Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/05/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Raw chicken in secondary walk-in cooler was 53F. Raw fish in same walk-in was 44-45F. Fish had ice on it. All cold hold potentially hazardous foods must hold at 41F or below. Have qualified technician check secondary walk-in for proper operation. Use other working walk-in cooler until repaired. All foods over 45F including raw chicken was discarded during inspection. Other foods were moved. CDI
1.5
47.
4-501.11; Core; Replace broken cooler door gasket on reach-in cooler by clam chowder.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/17/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. A certified person from an accredited program must be present at all times of operation.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/01/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. A certified person from an accredited program must be present at all times of operation.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/27/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. A certified person from an accredited program must be present at all times of operation.
1.0
44.
4-901.11; Core; Air dry all food pans and utensils after washing them and before stacking them. Do not stack items WET.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/25/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. A certified person from an accredited program must be present at all times of operation.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/08/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. A certified person from an accredited program must be present at all times of operation.
1.0
55.
6-201.11; Core; Replace missing base board in kitchen prep area.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/09/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present at the time of inspection. A certified person from an accredited program must be present at all times of operation.
1.0
16.
4-501.114; Priority; One sanitizer bucket was weak of chlorine residual. Use test kits and change solutions regularly to ensure proper strength. Need 100 ppm chlorine residual. Solution changed during inspection and tested good. CDI Recommend no more than 2 wiping cloths per bucket so as not to overload sanitizer.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/26/2022
Score: 98.5
#
Comments
Points
15.
3-302.11; Priority; In bottom of prep cooler raw hamburger pattys stored on top shelf above raw fish. In meat walkin cooler raw chicken stored above shrimp. In walkin cooler raw beef stored over watermelon on one shelf and a slab of raw beef stored on other shelf above vegetables and pasta. When storing items in coolers should be storing with from lowest final cook temperature to highest final cook temperature at the bottom. Raw meat should never be stored above ready to eat foods (veg.,fruit, pasta, etc). CDI PIC moved items to correct locations
1.5
22.
3-501.16 (A)(2) and (B); Priority; The salad prep cooler the bottom was at 44F and the top was at 47F. All potentially hazardous foods should be at 41F or below. Items on bottom of unit were moved to walk-in cooler. PIC stated someone came out last week to look at unit because it was making a noise. PIC called and they will be coming to look at unit again tomorrow morning. Do not use unit to store potentially hazardous foods until it is holding at 41F or below.
0.0
38.
6-501.111; Core; Multiple live flies seen in the kitchen. Facility should be free of all pests. Take measures to control pests.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/28/2021
Score: 100
#
Comments
Points
4.
2-201.11 (D )and (F); Priority; With the adoption of the 2017 food code it is now the "big 6" illnesses instead of the "big 5". Have updated employee health policy. CDI educaiton
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code now need to have a WRITTEN plan for the clean up of vomiting an diarrheal events. CDI education
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/10/2019
Score: 96.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/05/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/15/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/23/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 07/25/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/25/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/13/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/24/2015
Score: 100
#
Comments
Points
General Comments
Everything that was documented on the previous inspection has been corrected, including the leaking cold water valve on the prep sink in the rear of the restaurant. Great job. Keep up the good work!
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/28/2012
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Open top employee beverage on edge of fryer, employee water bottle on prep table by foods, employee beverage above foods in walkin cooler. When consumed or stored in the kitchen, all employee beverages must have a lid and straw. Keep in a location that will not cause a cross contamination risk for foods or equipment. Keep below or away all food storage, food prep and clean utensils/equipment.
1.5
10.
Several food containers uncovered in the walkin cooler by fry line, keep all foods protected by covering. Pipe from the ventilation unit in the walkin freezer has mounds of ice build up on and down the pipe. Water/ice from this pips is dripping and forming ice mounds on boxes of food below. Repair the leak from the ventilation unit, move all storage of food from below the problem area.
1.5
41.
There is a very small leak at the 3-compartment sink from the wastewater pipe at sink, Repair before sink is placed back into use.
0.0
45.
