SUPPERCLUB SOUTHEND

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored as clean with visible sticker debris present. Pans were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish are to be w/r/s. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 the following itmes with no date mark: fresh mozzarella, cut cabbage, and spinach. EHS observed that cooked mussels with date marked for 03/28, upon further discussion it was revealed the mussels were cooked on 03/26. CDI- EHS allowed PIC to date mark items and EHS allowed PIC to correct date mark on mussels as they were present during prep. **REPEAT** -3- SEE COMMENTS. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without the use of a beard guard. -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon offered undercooked on menu. Facility could not provide parasite destruction letter. VERIFICATION REQUIRED.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over apple tarts in RIF. Item was removed from hermetically sealed packaging. CDI: Storage order was rearranged. Points remain the same due to improvement from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw marinated chicken wings at 42-43F, items were cooling since yesterday. CDI: PIC started cooking process of chicken wings. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 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 the following items held past 7 days: 4 containers of tomato butter (10/23) and one container of tapenade (10/21). Observed pimento cheese without a date. CDI: Pimento cheese was dated, all other items were 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed tomahawk ribeye without an asterisk on the menu. According to PIC, item can be ordered under cooked. CDI: PIC added asterisks to menu during inspection.

3-502.11 Obtain a variance for specialized processes.-Pf. Observed housemade tomato powder in facility. According to PIC, tomatoes are smoked, dehydrated for 12 hours then ground up into a powder CDI: Tomato powder was voluntarily discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed housemade tomato powder in facility. According to PIC, tomatoes are smoked, dehydrated for 12 hours then ground up into a powder. CDI: Tomato powder was voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/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 raw marinated chicken wings cooling in large container covered tightly in Saran Wrap. CDI: EHS and PIC discussed cooling methods. 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 .

6-301.14 Post a handwash sign at each handsink. Observed two handsinks with no signage. -CDI- EHS provided PIC with signage. -0- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed employee phone stored on handwashing sink. -CDI- PIC relocated items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw meatballs stored over bread and crab meat and raw pork sausage stored over RTE meatballs in WIC. Observed raw fish and other raw proteins out of original packaging in RIF stored over other non-raw frozen items. -CDI- PIC corrected storage order. -1.5- 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 sliced tomatoes and cavatappi pasta in sautéed station above 41F. Observed raw burger patties, whole beef, and raw marinated chicken above 41F in WIC. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 items past date mark: housemade kimchi containing cut collards 5/3 (discard 5/9) and 4/19 (discard 4/25), potatoes at gratin 6/16 (discard 6/22), heat treated pineapples 6/16 (discard 6/22), prime rib 6/12 (discard 6/18), and ribs 6/15 (discard 6/21). Observed whole milk and carm onions with no date mark. -CDI- PIC voluntarily discarded items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed wagyu burger on Saturday lunch menu with no consumer advisory. -CDI- PIC corrected menu. -0-

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 items in squeeze bottles with no labels throughout. **REPEAT** -2-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on proper drying techniques. -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 heavy dust buildup on hoods and on top of oven. Increased and more thorough cleaning frequency recommended. -0-

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 fish stored in front of raw beef patties in cold drawers. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (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.-/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 items such as housemade truffle oil (contains heat treated truffles), housemade bacon jam and house hot pickled pickles being held out of temperature control and with no time stamps. Per PIC, items are not kept more than 4 hours and are discarded after four hours. Observed no time stamps on these items. -CDI- EHS provided PIC with written TPHC procedures and assisted PIC with filling them out. Items were properly labeled. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -0-

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 salmon not removed from ROP packaging. -CDI- EHS educated PIC on proper thawing methods. -0-

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 squeeze bottles and some containers with spices or other seasonings with no labels. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with bracelets. Observed food employee with watch. -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 water for storing in-use spoons held in ambient temperature. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items from water. -0-

