CRAB CRACKER, THE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Establishment set up 3-compartment sink to sanitize utensils until dish machine is working. VR - Verification required within 3 days that dish machine 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

3-501.18 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) 1 container of potatoes in walk-in cooler was missing prep date. TCS RTE foods must be labeled with prep date. CDI - PIC stated potatoes were cooked yesterday so he put yesterday's date on container. 0 pts. 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 .

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. Clean microwave, tops of cooking and holding equipment, dry storage containers, shelves, etc. Clean these areas more frequently. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed dumping ice in handsink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC educated on handsink use. 0 pts.

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 PIC could not find live shellstock tags that he keeps after using. Ensure employees keep shellstock tag and write the date they were all used or discarded on the tag and keep in chronological order at establishment for at 90 days from that date. CDI - PIC educated on shellstock tags.

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. Clean low shelves, interiors of refrigeration, outsides of dry storage bins, and other nonfood contact surfaces in kitchen. Clean more frequently. REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Clean fixtures in restrooms more frequently. 0 pts.

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. Clean floors underneath and behind equipment in kitchen. Clean physical facilities more frequently. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw lobster stored on shelf above cooked vegetables. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. No increase in severity so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) Container of Cole slaw in sandwich cooler bottom was prepared on 1-4 and had not yet been discarded. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded Cole slaw. 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 Cooked potatoes cooling in deep tub in walk-in cooler. Do not cool TCS foods in deep containers after cooking. Use shallow pans or containers so food cools within the proper time and temperature parameters. CDI - Potatoes spread out on sheet pans and placed in freezer to cool quicker. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Stack of clean plastic containers were stacked while still wet. Allow utensils to adequately air dry after washing before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Screws that hold shield in place in ice machine are rusted and need to be replaced. Sanitizer dispenser is also dispensing quat sanitizer at less than 150 ppm. Contact chemical company to adjust dispenser so it is 150-400 ppm. Establishment has bleach and chlorine test strips to use until dispenser is repaired.

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. Clean inside microwave. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active ANSI food protection manager certification arrived at end of inspection. PIC with active ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed washing hands for less than 5 seconds. Use proper hand washing procedure when washing hands. Employee educated on hand washing and he correctly washed hands. 0 pts. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw shrimp stored above pre-cooked crab. Container of raw shrimp stored directly in larger container of boiled eggs. Pot of raw beef stored directly on top of package of pre-cooked clams. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy buildup on soda nozzles. Clean soda nozzles more frequently.

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. Ice scoop handle laying in ice in ice machine. Do not store ice scoop with handle touching ice. CDI - PIC removed ice scoop with glove on hand and stored it. Or rectory. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Heavy lime buildup in dish machine. Clean dish machine more frequently. 0 pts.

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. Clean interior of upright cooler, inside microwave, gaskets of refrigeration units, and floor in walk-in cooler. Clean these areas more frequently. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Water leaking from hot water handle at 3-compartment sink. Repair leak. 0 pts.

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. Clean floors through kitchen, especially underneath and behind equipment. Clean physical facilities more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw shrimp in prep top at 43F. PIC stated shrimp has been stored in unit since yesterday. All other TCS items in unit were at or below 41F. -CDI- PIC voluntarily discarded the shrimp. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead roach underneath dish machine. PIC stated pest control will be conducted on premises tomorrow.

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 water in prep top. PIC stated raw shrimp is delivered frozen, and employees add water to pan holding shrimp. EHS provided alternative options for PIC, including using perforated pans to allow ice to drain from the food and regularly changing out the ice. -CDI- PIC voluntarily discarded the shrimp and the water due to shrimp being above 41F (view temperature chart).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed a large container of seasoning stored directly on the floor in kitchen.

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 sifting spoons, used for dipping seafood, sitting in water at 62F. EHS and PIC discussed placing ice in water to reduce temperature to 41F or below. -CDI- PIC moved sifting spoons out of water.

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 sifting spoons, stored in water, in use on make line. PIC stated sifting spoons have been replaced since past inspection. -No point escalation due to improvement in eliminating one code violation from past inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 stored above customer food in WIC. Improvement noted from last inspection due to observing separate shelf for employee food in WIC. Employee food must be stored below customer food or in a place to prevent contamination. -No point escalation due to improvement from past inspection in only observing employee food in WIC above customer food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw shrimp in a container stored with cooked whole eggs. Observed cooked potatoes under raw lobster. CDI- PIC rearranged storage order and moved shrimp. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shrimp from preparation portioned into cups that were observed not cooling quickly enough (see temp chart). CDI- PIC placed shrimp into freezer for rapid cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp stored from preparation in reach in cooler portioned into cups for service. The containers were tightly packed and stacked on each other. CDI-PIC spread them out in the freezer 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 .

