THE WATERMAN FISH BAR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) portions of TCS food (grits and cheese sauce) in steamer at temperatures below 135F. Per conversation with PIC, items were reheated via stove top approximately 90 prior to EHS arrival. CDI - Food items were rapidly reheated to above 165F prior to being set in hot holding. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three (3) TCS food portions in prep tops (slice tomatoes, shredded lettuce, and grilled corn mix) with date marking. Per conversation with PIC, these items were prepared greater than 24 hours prior and items are to have production date marks placed on their containers denoting their date of preparation. CDI- PIC affixed date marks to items held over 24 hours. 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 .

3-501.19(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 two (2) TCS food items (citrus butter and buffalo sauce) at prep line to be held on TPHC with no TPHC labels. Per conversation with PIC, items were placed on TPHC at approximately 9:45 am, during preparations. CDI - PIC printed 4 hour TPHC labels to be placed prep line in accordance with TPHC plan.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) in use bin of sanitizer used to hold wiping cloths at greater than 500 pppm QAC. CDI - Bin was remade with QAC sanitizer at 3 compartment sink at concentration of approximately 300 ppm.

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. Observed three (3) working containers (flour and seasoned dredge bins at fryer area, salt shaker at fryer station) with faded labels. Label as required. REPEAT. Note: No escalation in point deduction due to some improvement; fewer items were in need of relabeling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of wiping cloths in QAC sanitizer bucket at greater than 500 ppm. CDI - Sanitizer bucket was remade with QAC from three compartment sink. REPEAT.

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 one (1) scoop handle in breader bin with handle contacting food. CDI - EHS donned glove and removed handle from food contact.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fryer baskets) at prep table with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee drop food into fryers for cooking and immediate service reheating (I.E. French fries and cod fillet), then begin donning gloves for task with ready to eat food (I.E. plating cooked food.) All other observed handwashing was correct throughout inspection. CDI - EHS and employee reviewed handwashing procedure; employee washed hands prior to plating food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main prep unit with several (approximately twelve (12)) portions of TCS food above 41F. Ambient temperature of unit was observed at approximately 50F. PIC verified that food items had been placed within unit fewer than 4 hours prior. PIC rotated TCS foods to WIC for corrective cooling. A verification will occur no later than 05/30/2026. 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 .

3-501.15 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 two (2) portions of recently prepared food (gumbo) cooling in WIC with spoons for stirring. Upon initial observation, food portions were not cooling at an effective rate. CDI - EHS stirred pans intermittently while in WIC to improve cooling. EHS provided cooling guide for cooked and cooled foods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) working containers (flour and seasoned dredge bins at fryer area, spice shakers at fryer station) with faded labels. Label as required. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) drain flies at mop sink. No contamination of exposed food or clean utensils was observed. EHS was shown most recent pest control invoice.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees (I.E. line chef, PIC, oyster station employee, etc.) engaged in food prep with watches and bracelets. Remove jewelry prior to working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) pan of in use wiping cloths stored damp in dry container within grill drawer. Separate in use wiping cloths from food storage and within properly concentrated sanitizer.

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 approximately five (5) recently washed, rinsed and sanitized dishes wet stacking at clean dish rack. CDI - EHS separated out clean dishes to allow for effective air drying. REPEAT.

5-205.12 (A) A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a non-drinking water system or a water system of unknown quality. -P Observed hose connected to mop sink faucet stored within basin of sink. Backflow prevention devices were observed in good repair. CDI - PIC raised hose out of sink basin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. CDI - EHS closed doors prior to returning to interior premises.

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 minor dust accumulation at rear kitchen ceiling tiles.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed oyster bar handsink without soap at start of inspection. CDI - PIC rotated soap from available supply at bar handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) portions of frozen flounder sticks in ziplock bags in freezer stored above cake. Observed one (1) bin of oyster shooter mix stored above onion butter in oyster box RIC. 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 chicken stored behind and haddock raw shrimp in the fryer prep top unit. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of grated parmesan nesting within a larger bin of Parmesan flakes in steamer cooler drawer. CDI - PIC corrected storage order at cold holding location as needed. PIC separated Parmesan containers to prevent potential contamination. 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 Mini RIC cooler and steamer prep top cooler with ambient temperatures above 41F. Observed approximately six (6) portions of TCS foods (buttermilk in Mini RIC, recently rotated elbow macaroni and spaghetti in prep unit) above 41F. PIC voluntarily disposed of buttermilk and rotated pasta portions to available cold holding. PIC delegated process of removing other TCS food items within units (blanched fries, raw shrimp, etc.) to WIC. REPEAT. A verification will occur no later than 02/21/2026. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed one (1) bucket of QAC used to hold wiping cloths stored on shelf above flour and dredge bins. CDI - PIC moved bucket to nearby window ledge.

