YUMMY CRAB

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment/utensils being stored in 2 hand sinks in the facility. -CDI- Equipment/utensils were removed. (1 pt)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an in-use spray bottle that was not labeled. -CDI- PIC labeled the spray bottle. (0 pts)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezers for household use only. REPEAT*** (0.5 pts)

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 potatoes that had been cooling since the day prior in the WIC that did not reach the correct cooling parameters. -CDI- PIC voluntarily discarded the potatoes. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn and potatoes below 135F while hot holding. Items were above the fill line in the metal insert containers. The rest of the items below the fill line were above 135F. -CDI- PIC reduced the quantity and immediately reheated the items. (0 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked crab legs, raw shrimp, cooked mussels, and cooked clams above 41F while said to be cold holding. PIC stated that those items were placed in the units around 11am. -CDI- PIC placed the necessary items in the WIC to be cooled to 41F or lower. (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 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 potatoes that were cooled in a deep metal container that did not cool correctly. -CDI- PIC voluntarily discarded the potatoes. (0.5 pts) 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 frozen fish being thawed in still water. -CDI- PIC turned the water on to be in compliance with proper thawing methods. (0 pts)

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 seasonings in plastic containers without labeling. -CDI- PIC immediately labeled the necessary items. (0 pts)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezers for household use only. REPEAT*** (0.5 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a large metal container of cooked RTE potatoes fall on the floor. The food employee placed the adulterated potatoes into a clean container and rinsed them to be used. EHS intervened and stated that the RTE potatoes needed to be discarded. -CDI- The potatoes were voluntarily discarded. (1 pt)

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 being stored behind raw shrimp in the flip top unit closest to the dish pit. -CDI- PIC rearranged the storage order so that the raw chicken was closest to the front to minimize possible contamination. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezers for household use only. REPEAT*** (0.5 pts) 4-501.11 Maintain equipment in good repair. Observed missing handle for the hot water on the mop sink faucet. -CDI- PIC procured a new handle and installed it during type up.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the chlorine dish machine. PIC showed EHS that they have ordered new test strips that will be arriving the next day. EHS recorded the chlorine dish machine testing at 100ppm. No points taken. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to the hose in the mop sink while under continuous pressure. -CDI- PIC procured new hot water handle during type up and was able to install it and turn off the water and release the pressure. (1 pt)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working in the dish pit, wipe down counter tops, then proceeded to go work on the cook line without washing hands and changing gloves. Also observed employee handle soiled equipment while placing it in the dish pit then proceeded to work on the cook line. -CDI- PIC corrected food employee before they started working with the food. Employee washed ands and changed gloves. REPEAT*** (1.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to produce chlorine sanitizer at correct concentrations. EHS observed a full bucket of sanitizer attached to the unit. EHS also primed the dish machine multiple times. Dish machine was still unable to produce correct concentration levels. PIC called service provider to have the dish machine serviced. Facility only uses single service utensils for customers aside from the shell crackers. Facility is allowed to remain open while using the 3 compartment sink to wash the multi-use utensils and equipment being used in the kitchen. REPEAT*** 3 DAY VERIFICATION REQUIRED*** (3 pts) 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacks metal pans while being stored as clean. Separate to allow proper air flow. REPEAT*** (0.5 pts)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer for household use only. REPEAT*** (0.5 pts)

A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. 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 without knowledge of proper cleaning procedures and methods to maintain food temperatures through cooling or cold holding. Verification required. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee gloves to go into walk into unit and return to food prep without handwashing or glove change. CDI gloves changed and hands washed. Observed employee go from handling soiled dishes to return to food prep without glove change or hand wash. CDI handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with empty bucket of chlorine sanitizer and no detergent. Owner stated they are aware and ordered some to come tomorrow. CDI PIC drove to buy bucket before end of inspection. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee bowls cleaned in detergent and not sanitized prior to reuse for the bread station. CDI bowl placed back to sink to clean. 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 broccoli, snow crab legs, and raw shrimp at prep top above 41F. PIC stated items were prepared earlier and was not checked to ensure it reached 41F prior to storing for service. CDI items moved or ice bags added to drop temperature. Items drop to 41F during inspection. Observed buttermilk dredge at breading station sitting on top of ice and holding at 41-59F since 12pm. CDI product discarded. Repeat. Facility must ensure proper holding temperatures maintained at prep top or risk control plan may follow. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crawfish, sliced sausage, and other TCS item was prepared the day prior and no date marks in prep top. CDI items dated. All other areas in facility was dated with dates items prepared. Facility has improved on date marking from since the last inspection and will be dropped to half points. If issues with date marking persist full points will be taken. 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 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 Observed consumer advisory on menu but no asterisk next to raw oysters that references to the footnote. 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 facility sit chicken wings on prep counter for over 30 minutes and placed in reach in unit at 74F. Kitchen back up manager stated items should drop to 41F after sitting out. CDI PIC placed wings in walk in unit to cool. Observed boiled eggs that were sitting in covered deep metal pans and items stayed at 86F for over 45 minutes. CDI PIC placed peeled boiled eggs in ice bath to accelerate cooling in more shallow pans. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door open at the beginning of the inspection and ensure screen for back door is repaired where there are no holes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal plans and containers wet stacked in facility. Repeat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Chest freezer that says for household use only. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -P Observed facility using STAYFRESH packets to keep cut cabbage “cold”. CDI packets discarded. Observed facility using grey storage bin that is not food grade to store flour. CDI

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer compartment of 3 comp sink with oily film and used lemon inside while dishes were actively sanitizing after washing. CDI items emptied to be rewashed. Facility unable to properly demonstrate wash rinse and sanitize methods.

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 drinks stored on dry storage racks with food for the facility.

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 no date marked on tags to determine when the last shellstock was used. VR will occur in ten days.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer at the correct concentration. Rinse aid was observed attached to sanitizer line instead of sanitizer. CDI- PIC switched chemicals, primed sanitizer and dish machine was observed dispensing at the correct concentration. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, crab legs, and shrimp above 41F. PIC stated these items were taken from WIC this morning at 11:30am. Sausage was stored above the fill line overfilled and the shrimp are in smaller containers stacked above the fill line. CDI- PIC removed items from flip top and put them in the freezer to cool back down before storing. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No foods in facility were seen with a date mark. PIC was able to date mark items throughout the walk through of inspection. VR will occur in ten for EHS to observe compliance. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 numerous sauce bottles and containers of spices without a label. CDI- PIC labeled items.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed majority of pans in dish area being wet nested. Air dry equipment after being cleaned and sanitized.

4-501.11 Maintain equipment in good repair. Observed ice machine in back area in disrepair. PIC has placed work order for machine. Facility has a secondary ice machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine strips not detecting concentration of chlorine solution. EHS used personal strips to determine concentration during inspection. Facility will order strips. VR will occur in ten days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpster ajar. Keep doors and lids closed at all times.

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. Observed flooring in WIC bulging throughout WIC. PIC has a work order for this and will be repairing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored in WIC but not in a designated area. Designate an area for employees' possessions.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observe an employee handled raw shrimp with gloves and after dropping them into pan for cooking did not take gloves off but proceeded to handle other equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Crawfish, sausage, and crab Legs all overstacked in flip top cooler. 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 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 Crab cakes dated for 7/24. CDI - 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 .