SEA HUT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked baked potatoes cold holding in low boy cooler above 41F. PIC voluntarily discarded baked potatoes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of tartar sauce and secondary squeezes of tartar sauce above 41F in FOH beverage only cooler. CDI - PIC voluntarily discarded items and shall not use beverage cooler for TCS products. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of coleslaw in step in cooler exceeding 7 days. 07/28-08-03. CDI - PIC voluntarily discarded container of coleslaw. 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 .

3-304.12 (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 metal scoop handle submerged in large bin of four mix and single service cup being used to scoop uncooked grits. CDI - PIC voluntarily discared single service cup and moved metal scoop to 3-comp-sink.

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 3 employee open drinks in the WIC above retail food. CDI PIC moved employee drinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned portioned packages of raw fish above RTE foods in the RIF. CDI EHS educated PIC on the definition of RTE foods and he corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 baked potatoes in the lowboy cooler and Mac and cheese in the prep top with no date mark. CDI PIC stated that the potatoes were cooked yesterday and the Mac and cheese was thawed out yesterday. PIC put date mark on these foods. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical cleaner bottles on the 3 comp sink drain boards. CDI PIC moved chemicals to chemical storage.

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 recently portioned tartar sauce cups and squeeze bottles put in the soda cooler to cool down . The cups were at 61F and the squeeze bottles were at 56F. CDI EHS explained to PIC that they need to be put in the WIC to cool down. PIC put them in the WIC to cool down to 41F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored hanging over faucet at the handwashing sink.

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 interior bottom surface of seafood RIF in need of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, tablet, and hat on shelf above food. CDI PIC moved cell phone, tablet, and hat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed scraper stored on one handsink and cup stored on another handsink. -CDI- EHS educated PIC on proper use of handsink and items were removed. -1-

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 over raw oysters in prep unit. -CDI- PIC corrected storage order. -0- 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 items above 41F in prep units and WIC. Observed ambient air of prep units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. PIC lowered volumes and one unit was at 41F by end of inspection, prep unit #2 observed at 44F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -1.5- 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)./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 housemade cole slaws and baked potatoes in prep unit with no date. Observed container of Cole slaw in WIC date marked 8/22 (discard 8/28). -CDI- PIC voluntarily discarded items. -0- 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 containers of Mac and cheese prepared today cooling in WIC densely packed with lids stacked on top of other containers that were actively cooling, cooling at a low rate. Observed catfish cooling in prep units at a low rate. -CDI- EHS educated PIC on proper cooling methods and items were unstacked and lids removed and catfish placed in WIC to facilitate rapid cooling and items in prep unit were placed on ice baths. -0.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some squeeze bottles missing labels and 2 large containers. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed damaged test strips that did not accurately measure sanitizer concentrations. **10 DAY VERIFICATION REQUIRED** -0.5-

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 interior surface of seafood RIF in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED sanitizer spray bottle stored directly by single use dishes. CDI. PIC removed. Repeat ****improvement from last time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly by can wash area. CDI. PIC removed. Also indicated that’s the delivery person placed the items in the place and he just noticed to take them out.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. CDI - PIC Identified contents to be glass cleaner. PIC labeled spray bottle with name of contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed employee vape and mouthwash stored on shelving with ready to eat foods and spices. CDI - PIC discarded items. -1 point-

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 food prepped from days and placed in the freezer. PIC removed the food from freezer and maintained the same old date. CDI. PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED LETTUCE, TOMATOES in prep unit, cold holding at temperatures above 41F. CDI. PIC voluntarily 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 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 working containers of spices without labels,. CDI. PIC labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cleaning dishes without a hair cover.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0 ppm in 3 compartment sink. -CDI- PIC corrected concentration to 100-200 ppm chlorine. -0- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Cole slaw, lettuce, sliced cheese, whiting, chicken wings and Mac and cheese above 41F. Refer to temperature chart. Per PIC, these items were out for prep. -CDI- PIC placed items in freezer to rapidly cool. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 Cole slaw and baked potatoes in prep unit with no date. Observed Mac and cheese, pickled Cole slaw and baked beans in prep unit with no date. Per PIC, Mac and cheese was prepared Sunday and all other items were prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** -3- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medication stored on spice rack. -CDI- PIC removed. -0-

No Points Deducted: Observed employee improperly wash hands by not washing hands long enough. 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 CDI by having employee rewash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

Observed yams reheating in a steam well at 80F. 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P CDI be removing and reheating on stove top to 170F.

Observed lettuce mix at 45-46F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI by discarding. 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 spicy slaw and tarter sauce not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI by discarding spicy slaw and date marking tarter sauce. 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 .

No Points Deducted: Observed two spray bottles behind front counter not labeled. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf CDI by labeling containers.

Repeat: Observed a cup in a dry food bin. 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. CDI by providing scoop.

Repeat: Observed a bucket of single service spoons on the floor. 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.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish on shelf in WIC over potatoes. CDI - Storage order was corrected. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink at 0 ppm QAC sanitizer. PIC stated 7 tablets had been added to sanitizer water. CDI - PIC added a handful of more tablets and sanitizer raised to correct concentrations. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 handle in contact with food in dry storage bin. CDI - PIC removed the scoop.

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 cups and straws stored on floor in storage compartments under benches. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tray of cakes resting on a handsink and a ladder blocking the handsink in the dish area. CDI - PIC moved items to unblock handsinks.

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 shell eggs stored over ready to eat foods in WIC. CDI - Storage order was rearranged.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 utensils in sink sanitizing but not completely submerged in the sanitizer. CDI - Extra water and sanitizer was added to allow utensils to be fully submerged in sanitizer.

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 beans, spicy slaw, and potatoes with no date marks. CDI - PIC date marked items.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility is using TPHC for collards and other food in the warmers but has no written procedures. EHS and PIC discussed using hot holding instead and also emailed a TPHC template for PIC to create procedures.VERIFICATION REQUIRED.

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 lettuce and tomato cut today cooling in flip top cooler with lids on. CDI - Food was moved to WIC and lids were removed to cool. 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 box of cups stored on floor. CDI - box was moved onto a shelf.

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 facility did not have a vomit and diarrheal event cleaning procedure. CDI - EHS provided a procedure.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed cup with no lid on food prep surface. CDI - Cup was removed by PIC

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one handsink in kitchen and no soap at handsink behind front counter. CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink behind front counter. CDI- Soap was provided.

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 slaw in prep top and in large bucket in cooler at 46 F. PIC stated the slaw was prepped last night and sealed in the containers and put in cooler. CDI - Slaw was voluntarily discarded.

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 fish and other foods in prep unit holding above 41 F. CDI - PIC stated that he had increased the temperature of the unit to help with internal air temperatures as instructed by the hvac technician due to high heat in the kitchen. PIC stated he had checked internal temperatures when he arrived and it was around 40 F. PIC set the temperature of the prep unit back down and moved all food to the freezer to cool to 41 F.

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 . EHS observed slaw cooled overnight was 46 F. CDI - Slaw was voluntarily discarded and proper cooling techniques were discussed with PIC.

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 handle in contact with flour in storage bin.