KING CRAB JUICY SEAFOOD

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee leave the facility to go out back, come back in, and wash hands. When food employee washed his hands he turned the faucet off with bare hands rather than a barrier. -CDI- PIC coached food employee and made him rewash hands properly turning off the faucet with a barrier (paper towel). Ensure proper hand washing procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed corn in a wok on the cookline hot holding at 131F. PIC stated that the corn was just recently cooked and turned down for HH. -CDI- Corn reheated back up to above 165F and then maintained on HH. Ensure that all hot holding foods are maintained at 135F or above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked fries, sweet potato fries, cooked chicken wings, and RTE hushpuppies in the breading station prep unit with no date marking present. EHS explained that all RTE TCS foods must be properly date marked in the unit. -CDI- PIC and food employee established that foods were opened and added to the unit from the freezer yesterday, and this morning. PIC properly back dated the food items. Ensure proper date marking. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gaps in the rear back door when completely closed. EHS notes that the door is rusting and deteriorating, and due to this there are gaps in the door seal large enough for pest entry. EHS further notes that no pests were observed during today’s inspection, but this outer opening must be repaired to protect and prevent against pest entry.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a liner in the facility. All non-food contact surfaces must be smooth and easily cleanable. Ensure that cardboard is removed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting several locations present throughout the kitchen specifically by the 3-comp and warewashing area. Ensure that floors are maintained as smooth and easily cleanable.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- EHS observed a lack of managerial control in the kitchen through the observation of 4 Priority or priority foundation non-compliant items. EHS observed several repeat violations. EHS also observed foundational problems with cold holding and is initiating a RISK CONTROL PLAN FOR COLD HOLDING IN THE FACILITY. EHS further notes that there is a severe language barrier between PIC and staff, PIC is unable to communicate with staff on food safety management systems and SOPs. PIC was unable to answer several questions pertaining to protocols pertaining to kitchen operations. Such as date marking, cold holding, and a general local of active managerial control and demonstration of knowledge. EHS will return to the facility to ensure that staff and team properly trains food employees and that the knowledge gained during today’s inspections and discussion is used to improve overall food safety and handling practices for both the staff and PIC. EHS provided business card for PIC to reach out and ask questions. -10 DAY VERIFICATION VISIT-

2-301.15 Only wash hands in handwashing sink. -PF- Observed food employee speaking on the cell phone while cooking at the fryer. EHS instructed PIC to tell food employee to wash hands, after PIC spoke to the food employee, food employee began washing hands in the prep sink. -CDI- EHS instructed food employee to wash his hands in the hand sink. Food employee washed his hands in the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed personal raw fish stored above liquid margarine in the WIC. Ensure that raw animal foods are stored separate and apart from RTE foods. -CDI- PIC rearranged storage order. Ensure proper storage order and designated areas for personal food. 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 raw shrimp and RTE crab legs in make line unit above 41F, Food items were over stacked. This is a repeat violation on several inspections. EHS is starting a risk control plan for cold holding in the facility. EHS discussed proper cold holding procedures and will follow up on risk control plan when he returns for PIC DUTIES Verification. -CDI- Cold holding food above 41F was voluntarily discarded. Proper Cold Holding Procedures must be established. -RISK CONTROL PLAN STARTED- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed an open container of milk in a lowboy unit with no date marking present. PIC did not know when the milk was opened. -CDI- Food employee stated that the milk was opened the day before. Milk was back 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. Observed several dry spices on the cook line with no labeling present. Ensure all working food containers are properly labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gaps in the rear back door when completely closed. EHS notes that the door is rusting and deteriorating, and due to this there are gaps in the door seal large enough for pest entry. EHS further notes that no pests were observed during today’s inspection, but this outer opening must be repaired to protect and prevent against pest entry.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed all seafood and other foods in the facilities make line and in the lowboy units stored directly on ice. This includes RTE crab legs, eggs, and several raw seafood products that are not received on ice, stored in direct contact with ice. -CDI- EHS and PIC discussed, PIC stated that ice would no longer be used in contact with food items.

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 scoop for rice with no handle and in direct contact with the food. Ensure that all scoops are stored with the handles not in direct contact with food. -CDI- Scoop removed from container. 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 rice scoops stored directly in water. Water that was being used to store the scoops was 78F. Ensure if water is used for storing in-use utensils it is maintained at 135F or higher.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a liner in the facility. All non-food contact surfaces must be smooth and easily cleanable. Ensure that cardboard is removed.

