SKRIMP SHACK #32

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - observed food employee handling raw fish then proceed to handle and prep pudding without washing their hands in between. CDI, employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed low soap at 1 handwashing sink. CDI, soap refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fish and shrimp cold held in flip top but unit not maintaining TCS foods at required temperature . foods added to TPHC procedures. Vr required to ensure follow up and calibration of flip top prep unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer testing greater than 400 ppm quart. CDI, sanitizer diluted with water.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar and powdered sugar not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors left open.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle broom and proceed to handle food without washing his hands. Employee used hand sanitizer. EHS educated employee and he washed his hands.

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 milk batter for fish being held on TPHC without the time being marked on the dry erase board. CDI PIC stated that it was last prepared at 2 pm and she marked the dry erase board.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse on the shelf above single use items. CDI employee moved the purse.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee drinks on top of prep units, stored on bottom shelf with food and food wrappers, and on shelf with food in the WIC. CDI PIC moved drinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the Mac and cheese in the hot well at 117F. PIC stated that it was put in the hot well 3 hours ago. CDI PIC reheated to 165 in the microwave. 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 blue cat fish and gizzards in the lowboy cooler and Cole slaw in the prep top at 46F. PIC stated that the cat fish and gizzards had been out when preparing a large order. CDI PIC put fish and gizzards in the WIC and cooled down to 40F and PIC voluntarily discarded the Cole slaw. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed aerosol spray and other chemicals stored on shelf with napkins and straw. EHS educated PIC and he put chemical in chemical storage area. PIC also designated a shelf for non food related items.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee remove gloves, retrieve items from WIC, don gloves and begin to prepare food. CDI EHS redirected employee to wash hands and don new gloves.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed bowl of milk based batter for fried items being held on time with no paper work. VR TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time stamp for milk based batter held on time. CDI PIC marked time item was removed from RIC.

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, dust and debris on shelving throughout prep area, on fronts, handles and inside RIC and RIF. Clean with more frequency.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two bays of prep sink, one with raw fish, and one with raw shrimp thawing with thin stream of water flowing between the both. Observed 5 minutes later and water was turned off because bays were full. Discussed placing items in containers, placing them in prep bay and running water over that to allow items to be fully submerged, water to be flowing to agitate and overflowing water to drain so as to not overflow bays. EHS suggested to take bags of frozen shrimp and thaw in WIC rather than via water as they are unable to thaw two items at once. CDI Items were thawed and moved to next prep stage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with not head covering.

4-501.11 Maintain equipment in good repair. Observed torn gasket in low boy reach in freezer with fries.

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 insides and outsides of RIC with debris and residue. Increase cleaning frequency.

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 AC vent beginning to rust in back kitchen. 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 wall and ceiling around vent with dust build up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over prepared collards. CDI Collards moved to correct order. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw shucked oysters. CDI Oysters moved to location above raw chicken For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed one RIC not being used. PIC stated it was not functioning properly. Repair or replace. Observed gaskets on prep units torn, repair or replacement needed. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids and doors open.

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 AC vent beginning to rust in back kitchen. Repeat.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee begin to don gloves without a hand wash first. CDI Employee redirected to wash hands and don new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of used raw fish containers with liquid still in containers being stored in contact, directly on top of flour and breading containers. CDI PIC moved containers to wash area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food residue and debris in microwave. Increase cleaning frequency.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two bays of prep sink, one with raw fish, and one with raw shrimp thawing with thin stream of water flowing between the both. The shrimp was fully submerged and agitating off into the fish bay. The fish was not completely submerged. Ensure items are completely submerged and not running off into each other.

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

4-501.11 Maintain equipment in good repair. Observed one RIC not being used. PIC stated it was not functioning properly. Repair or replace. Observed gaskets on prep units torn, repair or replacement needed. Repeat. No escalation in points replaced shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed insides of RIC with debris and residue. Increase cleaning frequency. Repeat no escalation in points cleaned shelving from last inspection.

