SHELLS KITCHEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived halfway through inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS provided copy. -0- For more information on employee health policy, 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 vomit and diarrheal cleanup procedures. -CDI- EHS provided handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed sweet potatoes stored in a cardboard box. -CDI- EHS educated PIC on proper storage of food and PIC rewashed items and placed in proper container. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed large pot stored as clean with visible food debris. Observed utensils stored in clean utensil bus tub with visible food debris. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer so strong that it whited out test strip. -CDI- EHS educated and PIC corrected to 200ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed 3 large bus tubs of macaroni noodles and 1 bus tub of cooked ground beef prepared prior day that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items sitting out at ambient air for extended periods of time above 41F while other items were being prepped. Observed fish plates sitting in steam cabinet on MFU at 87F. Observed sliced watermelon in RIC on MFU (MFU/RIC was turned off at start of inspection). Observed raw shrimp thawing that was at 60F. Refer to temperature chart. Per PIC, fish plates were from previous service, last week. -CDI- EHS educated PIC about not leaving items out at ambient air for extended amounts of time and items placed in WIC to cool back down and fish plates voluntarily discarded. **REPEAT** -1.5- 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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). Observed 1 bus tub of macaroni noodles date marked 6/3 (discard 6/9) and food employee portioning cooked chicken wings into ziploc bags and putting today’s date instead of original date of preparation. Per PIC, noodles were prepared prior day. -CDI- EHS educated food employee on proper date marking system and all dates were corrected. -1.5- **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 .

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 large bus tubs of noodles and ground beef prepared prior day that did not meet cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- Observed PIC overfilling cold holding units of MFU. -CDI- EHS intervened and educated PIC on not overfilling and items left in commissary. Ensure to not overfill to assist with temperature maintenance.

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 frozen fish thawing in prep sink with no running water. -CDI- EHS educated PIC on proper thawing methods and items moved back into WIC. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .- Observed no thin probe thermometer available. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO PIC REPLACING THERMOMETER FROM PRIOR INSPECTION BUT IT WAS NOT A THIN PROBE THERMOMETER** **10 DAY VERIFICATION REQUIRED**

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling and flying pests inside of RIC and steam cabinet and throughout MFU and flying pests near dry storage in commissary. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests inside of RIC of MFU. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seafood breader stored on floor of MFU. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water in large pots stored as clean. -0- 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 clean utensils stored in bus tub with food debris.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards in need of replacement due to dark buildup, deep cuts and grooves. Replace. -0- 4-501.11 Maintain equipment in good repair. Observed hood panels and fryer doors missing. Replace. 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 some rusted shelving in cold holding units.

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 interior and exterior surfaces of cold holding units and other equipment in need of cleaning on MFU. Observed container used for storing flour and digital thermometer in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed missing sink nozzle/handle for hot water at 3-comp sink on MFU. Replace. -0-

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 floors, walls and ceilings in need of cleaning throughout MFU. Increased and more thorough cleaning frequency recommended. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee leave truck and return without washing his hands. CDI EHS educated employee and he washed his hands. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink. CDI PIC provided paper towels

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried egg roll being held below 135F in fryer basket. CDI PIC voluntarily discarded. REPEAT 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 3 bags of raw fish in the prep cooler at 47-51F. PIC stated that it was thawing out around 11:30 am. CDI PIC put fish on ice and cooled down to 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date mark on the bags of egg rolls and chicken wings that were previously prepped and frozen. PIC stated that they were made yesterday. CDI PIC put date mark on bags of egg rolls and chicken wings. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer at facility. REPEAT VR needed 2-28-26

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no screen for open window and cardboard at broken window. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bin of flour directly on the floor. CDI PIC put flour bin on top of a box. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in the tall RIC above customer food. CDI PIC over employee food to the bottom shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety not in compliance yet. EHS observed no certified food protection manager onsite upon REHS arrival. Per conversation with PIC, usual CFPM (Andrea Butler) had designated PIC as person in charge prior to departure. PIC demonstrated knowledge by answering questions during and after inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member recontaminate their hands by turning the faucet off with their barehands. No other handwashing violations were observed at time of inspection. CDI- REHS educated team member on proper handwashing, followed by team member washing hands properly.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI -EHS provided and placed handwashing stickers in English and Spanish.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) recently cooked batch of fried chicken at a temperature of approximately 122F in fryer basket. Observed shrimp and fish holding between 123F and 127F after being cooked at fryer CDI - Food employee reheated items in fryer prior to serving to customers. 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 .

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 Observed one (1) nearly depleted bottle of household pesticide with spray wand stored at chemical storage beneath three compartment sink. Per conversation with PIC, pesticide was used on exterior of MFU to prevent pest entry. CDI - PIC voluntarily disposed of depleted pesticide. Do not store unapproved chemicals or pesticides on mobile food unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available during inspection. A verification will occur no later than 10/11/2025.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all windows open on MFU during inspection. Provide screens for all opening to MFU. REPEAT. Note: No escalation in point deduction; no active pest entry was observed on MFU at time of inspection. Provide insect screens, mesh nets or other form of barrier at open doors and windows to prevent pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) sealed boxes of food (slacking French fries, dry pasta boxes) on floor of MFU. Observed one (1) bin of sauce bottles stored on floor of MFU. CDI - EHS elevated bin to available shelving. Elevate all foods other than unopened hermetically sealed cans and beverages. REPEAT.

