BONEFISH GRILL #9401 MATTHEWS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal pans and one ladle with build up being stored as clean. CDI: PIC returned all items to be W/R/S. Dishes needs to be properly cleaned before storage.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed. Repeat **** more dishes were properly stacked.

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 cleaning needed in micro waves and RI coolers. Shelves also needs to be cleaned. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED pasta in the WI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat **** that was the only item in the facility holding above 41F. There is significant improvement from last time. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket stored above food items. CDI. PIC removed

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 a spray bottle of cooking oil and 2 containers of sauces being held at grill without labels. CDI: PIC labeled oil and sauces.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes in the cleaned dish area. 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 single use items stored on surfaces with build up.

4-501.11 Maintain equipment in good repair. Observed water leaks in the cooler infront of the grill.

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 cleaning needed in micro waves. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinking cups stored by customer items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED shrimps, tomatoes veggies in RI and WI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored on prep table. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes in the cleaned dish area.

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 cleaning needed in micro waves. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, blanched green beans, tomatoes holding above 41F in prep top units 1 and 2. CDI- Green beans and cheese discarded. Tomatoes placed in the freezer to quickly cool. Tomatoes cooled to 41F. 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 citrus marinade at the grill without time stamp. Marinade was 83F. CDI- Discarded. New marinate placed on the line with time stamp.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration below necessary threshold. CDI- New sanitizer re-made to proper concentration.

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 green beans and cheese over stacked in the prep top unit. CDI- Over stacked items removed and discarded. 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 flies and gnats in kitchen area.

4-502.13 Single-use and single-service articles cannot be reused. Observed used single use paper trays held for reuse. 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 soiled paper trays stacked on top of clean paper trays. All trays discarded.

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 French fry and ice cream freezers in need of cleaning.

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 vent above ice machine in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before donning gloves and attempting to return to handle food. CDI: Employee re-washed hands using a paper towel to turn off faucet before returning to handle food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed individual preset containers of crab meat stacked high in a container in steam table in which top container measured 119F. CDI: PIC reheated crab meat to 201F before returning to steam table. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of heart of palm being held in salad prep flip top cooler at 50F, individual containers of lobster meat stacked high in a container in prep flip top cooler in which top containers were 45F and a working bottle of milk at 44F being held in an ice bath on prep counter. CDI: PIC placed container of heart of palm in WIC to rapidly cool, voluntarily discarded lobster meat and filled ice bath higher in container and dumped out a portion of milk so that all of milk was even with top of ice bath. REPEAT. Points reduced to half due to significant improvement since previous inspection.

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 a container of individual to go containers of bang bang sauce being held on TPHC without a time marked to indicate when 4 hour period has elapsed. CDI: Staff labeled to go containers of sauce with start and end time.

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: 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 . Observed two large deep plastic containers of linguine noodles covered slightly with lids cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: Staff spread noodles out on metal sheet trays and placed on speed rack to allow for rapid cooling.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils while working at the dish machine and proceed to handle clean equipment while storing equipment after items passed through dish machine. CDI: Employee washed hands and equipment that was handled with potentially contaminated hands were returned to be W/R/S.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper surface inside bulk ice machine. CDI: Employee cleaned and sanitized inside of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of artichokes being held at 128F on steam table. CDI: PIC voluntarily discarded artichokes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of sliced tomatoes, American cheese, shredded lettuce being held in prep flip top cooler, containers of imperial dip, diced tomatoes, pasta and feta cheese being held in another prep flip top cooler and containers of tuna, lump crab meat and Mac and cheese being held in salad reach in cooler all items were being held above 41F. See temp chart. CDI: PIC voluntarily discarded most items and placed items that were being held for less than 2 hours in WIC to rapidly cool. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed several avocado’s cut in half being held in a container in salad drawer cooler in which sticker was still intact on skin of avocado’s. CDI: PIC voluntarily discarded avocado’s.

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 scoop being stored in a container of fried tempura flakes in which handle for scoop was resting on food. CDI: PIC removed scoop from container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple bowls being stacked wet nested on clean storage shelf. CDI: PIC unstacked items to allow for air drying. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of raw shell eggs being stored on a shelf in WIC above a container of ready to eat rice. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of blue cheese crumbles, a working bottle of lime sour cream being held in prep flip top coolers and several containers of mushroom Marsala being held in grill drawer cooler all above 41F. See temp chart. CDI: PIC placed blue cheese crumbles and containers of mushroom Marsala in WIC to rapidly cool and voluntarily discarded lime sour cream.

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: 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 . Observed a deep plastic container of linguine covered in WIC cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC spread out linguine in a shallow metal pan uncovered in WIC to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing under cold running water in a hotel pan with holes in prep sink. Not all shrimp was submerged under running water and several shrimp was in sink outside of pan. CDI: PIC placed shrimp in a hotel pan without holes to ensure all shrimp was submerged under running water and water was able to cascade over side of pan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of food being stored on floor in WIF. CDI: PIC placed containers on shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being stored wet nested on clean storage shelf. CDI: PIC unstacked containers to allow to air dry.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart of dish racks being stored in front of hand sink blocking access to hand sink next to dish machine. CDI: PIC moved cart to allow access to hand sink. REPEAT Points not escalated due to multiple violations during previous inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper inside surface of bulk ice machine. Clean as needed.