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 AC vent beginning to rust in back kitchen. Repeat.

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 chicken stored behind raw fish in prep top cooler. CDI: Chicken was rearranged to the front of the prep top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some stickers remaining on pans that were stacked together stored as clean. CDI: Pans were removed for washing. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozzles. Ensure more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler holding items above 41F. Products were placed in reach in cooler less than 3 hours prior. Product was rapidly cooled to 41F in the walk in cooler. VERIFICATION REQUIRED Currently, TPHC will be used. TPHC form filled out during inspection. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored on top shelf in the walk in cooler above food for the restaurant. Keep items for employees stored separate from restaurant food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 2oz portion cup stored in Old Bay seasoning stored on shelf. CDI: Cup removed.

4-501.11 Maintain equipment in good repair. Observed some shelving in walk in cooler rusting and paint chipping off of shelves.

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 some build up on shelves in the walk in cooler.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed water left on with pistol grip sprayer at the mop sink. CDI: Water turned off and pistol grip sprayer removed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in place at the dumpster.

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 AC vent beginning to rust in back kitchen.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple unlabeled spray bottles of chemicals. - CDI - PIC labeled all spray bottles appropriately.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw whiting, flounder, and shrimp thawing in standing water in individual bays of three compartment sink. Running water was observed running over the bay containing shrimp, but not other the other two bays. Running water must flow over all thawing products. - CDI - Education provided. PIC agreed to thaw less at one time in three compartment sink moving forward. Whiting and flounder were moved to walk-in cooler to continue thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few flies in facility. Contact licensed pest control operator to treat facility for flies.

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 hot water at 3 compartment sink only reach 106F. Detergent manufacturer label does not indicate a specific hot water temperature requirement. PIC stated issue was noticed the previous day and a work order was placed for it. - VR - Verification required within 10 days to ensure hot water can maintain at least 110F.

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 buildup between equipment on cook line. 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. - Observed black buildup along wall at three compartment sink. Clean and increase cleaning frequency to maintain clean.

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 opened gallon of milk with no date mark. Milk date marked. CDI 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employees with no head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket with wiping clothes holding low concentration of sanitizer. New bucket filled and tested. Tested correct concentration. CDI

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed shrimp in the walk in cooler cooling while in a deep half pan and tightly covered. Product cooling at a rate of .05F/min. Product was 70F and moved 1 degree over 20 min. CDI: Product was iced down and cooled properly. Product was thawed under running water too long prior to cooling. EHS and PIC discussed the need to take temperatures of items after prep to determine if product can be cold held or needs to cool down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in reach in cooler above 41F and cole slaw portion in reach in cooler above 41F. CDI: Chicken moved to walk in cooler to rapidly cool. Cole slaw cooled to 43F within 1 hour. Product allowed to continue to cool down. Unit air temp was 33F. REPEAT VIOLATION Observed milk in prep top holding above 41F. Milk was in a bowl with a colander that does not fit in prep top appropriately. EHS and PIC discussed using a half pan with a perforated half pan to do the milk wash with products. This would keep the cold air within the unit as well as eliminate the need to move the milk in and out of the cooler for orders. PIC stated that he will have to order a half pan for use. EHS will make follow up compliance visit to verify long term compliance of cold holding. Future non-compliance will result in a risk control plan and/or permit action. 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 .

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 shrimp cooling in prep top cooler and in walk in cooler in deep pans. Walk in cooler pans were covered. CDI: Product was iced down.

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout coolers in facility. Replace torn gaskets. Observed shelving in the back prep area is rusting. REPEAT VIOLATION 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink in need of recaulking to wall.

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 hood in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids and doors open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster.

