AMERICAS BEST WINGS

2-301.15 Only wash hands in handwashing sink. -PF PIC washed hands in 3-compartment sink. Do not wash hands in any sinks except hand washing sinks. CDI - PIC educated and she washed her hands at hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had heavy buildup on it. CDI - PIC moved can opener to 3-compartment sink to wash again. 0 pts. 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 .

3-501.18 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) Rice and chicken wings in walk-in cooler were missing prep date labels. Also, lettuce and tomatoes in sandwich cooler were missing prep date labels. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Raid spray observed on prep table. Do not apply pesticides. If there are pest problems establishment must contact a pest control company that is certified to apply pesticides in commercial buildings. CDI - PIC discarded Raid. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed in unused upright cooler. Contact pest control to treat for pests. 0 pts.

4-501.11 Maintain equipment in good repair. Ice buildup on frame of walk-in freezer. Door does not close. 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. Cardboard used as mats in front of fryers. Do not use cardboard on floor.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American cheese and rice in walk-in cooler were 44-45F. TCS foods must be 41F or less. CDI - PIC moved American cheese to freezer to cool to 41F and discarded the cooked rice. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker and refrigerator are domestic equipment. Replace with NSF commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Walk-in cooler is above 41F and needs to be repaired. Establishment is not high volume so not much TCS foods in walk-in cooler. PIC will use walk-in freezer to cool chicken wings and rice after cooking until the walk-in cooler is repaired.

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. Clean fan guard in walk-in cooler. Clean drawer freezer. 0 pts.

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. Walls in cooking area are not smooth and easily cleanable. Remove material off wall. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC states that customers can order hamburgers undercooked. No consumer advisory on menu. VR - Establishment needs to put “hamburgers may be cooked to order” on menu along with statement “Consuming raw or undercooked animal foods may increase your risk of foodborne illness”.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of fries observed on floor. Food must be stored at least 6 inches off the floor. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Upright cooler is domestic refrigerator. Replace with NSF listed commercial refrigerator. 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. Clean shelves in walk-in cooler and in bottom of sandwich cooler. Clean bottom of front cooler also. REPEAT

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. Walls in cooking area are not smooth and easily cleanable. Remove metal material from walls. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing hair restraint while cooking and preparing food. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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. Fly swatted observed on top of opened box of disposable gloves. Store fly swatted in a separate area where it can’t contaminate single-use or single-service articles.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator in establishment. Replace with ANSI listed commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Door to walk-in freezer doesn’t close properly. Repair door so it fully closes.

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. Clean grease build up on sides of cooking equipment. Clean shelves in sandwich cooler and in walk-in cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet is in poor repair and leaking. Repair or replace faucet. 0 pts.

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. Walls in area with cooking equipment are not smooth and easily cleanable, replace with smooth and easily cleanable material. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above chicken wings in domestic cooler. Store personal food on bottom of cooler so it can’t potentially spill and contaminate food for customers, 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in WIC above 41F (four large containers of chicken wings, one container of Philly chicken, three cases of raw chicken, American cheese, raw shell eggs). Observed ambient temperature of WIC at 58F. Facility has not maintained regular temperature logs of food. -PIC voluntarily discarded all items above 41F for over 4 hours (all items listed above except two containers of chicken wings cooked earlier today). PIC moved chicken wings cooked earlier today, still within the cooling window, to the walk-in-freezer for rapid cooling. -During inspection, PIC called for WIC repair. PIC stated repairman would arrive at 6pm. Facility has capacity to operate and remain open until WIC is repaired, as long as WIC is repaired today. Facility has one one-door RIC, one two-door RIC, one prep unit with lowboy, a walk-in-freezer, and freezer drawers. -PIC will contact EHS via phone when WIC is repaired. EHS will follow-up with facility tomorrow. - Facility is being placed on Risk Control Plan for cold holding. EHS will follow-up tomorrow with PIC to complete Risk Control Plan. 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 .

