HALF SHELL

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the facility to have signed employee health agreements on site but the agreements on site only had 5 reportable illnesses and not the required 6. Non-typhoidal salmonella was observed to be missing from the current signed forms. CID - EHS provided updated copies of employee health policies with all 6 reportable illnesses. 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 - Observed an insert container of raw clams to be stored on the top shelf of the lowboy refrigerator across from the stovetop, directly above containers of cooked vegetables. REPEAT. CDI - Storage order rearranged, clams moved to the bottom shelf. 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 containers of rosemary butter, miso butter, and scampi butter to be stored on the prep table adjacent the steamtable at temperatures of 70-76F. PIC stated that all butter mixtures are made from unsalted butter. CDI - PIC placed items on temporary TPHC and time stamped the items for discard. EHS held conversations with the PIC on switching to salted butter or permanently holding the items on TPHC going forward to remain in compliance. New TPHC form would be required to be filled out if they opt to go with that method. 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 an insert container of cooked vegetables to be stored in the cookline lowboy across from the stovetop and was not provided with a date mark of any kind. PIC stated that the vegetables were from the night before. CDI - PIC date marked item. - Observed an insert container of cut sausage to be stored in the cookline lowboy across from the stovetop with a date mark of 7/10, making today day 11. PIC stated it was for a pasta dish that he is no longer serving. CDI - PIC voluntarily 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 .

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 an insert container of roasted corn to be at a temperature of 49F in the cookline opentop across from the stovetop. PIC stated that they had just cut the corn recently and that it was out of refrigeration during that time. The opentop refrigerator is a unit that it not designed nor approved for rapid cooling and following cutting/prep all items should be cooled back down in the WIC. CDI - PIC relocated to the WIC where it was observed at 41F an hour later. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone and speaker to be stored on the expo table above the steamtable and containers of butter mixtures. CDI - PIC relocated to an area where it cannot contaminate food/cleaned food contact surfaces/equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters being stored over cooked crab claws in WIC. CDI: PIC rearranged storage order to meet compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed no procedures available for sushi rice being held on TPHC. CDI: Procedure sheet provided and filled out by PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 dated from yesterday being stored on top of prep cooler. PIC stated he did not know how long the product had been out and could have been out over night. CDI: PIC voluntarily discarded sushi rice. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed another container of sushi rice that was prepared 30 mins prior to inspection without time stamp label. CDI: PIC labeled rice with start and discard time.

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 menu without disclosure and menu items with asterisk to footnote stating only “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”. Include a disclosure to footnote stating “* Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 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 items served raw or undercooked on menu without an asterisk to a complete footnote such as tuna poke, oyster shooters, steak frites, poke bowls with salmon or tuna. Correct menu to indicate items can be served raw or undercooked. EHS will follow up within 10 days to ensure corrections are made to the menu and Costner advisory.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer buckets with 0ppm sink and surface sanitizer. CDI: PIC changed out the buckets and cloths and sanitizer now measuring proper concentration.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of plastic containers wet nested. CDI: PIC unstacked containers to allow for proper draining and drying.