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 the internal portions of lowboy units with soil and debris present, ensure that non-food contact surfaces are cleaned and maintained as clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting several locations present throughout the kitchen specifically by the 3-comp and warewashing area. Ensure that floors are maintained as smooth and easily cleanable. 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 ceilings with buildup of soil on the ceiling tiles, Also observed floors throughout the kitchen specifically behind equipment and in ware washing area in need of cleaning. Ensure floors, walls, and ceilings are cleaned and maintained as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones resting a top a container of spices on the shelving beneath the cookline. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food present all throughout the facility in several locations, including the WIC, lowboy unit, and WIF. No visible contamination but designated area must be established. EHS does not that the facility has a whole cooler for employee food, this cooler must be used.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- EHS observed a lack of managerial control in the kitchen through the observation of 6 Priority or priority foundation non-compliant items. EHS observed several repeat violations. EHS also observed foundational problems with cold holding and date marking during today’s inspection. EHS also notes that the PIC on shift was not a CFPM. EHS will return to the facility to ensure that staff and team properly trains food employees and that the knowledge gained during today’s inspections and discussion is used to improve overall food safety and handling practices. EHS provided business card for PIC to reach out and ask questions. -10 DAY VERIFICATION VISIT- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present at the facility at all times of the facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed a hand sink with no soap present at the hand sink. Ensure that soap is maintained at all hand sinks. -CDI- PIC replaced with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the same sink that had no soap present. Ensure that paper towels is maintained at all hand sinks. -CDI- PIC replaced paper towels at the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE crab legs in lowboy unit. -CDI- PIC rearranged to reflect proper storage order. Observed raw fish stored over RTE sausage both out of their original packaging in the WIF. -CDI- PIC rearranged to reflect proper storage order. No visible contamination observed during inspection. Ensure proper storage order is maintained in the facility. 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 prep top with RTE crab legs and raw shrimp very over stacked in metal containers. Food that was over fill line was above 41F and food below fill line was 41F and below. PIC stated that the foods entered the unit approximately 2 hours prior. -CDI- Food that was above temperature was moved into the WIC to properly cool down. Food cooled by the end of the inspection. Ensure that all CH TCS foods are maintained at 41F and below. Further non-compliance in cold holding may lead to a risk control plan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several foods present in the facility such as RTE sausage, clams, mussels, craw fish, king crab legs, and crab legs with no date marking in prep units and in stand up RICs, however all food in the WIC was properly date marked. EHS discussed date marking methods with the facility and spoke with PIC about establishing proper date marking procedures. -CDI- all items undated were discussed with staff and PIC and everything was able to be back dated. If date marking is lacking on RTE foods on the next inspection, foods may be directed to be 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 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. Observed the 3 containers of dry spices on the floor with no labelling present, observed several dry spices on the grill top that was no being used in containers with no labelling present. Ensure that all working food containers are properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies present in the kitchen throughout the inspection. Flies did not have any direct contact with food or food contact surfaces during the inspection. Ensure that facility is kept free from pests. Increase pest control services frequency.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 large containers of dry spices stored directly on the floor in the kitchen area. Ensure that all food is stored at least 6 inches off of the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several foods present employees actively working with food on cook line or on prep with no hair restraints upon EHS arrival. -CDI- After EHS started inspection, several food employees put on hair restraints. Ensure that head coverings are used by employees working with food.

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 several containers on the clean dish rack wet stacked together. Ensure that containers are air dried prior to stacking.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed in use sanitizer bucket filled with sanitizer. QUAT sanitizer was reading at 0PPM. PIC stated that it was fill from dispenser directly at the sink. The nozzle for both the wash detergent and the QUAT sanitizer was turned on at the same time. EHS and PIC adjusted the dispenser nozzles turning the wash nozzle off and just the sanitizer nozzle on. The QUAT was dispensing at the proper concentration of approximately 200PPM. -CDI- PIC dumped bucket and refilled at the proper concentration. Ensure proper sanitizer concentrations are maintained. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue present on the internal portion of the ice machine, ensure that ice machine is cleaned more frequently and thoroughly. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several food items in prep top and lowboy above 41F. EHS stated that foods were thawed 1-2 hours prior depending on the food item and placed directly into prep top and lowboy. Foods were ranging from 44F-50F. PIC and EHS spoke on best practices stating that after thawing to ensure food is 41F or below before being placed into prep tops and lowboy. -CDI- Facility moved out of temperature food items into the WIC to cool. All food items reached 41F or below by the end of the inspection. Ensure all TCS foods are maintained at 41F or below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles and spices along the cook line and expo with labelling present. Ensure that all working food containers are labelled to identify there contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of spices stored directly on the floor. Ensure that food in containers is stored so that it is off of the floor in a clean dry location. -CDI- PIC lifted the spice bucket so that it was no longer on the floor.

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 utensils handles present in the spice containers adjacent to the cook line. Ensure that all in use utensils have their handles stored so that they are not in direct contact with the food.