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. Observed flour and seasoned dredge bins at fryer area without labels. CDI - EHS affixed labels to containers.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocado in bin of unwashed avocados in WIC with stickers still attached. CDI - PIC voluntarily disposed of improperly washed avocado. Wash produce such that stickers and debris are fully removed from surface before washing; once washed store and handle as ready to eat food (I.E. separate container, gloved hands, etc.)

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed approximately six (6) recently washed and sanitized metal containers on clean dishes rack above 3-comp sink wet nesting. CDI - EHS separated containers to allow for proper air drying.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fryer baskets) at prep table with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed preportioned lobster meat holding in prep unit drawer above 41F. All other items in unit were 41F or below. CDI - PIC voluntarily discarded item. - 1.5 - 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 .

3-501.15 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 charred corn in a deep, covered, plastic pan and cheese grits cooling in deep metal container in WIC. CDI - Corn and grits were spread out on sheet pans to rapidly cool. - 0.5 - 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of clean cloth towels stored on top of an uncovered bus tub with proportioned bags of hush puppy mix. CDI - towels were moved to another location.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor in front of breading station. CDI - PIC moved sanitizer to lower shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed Dish machine using chemical concentration that was measured at 0 ppm. - 1.5 - A VR will be conducted within 3 days to verify mechanical dish machine repair. Three compartment sink must be used for sanitizing until unit is repaired. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp and scallops thawing in prep sinks with water that was 75F. CDI - Items were placed on sheet pans and removed to WIC to continue thawing. - 0.5 -

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. Observed multiple dry goods containers without labels identifying them. - 1 -

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed paper soup cup being used as scoop in cook’s line breading container. Use only utensils designed for repeated use. CDI - PIC disposed of cup.

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 spinach and lobster dip and shrimp and grit sauce cooling from 10:08AM. Items were observed at 2:51PM still above 80F. CDI- PIC voluntarily discarded items held beyond cooling window out of temperature. - 1.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in fry area prep top above 41F (see temp chart). Chicken was stacked above fill line. Items below fill line were below 41F. CDI - Top half of pan was voluntarily discarded. - 1.5 - 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 .

3-501.15 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 container of shrimp and grits sauce beyond the initial 2 hour phase of the cooling process. Item was observed still over 80F after two hours. Item was stored in deep plastic container. CDI - Item was voluntarily discarded. - 0.5 - 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 .

3-304.12 (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. Observed in use knife stored between gaps in prep units . CDI - Knife was removed to dish area. 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. Observed utensils stored in water on steam well at 131F. CDI - utensils and water were removed to dish area. - 0.5 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemical bottle and wiping cloth being stored on hand sink. CDI-PIC moved items to appropriate storage areas.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black residue build up near the inner top of ice bin.

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 spinach and lobster dip and shrimp and grit sauce cooling from 10:30am. Items were observed at 2:30pm still above 100F. CDI- PIC voluntarily discarded items held beyond cooling window out of temperature. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Numerous items were observed in make tables and WIC bearing no date marking. CDI- EHS educated PIC on date marking rules and dates were added items held over 24 hours. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner stored in the back of house with no label. CDI-PIC labeled container.

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 container of shrimp and grits sauce, spinach and lobster dip, and cheese sauce beyond the initial 2 hour phase of the cooling process. Items were observed still over 100F after two hours. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple sauce bottles in make table without label identifying them. CDI- PIC added labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout dish area. REPEAT.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean pans and multi-use utensils being stored underneath stairwell. CDI- EHS educated PIC on correct storage areas for items, PIC will move them to correct storage area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. *Observed - Food employee rinse and ring out wash rag in handwashing sink. CDI - corrected by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed - Dish machine using chemical concentration that was measured at 0 ppm. *CDI - Technician fixed machine during inspection. 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