3-302.12 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 sauce without a label. CDI- PIC labeled working containers of sauce.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead roaches behind equipment in the kitchen.

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 in make table submerged in ice with no way to drain.

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponges in use for sanitizing food contact surfaces such as lids and inside surface of rice cooker.

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 sifting spoons sitting in water at 77F degrees. CDI-PIC moved sifting spoons out of water.

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 sifting spoons in use on make line. CDI-PIC discarded utensils. 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 card board used as a liner under prep tables.

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. Inside of WIC has residue accumulating in corners of floor and on walls. Walls throughout facility need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food for employee meals mixed with food used in facility. Observed employee keys being stored on scale on a prep surface. Observed air pods and chargers on prep tables.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep table. Place drinks in designated area.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee touch raw chicken, then go to do other tasks without hashing hands. CDI- Employee washed hands, then went to do other tasks.

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 crab, mussels, and sausage without date mark from yesterday. CDI- Items date marked for yesterday. 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 flour bin and seasoning containers in need of cleaning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair net for food employee. Get hair net.

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 shelves and reach ins in need of cleaning. Observed flour bin in need of cleaning.

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 in need of cleaning under and around equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Pitcher observed in front hand washing sink and steel wool observed in hand washing sink in kitchen. Hand washing sinks may only be used for hand washing. CDI - Items removed by PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had heavy buildup on them and needed to be cleaned. Clean soda nozzles more frequently.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair back door so it self-closes. REPEAT // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Large amount of dead roaches observed throughout kitchen on floor. Remove dead roaches. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 cook not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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. Rice scoop observed in container of room temperature water. Store scoops in a clean container, or on a clean surface. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some bus tubs stacked together while still wet and stored as clean. Air dry utensils and food-contact equipment before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. 2 shelves below prep tables are severely rusted. Equipment shall be maintained in good repair. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blender and hot holding unit for butter are both domestic equipment. All equipment must be NSF commercial equipment. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup inside dish machine. Clean dish machine. 0 pts.

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. Clean interiors of all coolers, shelves throughout kitchen, and sides of all equipment. Clean nonfood contact surfaces more frequently. REPEAT

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster is rusted through. Contact property management company or waste management company to replace dumpster. 0 pts.

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. Clean floors underneath equipment throughout. Mop sink floor also needs to be cleaned. Clean physical facilities more frequently. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks stored on top of sandwich cooler. Personal items (cell phone, speaker, drink) on prep table at start of inspection. Store employee personal items in a separate area from food and food preparation areas. 0 pts.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink. Only wash hands in hand washing sinks. // 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee washed hands in prep sink with no soap. CDI - Employee educated on hand washing procedure and where to wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pre-cooked mussels measured 60F in sandwich cooler. Cooked crab measured 50F in upright cooler. PIC stated that these were thawed this morning. Cooked TCS foods must not rise above 41F during thawing process. CDI - Crab and mussels moved to freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Tub of cooked potatoes were missing a date label. CDI - PIC placed yesterday's date on container. 0 pts. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle was missing label. CDI - PIC labeled sanitizer bottle. 0 pts.

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 Eggs that were cooked at 12:30PM measured 70-98F. Eggs were cooling in deep container in upright cooler. Use walk-in cooler or walk-in freezer to cool TCS foods. CDI - PIC Split up eggs and moved them to freezer to continue cooling. 0 pts. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead roaches observed on floor in storage room. Remove dead pests. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed beside soda machine. Contact pest control to treat for flies. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Repair. 0 pts.

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. Ice scoop handle contacting ice in ice machine. Scoop handle laying on top of sugar in sugar container. Store in-use utensils in a manner to prevent the handles from contacting the food or ice. REPEAT

4-501.11 Maintain equipment in good repair. Shelves below prep tables throughout kitchen are beginning to rust. Equipment shall be maintained in good repair. Repair/replace prep table shelves. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blender is rated for household use only. Only use NSF listed equipment. Remove from establishment. 0 pts.

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. Cleaning necessary on shelves throughout establishment, inside refrigeration units, and on sides of cooking equipment. Clean nonfood contact surfaces more frequently. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some trash on the ground around dumpsters. Clean up around dumpsters. 0 pts.

