SAFE HARBOR PENINSULA YACHT CLUB

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 one pan of raw sausage stored above steak in the walk-in cooler. CDI - Items were moved tot he correct order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked steaks and chicken breasts for a banquet. CDI - Items were voluntarily discarded. Establishment will no longer par cook.

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 missing date marks for two containers of milk. CDI - Items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of sanitizer stored on top of a reach-in freezer. CDI - Items was removed.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several bags of raw meat thawing under 87 degree water. Water is currently unable to get colder due to the Summer weather. CDI - Items were moved to a cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the right side prep cooler cutting board with deep stains.

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

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into the bar hand sink. CDI - Ice was removed. EHS recommends using a dump container with strainer due to the lack of sinks.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari stored above cooked crab meat cans in the walk-in cooler. CDI - Items were moved to the correct order. Improvements made from previous 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 94 degree cooked onions attempting to cool in the prep cooler. CDI - Item was brought to the walk-in freezer to rapidly cool.

REPEAT 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 several vacuum sealed packages of tuna with a label instructing them to cut open during thawing.

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 crab legs on the floor of the walk-in freezer.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pots hanging over the side kitchen hand sink, exposing them to splashing water.

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. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single-service gloves stored on the floor. Observed paper towels and dish scrubbers stored inside of the employee restroom.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-502.11(A) Maintain utensils in good repair. Observed paint chipping off of a hand-held juicer. Observed a “household use only” blender.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed two missing drain plugs at the dumpster.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw salmon and then change gloves to handle cooked foods and utensils without washing hands. CDI - Employee was educated and they rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed ice dumped into the hand sink at the bar due to it being the only sink. CDI - Ice was removed and the sink will no longer be used as a dump sink. EHS recommends using a dump bucket for discarding ice and drinks. Observed missing hand wash sign at the bar.

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 missing dates for two shellfish tags. Observed all tags stored out of chronological order. CDI - Tags older than 90 days were discarded and tags will now be kept in chronological order.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 oysters stored above beef and raw fish stored above vegetables in the walk-in cooler. CDI - Items were moved to the correct order.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the deli slicer stored as clean. CDI - Chef removed all parts to be washed. Improvements made from previous inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through conversation with the chef, he stated that chicken is par-cooked for large events. This process is not allowed without approval and records. CDI - Chef stated that par cooking will no longer be conducted.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree butter pads and a block of unsalted butter that is used for pastries. Labels read “Keep Refrigerated.” CDI - Items were voluntarily discarded. No points taken due to vast improvement from previous inspection.

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 corn with a date mark older than 7 days. Observed an open package of hot dogs with no date mark. CDI - Items were voluntarily discarded.

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 missing asterisks for several items on the menu that are cooked to order. CDI - Manager was able to correct and reprint menu’s during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Employee labeled during inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed a large amount of reduced-oxygen packaged meats in the walk-in freezer with no records being kept for the approved HACCP plan. 30-day date marking stickers were missing for all products. Observed fish in ROP-K10 bags. Manager stated that fish is thawed before shrink wrapping. Fish that is shrink wrapped using K-10 bags must be frozen before, during and after the process. CDI - All items were voluntarily discarded or labeled as employee food for family meal. Head chef stated that they will no longer be shrink wrapping raw meats.

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 several vacuum sealed packages of tuna with a label instructing them to cut open during thawing.

REPEAT 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 flies in the kitchen. Observed a light gap at the bottom of the back door. Observed a large amount of flies and mosquitos due to standing water buckets and debris stored near the outside walk-in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch.

3-302.15 Wash fruits and vegetables prior to use. Observed a cut avocado with sticker still attached.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed a cup of tasting spoons with handles turned in different directions. Contamination could occur by touching the food-contact surface of the utensils.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a small “household use only” cooler for sauces. Observed several cutting boards and prep cooler cutting boards with deep stains and cuts.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak in the faucet of the 3-compartment sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed a missing covered waste bin for the employee restroom.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of debris, containers, pallets and other materials in the outside enclosed area. EHS observed these items creating harborage for pests.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans, bowls, and scoops stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sea bass and scallops being held above 41F in reach-in portion of sauté make table. Product with various prep dates. Ambient temperature of unit 38F. Other TCS foods in unit within temperature parameters. CDI: PIC moved product to WIC for rapid cooling (39F, 40F). REPEAT VIOLATION.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed shrimp thawing in standing water. CDI: PIC placed fish under cold running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in outdoor storage area by mop sink and WIF. Observed flies on front prep line at coffee station.

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 date of last sold not on shell stock tags.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored on top of vegetables in low reach in cooler. Observed raw lamb burgers stored on top of pasta in low reach in. CDI- Raw meats removed. 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 slicer stored clean with old food debris. CDI- Slicer broken down and cleaned. 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 .

