MR 3S CRABPOT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in storage room area. CDI - PIC removed insects.

4-501.11 Maintain equipment in good repair. Observed double door RIC, double door RIF, and low boy cooler with damaged door gaskets. Replace gaskets.

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 storage shelves and push carts with food debris and build up. Increase frequency of cleaning units.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceiling in need of detailed cleaning especially near steam unit and ceiling near fryers. Increase frequency of detailed cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed (3) fryers, (2) ovens and other equipment that may or may not be functional being stored in storage room area. Equipment that is not longer functional shall be removed from establishment. 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 ceiling damaged near can wash and 3-comp-sink area. Repair or replace damaged ceiling panels. Observed in storage room pieces of dry wall missing exposing bare wood/bricks. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed parts of the ceiling in main kitchen with absorbent material. Replace ceiling with absorbent material.

REPEAT 6-303.11 Provide required lighting intensity. Observed pair of ceiling tube lighting not turning on in hallway leading to storage room from bathroom. PIC will order new bulbs or motion sensor. Light meter register 0 footcandles 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up. Increase frequency of cleaning unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean two scissors with food build up hanging above prep sink. CDI - PIC moved scissors to 3-comp-sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils and equipment stored in sanitizing compartment with food debris and build up. CDI - PIC moved items to wash compartment. 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 .

REPEAT 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 single service portioned cups inside dry ingredients being used as a scoop, for example, garlic powder, seasoning salt, onion powder. CDI - PIC removed single service portioned cups.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed lower shelf of prep table and storage racks with heavy rust build up. Replace items. 4-501.11 Maintain equipment in good repair. Observed fryer baskets with rust build up and metal strings broken. PIC will order new baskets.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP panels separated from wall exposing drywall near the mop sink 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 ceiling vents with heavy dust build up in need of cleaning or replacement above hand washing sink area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above mop sink area and 3-comp-sink in need of repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken pieces of equipment being stored throughout establishment. Remove equipment from establishment. ( three fryers, one broken prep table, one oversized oven) 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 in storage room pieces of drywall missing exposing bare wood/bricks. PIC will speak to owner regarding repairs of 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. Observed flooring near grease trap with missing and damaged tiles.

REPEAT 6-303.11 Provide required lighting intensity. Observed ceiling tube lighting not turning on in hallway leading to storage area. PIC will order new bulbs or motion sensor. Light meter register 0

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over cooked shrimp and cooked rice in RIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw crab and raw shrimp in RIF stored over corn and fully cooked mussels. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle with blue liquid without any form of identification. CDI - PIC labeled bottle soap & water. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals for 3-comp-sink without any form of identification. CDI - PIC labeled one container detergent and second container quaternary sanitizer.

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 single service bowl with no handle being used to scoop flour. CDI - PIC voluntarily discarded item.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed lower shelf of prep table heavily rusted and being supported my beverage crate. PIC will have both items replaced. Observed hand washing sink next to steam unit without splash guard. PIC will add splash guard or rearrange steam unit. 4-501.11 Maintain equipment in good repair. Observed fryer baskets with rust build up and metal strings broken. PIC will order new baskets. 4-501.11 Maintain equipment in good repair. Observed hand washing sink next to prep sink splash guard broken off.

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 RIF and RIC with food debris and build on lower level. Increase frequency of cleaning units.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP panels separated from wall exposing drywall near the mop sink 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 ceiling vents with heavy dust build up in need of cleaning or replacement above hand washing sink area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above mop sink area in need of repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter and broken pieces of equipment being stored throughout establishment. Remove equipment from establishment. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed three fryers and one large convention oven non-fictional being stored in facility along with three rows of artificial grass. Items need to be removed from facility if not necessary for operations. 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 in storage room pieces of drywall missing exposing bare wood/bricks. PIC will speak to owner regarding repairs of facility.