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: 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 zip lock bags of rice being held in prep RI cooler without date marks. CDI: PIC date marked bags of rice as they were prepared yesterday.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a container with fully cooked mussels in reduced oxygen packaging fully thawed in WIC with mussels still in ROP environment. CDI: Bags were opened to removed mussels from ROP environment.

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 a spray bottle of cooking oil and 2 containers of sauces being held at grill without labels. CDI: PIC labeled oil and sauces.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees handling food while wearing watches. Remove jewelry and watches from hands and arms while preparing food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink near front line. CDI: PIC restocked paper towel dispenser. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink next to fryer. CDI: Trash can was moved to allow access. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed pineapples, watermelons and limes being stored on shelf in WIC above ready to eat items. CDI: Items were re-arranged to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed two containers and one ladle with soil build up being stored as clean. CDI: PIC returned items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of goat cheese in prep flip top cooler being held at 45F. CDI: PIC voluntarily discarded item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several sanitizer buckets in kitchen being stored on prep counters and shelves above food items. CDI: Buckets were relocated to prevent contamination of food items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing under running water in a metal container with holes in prep sink which shrimp was not fully submerged under water due to water draining out of holes. CDI: Employee moved shrimp to a container with no holes to allow shrimp to be fully submerged under water and water flowing over sides of container. REPEAT

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 one dented can being stored amongst non dented cans on a shelf in dry storage area. CDI: PIC removed dented can.

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 a scoop being stored in a container of Mac and cheese in drawer cooler in which scoop handle was resting on food. CDI: PIC removed scoop.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee drop a bag of food on the floor, pick it up and throw it away, then proceed to put on single service gloves and handle food without washing hands. CDI: Food employee removed gloves and washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink near fryer. CDI: PIC moved trash can.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed strawberries with white build up. CDI: PIC voluntarily discarded items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed calamari thawing under running water above 70F. According to PIC, item has been thawing for roughly 30 minutes. CDI: Calamari was placed in walk in cooler

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed capers in hand sink near the grill. CDI: PIC cleaned out hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle personal drink, enter walk in cooler, rub hands on walk in cooler door and return to handling single service items and tortillas without changing gloves. CDI: Food employee removed gloves and washed hands.

REPEAT 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 of spices and oil on grill line without labels. CDI: Food employee labeled items.

REPEAT 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 multiple tags without last sale dates. VR required within 10 days

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 canned artichokes holding on steam table below 135F. CDI: PIC reheated artichokes to above 165F.

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 rice cooling at a rate of 0.37 during the 2 hr window. Rice was in a large metal container. CDI: Food employee spread rice onto sheet pans to allow for quicker cooling.

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 on cook line without labels.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fish on the floor of the walk in freezer. CDI: PIC moved fish off of the floor. 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 a couple of dented cans being stored on the shelf with other cans. CDI: PIC voluntarily discarded products.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic and metal pans wet stacked.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed facility’s hose attached to the mop sink with a spray nozzle, water was left on. Facility does not have a back flow prevention device rated for continuous pressure. CDI: PIC turned the water off and drained the water out of the hose.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash their hands for less than 20 seconds and donned on clean gloves to prep food. CDI: employee removed gloves and rewashed hands. All other handwashing was correct.

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 bag of mussels in cold drawer without shell stock tag. CDI: PIC voluntarily discarded bag of mussels.

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 tomatoes being stored over cooked rice and cooked salmon. CDI: PIC rearranged storage order.

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 slaw in prep top, raw burger, pork chop and filet in bottom of reach in cooler, and blue cheese stuffed olives at the bar and half/half in ice bath above 41F. PIC voluntarily discarded half/half and slaw, raw burger, pork chop and filet were moved to walk in cooler to cool. VR required within 3 days. Items on top of reach in cooler were below 41F and items on bottom were above 41F. EHS advised PIC to monitor temps of items on top of reach in cooler, items will not be held in the bottom until unit is evaluated. Points not escalated due to some improvement since last inspection. Repeat on next inspection will result in escalation of points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen area.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic and metal pans wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of cutting boards that need to be replaced/resurfaced. CDI: PIC voluntarily discarded items.

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 cleaning needed in reach in cooler.

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

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 chowder in crock on server side holding at 110F. Unit had accidentally been unplugged. It was turned on high and advised chowder must reheat to 165F before hot holding at 135F.

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 garlic + oil sitting out at room temperature. It was voluntarily discarded. Half n Half at server station was in an ice bath that was not adequate. It must come up to the top of the product and more ice is needed. The half n half was voluntarily discarded. Observed spinach in cold drawer that was not turned on. The spinach was at 64. It was brought up to drawer within last hour. It was moved to Walkin cooler to rapidly chill to 41F. Observed all 3 prep units having problems holding foods on the tops at 41F. See temperature chart. The bottoms of all the units are properly holding. Recommended switching to metal pans, not double stacking, not going above the ‘fill line’ and keeping the lid closed when not in use. All foods were rotated out and staff will monitor the temperatures. They will be discarded after 6 hours if they can’t maintain 41F or lower. Return visit required within 3 days to ensure compliance.

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 thick crab cake mix in a lidded plastic container made within the last 2 hours at 52F. Staff spread out the crab cake mix into a shallow metal pan and left uncovered to properly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing in bags that hadn’t been cut open. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp sitting in standing water thawing. You must run under cold water, thaw in refrigeration or thaw during the cooking process. Water was turned on to finish the thawing process.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sani buckets were reading less than approved ppm. They were refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked.