Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 07/08/2024
Score: 98
#
Comments
Points
15.
3-302.11; Priority; Carton of Buttermilk stored below raw chicken in tall cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods and produce above raw meats. CDI- Buttermilk moved during inspection.
0.0
16.
4-601.11 (A); Priority Foundation; Several squeeze bottles stored as clean with heavy tape residue and tape still in place. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Bottles returned for additional cleaning.
0.0
16.
4-602.11; Core; Basement Ice machine with pink microbial film buildup around the baffle, and black residue along the inside of the flip door. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In side prep unit, hardboiled eggs overstacked in pan holding at 43F in top portion above the water line. Cheese slices in thick plastic pan, overstacked in pan, holding at 43F. Feta in thick plastic pan, overstacked in pan, holding at 42.6F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to metal pans and placed in colder cooler spaces for active cooling. Cold-holding overall is improving, keep working on good methods.
0.0
47.
4-501.11; Core; Door gasket of tall cold-hold unit is torn. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gasket.
0.5
47.
4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the boards.
0.0
55.
6-501.11; Core; One wall tile missing above side prep unit. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing tile.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/12/2024
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; Containers of banana pudding were stored past their 7 day limit in the prep cooler. Also found containers of hot brined pickeled peppers (2/2), bologna (1/30), and bechamel (1/31) and cipollini (1/30) exceeding their 7 day limit in the walk-in cooler and prep cooler. According to the PIC the bechamel was frozen on the same day of prep, then thawed out today for use. Adequate information to ensure the firm has not exceeded the seven days needs to be available. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days have been used. If food is not dated with these dates, it must be used or discarded within 24 hours. CDI-Item relabeled.
1.5
39.
3-305.11; Core; Noted a few boxes of dry food storage items stored on the floor in the lower level basement level. Keep all food item at least 6 inches off floor. According to PIC they recently had a delivery come in. CDI- items relocated.
0.0
45.
4-903.11(A) and (C); Core; Noted a few stacks of aluminum to go containers stored in a upright position on the high storage shelves. Keep unpackaged single-service items in a inverted position.
0.0
55.
6-501.12; Core; Some minimal grime build-up noted along the walls behind the scrap sink in the dish machine area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/20/2023
Score: 97
#
Comments
Points
15.
3-302.11; Priority Foundation; In the lower level reach-in freezer, observed zip block bags of frozen raw chicken stored closely with zip block bags of pulled chicken. Noted containers of raw hamburger patties and raw catfish stored closely with ready-to-eat meatloaf patties and bologna in the Chef's cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged
1.5
16.
4-601.11 (A); Priority Foundation; Black organic build-up was observed on the upstairs and downstairs ice machine deflector lids. Also noted a few of the serving containers stored as being clean were greasy to the touch with some dried-on food debris. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to clean deflector lids. Serving containers were taken back to the dishwasher for rewashing.
1.5
25.
3-603.11; Priority Foundation; The paper menu is missing asterisk* next to smashburger sandwich item. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Required to add asterisk by smashburger on paper menu. Text picture of menu corrections to your REHS Tracie Davis at 984-239-1105 by October 30th.
0.0
55.
6-501.12; Core; Observed heavy build-up on the floors and bottom walls space below the scrap sink and high-temp dishmachine. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase frequency of cleaning in noted area.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/25/2023
Score: 97.5
#
Comments
Points
10.
5-202.12; Core; Middle kitchen handwashing sink water only reaches 92F. A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet. Have the sink adjusted to provide water at 100-110F.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Hard boiled eggs, beans and cheese cold-holding too warm in top section of salad prep unit as shown in above grid. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Ensure TCS foods are 41F and less before placing in top section of prep units.
1.5
23.
3-501.17; Priority Foundation; Date-Marking: Opened-on date missing on jugs of milk and cream opened previous day. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known dates added.
0.0
25.
3-603.11; Priority Foundation; Chaulk board menu missing asterisk* next to smashburger. Paper menu missing DISCLOSURE statement. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Add DISCLOSURE statement to the Consumer Advisory of the paper menu, and add asterisk by smashburger on the chalkboard menu. Text picture of menu corrections to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.