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 several containers on the clean dish rack wet stacked together. Ensure that containers are air dried prior to stacking.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on the inside of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lobster tails in the lowboy cooler above 41F. Also observed Lobster and crab legs thawing in the prep top above 41F. PIC stated that they were in the units for 1 hour. CDI PIC put lobster and crab legs in the WIC and cooled down to 40F. Pans were overfilled. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of unknown solution with no label. CDI PIC voluntarily discarded.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.Observed scooper handle buried in the flour. Also observed a to go container being used to scoop rice. CDI PIC took scooper to dish room and discarded the to go container. REPEAT

6-303.11 Provide required lighting intensity. Observed the single lightbulb in the hood system above the fryers out. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw shrimp stored above a container of cooked crab legs, inside lowboy 1. CDI: Storage order was corrected to prevent contamination. 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 a few metal pans stacked and stored on the clean dish rack with visible food debris on food contact surfaces. CDI: Pans were removed from the clean dish rack to be re-washed/rinsed/sanitized. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer used to sanitize multi-use equipment and utensils at the 3-compartment sink reading 0ppm. PIC contacted Auto-Chlor representative immediately and stated they will visit sometime later today. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. *Note: Chlorine dish machine was reading proper concentrations. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cooked lo-mein noodles temping above 41F inside lowboy cooler 1 (see temp chart). PIC stated they had not yet used this TCS food product today. CDI: PIC voluntarily discarded lo-mein noodles. 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 a container of cooked lo-mein noodles stored inside lowboy cooler 1, without a date label. PIC stated it was cooked yesterday. CDI: PIC voluntarily discarded the food product. Observed containers of pre-cooked mussels, pre-cooked crawfish, and clams all stored inside the reach-in cooler without date labels. CDI: EHS reviewed date-marking rules for frozen TCS food items that are thawed before serving, and PIC had food employees created date labels for all food items, as PIC stated they were all thawed out yesterday. Observed a container of cooked lo-mein noodles and a container of fried chicken wings both stored inside the WIC without date labels. PIC stated these were cooked yesterday. CDI: Food employee created date labels for both food items. Observed opened packages of commercially made hushpuppies, fries, and onion rings without date labels, thawing in deli fliptop 2. EHS explained opened packages of commercially made food products also require date labels of the date the packages were opened. CDI: Date labels were created for all opened packages. REPEAT VIOLATION. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three unlabeled bottles of sauces at the expo table. Keep all working containers of food clearly labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of corn stored directly on the floor inside the WIF. CDI: PIC removed the case off of the floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in bucket of QUAT sanitizer stored at the make line, reading 0ppm. *Note: This is the same sanitizer they use at the 3-compartment sink. PIC contacted Autho-Chlor rep.

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 a deli container used to scoop rice, stored commingled in the non-TCS food product inside a large bin. Observed a deli container used to scoop soy sauce, stored commingled inside the 5-gallon bucket stored in the WIC. Observed the handles of the scoops used to scoop out different seasonings, spices, and sugar, in large bus tubs/cambros in the dry storage rack with their handles commingled in the food products. Keep all handles stored above the food products and remove deli containers after using to scoop. REPEAT 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. Observed a container storing a rice paddle right next to the rice cookers, temping below 135F (see temp chart). CDI: PIC dumped out the container of water.

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 stacks of single-serve to-go containers stored out of it's protective package and stored upright at the fry station. Keep single-serve articles inverted if out of it's protective packaging to prevent contamination.

4-202.11 Multiuse 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 rubber spatula with a damaged food-contact surface on the paddle, no longer making it smooth and easily cleanable, stored on the clean dish rack. CDI: Rubber spatula was voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed the paper towel dispenser located next to the handsink at the dish room not in working condition. Observed a damaged black protective cover around the piping inside WIF 2. Observed a damaged make table lid at the fryer station. Observed the top interior stainless steel surface inside lowboy 2 damaged and falling off. Observed the top shelf inside the WIC in disrepair. Repair all to maintain equipment in good working condition.

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 soiled gaskets in the reach-in cooler. Observed black buildup around the doors of the non-food contact surfaces of the lowboy coolers. Observed heavy ice buildup on the left side of the wall inside WIF 1. Observed heavy ice buildup on the floors inside WIF 2. Increase cleaning frequency. REPEAT VIOLATION.

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 light shield on a ceiling light fixture falling off of the ceiling, above the expo table inside the kitchen. Repair to prevent injury. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed three out of the four total lightbulbs in the hood system at the make line out. Observed the single lightbulb in the hood system above the fryers out. PIC stated there is currently a work order in to have all lights replaced.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without proper handwashing.

