OUTRIGGER AT SAFE HARBOR PENINSULA CLUB

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 missing date marks for cut melon and guacamole. CDI - Items were dated for the day they were prepared.

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of chemicals stored above condiments. CDI - Items were placed on the bottom shelf. Improvements made from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside of the pool kitchen.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk for the 3-compartment sink. Improvements made on equipment from previous inspection.

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

REPEAT 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 an employee drink stored above single service items.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs for the restrooms.

REPEAT 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 missing date marks for thawed diced chicken, an open container of milk and cooked onions. CDI - Items were dated for the date they were opened/prepared. Improvements made from previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two bottles of chemicals stored above single-service items. Observed a can of “Hot Shot” Wasp spray that is not rated for commercial kitchen use. CDI - Chemicals were moved to a lower shelf and “Hotshot” spray was removed from the kitchen.

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 container of salt without a label.

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 a box of single-service items stored on the floor of the kitchen.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed deep cuts and stains in the prep cooler cutting board. Observed caulk peeling / missing from behind the 3-compartment 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 an employee drink stored above condiments.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored above cream, raw chicken stored above lettuce and raw salmon stored above tortillas in the reach-in cooler. CDI - All items were moved to the correct location. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bin of tortilla bowls stored on a shelf with no lid or protective covering.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine. CDI - Empty bottle of chlorine sanitizer was replaced.

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 missing date marks for most items in the prep cooler and low boy. CDI - Items were date marked for the days they were prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in several areas of the kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s with stickers still attached.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vanilla and chocolate ice cream mixes being held above 41F in ice cream machine. PIC placed unit out of service and submitted work order during inspection. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no disclosure on “salmon BLT” offered MTO on menu. CDI: PIC reprinted menu during inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed no EH policy with "big 6" illnesses in facility at time of inspection. CDI: Education provided and PIC printed and posted copy of EH policy.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: Food employee provided paper towels. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. No sanitizer container connected to dish machine. CDI: Education provided and PIC provided chlorine container and primed- 100ppm.

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 chopper lettuce not meet cooling parameters. Product prepared @2pm and @7pm product above 41F. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu chz and raw tuna being held above 41F in make table. Products prepared 10/11/24. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 raw tuna and bleu chz with date labels of 10/11/24. CDI: PIC voluntarily discarded product. Observed several TCS foods prepared today 10/18/24 with no date labels. CDI: Education provided and product labeled. REPEAT VIOLATION.

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 chopped lettuce, shredded chicken, and sautéed onions cooling in make table. Observed sliced tomatoes cooling in low boy. Observed cut melon and raw shrimp cooling in 2-door reach-in cooler. Products prepared today between 2pm-3:30pm. CDI: Education provided, products moved to reach-in freezer for rapid cooling (chicken, onion, tomato, melon, shrimp), and lettuce voluntarily discarded. Chicken did not meet cooling parameters after moving to reach-in freezer so PIC voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels at hand sink. CDI added hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ground beef in upright cooler > 41F. CDI by discard by PIC. Observed sliced tomatoes in upright cooler > 41F. CDI- Cooled down and returned to cooler. 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 Observed sliced tomato and chopped romaine lettuce without date mark (yesterday per PIC). CDI by date mark. 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 . 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 anchovies in prep cooler with 8-21 date mark. CDI- discard by 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 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 aerosol sun screen stored on shelf above prep table. CDI- removed and placed in designated personal items location.

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 cooking oil on cook line without label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies in the kitchen.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water in kitchen above capped drain or cleanout in front of dish machine.