THE JUICY CRAB

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed batter mix containing whole milk and raw eggs above 41F in ice bath that only contained water next to grill from early this morning. CDI - PIC voluntarily discarded large bowl of batter mix. See temp chart. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of marinara sauce above 41F prepared yesterday in flip top unit #3. CDI -PIC voluntarily discarded pan of portioned cups of marinara sauce. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of raw shrimp above 41F in WIC with unreadable date marking and no accurate time line of when food was potentially thawed. CDI - PIC voluntarily discarded pan of raw shrimp. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked potatoes and corn with incorrect time stamps. Cooked Corn (3:00PM-8:00PM) , Cooked Potatoes (2:00PM-4:0PM) CDI - PIC was allowed to correct time stamps.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 3 columns of plastic and metal pans wet stacked on storage shelf. CDI - PIC rearranged items to allow for self draining.

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 large sugar and flour bin near BOH hand washing sink with food debris and build up. Increase frequency of cleaning containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee food and other personal items throughout kitchen area. PIC will strictly designated one area for personal items. All items were moved to centralized location.

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 Observed an employee use bare hands to turn off the water after washing hands. -CDI- EHS provided education on proper handwashing procedures. Employee rewashed hands correctly. (2 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pot being stored in the hand sink on the cook line upon arrival to inspection. -CDI- Pot was removed. (0 pts)

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of liquid medication and a bottle of ibuprofen being stored directly over one of the flip top units on the cook line. -CDI- Employee relocated the medication to an appropriate area. (1 pt)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed calamari and frozen crab legs being thawed in still water. -CDI- Water was turned on. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw shrimp stored on shelf above oranges in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Water leaking in walk-in cooler is dripping onto cherries in original container. Store food away from water leaking to prevent potential contamination. CDI - PIC moved cherries away from dripping water. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee that was portioning sauces was not wearing hair restraint. Food employees must wear a hair restraint such as a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Water dripping in walk-in cooler. Repair leak and ensure food is not stored under dripping water. 0 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw eggs on top of a pan of mussels. CDI PIC moved eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a tub of cooked chicken wings in the lowboy cooler not date marked. Also observed 3 trays of wings that were cooked yesterday not date marked. CDI EHS educated PIC and food was date marked. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed 1 tub of cooked corn with wrong time on it. PIC was not sure when they were removed from temperature control. CDI PIC voluntarily discarded the corn.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed multiple bags of crawfish being thawed in a sink of water that was above 70F and there was no running water. PIC stated that the bags were taken out about an hour ago. CDI PIC turned on water and employee began to portion crawfish and put them in the WIC to cool down.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep top cutting board. CDI PIC put cloth in sanitizer bucket. REPEAT

4-501.11 Maintain equipment in good repair. Observed water leaking from the condenser fan in the WIC.

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. Observed employee eating at prep table near 3 comp sink. CDI EHS educated employee and PIC instructed employee to relocate. Prep table was cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked crawfish in prep top above 41F. Crawfish container was overfilled. PIC stated that they were just filled after lunch. CDI PIC removed top portion of the container and put them in the WIC to cool back down. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 sanitizer spray bottle not labeled. CDI PIC labeled the spray bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table with the rice cooker. CDI PIC moved sanitizer spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep top cutting board. CDI PIC put cloth in sanitizer bucket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using sink and surface sanitizer and using QUac test strips. PIC stated that they have ordered the correct test strips and expect delivery any day. CDI EHS provided PIC with 10 sink and surface test strips.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed raw chicken wings received at 45F. PIC stated that the truck driver had the boxes sitting outside of the truck when they arrived this morning. EHS advised facility to check temperature of TCS food when delivered before truck driver leaves. CDI Boxes were put in the WIC with top open so they could cool down quickly. See temperature chart. 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 .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility not keeping oyster tags for 90 days. PIC threw the old ones away. CDI EHS educated PIC on dating tags, keeping them 90 days, and storing them in chronological order.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook handle raw shrimp and then touch cooked corn without changing gloves. Observed employee wash his hands and then dry his hands with a used cloth towel. CDI PIC educated employee and he washed his hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a cup of water in the handwashing sink near grill. CDI PIC removed cup from sink.,

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris. CDI PIC moved slicer to dish room to be w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility keeping cooked corn and potatoes on TPHC without putting discard time on containers. Employee stated that he cooked these foods at 12:30 pm today. CDI PIC put discard time on containers

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed dish machine thermometer not turning on. PIC changed the battery and it was off by 15 degrees from EHS thermometer after 3 runs through machine. VR needed 3-30-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at the bottom of the back door.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee thawing bags of raw oysters in one compartment of the 3 comp sink and washing boiled eggs and crab legs in the other compartments. CDI PIC educated employee and the eggs were removed from sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep top cutting boards. CDI PIC put towels in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying clean dished with a cloth towel. CDI PIC educated employee and dishes were ran through the dish machine again.

