CRAB DU JOUR CAJUN SEAFOOD RESTAURANT & BAR

*REPEAT* 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice Machine with black build up in top of interior near ice dispenser.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 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 - Fried Fish date marked 10/15 in WIC and Gumbo date marked 10/18 in Seafood 1 Lowboy. *CDI - PIC voluntarily discarded items. *Observed - Potato Soup made Saturday without date mark in Seafood 1 Lowboy. *CDI - PIC date marked item. 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 - Pre-cooked Clams, Pre-cooked Mussels and Raw Shrimp that were all thawed and prepped this morning cooling with decent change in temperature but not enough per the parameters. *CDI - PIC moved items to WIC to improve the cooling rate for the items. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - 2 Wiping cloths stored on prep tables of both Flip Top Units.

4-501.11 Maintain equipment in good repair. *Observed - Commercially packaged To-Go sauces stored in 2 Door Glassdoor RIC unit that had an ambient temperature of 55F. PIC moved items and will plan to repair unit. PIC will not store TCS items in unit until it is able to maintain proper cold holding temperatures.

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 - 3 Containers stored as clean with label on outside of containers. Stickers and labels shall be removed before item is washed, rinsed and sanitized. *CDI - PIC had employee removed labels and place them into dish machine to be washed, rinsed and santized.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Fried fish with white fuzzy build up in WIC. *CDI - PIC voluntarily discarded item.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Heavy black build up in ice machine. Clean frequently to avoid build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Marinara Sauce hot holding in steam well below 135F. *CDI - PIC reheated item to 195F. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Boiled Potatoes, Sliced Tomatoes and Cut Lettuce without TPHC labels to indicate 4 hour time hold. *CDI - PIC provided labels with times.

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 spray bottles with chemical substances without labels. *CDI - PIC provided labels to chemical spray bottles.

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine unable to dispense proper sanitizer concentration. PIC contacted ECOLAB to repair dish machine so that it is able to dispense proper sanitizer concentration. Establishment will finish with utensils and dishes that are clean at the moment and finish today’s operating hours using single service plates, to-go containers and utensils. EHS observed sufficient amount of single service items. PIC will contact EHS once repairs are made and dish machine is able to reach proper sanitizing concentration. After today establishment will be closed to the public until dish machine is repaired. A verification visit will be conducted depending on information provided by PIC regarding dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked Shrimp, Mussels and Clams above 41F, see temp chart for details. *CDI - PIC voluntarily discarded shrimp, placed mussels into WIC to be rapidly cooled and placed clams into an ice bath to cool. 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 .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of degreaser with faded label making it hard to easily and properly identify substance within bottle. *CDI - PIC relabeled item. Points deducted remain the same due to item being labeled just hard to read due to fading.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic to-go container used as scoop for flour and scoop with handle used for Garlic Butter Seasoning stored outside and on top of product container. *CDI - PIC removed plastic container replacing it with a scoop that has a handle and placed both item scoops into the container with handle not in contact with the food product.

4-501.11 Maintain equipment in good repair. *Observed - Standing RIC unable to maintain proper Cold Holding temperatures. Repair or Replace.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small continuous leak from faucet at front handsink.

*REPEAT* 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee food storage located in right flip top lowboy without label to indicate section as employee food storage. Observed employee plastic water bottles stored on top of flip top unit. *CDI - PIC labeled section in right flip top unit lowboy. Employee removed water bottles from on top of flip top units and placed them onto lower shelf.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document onsite showing proof of training. *CDI - EHS emailed copy of employee health policy to PIC. PIC printed copy of employee health policy agreement and had employees read sign and date paper. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 Knives and 1 Tong stored clean with dried food debris build up. Observed 2 metal containers with stickers on outside of container. *CDI - PIC had employees wash, rinse and sanitize these items. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - No start or end time marked on cooked corn next to fryers, sliced tomatoes and shredded lettuce in left flip top unit.

