CATCH 21

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 directly over containers of mayo and ranch dressing in WIC. 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)(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 open bag of raw gyro meat stored open bags of onions rings and French fries in double doo RIF. Observed open bags of raw breaded chicken stored open bags of raw burger patties, and lobster meat in same unit. CDI - PIC corrected stored order. EHS gave education and storage order poster. 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 fully cooked hard boiled eggs stored among raw crab legs in the same container located in a cold drawer. EHS verified packaging of eggs and crab legs. CDI - PIC voluntarily discarded container of food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of blue cheese, tzatziki sauce, and ranch dressing above 70F on counter top from this morning. CDI - PIC voluntarily discarded items. PIC was educated on either keeping items in ice bath, TPHC, or switch gin to shelf stable dressing. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of raw chicken stored directly on the floor in WIC. No receiving came in today. CDI - PIC removed box of chicken off the floor.

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 damaged and rusted metal wired storage racks in WIC and above flip top unit. Replace units.

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 splash and debris on ceiling tiles throughout kitchen. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC large container of cut lettuce above 41F which was prepared yesterday. CDI - PIC voluntarily discarded large container of cut lettuce. 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 several portioned cups of blue cheese and tartar sauce on counter top above 41F from roughly 5:00AM. CDI - PIC voluntarily discarded several portioned cups of blue 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced tomatoes, container of sliced American cheese, and canned mushrooms above 41F in flip top unit from yesterday CDI - PIC voluntarily discarded foods. 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 .

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed drink/display cooler being used to store TCS sauces . CDI - PIC moved TCS items to low boy cooler.

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 several plastic containers stored clean above 3-comp-sink with date marking stickers still attached. CDI - PIC moved items to 3-comp-sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up inside ice chute of beverage dispensing unit. Increase frequency of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing with quaternary sanitizer solution at 0PPM. EHS noticed sanitizer bottle was empty and PIC had no other form of sanitizer. CDI - PIC obtained bleach sanitizer. 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

REPEAT 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 raw salmon thawed from this morning still in manufacturer packaging located in WIC. CDI - PIC voluntarily discarded 6 pieces of unopened salmon.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored on the floor in WIC. CDI - PIC moved box to shelving.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed drink/display cooler being used to store TCS sauces . CDI - PIC moved TCS items to low boy cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "NON-Commercial Chest Freezer" housing frozen foods located in the corner by the entrance.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash solution dark and heavily soiled with food debris floating. Rinse compartment was observed with raw shrimp and other food debris. CDI -PIC drained and cleaned both wash and rinse compartments. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no form sanitizer to sanitized equipment or utensils. CDI - PIC instructed employee to go and purchase bleach at near by store. Employee returned with bleach and was observed using 200PPM to sanitize in 3-comp-sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in low boy cooler open bag of French fries stored on top of a raw shrimp container. CDI - PIC moved bag of French fries to RIF. 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 PIC pick up raw lobster and salmon that was dripping liquid directly on top of cooked hard boiled eggs stored in the front of portion of cold drawer. CDI - PIC voluntarily discarded pan of cooked hard boiled eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fully cooked chicken wings stored out of temperature control below 135F. -CDI- EHS educated PIC on maintaining temperatures above 135F or placing them on TPHC and PIC placed chicken wings into WIC to quickly cool. PIC will use TPHC for future compliance. 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 .

REPEAT 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 raw salmon and lobster completed thawed from this morning still in manufacturer packaging located in cold drawer. CDI - PIC voluntarily discarded pan of unopened salmon and lobster tail.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one "house-hold use only". Observed drink/display cooler being used to store TCS items. CDI - PIC moved TCS items to low boy cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "NON-Commercial Chest Freezer" housing frozen foods.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage with no lid or straw stored in dry storage area above retail items. -CDI- PIC relocated items. -0.5-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed PIC handle raw shrimp and then begin to return to RTE food without washing hands. -CDI- EHS intervened, educated PIC on when to wash, and PIC washed hands. -0- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee re-washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over fries in prep units. Observed raw salmon stored with RTE lobster and raw shrimp commingled with RTE crab legs in cold drawers. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 chicken wings and fries sitting out of temperature control below 135F. -CDI- EHS educated PIC on maintaining temperatures above 135F or placing them on TPHC and PIC reheated chicken wings to above 165F and voluntarily discarded fries. -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 sliced cheese in prep unit above 41F. Observed multiple items in WIC above 41F. Observed items in display cooler above 41F. Refer to temperature chart. Observed ambient air of WIC at 54F and display cooler at 79F. **3 DAY VERIFICATION REQUIRED** -CDI- PIC voluntarily discarded items. -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 .

