TOMMY BAHAMA MARLIN BAR

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed papayas and lettuce in WIC growing mold during inspection. CDI - PIC voluntarily discarded. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT Observed various hotel pans stacked together while soiled with sticker debris during inspection. CDI - PIC placed all soiled pans in dish pit to be rewashed. 3 pts. Further enforcement action to be discussed if no improvement by next inspection. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of rice holding below 135F during inspection. See temperature chart. CDI - Rice voluntarily discarded. 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 REPEAT Observed various squeeze bottles of sauce in grill prep and raw chicken in under grill unit holding above 41F during inspection. See temperature chart. Sauces were stacked above air curtain. CDI - All out of temperature items voluntarily discarded. 1.5 points. Points not escalated due to improvement from last inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze and shaker bottles on main line void of labels identifying their contents. Ensure all working containers are labeled as to identify their contents. 0 pts.

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 various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - All items voluntarily discarded. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth bucket being stored on floor in main kitchen area. Ensure all wiping cloth buckets are stored at least 6 inches off the ground at all times. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water storing working utensils holding at 110F during inspection. Ensure all working utensils are stored in water of at least 135F. 0.5 pts.

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 holes in wall behind dishpit handsink during inspection. Repair necessary. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing cup in handsink during inspection. Observed ice in handsink. CDI - REHS educated employees and PIC on proper handsink usage. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various hotel pans being stored as clean while caked with sticker residue and an unknown powder during inspection. CDI - PIC removed all soiled items and placed back in dish pit. Repeat. 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 , 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 various TCS foods in grill/salad prep holding above 41F during inspection. See temperature chart. PIC stated a ticket for repair was placed on 5/27/26. Maintenance expected to be on site by EOD. PIC stated all items had been placed in unit from WIC at 9:00am. Employee added ice bath to unit to rapidly cool items and help maintain proper temperatures. REHS provided TPHC form should ice bath prove to be insufficient. 72 hour VR required. 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 .

3-501.18 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 various TCS foods in WIC baring no label identifying the date which they were opened or prepared. CDI - All foods not verifiably prepped on 5/27/26 voluntarily discarded. Foods verified to have been prepped on 5/27/26 labeled. 0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink dispensing at 0.75oz/gal sink & surface during inspection. CDI - Maintenance contacted during inspection. Facility to dilute and test sanitizer until repair. Sanitizer properly diluted during inspection. 0 pts.

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 mango chutney being cooled in a deep, plastic container in ice bath during inspection. REHS observed a vast temperature difference between the cooling rates in the center of the container and the edges of the container. See temperature chart. CDI - PIC split into smaller containers and began actively stirring. Cooling rate evened and hastened. 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 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 tuna being thawed at room temperature while still sealed in original packaging. Packaging indicated that tuna must be opened once placed in the thawing process. CDI - Tuna moved to WIC and cut open to finish thawing. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting avocados still baring produce label during inspection. Ensure all produce is properly washed before use. Repeat. 1 pt.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for approximately 7 seconds, turn off faucet with bare hands then proceed to put on gloves. CDI: Employee rewashed hands for 20 seconds and used a paper towel to turn off faucet. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed ginger with white and blue build up inside walk in cooler. CDI: Ginger was voluntarily discarded.

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 burger being stored above raw fish inside walk in cooler. CDI: Storage order was rearranged. 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 multiple metal pans, metal lids, squeeze bottles and strainer with food debris while being stored as clean. CDI: 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)(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 new main menu lacking the statement “items are served raw or undercooked”. Facility serves tuna, burgers and steaks undercooked/raw. VERIFICATION REQUIRED. REPEAT 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 kale and Brussels Caesar and crispy lemon chicken without an asterisk. According to PIC, the Caesar dressing is made with raw shell eggs. Lemon chicken is served with celery salad containing Caesar dressing. VERIFICATION REQUIRED

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado on cutting board with sticker still on. Remove Stickers when washing.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee using cell phone then proceed to handle clean utensils and food item without washing hands. CDI: Food employee washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes, remove gloves and then handle clean dishes without washing hands. CDI: Food employee washed hands. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart being stored in front of hand sink. CDI: Rolling cart was relocated.

REPEAT 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 happy hour menus missing the “items are served raw” statement. 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 mango chutney cooling at a rate of 0.16F/min during 2 hour window. Chutney was in an ice bath. CDI: PIC stirred chutney and item dropped below 70F. 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 tuna thawed out in walk in cooler with ROP packaging intact.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside prep top with stickers still on.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee remove one glove and then wash one hand without scrubbing. Handwashing lasted for 5 seconds. Other employees demonstrated proper hand washing. CDI - Employee was educated and rewashed both hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steaks stored above cooked chicken in the walk-in cooler. Observed raw bacon stored above ready-to-eat pie inn the walk-in cooler. CDI - Items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three dishes, stored as clean, with visible food debris on the sides. CDI - Items were removed from the shelf to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 47 degree sriracha marinade (with milk) on a shallow bed of ice. CDI - Item was voluntarily discarded. EHS recommends using deeper ice beds to surround the product.

10-DAY VERIFICATION REQUIRED 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 a missing disclosure on the menu. Only the advisory was present.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing bracelets. Observed an employee preparing food while wearing an ornate ring.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep counters.

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a drink stir stored in 72 degree water at the bar. Drinks are served to the dining room from the bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no useable sink-and-surface sanitizer strips due to water inside of the bottle. CDI - Ecolab representative dropped off test strips before the end of inspection.