to the bottom shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 When to Wash - P Observed an employee with gloves on handle raw fish and then change gloves without washing hands. cdi employee stopped to wash hands before donning new gloves.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P There is a gap on the ice machine and it needs to be repaired so that it fully protects this product while in storage- VR within 10 days. observed raw fish stored over cooked lobster and lobster mix- cdi lobster and mix moved to the ready-to-eat shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up present inside of the top of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese products stacked too high on the small cold unit making them >45F- cdi products discarded. Do not store food above the cold line in the pans.

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

4-501.11 Maintain equipment in good repair. Observed some metal pans cracked today, prep table drain board is cracked, plastic peeling inside of microwave, multiple food scoops are cracked as well. Torn gasket on fish lowboy on the line and the slaw lowboy on the service line. Thank you for repairing the badly damaged walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. build up today on walk in racks, exterior to dry good bins, gaskets, inside and out of a couple cold units, and other areas where clear grease/grime build up is present. Cleaning still needs to be worked on but improvment has been made and is visible today.

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. Build up today on pass thru, under equipment and dust on walls behind some equipment.

Observed no certified food protection manager onstie today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon not reaching 145F throughout the product before service. Salmon discarded. A another piece was sent through and the product was burning on the underside before being done. VR in 10 days to ensure that this product, if being offered, is able to be fully cooked before service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods holding at >45F on the top of the small flip top. Observed TCS foods on the front left of the walk in cooler holding at >45F. VR in 10 days.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored between microwave and shelf where it was soiled- knife sent ot be washed.

4-501.11 Maintain equipment in good repair. Observed a walk in cooler door that is damaged- repair so that it is easily cleanable.

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 walk in fan, outside of containers(dry goods, water container).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 a broken wall and missing baseboard near the back chopper. Observed build up on floor around doors, at the food pass thru, and under equipment.

Observed a cap being rinsed off in the handsink today- sent to the 3 comp. sink to clean during inspection to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed onion ring and other wash that is made with raw shell eggs stored over lettuce and rice in the walk in cooler- egg wash moved to a lower shelf to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed build up inside of the large water dispenser and ice machine today. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed sticker residue on clean dishes that were stacked on one another- remove stickers before cleaning- if label sticker then be sure it is in good repair. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the prep sink today from last night- washed, rinsed, and sanitized during inspection- lettuce was being washed in sink that had breading from the night before(breading used on raw fish products). Lettuce taken to be rewashed after sink was corrected. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed rice and mac and cheese stacked too high on the cold table and they were holding at >45F today- discarded to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor stored in a sanitizer bottle- relabeled to correct today. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed a knife stored between the microwave and shelf that is not clean. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed a box of to go cups stored on the floor. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed the interior of the ice machine broken- repair within 10 days. 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 Observed cracked metal pans and a broken dry good container. Replace both microwaves are they are not in good repair. Gaskets on two cold tables are torn. 4-501.11 Maintain equipment in good repair.

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 dry good bins, hood system, exterior of water bucket lid, and racks on the line.

Observed a hole in wall behind ice machine, at office doorfrom, and gaps in the wall where caulking is coming up or missing. Observed low grout in the breading area on the floor. Observed build up on walls today and on walk in freezer floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield cracked in the walk in cooler.

Observed no one on duty with a manager's food saftey certificate. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed fish sandwich being put together with barehands today- sandwich discarded to correct. 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

as Observed onion ring wash(that has raw shell eggs) and breaded uncooked onion rings stored over RTE foods- egg products moved to bottom shelf. Observed raw fish stored over soup and RTE stuffed crabs- raw fish moved to the bottom to correct. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

Observed build up on tea nozzles and on the ice water cooler used to make fish wash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the veggie prep sink today- wash rinse and sanitize before use. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed rice stacked too high in the make table(can't be very high being that it is bagged), and not enough ice around the slaw to maintain 45F or less(see chart). Rice moved to walk in cooler and ice bath refilled for slaw to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed rice and green beans cooling in deep portions inside of tightly covered plastic containers. 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 no working stem thermometer onsite today. VR within 10 days. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

Observed drain flies in the facility today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed a knife stored in between the microwave and the shelf which was soiled- knife sent back to 3 comp. sink. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Observed clam shells and tea jugs stored on the floor today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed the ice machine cracked inside and hard to clean- repair. 4-501.11 Maintain equipment in good repair. Observed a broken breader container lid today.

Observed build up on walk in racks, walk in fan, and the microwaves. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed low grout on the floor near the back breading storage. Observed missing tile in the kitchen along the baseboard and a damaged wall near the office area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor build up inside ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Couple of plastic food containers stored as clean with date marking stickers still intact. CDI - Ice machine cleaned during the inspection; food containers with stickers sent to dish area for processing.

