SEA LEVEL NC

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed container of mussels without shellstock tag. CDI: container of mussels was voluntarily discarded 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 multiple shell stock tags without last sale date recorded. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over cooked lobster inside reach in cooler. Observed raw salmon being stored above peas inside reach in freezer. Items in freezer were removed from their hermetically sealed packaging. 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 metal pans with sticker debris and ladles with food debris. 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 .

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed kids cheeseburger with an asterisk being offered undercooked on children’s menu. VERIFICATION REQUIRED.

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 tuna poke bowl without an asterisk on lunch menu. According to PIC, item is offered undercooked. CDI: PIC corrected menus during 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 metal pans wet stacked.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris in bottom of reach in freezer. Clean as needed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food containers in reach in cooler and WIC not covered. Cover all foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items recorded above 41F. Majority of items were in flip top # 2. Flip top was not holding. CDI - All TCS foods discarded and unit was adjusted to bring temperature down. Also observed a black garlic aioli bottle with garlic/oil mix and raw eggs on counter. Product must be kept cold. Discarded 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) Shrimp, short rib, and rice did not have a date on it. CDI - PIC knew date of prep from cooling log and dated. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Multiple oil bottles not labeled. Label

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Three sanitizer buckets with wiping cloths recorded with 0ppm. Discovered bucket was empty. New bucket changed and recorded 100ppm Quat. CDI.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Two personal drinks stored on shelf above sink. Store in designated areas. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee rinse his thermometer in handsink. CDI - Stopped and explained to not use handsinks for any purposes other than handwashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observe employee wrap lobster meat in tight baggies and place tray in reach in cooler. Product observed at 71F. Improper cooling - was placed in reach in cooler where no air flow, tightly wrapped. CDI - Unwrapped and brought to WIC for proper cooling (see chart). For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 Improper cooling of lobster meat (see # 20). CDI - Cooling method adjusted - lobster meat unwrapped and allowed to cool properly. 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 .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal bottles stored at bar area near back drinks and some open cups stored near handsink at server station. CDI - All removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda gun at bar and tea nozzles at Server station had build up in interior. Clean.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Incorrect cooling observed for prepped raw shrimp and prepped guac. Products were wrapped and in reach in coolers/flip top - would not have Made cooling. Cooling method adjusted to meet cooling (see # 31). For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken, raw oysters, rice, smoked white fish all recorded above 41F. CDI - Discarded. Suspected employee error in prep. REPEAT. 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 is not been labeled, or if the label is incorrect. -P Ribs and garlic butter expired from 4/30. CDI - Discarded. REPEAT. Points not escalated due to different nature of last violation. 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 Prepped shrimp and guac. Cooling incorrectly in reach in and flip top coolers. Cooling method being use would not have made cooling. Method changed. CDI - Dumped onto sheet tray and placed in WIC. 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 .

3-304.12 (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. Cup of water being used to store in In use tongs at bar. CDI - Removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers observed. Address wet stacking.

2-301.14(I) Wash hands after contamination - Observed employee wipe hands on soiled towels and did not wash hands. CDI - Addressed with PIC and directed to wash hands.

3-203.12 Shellstock tags shall remain attached to the container in which the shellstock. - Observed one contaier of mussels that had 2 tags. PIC removed one tag as he knew which one corresponded to that batch. Do not mix shellstocks and tags.

4-601. 11(A) Equipment food contact surfaces shall be cleaned to sight and touch. - Observed soiled dicer and one soiled container. CDI - Brought to dishwasher for proper cleaning.

3-501.16 Maintain TCS foods at 41F or below. Observed lobster meat, chicken, garlic aoli, Cesar dressing, clam chowder, and raw oyster recorded above 41F. CDI - All discarded. Garlic aioli and caesar were stored in bottles. Keep in reach in coolers. Suspected cooling issues for lobster meat and clam chowder.

3-501.18 Date Marking Observed one container of sauce not dated for pull date. CDI - Improvement noted. CDI - Discarded.

3-302.12 Label foods that are common in appearance. Observed some oil bottles and flour and sugar not labeled.

3-603.11 Consumser Advisory Garlic aioli is made with a raw egg but does not have a consumer advisory. Update menu.

2-303.11 Personal Jewelry One employee prepping with a watch on. Another employee had hair bands on her wrist.

