WEST END SEAFOOD

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed smaller ice machine in dry storage room with pink build up and food debris. CDI - PIC had machine clean during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed five knifes stored clean with food debris and build up on blades. CDI - PIC moved knives to 3-comp-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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unidentified secondary spray bottles of liquid under 3-comp sink. CDI - Labeled during inspection (degreaser)

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed large in-use ice paddle stored on top of soiled ice machine. CDI - PIC moved ice paddle to 3-comp-sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards discolored with heavy score marks and deep grooves. Repair or replace.

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 on outsides of oven, top of hood system, side of hushpuppy fryer. Increase frequency of cleaning units and surrounding area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on vent covers, utility covers on ventilation system and near fryer area. Increase frequency of cleaning.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dishwasher washing dishes and not submerging dishes in sanitizer solution for proper amount of time. Facility uses chlorine sanitizer. CDI - PIC spoke with dishwasher. Informed employee to soak for 10 seconds in sanitizer solution and placed dishes back in 3 comp sine 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 .

3-501.15 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 beans with ground beef and shrimp pasta salad cooling with covers on in the reach in cooler with a rate too low. Both items were cooked when EHS began inspection. CDI - PIC uncovered all items and placed them on ice to rapidly cool. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoop being stored inside the ice machine with handle touching the ice. CDI - PIC removed ice scoop and placed at 3 comp sink to be w/r/s.

4-501.11 Maintain equipment in good repair. Observed gasket separating from the door on the 1 door upright freezer next to the fryers. Repair or replace.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed first handsink in food prep area without hand drying method available. CDI - PIC placed paper towel roll at handsink. -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 raw oysters in display case without shellstock tag indicating required information. Only one tag provided by vendor. VR no later than 01/02/2026 to ensure facility has a tag present with any unused oysters that show required harvest information. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish and ground beef out of original packaging stored inside box containing raw frozen vegetables and RTE foods. CDI - Storage corrected. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed same gloves used for raw and RTE fish at cook line. PIC educated food employee when to change gloves and EHS added this also requires a handwash. CDI - Gloves discarded and hands washed prior to putting on new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of cooked cabbage hot holding at 122-131F. Per food employee, steamer was not turned on at beginning of cooking cycle and temperature not taken before putting food into hot holding. CDI - PIC reheated to 167F. REPEAT -1.5- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory available for raw oysters that are sold in RTE form containing only Reminder. CDI - PIC printed complete consumer advisory and posted on raw menu board where raw oysters can be ordered by the pound. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unidentified containers of liquid stored in spray bottles under 3-comp sink. CDI - Labeled during inspection. -1- 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored on top of hot line equipment. CDI - PIC moved closer to register.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing wrist watch and elaborate rings. CDI - Watch removed and ring covered with intact glove. -0-

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 large box of straws stored directly on floor. Keep at least 6 inches off floor. -0-

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed debris and buildup in 3-comp sink while in use for washing dishes in the rinse and sanitizing solutions. CDI - PIC cleaned out 3-comps sink and discussed checking cleanliness of solution before using. -0-

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 on outsides of oven, top of hood system, side of hushpuppy fryer. Clean often enough to prevent buildup. -0-

5-205.12 Prohibit a cross connection between potable and non-potable water. -P Observed faucet of 3-comp sink below flood rim of water with fish inside. CDI - PIC removed faucet from below flood rim and used a shorted bus tub that provided an air gap of at least one inch to prevent cross-connection. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed loose trash around dumpster area. Clean. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on vent covers, utility covers on ventilation system and near fryer area. Clean often enough to prevent buildup. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp hot holding in steam well at 120-121F. CDI - PIC reheated to 165F, -0- 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 portioned cole slaw cups at 46-47F. CDI - PIC voluntarily discarded and checked cole slaw in RI. Cole slaw was made earlier in the day and remaining cole slaw was 38-39F. -1.5- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0 ppm chlorine concentration used for storing wiping cloths. CDI - PIC refilled with chlorine sanitizer at more than 50 ppm. -.5-

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 dishes being washed in 3-comp sink with hot water at 93F. CDI - PIC refilled with water at 127F before resuming dish washing. -.5-

