BELLY OF THE WHALE, THE

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 without soap. CDI: Food employee rewashed hands with soap. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee handle cooked bread with bare hands. Observed food employee handle ready to eat croquettes with bare hands. CDI: PIC placed bread back in oven and voluntarily discarded croquettes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed non-functioning paper towel dispensers at both hand sinks. CDI: PIC provided paper towels rolls at hand sink.

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 oyster tag without last sale date recorded. PIC was able to confirm the bag of oysters was finished last night. PIC added last sale date to tag. According to PIC, clams are purchased from restaurant depot out of a seafood case, therefore a shellstock tag is not provided. If facility is purchasing live shell stock a shell stock tag must be provided and kept with item until it is finished. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed fresh garlic being stored in same container as raw shell eggs inside walk in cooler. Observed raw fish being stored behind cooked octopus and other ready to eat foods inside prep top. Observed raw beef being stored above peppers 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, 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 whole muscle intact beef being stored in same container as ground beef. VERIFICATION REQUIRED. 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 Shrimp oil, garlic oil and unsalted butter oil mixture sitting out at room temperature above 41F. CDI: Items were placed in ice bath to cool. 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 (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 no date marking system in facility. EHS observed various TCS food items prepared and held for longer than 24 hours without dates. VERIFICATION REQUIRED. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed oysters and ceviche on menu without a consumer advisory. EHS observed ceviche and oysters being served raw during inspection. VERIFICATION REQUIRED.

3-502.11 Obtain a variance for specialized processes.-Pf. Observed cooked sauce in ROP packaging inside prep top during inspection, PIC stated it was packaged a month ago. Facility does not have approval for any specialized processes. CDI: Item was voluntarily discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 raw wahoo cooling at a rate of 0F/min and octopus cooling at a rate of 0.01F/min inside prep top. CDI: Items were moved to walk in cooler to cool. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelving in dish area.

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 cracked floor tiles near prep unit and pizza oven.