RED CRAB SEAFOOD RESTAURANT

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee take off gloves then proceed to don new gloves for a new food task. CDI: EHS instructed employee to wash hands. Employee removed gloves and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw catfish being stored above unwashed broccoli. CDI: PIC rearranged storage order for compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hard boiled eggs being hot held at 105F. PIC stated that the eggs were placed here an hour prior. CDI: PIC reheated eggs to 165F. 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 .

3-501.18 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 no dates on RTE items on cook line in fliptop and (crab legs, sausage, cut tomatoes, lettuce, crawfish, mussels). PIC stated that RTE seafood items are thawed and dated in the WIC and then is stocked in fliptop/RI from those containers. PIC stated that tomatoes and lettuce are cut daily and sausage was opened yesterday from package. EHS discussed proper date marking methods for fliptop and RI units. CDI: PIC dated foods to reflect thaw/opened/prep dates of RTE foods. 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 crab legs, raw shrimp, raw catfish cooling in WIC from thawing an hour earlier. EHS observed insufficient cooling rate for these items. Items were cooling in large deep covered containers. CDI: PIC moved items to WIF to quickly cool. EHS observed food items cooling quicker by end of inspection. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed thawed raw oysters on the half shell being stored on ice and water in RIC. CDI: PIC drained water and replenished with fresh ice. PIC educated on undrained ice limitations. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of food stored on floor in WIF. CDI: PIC moved items to a shelf.

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 box of plastic Togo lids and box of napkins stored on floor in server area. CDI: PIC moved items to a shelf.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed lower shelves of prep tables with corrosion and rust. Repair or replace shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors on dumpsters. Keep dumpster doors closed.

6-303.11 Provide required lighting intensity. Observed walk-in freezer light not fully coming on. Replace bulb.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to outside in dry storage area without means to prevent insect or rodent entry. PIC advised to keep door shut, install screen, use an air curtain or other effective means.

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk-in freezer. PIC moved items to shelves.

4-501.11 Maintain equipment in good repair. Observed lower shelves of prep tables with corrosion and rust. Repair or replace shelving.

-REPEAT- 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 dust buildup on vents over back fryer station. Facility has service to clean vents quarterly. Last service was in January. EHS advised PIC to consider having vents cleaned more often.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hardboiled eggs and cooked corn hot holding in water baths at temperatures between 112F and 126F. CDI - Items were reheated to 160F and above in water. PIC has been advised to hot hold TCS foods at 135F or above. -REPEAT- -1.5 points- 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 tartar sauce being held in ice bath with a temperature of 46F. CDI - More ice was added to ice bath to reduce temperature to 41F or less. PIC has been advised to cold hold TCS foods at 41F or less. -0 points- 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 .

3-501.13 (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 raw shrimp thawing in water that wasn't running constantly. CDI - Raw shrimp was moved to walk in cooler to continue thawing under refrigeration. -REPEAT- -0.5 points-

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 containers of spices and cooking ingredients at prep line. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. Control insects to prevent infestation. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen food stored on floor in freezer. Observed bucket of sugar stored on floor in dry storage area. -0 points-

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 cardboard being used in food prep areas on shelving and on non-food contact surfaces of cooking equipment throughout facility. Discard cardboard and/or replace with material that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point-

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 abundance of dust on hood system vents in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

3-701.11(D) Food that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. -P. Observed hair on spoon used in marinara stored on tray holding sauces. CDI- PIC voluntarily discarded item.

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 large plastic pan containing fried chicken, large plastic pan containing crab cakes temping above 41F after cooling overnight. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boiled eggs being held in kettle under 135F. PIC stated that eggs are cooked, cooled, and held before being reheated to be served to customers. CDI- EHS discussed proper reheating procedures, PIC removed item to be reheated properly due to being within 2 hours. 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 .

3-501.15 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 fried wings and crab cakes fail to cool through parameters overnight. CDI- see item #20. Observed cooked crab legs being cooled in flip top unit on cookline temping above 41F. CDI- PIC removed item to WIC due to being within time parameters. Observed raw shrimp and raw chicken cooling at a rate below .12F/min in WIC after an hour. CDI- PIC removed items from deep densely packed tightly cover containers to cool on sheet pans.*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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp and mussels being thaw submerged in water without water constantly running. CDI- EHS discussed approved thawing methods with PIC, PIC adjusted thawing method.

