HOOK & REEL

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed employee health policy or proof of training available onsite during time of inspection. *CDI - EHS provided employee health policy for PIC to have current and future employees read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No vomit and diarrhea clean up procedures onsite during time of inspection. *CDI - EHS provided copy of written clean up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Lobster tail, Scallops, Mussels, Crawfish, Sausage, Marinara Sauce and Raw Shell Eggs above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 - Crab Legs and Corn sitting at ambient temperature without TPHC start and end times labeled. *CDI - PIC voluntarily discarded corn and placed Crab Legs into WIC to be cooled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - White Spray Bottle without label to properly identify substances within. *CDI - PIC voluntarily discarded item.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No Digital thin probe thermometer available during time of inspection. A verification visit will be conducted within 10 days to ensure establishment is in possession of working digital thin probe thermometer.

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 - 2 Seasoning shakers without labels to properly identify substances within.

6-202.13 Properly locate mechanical insect control devices. *Observed - Hand Held bug Zapper stored on top of Left Flip Top Unit. *CDI - PIC removed item.

*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 frozen food items stored directly on the floor in WIF. Remove items from floor and store of shelves.

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 - Handle to scoop in seasoning bin in contact with food product.

4-501.11 Maintain equipment in good repair. *Observed - Handsinks in need of re-caulking throughout kitchen. *Observed - Two 3 Door Flip Top Units and a 3 Door Lowboy Unit on cookline in Disrepair and unable to maintain proper cold holding temperatures. Repair or Replace. A Verification visit will be conducted within 10 days to ensure repairs are made and units are able to maintain proper cold holding temperatures of 41F or less.

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 Plastic containers with stickers and sticker residue stored clean on clean dish shelves above 3 compartment sink. *CDI - PIC placed items into 3 compartment sink to be re-washed, rinsed and sanitized.

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 - Corner Baseboards leading to back door missing. Replace.

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 drink stored on prep surface of Left Flip Top Unit. *CDI - PIC removed and discarded item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives on two different strips with heavy food debris and blades in need of cleaning. CDI- knives taken through ware-washing. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixture of fresh minced garlic and liquid margarine on stove at 50F, which PIC explained she did not know require temperature control. EHS discusses with PIC various ways to maintain this process in compliance. Either 1. Ensure the mixture starts at 41F or below and is labeled for 4 hour TPHC, 2. Hold at 135F and above with no time constraint, or 3. Forgo mixing garlic and margarine until the final stage of heating for immediate service in the wok. PIC states they will opt for TPHC. EHS provided procedure form and explained process. Sauce had just been set on stove, and EHS allowed marking for TPHC. (-0) TPHC procedure forms: English- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Spanish- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

REPEAT. 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). Observed opened containers of milk in WIC and shredded lettuce in lowboy without date mark. PIC states they did not know shredded lettuce is TCS. EHS affirms that once cut/sliced the following produce items become TCS: tomato, lettuce, cabbage, and melon. Examples of sliced, RAW produce which is not TCS includes onions, avocados, broccoli, peppers, mushrooms. CDI- EHS confirms prep date with Chef and PIC and allows dating of items. (-3)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of raw meat on the floor in WIF. EHS advises PIC to bring items off floor and speak to staff about this. Plenty of rack space is available in WIF. (-1) 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed raw shell eggs in unused lowboy across from cook line at 65F. PIC states that equipment is not used for the operation and stores only employee food. EHS advises PIC that the eggs are not safe to eat and advises immediate disposal. PIC preferred to mark item as staff food. CDI- EHS has PIC label the entire unused portion of cooler and any individual TCS items inside as “EMPLOYEES ONLY”.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping cloths on equipment throughout kitchen. EHS advises PIC to erect sani-buckets for their storage. Wiping cloths must be held in sanitizer between uses, or relegated to single use and not left on prep and other equipment surfaces. (-0.5)

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 dry storage shelf across from cook line made from unsealed and absorbent wood. Replace or resurface with food contact surfaces approved material at earliest opportunity. (-0)

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 wax paper in use at back prep counter which PIC states is for employee meal prep only. EHS advises the non-food contact surfaces must be non absorbent and cleanable. Paper and cardboard soaked with oil is hospitable to pests and harbors bacteria nearby cooking equipment and other items which are for the establishment. EHS advises PIC to remove paper and speak to staff about proper non-food contact surfaces and increased cleaning of equipment. (-0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food handler wash hands and turn off faucet handles without a clean barrier. CDI-PIC provided education and hands were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw catfish and raw chicken above 41F (see temp chart) in prep unit. PIC stated items were placed in prep unit 2 hours ago. CDI-PIC moved items to WIC to rapidly 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 .

