MANHATTAN WINGS & FISH

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrheal or kit. CDI -EHS gave out written procedures, For more information 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 bus tub of raw chicken gizzards stored directly over bus tub of cut potato wedges in double door RIC. 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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bus tub of raw catfish stored directly over bus tub of cooked chicken wings in single door RIC. CDI - PIC corrected storage order. EHS gave out education posters. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/brown build up inside ice machine. Increase frequency of cleaning unit. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed equipment stored cleaned with food residue and debris on food contact surfaces above 3-comp-sink. CDI - PIC move equipment to 3-comp-sink wash compartment. 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 container of catfish and container of chicken drumsticks hot holding below 135F at hot holding display case. CDI - PIC voluntarily discarded items that were made this morning. 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 flip top unit not plugged into wall. All TCS foods were discarded, PIC was unsure at what time the unit was unplugged. CDI-PIC discarded 1 container of each ; sliced provolone cheese, yellow American cheese, cut tomatoes, shredded lettuce, canned mushrooms, and shredded cheese blend. See temp chart. After 30 minutes ambient air of flip top unit was observed at 37F. 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 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing at ambient air located on drainboard of prep sink. CDI - PIC turned on cold running water to thaw raw chicken properly in prep sink.

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. Observed 2 different flours (shrimp, chicken) with metal scoops submerged inside dry ingredients. CDI -PIC placed metal scoops in 3-comp-sink to be W/R/S.