MR CHARLES CHICKEN AND FISH

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw turkey stored directly on top of ketchup container in bottom of small sandwich cooler. CDI - PIC corrected storage order. REPEAT 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 Quat sanitizer measured 0 ppm at 3-compartment sink. Container of concentrated sanitizer was empty. Quat sanitizer must be 150-400 ppm. CDI - PIC stated that truck is bringing more sanitizer today. Establishment will use chlorine sanitizer until they receive quat sanitizer from truck. 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

3-501.18 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) Most TCS RTE foods were not labeled with prep dates throughout. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on items. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. No written procedures available for using TPHC for buttermilk at raw chicken breading station. CDI - PIC e-mailed sample TPHC form and filled it out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Maintain doors closed to prevent flies from entering. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw burgers stored above cooked chicken gizzards in upright cooler. Raw hamburger stored above mushrooms in bottom of small sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee corrected the storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Box of disposable silverware observed on floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on door of 1-door upright freezer. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide proof of certified food safety manager. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food debris on potato slicer at prep sink. CDI by wash, rinse, sanitize. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside ice machine around ice chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in the prep cooler > 41F stored inside a plastic container that was inside the metal pan. Stored foods in contact with metal pans to help maintain temperatures below 41F. CDI- tomatoes removed from plastic container. Observed < 41F prior to departure. Observed raw fish in upright cooler stored > 41F. Limit time food items are held off of temperature control. 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 unlabeled container of seasoning at the breading station.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in the kitchen. PIC to implement better fly control measures.

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 build-up inside of refrigerators and freezers, and cooking equipment.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing of hand sink next to 3 compartment sink. Repair.