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) 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 . Observed marinara without a date label that was prepared 9/18. CDI-PIC added label.

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 crab legs held on TPHC without a start time sticker as stated in facilities TPHC procedure. CDI-PIC added start time sticker.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers wetstacked. PIC separated container to allow for proper air drying.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of dishmachine with moderate amount of build up along. Ensure dishmachine is cleaned daily to prevent build up and recontamination.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed three employee drinks stored on cutting boards and on shelving above food. Designate and area for the storage of employee drinks away from food, equipment, and utensils. -0.5 points-

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 wings stored behind raw calamari in flip top cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for holding corn, potatoes, and crab legs on TPHC. PIC stated that written procedures were posted on back wall of kitchen but have been lost. CDI - Written procedures were created during inspection. PIC has been advised to print and post TPHC procedures in kitchen. -REPEAT- -3 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers of sanitizer and spray can of Febreze stored with utensils and single use disposable gloves on shelving. CDI - Items were moved to designated chemical storage area. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee iron supplements stored above flip top cooler at make line. CDI - Supplements were moved to designated employee storage area. -1 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 large storage bins of ingredients in rear of establishment with faded labeling. PIC has been advised to relabel so ingredients can be identified -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door propped open without fly control during inspection. CDI - Door was closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies in kitchen area. Control insects to prevent infestation. -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 buckets of prepared soy sauce stored on floor of walk in cooler. -0 points-

6-303.11 Provide required lighting intensity. Observed three light bulbs not functioning under hood located above oven. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on food prep surfaces in establishment. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon arrival. Ensure that a certified food protection manager is always present once food preparation begins. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 multiple bowls of employee food on cutting board of prep top unit upon entry of kitchen, container of green beans and raw beef for employee use stored above raw chicken and boiled eggs used in facility. Food handlers moved bowls and PIC corrected storage order of employee foods.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food handler rinsing out a wiping cloth in handwash sink closest to kitchen door. CDI-Food handler removed wiping cloth and EHS provided education that handwash sinks are only for handwashing.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed same tongs used to handle RTE sausage to also grab raw shrimp prior to being boiled. CDI-PIC removed tongs and replaced with new tongs to use for ready to eat foods and for raw seafood. 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 .

3-501.14(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 cooked noodles at 43F and boiled eggs at 77F, 56F, and 51F that were all cooked yesterday. CDI-PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed frozen crabs stored next to steamers without temperature control and time procedures. CDI-PIC added crab legs to facilities current TPHC procedure for corn and potatoes. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 cooked noodles and boiled eggs slowly cooling from yesterday in plastic containers with covered lids and significant amounts of condensation and raw shrimp slowly cooling in prep top due to thawing too long in 49F water in prep top and did not observe the action of thawing, but PIC stated shrimp were thawed this morning. CDI-PIC voluntarily discarded items and moved shrimp to WIC to rapidly cool. EHS spoke with PIC to ensure that all cooked items are left uncovered and cool in WIC in shallow, metal containers. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one container of wiping cloths stored on the floor by the serving window. PIC moved container to shelf.

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 dark build up in dishmachine drain and on floor behind employee food stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit holding raw fish, raw chicken, and cut lettuce with TCS foods above 41F and ambient temperature of 48F (see temp chart). PIC voluntarily discarded raw foods there held in WIC from the night before and moved raw shrimp and cut lettuce to WIC to rapidly cool. VR within 3 days to check status of prep unit. 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 is not been labeled, or if the label is incorrect. -P. Observed cooked noodles and boiled eggs with a preparation day of 9/30, but were cooked on 10/2 per PIC. CDI-PIC corrected date on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 corn and potatoes on time without timer set, food was removed from temperature an hour prior to arrival. CDI-PIC to update time recording system of facility and use time labels for products, PIC added times for TPHC foods.