Repair the gap at the back door where daylight can be seen, this can allow water or pest from the outside to enter the facility. Repair all damaged baseboard and tile thorughout.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 06/18/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Make sure fryers are covered when they are not turned on and working so food from other fryers and other debris is not dropped into the units.
0.0
11.
Detail clean inside of icemachine and soda nozzles regularly to prevent buildup.
1.5
17.
Salad prep cooler is not working properly. All foods in this cooler were 50-60 degrees. Potentially hazardous foods were discarded (cheese, tuna salad). Call 919-989-5194 when prep top cooler is repaired and temp is 45 degrees or below.
2.0
29.
One cook on back prep line was not wearing a hair restraint.
0.0
36.
Several racks are in poor repair and need to be replaced or repaired/repainted! Seal all cracks and crevaces.
0.5
40.
Detail clean hood, cracks, behind lines, handles on equipment, and in bottoms and sides of fryers.
0.5
45.
There is a lot of water, grease on floors in various locations in kitchen. Make sure floors are kept clean and dry so there are no areas bacteria can grow and to reduce slip hazards. Repair rear doors so there are no gaps to outside that bugs can get through.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 03/16/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Make sure all foods are stored acording to final cook temps in walk in cooler (next to rear of kitchen cook line). French Fries, corn dogs must be on top so they are above all other raw foods. Do not store sliced lemons in prep top cooler that has all raw meats in it, this is a cross contamination risk! Make sure hot hold container for beans is stored at least 18" away from dirty dish cart!
1.5
11.
Clean inside of ice machine in wait area!
0.0
25.
Metal stem thermometers must be calibrated regularly to be sure they are accurate. Calibrate in ice water bath so they read 32-33 degrees F. One read 20 degrees and the other was at 28 degrees.
0.5
40.
Detail clean hood, handles on equipment, and in bottoms and sides of fryers.
0.5
43.
Make sure all employees are properly trained that soiled toilet paper goes into the toilet and not into the trash can!
0.0
45.
There is a lot of water, grease on floors in various locations in kitchen. Make sure floors are kept clean and dry so there are no areas bacteria can grow and to reduce slip hazards. Repair rear doors so there are no gaps to outside that bugs can get through.
0.5
49.
Documentation of approved training - 2 point credit awarded. Serve safe is only good for 3 years for two bonus points. The one on site expires in June 2012! Debbie stroud 919-989-5380.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 04/27/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Employee eating from a plate of food on the cutting board at the cook line. NO EATING IN THE KITCHEN!! This is a cross contamination risk for foods that are served to guest. Eat in approved dining areas only or in the employee break area.
3.0
17.
Salad prep cooler is holding foods at 44F-45F. Monitor to make sure unit can hold foods 45F and below.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/28/2011
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
Employee beverage on cutting board of prep cooler, plate of eaten food on cook line by hot hold units. All beverages and foods must be consumed in a manner that will not cause a cross contamination risk to foods, food prep and utensils. NO EATING IN THE KITCHEN, eat in approved dining areas only. All beverages, when consumed in the kitche, must be kept away or below all foods, food storage, food prep and utensils/equipment.
1.5
24.
Do not thaw foods by sitting out at room temperature. Thaw under cold running water at appropiate prep sink, in cooler, as part of cooking process, or in the microwave if going to immediatly cook.
0.0
43.
Repair the leak from the drainlines below vegetable prep sink.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/29/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
10.
Water from the ventilation in the walk in freezer is dripping on boxes of food below and freezing. Repair the drip from unit and do not store any foods below problem area. All food boxes were moved. Onion in drawer on top of wrapped raw seafood plate. Keep the vegetables separate from the raw meats to avoid a cross contamination.
1.5
26.
Once opened, store all dry foods in a covered container.
0.0
36.
Repair the torn gaskets on cooler doors.
0.0
43.
Repair the drip from the wastewater pipe below the vegetable prep sink. Lavatories in the restrooms must have hot water, repair.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 08/18/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
Employee beverage on prep cooler cutting board. Keep all beverages in a location that it won`t contaminate any foods/food prep areas if tipped over. Keep away and below all food prep and storage areas, clean utensils, etc.
0.0
17.
Contianers of raw fish and the liquid mixture that is used to bread the seafoods were too warm. Must be kept 45F or below. Keep ice in the foods at a height and volume to cover. Change as needed.