0.0
35.
3-501.13 ; Priority Foundation; Thawing Methods: Collards dip and thick bologna thawing in food prep sink, submerged, water flowing over, with the tap water too warm for this method, measured at 73F. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- Products moved to walk-in cooler.
0.0
43.
3-304.12; Core; Tongs hanging on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD, or In a clean, protected location. Tongs returned for cleaning during inspection.
0.5
47.
4-501.12; Core; Cutting board at prep line with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Resurface or replace the board.
0.0
49.
4-601.11(B) and (C); Core; Ice scoop holder with black residue accumulation. Reach-in freezer with food debris and residue accumulation. Large fans with some dust/residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. CDI- Scoops and holder returned to dishroom for cleaning. Increase cleaning frequency to the freezer interior and fans.
0.5
General Comments
VR-VERIFICATION REQUIRED. Add DISCLOSURE statement to the Consumer Advisory of the paper menu, and add asterisk by smashburger on the chalkboard menu. Text picture of menu corrections to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. Follow-Up: 06/04/2023
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 01/11/2023
Score: 99.5
#
Comments
Points
49.
4-602.13; Core; The utility fan in the kitchen is coated with dust as well as several shelves holding clean dishes in the dish area, that are in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
0.5
General Comments
The restaurant was closed to the public today and no cooking of foods observed only prep. See also complaint #9359591
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/08/2022
Score: 95.5
#
Comments
Points
10.
5-205.11; Priority Foundation; Ice found in the handwashing sink in the kitchen service station. A handwashing sink may not be used for purposes other than handwashing. CDI- educated on handwashing sink usage only.
0.0
16.
4-501.112; Priority Foundation; The hot water sanitizing dish machine is not properly sanitizing dishes. When tested the temperature only reaches 131F, contact surface temperature. In a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 194F, or less than: (1) For a stationary rack, single temperature machine, 165F. [Verification Required]- EHS will return on Tuesday, September 13, 2022 to verify the dish machine is sanitizing properly.
1.5
16.
4-602.11; Core; The ice machine closest to the reach-in cooler has black residue accumulation along the interior shield. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Several (10+) containers of whipped honey butter were found sitting out on the counter holding at 78F. The PIC stated that these items were delivered from their commissary kitchen 20 minutes prior to my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: shall be maintained at 41F or below. CDI- butter was voluntarily discarded by PIC.
1.5
23.
3-501.18; Priority; Several containers of hummus and pimento cheese were found dated 8/28 and 8/31. Food shall be discarded if it exceeds the temperature and time combination specified in par. 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in par. 3-501.17(A). CDI- food items were voluntarily discarded.
1.5
33.
3-501.15; Core; A few containers of succotash that were recently prepped and tightly covered were holding at 55F. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.0
49.
4-602.13; Core; A few of the utility fans throughout the kitchen are coated in dust and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
0.0
General Comments
Name change requested by the manager Alyssa Tenace.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 04/04/2022
Score: 98
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Slaw in the flip top cooler was 45F. Pimento cheese recently prepped and wrapped in the bottom prep cooler was 48F. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- slaw was cooled down and pimento cheese was unwrapped to cool properly.
1.5
33.
3-501.15; Core; Slaw and tightly wrapped pimento cheese prepped today was holding above 41F in the prep coolers. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- foods were cooled.
0.5
47.
4-501.11; Core; one of the flip top coolers has pooling water around the fan at the bottom. Equipment shall be maintained in a state of good repair. Repair this issue.
0.0
49.
4-602.13; Core; The dry storage bin holding the flour is in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 10/29/2021
Score: 96.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; A few pans of fried chicken in the hot box were holding between 128-130F. TCS (Time/Temperature control for Safety) foods that are being held hot shall be held at 135F or above. CDI- PIC reheated the chicken back up to 165F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes and slaw were holding between 43-44F in the flip top cooler. TCS (Time/Temperature Control for Safety) foods that are being held cold shall be maintained at 41F or below. CDI- PIC moved items to the bottom of the prep cooler to cool properly.
0.0
24.
