CRAB DU JOUR

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw fish in walk-in cooler. Do not store raw chicken above raw seafood. CDI - PIC corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Crab legs and mussels were cooling in deep pans and tightly covered with plastic wrap after employees prepared them around 30 minutes before. Use shallow and uncovered pans or ice to quickly cool TCS foods after preparation. CDI - PIC removed plastic wrap and they were cooling at a sufficient rate when checked at end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw calamari stored on shelf above oysters that are served raw. Do not store other raw animal foods above oysters to prevent cross contamination. CDI - Oysters moved to other shelf. 0 pts. 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) Pot of gumbo had prep date label of 3-15 in walk-in cooler. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - Manager stated he was sure he cooked gumbo on Sunday and the old label was not changed. Manager put Sunday’s date on gumbo. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Employee eating at sandwich cooler. Do not eat food where food prep areas can become contaminated. CDI - Employee educated that he must not eat in food prep areas.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee went from eating to donning gloves for food prep without washing hands first. CDI - Employee educated and he washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Crab legs in sandwich cooler top measured 40-48F. Crab legs were stacked above pan. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved crab legs to walk-in cooler to cool down. 0 pts. 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) Gumbo in walk-in cooler and pan of spaghetti in sandwich cooler was missing prep date label. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC placed date on spaghetti and discarded gumbo. 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 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 Boiled eggs measured 62F in sandwich cooler bottom and were cooling after being cooked 2 hours ago. Use walk-in cooler to cool TCS foods after cooking. CDI - Boiled eggs moved to walk-in cooler to cool. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. PIC stated that the dispenser is broken. CDI - PIC put soap at hand sink. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw scallops stored above milk in bottom of sandwich cooler. Do not store TCS foods above RTE foods. CDI - Scallops moved to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Bus tub of potatoes measured 80-92F and had been cooling for over 2 hours. Ensure staff put TCS foods in walk-in cooler or freezer after cooking so they cool properly. CDI - Potatoes 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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). Gumbo and spaghetti in walk-in cooler were missing prep date labels. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep dates on pans. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Boiled eggs, corn and potatoes held using TPHC were not labeled with start time. CDI - PIC discarded items. 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 Cooked potatoes were cooling for over 2 hours out of temperature control and did not reach 70F within 2 hours of finishing cooking. Use walk-in cooler or freezer to cool TCS foods after cooking. 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 .

6-501.11 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. Replace broken soap dispenser. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink by 2-door RIC. -CDI- PIC provided soap at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw snow crab and raw shrimp in the 2-door RIC above 41F. All other foods in the unit were at or below 41F. PIC stated both items were moved from the WIC to the RIC less than 4 hours ago, after the facility opened today. Because both items are within their 4-hours timeframe, PIC added ice to both items to rapidly cool. By the end of their 4-hour timeframe, EHS observed both items at 41F. -Observed cut lettuce and shredded cheese in the clear 2-door RIC above 41F. Both items have been stored in the unit overnight. EHS observed ambient temperaure of unit at 47F. -PIC voluntarily discarded the lettuce and cheese. No other TCS items were stored in the unit. -PIC called for unit repair and will not cold hold in the unit until it is repaired and holds TCS food at or below 41F. EHS will follow-up on unit repairs. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed cooked potatoes, corn, and eggs held on TPHC past their listed 4-hour timeframe. PIC stated the 4 hours start when the facility opens at 11:30am, and all food held on time is discarded at 3:30pm. EHS observed foods held on TPHC still present past 3:30pm. EHS and PIC discussed proper TPHC methods, and either discarding TPHC foods at 3:30pm or writing the time stamp if the TPHC timeframe starts past 11:30am. -CDI- PIC voluntarily discarded the potatoes, eggs, and corn.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of garlic stored directly on the floor in the WIC. -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 cooked potatoes and corn cooling too slowly, at a rate of 0.12 F/min, from 91F to 87F in 33 minutes. The required minimum rate is 0.54 F/min. Observed potatoes and corn cooling at room temperature in large plastic bin, on prep top next to grill/steamers. -CDI- PIC moved potatoes and corn to WIC for rapid cooling. After correction, EHS observed potatoes cooling at sufficient rates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of salt stored directly on the floor in dry storage. -CDI- PIC raised salt at lease 6 inches above ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in WIC. -CDI- PIC moved employee food to bottom shelf of WIC to prevent contamination. -REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink with a container and several stoppers in it. 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 tag away from oysters. Observed tags not in order. Observed tag without date of last sold. CDI- PIC fixed tags and dated properly. Missing tag was placed with the oysters.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shrimp behind pre-cooked clams in the prep top unit. EHS saw that clams came in pre-cooked frozen. CDI- Raw shrimp place in front. Observed raw scallops stored over garlic oil mix. CDI- Scallops relocated below. This is the 5th consecutive time that the facility has been out on storage order. Storage order for foods has still not been fixed per EHS' last conversation with the manager. PIC has filled out a risk control plan, however no procedure has been implemented for control of storage order. As mentioned in the last inspection, an INTENT TO SUSPEND WILL BE ISSUED. EHS reviewed ITS with the manager Keisha Lea. A plan needs to be put in place to fix the violation. If the facility cannot gain compliance, closure will be the next step. EHS notified PIC to reach out if they have any questions. EHS will check on facility throughout the 30 day period. 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 crabs holding above 41F in the prep top unit. CDI- Crabs portioned and cooled in the coolers. Pts De-escalated based on severity. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in- use strainers held in between the handwashing sink and prep table. EHS notified PIC that utensils should be stored on clean portions of equipment of surfaces. CDI- Utensils removed and brought to dish to be washed.

