SEABOY

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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a beard net and hair restraint.

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed a cup of tasting spoons with the food contact surfaces facing up.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the dish room hand sink separating from the caulk on the wall.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed a grease bin stored on a dirt/gravel surface. No increase in points due to a concrete slab being installed for the two dumpsters.

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 several holes in the wall behind the dish machine.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Post a handwash sign at each handsink. Observed several stacks of dirty dishes blocking the dish room hand sink. Observed missing hand wash sign for the dish room hand sink. CDI - Dirty dishes were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the dish machine. CDI - Machine was primed and it began to sanitize at the appropriate concentration.

3-DAY VERIFICATION REQUIRED. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 50-54 degree TCS food products in the seafood prep cooler. Items were brought to the cooler from walk-in at 3:45. Temporary 4-hour TPHC will be used on prep cooler items until it is repaired with a policy provided by EHS. Technician stated that he will be here tomorrow morning.

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) 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 lamb bones in the walk-in cooler past the 7-day date mark. Observed an open gallon of milk with no date mark. CDI - Items were voluntarily discarded.

REPEAT 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 cut tomatoes attempting to cool in the prep cooler. CDI - Item was moved to the walk-in to rapidly cool. No increase in points due to improvement from previous inspection.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting on the top of both deep freezers.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed two dumpsters and a grease bin stored on a dirt/gravel surface. No increase in points due to all doors being closed.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign for the dish room hand sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical with a worn off label. CDI - Owner labeled during inspection.

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 a pan of 90 degree lamb shanks being brought to the walk-in cooler due to them cooling from ambient temperatures upstairs. CDI - Item was placed on a thin sheet pan for the speed rack to cool. EHS discussed the addition of a blast chiller with owner.

4-501.11 Maintain equipment in good repair. Observed rusting on the top of both deep freezers.

REPEAT 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed two dumpsters and a grease bin stored on a dirt/gravel surface. No points taken due to owner exploring options for installing a dumpster pad. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth draped over a handsink. CDI - Item was removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

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 missing disclosure on the menu.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed ibuprofen and spray chemicals stored on a shelf above clean utensils. CDI - Items were removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fruit stored on the floor of the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one cook preparing food while wearing a watch.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored in bins of sugar and flour with the handles submerged.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed tape and plastic bag being used as water barrier on dish machine drain boards 4-501.11 Maintain equipment in good repair. Observed one reach-in cooler not working. Owner stated that he is looking to remove it. Cooler was used for holding drink products.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing Quat test strips for the 3-compartment sink dispenser.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed two dumpsters and a grease bin stored on a dirt/gravel surface. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door.

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. PIC did not provide a written procedure for TPHC items. CDI- provide TPHC template to PIC. (Garlic and oil, romesco tomatoes) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of degreaser in the dish pit room. CDI

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 boxes of single service items stored on the floor in downstairs storage room.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed tape and plastic bag being used as water barrier on dish machine drain boards. Remove.