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 . 3-501.14(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 whole baked chicken in the walk in cooler holding at 47F. Whole chicken was cooked last night, wrapped and left in the walk in cooler. Chicken was not removed and tampered with prior to EHS' observations. Chicken did not cool properly to 41F. CDI- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch, Italian (fresh garlic/oil), blue cheese, lettuce (2), rice, tomatoes holding above 41F in the prep tops and on ice. CDI- Sauces cooled in reach in. All other items 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 .

3-501.15 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 rice, lettuce and tomatoes over stacked in the prep top units. CDI- Discarded. EHS had discussion about cooling methods with PIC. 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 several containers of seasonings without labels. Observed oil bottles without labels.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P Observed hot water dish machine unable to reach proper sanitization temperature- 147F. CDI: PIC contacted service company during inspection. Facility to utilize 3-compartment sink until repaired. EHS will return within 10 days for compliance visit to verify unit properly sanitizing equipment/utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter being held above 41F in wait station reach-in cooler. Product prepared 09/29/24. Observed halibut being held above 41F in sauté make table. Product prepared 10/02/24. CDI: PIC voluntarily discarded products.

8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf Observed ROP for raw fish, raw beef, demi sauce(vegetables, beef bones, tomato paste), and tomato paste. Demi sauce cooked/reduced overnight and ROP'd then frozen. Facility will utilize Ziploc bags and freeze product(PIC stated product only held 2 weeks in freezer). Tomato paste removed from can and ROP'd then frozen. Facility will utilize Ziploc bags and freeze product (PIC stated product only held 2 weeks in freezer). Fish comes raw and fresh. Facility to utilize 10k bags going forward(no variance needed). Beef comes raw and fresh. Facility to apply for HACCP. EHS provided application via email. EHS will make verification visit within 10 days to verify HACCP plan in place and in compliance. VERIFICATION REQUIRED.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips at 3-compartment sink. CDI: PIC contacted service company during inspection for test strips. EHS provided strips to PIC as short-term means of compliance. EHS will return within 10 days for compliance visit to verify facility obtained test strips from service company.

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 buildup on fan covers in main and beer walk-in coolers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf. Observed coffee poured in hand sink near office. Observed lemons in hand sink near beverage station. CDI: Education provided and products removed.

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad reach-in cooler.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to demonstrate knowledge on food borne illness prevention, signs and symptoms, vomit and diarrhea plan, and dating of TCS foods. PIC had lapsed food protection manager certification. CDI-EHS educated PIC on topics listed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification. Facility did not have Certified Food Protection Manager, no point deduction due to having 210 days to obtain certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC unable to demonstrate knowledge about employee health, reportable illnesses, signs and symptoms, and vomit and diarrhea clean up plan. Facility did not have employee health policy or vomit and diarrhea plan on site. CDI- EHS educated PIC on topics listed. EHS also gave educational materials and written plan to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no written vomit and diarrhea plan. CDI- EHS provided written vomit and diarrhea plan to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed facility with no hand wash sign posted at hand sinks. CDI-EHS provided PIC with hand wash signs.

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 facility without parasite destruction letter for undercooked salmon. CDI- PIC obtained parasite destruction letter.

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 and beef held in cold holding drawer over raw shrimp and salmon. CDI- PIC moved raw chicken and beef to bottom drawer and shrimp and salmon to top drawer to prevent contamination. 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 strainer, spatula, can opener, waffle maker, and slicer with food debris on food contact surface. CDI- strainer, spatula, and can opener placed in dirty dish area. EHS provided education on how to properly clean waffle maker and slicer. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine with pink and black buildup.

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 tomato sauce and grilled red peppers not meeting proper cooling rate. CDI- PIC placed items in walk in cooler to reach proper rate. Observed food items cooling at acceptable rate after being placed in walk-in cooler. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 all TCS foods in facility without dates. CDI- PIC date marked all TCS foods made 11/29. Guacamole, lentils, hummus, quinoa, lettuce, cooked pasta, half and half, and sweet potato purée were voluntarily discarded due to being prepared before 11/29. 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)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 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 steaks, burgers, and salmon on menu that can be ordered ‘cooked to order’. Add asterisk to food items on menu and footnote. Verification required within 10 days.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf PIC stated that he has used ROP for steaks for some events. Directed PIC to discontinue this process until it can be determined if a variance and/or haccp plan is needed. Requested information on procedures to be emailed. EHS will follow up with verification within 10 days. 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 tomato sauce and grilled red peppers in plastic containers tightly packed. Place peppers and sauce in shallow pans to promote faster cooling. 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 multiple working containers of oils, spices, flour and sugar without common names labeled. CDI- PIC placed labels on all working containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans and other dishes in storage area. CDI-PIC put items in dish area and EHS educated PIC on proper drying before storage.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single service items on floor in storage room. Items must be 6 inches off floor.

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 personal drink over food in lowboy and other personal items over food under prep table. CDI- PIC moved items.