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 gaskets in need of cleaning throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and several drinks on clean dish storage rack above clean dishware. Relocate all items to a designated area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed walk in cooler out of temp. Observed several foods from walk in cooler and prep top out of temp. Observed storage order and cooling method issues. Observed oyster tags not kept for oysters. Observed water dripping from A/C unit in walk cooler near food. Once PIC found out about the issues PIC, nothin was don't to fix the items for immediate corrective actions. PIC stated that they have been having issues on and off with the WIC for the past few weeks, maintenance will come tomorrow to fix the unit. EHS notified that the unit can only be out of temp for 4 hours before all TCS foods will have to be discarded. The cooler needs to be fixed immediately. The only foods holding in the walk in cooler were the ones that were thawing. All other foods temped were out of temp. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. 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. Observed PIC with no knowledge of food temperatures. EHS asked what employees do with food that is out of temperature. PIC stated that if foods are out of temperature, they discard them. EHS notified that eggs, sausage and foods in the walk in cooler were out of temperature. Nothing was done to get a corrective action. CDI- EHS directed PIC on what to do with foods. Sausage and eggs in prep top discarded. Foods in the walk in cooler were within time/ temp parameters and were placed in the freezer to cool. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, 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 CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tags not kept for oysters. PIC only had 1 tag for the whole year. Other tags were from 2023. PIC stated that they have gone through more than one case of oysters.

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 on top of cooked mussels. Observed raw shrimp stored behind cooked eggs in the prep top unit. CDI- Shrimp relocated to a proper location. This is the fourth consecutive time that facility has been out on storage order. EHS will get facility to create a risk control plan. If facility cannot get this violation under control an INTENT TO SUSPEND MAY BE ISSUED. 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 foods cooling at a rate of 0. These were the foods in the walk in cooler that were supposed to be moved to the freezer for quick cooling. Foods were not moved to the freezer for quick cooling. foods were still in the walk in cooler prior to it cooling to 41F. EHS asked the PIC to move the items so that they can begin the cooling process. Cooling process was not started. CDI- ALL FOODS MOVED TO THE FREEZER AND BEGAN TE COOLING PROCESS. See violation #22 for more details. 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 squid, crab, mussels, sausage, oysters, in the walk in cooler holding above 41F. Observed sausage, shrimp and eggs in prep top holding above 41F. CDI- walk in cooler items were placed in the freezer. All other items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

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 near dripping A/C unit in the walk in. CDI- Food relocated to a safe area while walk in is being worked on. Observed maintenance step on the sugar bags to come down from the roof access. EHS notified PIC that food cannot be used as a stepping stool to come from the roof.