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 dust build up on ac vent covers and the adjacent ceiling tiles. Ensure more frequent cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed handling breading mix that raw fish goes into. Employee then went to handling pan that fully cooked food was put on without washing hands in between. Wash hands when switching from handling raw animal foods to handling clean utensils or ready-to-eat foods. CDI - Employee educated and washed hands. Kept at half-credit due to this only occurring once, and employee was washing hands after touching all raw foods, but failed to realize the breading is also a raw product due to the raw fish going into the bus tub. 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 . Cheese, cole slaw and lettuce in reach-in cooler measured 45-51F. Unit air temperature was 50F. Portioned crab meats in sandwich cooler top measured 41-60F. Cups were stacked above fill line of pan. CDI - Items moved to walk-in cooler to cool. VR - Verification required within 3 days that reach-in cooler has been repaired. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw fish thawing under running water that was 83F. Bus tub of raw fish that was already thawed measured 56F. Thaw TCS foods under refrigeration or under running water that measures 70F or less. Thawing methods shall not raise temperature of food above 41F. CDI - Raw fish moved to cooler. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Establishment only has dial thermometer. VR - Verification required within 10 days that establishment has thermometer with thin tip probe.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees not wearing hair restraints. Food employee must wear a hat or hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler door and reach-in cooler door. Reach-in cooler is holding at 50F. Repair cooler to hold below 41F. Replace torn gaskets. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection. PIC, Ron, has taken class but is awaiting scores and/or certificate. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee handle raw fish and then wash hands for approximately 5 seconds before rinsing and then using freshly cleaned hands to turn off unclean water paddles. CDI- EHS directed employee to wash hands using full hand wash process and to turn off water using the paper towel. Hands re-washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket placed in front of back area hand sink blocking access to knee paddles which control water supply. CDI - bucket removed.

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 house made banana pudding cups in ice bath on front line holding at 48f. Ice/water level very low and not effective for cold holding. CDI - pudding allowed to remain until end of 4 hours and then discard. REPEAT - no point escalation as all cold holding equipment working properly and all other TCS foods found to be below 41f.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of unlabeled purple chemical in back area and in storage closet PIC identified as Scout detergent. CDI - bottle labeled. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored as clean stacked together wet. Air dry pans before stacking together.

4-501.11 Maintain equipment in good repair. Observed upright freezer #3 with damaged front plate between the doors preventing doors from complete seal. Excessive frost buildup and ice accumulation in unit due to warm air entry. Repair. REPEAT - no point escalation as repair issues noted previously have been corrected.

5-205.15 Maintain a plumbing system in good repair. Observed small leak from 3 part sink drain line. Repair. Observed knee paddle controls for cook line hand sink not turning off after use - employees must manually pull paddle to turn off water. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection. PIC, Richanda, is not certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned containers of green beans in chill pan and macaroni and cheese in ice bath at prep line holding above 41f. Flip top unit that normally holds these items is out of service waiting for repair. Chill pan is not effective cold holding for items in styrofoam portion cups. Cups may be stored in ice bath if the ice/water level is maintained at sufficient levels to keep food inside containers cold. PIC noted they are anticipating repair of unit today if possible. CDI - portion cups allowed to remain until 3:15pm which is end of 4 hour hold time and then discard. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red (sanitizer) buckets without labeling used to hold peroxide multi disinfectant in kitchen. CDI - discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in kitchen area. Contact pest control operator for service. 6-202.13 Properly locate mechanical insect control devices. Observed fly strips with numerous dead attached flies suspended from ceiling above food prep sink area. Remove.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at fry/hush puppy area with no hair restraint and while wearing watch and dangling charm bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer solution prepared/in use for storing soiled wiping cloths at cook line. Soiled cloths observed laying on equipment surface.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knife on cutting surface of prep cooler laying on top of soiled damp wiping cloth with food contact surfaces in direct contact with the cloth.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed case of single use cups stored on floor in back of house. PIC noted no delivery today.

