NANAS SEAFOOD

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 2 strainers, cutting board and bowl observed on clean dish shelf but still had food debris on them. CDI - Items taken to 3-compartment sink to be washed again. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup present in ice machines. Clean ice machines more frequently. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies observed in establishment. Keep doors closed to prevent pests from entering. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Frozen okra observed in oyster container in freezer. Do not re-use single-use or single-service articles. 0 pts.

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. 2 knives observed with tape on handles. Replace knives or remove tape. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Several blenders that are domestic equipment observed in establishment. All food equipment must be NSF commercial equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The cutting boards in the establishment have deep cut marks and need to be replaced or resurfaced. // 4-501.11 Maintain equipment in good repair. Chest freezer has a very rusted lid and needs to be replaced.

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. Grease buildup on exteriors of cooking equipment. Grease buildup on shelves. Clean these areas more frequently. 0 pts.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of old equipment and appliances near back door. Remove unnecessary items to prevent harboring pests or rodents. // 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. Grease buildup on walls and ventilation system. Floors need to be cleaned throughout kitchen. Clean physical facilities more frequently.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup present in ice machine. Clean ice machine more frequently. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American cheese in sandwich cooler measured 52F. Air temperature of sandwich cooler was 54F. Do not use sandwich cooler for TCS foods unless it will be repaired. CDI - PIC discarded 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Keep doors closed and clean frequently to prevent attracting flies.

4-501.11 Maintain equipment in good repair. Sandwich cooler has torn gaskets on doors and is not holding below 41F. Top of chest freezer in back is rusted. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have deep cut marks and need to be replaced or resurfaced. // 4-502.11(A) Maintain utensils in good repair. Some knives had tape on them and 1 was rusted. Replace damaged utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 5 pairs of tongs stored as clean had visible food residue on them and needed to be cleaned. CDI - PIC moved tongs to 3-compartment sink to be re-washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine more frequently.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Cole slaw in upright cooler was prepared 2 days ago but was not labeled with prep date label. CDI - PIC placed prep date on container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3 wet wiping cloths observed on surfaces throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

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. Ice scoop handles were contacting ice in ice machine. Handles of in-use utensils must not contact the food or ice. REPEAT

5-205.15 Maintain a plumbing system in good repair. Water leaking from handle at 3-compartment sink. Repair leak. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Large amount of waste and other items around dumpster. Maintain dumpster area clean to prevent attracting pests. REPEAT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed cleaning out dirty 3-compartment and then donned gloves to cook fish without washing hands first. Employees must wash hands before donning gloves to work with food. CDI - Employee educated and he washed hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Keep doors closed to maintain premises free of insects. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Large gap in bottom of back door. Repair door so there is no gap for pests to enter.

3-307.11 Protect food from contamination sources not specifically noted by the code. Jug of water observed in ice machine. Do not store items in ice machine.

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. Ice scoops were laying in ice in ice machine. Handles of in-use utensils must not contact the food or ice. 0 pts.

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. Buildup inside coolers, shelves throughout, sides of cooking equipment. Clean these areas more frequently.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Heavy amounts of litter and old equipment around dumpster and outside back door. Remove unnecessary items. 0 pts.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Excessive amounts personal items stored commingled through kitchen. Remove unnecessary items to aid in cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on thermometers and dish where all the thermometers are held. CDI. PIC removed and cleaned. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies throughout. REPEAT ***improvement from last time.

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

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 rusted shelving. cleaning needed in and outside of cooking equipment and RI . Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies throughout. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly by 3 hand sink. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rusted shelving in RIC and RI freezer and cleaning needed in and outside of cooking equipment and RI . 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 cleaning needed in hood system. 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 different raw animal products commingled in the WI freezer. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed food prepped yesterday with an expired date on it. CDI. PIC indicated that the food was prepped yesterday and date changed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies throughout. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor in WI freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer container at 0ppm. CDI. PIC replaced the solution in container. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rusted shelving in RIC and RI freezer and cleaning needed in and outside of cooking equipment and RI . 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 cleaning needed in hood system.

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 fish and chicken being prepped in the same sink. CDI. PIC voluntarily discarded the fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork, chicken, CH in RI at temperatures above 41F. CDI. PIC voluntarily discarded. ***all other food was holding at right temperatures. 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 milk, fried puff, CH in RI without dates. CDI. PIC voluntarily discarded. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer container at 0ppm. CDI. PIC replaced the solution in container.

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 rusted shelving in RIC and RI freezer. Repeat.

2-301.15 Only wash hands in handwashing sink. -PF- Observed PIC and food employee wash hands at prep sink. -CDI- EHS educated PIC and food employee on where to wash and both rewashed hands and handwashing sink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and turn off faucet without using a barrier, thus recontaminating hands. -CDI- EHS educated PIC and food employee on using a barrier to turn off faucet and both properly rewashed hands. -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no hand soap in employee bathroom. -CDI- PIC replenished soap supply. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed fish in display case with no lids. -0-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee washing dishes at 3-compartment sink without using a sanitizing step. -CDI- EHS educated PIC on W/R/S procedure and showed PIC how to make sanitizer water. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 Cole slaw in display case and RIC with no dates. Observed hush puppies in RIC with no date. Observed portioned baked beans in freezer with no dates. Per PIC, Cole slaw was prepared two days ago, hush puppies and baked beans were prepared yesterday. -CDI- EHS educated PIC on date marking and PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed bathroom cleaner, degreaser, window cleaner and bleach with no labels. -CDI- PIC properly labeled these items. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies throughout. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed fish on ice with no display shields. -0- **NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor in freezer.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 multi-use utensils and pots and pans outside with no sealed enclosure. **NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing to be resurfaced or replaced due to surface not being easily cleanable. 4-501.11 Maintain equipment in good repair. Observed broken door on outdoor freezer. Observed back door leading into kitchen with a missing door handle. Observed rust on back door leading into kitchen. Observed gaskets in need of replacement at walk-in freezer, reach-in freezers and reach-in under display case. Observed leak/condensation under display case. 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 non-food grade plastic containers. **NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed rusted shelving in RIC and RI freezer. **NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0-

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 floor tiles throughout kitchen, food prep and bathroom areas. Observed holes in walls in employee and customer bathrooms. Observed gaps/FRP not fully sealed near stand up freezer where FRP is installed. Observed gap/hole in wall in storage area near freezer. Observed gaps in door frames in need of caulking/resealing. Observed gaps between wall and metal paneling on cook line. 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 non-absorbent ceiling tiles throughout kitchen, food prep, and bathroom areas. Observed exposed wood planks in kitchen area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple non functioning items throughout facility not necessary to facility operation and maintenance. **NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS** -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail food in RIC. -CDI- PIC removed. -0- 6-303.11 Provide required lighting intensity. Observed less than 50 foot candles at fryer/grill cook line area. 6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed excess smoke while fryers were in use. **NONCOMPLIANT TRANSITIONAL PERMIT ITEMS. ESTABLISHMENT HAS 180 DAYS FROM PERMIT ISSUANCE TO CORRECT THESE ITEMS**