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - mozzarella, lobster meat, Haddock, Heavy cream, lettuce and spinach above 41F. *CDI - PIC discarded items from day prior and placed items still able to be cooled into WIC to rapidly cool items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flys throughout dish area.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. *Observed - Wet stacking of multiple metal containers on clean dishes rack above 3-comp sink.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P. Observed clam chowder not reheated to 165 degrees prior to service. CDI PIC took clam chowder back to kitchen and reheated product to 192 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill drawers unable to maintain products at 41 degrees or less. Observed trout , corn, flounder, scallops at greater than 41 degrees. CDI PIC discarded and placed unit on tphc until unit can be repaired. Verification required. Risk plan not required due to this malfunction occurring in different piece of equipment. Verification required. 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 .

3-304.12 (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. Observed in use knives stored between gaps in prep units . CDI took knives to be rewashed and sanitized.

4-501.11 Maintain equipment in good repair. Observed gaskets on several prep unit 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. Observed raw chicken stored above raw shrimp in the low boy unit near the fryers. CDI-PIC corrected storage order. -0 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 Charred corn, cut lettuce, taco slaw, blanched fries, cooked pasta, and raw shrimp above 41F. CDI-PIC voluntarily discarded products, raw animal proteins moved to WIC to cool. -1.5 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 .

3-501.19(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. Prep top by the fryer and across the fryer was missing TPHC time, prep tops across from the grill had illegible time label. Steam well across from fryers marked incorrectly for 6 hours when procedures say 4 hour. CDI-PIC added correct time labels for all prep tops and steam well. -1.5

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cleaning chemicals stored above clean slicer and sheet pans. CDI-PIC moved chemicals to chemical shelf. 1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout facility. -0

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 sides of stove, fryers, and prep unit with build up. -0

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 floors towards the base of the wall underneath all cooking equipment with food residue. -0

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee drink being stored on front hand sink. Observed an employee fill water up in back hand sink. CDI- education was provided and EHS observed hand sink only being used for hand washing. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed front prep area hand sink without soap. CDI- PIC provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine malfunctioning at 0 ppm Cl. CDI- Two employees made adjustments to the dish machine and EHS observed 50-100 ppm cl. 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

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P - REPEAT- Observed made in house Cesar dressing, unsalted butter, lobster, and cut lettuce being placed on TPHC above 41F. CDI- PIC moved all items to walk in cooler to quickly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

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 rice , dirty rice gumbo and other products reheated in oven for hot holding using process demonstrated not to reheat products to 165 degrees F. CDI reheated products on stove to proper temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in prep unit 1 such as chicken and shrimp at greater than 41 degrees. Observed lettuce in prep unit 3 at greater than 41 degrees. CdI discarded products discussed risk control plan with PIC. 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 .

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P. Observed flip tops placed on tphc labeled incorrectly and some products being held over instead of being discarded. CDI Discussed proper use of tphc and requirements that at end of time period foods must be discarded. Labels were reprinted to accurately reflect time products placed on tphc.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed walk in cooler not maintaining proper temperatures and logs not maintained to ensure that equipment is functioning properly.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee working with raw proteins go back to ready to eat foods without hand wash between glove change. CDI PIC instructed employee on proper hand washing and glove use hands washed and new gloves used.

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 . Observed pans stored as clean in rear storage area with visible food debris. CDI PIC took pans to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris on ice 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 . Observed fries , shrimp , lobster and all tcs foods in walk in cooler greater than 41 degrees. CDI it was determined that walk in cooler was not functioning properly . Facility made decision to voluntarily close until repairs can be made and cooler restocked. Observed fries in prep unit stacked in front of ventilation in prep unit causing air flow issues and front row of fries at 47 degrees . CDI product 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 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 . Observed gumbo and fries cooling at insufficient rate to meet cooling parameters due to walk in malfunction. CDI items moved to walk in cooler and proper cooling rate achieved.

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

4-501.11 Maintain equipment in good repair. Observed walk in cooler in need of repair and rusted shelving in reach in cooler for oysters in front area.

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 . Observed catfish , shrimp, and squid over stacked in prep unit 1. CDI discarded all over stacked product . Observed 11 gallon sized plastic bags of fries in lower prep unit 2 ranging in temperature from 46-56 degrees F stored since last night. CDI all products discarded. Repeat violation discussed with PIC risk control plan for cold holding and 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 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 . Observed fries cooling on speed rack in a layer too thick to facilitate proper cooling . CDI split pans into two pans and proper cooling achieved. Discussed with PIC risk control plan for cooling and cold holding.

