Harolds Chicken Shack

Observed an overly fishy odor of fish. Discard any ready-to-eat foods and raw meats that have been in the refrigerator since closure and/or have been stored for more than seven days (one week).

Observed43f and 49 f fish with extreme fishy smell in reaching cooler. Observed mixed storage of food, chemicals and cleaning supplies in the dry storage area. CA: PIC must ensure proper food temperatures and thawing proceduresare maintained, the food is protected from contamination during storage, and food is not degraded or spoiled or otherwise adulterated. COS: discarded fish. Person in charge not performing duties and monitoring employees activities as it relates to the food placed in the correct storage areas, received and maintained at the correct temperatures, rotated first and first out to ensure food safety, protected from contamination, unadulterated.

CFSM missing. Observed expired Food Manager Certification. Given an additional two weeks to provide proof of enrollment in a class. Must obtain a certified food safety manager within 30 days. Code: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Inspector will provide sample employee health policy by email. Follow directions on how to set up an employee health policy and keep onsite at all times. See new rules summary also provided.

Mixed storage of chemical and food / food contact surfaces in dry storage. Code: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.

Roaches observed. Code: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

Observed thawed fish in sealed in plastic - code: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.

Raw fish found above 41F - Code: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours

Light shielding observed missing above refrigerator - Code; light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Dark section of kitchen was observed, which does not appear to meet code requirements. Code: Provide at least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Inspection and permit not displayed for public view. CA: Display inspection and permit in a location in the food service establishment that is clearly visible to consumers.

Observed vaping in kitchen - Code: Except as otherwise specifically authorized in Code Section 31-12A-6, smoking shall be prohibited in all enclosed public places.

Build-up of debris observed on bins - change to clean food-grade bins. code: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Raw fish with sweet odor resembling spoilage. Cos: discarded. Ca: rotate food first in and first out to prevent spoilage and monitor food for any sign of spoilage. Fresh fish should have a mild, clean, ocean-like scent, or no noticeable odor at all. It shouldn't smell sour, ammonia-like, or strongly "fishy," as these are signs of spoilage. Code:1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Person in charge not performing duties; employee hand washing was not being monitored. PC has only employee was cooking washing dishes, and otherwise working without hot water, soap and paper towels at the hand sinks. Ca: PIC is expected to monitor and enforce handwashing to meet code.

Observed chemicals and foods stored in the same area even after inspector requested the infraction to be corrected on site. Ca: it is imperative to monitor and ensure proper storage and separation of food and toxic materials from delivery through preparation and service of the food. Code: Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

Observed expired Food Manager Certification. Given two business week (10 days) to provide proof of enrollment in a class. Must obtain a certified food safety manager within 30 days. Code: 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed no employee health policy in place. When asked, PIC stated Flu and Covid and did not respond with any of the major food-borne illnesses. The PIC is not aware of the signs, symptoms, nor the main six diseases most often transmitted through food. Ca: PIC must become aware of his responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. COS: inspector emailing education and agreements for PIC to use.

No soap at one hand sink and no paper towels at the other hand wash sink. COS: supplies placed at hand sink. Codes: 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:1. Individual, disposable towels; Pf

Hand sink is not equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. COS: inspector turned on hot water using the valve underneath the sink. CA: keep hot water valve turned on at all times and operate the flow of water using the faucet handles. Code: 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Observed toxic item stored in food preparation area. PC relocated the spray bottles from one food storage area to another. CA: must ensure chemicals and other toxic materials are separated from all food storage areas.

Observed both front and back doors open. Keep doors closed during operation. Code: if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

Food items (flour, meal, etc.)in storage containers were not identified with the common name of the food item. Observed two large gray bins dry storage cans of what appeared to be flour and meal without labeling. Cos: bins labeled. Code: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Missing beard guard. Ca: provide proper hair restraint for beard. Code requires: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Person in charge dose not know were the inspection report is located.

Food service permit not properly displayed. Facility is severely past due on annual fees to obtain current permit. Post previous years permit where it is in clear view of patrons until current permit is obtained. Owner/PIC has agreed to a payment plan. Code: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

observed, soiled exterior of food, bins, and condiment shakers. Observed grease buildup on shelving.

Bathroom toilet dirty.

Holes observed, along with distress walls, and kitchen.

Not working.