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 open package of raw chicken stored over raw beef in walk in CDI - Storage order was corrected to prevent cross-contamination. Improvement since last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut sausage, from yesterday, RTE crab legs from 2 days prior lacked date marks. Date marks added. 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 Observed wings in reach in cooler while tightly wrapped in plastic wrap. Wings were prepared 30 minutes prior. CDI-Plastic wrap was removed from wings and moved to in walk in to allow for rapid cooling. 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 (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 single service plastic container and scoops with handles in contact with dry seasoning. CDI - Utensils removed by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups stacked wet at beverage area.

REPEAT VIOLATION: 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 some shelving and equipment in need of cleaning. No points deducted.

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. Repair leaks in ceiling and areas of walls in bad repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee using cell phone and then transition to don new gloves without washing hands. CDI - PIC informed food employee to wash hands and don new gloves. -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed dry goods bulk containers obstructing path to hand washing sink. CDI - Items removed and hand washing sink made assessible. -0-

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 shell stock tags not in chronological order. CDI - PIC rearranged shell stock tags. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw chicken stored over pre-cooked sausage, margarine and soy sauce in the walk-in cooler and raw oysters stored above pre-cooked sausage in upright reach-in unit. CDI - Storage order was corrected to prevent cross-contamination. 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 wings stored over oysters in reach-in unit. CDI - Storage order was corrected to prevent cross-contamination -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed rice warmer (not used today) containing dried food debris and knives stored clean with dirt and debris. CDI - Items relocated to dish pit for cleaning. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm debris on inner walls of ice machine. Increase cleaning frequency. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P. Observed ice scoop and it’s storage holder being washed and rinsed without properly sanitizing. CDI - Foodservice equipment properly washed, rinsed and sanitized at 3-compartment sink. -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: 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked pasta cold holding at 47 degrees F in reach-in unit. Product not used today. CDI - PIC voluntarily discarded pasta. No points deducted due to improvement from previous inspection. -0- 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 (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 single service plastic container and scoops with handles in contact with dry seasoning. CDI - Utensils removed by PIC. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored inside of storage holder containing visible debris (biofilm). CDI - Utensil and storage holder removed to dish pit. -0.5-

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 rusted knive stored at magnetic wall mount. CDI - PIC voluntarily discarfed utensil. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and reach in cooler and three reach-in unit doors with damaged gaskets. PIC presented work order for replacement of gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards. CDI - Cutting boards voluntarily discarded and replaced with new equipment . -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed quat chemical sanitizer being used at three compartment sink. Facility lacks quat sanitizer test strips. VR required. -0.5-

REPEAT VIOLATION: 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 cleaning needed on non-food contact surfaces of ice machine. No points deducted due to different area observed. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to dumpster in disrepair. Contact waste management to repair or replace. -0-

6-303.11 Provide required lighting intensity. Observed 2 of 4 functional lights at hood system and areas above dry storage with inadequate lighting. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods stored with and above resale foods inside walk-in cooler and reach-in units. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed at vent cover above dish machine. CDI - Area thoroughly cleaned during inspection. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored clean with dirt and debris on blades of knives. CDI-Items relocated to dish machine for cleaning. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 large containers of tartar sauce, ranch and cocktail sauce cold holding in a very shallow water bath with ice cold holding at 63F and 45F (refer to temperature chart). PIC placed items out 3.3 hour prior. CDI-Items were placed into freezer for rapid cooling and reached 41F or below within 30 minutes. -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 Observed 2 Batches of crab legs, a large container of boiled eggs, a container of cooked lobster tails and 2 trays of cut sausage cooling in the flip top unit while in deep containers and plastic wrap over items. PIC stated items were cooked or prepared at 12pm CDI-PIC relocated items to freezer for rapid cooling and removed plastic wrap and placed items in shallower containers. Items cooled to 41F within 30 minutes. -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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp stored in direct contact with undrained ice in low boy. PIC stated raw shrimp comes frozen. CDI-PIC removed ice from container of shrimp 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of frozen crab legs stored directly on the freezer floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 4 wet wiping cloths stored on counter tops and grill area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being stacked wet at clean dish area.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and reach in cooler.

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 cleaning needed in all cold holding units with food debris and dirt including in gaskets.