4-601.11 - Keep Non food contact surfaces clean One sheet tray stored on trash bin edges. Do not place anything on trash bin edges, Some sticker residue on plastic containers. Remove stickers thoroughly before washing. Shelves in WIC soiled and in need of replacement.

6-501.110 Personal storage Observed backpack on soda boxes. Keep personal items segregated

Hot Holding 3-501.16 Lobster butter recorded below 135F, CDI - Re heated to 199F

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Open cup of water stored on shelf above prep station. CDI - Discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee wiped his face with gloves on while cutting lemons and proceeded to cut lemons. CDI - Stopped, employee discarded gloves washed hands and put on new pair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some interior of bowls soiled. CDI - Brought to 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Onion butter pulled from freezer did not have a pull date. CDI - Dated, 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 .

3-501.15 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 Multiple prepped raw fish (catfish, grouper, tuna, shrimp) in reach in seafood cooler all ambient cooling incorrectly. CDI - Fish spread on sheet tray and cooled properly. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One Bucket recorded low. CDI - Exchanged. REPEAT

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility had letters of gurantee from supplier but dated 2022 and 2023. CDI - Updated letter attained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk In Cooler was not holding temp. Every TCS item in unit was recorded above 41F (see chart). PIC stated he noticed unit wasn’t holding at 10AM and placed a call around 11AM. CDI - All foods discarded. Repair arrived and found a leak. Repairman pumped with Freon which will hold 41F and below for a few days but a new part is needed. Order placed. After pumping, WIC dropped to ambient 40F. REPEAT. Fourth cold holding violation in a row. Facility must submit a Risk Control Plan and be subject to it. Follow up visit to occur 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQs

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 Mashed potatoes cooling in WIC with wrap on. CDI -Discarded. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded at 0ppm Quat. CDI - Refilled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two containers of cheese grits recorded below 135F, CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tartar sauce, halibut, shucked oyster, garlic in oil container recorded above 41F, CDI - Discarded. REPEAT. Third cold holding violation in a row. Facility must meet compliance or be subject to an ITS. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-502.11 Obtain a variance for specialized processes.-Pf Facility had ROP short rib which was ROP after cooked and Cooled and held for 4 days. CDI - Discarded. Apply for a variance if you wish to continue ROP proccess. 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 Mashed potatos cooling in WIC in tub with lid on. CDI - Dumped onto sheet tray for proper cooling. REPEAT. Points not escalated because improvement noted in cold holding. 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 .

3-304.12 (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. In use utensils stored in water recorded at 121F. Water discarded. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer recorded low at 50ppm. CDI - Exchanged for new Quat 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. Grits did not meet 2 hour cooling time. Recorded at 95F at 2 hour mark. CDI - Reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mussels in reach in cooler, swordfish, shrimp, lobster meat all recorded above 41F. CDI - Discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Improper cooling of French fries; cooling at room temp. And in baggies in reach in coolers. Improper cooling of grits (in deep hotel pans). CDI - Cooling method adjusted. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket observed on floor. REPEAT. Points not escalated due to different nature of violation.

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. Scoops stored in hot water recorded at 118F, CDI - Taken to dish machine. REPEAT. Points not escalated due to different nature of last violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards scarred and in need of replacement.

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. Raw chicken stored above raw tilapia, CDI - Storage order reversed. 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 Raw shrimp, Cole slaw, pickled radish recorded above 41F, CDI- Shrimp cooled down, radish and Cole slaw discarded. REPEAT, Points not escalated because of improvement from last inspection. 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 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 is not been labeled, or if the label is incorrect. -P Potatoes dated 6/19, CDI - 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 French fries cooling on speed rack at Room temp. CDI - Moved to WIC, Discussed cooling. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two sanitizer buckets recorded above concentration. CDI - Exchanged for new on.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Knife stored in crevice of two flip top units, CDI - Taken to dish machine.

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 One container of mussels did not have a tag. PIC knew where tag was and moved tag back.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some pink build up on white portion of ice machine. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One flip top cooler all holding 60F+ (see chart). PIC suspected unit tripped. CDI- All foods discarded. Facility will use TPHC for unit until repaired. VR For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of cooked lobster did not have a date. CDI- Dated. For more information, please visit: http://meck.co/FoodSafety 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 Clam chowder cooling in deep pan. CDI- Portioned out into shallow pans. For more information, please visit: http://meck.co/FoodSafety 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers, stack to air dry.

