SEA GRILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one onsite during inspection with FPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 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 oysters and mussels on buffet line without shell stock tags. Observed facility with mussels, PIC was unable to provide previous shell stock tags from mussels sold in the past. PIC stated they do not keep mussel tags. Observed oyster tags not being stored in chronological order from last sale date. Tags were placed in chronological order during inspection. Oysters and Mussels on buffet line were voluntarily discarded. VERIFICATION REQUIRED to ensure mussel tags are being kept and last sale date is recorded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon and raw tuna being stored in same container as cooked shrimp with only a barrier of lemon slices on buffet line. EHS observed raw tuna and raw salmon dropped on top on cooked shrimp. CDI: Food items were voluntarily discarded. Observed raw fish being stored over fire roasted vegetables inside reach in freezer. Raw fish was removed from hermetically sealed packaging. CDI: Storage order was rearranged. 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 multiple food items on buffet line above 41F. Observed food items being held in prep top unit near hand sink at cook line above 41F. Ambient air of unit was 48F. Items were voluntarily discarded. PIC stated they will not use the unit until it is repaired. VERIFICATION REQUIRED. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed sushi rice with a start time of 9am at 2pm. CDI: Rice was voluntarily discarded.

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 oysters, poke and salmon bruschetta on buffet menu without asterisks. VERIFICATION REQUIRED.

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 salmon cooling at a rate of 0.04F/min inside walk in cooler in a container covered in saran wrap. Observed tartar sauce (0.03F/min) and chimichurri (0.04F/min) cooling inside the prep top. CDI: Saran wrap was removed from salmon, tartar sauce and chimichurri was placed in walk in cooler to cool. 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 (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 imitation crab thawing in prep sink under running water at 87F. CDI: Crab was placed in walk in cooler.

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 One tray of oysters did not have corresponding tag with it. CDI - Discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bar dish machine on 1st and 2nd floor both recorded 0pm chlorine when ran. Machines primed. Upstairs bar recorded 100ppm after a prime while downstairs bar machine still recorded 0ppm. EcoLab called for repair. All bar equipment/utensils will be ran through main dishmachine. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of windex stored on shelf next o syrups at downstairs bar. CDI - Moved.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some single service cutting boards in need of replacement

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. Bottom of freezer and shelves in WIC in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Products in flip top cooler # 1 recorded above 41F. Facility has struggled with this cooler and maintaining temp. Products discarded and call placed for repair. Facility will use deep ice baths for holding products until repaired. VR. REPEAT 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 .

3-501.19 (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. No written procedures on site for sushi rice. CDI - Written procedures provided and filled out on site. Further, sushi rice was recorded being kept for 6 hours. Hold for 4 hours only. Further, sushi rice from yesterday was not discarded. CDI - Discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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. Some oil bottles not labeled. Label and keep labeled.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed dry cloth wrapping scallops. CDI - Discarded. Do not let cloths touch product.

'' 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire drawers of flip top cooler recorded above 41F. When EHS arrived a repair-man was there working on cooler as chef caught improper temps. Before and alerted repair. CDI - Product discarded. REPEAT. Points not escalated due to preventative action taken. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. Allow equipment/utensils to air dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No bleach sanitizer strips on site.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Online document facility uses to train staff on reportable illnesses did not include Hepatitis, Shigella, and Salmonella. CDI - Health department form issued and explained to PIC. PIC printed and posted form and will train all staff. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored above cooked/RTE vegetables. CDI - Storage order reversed. Raw fish stored above pre cooked crab legs. CDI - Storage order reversed. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has some mild black build up on interior wall. Clean 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. Machine recorded via a disc a temp. Of 150 and after run 7 times reached a temp. Of 160F. PIC stated machine was just turned on and was warming up. Dishes had been run through while machine did not yet reach. Use device to monitor test machine before running. Run machine with disc through to asssure machine heats up to 160F before doing dishes. PIC will call EcoLab as well as a precautionary. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Risotto, pasta, mashed potatoes, and cheese recorded above 41F. CDI - All discarded. REPEAT. Points not escalated due to severity of last inspection and improvement. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory on Millionaries oysters, served raw. VR.

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. ROP tuna not slit when thawing. CDI - Discarded. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low. CDI - Exchanged for new bucket.

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 employee drinking coffee and place personal coffee cup on sushi cutting board.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back or front handsink. CDI - Provided.

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 No dates on oyster tags. VR

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Damp cloths were retesting on asparagus in WIC. CDI - Asparagus discarded. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored above RTE Pastas. 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 Two flip top coolers (salad cooler and sushi cooler) were not holding temps CDI - All foods discarded. Call for repair placed. VR. Facility will cease using coolers until repaired. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One chemical bottle unlabeled. CDI - Labeled.

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. ROP tuna thawing with no cut in package.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored on floor in WIC and WIF. Keep off floor.