4-501.11 Maintain equipment in good repair. Observed a couple of split gaskets on low prep coolers. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean batter drips from shelving in low prep coolers and dust for sides of microwaves.

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 coping tiles next to back door. 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 dust from AC vent over three comp sink and from walls under hood system. Also, clean food debris from wall behind breading station.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Staff cleaned during the inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans with intact stickers and sticker residue stored as clean. CDI -All sent to dish area for reprocessing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw hodling above 45F on ice bath at make line. CDI - Placed on TPHC for today and recommended that facility uses TPHC on this item going forward.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of product on freezer floor. Relocate items to shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces throughout. CDI - All relocated into sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler. Walk in cooler gasket has been replaced since last inspeciton.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food residue on drying rack. Clean. Improvement noted from last inspection.

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. Build up of dust on AC vent above three comp sink. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw at make line holding at above 45F in inadequate ice bath. CDI - Slaw placed in feach in freezer for rapid cool down. Improvement from last inspection noted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food boxes stored on floor in walk in freezer. Relocate to shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic gray lugs wet stacked on drying rack. Separate to allow air drying.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cup stored at dispenser with lip contact surfaces of cups exposed. Keep these in the plastic sleeve to protect.

4-501.11 Maintain equipment in good repair. Split gaskets on low prep cooler at front of house and low prep cooler at cook line. Also, gasket on walk in cooler door loose and not sealing in places. Replace split gaskets; reattach loose gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe build up of dust from fan guards in walk in cooler and build up of crumbs from gasket of low prep cooler.

General Comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser lever hanging and making it difficult to properly wash hands. CDI- Roll of paper towels placed on top of dispenser to correct today. PIC indicated that an new dispenser has been ordered and will be installed on Thursday 7-30-15.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up inside ice machine. Clean. 4-501.114 Maintain sanitizer at correct concentrations. -P One bucket of sanitizer testing at 0 ppm. CDI - Refilled from three compartment sink. Fresh wiping cloths added may have absorbed all free chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All TCS foods in walk in cooler hodling at 46F-48F. Foods prepared less than 4 hours ago moved to walk in freezer for rapid cool down; TCS foods in the cooler longer than 4 hours were discarded. A call for service was placed and service tech arrived within minutes and adjusted cooler. Temperatures began to returen to normal.

General Comment 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 slaw prepared today cooling while tightly wrapped in reach in line cooler. CDI - Wrap was vented to allow proper cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. CDI - Placed in sanitizer bucket.

General Comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few food pans wet stacked. Separate to allow air drying.

General Comment 4-501.11 Maintain equipment in good repair. Observed split gasket on low prep cooler door. Also, the walk in cooler door latch is not holding the door closed tightly and could be contributing violation number 20. Replace the gasket and repair or replace the door latch.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be cold held at 45F or below. Observed the tartar sauce cups to be cold holding at 62F at the drive up window ice basin. CDI- all tartar sauces were voluntarily discarded.

6-101.11 Surface Characteristics-Indoor Areas - C. All floors shall be smooth and easily cleanable. Observed tiles missing in the kitchen, trash can wash, and in the freezer.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C. Vents shall be clean to sight and touch. Observed a dusty vent above the single service storage rack. CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink being stored over potatoes in the walk in cooler. Observed an employee drink without a cover being stored with single service items by the drive thru window. CDI- all employee drinks were voluntarily discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed a bucket of sanitizer with 0ppm chlorine. CDI- chlorine was added to the water solution to yield 100ppm chlorine.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed tartar sauce cold holding at 56F at the cold holding bin in front of the hot holding tables. Observed tartar sauce, butter, and sour cream cold holding at 50F at the waitress station. CDI- tartar sauces, butter, and sour cream were voluntarily discarded.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed a wet wiping cloth on top of the waitress station outside of solution.

4-101.19 Nonfood-Contact Surfaces - C. Non-food contact surfaces shall be smooth and easily cleanable. Observed a tear in the gasket of the reach in cooler by the waitress station.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Observed missing tiles in the walk in freezer.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed dusty vents above the three compartment sink.

Hands shall be washed between tasks. Observed an employee enter the walk in cooler and return to food prep without a handwash in between. CDI- employee washed her hands.

Foods shall be vented when cooling in order to ensure proper cooling temperatures. Observed the hush puppy mix cooling with the saran wrap completely over the hush puppy mix container. CDI- mix was properly vented.

A thin probed metal stemmed small diameter thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All foods shall be stored at least 6 inches off the floor in order to prevent contamination. Observed lettuce being stored in a box on the floor of the walk in cooler. CDI- lettuce was moved to a shelf.