6-303.11 Provide required lighting intensity. Observe no lighting provided under hood system. All lights not working. Provide adequate lighting. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. No area has been designated for dented cans. CDI- Place on shelf was designated for dented cans. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetables stored on direct contact with shelving in walk-in cooler. CDI- vegetables were discarded.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil used for covering of shelf at bottom of prep table in kitchen area. CDI- Foil was discarded. REPEAT (half points due to no points taken at last 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind fryers in kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility did not have any working in facility who have taken or passed and ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 container of Lima beans stored in the refrigerator that were not dated. PIC stated that they are not using the hot bar this week. CDI- container of Lima beans were denatured and discarded into trash can. -zero- 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed bottom shelving of prep table that was lined with aluminum foil. Foil is replaced as needed. Recommendation is to remove foiled and repair or replace table. -zero-

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 debris from fish prep sink and exterior of display case coolers in facility.

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee “rinse gloves” in prep sink in kitchen area. Employee was prepping raw shrimp, rinsed hands with gloves in sink, then proceeded to began prepping cooked food. CDI- education was done by inspector. Employe removed gloves, washed hands in hand sink, and put on clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole black bass, and coleslaw that were held above 41 F. CDI- PIC denatured and discarded five black bass into trash can. Coleslaw was placed on ice in freezer and allowed to chill. -zero- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed a container of flying insect pesticide that was labeled “for household use only”. CDI- container was removed from facility. -zero-

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 coleslaw that was cooling in tight, covered containers inside of another deep container. CDI- Items were discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing containers in wash solution that was 88F (must be at least 110 F). CDI- water drained and refilled with solution that was above 110F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Provide lid for ice bin at front counter. CDI- lid was provided.

5-501.17 Provide a covered waste bin in female restrooms. Lid is broken on container in women’s restroom. Provide intact lid.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of steamed shrimp on steam table that was stored below 135 F. Shrimp was prepared and hour before inspection. CDI- items were reheated to 170 F. -zero- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw on ice in kitchen area that was stored above 41 F. CDI- coleslaw was placed in walk-in cooler to properly cool. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp thawing in a container of water with no agitation at prep sink. CDI- cold water was turned on for agitation. REPEAT (half points due to severity).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in container with solution that registered 0 ppm (at least 50 ppm). CDI- wiping cloth was placed in container of solution registering 50 ppm. -zero-

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 floors under equipment and in corners of kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (half points due to severity).

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish that was thawing in on container of water that was not agitating by running water. CDI- water was turned on for agitation.

4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard used to line a shelf underneath a prep table. Do not use cardboard to line shelves. CDI- PIC removed cardboard. -zero-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two chest freezers used to store fish that were marked “household use”.

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 floors under equipment in fryer area and in corners. Clean splash from walls behind prep stations in kitchen area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed catfish that were 60 F after preparation and placed in display case cooler for sale. CDI- instructions were given to place catfish in walk-in cooler on ice to cool since they are not for immediate. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bin of ice at the drink station without a lid. Provided a lid for ice bin or an ice bin with lid.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in kitchen area. One hand sink less than five feet away had paper towels. CDI- PIC provided paper towels at hand sink. -zero-

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 oyster tags not stored in chronological order. CDI- tags were stored correctly.

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 knives stored on side of prep station in dirty area. CDI- knives were taken to the 3-comp sink to be cleaned.

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 coleslaw that was stored in the walk-in cooler above 41 F. PIC stated that coleslaw was made last night. CDI- two containers of coleslaw were denatured and discarded into trash.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shrimp pasta salad and tossed salad that were cooling in sealed containers in the display case cooler. PIC stated that items were made this morning at 11 am. CDI- items were uncovered and placed in the walk-in cooler on ice to further chill. 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. Clean dust from hood screens in hood system above fryer area.

Observed coleslaw cooling with a tight lid. CDI- coleslaw was uncovered.

Observed salt and other seasonings that were not labeled. CDI- PIC labeled containers.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in a container of water without agitation. CDI- water was agitated.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed three deep chest freezers that are in use in facility.

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. Repair damaged areas of floor in kitchen area.