4-501.11 Maintain equipment in good repair. Observed countertop mount can opener with heavy rust on non-food surfaces and chipping on food contact blade area. Replace. Observed some corrosion on shelving in back of house area. Repair. REPEAT. No point escalation as previously noted repair issues were corrected.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit or diarrheal clean up procedures. CDI by education. Procedures and flyer left on site during inspection. 0 point deduction.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee use gloved hands to bread raw fish fillets and then remove soiled gloves and begin to don clean gloves to handle cooked and ready to eat food with no associated hand washing. CDI - EHS directed employee to wash hands. Hands washed and gloves changed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at either hand sink at beginning of inspection. CDI - towels replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with heavy buildup on blade. CDI - can opener relocated to dish area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hushpuppy batter containing egg sitting on countertop at 89f for duration of inspection. PIC noted they made earlier today and were experimenting with rolling balls and placing into cooler instead of portioning to order. Balls placed into cooler but source bowl of batter was not. CDI- PIC discarded and made new batch. Once the batter is rehydrated, either cool it and hold at 41f or lower or use TPHC procedures to hold at room temperatures and discard after 4 hours.

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 various portion cups of house made slaw in front line counter with no date marking. PIC confirmed the portion cups were not the same date batch as the bulk container in the WIC. CDI - discarded. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition. Observed open partially used container of commercially prepared potato salad with “Use By” date of 9/7/21. CDI - PIC discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unlabeled sudsy chemical near front hand sink. CDI - bottle labeled.

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 house made portioned cups of banana pudding cooling at front line. Pudding cups placed into ice bath however ice level less than 1/3 the height of the cup resulting in the bottom portion cooling properly and the top portion not properly cooling. CDI - removed to WIC to quickly cool

3-501.13 Use approved thawing methods. Observed haddock fish fillets thawing in vacuum sealed packaging in WIC. Packaging noted that fish should be removed from package prior to thaw. Remove vacuum packed fish from sealed packaging prior to thawing in the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed upright freezer #3 with damaged front plate between the doors preventing doors from complete seal. Excessive frost buildup and ice accumulation in unit due to warm air entry. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two blue cutting boards with heavy wear/deep cuts no longer smooth and cleanable. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal beverage stored on top of hushpuppy batter at front line and employee cell phone laying on prep surface in back of house.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC without food protection manager certification. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nested on clean dish shelf.

4-502.11(A) Maintain utensils in good repair. Observed white spatulas discolored and not in good condition. 4-501.12 Cutting Surfaces - C Observed small cutting board in need of replacement/repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit on site no longer in good condition to provide accurate reading. CDI - New set provided while on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside and on gaskets fry station flip top. Observed shelves in need of cleaning underneath prep tables.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC without food protection manager certification. *New permit past 210 day window*

5-202.12 Provide at least 100F water at handsinks. -Pf Observed front sink’s hot water paddle jammed and unable to provide hot water to handsink. Observed back sink providing 80F. Verification required with 10 days. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back handsink without soap for hand washing. CDI - PIC provided pump soap until dispenser can be fixed.

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 opened milk, salsa, and lettuce without date marks. CDI - PIC placed correct dates on products. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of green beans with 1/4 date mark; time/temperature window has expired. CDI - Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility without thin probe thermometer. CDI - PIC was able to provide new thermometer while on site today.

3-305.14 Food Preparation - C Observed cell phone on counter during active food prep. Employee relocated cell phone.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside fry station flip top.

5-205.15 Maintain a plumbing system in good repair. Observed faucet in need of repair at back handsink. Observed hot water paddle at front handsink in need of repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce overe readu to eat foods. CDI- reorg begun

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50 ppm QAC. CDI-Remade to 200ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed late prep leafy romaine and cut tomatoes to be above 41,all else below. CDI- placed on temporary TPHC, recomend TPHC for these

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

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 multiple soiled wiping cloths on back table and one in sanitizer not strong enough.

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 handlesstored atop soiled lids.