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 employee carrying out tomatoes with bare hands to cut for sandwich. CDI- Discarded. Assure employees wear gloves when handling RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Containers soiled. Brought to dish machine, CDI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths stored on some cutting boards. REPEAT. Points not escalated due to different nature of violation. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer bucket stored on floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards scarred and needs replacement. REPEAT

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw burger stored on drawer above raw fish. CDI - Burger moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Lobster sauce, cheese, aioli, shrimp, fries in WIC all recorded above 41F, CDI - Discarded. Second inspection in a row where WIC is not holding proper temps. For all food. Back of WIC is holding 41F and below. 1) PIC called for repair of WIC 2) Assure that all food entering WIC is holding at proper temp. Of 41F and below (unless active cooling) VR

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 For more information please visit: http://meck.co/FoodSafety 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 . Cooling of rice and fries observed on speed rack at room temp. REPEAT. CDI- Brought to WIC

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One emoployee prepping without a beard guard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Multiple sanitizer buckets recorded low at 50ppm. CDI- Discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards in need of repair/replacement. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Bottom of reach in coolers in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Drink stored on high prep shelf as well as on top of dish machine. CDI - Moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . One knife had soiled onion on blade, CDI - Taken to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Shrimp, fires, broccoli, rice all recorded above 41F. CDI- Discarded. VR to ensure WIC compliance as it was holding am ambient of 42-43F with foods ranging from 41F-43F. PIC will call for immediate repair.

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 For more information please visit: http://meck.co/FoodSafety 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 . Fries and caluiflower cooling at room temp. On speed rack. CDI- Moved to WIC

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards in need of repair/replacement.

6-501.16 Store mops for air drying after use. Wet mop not stored for air drying.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions Personal phone stored on shelf next to cutting board and hung on rack with clean containers.

6-301.14 Post a handwash sign at each handsink. Some handsinks did not have a hand wash sign.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed multiple ranches, house made sauces, salsas all expired with date greater than 7 days. CDI- Discarded.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Oysters unit did not have a thermometer. CDI- Provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on prep counter. Keep in sanitizer buckets

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. Water with in use untensils stored in was recorded at 122F

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal water bottle stored on high shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at main dish machine did not reach proper chemical concentration. CDI- Machine printed and tubes adjusted. Machine ran again and reached 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several food items in WIC recorded at 42F while others recorded 41F. Repair will be there tonight to look at unit and repair to 38-41F. CDI- Some foods discarded, others dropped to a shelf life of 2 days. VR.

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 Slaw cooling in reach in cooler. CDI- Slaw moved to WIC for proper cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Oyster shucking knives stored in cold water. Do not store in water unless it is hot. CDI- Water discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF In house smoked fish portions that were frozen were not dated. CDI- Date for date of cook AND Freeze AND thaw. Dated.

3-304.12 In-Use Utensils, Between-Use Storage - C Ice pick stored on floor of reach in freezer, not a clean surface. CDI- Removed to be thawed, washed, rinsed, sanitized and stored again wrapped in a silan wrap.

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 no shell stock tag for the “Momma Mia” cape cod oyster. The previous oyster tag was with the new oysters. Observed tags from yesterday that had not yet been dated. CDI: Copy of the tag was obtained for the “Momma Mia” oyster. Yesterday’s tags were dated and filed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and ceviche stored over ready to eat food in reach in cooler. CDI: Items relocated. REPEAT VIOLATION

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 cooked shrimp cooling in reach in cooler at 0F/min. CDI: Shrimp was moved to a shallow pan in the walk in and cooled to 41F. Observed fries cooling from portioning in sealed gallon bags in walk in at 0F/min. CDI: Product was opened and cooled to 41F. REPEAT VIOLATION Some improvement from previous inspection as fries were cooled to 41F and then in portioning rose in temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in sauté cooler above 41F. CDI: Products voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fries from 6/13 and lobster from 6/16. Items were frozen and pulled to thaw yesterday. CDI: Product date marked for the number of days remaining.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for sorghum butter or micro greens held on TPHC. CDI: TPHC procedures were written during inspections. Observed no time written on sorghum butter. CDI: Time food was pulled out and discard time was written on label.