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 2 containers of crabs over stacked in the prep top units. CDI- Items portioned. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sealed containers of sauce on shelf near leaking vent in walk in cooler. Items removed. EHS advised PIC to call maintenance to fix leaky vent. Remove all items in the vacintity of leaking vent.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed scissors used to cut crabs. Scissors cannot be taken apart for cleaning. CDI- Removed. PIC will get new scissors that can be broken down for cleaning. 4-501.11 Maintain equipment in good repair. Observed containers chipped and cracked. Replace items.

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 flour bin at fryers and sugar bin near ice machine in need of cleaning.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tag without date of last sold. CDI- Date changed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crabs stored in prep top 2 holding above 41F. CDI- Crabs portioned and placed in the walk in cooler to cool. Observed milk wash for breading holding above 41F. CDI- Milk was within time/ temp parameters and was placed on time. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 prep top 1 in need of cleaning. Condensation collecting on unit. CDI- Unit wiped down.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Obsered no vomit/ diarrhea plan. CDI- EHS Provided plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags without date of last sold. Date tags

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, crawfish, mussels and crabs holding above 41F in the prep top. Observed water and milk base for breading holding above 41F. CDI- Food items portioned and placed in the walk in cooler to cool back down to 41F. Water and milk base placed on TPHC. 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 crawfish, mussels, crabs and shrimp over stacked in the prep top. CDI- Items portioned. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the dish pit. CDI- Paper towels placed at the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over oranges and sodas. CDI- Oranges and sodas removed. For more information on food storage order please visit: http://meck.co/FoodSafety

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 eggs, mussels and shrimp over stacked in the clean dish storage area. CDI- Items portioned. 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 .

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 low reach in unit 1 in need of cleaning.

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 Observed raw oysters, fish and shrimp stored over ready to eat eggs and raw potatoes. CDI- All raw items removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit plan. CDI- EHS sent plan.

5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed lids stored in handwashing sink. CDI- Removed.

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 Observed raw shrimp behind cooked crawfish in the prep top. CDI- raw shrimp placed in front.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS emailed policy to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan for facility. CDI- EHS emailed plan to facility

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels placed at the handwashing sink at the bar. CDI- Paper towels placed at the sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed wrong date on the shell stock tag from yesterday. CDI- Correct date placed on tag. Observed wrong tag stored with oysters. CDI- Correct tag placed with oysters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 shelf storing clean dish storage in need of cleaning.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed date not recorded on tags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lobster, crabs, clams and mussels holding above 41F in the prep top unit. Unit was holding all other foods below 41F. CDI- Items were portioned and ice bags were placed on the items.

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 crabs, mussels, clams and lobsters over stacked in the prep top unit. CDI- Items portioned and ice bags placed on items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in need of cleaning.

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 in the prep area in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired serve safe. Expiration date reads 3/30/21. - 0 -

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not being kept with shell stock until empty. CDI - Discussed why shell stock tags need to stay with shell stock until last item has been used. Reach out to shell stock provider to obtain extra tags for each container (tags can not be duplicated). If provider is unable to provide extra tags, keep all batches together in prep unit underneath the prep top containing the oysters. Oyster tag was placed with shell stock by end of inspection. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, oysters, fish, hush puppies, cheese sticks, and wings reading above 41F in prep unit. Ambient temperature of unit at 50F. CDI - All items that had been in unit under 4 hours was moved to walk in cooler to rapidly cool. All items out of temp for more than 4 hours were voluntarily discarded. A VR will occur by 6/26/2021 to ensure unit temp has been repaired. Utilize ice bags and use of TPHC until cooler is fixed. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked potatoes and corn cooling tightly covered in walk in cooler. CDI - Items were vented to allow proper air flow and cooling. Discussed use of sheet pans and utilizing the freezer to help with rapid cooling. - 0 -

REPEAT.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers and bowls on the dish rack.

REPEAT.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed spillage/ sticky residue on the bottom of the wine display cooler. Observed debris/build up on the shelving above the 3 compartment sink.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed some grease / oil accumulating on hood ventilation system.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic tops stored in a soiled bin. Also observed plastic containers stored as clean with food inside. CDI-Items moved to be rewashed. 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 the handle of scoop in contact with flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of large plastic containers on the dish rack. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed sticky substances on the outside door of the reach in units at the bar station.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Ensure documented employee health policy addresses return to work guidelines after illness, symptoms and exposures. Observed no return to work guidelines in policy provided. VR- provide documentation within 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on bar ice bin lid and designated employee beverage area stored on the ledge of a prep top flip cooler in the kitchen. Provide designated areas away/below food/utensils. CDI- by removal/disposal.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no record of the date the last shellstock sold. VR- provide within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon slicer and strainer with food debris. CDI by removal to re-wash and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of coleslaw in the 2 door under counter unit at 42F. CDI by voluntary disposal. Unit was set on 41F, advised to lower setting to allow for proper temp. No other TCS items inside unit and all other cold foods at 41F and below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked potatoes and corn stored on the prep table with marked 4 hour times for disposal. Facility was unable to provide a written procedure. VR- provide within 10 days.

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 bar wiping cloths stored on splash guard of handsink instead of wiping cloth buckets. CDI by removal.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors and grease container lids open. Observed bags of trash, a mattress and carseat stored in trash enclosure. Areas is shared with other strip mall tenants. Advised to contact strip mall management for maintenance of this area.