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- Observed PIC was hands for less than 20 seconds and not use a paper towel to turn off faucet. -CDI- EHS educated PIC on proper handwashing techniques and PIC properly rewashed hands. -0- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork over RTE pork in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus and tomatoes stored over RTE produce in WIC. -CDI- PIC corrected storage order. -0- 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 chlorine sanitizer at dish machine at less than 50ppm and quarternary sanitizer at 3-comp sink at 0ppm. -CDI- PIC corrected chlorine concentration to 100ppm and quarternary to 200ppm. -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 items in dairy RIC above 41F. Refer to temperature chart. Observed ambient air of unit at 41F. Observed items in prep unit and WIC above 41F. Refer to temperature chart. Per PIC, items were out for prep. -CDI- PIC placed items out for prep today in WIC or freezer to cool back down and voluntarily discarded other items. **EHS RECOMMENDED FACILITY HAVE UNIT SERVICED AS UNIT WAS ALSO NOT MAINTAINING TEMPERATURES AT PREVIOUS INSPECTION. EHS WILL CONDUCT FOLLOW UP VISIT** **REPEAT** -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 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 housemade kimchi date marked 10/16 & 10/18 (discard 10/22 & 10/24), mozzarella cheese date marked 10/22 (discard 10/28), mozzarella and provolone cheese blend date marked 10/12 (discard 10/18). Observed housemade onion dip, 2 housemade pimento cheeses, housemade slaw, housemade gremalata (contains cooked mushrooms and shallots), and cut tomatoes with no date marks. **REPEAT** -CDI- PIC properly date marked items and voluntarily discarded items past date. **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 .

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 squeeze bottles and some containers with spices or other seasonings with no labels. -0-

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 some shellstock tags with no date recorded for when last shellstock was used. Also observed tags not stored in chronological order. -CDI- PIC educated and tags properly ordered. **REPEAT** -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in pizza prep unit, RIC and WIC above 41F. Refer to temperature chart. Observed ambient air of RIC at 43F. EHS checked temperature later and ambient air was at 37F. -CDI- PIC voluntarily discarded of RTE items above 41F and placed raw items in freezer to cool back down. -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 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 pork belly and pork belly glaze date marked 6/15 (discard 6/21), observed sunchoke cream, pimento cheese and onion dip date marked 6/18 (discard 6/24), observed mozzarella cheese, whole milk, heavy cream with no date marks. -CDI- PIC voluntarily discarded items. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed scallops and salmon cooked to order with no asterisk. -CDI- PIC printed new menus with asterisks. **REPEAT** -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 1 cleaner bottle with no label. Per PIC, contents were degreaser. -CDI- PIC properly labeled item. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer concentration of 50ppm. -CDI- PIC corrected concentration to 100ppm. -0-

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 several oyster tags without dates for when the last oyster was sold. CDI - Education used to correct.

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 house-made garlic and oil mixture older than seven days. CDI - Item was discarded. No points due to improvement.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Tomahawk steaks and burgers were missing an asterisk on the menu. CDI - Owner printed new menus during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four spray bottles of sanitizer with no labels. CDI - Chef labeled during inspection.

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 one container of sugar with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flys near the dish washing area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair nets. Repeat. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with a watch.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still attached in the prep cooler.

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 a cup with no handle being used to scoop flour.

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 raw sausage stored above RTE pork belly inside the standing RIC. CDI - Storage order was rearranged.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 flounder broth cooked yesterday, placed inside the WIC to cool the previous night. Flounder broth was observed at 44F. Flounder broth did not cool to 41F with in 6 total hours. CDI - Broth was voluntarily discarded.

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 2 containers of gremolata sauce held above 41F inside prep unit. CDI - Items were voluntarily discarded.

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 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 multiple TCS food items Veal Demi glace sauce (10/12) (x7), Heart of Palm (10/14), Aioli (10/16) held longer than 7 days. CDI - All items were voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing foods with no head covering. CDI - Employee put on hat.