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 floor cleaning needed throughout facility specifically behind and under equipment. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed cracked floor tile in walk in cooler nearest door leading to walk in freezer as well as cracked wall tile at hand sink area. Repair or replace.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed ventilation hood vents in need of cleaning. -REPEAT VIOLATION- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one food employee using cell phone and then went to handle food items before washing hands and donning new gloves. CDI-PIC informed food employee to wash hands and don new gloves. -REPEAT VIOLATION-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 large full containers of clams cooling with tight plastic wrap in walk in cooler since yesterday. PIC stated clams were prepared yesterday and were not in use or removed from the walk in cooler today. CDI-PIC voluntarily discarded clams 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://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 Observed ranch cold holding at 45F, spicy mayo cold holding at 65F and tartar sauce cold holding at 45 all in a container of shallow ice. PIC stated items had been removed from refrigeration and placed into shallow ice since 12pm. CDI-PIC placed all items in walk in cooler to rapidly cool. -REPEAT 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 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 Observed 6 bins of crab legs and 3 stacked sheet trays of shrimp cooling with yesterdays date on items. PIC stated items have been prepared today and placed into the walk in cooler with an incorrect date. CDI-PIC correctly dated items for today’s date. -REPEAT 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 Observed clams cooling in reach in cooler while tightly wrapped in plastic wrap, and observed observed 2 large containers of clams, 6 containers of crab legs, several portioned containers of shrimp, and small containers of chicken, tilapia and catfish cooling in walk in cooler with tight plastic wrap. PIC stated all items aside from clams were prepared today between 11 and 12pm. Clams were prepared yesterday. CDI-Plastic wrap was removed from all items to allow for rapid cooling and clams were discarded. -REPEAT 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.Observed cracked floor tile in walk in cooler nearest door leading to walk in freezer. Repair or replace.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed ventilation hood vents in need of cleaning. -REPEAT VIOLATION-

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee touch cooked lobster tail with bare hands. CDI, lobster tail voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed pan being filled at hand washing sink. CDI, pan removed from hand washing sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee relocate garbage can and handle soiled wiping cloth and use same gloves to begin food preparation. CDI, gloves removed and employee washed hands.

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 cole slaw cold held at 43 degrees F and ambient air of low 3 door reach in refrigerator at 42 degrees F. CDI, cole slaw voluntarily discarded. Visit needed to ensure long term compliance and calibration of low 3 door reach in refrigerator.

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 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 . Observed 2 bins of sausage with date of preparation of 12/5. CDI, sausage voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - PIC stated hot shot insecticide used inside office. Manufactures label only intended for outdoor use. CDI, chemical voluntarily 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 lobster tail cooling at 60 degrees F at 12:17 in flip top prep cooler. At 1:07 sausage was at 54 degrees F. Cooling parameter calculator indicated method not effective to reach cooling parameters. CDI, lobster tail transferred to shallow uncovered container and relocated to walk in cooler to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing in standing water at prep sink. CDI, running cold water provided under 70 degrees F to thaw.

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 several working containers of spices and sugar not labeled as required. Repeat.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed ventilation hood vents 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. - REPEAT - Observed employee food stored in cooler next to beverages for sell in bar area. Also observed opened monster can stored in lowboy in kitchen area. - CDI - Employee food and drink moved to the reach-in cooler designated for employee belongings.

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 butter and milk batter being held on time lacking a label that indicates the 4 hour mark when the food should be discarded. - CDI - PIC labeled butter and milk batter.

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. - REPEAT - Observed smoked sausage stacked high in large, deep container while cooling in walk-in cooler. Container was moved to walk-in freezer to continue cooling. EHS observed cooling rate of 0F/min despite container being placed in freezer. - CDI - PIC separated sausage into shallow containers to continue cooling in walk-in freezer.

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 containers of spices unlabeled. - CDI - PIC labeled spice containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth stored on counter in bar area. - CDI - PIC placed cloth in sanitizer bucket.

3-304.12 In-Use Utensils, Between-Use Storage - REPEAT - Observed multiple scoops with handles in contact with dry seasoning. - CDI - PIC removed scoops and placed clean scoops in container with handle above the food product.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed leak in faucet at 3 compartment sink in kitchen area. Repair leak. - NOTE: EHS elected to not increase point deduction due to previous issue noted being corrected.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. - Observed three compartment sink in bar area set up as wash, sanitize, rinse instead of wash, rinse, sanitize. - CDI - PIC corrected three compartment sink order to wash, rinse, sanitize. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat tablets being used at three compartment sink in bar area. Facility lacks quat sanitizer test strips. - CDI - PIC emptied sanitizer bay and refilled with chlorine sanitizer. EHS informed PIC to either obtain quat test strips or discontinue use of quat tablets. PIC understood and stated the use of the quat tablets would be discontinued.

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 food residue and debris accumulation in the bottom of the reach in freezer and on the sides/doors of reach in coolers/freezers. Increase cleaning frequency to prevent accumulation.

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. Observed open drinks stored above and on food prep surfaces. CDI: PIC moved drinks.

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 shell stock tags not in chronological order. CDI: PIC rearranged shell stock tags.

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. Observed raw chicken being stored above raw eggs in walk in cooler. CDI: PIC moved chicken. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed food employee wearing gloves handle raw shrimp and then touch ready to eat crab. CDI: food employee heated crab to above 145F.

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. 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 boiled eggs in low boy at 70 after the 2 hour window. CDI: PIC voluntarily discarded eggs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 corn in hot well and on the stove below 135F. CDI: PIC reheated corn to above 165F.