3-501.13 (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 raw fish thawing not removed from ROP environment. -CDI- EHS educated PIC on proper thawing methods. **REPEAT** -0.5-

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 multiple squeeze bottles with no labels. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed walk-up window open while not in use with no fly protection. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of food stored on floor in dry storage area. -CDI- PIC relocated items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet. -0.5-

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 tongs stored below grill, on top of cold drawer, on unclean portion of unit. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items and placed at dishpit to be W/R/S. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one "house-hold use only". Observed drink/display cooler being used to store TCS items. **REPEAT** -1-

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 shelving for dry spices with heavy buildup. Observed tops and sides of equipment in need of cleaning, such as cold drawer unit. Increased and more thorough cleaning frequency recommended. -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 food splash on walls at BOH near rice cookers and dishpit area and on floors and walls in hard to reach areas, beneath and behind equipment. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above retail items in dry storage area and WIC. Observed employee phone stored on prep table. **REPEAT** -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed item stored in front of handwashing sink blocking access. -CDI- PIC relocated item. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over fries in prep unit. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

3-501.13 (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 raw fish thawing not removed from ROP environment. -CDI- EHS educated PIC on proper thawing methods. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thin probe thermometer not functioning due to low battery. **10 DAY VERIFICATION REQUIRED** **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two "house-hold use only" chest freezers and a "house-hold use only" blender. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink stored on prep table. -CDI- PIC relocated items. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee return from outside and begin to don gloves to engage in food prep. -CDI- EHS intervened and educated PIC on washing hands before donning gloves and food employee washed hands. **REPEAT** -2-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw shrimp and fish in prep unit. -CDI- PIC corrected storage order. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- 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 items prepared today cooling in WIC with plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic coverings to facilitate rapid cooling. -0- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thin probe thermometer not functioning due to low battery. **10 DAY VERIFICATION REQUIRED** -0.5-

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 multiple squeeze bottles with no labels. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two "house-hold use only" chest freezers and a "house-hold use only" blender. **REPEAT** -1-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to engage in food prep. -CDI- EHS intervened and educated PIC on washing hands before donning gloves and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee use phone and then begin to return to food prep without washing hands. Observed 2 food employees wash hands and not use barriers to turn off faucet. -CDI- EHS educated food employee on when to wash and food employee washed hands. EHS educated food employees on using barriers to turn off faucets and food employees rewashed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp and chicken skewers stored over mayo and liquid butter in WIC. -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)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw fish and shrimp in prep unit. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken wings holding at 72F. Observed tater tots holding at 93F. Observed cooked garlic holding at 130F on stove. -CDI- PIC voluntarily discarded Tater tots and garlic and reheated chicken wings to 168F. **REPEAT** -3- 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 potatoes in cold drawer at 44F. Observed cut lettuce, sliced provolone cheese and American cheese and shredded cheese blend above 41F in prep unit. Observed heavy cream, turkey bacon, sausage, sliced tomatoes, raw marinated chicken, boiled eggs and other items above 41F in WIC. Refer to temperature chart. Observed ambient air of WIC at 49-53F. -CDI- PIC voluntarily discarded of items not prepared today and placed items prepared/received today in freezer units. **3DAY VERIFICATION REQUIRED** **PIC MOVED TCS ITEMS RECEIVED TODAY TO FREEZER. MAINTENANCE PERSON TO ARRIVE THIS AFTERNOON TO MAKE REPAIRS AND PIC WILL INFORM EHS THIS AFTERNOON ONCE REPAIRS HAVE BEEN MADE. -1.5- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of individual ranch containers stored on floor in WIC. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelets. Observed PIC with wrist watch. **REPEAT** -0.5- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering.

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 rice scoop stored on top of rice cooker with heavy food debris/buildup. -CDI- PIC placed item at dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -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 boxes of single-service items stored on the floor at front of house. **REPEAT** -0.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two "house-hold use only" chest freezers and a "house-hold use only" blender. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal bottled waters and food items stored on top of prep units. -CDI- PIC relocated items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings being held at 95 degrees under the heat lamp. CDI - Items were reheated to above 165 when re-fried. Repeat

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 containers of spices and oils with no labels. Repeat. No escalation in points due to improvement.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tomatoes on the floor of the walk-in cooler and buckets of ranch on the floor during prep. Repeat. No escalation in points due to improvement.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters throughout the kitchen. Repeat

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 boxes of single-service items stored on the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two "house-hold use only" chest freezers and a "house-hold use only" blender. Repeat.