6-202.13 Properly locate mechanical insect control devices. Observed fly glue trap located above clean dish transport and storage area. EHS discussed area for item to be relocated to prevent potential contamination. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed no air curtain or mesh screen being utilized while doors were maintained open during food delivery. EHS discussed protection of outer openings with PIC. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed gaskets of 2D standing RIF torn, in disrepair. Repair or replace. *REPEAT* 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 soiled cardboard and aluminum foil being used throughout facility on lower shelves of prep tables and on the legs of equipment near cookline. Increase frequency in which items are changed, replaced, and cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 1 tray of raw eggs stored on top of box of raw vegetables. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/fruit. CDI - PIC moved raw eggs to low shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some buildup in ice machine. Clean more frequently. 0 pts.

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 Large tub of boiled eggs measured 83F in walk-in cooler. PIC stated it began cooling at 1:30PM. Use shallow pans or ice bath to cool large batches of TCS foods. CDI - Employees added ice to tub and the boiled eggs measured 69F after 20 minutes. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bus tubs, pans and containers stacked while still wet and were stored on clean utensils shelf. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Replace torn gasket. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw chicken stored above cooked chicken wings and fried chicken. *CDI - PIC placed raw chicken below and discarded cooked chicken items due to not making cold holding parameters. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal pans with food debris build up. *CDI - PIC placed items in dish wash area to be washed, rinsed and sanitized. 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 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked chicken wings and fried chicken above 41F in flip top lowboy, PIC stated items were left out during lunch rush. EHS waited for items to cool, however, items had no change in temperature after 30 minutes. *CDI - PIC voluntarily discarded items. EHS took ambient temperature reading of unit at 41F. NOTE: Points deducted remain the same due to severity and improvement from previous inspection. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Crab Cakes prepared yesterday without date mark. *CDI - PIC placed date label on item. NOTE: No points deducted due to severity, not much left of product, wouldn't have lasted till end of day. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Multiple metal containers wet stacked stored clean above prep sinks. *CDI - PIC pyramid stacked dishes so that they may properly air dry.

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 - Boxes of Single service plates and cups stored on floor in dry storage area. *CDI - PIC placed items onto crates raising items at least 6 inches above the floor. PIC stated truck dropped off items this morning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in both make table on line. Foods above 41F in flip top portion of left make table and on left top portion of right make table. Other TCS foods in unit within temperature parameters. See temperature chart for details. CDI: PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door reach-in freezer. Observed light burned out in back vent hood.

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 food waste on floor under cook line. Observed food splash behind white deep freezer at sauce cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with outdated employee health signed documents, do not have big 6 illnesses. CDI- EHS provided copy of new employee health policy during inspection, suggest having employees sign and put into employee handbooks. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 1x handsink with rag in basin, observed 1x handsink with pot in basin. CDI- objects moved, EHS discussed only using handwashing sink for handwashing purposes.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility keeping shellstock tags for raw oysters, not keeping tag with batch of shellstock and recording date when opened- not recording date when last shellstock from container is used. EHS discussed importance in maintaining these records for traceability in potential illness outbreaks. EHS will check back with facility by 12/22 to ensure facility is writing date when last shellstock from container is used.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cartons of raw eggs stored on top of containers of butter near cook line. CDI- eggs moved to cooler bottom shelf. EHS discussed proper storage order- never placing eggs on top of ready to eat foods. Eggs had just been briefly taken out of cooler according to PIC, ensure eggs are refrigerated and stored to avoid contamination. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large batch of cooked pasta in large plastic bus tub holding around 85-90F, see temp chart. Observed small batch of pasta cooling inside of reach in unit, see temp chart. Through discussion with PIC, pasta was just cooked around 1pm and is typically cooled with ice. PIC believes this batch was too large, did not use enough ice and did not properly stir product to cool pasta. CDI- large batch of product voluntarily discarded during inspection, smaller batch moved to walk in cooler to finish cooling. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled eggs holding below 135F during inspection, see temp chart. EHS found that boiled eggs are stored in residential grade “crock pot” with no lid, kept on warm setting, likely causing issue with holding temperatures. PIC stated these products have been holding in this area since about 1pm. PIC stated she would like to use TPHC for this product moving forward, product placed on TPHC during inspection. CDI- temporary TPHC utilized for this product, 1-5pm time stamp placed on product, EHS confirmed that product discarded by 5pm. During inspection wrap up, EHS discussed hot holding of boiled eggs with PIC and procedure for cooking/cooling/hot holding eggs. PIC determined she will keep eggs at 135F or above rather than using TPHC after discussion. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 1x container of cooked chicken wings with no label. PIC stated that this product typically is not carried over into next day of service, EHS explained that any product left over at end of night that is rolling into next day should be properly date labeled. CDI- yesterdays date placed on product during inspection. Note: only product with no date label, facility uses day dots. 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 batch of cooked pasta that had not properly cooled within 2 hours, stored in large plastic bus tub with plastic wrap secured on top. Observed small batch of cooked pasta cooling inside reach in unit. CDI- product voluntarily discarded, proper cooling methods discussed with PIC. Do not cool products inside reach in units, use walk in cooler. More active stirring while using ice baths for this product is suggested, do not cover with wrap until cooled to 41F or below. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in walk in cooler and in walk in freezer. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in room temperature water near rice cooker. EHS explained this should be kept dry or in hot water 135F or above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic and metal containers wet stacked, must dry before stacking together. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple uncertified freezers in the facility during inspection. Observed multiple residential grade “crock pots” used for hot holding of potato’s, corn and eggs, issues during today’s inspection with hot holding of boiled eggs. REPEAT. 4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler. Replace. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drinks stored inside prep unit, on prep counters. CDI- drinks moved, EHS discussed proper drink storage.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed RTE raw oysters in cleaning process by employee with no gloves, using bare hands. PIC stated that oysters are washed once, then washed again when customer orders. EHS explained that employees shall not contact RTE foods with bare hands at any time during cleaning process, even if product is to be washed again. CDI- products contaminated were voluntarily discarded (employee had just started task), employee washed hands and donned gloves to finish task. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at service station area. CDI- paper towels provided.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored in middle row of prep unit, behind calamari, current storage has potential to contaminate calamari when handling raw chicken. EHS explained cross contamination potential to PIC during inspection. CDI- raw chicken moved to front row of unit, no longer contamination concern when handling due to corrected storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over cooked noodles. CDI- eggs moved, no longer contamination concern. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle at dish pit with no label, in generic “ZEP” bottle. CDI- bottle labeled as bleach.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing with cold running water, running water is coming out of tap at 80-85F, too hot for approved thawing (must be below 70F). CDI- product moved to cooler to finish thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few food products on the floor in walk in freezer. Observed a few food products on floor in walk in cooler. Ensure all food items are at least 6 inches above floor. REPEAT. Note: points left at half, facility has most food off floor, may need to purchase additional shelving for freezer. Some products are off the floor, but not 6 inches above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic and metal containers wet stacked, must dry before stacking together.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple uncertified freezers in the facility during inspection. Observed multiple residential grade “crock pots” used for hot holding of potato’s, corn and eggs, units are holding at proper temp but are not commercial grade. REPEAT. Note: points left at half, this is EHS first inspection in facility, first time personally discussing with management/ownership. 4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler. Replace.