2-103.11 - Person in Charge - P- PIC was unable to discuss or provide written documentation of all food borne illnesses and symptoms. CDI- PIC was provided with a MCPHD written employee health policy and poster.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf- Observed no written clean up plan. CDI- PIC was educated on the clean up plan and provided with a MCPHD clean up plan.

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- REPEAT- Observed tags being retained without a last shellstock sold date on them. A VR will occur no later than 10/10/21 to ensure proper documentation of tags is being upheld.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with dark build up on the inner walls. Clean as often as needed to prevent and reduce the build up.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed first aid supples stored above food prep areas. CDI- PIC moved items away from food, food prep, and other retail storage areas.

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 descaled raw fish and slaw cooling at ambient air. CDI- PIC moved items to the walk in cooler and added ice to slaw to quickly cool the items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed grease and food residue build up on cooking equipment, food prep equipment, and cold holding equipment. Clean as often as needed to prevent and reduce the build up.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash and other litter items around dumpster area. Dumpster area is a shared dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 all floors throughout the facility rough, chipped, broken, absent grout and not easy to clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff. Repeat violation

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 sale date not being recorded on shell stock tags . 10 day verification required.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezers in use in facility.

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

2-301.14 When to Wash - P Observed employee adjust face mask while cutting raw fish, then continue to cut fish. CDI- Employee removed gloves and washed hands.

3-304.15 (A) Gloves, Use Limitation - P Observed employee washing his hands with used gloves on in the handwashing sink. CDI- gloves removed and hands properly washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed no soap at the handwashing sink during the time of inspection.CDI-PIC provided soap.

Repeat. 4-501.11 Maintain equipment in good repair.-Observed rust present underneath, and along the lid of the chest cooler. Also observed some rusted shelving in prep and cook areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on the display rack not cold holding below 41F. Ice was added to these items as an immediate correction, items observed to be 41F or less within 20min.

4-501.11 Maintain equipment in good repair. Observed rust present on several pieces of equipment in the prep and cooking area. such as chest coolers and shelving. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed non-easily cleanable, non-ansi containers used in the breading station. Replace items with ANSI or commercial use containers.

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 slight tile and wall damage in areas around the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection

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 house made cole slaw containing TCS ingredients not date marked in the walk in cooler. PIC stated that it had been prepared the morning of todays operation, and that the facility keeps the cole slaw for up to three days. EHS allowed PIC to date the item, and reminded PIC that it must be dated each time it is prepared if held for more than 24 hours.

4-501.11 Maintain equipment in good repair. Observed rust present on the lower sections of equipment such as coolers and racks.

2-101.11 PIC shall be present during all hours of operation. -PF Present PIC not food safe certified. (Repeat)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler holding TCS cut cabbage at 51 degrees. All raw fish in cooler staying cold on ice baths. Cut cabbage disposed of by PIC. CDI- Cooler turned down by worker, observed cooler air at 41 be end of inspection. Observed ice bath of cole slaw in kitchen at 48 said to have been made approx. 3 hr 30 minutes ago. Ice added to ice bath, cole slaw observed at 45 degrees 30 min later.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Obeserved no air thermometer in walk in cooler, outside thermometer dial appears in-accurate. - x

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 holes in floor in front of walk in cooler entrance and inside walk in cooler, water seeping out of these holes. These floors need repair.

2-101.11 PIC shall be present during all hours of operation. -PF Present PIC not food safe certified. (Repeat)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler holding TCS foods btw. 52-54 degrees including cut cabbage, cut , butter, and one container of cole slaw. All raw fish in cooler were staying cold on ice baths. Have walk in cooler serviced. All out of temp TCS foods voluntarily disposed of by PIC. Facility can continue to operate by using ice baths to keep fish cold. Will follow up within 10 days that cooler is serviced.

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 a head of cut cabbage not date marked, unknown when it was cut. CDI- PIC disposed of cabbage.

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 floors in can wash storage room and in kitchen under equipment, needing cleaning.

2-101.11 PIC shall be present during all hours of operation. -PF Present PIC not food safe certified. (Repeat)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Obsered employee personal drink stored on top of container of cabage in walk in cooler. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed most food pans stored as clean with food particles, fish scales left on them. Dishes need better cleaning. CDI- Dirty items placed in 3 comp sink for re-washing.