4-501.11 Maintain equipment in good repair. Obsevred walk in cooler holding above 41F. PIC stated that the employees checked the temperature when they came in; the temp was at 39F. EHS notified PIC that the temp was currently near 50F. PIC stated that maintenance will be here tomorrow. EHS notified PIC that the cooler needs to be functional during all hours of operation in order to safely prepare food. Without the walk in cooler the facility may close. Maintenance was called and onsite within 5 minutes.

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 seasoning bins in need of cleaning. Observed roller rack in dry storage in need of cleaning.

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 low grout at walk in area. 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 hoods in need of cleaning.

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 mussels in the prep top unit. CDI- Raw shrimp removed. 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 noodles in the low reach in and crab in the walk in cooler holding above 41F. Items were within time/ temp parameters. CDI- Items placed in the walk in freezer for quick 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knives stored in between tables soiled with debris. CDI- All knives taken to be cleaned.

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling proper concentration of sanitizer. ECOLAB called to fix the dish machine. Dishes will be soaked in sanitizer after being cleaned in dish machine.

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 low grout in kitchen area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Scrub pad observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Scrub pad removed from sink. 0 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw calamari in walk-in cooler. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom of shelf. REPEAT 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. Black buildup present in ice machine. Clean ice machine more frequently. 0 pts.

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. Bowl of spaghetti noodles measured 75-89F in walk-in cooler. PIC stated they began cooling close to 3 hours ago. CDI - Noodles discarded as corrective action. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Gumbo in walk-in cooler, boiled eggs in sandwich cooler, and cooked lobster in sandwich cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. REPEAT // 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 Spaghetti noodles that were prepared today had tomorrow's date label on them as prep date. Place accurate date of prep on TCS ready-to-eat foods. CDI - Noodles were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Spaghetti noodles were cooled in a deep bowl with tight-fitting plastic wrap. Spaghetti still measured above 70F after cooling for more than 2 hours. Use shallow pans and loosely cover cooling TCS foods. CDI - Spaghetti discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bus tubs, pans and bowls were stored as clean and were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. REPEAT. 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. Grout between floor tiles is low near dish machine. Grout between floor tiles where it is low in kitchen. 0 pts.

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. Employee observed eating a pastry above cutting board in kitchen. Employees must eat in a separate area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw octopus stored on shelf above pre-cooked crab in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Octopus moved to bottom shelf. 0 pts. 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 Cooked lobster and cooked crab legs in upright cooler were missing date labels. TCS ready-to-eat foods must be labeled with date if held for 24 hours. CDI - PIC placed date labels on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean utensils stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are rusted and need to be replaced. 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 Observed tags not in order. CDI- Tags put in order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bins of lobster, mussels, crawfish, crabs and oysters in the tall reach in cooler holding above 41F. CDI- Items were not within time/ temp parameters and were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of peroxide without label. CDI- Bottles labeled.

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler holding above 41F. Foods in cooler are not holding at temp. Get fixed prior to using.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips. Get test strips.

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 large spice bins 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 wall at breading station in need of cleaning. 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 tiles missing at the back door.

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 left copy of a plan.

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 without last sold date. CDI- Tag dated with date of last sold

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 in the dry storage area and under the soup wells. Observed low grout throughout.

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. EHS sent plan via email.

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 oysters stored above cooked eggs and sausage. CDI- Oysters placed in top.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed oyster tags without dates and not in order. PIC had to educate PIC again on how to keep and tags. PICs did not know what kind of sanitizer they used in the kitchen area. PIC stated they used the green sanitizing wash and walk chemical. PICs did not have any extra containers of chemical and chemical was locked in a metal bin. EHS could not read manufacturer's instructions on use. EHS did find a poster on usage. Poster stated chemical is to be used on floors. PICs stated the poster was incorrect, they could use it on kitchen food contact surfaces. EHS asked if they had test strips for the chemical. PIC stated no. EHS advised PICs to not use the chemical until it is determined to be safe for food contact surfaces. Facility will use bleach solution until they find out which other sanitizer to use. Observed food items sitting outside of the prep top unit. Items were out of temperature. PIC did not know when food items were made for cooling purposes. EHS initially asked when items were made PICs stated this morning. When EHS stated the items were out of temperature PIC stated they were made 1-2 hours ago.

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 sent plan.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar handwashing sink. Paper towels placed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags without a date and out of order. EHS got employee to date items starting from the last tag and last one sold.