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. Broken baseboard tile beside walk-in freezer. // 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. Clean floors throughout, especially underneath equipment. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee eating at the prep table. EHS notified manager that eating must be conducted in a separate area.

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 tag without a date. Date tags moving forward.

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 handle stored in ice scoops

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 low reach in cooler in need of cleaning.

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 under and around equipment in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed Employee items stored throughout the kitchen in prep areas. Chargers on food scales, employee food and drinks stored above customer items. EHS explained to manager that employee items need to be placed in a designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket stored in the handwashing sink in the service area. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw crabs stored over sauces in the low reach in cooler. CDI- Crabs removed. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the tall reach in unit.

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 flour and spice containers in need of cleaning.

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 in need of cleaning near dish pit.

4-501.11 Maintain equipment in good repair. Observed torn gasket in walk in freezer. Observed rusted shelves in the tall reach in cooler. Observed prep table heavily rusted under the prep table.

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 sugar and salt containers in need of cleaning. Observed dish machine in need of cleaning.

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 in need of cleaning near the dish machine.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS sent plan again.

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 vomit/ diarrhea plan at facility. CDI- EHS sent plan again

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 raw lobster and shrimp stored above cooked crabs and crawfish in the tall reach in. CDI- Raw items placed on the bottom.

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

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 utensil stored in room temp water. CDI- Removed.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed employee health policy without all of the illnesses. CDI- EHS emailed updated copy of policy.

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 vomit/ diarrhea plan. CDI- EHS emailed vomit/ diarrhea plan.

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 raw shrimp over cooked potatoes and crab legs. CDI- Shrimp placed on the bottom.

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

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 handle of scoops in ice and flour.

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 prep sink and divider near the microwave in need of cleaning. Observed bins of flour in need of cleaning. Observed upper plates of drink machines in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee waist trainer stored on the prep table. CDI- Items removed. Observed employee medications stored on prep table. CDI- Items removed

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 order

3-501.13 Use approved thawing methods. Observed crabs thawing in the sink without running water.

4-204-112 Temperature Measuring Devices-Functionality - PF Observed thermometer not functioning. CDI- PIC changed battery and fixed thermometer

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top unit, low reach in unit, tall reach in unit and fan in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pot and steel wool in the hand sink by the kitchen door. CDI-items were removed. Hand sinks may only be used for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sausages in the WIC that were above 41F. PIC states that sausages were taken out of the freezer sometime yesterday and put into the WIC. CDI-Sausages were discarded due to them being out of temp.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a freezer in the facility that was not ANSI certified. REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P-Observed employee wash their hands, and then turn off faucet with their bare hands.CDI-Stop employee, explained the violation, and had them rewash their hands.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed pest crawl from underneath the ice machine during inspection.

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 bowls being used to scoop flour and rice. Observed ice scoops in contact with ice in the kitchen and bar area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.-Observed a household chest freezer being used in the kitchen.

5-501.17 Provide a covered waste bin in female restrooms.-Observed the trash cans in the women's rest room uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives on the knife rack stored with food debris on them. Observed rice spoon stored in bin as clean with leftover rice build up.CDI-Moved to be wash, rinse, and sanitized.

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 cole slaw stored in the bottom reach in without a label. Observed fish, shrimp, and calamari in the flip top without a label. CDI-PIC labeled items.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed to go bags and plastic cups on the floor in the dry storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in need of deep cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal water bottle and drinking cups stored on shelving above cook line. CDI- by removal.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee touch his face and walk to cook line to attempt to continue cooking. CDI- employee was stopped and re-directed for hand washing.

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 an employee grab a handful of garlic gloves with bare hands. CDI- disposal, education and gloves provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored on shelving above fries, raw seafood above cooked corn on the cob and raw chicken above raw shrimp. CDI by rearranging.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed plastic food containers stored a clean with food debris. Observed employee wash and rinse a plastic bin without sanitizing. CDI- be removal to be rewashed, rinsed and sanitized.

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 no date label on cooked sausage and cooked crawfish that may last up anywhere from 2 days. CDI by date labeling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. CDI by providing.

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

4-502.13 Single-use and single-service articles may not be reused. Observed containers from shucked oyster being re-used for other products. 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 single service cups on floor of locked storage room.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential hot holding unit used to store butter and water for rice scoop. Advised to remove and provide commercial table top steam table.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for quat sanitizer. CDI- by obtaining test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Designate a labeled area for employee personal food items.