CRACKIN CRAWFISH

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single service cups stored on the floor. Keep items off the floor.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler 1. Repair/ replace 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 scissors used for food not able to come apart. Scissors are not easily cleanable. Replace with scissors that come apart for cleaning.

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 shelving in the walk 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 walls in need of cleaning near hand sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. REPEAT.

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 lining bottom shelf of prep table. Remove cardboard. 4-501.11 Maintain equipment in good repair. Observed multiple lower shelves of prep tables at cook line rusted. Repair or replace.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed plastic wrapped around drain pipe from prep sink and extending into floor drain. PIC stated the pipe was wrapped to prevent splashing. CDI: PIC removed plastic from drainage pipe to allow for air gap.

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 sandwich being stored on prep table beside cook line. REPEAT CDI: Employee relocated personal food to designated area. 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 vegetables in walk-in cooler #2. Designate an area for employee food and drink on bottom shelf or away from foods. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee relocate nail clippers when go back to food preparation without a handwashing. CDI: PIC instructed employee to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handling blocked by garbage can. CDI: PIC relocated garbage can to make sink accessible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster tail being stored over unwashed potatoes in WIC. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple garlic sauces below 135F in hot holding equipment. PIC stated that the equipment was not turned on and items were placed in HH ann hour prior. REPEAT CDI: Items reheated to 165F and equipment turned on. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in fliptop and RI units with temperatures above 41F. PIC stated that items were in equipment overnight but that an employee left equipment open for extended amount of time. CDI: PIC voluntarily discarded items above 41F and equipment temperature measured 28F by end of inspection. 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 multiple items in fliptop/RI and WIC without date marks such as rice, cooked goat, milk, cashew sauce, lentils. PIC stated that items were prepared yesterday. REPEAT. CDI: PIC instructed employee to date mark items appropriately. 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 .

3-502.11 Obtain a variance for specialized processes.-Pf Observed house made yogurt in facility. PIC stated that they leave it out over night with yogurt starter then put it in WIC for storage. Facility does not have an approved HACCP plan for fermentation. CDI: PIC voluntarily discarded yogurt and stated that the facility will start buying commercially packaged yogurt instead of making it in house. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no approved HACCP plan or variance in facility for fermentation. CDI: PIC stated that they will stop fermenting yogurt in house and will buy commercially packaged. Yogurt discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI: Employee donned hair restraint.

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 metal rodent trap box being stored inside a pot in dry storage area. CDI: trap box removed and pot taken to dish washer to be W/R/S.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed dish machine without test strips available. PIC stated that he will obtain test strips. Verification visit required to ensure test kit is obtained.

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 build up of food debris on equipment .Clean exterior of burners, fryers, hot-holding units, and shelving in kitchen area. Repeat.

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 splash and debris build up on ceiling and walls throughout facility. clean for frequently. REPEAT 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 multiple absorbent ceiling tiles in place in kitchen ceiling. Replace with approved non-absorbent material.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed nail clippers being stored on shelf above prep table. CDI: nail clippers relocated. 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 two employee drinks stored on prep tables. CDI: PIC relocated drinks to a designated area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potatoes, corn, and garlic sauce below 135F. Items reheated to 165F to be hot held at 135 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 is not been labeled, or if the label is incorrect. -P Observed bag of sausage from 2 days ago lacking date mark. Date mark added. Improvement since last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 exterior of burners, fryers, hot-holding units, and shelving in kitchen area. Repeat.

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 splash from walls behind prep stations, fryer and dish area. Clean splash from ceiling tiles in kitchen area. Repeat.

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 drink sitting on food prep station during food prep. CDI- drink was removed. -zero-

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 commercially processed boiled eggs and sausages that have been removed from the package, but not dated. CDI- PIC dated items with proper opening date. (Repeat full points). 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometers that were not digital, thin probes. VR- facility has writhin ten days to provided a digital, thin-probe thermometer.

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 cooked crawfish stored on the floor of walk-in cooler. CDI- container was placed on shelf in walk-in cooler. -zero-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic air dryer stored in kitchen area. Remove air fryer from facility. 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. Replace rusty shelving under prep tables in kitchen area.

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 exterior of burners, fryers, hot-holding units, and shelving in kitchen area. REPEAT (full points).

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3-comp sink peak at 96 F. VR- facility has within ten days to provide a temperature of at least 110 F for properly washing of utensils and containers.

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 splash from walls behind prep stations and dish area. Clean splash from ceiling tiles in kitchen area. REPEAT (full points).