2.0
45.
Water is leaking from ceiling in kitchen at the area between ice machine and seafood prep area. Currently water is only leaking onto the floor (bucket)at wall. When raining, water is coming in the back door from top or door and between doors. Water is pooling on the floor in back. Rapair both problem areas to prevent rain water or water from an outside source from leaking into facility.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 05/25/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
One small carton of eggs were over produce in the walk-in cooler. Store all raw foods below cooked or ready to consume foods or produce.
0.0
11.
Sanitizer was much too strong; Dilute to 50-100 ppm chlorine. Use test kits to check strength. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
36.
Replace all torn gaskets on cooler doors.
0.0
40.
Minor cleaning on hood vents, hood, and friers.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/05/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
3.
Dishwasher shall wash hands in between handling dirty and clean dishes.
0.0
10.
Container of raw fish stored above ready to eat items. Store ready to eat items above raw foods.
1.5
11.
After prewashing dirty utensils, employee put utensils in with sanitized utensils. All food conact surfaces shall be properly washed, rinsed, & sanitized.
1.5
34.
Dont store utensils at hand sink.
0.0
43.
Hand sink shall only be used for hand washing. Whole shrimp in hand sink.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Clean dirty door handles, pot/utensil rack, & dish washer. Also dripping grease over fryers.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT; CORRECTED DURING INSPECTION Scoop handle should be stored out of sugar.
0.0
20.
NOT APPLICABLE
0.0
23.
Green beans (98 f) cooling at room temp for 1 hour. Must use an approved method to rapidly cool foods. Food was placed in shallow pans & placed in walk-in cooler.
1.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 12/02/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
Ice was dripping on the boxes of food under walk-in freezer unit. Owner had boxes of food moved. Do not store any food, boxes of food under leak of a freezer unit.
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/17/2008
Score: 100.0 + Education Credit: 2 = 102
#
Comments
Points
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT Do not store food directly below bug light on shelves, move food or bug light.
0.0
14.
GENERAL COMMENT When cooling food you have 2 hours to drop foods from 135 to 70 f and 4 hours to drop foods from 50 to 45 f and below. It is recommend to write a date and time on all foods cooked then cooled.
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 02/07/2008
Score: 99.0 + Education Credit: 2 = 101
#
Comments
Points
17.
CLEAN THE CONTAINERS THAT HOLD CONDIMENT BOTTLES, SHELVING IN THE WALKIN COOLER. REPLACE THE WHITE BOARDS BELOW RAW SEAFOOD ON PREP LINE THAT IS TORN OR HOLDING FOOD DEBRIS. SUGGEST USING A SOLID MATERIAL, NOTHING WITH OPEN RIDGES.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 11/06/2007
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
AIR DRY BINS BEFORE STACKING. DO NOT STACK WET. IF ONLY 1 COLOR BIN ISUSED FOR FOOD AND 1 COLOR FOR DIRTY PLATES THEN THIS ONLY APPLIES TO THE FOOD BINS. KEEP CLEAN DISH RACK AWAY FROM HANDSINK IN DISHROOM.
1.5
3.
KEEP FLOUR FOR ONIONS AND HUSHPUPPY MIXTURE AWAY FROM THE RAW SEAFOODSON BACK PREP LINE. INSTALL A SPLASH GUARD BETWEEN THE TWO OR KEEP AT LEAST 18
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 09/06/2007
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
10.
ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT.
0.5
2.
RAW SHRIMP, CONTAINER OF RAW SCALLOPS, CONTAINER OF RAW FISH AND BATTER WATER 59 F - 63 F. ALL OF THESE FOODS MUST BE KEPT AT OR BELOW 45 F. USE ICE BATHS TO HELP STAY < 45F.
2.5
3.
