SEABOARD SOUTHEND

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed several stacks of dishes and a chopper with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -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: 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. EHS observed a large amount of gnats present in the facility. -1-

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. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed several stacks of single service items kept outside of their original packaging with visible food debris present. PIC discarded the single service items. -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. EHS observed the inside back reach in cooler in need of more frequent cleaning.-0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed cracks and damage to the sealant of the floor throughout facility. Repair. -0-

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 Observed the following items and discard dates on TCS items in the facility that were held more than 7-days: chicken (11/26), bacon (11/25), and Pulled pork (11/26). Observed a bag of spinach with no date mark. Observed sausage date marked for 8 days (12/1-12/8). CDI- All items were voluntarily discarded. **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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at 0ppm. CDI- PIC replenished sanitizer with a concentration of 200ppm. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed that facility did not have an approved min/max thermometer for their dish machine. **10-day VR Required** -0.5-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed damaged light shield in the kitchen. Repair. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 1 employee drink with no lid and another with no straw in kitchen area. -CDI- EHS educated PIC on designated areas or ensuring drinks in kitchen area have lids and straws. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.-/5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed item stored in handsink behind bar where non-alcoholic beverages and ice are dispensed blocking access to handsink. Observed dirty linen hamper stored in front of handsink at FOH. -CDI- EHS educated PIC on maintaining handsinks accessible and PIC removed/reloacted items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE olives, pepperonis and chicken in RIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee submerging items in quaternary sanitizer for less than 30 seconds. -CDI- EHS educated food employee on proper sanitizing methods and food employee placed items back in sanitizer for more than 30 seconds. -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: 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 dark buildup inside of drink nozzle at soda spray gun behind bar where non alcoholic food and drinks are dispensed. Increased and more thorough cleaning frequency recommended. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 .

3-501.17 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 feta cheese with no date mark. Observed multiple items date marked 5/8 (discard 5/14): roasted red peppers, red sauce, feta cheese and Brie and sliced tomatoes date marked 5/7 (discard 5/13). Per PIC, items were meant to be date marked with month 6. -CDI- PIC corrected date marks and properly date marked items with no date mark. **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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying pests in dirty dish rag storage hamper and near FOH area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizza sauce stored on floor. -CDI- PIC relocated items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified or equivalent chest freezer used to store sausage, pepperonis, and other items. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed water temperature at 93F during manual warewashing. -CDI- PIC corrected to 118F. **REPEAT** -0.5-

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 buildup on walls at dishpit area. Increased and more thorough cleaning frequency recommended. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and mushrooms stored over RTE items in RIC. -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 in prep units and RI units above 41F. Refer to temperature chart. Observed pizza sauce on counter at prep unit at 61F. -CDI- PIC placed items in freezer to cool back down. 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-/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 goat cheese with no date mark. Observed sausage date marked 8/16 (discard 8/22), mozzarella date marked 8/11 (discard 8/17) and chicken date marked 8/14 (discard 8/20). Per PIC, sausage and mozzarella were improperly date marked. -CDI- PIC properly date marked items and discarded items without a date or past date mark. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed toxic spray bottles throughout missing labels. -CDI- PIC properly labeled items. -1-

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 pizza boxes stored on floor. -CDI- PIC relocated items. -0-

4-501.11 Maintain equipment in good repair. Observed ice machine not functioning. Per PIC, work order has been placed. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 101F during manual warewashing. -CDI- PIC corrected temperature to 123F. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at BOH handwashing sink. -CDI- PIC tightened pipes. -0-