REPEAT 6-303.11 Provide required lighting intensity. Observed ceiling tube lighting not turning on in hallway leading to storage area. PIC will order new bulbs or motion sensor. Light meter register 0.4 6-303.11 Provide required lighting intensity. Observed 2 out 2 lights bulbs for hood system broken. PIC will have bulbs replaced.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink block by steam table and not in-use fryer. CDI - PIC moved fryer away from hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink. CDI - PIC provided paper towels.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles in RIC above 70F that was cooked around 11:00AM. Cooling window has been past for reheating. CDI - PIC voluntarily discarded container of cooked noodles. See temp chart. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary squeeze bottle of blue liquid without any information and secondary spray bottle, of clear liquid near can wash area. 3-comp-sink detergent and sanitizer were observed unlabeled without any information. CDI - PIC labeled all bottles. degreaser, water, bleach water, detergent, and quat sanitizer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without any form of hair covering.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed food cart with rust and debris build up where flour and TCS batter mix is stored..PIC will have food cart replaced. Observed lower shelf of prep table heavily rusted and being supported my beverage crate. PIC will have both items replaced. 4-501.11 Maintain equipment in good repair. Observed fryer backset with rust build up and metal strings broken. PIC will order new baskets. 4-501.11 Maintain equipment in good repair. Observed hand washing sink next to prep sink splash guard broken off.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall coved and starting to separate near the mop sink 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 ceiling vents with heavy dust build up in need of cleaning above hand washing sink area. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above mop sink area in need of repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter and broken pieces of equipment being stored throughout establishment. Remove equipment from establishment.

6-303.11 Provide required lighting intensity. Observed ceiling tube lighting not turning on in hallway leading to storage area. PIC will order new bulbs or motion sensor. Light meter register 0.4

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink partially blocked by steam table and fryer. CDI - PIC stated hand washing sink does not get used. the closest hand washing sink is on the adjacent wall. EHS advised PIC to contact code enforcement to potentially having hand washing sink removed. PIC was able to shift fryer enough to allow EHS to wash hands.

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 cooked macaroni and cheese and container of boiled eggs without any form of date marking in low boy cooler. CDI - PIC was allowed to properly date mark foods. 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 .

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp and raw beef thawing without any running water. CDI - PIC moved raw shrimp to stove to be fully cooked and turned on cold running water for raw beef.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths stored on prep unit. CDI - PIC made quintenary sanitizer solution at 300PPM and stored cloths inside.

REPEAT 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 clear portion cups being used to scoop out dry ingredients for example, white flour, powder garlic, all purpose seasoning, and black pepper. CDI - PIC removed all clear portioned cups from dry ingredients containers.

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several rows of single service containers stored face up near steam table. CDI -PIC flipped all single service containers face down.

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 steam table unit with food build up on lower storage shelf in need of overall cleaning. Observed three tier push cart with heavy food build up and debris also in need of overall cleaning or replacement where flour and TCS sauce in ice bath is stored.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall coved and starting to separate by the mop sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with heavy dust build up in need of cleaning above hand washing sink. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling above mop sink area in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked macaroni and cheese date marked 01/01/24 above 41*F in reach in cooler. See temp chart. CDI - PIC voluntarily discarded container of cooked macaroni and cheese. 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 secondary spray bottle above hand washing sink without any form of identification. CDI - PIC labeled bottle glass cleaner. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two clear containers of chemicals without any identification connected to wall dispenser for 3-comp-sink. CDI - PIC labeled containers detergent and quat sanitizer.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing on drainboard of prep sink in clear container of water at 52F. CDI - PIC stated the raw shrimp is in the process of being cooked, the raw shrimp has been thawing for 30 minutes. PIC proceeded to cook shrimp.

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 five secondary squeeze bottles without form of identification on low boy cooler. CDI - PIC labeled bottles, teriyaki sauce, chili Sauce, liquid butter x2, and honey garlic.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few dead insects underneath cooking equipment and 3-comp-sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without any form of hair covering handling 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 clear portion cups being used to scoop out dry ingredients for example, white flour, powder garlic, all purpose seasoning, and black pepper. CDI - PIC removed all clear portioned cups from dry ingredients containers.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several rows of single service containers stored face up near steam table. CDI -PIC flipped all single service containers face down.

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 wall coved by the mop sink loose, tiles missing and cracked throughout facility, bottom wall cove lining missing in some areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with heavy dust build up in need of cleaning above hand washing sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed back storage room with several floor planks and backsplash tiles along with a kitchen oven being stored at establishment from another store. PIC stated they items will not be used at this 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. Observed damaged ceiling above mop sink area in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of raw chicken wings, raw catfish and raw chicken breast in low boy cooler above 41*F. Food was placed in low boy cooler yesterday. CDI - PIC voluntarily discarded three containers of food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed batter mixed with milk and eggs meant to be cold near fryer above 41*F. CDI - PIC discarded plastic container. PIC stated they typical keep it inside a ice bath. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seven secondary squeeze bottles that are not easily identified on top of microwave. CDI - PIC labeled container squeeze bottles are housed in.