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 tray of oyster in refrigerated drawers without shellstock tags. CDI PIC obtained shell stock tag and placed it with oysters.

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 . Observed slaw, corn salsa, goat cheese, tomatoes spinach and lobster in prep unit 3 at greater than 41 degrees . CDI unit dumped and placed on tphc until unit can be repaired.

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 . Observed fries cooled and then bagged in prep area temperature rises and then item is placed back in walk in to cool. Cooling is not monitored after bagging. More oversight needed in this process .

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

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain proper temperatures and in need of repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing lid in shared dumpster area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 5 bags of fries in front lowboy at greater than 41 degrees. All other bags to rear of cooler observed to be at 41 degrees. CDI discarded bags of fries observed to be greater than 41 degrees.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sedgefield burger on lunch menu missing reminder linking to consumer advisory. Observed hollandaise sauce made with raw eggs missing reminder linking to consumer advisory. Observed citrus salmon on dinner menu available undercooked and missing reminder linking to consumer advisory. Observed oysters on electronic menu missing both reminder and consumer advisory this was corrected by end of inspection. All items mentioned above need to be corrected on electronic menu as it is just a picture of the respective menus mentioned above. 10 day verification required.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed right steam unit on cook line holding TCS foods below 135F - see temp chart. Foods had been Hot holding for under 2 hours. CDI - all removed and reheated to 186F+ (cheese sauce, Creole gravy, grits, and white rice).

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed several sanitizer buckets throughout facility stored on countertops or shelves next to or above food and/or clean utensils. CDI - PIC moved each bucket to a shelf or surface below food and clean utensils.

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 unhandled foam cups in at least two containers of flour or breading. Use handled scoops and keep handles out of food. PIC removed cups.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal bowls wet nested in both the shucking area and the clean utensil area. PIC separated bowls to ensure quick air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards.

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 missing baseboard tiles in walk inn cooler, allowing a small trench for food and water to fill. PIC said repair has been ordered. 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 built up on ceiling above ice machine, ceiling vent above prep sink and fry cutter, and ceiling inside walk in cooler.

6-303.11 Provide required lighting intensity. Observed one hood light out.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written V&D clean up procedure on site. CDI - provided copy of a written plan, explained to PIC.

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 dry hands before turning off faucet without recontaminating hands.-P. Observed bartender wash hands then turn off faucets with just-washed hands, thus re-contaminating them. CDI - corrected bar tender and had her wash properly.

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 bar tender reaching in to container of cut lemons with her bare hands and then place lemon wedges on two beverages ready for service. CDI - stopped bar tender, had her discard drinks, discard remaining lemons in container, wash hands, and start over, using a barrier between her hands and the food.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bar hand sink upstairs blocked with sanitizer bucket. CDI - bucket moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at upstairs bar hand sink. CDI - soap provided by PIC.

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 one pan of Sassy Malpeque oysters at shucking station without tag. CDI - oysters voluntarily discarded. All other oysters in facility were properly tagged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - tomato slicer, diced, and French fry cutter. CDI - all returned to dish to be washed, rinsed, sanitized, and air dried.

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 slaw being held on time but no times were written or recorded as to the 4 hours allowed. Label on the slaw included a date of 11/8 and no times at all. CDI - slaw voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed brunch menu offering eggs “cooked to order” with no disclosure or reminder. PIC was able to show in POS system the description of the egg choices as to cooking and two of the choices were described as “runny.” PIC was unable to guarantee that a runny egg would be fully cooked. VR - verification required.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 damp wiping cloths sitting on surfaces other than inside a sani bucket. Also observed one sanitizer bucket with sanitizer measuring 0 ppm quat.

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 a few cooler gaskets in need of better cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed two hand sinks in downstairs front bar area blocked with trash cans, both sinks in upstairs outdoor bar with strainers inside, both being used as a dump sinks. CDI - trash cans moved, strainer removed from one upstairs sink. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at upstairs bar sink. Sign provided.