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling a container with water from the hand sink. CDI- container was emptied and filled at a prep sink.

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 open containers of sausage, boiled eggs, and cooked rice from over 24 hours ago that were not dated. CDI- sausage was dated with the date of opening and white rice was discarded. REPEAT (half points due to points not taken at last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 a container of sugar that was not labeled at prep station. CDI- container was labeled. -zero-

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 exterior of glass door refrigerator, oven, fryer, shelving under prep station, and dish machine. REPEAT (full points).

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 splash from walls behind prep stations in kitchen area. Clean dust from ceiling tile in kitchen area. REPEAT (no escalation of points due to severity).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with customer food in walk-in cooler #2. Label area and store on specific shelf. CDI- shelf was labeled and possession were moved. -zero-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Two hand sinks in facility kitchen were not turned on for employee use. PIC stated that the hand sinks were leaking. Recommend to remove hand sinks if not operable. CDI- hand sinks were turned on during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of white rice that was not dated. PIC knew the date rice was made. CDI- date was provided for container of rice. -zero- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed container of Tylenol stored on shelf with and above food items. Tylenol container was placed in employee office.

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 cup with no handle stored on sugar containers in back of facility. CDI- cups were removed.

4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard being used to line the shelf underneath prep station at oven area.

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 exterior of ovens, heating units, containers and shelving in kitchen area. Clean shelving in walk-in cooler #2.

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. Replaced broken floorboards on walls near 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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored along with customer ingredients for food inside both walk-in coolers. CDI- items were placed in specific areas of coolers and properly marked as such.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- *Observed - Food employee handle raw shrimp and then handle RTE foods. *CDI - Corrected by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish machine sanitizer below proper concentration. VR- facility has up to three days to correct issue. 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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P - *Observed - Spoons used for sauces only cleaned at the end of the day according to PIC. CDI - PIC was unaware of rule and will now do so, corrected by instruction. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- fresh minced garlic based seafood sauce Hot Held below 135F. CDI - Food Employee turned up the heat on steam well. NOTE: no point deduction due to it being one item and no prior history of hot holding violations. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - *Observed - Thin probe thermometer with dead battery. VR - Facility has 10 days to replace battery in thin probe thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled potatoes and sausage that were stored in walk-in cooler above 41 F. PIC stated that items have not been removed from cooler since yesterday. CDI- container of boiled potatoes and container of chicken/pork sausage were denatured and discarded into trash. 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 container of ghost pepper powder that was not labeled. Stored on prep station. CDI- container was labeled. REPEAT (half points due to severity).

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 cups at drink station in dining room that were not inverted. CDI- cups were inverted.

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations and near dish machine. REPEAT (full points).

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 commercially processed sausage, boiled eggs, chicken broth, boiled potatoes and mussels were not dated in walk-in cooler. CDI- items were 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 .

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. Observed roach killer stored on dry storage area. Roach killer was marked “for household use only”. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed Tylenol, cough syrup, and Pain patches were stored over food items in kitchen area. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBserved chemicals, Clorox wipes, and other chemicals were stored over sauces in kitchen area. CDI- items were removed.

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 bowls of salt and other seasonings that were not labeled. CDI- containers were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Evidence of roach dropping in corners and around exterior of dish machine. After speaking with PIC, it is unclear if they have a current pest control company. Facility has to maintain a current pest control while in operation. PIC will email invoices to inspector. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered seafood items, boiled eggs, and sausage that were 41 F and below that were stored in walk-in cooler. Observed bowl of sliced lemons inside of ice bin near front counter. CDI- Items were covered.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that were in bad repair. Replace cutting boards in Kitchen area.

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 exterior of fryers, grill, refrigeration units, and dish machine in kitchen area. REPEAT (full points).

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 in corners and under equipment in kitchen area dry storage areas. Clean splash from walls behind prep stations and fryers in kitchen area. Clean debris from ceiling tiles and vent screens in kitchen area. REPEAT (half points).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal bags stored above food items. Observed containers of employee food stored above food in walk-in cooler. CDI- items were removed. -zero-

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 above cooked mussels in walk-in cooler. CDI- items were reversed. REPEAT. (Half points due to severity). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observfed pesticide stored on shelf that was labeled “for household use only”. CDI- PIC removed items were facility. -zero-

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 cups stored at the bar counter for use in the restaurant that are not protected with a sleeve or inverted. CDI- items were properly protected.