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 octopus over sausage. CDI- Sausage placed on top.

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 crab, mussels, crawfish and oysters in the tall reach in cooler not making time temp parameters. Cooling rate .05

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 crabs, lobster and shrimp in the prep top holding above 41F. CDI- Items placed in the cooler to cool.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no time procedures for wings placed on time.

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 shrimp and lobster sitting outside of the prep top unit. Items placed in the cooler to cool. Observed crabs over stacked in the prep top

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 information to facility.

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. EHS emailed policy to facility

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 tags for oysters out of order, without date of last sold and no with the oysters.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed oysters, crawfish, lobster and oysters in the tall reach in unit cooling at a rate of 0. CDI- Items removed and placed in the walk in cooler. Observed fish, squid, chicken and wings in the second prep top cooling at a rate of 0. CDI- Items placed in the walk in cooler for cooling.

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 mussels, clams and shrimp stored in undrained ice. Placed items in ice in drained pans.

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 low grout near the fryers.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sink sanitizer at 0ppm. The container was empty. CDI- Container replaced

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crabs and wings holding above 41F. CDI- Crabs and wings placed in the walk in cooler

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of peroxide cleaner without a label. CDI- Bottle labeled

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 crabs in the prep top unit over stacked. Over stacked crabs were out of temperature. CDI- Crabs portioned and placed in the walk in cooler for cooling

4-501.11 Maintain equipment in good repair. Observed dish machine not working. ECO LAB is on the way to the facility to fix the dish machine. Facility will switch to single service items until ECO LAB arrives. ECO LAB arrived at the end of the inspection. The water pressure was low causing the dish machine to take longer to fill. Dish machine is in good working condition and chemicals are reading at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED boiled eggs in the flip top unit temping above 41F. PIC stated eggs were prepared at 11:30am. CDI. Eggs were cooled down with ice by employee to reduce temperature.

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 milk in the lowboy opened yesterday. CDI. Employee placed a date on container. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils and miscellaneous items stored in bins with debris inside. CDI-Items moved to dish machine. **No points taken, Facility doesn't use the items so they discard them.

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 several items in the flip top unit and reach in unit without a date or label. CDI-PIC date marked items.

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 boiled eggs cooling in the bottom reach in of the flip top covered. Observed soup cooling in the walk in cooler in a large pot covered. EHS suggested better cooling options such as, ice wand, ice bath, and preparing the soup in small portions. CDI-PIC moved boiled eggs to walk in cooler uncovered and made smaller portions for soup to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed bottles without a label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed a couple employees without hair restraints.

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

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the walk in cooler and a torn gasket in the bottom reach in unit of flip top.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed employee drink stored uncovered next to clean dishes.CDI-Cup removed.

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

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in units of flip top.

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. Informed PIC I would be back within 10 days to verify they have been fixed

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin in need of cleaning on the inside. Observed black and pink build up.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility had no test strips for sanitizer. CDI- Provided facility with a few test strips to get the by till i could back for a VR within 10 days. PIC is ordering strips.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored throughout the cook line, on top of a flour bin and on shelving above cook line. CDI by removal or discarding.

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 Provide dates when last shellstock from the container is used. Observed no dates on shellstock labels. VR- Return visit required for correction within 10 days, provide dates on tags beginning today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bags/pans of raw chicken stored over onion rings in the walk in freezer. Observed pans of raw shrimp in the reach in freezer stored on shelving above bags of french fries. Also discussed tongs used for seafood being stored in raw chicken wing container. Also recommend re-arranging storage in flip top cooler to ensure raw items do not drip on to cooked products. CDI- by rearranging to proper location and removing tongs to be W/R/S and placed back for proper storage.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on menu for items served raw or undercooked. VR- provide sample corrected menu within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with cleaner without a label. CDI- labeled while onsite.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a minor amount of spice containers or squeeze bottles without labels. CDI- all labeled while onsite.

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. Observe scoop used for cooked rice stored in a container of room temperature water. CDI- by removal to W/R/S and store dry. Advised to replace q4 hours or before if needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a minor amount of plastic food storage bins stacked while wet.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed unused equipment stored in dumpster enclosure and near back door: walk in cooler doors, booth cushions, dishmachine, etc.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Provide a designated area for employee drinks.