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Squeeze bottle of degreaser unlabeled. *CDI - PIC labeled item.

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 - Raw Shrimp that was thawed under running water cooling in small flip top lowboy with little change in temperature after 40min. *CDI - PIC moved raw shrimp to WIF to be rapidly cooled. 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 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 Chicken wings in prep sink thawing in stagnant water. *CDI - PIC turned on faucet of cold water and opened drain to allow water to flow.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Small leak coming from A/C vent located by crab buckets in front of kitchen.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee food stored throughout WIC. *CDI - PIC relocated all items to lower shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine with build up of black residues. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of raw shrimp cold holding at 45F in flip top cooler. All other TCS foods in flip top cooler were 41F or less. CDI - Raw shrimp was taken to walk in cooler to rapidly cool to 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents stored in restroom. CDI - PIC identified contents to be bleach sanitizer and labeled spray bottle with name of contents. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications and multivitamins stored on top of flip top cooler in kitchen. CDI - Items were taken to designated employee storage area. -1 point-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers that were recently washed, rinsed, and sanitized stacked on a manner that did not promote air drying. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cardboard stored under sauces and spices on shelving of dry storage rack. Remove cardboard and/or replace with material that is non-absorbent, smooth, and easily cleanable. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Close sliding doors and lids when not in use to prevent rodent or insect infestation. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of flip top cooler. -0.5 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed dishwasher turn off faucet with bare hands and not a clean barrier, like a paper towel. CDI-PIC provided education and hands were rewashed.

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 noodles slowly cooling in lowboy unit and cooked lobster slowly cooling in RIC (see temp chart) due to plastic wrappings and not being cooled in holding units and not finishing in the WIC. CDI-PIC moved items to WIC to rapidly cool. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean knifes stored on magnetic strip with in use knives. PIC removed in use knives to be rewashed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several plastic containers and lids that did not have NSF logo present. PIC stated they would replace plastic containers with all NSF plastic containers.

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken top left dumpster lid. PIC stated they would call garbage company to replace lid.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM upon arrival. CFPM joined EHS after inspection begun. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed sink and surface sanitizer testing at 848 ppm due to hot water being used in sanitizer (117F). CDI-PIC refilled sanitizer basin with cold water and sink and surface sanitizer tested at 700 ppm. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mussels, crab legs, raw shrimp, and other TCS foods above 41F in prep top (see temp chart). CDI-PIC moved items to WIF to rapidly cool. EHS spoke with PIC about ensuring to fill prep top items below the container fill line to maintain at 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean knives stored with in use knives on magnetic strip by prep sink. PIC moved knives to prep table.

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 raw shrimp cooling in prep top unit that just went through the thawing process under running water (see temp chart). CDI-PIC moved raw shrimp to rapidly cool in WIC. EHS spoke with PIC about placing raw foods undergoing thawing back into WIC if above 41F for more than 4 hours. 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 the top 20% portion of a bag of crab legs thawing under running water that were not completely submerged. CDI-PIC added more water to completely submerge thawing crab legs.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed sink and surface sanitizing solution, but facility had quat testing strips for sanitizer. EHS tested solution and got 700 ppm and left a few test strips behind for facility. VR within 10 days to check for facility’s sink and surface testing strips.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with broken, right top-side lid and small rusted holes on the sides of the dumpster and trash dumpster with broken, left top-side lid. PIC stated that he would contact waste management company.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with food labels remaining after being stored clean. CDI-PIC set containers aside to have labels removed and rewashed. 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 .

