SEABOARD GRILL

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 handsinks blocked by rolling carts. CDI - Carts were moved to allow access to handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several ladles stored as clean with food debris on them. Observed build up in ice machine. CDI - Ladles were moved to dish area to be 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen and most prominent in the dishwasher area. Needs removal.

5-202.12 Provide at least 100F water at handsinks. Observed 2 handwashing sinks with hot water only reaching 85-87 degrees F.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed dented can of artichokes and chestnuts on top and side seals. CDI, cans removed from use.

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 container of oil labeled H2O and another bottle of oil not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ham stored less than 6 inches from ground on bottom rack in stand up reach in . CDI, food relocated to provide 6 inches of clearance.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 of 4 heavily damaged fryer baskets. CDI, fryer baskets removed from use.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed 1 employee put on hair restraint and touch face before handling clean equipment. CDI, employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill container at handwashing sink. CDI, to fill at proper sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed salmon cooked to 122 degrees F. CDI, operator put salmon back on grill to continue cooking to 178 degrees F.

3-501.14 Cooling (P) - Observed chicken, salmon, ground beef cooling from morning after cleaning out 4 door reach in in some metal containers between 48-52 degrees F. CDI, foods transferred to shallow uncovered containers to WIF to rapidly cool before placing back in low reach in refrigerator.

3-501.15 Cooling Methods (Pf) Observed chicken, salmon, ground beef cooling from morning after cleaning out 4 door reach in in some metal containers between 48-52 degrees F. CDI, foods transferred to shallow uncovered containers to WIF to rapidly cool before placing back in low reach in refrigerator.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and fruit fly in facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 quart sanitizer bucket below 200ppm .

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed multiple priority violations during inspection that have been noted on previous inspections. Observed PICs unable to answer various EHS questions about kitchen processes, procedures, or recipes. Observed evidence of lack of managerial control throughout kitchen. More staff training and managerial influence needed. 10 day VR required. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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 ground beef being stored on top of raw, intact muscle pork during inspection. CDI - PIC moved ground beef to proper location. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed high temperature dish machine not achieving 160F surface temperature on Min/Max thermometer during inspection. Observed multiple plastic hotel pans being stored as clean and coming out of the dish machine with visible sticker residue remaining. Observed employee thermometer being stored with visible food debris caked on the probe. CDI - Facility paused operations until maintenance could arrive to assess dish machine. Maintenance serviced unit, maximum temperature after one pass achieved 162F. All dishes that had been run through machine during inspection were repassed through machine. All hotel pans with sticker residue were removed and placed in dish pit to be rewashed. PIC reminded employees to remove all sticker residue while washing, employees began peeling residue off. EHS provided PIC alcohol wipes to sanitize employee thermometer. Repeat. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing and blue cheese dressing in sauce cooler maintaining above 41F during inspection. EHS checked multiple non-TCS dressings in unit to assess unit’s cold holding capability. All items temped were holding above 41F. Observed ranch dressing in sauce RIC maintaining 43F. All TCS dressings were voluntarily discarded. Blue Cheese, Ranch, and Caesar dressing will be held on time until unit can be serviced. Maintenance contacted during inspection. 72 hour VR required. Repeat. 3 pts. 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 cut tomatoes in cooler 4 baring no date label indicating their date of preparation. Observed cooked lamb, tomato paste, cream based chicken sauce, jambalaya, cooked gluten free pasta, and pork sauce in WIC being held past their expiration dates. CDI - All expired and unverifiable foods were voluntarily discarded. Repeat. 1.5 pts. 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 .

4-502.11(A) Maintain utensils in good repair. Observed rubber spatula melted and bent still actively in use during inspection. CDI - Utensil was voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored behind raw zucchini in prep unit 2 during inspection. Raw beef was overflowing onto zucchini. CDI - PIC voluntarily discarded zucchini and moved steak pan to front of prep unit. 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 deli slicer caked with dried on food debris during inspection. Observed heavy sticker residue on plastic hotel pans all throughout kitchen. CDI - Employee broke down and began to clean slicer during inspection. PIC began collecting pans with sticker residue to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two gallon containers of ranch and one gallon container of Caesar dressing being held in ice bucket with very minimal ice during inspection. Both containers indicated that the product shall remain within temperature control. Ranch was maintaining 51F during inspection. CDI - PIC voluntarily discarded all dressings. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened container of tomato paste in WIC labeled with opening date of 12/27 and discard date of 1/8. 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 .

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 cut lettuce cooling in deep, covered plastic container in WIC during inspection. CDI - PIC moved to shallow, perforated pan with ice to ensure rapid cooling. Repeat. All other cooling compliant, points not escalated due to evident improvement. 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 .

6-404.11 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 multiple dented cans in dry storage area stored in conjunction with unadulterated cans. CDI - Cans were pulled from shelves for PIC to discard.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed communal jacket being stored in dry storage area on top of food contact surfaces. CDI - PIC moved to appropriate location. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions and other unwashed produce stored above RTE shredded cabbage in WIC. CDI - PIC moved cabbage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked rice in WIC that did not have any change in temperature between 2:15pm and 2:55pm. PIC stated rice had begun cooling around 1pm. CDI - PIC changed method to hasten cooling. Rice achieved below 41F around 3:45pm. 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 .

3-501.15 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, cut tomatoes, pico de gallo, and cut lettuce in WIC cooling in deep, covered plastic containers. Observed cut watermelon in Garde Manger RIC in deep, covered plastic container. Observed cooked rice cooling in WIC while covered with plastic wrap. All food items were cooling under the proper rate. CDI - PIC moved watermelon, cut tomatoes, pico de gallo, and cut lettuce to shallow, uncovered pans to allow for proper airflow, and placed in WIF. PIC removed plastic wrap from cooling rice and moved to WIF. All food items had achieved 41F or below by 3:45pm. 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 .

3-501.13 (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 ROP Mahi thawed while still sealed in packaging. PIC stated Mahi had been thawed on 7/22. CDI - PIC discarded Mahi.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of about 50ppm during inspection. PIC stated they change sani buckets before resuming service at 4:00. More frequent replacement may be needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat being stored on the corner of shelf in dry storage that was storing customer food. Ensure employees do not store belongings in conjunction with customer food. CDI - PIC moved item to the office. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in conjunction with clean customer plates. Ensure all employee food and drinks are stored in a manner that does not risk contamination of equipment. CDI - PIC moved drink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink closest to elevator without paper towels. CDI: PIC placed paper towels at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, can opener and vegetable slicer all soiled while stored as clean. CDI: All items were placed to be rewashed. 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 .

3-603.11 (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 steak being offered undercooked according to PIC, without a disclosure on the menu. Verification required within 10 days.

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 dented can being stored on shelving with cans for facility use. CDI: Dented can was voluntarily discarded.