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 ceviche on menu marked with consumer advisory asterisk as being offered undercooked or raw. Fish offered in ceviche were named Daily Catch fish, cod, shrimp. PIC explained that cod and shrimp are fully cooked with heat before being placed into lime juice but Daily Catch fish is not cooked with heat. PIC agreed to discontinue immediately serving Daily Catch fish in ceviche unless it is fully cooked to 145F for at least 15 second first. VR - verification required.

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 clam chowder and corn in walk in cooler. Each had been cooling for more than two hours but neither had yet reached 70F. Both corn and chowder were voluntarily discarded by PIC. VR - verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed clam chowder at 118F, grits and rice and creole sauce and cheese sauce all at 115F in hot holding. All five items had been in service less than two hours and were reheated to well above 165F, then returned to hot holding. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Cole slaw in countertop cooler holding at 44F. CDI - cole slaw moved to walk in to rapidly rechill, countertop unit temperature reduced. points not escalated as only one item was above 41F.

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 unsalted citrus butter stored for 4 hours out of temperature control. Facility marks the 4 hour time interval but does not have a written procedure prepared in advance. Template and directions provided to PIC. VR - verification required.

7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of glass cleaner stored hanging on a shelf holding bread. CDI - glass cleaner moved.

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 grilled corn on the cob and two deep pans of clam chowder both cooling in pans of ice in walk in cooler. Neither item cooled quickly enough. Two shallower pans of grits did cool quickly. VR - verification required. Will return to ensure processes have improved.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed two employees wearing wristwatches while working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor and holding sanitizer at 0 ppm quat. Bucket was moved off the floor, sanitizer solution was replenished.

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 oyster shucking knife stored in cold water between uses, Observed butter scoop stored in room temperature water. Shucking knife replaced and stored in dry pan, butter scoop moved to utensil water at above 135F.

Observed chemical dish machine in bar area with a chlorine sanitizer concentration of 0ppm. It was found that container of chlorine sanitizer was empty. PIC replaced empty container with new container of chlorine sanitizer but was unable to achieve a chlorine sanitizer concentration between 50ppm and 200ppm. PIC has called a technician for repair. A verification will be conducted on May 26th, 2021 to determine if dish machine is functioning correctly. PIC has been advised to use large chemical dish machine in rear of establishment for washing and sanitizing. -1.5 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal container of gumbo in steam well holding at 107F. CDI - PIC voluntarily discarded. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grits, rice, corn, and container of rock fish in walk in cooler holding at temperatures between 43F-44F. CDI - PIC adjusted thermostat in walk in cooler and items dropped to 41F or below. A verification is scheduled for May 26th, 2021 to determine if walk in cooler is able to maintain TCS foods at 41F or less. -1.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor behind cook line. All other sanitizer buckets were stored on shelving. CDI - PIC moved sanitizer bucket to nearby shelving. -0 points-

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 container of utensils stored in water at steam well with a temperature of 131F. CDI - PIC increased temperature so that utensils stored in water were holding above 135F. -0 points

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving used to store dry goods in need of cleaning. Recommend higher frequency and more thorough cleaning. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a box of doughnuts stored next to clean glassware at the drink station. Store employee food away from equipment, customer food, and utensils. CDI - Doughnuts were removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scoop and metal container stored inside hand washing sink closest to cook line. Keep hand washing sinks free of stored items to promote as much hand washing as possible. CDI - PIC removed items from hand washing sink. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with chlorine sanitizer concentration of 0 ppm. Recommend using test strips to frequently check chlorine sanitizer concentration. CDI - PIC primed dish machine. After two cycles chlorine sanitizer concentration was 50 ppm. -0 points-

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 metal pans of raw chicken at 50F in reach in cooler. Raw chicken was tightly wrapped with plastic. Recommend leaving cooling food uncovered to allow cold air to flow in and around food item. CDI - Plastic wrap was removed. -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter based sauce holding under heat lamp at 92F. PIC stated sauce is kept under heat lamp for service. CDI - PIC placed item on TPHC with a four hour window to be used during service then discarded. -1.5 points-

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 large metal pan of cheese sauce at 96F cooling at ambient temperature on shelf. CDI - PIC split cheese sauce between two metal pans and moved items to walk in cooler to quickly cool to 41F or less. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four boxes of shrimp stored on floor in walk in cooler. Items were scheduled to be returned to supplier -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer containers stored on floor in kitchen area and in bar area. CDI - PIC elevated sanitizer containers off floor. -0.5 points-