3-501.18 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 two large containers of chicken wings with a discard date mark of 5/28. PIC stated one of the containers was incorrectly labeled, and it was actually cooked today for a discard date of 6/1. -CDI- Because WIC is holding chicken wing temperature at 57F and no temperature logs were recorded today, PIC voluntarily discarded both containers of chicken wings with a discard date of 5/28. PIC and EHS discussed creating a clear date-marking system for facility. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household refrigerator in use. Data plate stated household use only.

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 walls in front fryer room NOT smooth and easily cleanable.

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 excessive smoke in fryer area of kitchen. PIC stated hood fan does not function properly when it rains outside. Repair hood fan system.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer concentration level in 3-compartment sink at less than 10 ppm bleach. Although no active sanitizing was occurring, PIC made sanitizer solution for EHS as the facility normally does for sanitizing. -CDI- PIC added more bleach to sanitizing solution to obtain a concentration of 50 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple TCS foods in WIC above 41F (two large containers of chicken wings, two containers of Philly chicken, and one container of Philly steak). Observed ambient temperature of WIC at 45F. Facility keeps no temperature logs of food. -PIC voluntarily discarded all items above 41F. PIC moved other TCS items at or below 41F to reach-in-cooler. -During inspection, PIC called for WIC repair. PIC stated repairman would arrive within one hour. Facility has capacity to operate and remain open until WIC is repaired, as long as WIC is repaired today. -PIC will contact EHS via phone when WIC is repaired. EHS will follow-up with facility tomorrow. 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 .

3-501.17 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 whole milk without a date mark. PIC knew when milk was opened, 2 days ago. -CDI- PIC properly added date mark. 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 .

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 single-service to-go containers stored, open-faced, on top of refrigerator, exposed to contamination by HVAC vent. -CDI- PIC flipped to-go containers upside down.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household refrigerator in use. Data plate stated household use only.

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 walls in front fryer room NOT smooth and easily cleanable. 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 gap in sealant between 3-compartment sink and wall. Add sealant.

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 food stored above customer food in WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer in need of cleaning in the clean dish storage area. CDI- Slicer taken back to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and chicken in prep top holding above 41F. Observed fish and chicken in the low reach in holding above 41F. CDI- All items discarded. Fish and chicken iced down and cooled to 34F. EHS advised PIC to create a temp log for the items and check temps throughout the day. 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 .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed non food containers used for the storage of flour and sugar. Use food safe bins. 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 card board under the prep top unit. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use. Data plate stated household use only.

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 reach in cooler, shelves housing wings and roller cart in need of cleaning.

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 wall NOT smooth and easily cleanable. 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 in need of cleaning at handwashing sink and 3 comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with customer food. Designate an area for employee food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomaotes, cheese, chicken, beef in the prep top and fish/ shrimp in the low reach in holding above 41F. 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 flour and sugar bins without label. Label bin.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use. EHS checked data plate in the refrigerator. It states household use. 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 flour and sugar stored in household storage bins. Use food containers

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 fryers, grill, refrigerators, shelving, roller cart in need of cleaning.

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 at handwashing sink and door of kitchen in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some TCS ready-to-eat foods were labeled with prep dates and others were labeled with discard dates. Keep a consistent date marking system. Either date all the TCS ready-to-eat foods with prep date, or label all TCS RTE foods with discard date. CDI - Conversation had with PIC and she will start to only put prep dates 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator is being used in establishment. Replace with commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler, upright freezer and walk-in cooler doors. REPEAT

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean sides of cooking equipment, shelves, and sides of equipment throughout. REPEAT

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Tube of sealant stored with clean utensils. Store maintenance equipment in a separate location. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle observed on top of container of milkshake toppings. Store personal items in a separate area. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above jalapenos and other ready-to-eat foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee on grill wearing watch while preparing food. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator in establishment. Replace with commercial equipment. REPEAT // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler door and sandwich cooler door. 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. Clean gaskets on refrigeration units. Clean shelves in walk-in cooler. Improvement from last inspection so half credit. REPEAT