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 at 65F in prep unit that PIC stated was thawed 2 hours prior. CDI-PIC moved raw shrimp to WIC to rapidly cool. EHS spoke with PIC about proper thawing procedures and ensure that the water the food is submerged in is below 70F and that all parts of the food cannot exceed 41F when undergoing thawing under running water. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed small, mechanical bug light stored above large, closed containers of spices. PIC moved bug light. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects by dishmachine, prep sink, and mop sink. Repeat, but point deescalated due to improvement in facility.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler washing hands at 3 compartment sink. EHS notified PIC and PIC provided education and hands were rewashed at handwash sink.

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 employee food in multiple RIFS and in WIC that was stored above food sold in the establishment. PIC placed items into a labeled container and stored them on the bottom shelf in the WIF.

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 containers of marinara sauce in RIC and WIC without date labels. CDI-PIC added dates to items. Repeat, but points remaining at half due to improvement throughout facility. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying pests during re-inspection, but improvement from previous inspection. PIC stated light bulb for pest control light has ordered as device is not currently operating. Repeat.

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 unopened of to go bags stored on the floor by the dry storage racks. PIC moved on to crate to be 6 inches off the floor.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink upon entrance with empty soap dispenser. CDI-PIC set aside bottle of soap at handwash sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed tomato sauce in lowboy unit with moderate amounts of mold inside that was also not date labeled. CDI-PIC voluntarily discarded tomato sauce.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed one food employee handle raw fish to be fried and not change gloves when heading back to prep line to grab fries to place into another fryer and another food employee wash dishes and not change gloves when heading to prep line to handle tomatoes that were placed into another working container. CDI-EHS educated with both food employees and hands were washed and new gloves donned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RTE sausage, raw shrimp, raw catfish, and other TCS foods above 41F in both prep tops. PIC placed all items into WIC to cool down as food was placed into prep unit at 10:30. PIC called maintenance and prep units are projected to be fixed this evening. EHS spoke with PIC about not holding any foods in top or low section of both prep units until fixed. WIC, RIFs, and one additional lowboy unit were all working as intended. VR within 3 days to check cold holding status of prep units. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed mutliple containers of RTE sausage, one container of boiled eggs, one container with tomato sauce without date labels. Establishment places date labels for food outside of lowboy units and on shelving in WIC for date marking. CDI-PIC added dates to food containers. 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 .

3-501.19(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 cooked corn and potatoes held on time without time label indicating how long they’ve been removed from temperature control, per facility’s written procedures. CDI-PIC added time label to items.

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 cooked this morning in covered plastic container in lowboy unit at 56F. Per PIC this was cooked at 10:45 before opening. CDI-PIC moved noodles into WIC to rapidly cool and dropped to 44F in one hour. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed several flying pests around drain areas and around kitchen during inspection with back door cracked open upon entry and opened again at the end of the inspection. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil in cardboard box stored on floor by cookline and boxes of shrimp inside WIF stored on the floor.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drain from 3 compartment sink without 1 inch air gap above floor drain. VR within 3 days to check status of air gap above floor drain.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee enter in through backdoor and begin to clean dishes without a handwash. CDI-EHS spoke with PIC and education was provided to food employee on when to wash hands and hands were washed.

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 record of shellstock tags for establishments raw oysters. EHS spoke with PIC about recording date of last oyster sold and retaining tags, especially in chronological order for 90 days.

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 behind raw shrimp and flounder in prep top. CDI-PIC corrected storage order to chicken in front part of prep top and seafood behind raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw scallops and RTE sausage above 41F in prep top. Per PIC, the sausage and scallops were prepped this morning and placed into prep top. All other TCS foods were below 41F. CDI-PIC moved both foods to WIC to 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 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 tomato sauce cooling in large, covered plastic container in lowboy of prep unit with 1F change after 50 minutes. CDI-PIC moved tomato sauce to WIC to 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests around drain catchers of prep sinks and dishmachine. Repeat. Points not escalated due to only seeing 2 flying pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple sets metal containers wet stacked. PIC separated out containers to allow for proper air drying.

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 unopened box of to go containers stored on the ground near dry storage area at the kitchen entrance.

4-501.11 Maintain equipment in good repair. Observed handwash sink leaking when draining. PIC stated that he is in the process of fixing leak himself.