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 shrimp cooling while tightly covered in reach in cooler. CDI: Shrimp was moved to a flat pan and cooled in the walk in cooler. Observed fries cooling in sealed bag in walk in cooler. CDI: Bags opened. REPEAT VIOLATION Some improvement from previous inspection as other items were properly cooled earlier (already at 41F within 4 hours of cooling) and during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken with gloved hands, discard gloves, and begin to put on a new pair of gloves without washing hands. CDI EHS discussed handwashing with the employee and employee washed hands and donned new gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE clams and raw salmon stored above sauce bottles. Ensure to store in proper order. CDI PIC removed items and placed in proper order.

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 2 bags of blanched fries that were made over 2 hours prior to the inspection and above 70F in the reach in unit (see temp chart). Observed container of clam chowder that was made the night before and above 41F (see temp chart). CDI EHS discussed proper cooling and PIC voluntarily discarded containers of blanched fries and clam chowder.

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 plastic container stacked with closed bags of blanched fries cooling in the walk in cooler. Observed 2 bags of blanched fries that did not cool to 70F and below within 2 hours in the reach in unit (See violation #18). PIC stated the bags were pulled from the walk in cooler. Observed a large covered plastic container of clam chowder that failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC portioned the blanched fries onto sheet pans and voluntarily discarded container of clam chowder. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic bottles by the grill area not labeled. Ensure to label to easily identify. Repeat violation.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce stored over ready to eat food such as lobster soup and pico in the walk in cooler. CDI- PIC rearranged items.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer solution reading 0ppm at the back three compartment sink. PIC ran sanitizer solution and tested solution several times. PIC called manufacturer to come and check on the solution. CDI- Chemical technician arrived and solution now reads at 200ppm.

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 big container of grits inthe walk in cooler with a tightly fitting lid labeled 2/21. The grits were at a temperature above 41F. CDI- PIC removed grits from the walk in cooler and spread them out on a sheet tray for more rapid cooling. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a large container of quinoa not labeled in the back prep area. CDI- PIC labeled container.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils in hot water ranging between 75F-90F. CDI- PIC refilled with water above 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish area.

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 45F. -P Observed three pans of grits being cooled in the walk in cooler at 74F. The grits started cooling at 11:00am and had exceeded the time parameters for cooling. CDI- PIC voluntarily discarded grits.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, lettuce, pico, spicy aioli, butter , and chowder out of temperature. CDI- PIC moved items to the walk in cooler for more rapid cooling.

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 bags of fries in the walk in cooler that had been prepped earlier that morning at 73F. Explained to PIC to not cool in ziplock bags. CDI- PIC spread fries out on big sheet pan.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed salmon and snapper stored beneath damp linens in cold drawers and reach in units. CDI: Linens removed.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a cutting board with deep scratches. Explained to PIC that the surfaces should be smooth and easily cleanable. CDI- PIC voluntarily discarded the cutting board.

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 dust build up on fan covers in the walk in cooler. 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 the back since in need of being recaulked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw proteins stored over ready-to-eat foods in drawer cooler. CDI by rearranging storage order.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed raw shrimp, dirty rice, cooked onions stored > 45F. CDI by moving food items to walk-in cooler for rapid cooling. observed food items cooling at proper rate prior to departure.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on work surfaces. observed sanitizer in wiping cloth bucket 50ppm QAC. Refill and test at 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sani bucket stored on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed dry food scoop handle stored in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. air dry pans prior to stacking.

Observed bar dish machine not sanitizing, no chemicals present. CDI - not in use, chemical company called. Observed pink residue on ice machine guard, interior side. Observed crushed ice ice machine collecting residue on interior walls. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed collards from previous night cooled at 50 degrees. CDI - discarded. 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 45F. -P

Observed plastic container with collards from previous night cooled with lid on container. CDI - discarded. 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 are thermometer in flip top refrigerator indicating 40 degrees food product at 45 degrees. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf

Observed one damaged refrigerator gasket on drawer in oyster refrigerator. Observed damaged and rusting shelving in oyster and sea food 2 door refrigerator. 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed corner strips missing at FRP in along back wall. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed residue from coffee and tea dumping at hand sink in server station. CDI - sink cleaned and instructed not to use for dumping. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed coleslaw at 48 in flip top and half and half at 51 at server station. CDI - coleslaw cooled to 44 half and half cooled to 43. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed blanched cooled fries in zipper lock bags not labeled. CDI - dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed salt, salt and pepper mixtures not labeled on cook line and at flip top. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed handle of scoop in contact with liquid butter on grill. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