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 one (1) bin of clean equipment (tongs, spatulas, etc.) stored on floor of MFU adjacent to fryer. CDI - Food employee elevated equipment to top of oil bin to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed 2 fryers with no front panels and exposed flames. Repair as needed. REPEAT.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed lactic acid based disinfectant (labeled for non food contact surfaces) at chemical storage. Observed chlorine test strips with no supply of chlorine sanitizer stored on MFU. A verification will occur no later than 10/11/2025.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at peak temperature of 82F. A verification will occur no later than 10/11/2025.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed no employee health policy poster posted on MFU. PIC and food employees were able to answer questions regarding employee health at time of inspection. CDI - EHS provided employee health posters and blank food employee health agreement.

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. Observed raw shrimp and raw whiting on 4 hour TPHC with no written procedures available. CDI-EHS and PIC completed TPHC instructions to be kept on MFU during hours of operation. EHS provided PIC with blank TPHC document as well. REPEAT. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed approximately seven (7) bags of raw shrimp and raw whiting on 4 hour TPHC with no start and end time marked. PIC stated that he is only open for 4 hours or less. CDI- EHS labeled prep unit raw shrimp and raw whiting with start and end time. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all windows open on MFU during inspection. Provide screens for all opening to MFU. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flying insects enter and leave MFU premises over course of inspection without contaminating exposed food or articles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) sealed boxes of food (slacking French fries, dry pasta boxes) on floor of MFU. Observed one (1) cooler box of ready to eat cakes stored at vendors table next to MFU on ground. Elevate all foods other than unopened hermetically sealed cans and beverages.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of recently prepared sanitizer used to hold wiping cloths held directly on floor. CDI - EHS elevated bucket to available under counter ledge.

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 one (1) bin of wrapped single service articles (to go boxes) stored in a bin directly on clean floor. Elevate single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed 2 fryers with no front panels and exposed flames. Repair as needed. REPEAT. Note: No escalation in point deduction due to some attempt at mitigating risk; metal bins were used to partially cover exposed fryers and prevent bumping or potentially touching exposed hot elements. Repair or replace fryer units.

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 vomit and diarrhea cleanup plan on site during inspection. CDI-PIC gave written vomit and diarrhea cleanup plan poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink with no soap readily available for use. CDI-PIC provided hand soap at the hand sink by refilling dispenser.

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. Observed raw shrimp and raw whiting on 4 hour TPHC with no written procedures available. CDI-EHS provided PIC with written TPHC procedure template to complete and keep on hand during hours of operation. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed raw shrimp and raw whiting on 4 hour TPHC with no start and end time marked. PIC stated that he is only open for 4 hours or less. CDI-PIC labeled raw shrimp and raw whiting with start and end time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available during inspection. EHS will follow up within 3 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all windows open on MFU during inspection. Provide screens for all opening to MFU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no bucket of properly concentrated sanitizer available to put in use rags in. CDI-PIC mixed chlorine sanitizer with concentration of 100ppm and placed rags in sanitizer.

4-501.11 Maintain equipment in good repair. Observed 2 fryers with no front panels and exposed flames. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips available during inspection. Obtain test strips. EHS will follow up within 3 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted on MFU, but PIC unable to provide signed copy of policy/acknowledgements. - CDI - Employees signed employee health poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed four containers of baked beans holding between 46-48F in WIC from cooling overnight. - CDI - PIC voluntarily discarded beans. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 a bag of potatoes dated 5/1, bag of phillysteak dated 4/24, and a tray of baked beans dated 5/1 in WIC. - CDI - PIC voluntarily discarded all products. - *NOTE: No point deduction due to bulk of items observed within 7 day holding period. Points will be deducted at next routine inspection if issue persist. 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 .

3-501.15 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 4 trays of baked beans not meet required cooling parameters while cooling overnight in WIC while tightly covered and stacked (see violation #20). - CDI - EHS discussed ways to improve cooling methods with PIC including leaving trays open and unstacked until properly at 41F or below. EHS also recommends using ice as needed or an ice wand. PIC voluntarily discarded product. 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 .

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. - REPEAT - Observed food residue and debris buildup on shelving in WIC, interior of RIC on MFU, and on cooking equipment on MFU. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floors and walls in need of cleaning throughout MFU. Clean and increase cleaning frequency to maintain clean. - *NOTE: No increase in point deduction due to employees being in the process of cleaning during inspection, prior to MFU going out for service.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety not in compliance yet. No certified food protection manager onsite upon REHS arrival. PIC arrived at the end of the the inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member recontaminate their hands by turning the faucet off with their barehands. CDI- REHS educated team member on proper handwashing, followed by team member washing hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available upon arrival to inspection. CDI- PIC provided paper towels during the inspection.

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 wings inside of cold holding at a temperature of 45F. CDI- Wings were placed on TPHC.

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 heavy greasy buildup on outsides of equipment and on prep spaces on MFU. Clean often enough to prevent buildup. -Repeat 1.0 pts

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 buildup on floors, walls and ceilings. Clean at a higher frequency to prevent build up from occurring. -Repeat 0.5 pts

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed pans of raw chicken and cooking of raw steak without handwashing prior to working with RTE. CDI - Hands washed and PIC educated on when to wash hands. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI - PIC emailed printable sign today. -0-

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 no dates on cooked wings. Per PIC, marker was used but rubbed off during cold storage. CDI - PIC labeled with permanent marker with date 10/05. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 large flour bin. Label. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw and RTE foods stored on same prep table designated solely for removing RTE foods from oven. Per PIC, labels were placed on tables for staging of RTE foods. EHS observed no reservation on Halal online calendar. CDI - RTE foods stored on these tables. Raw stored on prep tables away from RTE. PIC reserved space on calendar. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees working with food without an effective hair restraint. -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 heavy greasy buildup on outsides of equipment and on prep spaces on MFU. Clean often enough to prevent buildup. -.5-

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 buildup on floors, walls and ceilings. Clean often enough to prevent buildup. -0-