REPEAT 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 multiple items in walk in cooler including raw chicken, raw shrimp, raw shell eggs, sausages, and mussels above 41F. Ambient air of wic was 48F and then 45F by end of inspection. PIC placed items in the walk in freezer to quickly cool. Maintenance was called for cooler during inspection. A Vr will occur within 3 days to ensure TCS foods are at 41F and below. PIC voluntarily closed.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple items in reach in cooler and walk in cooler without dates including cooked mussels, cooked sausage, boiled eggs. PIC stated that most of the items were prepared the previous day. CDI: PIC labeled items with the correct dates.

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 oysters on the menu without an asterisk that are cooked to order. VR required within 10 days to ensure asterisk is put on menu.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed calcium tablets, vitamins and allergy medicine stored above food prep areas. CDI: PIC moved items to the back office.

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 boiled eggs being cooled in a reach in with Saran Wrap tightly wrapped. CDI: PIC voluntarily discarded eggs due to missing cooling window.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed mussels thawing in running water at 63 degrees. CDI: PIC placed mussels in walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large insect in drain near reach in cooler and stove. Observed small crawling insect on door of reach in cooler.

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 pint container being stored in rice, scoop with handle being stored touching the flour.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple items being wet stacked. Informed PIC to allow for proper air drying before storing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed portable cutting boards in need of replacing or resurfacing. Observed walk in cooler at 48F at the start of the inspection and then 45F. PIC stated repair man that arrived at end of inspection stared it was low on coolant. Observed wet soiled cloths under cutting boards. Ensure non food contact surfaces are non absorbent.

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 - REPEAT - Observed educational poster posted but no written procedures for responding to vomiting and diarrheal events nor a clean up kit available. CDI - EHS educated PIC on need for kit and written procedures. EHS emailed copy of written procedures. PIC stated kit will be available by next inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.- Pf - Observed employee dump sanitizer bucket out and refill it in handsink. Handsinks must only be used for handwashing. Use three compartment sink to fill sanitizer buckets. CDI - EHS educated PIC and employee on where to fill sanitizer buckets.

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 two large containers of sliced smoked sausage holding above 41F (see temperature chart) in reach in cooler. Thermometer for cooler read 47F and ambient temperature was 52F. PIC stated smoked sausage had been in the cooler overnight. CDI - PIC voluntarily discarded smoked sausage. PIC called maintenance to fix cooler. Cooler fixed while EHS present. Final ambient temperature reading was 32F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed cooked crab legs and boiled eggs in reach in coolers from the previous day with no date mark. - CDI - EHS educated PIC on proper date marking. PIC dated items. NOTE: EHS elected to not take points due to majority of items in establishment being properly date marked.

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 several containers of seasonings and sugar not labeled. CDI - PIC labeled all containers.

3-304.12 In-Use Utensils, Between-Use Storage - REPEAT - Observed multiple scoops with handles in contact with dry seasoning. CDI - PIC removed scoops and placed clean scoops in container with handle above the food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed several sets of metal containers stacked wet. Allow dishes to air dry before stacking.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed hot water at 3 compartment sink at 82F. Dish machine functioning properly. Heat water on stove to at least 110F if 3 compartment sink is used to wash, rinse, and sanitize dishes proper to hot water issue being fixed. - VR - Verification required within 10 days. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - REPEAT - Observed establishment using quat sanitizer at bar area 3-compartment sink, but establishment does not have quat test strips to accurately measure quat sanitizer concentration. - CDI - PIC opted to use chlorine at the front bar to sanitize glassware and utensils instead of obtaining quat test strips. The establishment uses chlorine (with proper test strips) in the kitchen area, dish machine and chemical buckets.

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 food residue and debris accumulation in the bottom of the reach in freezer and on the sides/doors of reach in coolers/freezers. Increase cleaning frequency to prevent accumulation.

5-205.15 Maintain a plumbing system in good repair. - Observed leaking faucet on three compartment sink and pipes leaking under handsink across from stove. Repair leaks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed both outdoor dumpsters not in-use with lids open.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - REPEAT - Observed employee food stored next to clean dishes near 3 compartment sink. Designate an area for employee food that is away from food and food contact surfaces.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf Facility has posted the MCHD employee health poster, which includes salmonella nontyphoidal, but PIC and employees unaware of the updated BIG 6 reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 and provided PIC with the updated employee health reporting agreement form. EHS recommends all employees review the document, sign the document, and PIC maintain copies in the establishment for employee and inspector review.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Pf - EHS observed establishment without written procedures to respond to vomiting and diarrheal events. CDI-EHS discussed the new requirement with PIC and provided PIC with written procedures created by the state. EHS recommends PIC trainings employees on the procedures and implements at his establishment. EHS recommends purchasing a kit or purchase supplies needed to complete a kit.