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

2-101.11 (A) PIC shall be present during all hours of operation. -PF No employee present would identify themselves as a person in charge. No employee present was taking managerial control for priority violations seen throughout the kitchen. CDI - Education used to correct all priorities. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no managerial control or demonstration of duties. Verification required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf No employee was able to list the 6 reportable illnesses or symptoms. CDI - REHS provided Employee Health Policy during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No procedures present during inspection. CDI - REHS provided during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready-to-eat crab meat in the prep cooler. Observed raw shrimp above sauces in the walk-in cooler. CDI - All items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of greasy dishes, stored as clean. CDI - Items were taken down and rewashed. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings being held at 94 degrees under the heat lamp. CDI - Items were reheated to above 165 when re-fried. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small containers of house made ranch on the counters of the kitchen at 70 degrees. CDI - Education used to correct and to inform PIC of TCS vs Non-TCS foods. Repeat. No escalation in points due to significant improvement.

3-501.13 Thawing shall be conducted using the following methods: In a cooler of 41 degrees or less, under running water of 70 degrees or less, constantly stirring in a microwave, or part of the cooking process. Pf Observed raw chicken being thawed in boxes on the floor. CDI - Items were moved to the cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one thin-probe thermometer with a dead battery. Verification Required.

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 several containers of spices and oils with no labels. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor of the walk-in cooler. Several boxes of chicken were thawing on the floor of the kitchen. Repeat 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a wiping cloth stored on top of lettuce and water in the walk-in cooler.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters throughout the kitchen. Repeat

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two "house-hold use only" chest freezers and a "house-hold use only" toaster. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several stained cutting boards with deep cuts.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a large build-up of grease and food debris on the sides of cooking equipment and the hood.

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

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee grab raw shrimp and go directly to grab RTE shelled boiled eggs with no hand wash and glove change when going from raw to RTE food. CDI - EHS educated, container of eggs was discarded, employee washed hands and donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans and equipment, stored as clean, with food debris still present on the surfaces. CDI - Pans and equipment were moved to the 3 compartment sink for W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. 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 . Observed chicken wings held below 135F under the heat lamp. CDI - Chicken wings were reheated to 178F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed American cheese, provolone cheese and sausage held above 41F inside the WIC. CDI - All items above 41F were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed sausage (7/7) held longer than 7 days. CDI - Sausage was voluntarily discarded. Observed crab meat with the in correct date marking. CDI - The date marking was corrected.

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 multiple containers of oils, spices, and seasonings with no label. CDI - Containers were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken stored on the floor inside the WIC. CDI - Chicken was removed from the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employee was observed with head covering while cooking or prepping food. Owner stated that he will provide hats for staff

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on cold holding equipment, cooking equipment and countertops. CDI - Wiping cloths were removed.

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 rice spoon placed on a soiled area of the rice cooker. CDI - Spoon was removed and replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on racks above the 3 compartment sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and lobster tails stored over cooked potatoes in the lowboy. CDI: EHS educated PIC on storage order and items were rearranged. -1.5- 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 shrimp placed on the counter at 60F. Per PIC, shrimp was just taken out to flour and then fry. CDI: shrimp was placed in the walk in cooler to cool back down to 41F or below. -1.5- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp in-use wiping cloths on the counter. PIC placed in the soiled rags container. -0-

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 rice spoon placed on a soiled area of the rice cooker. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no quat test strips. VR within 10 days. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup on the bottom of units. Recommend to clean as often as needed. -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 food debris on the floor around and under tables and units. Recommend to clean as often as needed. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a green bucket with soiled water stored in the hand sink. CDI: bucket removed. REPEAT VIOLATION -2-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer unlabeled. CDI: spray bottles labeled. -1-

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 in use squeeze bottles at the flat grill unlabeled. -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 a box of to-go containers stored directly on the floor behind the soda machine. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee worked with raw chicken and proceeded to work with fresh fully cooked chicken wings with no change of gloves and hand washing in between. CDI: EHS intervened and explained to employee. Employee changed gloves and washed hands before donning on new gloves. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed heavily soiled rag stored in the hand sink. CDI: rag removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink. CDI: employee provided soap during inspection. -1-

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 a pan of cooked mussels stored with raw shrimp. Observed raw lobster tails stored behind cooked mussels in the lowboy. CDI: pan of cooked mussels voluntarily discarded. -1.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen chicken breast thawing in stagnant 82F water in the prep sink. CDI: employee informed of the different thawing methods and moved it to the walk in cooler to continue thawing. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint while handling food. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in door across the fryers. Recommend to replace. -0-

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 facility does not have cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed ready-to-eat snow crab legs and sausages stored below unwashed produce. CDI: items rearranged during inspection. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer available. VR within 10 days. -0.5-

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 dead light bulbs in the hood system. Recommend to replace. -0-