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet held together by tape and leaking. Repair/replace faucet. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Walk-in cooler and sandwich cooler were both not working. PIC had not checked temperatures of any food. Walk-in cooler and sandwich cooler were not holding temperature. Many dirty dishes found during inspection. Date marking issues noted during inspection. PIC must ensure rules in this code are met. CDI - PIC educated on duties. 0 pts. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.11 Provide soap for handwashing at each handsink. -Pf Only 1 soap for both kitchen hand washing sinks. Establishment needs to have soap at each hand washing sink. Ensure soap is at each hand washing sink when facility is ready to re-open.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Par-cooked chicken stored above cooked chicken in domestic cooler. Do not store raw or par-cooked animal foods above ready-to-eat foods. CDI - Par-cooked chicken moved to bottom. Establishment must discontinue par cooking chicken until health department approves non-continuous cooking written procedures. 0 pts. 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. All the tongs, several large bowls and containers were found with food residue and grease residue on them but were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to 3-compartment sink to be rewashed. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Par-cooked chicken tenders observed in domestic cooler. Establishment does not have pre-approved written procedures. CDI - PIC e-mailed non-continuous cooking application and will discontinue partially cooking chicken tenders until written procedures are approved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler were 46-50F. Air temperature in walk-in cooler was 52F. Shrimp, philly, chicken, and lettuce in sandwich cooler were 45-54F. Chicken wings in domestic cooler were 53-58F. TCS foods in cold holding shall measure 41F or less. All warm TCS foods discarded during inspection. Establishment has voluntarily closed until the walk-in cooler and sandwich cooler are holding below 41F. 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 .

3-501.18 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 PIC stated that establishment put discard dates on TCS ready-to-eat foods. Chicken in sandwich cooler had discard date of 9-22. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Chicken discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Philly steak, shrimp and lettuce were missing date labels in sandwich cooler. TCS ready-to-eat foods must be date marked with prep date or discard date. CDI - Items were above 41F so they were discarded. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler and sandwich cooler were holding above 41F. This is not enough refrigeration to keep TCS foods at proper temperature. Establishment has voluntarily closed until both coolers are holding below 41F.

4-502.11(A) Maintain utensils in good repair. Some containers used to toss wings are chipped/damaged. Replace damaged containers. // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler door and on sandwich cooler doors. Also, walk-in cooler holding at 52F, and sandwich cooler holding at 50F. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic refrigerator in establishment. Replace with commercial equipment. 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. Heavy buildup of grease on shelves and cooking equipment throughout. Cleaning necessary inside coolers as well. Old syrup is in bottom of reach-in cooler that establishment doesn't use anymore. Clean throughout to prevent attracting pests. REPEAT

5-205.15 Maintain a plumbing system in good repair. Drip at 3-compartment sink faucet. Faucet held together by tape. Repair/replace sink faucet. 0 pts.

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. Damaged/missing ceiling tiles in restrooms. Replace missing and damaged ceiling tiles. // 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. Clean floors and walls throughout, especially behind prep tables and underneath cooking equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food being stored above food for restaurant. Keep personal food stored in a separate location. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored as soiled in the clean knife bin. CDI- Knives sent to be 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use.

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 fryers in need of cleaning.

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 hood in need of cleaning. Observed wall behind handwashing sink in need of cleaning. Observed door leading to back kitchen in need of cleaning.

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 fish stored over cooked chicken in the walk in cooler. CDI- Fish placed on the bottom.

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 slicer soiled with old onion debris. CDI- Slicer taken back to be cleaned.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use.

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 door handles and cold drawers in need of cleaning.

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 behind handwashing sink and low reach in unit in need of cleaning. Observed door leading to back kitchen in need of cleaning.

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 container of raw shrimp stored over cooked chicken in the walk in cooler.

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 bone- in wings, boneless wings, shrimp, and beef in the walk in cooler holding above 41F in the walk in cooler. Observed cheese in the prep top holding above 41F. CDI- All TCS items discarded. Facility has not completed the RCP nor have they created the temp logs for food items.

-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator in use 4-501.11 Maintain equipment in good repair. Observed WIC holding above 41F.

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 shelves in the walk in cooler in need of cleaning.

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 1 container of burgers and 1 container of fish holding above 41F in the low reach in unit. Unit was holding below 41F. All other foods were in temperature. CDI- Items discarded. This is the EHS advised PIC to complete a risk control plan. Temp logs will be made to keep track of temperatures throughout the day.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household refrigerator and crock pot in use.