LARGE CONTAINER OF MAYO WAS BEING EMPTIED INTO A BUCKET THAT WAS ON TOP OF A FULL TRASHCAN. DO NOT USE TRASH CANS AS PREP TABLES. RAW SHRIMP WAS BEING PREPARED AT THE VEGETABLE PREP SINK. SUGGEST LABELINGTHE PREPSINKS AS 1 VEGETABLE & THE RIGHT 1 AS SEAFOOD. USE ONLY AS DESIGNATED. HUSHPUPPY BATTER SHOULD NOT BE KEPT BELOW THE RAW SEAFOOD STATION. SHOULD BE KEPT ABOVE OR SEPERATE.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/31/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
KEEP SCOOP HANDLES OUT OF FOODS. DO NOT USE DUCT TAPE ON FOOD CONTACT UTENSILS, THIS IS A CONTAMINATION RISK. DO NOT PUT RAW MEATS IN VEGI PREP AREA. DO NOT ALLOW FOOD TO THAW AT ROOM TEMP. IF USING COLD RUNNING WATER, PUT FOOD IN A PAN AND LEAVE WATER RUNNING SO FOOD PARTICLES OVERFLOW PAN AND GO DOWN DRAIN IN SINK.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 10/10/2006
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
WEAR HAIR RESTRAINTS.
0.5
17.
REPAIR DOOR ON FREEZER AND ON FRIER. REPAIR FRIER THAT IS LEAKING. CLEAN FRIERS AND IN BETWEEN THEM.
1.0
2.
GARLIC + OIL 70 F, FISH 130 F, FISH 50-52 F, WATER USED TO BREAD RAW FISH 70 F. ALL POTENTIALLY HAZARDOUS FOODS MUST STAY HOT OR COLD. HOT BEING 140 F OR ABOVE AND COLD BEING 45 F OR BELOW.
2.5
3.
REPAIR FREEZER SO WATER DOES NOT DRIP ON FOOD BOXES. MOVE FOODS FROM UNDER DRIP UNTIL REPAIRED. DISCARD FOODS IF THEY WERE CONTAMINATED BY DRIPS. KEEP HANDLES FOR BREADER SCOOP OUT OF FOOD. STORE RAW FOODS BELOW READY TO EAT FOODS IN PREP COOLER. COLD RUNNING WATER CAN ONLY BE USED TO THAW FOODS (WATER WAS 73 F). CANNONT BE HIGHER THAN 70 F.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/13/2005
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
FISH DIP 61 F, CREAMERS 72 F. KEEP POTENTIALLY HAZARDOUS FOOD AT OR BELOW 45 F OR WHEN KEPT COLD.
2.5
3.
AN EMPLOYEE WAS PREPARING ONION BLOSSOMS IN A PLASTIC TUB ON THE FLOORKEEP ALL FOOD OFF THE FLOOR RAW FISH STORED ABOVE READY TO EAT FOOD INA REFRIGERATION UNIT. AN EMPLOYEE RINSED HIS HANDS OFF IN THE FISH BATTER.
Location: 1625 W MARKET ST SMITHFIELD, NC 27577 Facility Type: Restaurant Inspection Date: 01/06/2005
Score: 85.5 + Education Credit: 2 = 87.5
#
Comments
Points
15.
AIR DRY DISHES BEFORE STACKING
1.5
16.
SINGLE SERVICE ITEMS STORED IN THE HANDSINK. SINGLE SERVICE ITEMS STORED ON THE FLOOR.
1.0
18.
THE HOT WATER WAS 62 F. IT MUST BE 130 F OR GREATER - HOT WATER WAS CORRECTED TO 142 F.
2.5
20.
TEA WAS STORED IN THE HANDSINK A UTENSIL WAS IN THE HANDSINK AND A BOXOF SINGLE SERVICE ITEMS WERE STORED IN A HANDSINK. USE HANDSINK. USE HANDSINKS FOR HANDWASHING ONLY! DO NOT BLOCK HANDSINKS!
2.0
21.
EMPLOYEE RESTROOM HANDSINK HAS NO WARM WATER.
1.0
3.
THAWING SHRIMP IN THE 3 COMPARTMENT SINK THAW IN THE SEAFOOD SINK ONLYTHAWING SHRIMP IN WARM WATER THAT IS NOT RUNNING. THAW SHRIMP UNDER COOL RUNNING WATER, OR IN THE REFRIGERATION UNITS OR AS PART OF THE COOKING PROCESS. ICE TEA WAS IN THE HANKSINK