3-501.19; Priority Foundation; Honey butter were labeled for 4 hour time holding but, no written procedures specifying what is done with the food after the time is up was readily available. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (1) the food has an initial temperature of 41F or less when removed from cold holding and (2) that food shall be marked or otherwise identified to indicate the time that is 4 hours past the point removed from temperature control. CDI- EHS provided TPHC template
1.5
25.
3-603.11; Priority Foundation; Consumer advisory statement missing disclosure portion. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. The Disclosure shall include identification that the items are served raw or undercooked or may contain raw or undercooked ingredients. CDI- PIC added disclosure statement to menu during inspection.
0.0
42.
3-302.15; Core; Avocados were held in the sandwich station flip top cooler with stickers still present. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources
No signature Required due to COVID 19 precautions Inspector info: Kendra Wiggins; cell: 984-233-0487; email: kendra.wiggins@wakegov.com
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 02/27/2020
Score: 99.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 03/28/2019
Score: 95
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/03/2018
Score: 96.5
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. Lauren Plis 919-500-0943
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/19/2018
Score: 98.5
#
Comments
Points
General Comments
Please note: Effective January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (B) (ii).
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 12/28/2017
Score: 96
#
Comments
Points
General Comments
Please note effective January 01 2019 all cold food storage temps. will drop to 41 degrees F. or less. Please plan all refrigeration repairs and upgrades accordingly. NC Food Code Rule # 3-501.16 (A) (2) (B) (ii).
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/29/2017
Score: 98.5
#
Comments
Points
General Comments
Please note that effective on January 01 2019 all cold food storage temperatures will drop to 41 degrees F. or less. Please plan all refrigeration upgrades and repairs accordingly. NC Food Code Rule #3-501.16 (A) (2) (b) (ii).
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 05/28/2013
Score: 97.5
#
Comments
Points
General Comments
Initial inspection of facility under NC Food Code Rules. Recommend slicing meatloaf being cooled in walk in cooler for more rapid cooling time. All shift managers must have cerified food production manager safety certification by January 2014. Keep drinks stored in covered pitchers if left in areas accessible to the public.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 06/22/2012
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
Food utensil dishwasher is not achieving proper hot sanitizing rinse cycle temperature. Dishwasher is only achieving a final hot water rinse temperature of 165 degrees F. A final hot water rinse cycle temperature of 180 degrees F. is required. Repair dishwasher A.S.A.P. Sanitize all utensils in chemical sanitizer in three compartment sink after washing in dishwasher. This procedure must be followed until dishwasher is repaired. Follow up visit by this department to verify repair of dishwasher will be conducted.
1.5
16.
Mashed potatoes on steam table were 120 degrees F. Keep hot foods at a storage temp. of 135 degrees F. or above. Corrected during inspection. Mashed potatoes were reheated to a service temp of 165 degrees F. by staff.
2.0
17.
Items in cold prep./storage drawers beneath grill were all 50 degrees F. or above. Ex: Meatloaf was 60 degrees F. Fish fillets were 50 degrees F. Cheese was 55 degrees F. Cold foods must be stored at temps. of 45 degrees F. or less. Out of temp. food items like meatloaf were discarded by manager. Do not store cold food items in these refrigerated drawers until the drawers have been repaired and are maintaining proper cold food storage temperatures. Repair A.S.A.P. Follow up visit to verify repair will be completed by this department.
2.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Follow-Up: 07/02/2012 Repair missing wall tile on storage area by three compartment sink. Fire suppresion spray dispenser over braising pan is being knocked and moved out of position due to tube being too long and hiting lid of braising pan when opened. Consult with City of Raleigh Fire Marshal to have fire suppression system repaired in this area. Verify that soap is available at all bar handwash sinks. Ex: Downstairs bar.
Location: 237 S WILMINGTON ST RALEIGH, NC 27601 Facility Type: Restaurant Inspection Date: 09/01/2011
Score: 99.5
#
Comments
Points
47.
Keep items like boxes of wine bottles at bar stored above the floor.
0.5
49.
No documentation of approved training - no credit awarded.
0.0
General Comments
Recommend locating ice container for cold foods like chicken salad away from heat of steam table. Move raw chicken prep table so that it does not touch produce prep. table.
