SOL DELISH @ THE BOARDWALK

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bar handsink being used as a dump sink. CDI- EHS discussed, PIC had food employees clean out sink and move handwash sign to correct sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed lemons in walk-in and tomatoes in reach-in with white buildup. CDI- PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw eggs stored over produce, raw salmon stored over ready to eat crab cake mix, all in walk-in. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees fail to discard gloves after changing tasks and when gloves were soiled from using hands as utensils. CDI- EHS discussed with PIC, PIC had employee remove and replace gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishmachine at 0ppm. VERIFICATION REQUIRED on or before 8/9 to assess dish machine. 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

3-501.14(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 3 large pans of Mac and cheese sets fail to cool through first parameter. Observed large pan of greens fail to cool overnight. CDI- PIC voluntarily discarded item. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods held in flip top / prep unit with an ambient temp of 58F. TCS foods temped above 41F. Observed raw proteins in grill drawers temping above 41F. PIC removed items to rapidly cool in reach-in freezer with freezer bags. VERIFICATION REQUIRED on or before 8/9 to assess unit. 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. Observed establishment without consumer advisory for salmon, steak, eggs. VERIFICATION REQUIRED on or before 8/16 to assess consumer advisory. SEE ITEMS BELOW FOR REQUIRED WORDING. A Consumer Advisory REMINDER shall include asterisking the food item to a footnote. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Items should be asterisked to the following DISCLOSURE footnote. * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

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 TCS foods being cooled with a triple layer of covering including lid, foil, and food grade paper. Stored in deep densely packed containers. CDI- EHS discussed effective cooling methods with PIC, including removing lidding, use of shallow pans, acquiring ice wands, and using ice bag and ice baths as needed. PIC implemented recommendations during inspection. Voluntarily discarded Mac sets and greens. *REPEAT* 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled wiping cloths being held on prep counters. CDI- PIC removed items and replaced.

4-501.11 Maintain equipment in good repair. Observed handles of reach-in, and food warmer needing to be repaired. 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 floor of walk-in rusted.

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 walls, floors needing to be cleaned throughout kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in restroom. CDI - added hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at dispenser at ware washing area sink. CDI added hand towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils blocking access to hand sink in the back kitchen area. Observed cleaning supplies blocking access to hand sink at the large ice machine in storage room. CDI- PIC moved items blocking access.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon is being offered undercooked. PIC did not provide a letter of guarantee from the fish supplier. Verification required within 10 days.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Mac and cheese in warmer < 135F. Per PIC food was reheated and placed in warmer. CDI- moved to oven to reheat to > 165F.

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 multiple menu items served cooked to order without disclosure and not asterisk to footnote reminder. Verification required within 10 days. PIC will provide new menu when completed.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed spray bottle of sanitizer without label. CDI by labeling.

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 boiled eggs cooling in WIC in covered container. CDI by vented container. 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 lamb chops being thawed on prep table in container. CDI - PIC placed under running water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer solution 0ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide correct test strips for testing Lactic acid sanitizer. Verification required within 10 days.

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 displaced ceiling tile over steam well unit in kitchen.