Repeat non-compliance: Observed corner strip missing on window ledge at far prep 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 grits in refrigerator, walk in, cooked and cooled night before at 48 degrees. CDI - discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P

Observed several items on menu with no disclosure. Lunch menu Cesar and grilled salmon. Dinner menu beausoleil oyster. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed one container of sanitizer on floor at cook line. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed corner strip missing over general prep table. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands and then turn off faucet with no barrier. CDI: Employee educated and directed to rewash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in wait station being used as a dump sink. Observed bar towels stored on handsink. CDI: Employees directed to only wash hands in handsinks.

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 shellstock tags stored out of chronological order and with several tags missing completion dates. CDI: PIC directed to ensure that all tags have completion date and are stored chronologically. REPEAT VIOLATION. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flats of raw shell eggs stored over RTE items in WIC. CDI: Items properly rearranged. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed mixer blade and french fry cutter stored as clean with food debris. CDI: Items returned to dish area.

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 45F. -P Observed grits prepared yesterday in a large tub in WIC holding above 45F. PIC stated that the product is cooled on thin pans. CDI: Product did not fully cool before being transferred into large tub. Product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TCS sauces on counter at beginning of inspection. Staff began labeling items during walkthrough. PIC stated that facility holds sauces for 4 hours beginning at lunch time. Time on bottles was 12:00pm. No written procedures were on file. CDI: TPHC paperwork provided and filled out during inspection. PIC directed to ensure that items are labeled when first removed from cold holding.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed clear liquids next to grill in squeeze bottles with no liquid. PIC identified items as water, vinegar, and white wine. CDI: Items labeled. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food in kitchen with unapproved watch on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in sanitizer buckets at 50ppm quat. CDI: Buckets changed to proper concentration. PIC advised to bump up dispenser to allow more than the minimum concentration out of sanitizer to be dispensed. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on several coolers in facility.

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 dust accumulation near dish area on ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored in cooler drawer above and adjacent to customer food prodcuts. CDI: Drink discarded.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed staff with food safety manager status showed up at end of inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handle soiled utensils then clean utensils interchangebly without washing hands. Observed multiple staff handling soiled utensils and food containers interchangebly without hand washing. CDI- instruction provided

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 multiple april shellstock tags not date marked when pulled. Observed multiple containers of oysters without the bag it came in. CDI- corrected oniste

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed case of corn on raw protein prep sink CDI- removed to vegetable prep sink

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three different soups that had been reheated at 11 am sitting above stove at 105-129 F. CDI- reheated above 165 F.

Observed multiple cooked foods like lobster not date marked that had been made date mark applicable multiple days before. CDI- date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork belly, short ribs , smoked trout and fishdogs more than 8 days past date mark. CDI- voluntarily discarded

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ceasar dressing made of raw shell eggs according to staff and no consumer advisory. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of dried foods unlabeled ie yeast, granular foods

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled and wet wiping cloths on cutting boards.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed facility unable to provide employee health policy with proper information. CDI- re-sent

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple staff donn gloves without washing hands. 2-301.14 Wash hands after activities that contaminate them.-P2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handle soiled and clean utensils interchangeably without washing hands. CDI- instrction provided

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 employees bare hand contact ready to eat foods like oysters and washed vegetables. CDI- discarded

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in mens room. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink used as dump sink. CDI- instruction provided

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 facility not date marking finished tags. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters stored over cooked beets. CDI- re-organized

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 45F. -P Observed multiple cooked foods improperly cooling(clam chowder, pickled vegetables and cooked greens) CDI- all procedures changed to increase cooling rate

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods on prep line not cold held below 45 f. CDI- PIC to take more active role in monitoring temperatures

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked foods not date marked. CDI- date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked duck and beets more than 8 days past prep date. CDI- discarded

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for stocks and hollandaise but not time labeling. CDI- labeled

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw oysters and salmon on menu not disclosed under consumer advisory. VR

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 clam chowder cooling in low surface area to volume ratio, plastic, covered lexan in walk in cooler. CDI- removed to shallow metal pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of oils and spices unlabeled.