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 box of clear single service bottles stored on floor. CDI - PIC moved box off the floor.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink loose and no longer sealed 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 four storage racks with heavy food built up. 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 boy cooler with heavy food debris on door gaskets. Increase frequency of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling damaged above mop wash area. Damage does not appear to water damaged. Observed wall in storage room with exposed wires and pipes. 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 wall coved by the mop sink loose, tiles missing and cracked throughout facility, bottom wall cove lining missing in some areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with heavy dust build up in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall in storage room with exposed pipes and wires from wall and ceiling. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed back room with wooden floor planks and backsplash tiles along with a kitchen oven being stored at establishment from another store

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 directly next to raw fish and raw shrimp in lower boy cooler. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shrimp hot holding below 135*F. PIC states cooked shrimp was put into steam table 30 minutes ago. CDI - PIC moved shrimp back to stove to reheat. EHS observed reheating reached 172. 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 cooked macaroni & cheese above 41*F. CDI- PIC moved item into RIF to quickly 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed five in-use squeeze bottles that are no easily identified throughout kitchen. CDI - PIC labeled all five in-use squeeze bottles.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed clear single-use cups in four different seasoning containers covered. CDI - PIC discard cups and replaced with serving spoons.

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 lower shelf of RIC rusted with pooling water 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 boy cooler door gaskets with heavy food debris. CDI - PIC will replace gaskets.

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 paint chipping from wall near hot holding station.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink below 100 ppm. EHS and PIC figured out that there has to be sufficient water pressure for Quat dispenser to work correctly. CDI PIC demonstrated increasing water pressure to obtain 200 ppm Quat sanitizer. REPEAT Points not escalated due to PIC demonstrating long term corrections For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.11 (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 above shrimp in Reach in freezer. PIC stated that it was personal food. CDI PIC removed chicken from freezer For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer dispenser at 3 comp sink not operating properly. CDI PIC demonstrated that he knows how to use chlorine and has test strips. EHS advised to use chlorine until dispenser is repaired REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service food trays stored unprotected in back storage area near exit door and unused dirty equipment. CDI PIC moved trays to kitchen

4-501.11 Maintain equipment in good repair. Observed broken and unclean equipment stored in the back storage area that may create a harborage for pest. Remove from facility before next inspection.

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 inside of Reach in freezer in kitchen with buildup and debris. Observed shelving unit next to fryer with buildup and debris. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the floor near mop sink with low gout and standing water. Observed a large hole in ceiling above mop sink. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certificate expired April 2023. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink 50 ppm. PIC will notify owner to have dispenser adjusted. CDI PIC will use chlorine as sanitizer until dispenser is repaired. PIC has chlorine test strips. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed rice reheated in microwave to various parts 117-120F and put in hot well to hold hot. CDI PIC put rice back in microwave and heated to 165F. 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Alfredo sauce in hot well at 56F, sausage at 69F, and cooked shrimp at 80F. Employee stated he just took out of reach in this morning and plans to reheat the food. EHS advised employee to leave food in refrigeration until ready to reheat. CDI PIC put food in reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Marinated chicken wings, raw shrimp, and catfish nuggets in prep cooler above 41F. PIC stated that Items were prepped yesterday. EHS advised PIC to cool foods back down after prep before putting in prep cooler. PIC voluntarily discarded item. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 shredded cheese, cooked shrimp, and sausage not DM. PIC dated items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 inside of all reach in freezers with large amount of buildup and debris. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a large hole in ceiling above mop sink. 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 floors around and behind equipment with grease buildup and debris. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cup with a straw on above bags of sugar. CDI Employee moved cup. 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 chicken stored above cooked eggs and beef in low reach in. Observed uncovered corn on the cob stored under raw chicken and seafood in freezer. CDI PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw fish, shrimp, beef, and boiled eggs above 41F in low reach in. PIC stated that items had been in reach in for a few days. Observed cooked crab meat in container on prep top at 64F. CDI PIC voluntarily discarded products 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of milk not date marked. CDI PIC date marked milk. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp being thawed by sitting in a large container of water. CDI PIC put shrimp in reach in cooler. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon completely thawed in ROP package in low reach in. CDI PIC voluntarily discarded.