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 moderate food buildup on both sides of the fryers and the spaces between the fryers and the stove and boiler. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ribs stored above cooked pasta in WIC. CDI PIC moved ribs to bottom shelf 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 some pans with debris in them. CDI PIC moved to dishwasher. REPEAT 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed corn HH at 113. CDI PIC moved to oven. 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 .

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 bowls and bottles without lables.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest throughout the facility. REPEAT

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 stored on floor in freezer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes in sanitizer at 0ppm. CDI PIC remade sanitizer read at correct level. 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 spoon store in cup of water 70F. CDI PIC discarded water and cleaned spoon.

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 clean dishes stacked on shelves with debris. Also observed table by grill with debris and build up.

6-303.11 Provide required lighting intensity. Observed 2 bulbs burnt out in hood. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed large amounts of build up underneath hood over fryer. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with facility food.

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 PIC does not have Food Protection Manager certification (CFPM). At least one CFPM must be at the facility at all times. -1- REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand wash sink by prep sink with containers stored in it. CDI - PIC removed containers from sink basin. - 1 -

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 knife and peeler stored as clean with food buildup on magnetic rack above prep table. CDI - Utensils were removed from magnetic rack and taken to dish area to be wash/rinse/sanitized. - 3 - REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 marinara sauce hot holding at 122F. CDI - Items was placed on grill for rapid reheating. Temperature was 170F will placed back into steam well. - 1.5 - REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in dish area and on cook’s line. Increase pest control to reduce insects in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of food stored on floor of walk-in freezer. Move items so that they are at least 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping clothes stored on tables/cutting boards in kitchen.

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 PIC does not have Food Protection Manager certification.-1- REPEAT

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 knives stored as clean with food buildup. -1.5 - REPEAT CDI - knives were removed from magnetic rack and taken to dish area to be wash/rinse/sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 tomato sauce hot holding at 128.3F. CDI - Items was placed on grill for rapid reheating.

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 sausage, cooked spaghetti and Remoulade sauce in WIC not date marked. CDI. PIC dated containers. - 1.5 - Repeat

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Can of ant/roach spray at front busser station. Directions stated that it was not approved for food service use. CDI - PIC discarded.

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, please visit: http://meck.co/FoodSafety 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 . Observed large, closed container of sauce in WIC at 130.3F. PIC stated item was made 30 minutes before inspection. CDI - item was placed in ice bath to continue rapid cooling. After intervention, cooling rate was .75 degrees/min.

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 spices unlabeled. REPEAT - 2

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI - Door was closed. -1-Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for the chlorine sanitizer used at the dish machine. Verification will be conducted within 3 days to verify availability of test kit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee food in the WIC unsegregated from customer food. CDI - PIC placed food in designated area for employees in WIC. -1.0 points - REPEAT

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 PIC does not have Food Protection Manager certification.-1

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves and start to prepare food without washing hands. CDI-employee was stopped and instructed to wash hands. -2

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 over raw fish in the WIC. CDI-fish was moved above the chicken. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed squash being stored above spaghetti in the WIC. CDI-squash was moved to shelving that contained other unwashed produce. -1.5

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 a pan of dishes stored as clean with food buildup. -0

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 the chicken, sausage, and crab legs holding above 41F in Flip top top. These foods had been put in the Flip top around 12 pm. CDI. PIC moved these foods to WIC. - 1.5

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 sausage and cooked spaghetti in WIC not date marked. CDI. PIC dated containers.

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 spices unlabeled. REPEAT - 2

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. Observed fruit flies in kitchen. -0

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 in use utensil being held in water less than 135F. -0

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed clean utensils being wet stacked. - 0

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone, umbrella and employee keys above prep table. - REPEAT

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided sample procedures and educated PIC on requirements of the 2017 Food Code. REPEAT -0.5 points

6-301.14 Post a handwash sign at each handsink. -C Observed no hand wash sign at handsink at end of cook line. CDI - EHS provided PIC with hand wash sign. -1 points

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pre-cooked sausage not meet cooling rate in prep top unit. Cooling rate was 0.025. Sausage was prepped before inspection started. CDI - PIC placed sausage in cooler to cool down quickly. -0 points

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 please visit: http://meck.co/FoodSafety 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 . Observed large portion of pre-cooked sausage in prep top unit without being cooled to 41F. CDI - PIC placed sausage in RIC to cool quickly. EHS recommended cooling food to 41F before placing in prep top units. -0.5