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 burners on stove, shelving under prep areas, exterior of microwaves, and steam tables in kitchen 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. Clean floors in corners and under equipment in kitchen areas. Clean splash from walls behind cooking area in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 manager bare hand contact cooked potatoes used for bagged meals. CDI-Potaotes discarded. 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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw lobster then go to do other tasks. CDI- Gloves removed 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 bagged cooked mussels stored in a bowl of shrimp. Mussels were removed. For more information on food storage order please visit: http://meck.co/FoodSafety

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 regular non food grade scissors in use at kitchen. Scissors cannot be taken apart to effectively be cleaned. CDI -Scissors removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the dish machine. CDI- Paper towels placed at the sink.

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 fryer and stove area 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 behind the hot wells in need of cleaning.

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 tall reach in cooler in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

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 vent over dish area 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 with customer items in the dry storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handwashing sink beside prep top. CDI- Removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink beside the 3 comp sink. CDI- Paper towels placed at sink.

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 garlic sauce (cut and heat treated garlic and oil mix) in the hot well holding below 135F. CDI- Sauce reheated.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed lobster thawing beside the prep sink. CDI- Lobster placed in the walk in cooler

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 in need of cleaning near the prep table housing seasonings.

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 prawns over cooked clams. CDI- Prawns removed.

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 area behind knives in need of cleaning.

2-102.12 (A) Certified Food Protection Manager Observed no CFPM on site during inspection.

2-102.11 (C) (2), (3) and (17) Demonstration Observed employee health policy without all of the proper information. CDI- EHS emailed a copy of the updated employee health policy to facility

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan/ procedures in place at facility. CDI- EHS emailed procedures to facility

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed buckets in the handwashing sinks. Observed trash can blocking access to the handwashing sink near the 2 comp sink. CDI- Items removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in freezer 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 vent near the hood in need of cleaning. Observed ceiling area and wall near the vent in need of cleaning. Observed wall behind handwashing sink near 2 comp sink 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 hole in the ceiling tile near the mop sink.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior and interior of tall reach in cooler in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dishes stored in the handwashing sinks. CDI- Items removed.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tea earns and food containers in 3 handwashing sinks. CDI- Itema removed.

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.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic container in the handsink beside the walk in cooler. CDI- Item removed. Observed plastic top in handsink beside the 3 comp sink. CDI- Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink beside 2 comp prep sink. Observed no paper towels at handsink beside 3 comp sink. CDI- Paper towels placed at handsinks. 6-301.11 Handwashing Cleanser, Availability - PF Observed no handsoap at handsink beside 2 comp prep sink. CDI- Soap placed at handsink

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bag of crab legs in tha back reach in cooler. Observed open bags of chicken tenders and nuggets in the front reach in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at bar in need of cleaning.

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

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 handle of ice scoop in the ice.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine pulling sanitizer at 50ppm. PIC called maintenance. -VR

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling an adequate amount of sanitizer.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test strips for QUAT sanitizer at 3 comp sink. Sanitizer is used for sanitizer buckets and wiping cloths.

5-205.15 Maintain a plumbing system in good repair. Observed back handsink leaking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunches stored with customer food. CDI- Items moved.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in tea urn nozzle that was stored in clean section. CDI- nozzle was taken apart and cleaned.

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed a box of snow crablegs thawing at room temperature. CDI- box of crablegs were placed in walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cover food in walk-in cooler once temperature reaches 41 F or below. Observed container of boiled potatoes that were uncovered. Temperature of product was 40 F. CDI- Container of potatoes were covered.

2-401.11 Eating, Drinking, or Using Tobacco - C observed employees eating in the kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed multiple handsinks without soap and/or towels available. CDI added soap and towels.

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 multiple 5 gallon buckets of broth in walk-in cooler cooling from previous day (marked 9-18) > 41F. it was determined that broth had been cooling for more than 6 hours and was 48-50F. PIC will purchase ice paddles and/or shallow pans for cooling. CDI by voluntary discard by PIC.

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 filled containers of broth cooling in walk-in cooler inside 5 gallon buckets. CDI by discard. See # 18

3-306.11 Food Display-Preventing Contamination by Consumers - P 3-307.11 Protect food from contamination sources not specifically noted by code. observed individual containers of sauces in self service cooler in dining room. move cooler to inside kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in solution 0ppm QAC.

5-501.16 Provide waste bins in required areas including at handwash sinks. no waste bin at bar handsink.