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 one container of clam chowder made on 12/10/23 without a date label. CDI-PIC added label to chowder. 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 boiled eggs in WIC that were 75F almost 2 hours after being boiled and peeled and had plastic wrap over eggs. Observed noodles wrapped in pre-portioned bags cooling at a rate of 2F in an hour. CDI-PIC moved eggs, noodles, and crab legs to WIF to rapidly cool and crab legs that thaw under running water stored in the RI at 43F. EHS discussed with PIC about using thin, shallow pans to rapidly cool noodles before pre-portioning into plastic bags and with allowing the boiled eggs to air cool prior to being peeled or allowing peeled eggs to cool without a cover to allow for the maximum transfer of heat. 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 bucket of minced garlic and several boxes of seafood stored on the floor of the WIC and WIF respectively. PIC moved foods to proper shelving.

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 employee cutting RTE foods with bare hands. CDI PIC had employees wash hands and put on gloves 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in house boiled eggs and head shrimp above 41F see temp chart CDI PIC moved eggs to WIF shrimp was voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer reading at 1130 ppm to high per instructions, per instructions should read 272 - 700 ppm. CDI PIC added more water to bring down the sanitizer to 700 ppm

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 several squeeze bottles at service line without lables.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed wire basket store in calamari. CDI PIC removed basket

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. CDI PIC separated the items to air dry

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager was present during the inspection. PIC certification was expired. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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 . Observed food debris and accumulations on the food contact surface (blade) of the can opener. CDI - The can opener was moved to the three compartment sink to properly cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue/accumulations on the interior surface of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety 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 . Observed chicken wings in the prep unit held above 41F. CDI - Chicken was moved to the WIC for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety 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 . Observed no date marking on pans of fried fish inside the WIC and portioned pasta inside the RIC. CDI - PIC stated that the pasta and fish were made the previous day and date marking was added to the items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - PIC shut dumpster doors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal foods and items stored with items for patrons. CDI - Items were moved to a specific area for employee belongings.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recontaminate their hands by turning the faucet off with their bare hands after washing them at the hand washing sink. CDI- Person in charge educated team member on how to wash their hands correctly . Team member rewashed their hands during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex stored in a secondary spray bottle without label attached. CDI- Labeled during the inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Ensure that managerial standards are being met by effectively limiting priority foundation violations. Observed issues with cold holding, cooling time and temperature, cooling procedures, food contact, handwashing violations, and date marking. Recommend more training for team members and leadership available to provide necessary oversight.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee use cell phone then change gloves and prepare foods without hand washing prior. CDI- REHS educated food service employee to wash hands, followed by team member conducting handwashing.

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 raw, frozen oysters in the shell, being thawed and used with multiple tags stored inside of one box. Observed older oyster tags saved with one number on the tag. Ensure that last use date is added to tags. The tag were not in chronological order.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above crabs and oysters. Manager stated raw chicken was for employee use only, however this violation was observed as a repeat on previous inspection. CDI- Food was reorganized according to their final cook temperature during the inspection. Recommend a separate labeled area to hold employee use items only at the bottom shelf of the walk in cooler

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed food contact surfaces with food debris left attached and labels attached. CDI- Food contact surfaces were moved to 3 comp sink to be washed, rinsed, and sanitized again. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with excessive build up left attached to walls and divider board. Manager stated ice machine is cleaned once every 3 months. Recommend raising cleaning frequency to at least monthly. .

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed unsalted butter in ice bath cooling after 36 minutes only drop 7F. In order to meet cooling, unsalted butter would have to drop a total of 19.44F in 36 minutes. CDI- Unsalted butter was moved to walk in freezer to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, chicken wings, and lobster tails all held above 41F. CDI-Foods in between 42-45F were cooled down below 41F. Foods above 45F were discarded. See temperature chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed 4 kettle sized containers of soup prepared the day before without datemarking present. CDI- Soup was labeled during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser stored in a secondary bottle without label attached. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sink and Surface chemical sanitizer was observed too strong. Add water to dilute the sanitizer in between 272-700ppm. Remixed.

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 lettuce cooling inside of prep unit. Foods may not be cooled inside of prep units due to the open air environments(exposed to room temperature) CDI- Lettuce was placed in an ice bath to meet proper cooling parameters.

