OFF THE HOOK

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer heavily soiled with old food debris. CDI- Thermometer cleaned.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed blood pressure medicine stored on shelf with customer items. Keep medicines in designated area away from customer items. CDI- Medication removed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed container of degreaser stored in a bottle with a manufacturers label for sink and surface. Remove label and label item correctly. CDI- Label removed and renamed.

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 metal shaker containers without labels.

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 floor of walk in cooler in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food and debris. CDI- Can opener taken to be cleaned. Clean can opener after use. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil bottles, flour bin and salt bin without labels. Keep items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut tomato stored on shelf in low reach in. Tomato was not in container or protected from contamination from shelves. Keep food on clean food contact surfaces. CDI- Removed

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 crevices of prep top unit in need of cleaning. Observed chip bin in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cod, shrimp in low reach in holding above 41F. CDI- Taken to the walk in cooler to cool. Observed slaw, Lobster, shrimp, pico holding above 41f. Foods stored near door were temped higher. EHS noticed walk in cooler ambient temp was 43F. PIC stated they were in and out today. Walk in cooler door shut for a while. Cooler cooled to 39F. 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 .

3-501.15 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 slaw, cod and shrimp cooling in low reach ins wrapped. CDI- Moved to walk in cooler and vented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker residue on the prep line for use. CDI- Avocado taken back to be washed. Sticker removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink temporarily blocked by dirty dishes at start of inspection as PIC made bleach sanitizer in adjacent 3 compartment sink bin. CDI - PIC relocated dirty dishes to wash compartment of three compartment sink at start of inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed corner handsink with no paper towel during inspection. CDI - PIC provided paper towel from readily available dry storage supply.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) commercial bin of unwashed avocados (stickers attached) stored above sealed RTE foods (Powdered alfredo cheese, sealed mayonnaise tubs) in WIC. CDI - EHS and PIC reviewed WIC storage order chart; RTE foods were moved from beneath unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) working containers (spice shaker and oil bottle at grill line, sriracha hot sauce at prep line) with no working labels. CDI - EHS station labeled oil and spice shaker, food employee labeled non TCS hot sauce. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in prep top container in contact with uncut avocados with stickers still attached. Thoroughly wash produce to remove all debris, stickers, and tags prior to cutting or use.

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 one (1) stacks of single service articles (fry boxes) with exposed food contact surfaces at register storage. CDI - Single service articles were inverted to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no certified food protection manager present. Facility has 210 days from permit issuance to comply before point deduction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed inside WIC queso, inside flip top cooler crab cakes, shrimp and crab mix, crab mix, and inside under counter cooler aioli mix all not dated. CDI: all products were date marked properly.

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 large metal bowl of flour not labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer. CDI: a packet of test strips were brought from next door facility.