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 hood system with buildup, in need of cleaning, EHS verified that PIC has hood cleaning company, scheduled to arrive next week. Observed gasket on walk in cooler in need of cleaning.

6-301.14 Post a handwash sign at each handsink. Observed all hand sinks with no hand washing sign. CDI. Provided PIC with one

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in the facility during inspection. CDI. PIC ordered one.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food stuffs on the floor through out the facility during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several staff members with long hair not using hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep surfaces. CDI: Education provided and cloths placed in sanitizer buckets.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple uncertified freezers in the facility during inspection. Needs to order certified ones.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. CDI. Pic ordered new ones.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed opened dumpsters in the facility during inspection.

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 build up on vents and ceilings in the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees cloths stored on boxes of food in the dry storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at wait station hand sink. CDI: Food employee provided paper towels. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in red buckets too strong- 200+ppm. CDI: Education provided and PIC diluted solution- 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled potatoes being held on counter with no temperature control. PIC stated product cooked daily at opening and used within 2-3 hours. CDI: PIC placing potatoes on TPHC. Paperwork provided during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab legs being held above 41F in make table. Product thawed between 11am-12pm. CDI: PIC added ice to product and cooled(40F). Observed cream being held above 41F on cook line. Product opened @11:30am. CDI: PIC placed product in make table for cooling(41F). REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards stored above seafood and vegetable prep sinks.

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 food waste inside bottom of 2-door reach-in freezer. REPEAT VIOLATION. **Points not assessed due to corrective action during inspection.

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 Observed no certified food protection manager on staff at time of inspection. PIC unable to locate certificate.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tags for oysters served raw on the half shell. CDI: Education provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, snow crab, and sausage being held above 41F in make table. Product overstacked. PIC stated product placed into unit at EOB yesterday 07/31/22. CDI: Education provided and product voluntarily discarded. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of sanitizer stored on prep surfaces in bar area. CDI: Education provided and PIC moved bottles to approved location.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep surfaces. CDI: Education provided and cloths placed in sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed several lights bulbs burned out in vent hood.