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. -C Observed 2 storage bins of spices that had faded labels and could not be read. Storage bind are located near the dish machine. CDI - PIC relabeled containers of spices. -1 points

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed tongs handle stored in raw shrimp. CDI - PIC removed tongs and EHS educated PIC on keeping the handle of utensils above the food. -0 points

4-502.11(A) Maintain utensils in good repair. -C Observed middle RIC on cook line out of service. PIC stated a work order has been placed for the part and they are awaiting arrival. -0.5 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee drink in the RIC unsegregated from customer food. CDI - PIC discarded drink. EHS educated PIC on having designated areas to keep employee food. REPEAT -1 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided guidance documents and educated PIC on requirements of the 2017 Food Code. -0 points

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw potato skin in HS near fryer station when inspection started. CDI - Potato was removed and EHS reminded PIC handsinks are for handwashing only. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked Dungeness crab, pre-cooked sausage, pre-cooked hush puppies and raw scallops holding between 43F-46F in prep top unit. PIC stated items are pulled from WIC and sometimes sit out as prep units are filled in the morning. CDI - PIC placed ice on all items and cooled to 41 in 30 minutes. REPEAT -1.5 points

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 on date marking please visit: http://meck.co/FoodSafety Observed pre-cooked sausage, pre-cooked dungeness crab, pre-cooked hushpuppies, marinara sauce, boiled eggs, imitation crab meat and crawfish with no date marks. The flip top and front of prep units have dates and times that are hard to follow. CDI - EHS discussed several options for date marking systems including, placing stickers on packages of RTE items when package is opened and placing stickers on bins of food as they are prepared. All items were properly dated during the inspection. REPEAT -3 points

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. -C Observed flour buildup on fryer, splash wall behind fryer and hood filters. CDI - PIC has service scheduled to clean hood filters 12/19/21. Increase frequency of cleaning to avoid buildup. -0 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee food in the WIC unsegregated from customer food. CDI - PIC placed food in designated area for employees in WIC. -0.5 points

2-301.14 Wash hands after activities that contaminate them. -P Observed chef remove mask, take a drink of a beverage, put mask back on but did not remove gloves and wash hands. PIC saw this happen and immediately directed him. Employee complied. Did not observe a specific violation due to PIC intervention. Good active managerial control.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and corn in steamer below 135F. See temperature chart. They were reheated above 165F during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container with ice water at expo station. In it were sauce bottles submerged all the way around the product but the products were holding above 41F. Crab meat sauce and Remoulade were voluntarily discarded. We believe this was a procedural error. Bottles may have been left out at expo station or not cooled properly before being placed in ice bath. Throughout the inspection, the walkin cooler began increasing in temperature. There is a very loud noise coming from the compressor. Sound started today and a service call was called in at 11am. Service provider was called again and they will be arriving within 45 minutes. It is believed that this issue began today and all food is being moved to the freezer to rapidly chill. It will remain in the freezer until service provider arrives and repairs any problems. Inspector will monitor with PIC throughout the next couple of hours. Last ambient temperature taken was 43F.

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 numerous items without dates on them or incorrect dates. Observed noodles, boiled eggs, imitation crab meat and crawfish cooked today but either didn’t have a date or the date was incorrect. Using tabs on shelves to record dates isn’t working. All were properly dated during the 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 noodles cooked today (within past 2 hours) and wrapped and stacked in containers with lids in walkin cooler. Observed lettuce cut today (within past 2 hours) in the prep unit above 45F. It was moved to the walkin cooler to continue cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen. Back door was cracked so this may be how they are entering. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

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 frozen food on the floor of the walkin freezer. Move to shelving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sani buckets with towels at 100ppm or lower of Quat sanitizer. Discarded and refilled with sanitizer at 200ppm (per manufacturer’s specs).

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 3 spice containers with scoops with the handle down in the product. Keep handles up when scoop is left in the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a soda cups, baskets, and some plates wet stacked. Separate to air dry.

4-202.16 Nonfood-Contact Surfaces - C Facility has built a shelf for the walkin freezer made of raw wood. This is not easily cleanable. Replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household toaster oven in facility to toast bread. Replace with commercial piece of equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. There are many areas of the facility being used for employee food, drinks, cooking, spices, etc. Label areas and keep all employee items segregated from customer utensils and foods. Some areas are labeled but continue with the segregation.