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 2 squeeze bottles of sauces not labeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use container stored under steam table facing up. Observed sauce cups and lids stored out of plastic and facing up (in front area).

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 white cutting board with several grooves with black colored build up.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of prep table near cook line with large amount of rust build up. Observed hood with large amount of grease build up 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 large amount of grease and debris build up on floor around equipment all 3 comp sink. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink in front cooler, in reach in freezer, and on dry storage shelf with food supples.

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 eggs and chicken over RTE cheese in a box. CDI-PIC moved eggs and chicken to the bottom

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout facility .

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 handles of the pots/pans with residue. Area needs cleaning. Shelves, prep unit/stand ups need cleaning on the front.

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 mop sink wall loose, the lining broken and loose, 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 tiles broken around the mop sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed all fryers baskets with heavy grease build-up. CDI-PIC set inside the soaking sink (2 of the three) and will W/R/S all 3 later.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed PIC trying to reheat pasta in a steamwell-they explained it was done. EHS asked what the temp of reheating food was, they thought 135F. EHS explained if it's a reheat (not commercial) it was to be 165F. CDI_PIC voluntarily discarded.

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 only stand up cooler that is not a freezer, above 41F. The food inside was between 48-51F, it was voluntarily discarded, and some of it that had been frozen was still in temp and moved to a different area. VR REQUIRED 7/9/2022

4-501.11 Maintain equipment in good repair. Observed stand up cooler holding food above 41F (48F ambient air), 1 fryer not working. Observed 2 stand up cooelrs with dents on the door, one with the front fan cover falling off and the handle plastic broken. Rusted shelving on the prep units.

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 units, coolers on the inside, shelves, and fryer area in need of cleaning-grease and food debris.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall cove by the mop sink loose, tiles missing and cracked throughout facility, bottom wall cove lining missing in some areas. A/C vent pipe hanging over food items.

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/poster or kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef steaks stored next to shrimp and lobster, all was raw and all was thawing. CDI-PIC moved steaks to allow them to thaw in the reach in separately than seafood. 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 steaks stored over RTE sausages. CDI-PIC moved steaks to the reach in separately.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese in the front hotbox and level 4 HH-the mac and cheese was 123F or below. PIC explained they have new HH containers (and they do) and they are not sure if this is causing the issues. PIC turned heat all the way up and it was reading CDI-PIC voluntarily discarded mac and cheese due to temp abuse. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed mac and cheese in the stand up drink cooler at 118F. PIC said they made the M/C this morning and they packaged in about 20mins ago. CDI-EHS explained it will not cool well in the drink cooler, and in plastic. PIC moved it to the stand up freezer to cool for 30min-1hr and will continue to cool it that way from now on. REPEAT.

4-501.11 Maintain equipment in good repair. Observed 2 stand up cooelrs with dents on the door, one with the front fan cover falling off and the handle plastic broken. Rusted shelving on the prep units. 3-comp sink has tape on it and it's leaking around faucet.

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 counters and the sides of units, shelves in need of cleaning

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles by the mop sink. Wall cove and paneling loose by the mop sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 5 items (noodles, corn, shrimp, shrimp mix, gravy,) in the hotwell below 135F, and mac/cheese in the hotbox below 135F. PIC said they cooked them on the grill this morning. HH was turned all the way up. Mac/cheese was reheated in the microwave. PIC reheated all items above 165F, on the grill and they will not use the microwave for items again. VR REQUIRED 9/20/2021. 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 milk and garlic n oil with no DM. EHS explained once these items are opened they need a DM, most items did have a date. (or they can replace the garlic N oil for Garlic N water). CDI-PIC DM

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 5 bottles of cleaner with no label. CDI-PIC labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 4 employees with no hair restraints. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the 3-comp sink leaking at the faucet, the handsink cold water doesn't work-only the hot, the soap dispenser is broken and sitting next to the sink making it hard to wash hands properly. Observed stand up freezer with a broken handle and ice building up inside, and the bottom panel is bent. The second fryer is broken and not is use *recommends removing it. Shelving in facility is rusted.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a hole in the ceiling above the can wash. Broken floor tiles near the can wash, the grease trap is above the floor level. 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 the floors, walls and ceiling in need of cleaning.