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

4-501.11 Maintain equipment in good repair. Observed one of the plex glass doors missing from fish display cooler, needs replacing. Observed a few condensation leaks from walk in cooler fan unit needing repair.

5-205.15 System Maintained in Good Repair. Observed floor drain piped for HVAC condensation clogged in hot water heater utility room, condensation water accumulating on floor. Needs repair.(this is a utility room that does not effect operation of the facility)

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 floors behind cooking equipment needing cleaining of build up. Observed ceiling and outsides of HVAC vents above scaling area needing cleaning of fish scales build up.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed frier operating without one hood vent. CDI- Vent replaced.

2-101.11 PIC shall be present during all hours of operation. -PF Present PIC not food safe certified. (Repeat)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans being stored as clean with food residue on the outsides and a couple pans with tape stuck to them. CDI- DIshes placed in 3 comp sink for re-cleaning and removal of tape.

It 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed can wash FRP loose and cracked, needs repair and/ or replacing. GENERAL COMMENT: Facility offers shellfish at times, observed non approved shellfish consumer advisory sign but no shellfish was on sale at the time. Gave PIC consumer advisory template to post proper sign.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food protection manager certification. (REPEAT)

4-501.11 Maintain equipment in good repair. Observed metal rack under cutting boards at fish scaling sink that is peeling and showing rust, needs replacing. Observed plastic shelving in kitchen with some broken areas, needing replacing soon. Observed a food tub in use to store food that is badly cracked, needs replacing.

-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 FRP wall covering around can wash separating from can wash wall, needs repair.

6-303.11 Intensity-Lighting - C Lighting very low in walk in fish cooler, need equivalent of 10 ft candle light intensity in food storage areas. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on shelf in walk in next to food stand food items. Need to label and store personal items separate.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food protection manager certification. (REPEAT)

4-501.11 Maintain equipment in good repair. Observed walk-in cooler with an ambient temperature of 55F. Minimal items inside (shelf stable salad dressing and boxed fish on ice 32F). Per management door of cooler had been open for cleaning which may have contributed to loss of temp, but after 15 minutes ambient temperature still at 55F. CDI- all iced fish will be placed in a chest freezer. Facility is voluntarily closing. Will have a service technician out in the morning for service and facility will not reopen until walk-in is reading at required temperature (45F or below) and repair has been verified by EHS. VERIFICATION REQUIRED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food protection manager certification. (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 Observed cut cabbage used for cole slaw in walk-in cooler not datemarked as required. CDI-PIC to datemark.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

•4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf PIC indicated that power to the facility had been out at different intervals overnight. Duke energy was in contact with PIC throughout process. Two boxes of raw fish were placed on large amounts of ice and remained cold at 45F or below in the walk-in cooler. All food in freezers remained frozen. There was no food comprised.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build-up and old food debris on fryer equipment and mixer.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

4-501.11 Maintain equipment in good repair. Observed plastic doors on cold holding unit broken in need of repair. 4-101.11 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed unsafe materials in use for FCS.

2-102.12 Certified Food Protection Manager - C At least one person on site shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to site and touch. Observed food transport bin stored as clean but soiled with debris near prep sink. CDI, operator started cleaning process while on site. Improvement made since previous inspection.

3-501.13 Thawing - C Use proper methods to thaw food. Observed shrimp and fish thawing at room temperature at 3 compartment sink. Observed fish and shrimp thawing on 3 compartment sink at room temperature. CDI, operator relocated fish to walk in cooler to thaw and relocated shrimp to thaw under running water below 70 degrees F.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on 3 comp sink and countertops.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil debris on equipment in and around fryer units and on floor. Repeat. Observed metal partition at prep sink near walk in cooler accumulating debris. Observed soil in storage racks in walk in cooler and some odor. Ensure shelving and floors of walk in unit cleaned.

5-205.15 System Maintained in Good Repair - P Keep plumbing system in good repair. Observed leaking PVC pipe at handwashing sink near warewashing area. Verification required by 2/7/14

6-201.11 Floors, Walls and Ceilings-Cleanability - C Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed FRP board peeling at window in kitchen between 3 comp prep sink and 3 compartment warewashing sink. Seal to provide an easily cleanable surface. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some water on floor behind front display case.