Observed mixture of employee items and activities in the kitchen. Code: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed potentially hazardous food (cold slaw) cold held at greater than 41 degrees Fahrenheit (held at 45 inside reach in cooler behind front service counter.

Person in charge not performing duties; employees not properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

Observed expired Food Manager Certification. 10 day Legal notice issued to provide proof of enrollment in a class.

Observed no employee health policy. The PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority.

The vomiting or diarrheal response procedures do not address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed combined ready-to-eat potentially hazardous food (Cole slaw) held more than 24 hours not date marked according to earliest date of opening/preparation. Person in charge discarded Cole slaw.

Observed toxic item stored by food. Person In Charge relocated the two bottles of stainless steel cleaner from the sugar and flour containers in kitchen.

Outer openings not protected and vermin and/or environmental cross-contamination present. Observed large opening at the bottom of rear door. Instructed person in charge to have owner to rat poof facility.

Observed rodent activity as evidenced by fresh rodent droppings found inside dry storage area on racks.

Food items (flour, meal, etc.)in storage containers were not identified with the common name of the food item.

Observed employees with no hair restraint. Instructed person in charge to provide hair restraints.

Observeed faucet and backflow device at the curb sink in rear of building in dis-repaired.

The permit is not posted in the food service establishment that is conspicuous to the consumers. Instructed person in charge to obtain the permit and pol in public view at all times. Within fifteen feet of the front door.

Hood filters not equipped with a drip tray.

Observed equipment (Large reach in chest freezer)in poor repair (gasket falling off inside door and Door not flesh and being held closed with cinder blocks). Freezer in near rear door.

No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed soiled reach-in cooler shelves. Observed the failure to maintain main kitchen clean to sight and touch. Observed food accumulation on food containers, equipment, RIC handles and floors through out kitchen. All food and non-food contact surfaces must be clean to sight and touch. C/A: Advised the PIC to conduct a deep cleaning before the follow up inspection and incorporate the cleaning of non food contact surfaces in their cleaning routines.

Observed soil residue in food storage containers. Person in charge started cleaning food containers

Bathroom not self-closing doors.

Observed missing cove base at wall/floor juncture under hand sink and behind prep table.

Observed hole in wall. Observed heavily dirty floors (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Person in charge dose not know were the inspection report is located.

The PIC/owner is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. Advise to retain proper paperwork signed by each employee

Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC will ensure facility has procedures for employees to follow when responding to vomiting or diarrheal events.

Observed various food items (raw chicken, raw fish etc.) stored in reach-in cooler uncovered and are subject to contamination. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC covered foods.

Observed interior of microwave soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advise PIC to keep clean.

Observed the failure to date mark several food items (cole slaw, raw chicken and meats) in the food service establishment. Refrigerated, RTE, TCS food prepared and held in food establishment for more than 24 hours shall be clearly date marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, when held at a 41°F or below for a maximum of 7 days. Advised PIC to ensure all foods prepped onsite, held over 24 hours are date marked.

Observed live roaches in the kitchen area and failure to remove dead pest off the walls and sinks. Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. C/A: Clean food service establishment free from observed dead pests.

Observed 2022 and 2023 permits not paid and not posted, and current inspection report not posted in a location in the food service establishment that is conspicuous to the consumers. The most current permit or inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. I forward permit invoices and PIC made a payment of $600 and went to see Mrs. Carlotta. Advised PIC to ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

Observed boxes and single-service articles and utensils stored on the floor throughout the facility in a manner that allows for contamination. Advised to store 6 inches above the floor to prevent contaminations.

Observed the failure to maintain main kitchen clean to sight and touch. Observed food accumulation on food containers, equipment, RIC handles and floors through out kitchen. All food and non-food contact surfaces must be clean to sight and touch. C/A: Advised the PIC to conduct a deep cleaning before the follow up inspection and incorporate the cleaning of non food contact surfaces in their cleaning routines.

Observed facility not maintained and clutter/items not necessary for food service operation in kitchen. Observed grease and condensate dripping from exhaust hood system. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard. Advised PIC to clean hood ventilation system frequently to prevent buildup of grease and condensation. 10 days to clean. Informed PIC to clear kitchen from clutter, the storage of any unnecessary items irrelevant to the kitchen’s operation, to reduce potential insect and rodent harborage.