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).

Mixed storage of chemical and food / food contact surfaces in dry storage.

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.

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.

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.

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 -.

Inspection and permit not displayed for public view.

Observed vaping in kitchen -.

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.

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.

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.

Observed toxic item stored in food preparation area. PC relocated the spray bottles from one food storage area to another.

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.

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.

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.

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.

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.

Observed both front and back doors open. Keep doors closed during operation.

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.

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.

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.

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.

Hood filters not equipped with a drip tray.

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

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

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.

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.

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

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 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.

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.

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 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.

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