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 EHS observed frozen oysters in shell and frozen oyster removed from shell stored without identification. CDI-PIC was able to show EHS that the containers observed without identification came from boxes removed from the walk-in freezer this morning. The original containers included the tag in which PIC made photo copies of the tags and placed on the containers of both unidentified product containers. EHS instructed PIC to maintain tags with original containers and divided containers.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice bin and other enclosed components of the ice machine. Increase cleaning frequency to avoid build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn hot holding in commercial hot holding countertop steamer below 135F. Based on the information provided by PIC, the food item may have been out of temperature for more than 4 hours. CDI - PIC voluntarily discarded the batch of reheated and hot held corn. Establishment uses the countertop steamer and stove to hot hold corn; the stove was observed properly hot holding the corn. REPEAT. If this violation continues, EHS may require a RISK CONTROL plan be completed and followed by PIC or other permit action may be taken. EHS explained that the corn should be reheated on the stove. EHS discussed the option of using TPHC with PIC. EHS will follow-up with procedures during VR visit for violation #24.

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 TPHC being used for fried chicken not labeled with begin time. Per PIC, the food item started TPHC at 11 am on 10/20. EHS allowed PIC to mark begin time. REPEAT Observed facility using TPHC for fried chicken wings (begin time 11 and discard time 3 pm) and milk mixture (begin time 12 pm and discard time 4pm) at breading/fryer station in-use after 4 hours. PIC voluntarily discarded both items due to exceeding maximum TPHC 4 hour hold time. EHS discussed with PIC the updated TPHC form to be completed. Verification visit no later than 10/27 to verify TPHC form has been updated and procedures followed in facility.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear kitchen door was gap between the bottom of the door and the floor. Reduce gap by installing weather stripping or other methods to eliminate gap.

3-304.12 In-Use Utensils, Between-Use Storage Observed two scoops with handles in contact with dry seasoning. CDI - PIC removed scoops and placed clean scoops in container with handle above the food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several sets of metal containers wet stacked above warewashing area. EHS demonstrated air drying methods to PIC and employee. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of bags and one box of straws stored on floor of outdoor storage room.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed establishment using quat sanitizer at bar area 3-compartment sink, but establishment does not have quat test strips to accurately measure quat sanitizer concentration. Verification visit no later than 10/27 to verify quat test strips are available at the facility. PIC agreed to use chlorine at the front bar to sanitize glassware and utensils until test strips are provided. The establishment uses chlorine (with proper test strips) in the kitchen area, dish machine and chemical buckets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outdoor dumpsters not in-use with lids open. 5-501.111 Area, Enclosures and Receptacles, Good Repair Observed one outdoor dumpster with missing lid. Contact dumpster company and have a new lid installed or replace outside dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee cooked food items stored above and along customer food and equipment.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers and knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn hot holding below 135F. PIC states corn is reheated when served. CDI, corn reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp cold holding above 41F. PIC states shrimp is from yesterday. Observed shrimp with date of 4/26/21 cold holding at 41F at walk in cooler. Internal temperature of reach in cooler at 40F. CDI, voluntary discard by PIC.

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 time stamps on potatoes. CDI, item marked with begin and end times.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ant crawling across hot well in kitchen. PIC states contractor comes in once a month to treat facility. Observed receipts for past two months. Facility may need to increase visits by contractor.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet.

5-205.15 Maintain a plumbing system in good repair. Observed broken toilet at women’s restroom. PIC states toilet was repaired but was broken again by customers. PIC states facility is waiting on plumber to fix.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink at bar blocked by blender. CDI, blender removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled containers and utensils stored as clean Observed black build up on ice chute in ice machine. CDI, items removed for W/R/S. Verification required for ice chute.

Repeat: 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 hard boiled eggs, mussels, shrimp, wings and Tilapia cold holding above 41F. PIC states foods were prepared between 12:30-1PM. EHS explained to PIC that foods shall be cooled down to 41F before placing in cold holding units. CDI, items moved to walk in and freezer to cool. Foods reached 41F by end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn hot holding at 72F. CDI, corn reheated to 165F.

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 shrimp, mussels, hard boiled eggs, tilapia, and wings cooling in deep bus tubs covered, and in cold holding units. EHS explained to PIC that foods shall be cooled in shallow, uncovered sheet pans in walk in cooler or freezer prior to placing in cold holding units. CDI, items moved to walk in cooler freezer to cool. Foods reached 41F by end of inspection.

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 containers of spices with no labels. CDI, items labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on knives in storage. CDI, knives removed for W/R/S.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of seafood stored on floor in walk in freezer.