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 containers holding salt without label attached. CDI- Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep station. CDI- Wet wiping cloth was moved to chemical sanitizer bucket during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed lettuce tongs making direct contact with food. CDI- Tongs was removed during inspection and moved to 3 comp sink to be washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked.

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 single service items stored open-ended. Single service items were inverted during the inspection.

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 gasket channels with build up attached inside reach in units.

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 walls with debris attached beside ice machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee goods stored commingled with food and cell phone stored on food preparation station. CDI- jacket was moved during the inspection. Cell phone removed from prep station area.

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 vomit kit/plan/poster on site. CDI-EHS sent over information.

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 raw, frozen oysters in the shell, being thawed and used with no tag saved. The tag was neither on the container in the prep unit or the old ones were not saved. PIC explained they thought they only had to save the tags for fresh. EHS showed them where the tags are and they will be saving them from now on. EHS also explained they must have the tag follow the container, it must have a label that it corresponds to and is not commingled. The fresh tags they do have is not in chronological order. REPEAT. VR REQUIRED 2/17/2022

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp behind RTE eggs in the prep unit. CDI-PIC put eggs in the back 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken behind raw squid in the prep unit top, CDI-PIC moved chicken to the front.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed a very large metal pot with the jumbo soup at 55F from 2/3. PIC said they had used it this morning around 11am and put it back in the WIC. CDI-PIC voluntarily discarded due to temperature abuse.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marninara at 107F in a HH unit. CDI-PIC voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic in oil on the cooking cart at 56F. PIC said this is fresh garlic but they use oil on the spoon they grab it with, and they have margarine right in front of it, which could be causing the oil to get into the fresh garlic. Observed piece legs sitting in a bowl above other containers of crab and crayfish, making these pieces double stacked and they temped at 46F. CDI-PIC voluntarily discarded and moved the garlic to the other side of the cooking cart. Crab legs were brought out at 11am and PIC moved them back to the WIC to cool.

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 a very large metal pot with the jumbo soup at 55F from 2/3. PIC said they had used it this morning around 11am and put it back in the WIC. PIC voluntarily discarded due to temperature abuse. REPEAT. VR REQUIRED 2/17/2022

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored beside the prep unit, in between the wall and the prep unit. CDI-PIC took these to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed ice machine not working.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee beverage on prep table. Table was not being used. Drink was relocated to designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed men’s restroom paper towel dispenser empty. Towels were stocked during inspection.

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 Dates were missing on tags when last shellstock was used. They have only gone through 3 bags of oysters since opening so they were easily identified by date. Corrected during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara at 109F in crock. Moved to wok and reheated to above 189F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter with herbs sitting out at room temperature next to grill. We discussed moving to salted butter or moving to Time as a Public Health Control. This will be used within 4 hours of bringing it out of the walkin cooler. Return visit required to ensure it’s either under time or temperature control.

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 open package of clam chowder, broth, unsalted butter, milk, heavy cream, items on prep line (such as cut RTE sausage) without date marks. All were made/opened within the last 2 days and will be used within the next 2 days. Return visit required to check date marking within 10 days.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No procedures on site for items that are held on time: potatoes, corn, and chicken wings. Wings were labeled with 4 hour time frame but corn and potatoes were not. Staff advised they sell out of the corn and potatoes quickly. TPHC Template was sent via email and return visit required within 10 days to ensure compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of table cleaner unlabeled. Labeled during inspection.

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 gumbo in large pot in walkin cooler. It temped at 41F but per chef, they move the entire pot into the walkin cooler to chill overnight. Advised to move to shallow metal pans, stir frequently. We even discussed using an ice wand. Observed spaghetti overstacked in walkin cooler and intervened by having them spread it out in a shallow metal pan. We discussed using ice in the rinsing process after cooking.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauce in prep unit without labels. Staff agreed to label.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one chopper and one toaster oven that are labeled for Household Use Only. Discontinue use.