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 inside of toaster oven soiled with food waste. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: PIC printed copy of vomit policy. REPEAT VIOLATION.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating at make table/prep table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink and kitchen hand sink across from woks. CDI: PIC provided paper towels. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed snow crab being held above 41F in make table. Product overstacked. PIC stated product placed into unit @11am opening. CDI: Education provided, product divided into smaller containers, and moved to walk-in cooler for rapid cooling.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed hard boiled eggs and snow crab cooling in walk-in cooler in plastic bus tubs covered with plastic wrap. PIC stated product prepared @12pm. EHS provided education, product vented for rapid cooling and placed into shallower pans. EHS provided Risk Control Plan template to PIC. Facility is to maintain cooling logs for at least 4 weeks and turn in to EHS by Fridays @5pm. EHS will return within 10 days to check on progress with cooling. REPEAT VIOLATION. VERIFICATION REQUIRED.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several staff members with long hair not using hair restraints.

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 vent hoods with moderate buildup.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on ice chute inside ice machine.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed crab legs, shrimp, lobster tail, and mussels being cooled in flip top portion of make table. PIC stated products come pre-cooked frozen and are thawed under cold running water before being placed in make table. PIC stated products prepared between 12pm-1pm after lunch rush. CDI: Education provided and PIC moved products covered in ice and moved to walk-in cooler for rapid cooling. Observed hard boiled eggs cooling in walk-in cooler in deep metal insert pans covered with plastic wrap. PIC stated product prepared @1pm. CDI: Education provided, product vented for rapid cooling and placed into shallower pans. REPEAT VIOLATION. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open container of employee tofu stored with customer food in walk-in cooler. Observed insert pan of employee whole raw fish stored with customer food in freezer. Observed employee water bottle and keys stored above make table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several wiping cloths stored over side of hand sink in bar area and near dish machine. CDI: PIC placed wiping cloths into sanitizer buckets. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink close to sauce cooler in kitchen. CDI: Food employee provided paper towels.

3-302.11(A) Separate the different types of raw animal foods. -P Observed milk wash and batter next to fryers being used for both seafood and chicken. CDI: EHS provide education and PIC made separate batter and milk baths. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in sanitizer buckets too high- 200+ppm. CDI: PIC remade sanitizer solution- 100ppm.

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 noodles and hard boiled eggs cooling in walk-in cooler with only one degree change in approx. 30 minutes. CDI: PIC vented products and added ice to noodles. Observed raw shrimp and cooked lobster tail being cooling in make table with no temperature change over 30 minute period. CDI: Food employee covered product with ice. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked crab leg and pre-cooked mussels and clams being held above 41F in make table. Ambient temp of unit 38F. Product thawed today @11am. Crab legs heavily overstacked in make table. CDI: Food employee lowered temperature of unit and product began cooling within 10 minutes. Food employee removed excess crab legs so they were no longer overstacked. REPEAT VIOLATION.

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 lobster tail prepared @12pm being cooled in make table. Unit designed to cold hold, not cool. CDI: Food employee covered product in ice. Observed raw shrimp, noodles, and hard boiled egg being cooled in deep plastic containers covered with plastic wrap. PIC stated products prepared @1pm. CDI: EHS provided education and PIC vented product and added ice. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout kitchen.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dish machine handle dirty utensils and then handle clean utensils without first washing hands. CDI- employee washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed multiple employees fail to follow hand washing procedures. CDI- employees washed hands following procedures.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employees rinsing out wiping cloths in the hand sink. CDI employees directed to use sink only for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters stores over cooked crab legs. Observed raw shrimp and raw fish stored over cooked crab legs. CDI by rearranged storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizing solution in 3 comp sink testing 0ppm QAC. CDI- all utensils to be ran through dish machine. 3 comp sink to be used primarily for prewash per PIC. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on inside ice machine ice chute.

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 boiled eggs 90F at 2:45. Eggs were discarded for failure to meet cooling parameter of 70F within 2 hours. CDI by voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream on cook line 70F. CDI discard by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed inaccurate reminder statement on menu for consumer advisory. Observed asterisk on menu being used for food items that are not served raw or undercooked. Per PIC steamed oysters may be served “lightly cooked, but not raw”. This menu item needs to be marked with an asterisk. Verification required within 10 days.

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed mislabeled spray bottle containing degreaser labeled as sanitizer. CDI by correcting label.

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 boiled eggs stored in deep, covered container while cooling. CDI discarded due to improper cooling time. Observed chicken wings cooling in walk-in cooler in deep, covered container. CDI by placing on sheet pan to continue cooling process.

3-501.13 Use approved thawing methods. Observed chicken wings thawing in the prep sink in standing water. CDI placed under running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers on cook line.

6-202.15 Outer Openings, Protected - C Observed back door left open during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in soapy water.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice spoon stored in standing water.