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 scoop with no handle being used for rice. CDI, item removed by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of to go containers stored on floor in dry storage. CDI, item relocated.

5-205.15 Maintain a plumbing system in good repair. Observed toilet at womens restroom out of service. PIC states plumber service request has been made to plumber.

2-301.15 Only wash hands in handwashing sink. -PF Observed two food employees washing their hands in the prep sinks. CDI: PIC corrected them to only wash their hands in the hand sinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink close to office blocked by rolling cart. CDI: PIC moved roll cart to make hand sink accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed jammed paper towel dispenser at hand sink close to office. CDI: PIC un-jammed paper towel dispenser.

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 chellstock tags not stored in chronological order. CDI: PIC corrected order of all tags. If violation is cited next time, facility will be required to implement a Risk Control Plan and possibly face permit action. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken wings stored below raw fish milk bath at fry station. CDI: PIC rearranged products so that milk bath is no longer over wings. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket in bar area at 0ppm. CDI: PIC provided new sanitizer- reads 200ppm.

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 hard boiled eggs cooling in make table at a rate too slow to meet cooling parameters. CDI: PIC uncovered eggs and placed in walk-in freezer for rapid cooling.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of hand sanitizer stored on food prep counter across from wok. CDI: PIC moved hand sanitizer to approved location.

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 hard boiled eggs cooling in make table, covered with plastic wrap. CDI: PIC uncovered eggs and place in walk-in freezer for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bulk container of AP flour/seafood batter with no label. CDI: PIC provided label.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer with extremely heavy ice buildup due to leak at condenser unit. PIC stated a work order has been put in and any product in contact with the ice is being discarded.

6-305.11 Designation-Dressing Areas and Lockers - C Observed cases for employee headphones/ear buds stored with clean plates. CDI: PIC moved cases to approved location.

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 dates recorded on the shellstock tags indicating when last used. Also the tags were not in chronological order. A VERIFICATION VISIT WILL BE MADE TO VERIFY THIS HAS BEEN CORRECTED.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above cooked crab legs in the reach in cooler. CDI-The cooler was rearranged. REPEAT. Observed raw oysters stored above cooked chicken wings. CDI-The two items were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup stored on multiple of the clear plastic containers stored on the clean equipment rack. CDI-All items seen with food buildup were sent to be rewashed at the dish machine.

3-501.19 Time as a Public Health Control - P,PF Observed manager unable to located the TPHC approval documentation. CDI-A form was provided and filled out today. REPEAT. *Points kept the same today due to good overall handling of TPHC.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket stored on the ground under a hand wash sink. CDI-The bucket was placed onto a push cart.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial "household use" NINJA brand blender being used. Provide a commercial blender. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the hoodvents over the fryer area and buildup to the handles of the shake shake seasoning containers. Have cleaned.

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 handling/slicing cooked sausage without gloves on; PIC indicated the product was not going to be immediately cooked. CDI- sausage was boiled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seafood stored over margarine bottles in the walk in cooler; and raw lobster over cooked crab in a reach in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine.

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 containers of cooked seafood dated 8/30. PIC indicated these items were labeled with the prep. date but were prepared on 8/29. CDI- products were re-labeled.

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 items including cooked chicken wings, boiled potatoes, corn on the cobb without recorded procedures. CDI- procedures provided today.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice/seasoning containers near cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bottles of margarine stored on floor underneath cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food bins stored clean and stacked while wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial 'household use' NINJA brand blender being used. Provide commercial blender.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored over food contact surfaces and ready to eat foods. CDI- PIC removed

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 hand washes not long enough and hands recontaminated on handles. CDI- coached and hands re-washed

3-201.11 Use food from approved sources only.-P Observed box of pickled vegetables not labeled in english. No Invoice CDI- prodcut discarded y

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 arrival date instead date last product sold. CDI-through isntruction

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees wearing gloves and changing tasks without glove change or hand wash. CDI- coaching provided Observed raw chicken prepped on cutting board immediaately next to cooked chicken wing sauce station. CDI- reorganized

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at100ppm QAC. CDI- remade to 200 ppm

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 cooked wings at temps below 135F - 56F (see temp chart). CDI- palced on TPHC Observed cooked red potatos cooling in UC CH unit at 72 F reboiled over 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked lobster in CH undercounter unitat 45-52F. CDI- allowed to remove to walk in cooler to cool rapidly

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 TCS foods not date marked. CDI- allowed to date mark this time

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red bucket labeled sanitizer and disinfectant

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 unlabeled working containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a non easily cleanable watch

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitzer bucket on floor.3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wet cloth on food contact surface.

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 rice spoon in 115F water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting

4-502.13 Single-use and single-service articles may not be reused. Observed single service conatiners reused.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used in accordance with the manufacturer's intended use. Observed residential hot hold equipment