2-301.14 When to Wash - P Observed employees contaminate hands after washing by turning off faucet with washed hands. CDI - EHS spoke to PIC about the appropriate way to wash hands. Employee washed hands without recontaminating them.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wash cloths in one handsink and a pitcher in another. CDI- PIC had employees clean out handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink next to 3-comp-sink. CDI - PIC placed paper towels by handsink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to be recleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed seafood mac and cheese in hot box at 120 F. CDI - PIC reheated mac and cheese to 165 F in microwave. Hot box temperature was adjusted.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sausage in package on floor by back door. CDI - PIC moved food into reach in. PIC stated food had just been delivered that morning.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays and cups on floor in storage area. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility had both QUAT and bleach sanitizer test strips but none for lactic acid sanitizer which was being used at 3-comp-sink. Facility needs to obtain lactic acid sanitizer test strips. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in gaskets of reach ins and build up in and on the outside of the microwave. Needs cleaning. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on 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 build up on the floors and walls. Needs cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink access was limited by hanging bottles of cleaners. CDI- PIC moved bottles. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink by hot holding. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink by 3-comp-sink. CDI- Paper towels and soap were provided at handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils on clean side of 3-comp sink had debris on them. CDI - PIC had items rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service trays and other items on the floor in storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on microwave, the handsink, and on the sink drainboard. Needs to be cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser was sitting on the edge of the handsink and one soap dispenser was missing. Remount soap dispensers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with food manager certification during the time of inspection. Needs to be certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked by a HH unit. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Alfredo sauce, chicken, beef, spaghetti, cold holding at temperatures above 41F. PIC voluntarily discarded the sauce, and the chicken and beef tranferred to a cooler as both were raw.

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 spagetti cooling in the RI in tight covered deep container. CDI. PIC tranferred to a shallow opened dish and its cooling from 80F to 45F in 20minutes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees working in the kitchen with no hair restrains. Needs to wear hair restrains when working in the kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stained single use cups stored under employee drinks. CDI. PIC removed them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed lots of build up in micro wave and RI cooler. Needs to be cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat pasta in the back reach in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed shrimp pulled from the freezer with no pull date. Shrimp only had prep date. CDI- PIC dated items to reflect the pull date of 10/17.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical spray bottles not labelled during inspection. Labelled by PIC during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee drink stored above food storage area in the reach in freezer. Item moved to lowest shelving where no contamination of customer items will occur.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth left out of sanitizer, on a prep table in the kitchen area. Item was replaced. EHS advised PIC that a bucket of sanitizer may be kept in the facility in which to store such wiping cloths in between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks of reach in cooler units, and sides of equipment in the cooking area with accumulated food residue/grease present.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid ajar at time of inspection. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster drain plug missing during 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 damage to baseboards and walls throughout kitchen area, observed light fixture damaged above the three compartment sink. 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 food residue and grease accumulating behind equipment and on floors underneath equipment.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a dirty glove in the hand sink by the prep sink. CDI - glove was removed; do not put things in the handsinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage, corn and shrimp holding below 135F in the steam table. CDI - items were reheated; see temperature chart.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed raw shrimp, lobster tail, whiting and milk and egg batter holding above 41F and 45F. CDI - all items were cooled down with ice and in the freezer. Reminded the PIC of the temperature change to 41F. Because items were found above 45F, points were deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

REPEAT VIOLATION 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle unlabeled. CDI - bottle was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of bleach sanitizer too strong and bleaching out the test strip. CDI - bottle was remade at 50 ppm.

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 linguini cooling while covered in the reach in cooler. CDI - explained proper cooling methods; noodles were placed in an ice bath and then the freezer to continue cooling. See temperature chart. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed raw seafood held on ice during lunch but the facility does not have an ice machine to keep up with the ice melting to hold food at 41F or below. Strongly suggested purchasing a cooler for the line to hold the raw fish. Fish was placed in the freezer to maintain 41F.

General comment 4-501.11 Maintain equipment in good repair. - Observed a broken rice warmer; repair/replace.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy build up on the cart next to the fryers and on the tables and equipment throughout the kitchen.

REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed build up on the floors and walls throughout the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored on top of cooked crab. Observed cooked crab stored with raw steaks. CDI - items were re-arranged correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed heavy build up on multiple fryer baskets and a flour bin. CDI - items were removed to be washed.

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 an open package of crab and an open gallon of milk without dates. CDI - items were dated.

General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer unlabeled. CDI - bottle was labeled.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed to-go boxes stored on the floor.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy build up on the inside and outside of equipment, tables and the shelves by the hot water heater.

General comment 6-501.18 Maintain handwashing sinks, toilets and urinals clean. - Observed build up on the hand sink by the fryers.

Repeat violation 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed heavy grease and splash build up on the walls in the kitchen. Clean walls

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink between prep sink and 3 compartment sink non-functional. VERIFICATION REQUIRED.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two packages of open noodles in dry storage not properly covered/protected. CDI noodles placed in container covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pot of potatoes in hot holding below 135F. Observed items in to-go boxes waiting to be served without any type of hot holding. See temperature chart for temperature observations. CDI pot of potatoes reheated above 165F and held in hot holdign unit above 135F. Items in to-go boxes placed on TPHC procedure until PIC can obtain hot holding device. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice, heavy cream, catfish, shrimp and fish batter holding out of temperature control. See temperature chart for temperature observations. CDI rice, heavy cream and batter voluntarily discarded. Catfish and shrimp rapidly heated to over 200F up check of final cook temperature. EHS is recommending items be placed on TPHC (emailing procedures) or facility begin using ice baths of all products holding out of temperature control. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. CDI sanitizer prepared and tested at proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; shelves under equipment tables, shelves in equipment, etc.

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 and walls and all supporting fixtures collecting heavy grease debris. Facility must increase cleaning frequency of all surfaces.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dishes then attempt to reheat food without washing hands before donning gloves. CDI discussion with PIC and employee on handwashing frequency. Employee washed hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed flour in storage not covered/protected. CDI flour placed in sealed container.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed employee not sanitizing dishes when washing. CDI discussion with PIC and employees. Sanitizer prepared and tested at proper concentration. Dishes rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles, alfrado sauce, corn and rice in hot hold below 135F. See temperature chart for temperature observations. CDI items reheated above 165F and placed in hot holding unit to hold above 135F. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fish batter, individual packaged mac n cheese, boiled eggs, fish and tomatoes in large two door cooler above 45F. See temperature chart for temperature observations. CDI items in reach-in voluntarily discarded. Fish batter placed on ice bath. VERIFICATION REQURIED.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for use. VERIFICATION REQUIRED.\

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live pest behind 2 door reach in. VERIFICATION REQUIRED.

4-502.11(A) Maintain utensils in good repair. Observed two door reach-in not holding products below 45F. Observed heavy condensation collecting in reach-in cooler. Observed split gasket on reach-in cooler.

5-402.13 Maintain sanitary sewage system.-P Observed heavy leak on 3 compartment sink.

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 food and grease debris collecting on floor under grill/stove areas, reach/freezer areas, prep sink and storage room.

6-303.11 Intensity-Lighting - C Observed lighting not meeting proper intensity at 3 compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at hand sink next to prep sink and towel dispenser was jammed at the other hand sink. CDI (corrected during inspection) Dispenser unjammed and paper towels put at other hand sink next to prpe sink that has no dispenser.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw fish in 2 door refrigerator. CDI by moving chicken to bottom shelf and a food storage guide handout was provided.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed covered containers of white rice and seafood rice stacked in the 2 door refrigerator. Rice was cooked before they opened at 11. CDI Seafood rice was uncovered and separated into 2 shallow metal pans, stirred and returned to the refrigerator. White rice was uncovered and stirred. Temperature and times were taken and was not cooling at .54 degrees per minute. Cooling handout provided.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer over 200 ppm in spray bottle. CDI by diluting. Proper method shown for making sanitizer. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled cleaner. CDI by labeling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks and straws in customer area stored improperly. Straws are not in paper or dispenser and forks are stored with the handles down. Also raise bottom dry storage shelf 6 inches off floor so you can clean under shelf.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Ensure leg on 2 door refrigerator is attached.

6-501.19 Closing Toilet Room Doors - C Provide self-closer on restroom door. 5-501.17 Provide a covered waste bin in female restrooms. Provide covered waste bin in restroom. You may have two bins, one should be covered.