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 metal container of utensils stored in water at a temperature of 78F next to hot holding area. CDI - PIC moved utensils to metal pan on grill surface so that water temperature would be maintained at 135F or above. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stack of coffee filters stored unprotected on top of coffee maker. CDI - Coffee filters were stored upside down and protected by plastic. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Bar hand sink found with colander and other items in bowl. 6-301.11 Provide soap for handwashing at each handsink. -Pf: Soap dispenser not dispensing at bar hand sink. CDI- soap provided. Sink bowl cleared for 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: No letter of guarantee that salmon served under cooked is parasite free. Purveyor train 3Fish to US Foods. CDI- letter obtained from purveyor while on site.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Wall mounted potato chopper with dried food debris attached to food contact surface. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black and pink build-up on interior of ice machine, dripping on ice..

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: Found pickled cucumbers from a hot pickle process at 82 F from 2:00 pm. CDI- Pickles emptied into shallow pans to facilitate very rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items in walk-in cooler holding 43 F- 44F. Refer to temperature chart. Ambient of walk-in cooler is 41F. CDI-All items above 41 F voluntarily discarded. Call made for service. Found cole slaw in holding unit on counter in front service area at 47 F. Hot pickles 43 F. Both voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Facility has date marking system in place. Prep cooler at front counter lacking date marking on some small containers. CDI- followed dates back to large batch and allowed to date as all foods were below 41 F.

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: Found hot pickles cooling in high volume liquid brine at 82 F after right at 2 hours, determined by time stamp on date label.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths being held in water instead of sanitizer.

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. Area of damaged base tiles in walk-in cooler. Left wall after entry.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken for fry station stored on shelf above raw seafood. CDI: Storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several raw items in fry flip top holding between 42F and 44F. CDI: Unit had been freshly stocked from walk in unit and all out of temp items were placed on ice to rapid chill to 41F. EHS observed heavy condensation in unit. Observed all TCS items in walk in unit, save the items on the speed rack in the corner and the items on the shelf immediately next to it, holding at 43F. Out of temperature items not made today were voluntarily discarded by PIC, while the remaining items made today were placed on ice to rapid chill to 41F. Ambient air temp appeared to be 39F. PIC made maintenance call during inspection and stated they would be on site tomorrow. VERIFICATION REQUIRED within 10 days to determine compliance. 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 several freshly prepared veggies (lettuce, tomatoes, potatoes, etc) cooling in flip top units on main cook line. Flip top units are not rated for cooling, and thus will not bring the foods to 41F. CDI: All cooling items were spread out on sheet pans and sent to walk in unit on speed rack to facilitate more rapid cooling. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays on cook line stored with food contact surface facing up. CDI: Trays inverted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in warewashing area. CDI: Paper towels 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 several tags with no date from February and tags from December out of order. CDI: EHS had PIC organize tags and ensured that PIC was aware of requirement of dating shellstock tags once the product was sold out entirely. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding between 42F and 45F. See temp chart for details. CDI: All out of temperature items were placed on ice or sent to walk in unit to facilitate rapid cooling to 41F. EHS will make another visit to assess cold holding compliance before next inspection. Note: Points not deducted due to this being facility's first inspection under the new 41F cold holding parameter.

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 most items on front cook line that were prepared earlier today (tomatoes, dirty rice, crawfish dippers, low country boil, etc) cooling in units rated for holding. CDI: All items in tops of units placed on TPHC to be discarded at 10, while items in the bottoms of unit were relocated to walk im unit and placed on ice to rapidly cool.

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 two knives stored in gap between flip top units on cook line. CDI: Knives removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips for three compartment sink sanitizer dispenser. VERIFICATION REQUIRED within 10 days to determine compliance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink stored in reach in freezer in oyster shucking area. CDI: Items discarded.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee was not well versed in health policy. Informed him of the requirements and advised PIC to discuss with staff. Also left a health policy poster.

3-203.12 Retain tag on the bag of shellstock until empty. -Pf Observed SC Cluster oysters without tag. Staff discarded the oysters.

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 one container of braised chicken undated. Dated during inspection. 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 smoked trout pate with date beyond 7 days. PIC advised wrong date was recorded but discarded voluntarily.