SHAKE SHAKE SEAFOOD KING CRAB

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing utensils in hand sink. CDI- Basin sanitized, EHS spoke to employee about not using hand wash sink for cleaning or dumping. (-1)

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed container of hard boiled eggs stated to be cooked yesterday without date mark. CDI- DEHS confirmed prep date and PIC labeled eggs. (-1.5)

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 oysters in container of undrained ice water inside lowboy. EHS provided education to PIC. (-1)

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 utensils stored on top rack in prep area inside severely rusted can with debris inside. CDI- Utensils washed, can disposed, items returned in clean container. (-0.5)

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 baking equipment stored on grease covered cardboard at lower portion of prep table. EHS discussed with PIC need to ensure the non-food contact portions of equipment are cleanable and not hospitable to pest harborage. (-0.5)

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened package of ground beef beside cabbage on WIC rack. PIC states all produce is employee food only and EHS advises need to label both racks for employee food clearly, and ensure food for the operation is clearly separated. CDI- Ground beef moved to rack below produce. No contamination observed. (-1.5)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of dishes and ice scoop stored as clean on rack with stickiness and food debris. CDI- Dishes re-w/r/s. Risk control plan or permit action may result if repeat violation is not in compliance at next inspection. (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of snow crab legs in cook line fliptop 2 at 48F and packaged butter portions above 70F in expo beverage cooler. CDI- Butter voluntarily disposed, top layer of crab legs relocated to WIC. (-3)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed portioned cups of ranch and tartar sauce in beverage cooler prepped this morning labeled 06/22. CDI- Prep date confirmed and items correctly dated, then relocated to WIC for rapid cooling. (-0)

REPEAT. 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 portioned TCS dressings cooling in broken beverage cooler above 70F. Also observed sliced sausage cooling in WIC with cellophane covering preventing entry of cold air. CDI- EHS confirms time dressings began cooling and allows relocation to WIC to complete cooling. TCS foods shall not be stored in the beverage cooler until it’s in good repair, and pre-packaged foods only, per manufacturer. Cellophane removed from cooling sausage. (-1)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed crawfish thawing in container beside prep sink in undrained water at 65F. CDI- Water drained, crawfish begin cooling. Proper thawing methods discussed with PIC. (-0.5)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead roaches on floor in dry storage. PIC advised to remove dead pests promptly. Orkin verified as pest abatement service, and no contamination to food/equipment, live pests, of droppings observed. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous used wiping cloths on prep tops throughout establishment and no sani-buckets set up for their storage. EHS directs PIC to set up sani-buckets for expo, cook line, dish area, and prep area. (-0.5)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives in bar area with blades between prep counters. EHS advises alternate storage. CDI- Knives removed. (-0)

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 unwrapped single service plastic containers on prep cart which was covered in food debris and soiled cardboard. CDI- Cardboard removed, prep cart cleaned and sanitized, soiled single service containers exposed to food debris voluntarily discarded. EHS advises staff leave articles in their sleeves until use. (-0.5)

REPEAT. 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 4 of 4 fryer baskets with deteriorated metal wire coming apart from frame, no longer safe to use. PIC states they have replacements onsite and will remove old baskets from service. (-1) 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed beverage cooler graded for pre-packaged foods only being used for portioned sauces. Replace with equipment graded for this purpose. 4-501.11 Maintain equipment in good repair. Observed beverage cooler with ambient temp of 75F, not able to hold TCS foods. Do not store TCS foods inside until cold holding can be maintained. 4-502.11(A) Maintain utensils in good repair. Observed wooden handled spoons at clean dish racks with large cracks and deterioration, no longer cleanable and smooth. Replace with items which can be washed and are in good condition. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board in prep room with deep scoring, no longer cleanable. Replace.

REPEAT. 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 need for cleaning to outside of equipment and racks throughout establishment to remove stickiness, debris, oil residue, etc. increase cleaning frequency. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet of hand sink upon entrance to kitchen not working. Repair at earliest opportunity. Multiple other hand sinks available and hot water verified as available and meeting demands. (-0)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large ice machine near back door not operational and stated to be unused, and no intention of use in future. Remove equipment which is no longer needed. 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 need for cleaning at hand sinks and their attachments; soap and paper towel dispensers, walls, etc. Observed need for cleaning of floors throughout; food and dirt accumulating in corners, behind and beneath equipment. (-1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood beside ready-to-eat foods in fliptop 1. CDI- PIC lids all raw items, creates inches of separation between RTE and raw. (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with visible food debris. CDI- EHS oversees re-wash, rinse, sanitize of all dishes with debris. EHS advises monitoring efficacy of ware-washing more carefully. (-3)

REPEAT -> No escalation of points due to substantial improvement from previous inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked mussels in above container fill line in fliptop at 43F. PIC states mussels were thawed and portioned into containers this morning. CDI- PIC voluntarily discards top layer above 41F, bottom layer at 41F and below remained. Ambient temp of unit observed below 40F. (-1.5)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed nearly all RTE items prepped this morning without date marks. EHS confirmed prep date with PICs and Chefs. CDI- PIC dates all items. EHS advises PIC to establish a date marks procedure and ensure all staff are trained on it. Any ready to eat food that is prepped or opened and kept onsite for more than 24 hours should receive a date mark; this includes tartar sauce (once removed form original container) and fully cooked mussels (once removed from frozen storage for thawing). (-1.5)

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 large plastic tub of cooked mussels cooling in WIC with cellophane wrapping to preclude proper air circulation. CDI- PIC unwraps container. EHS also advises use of shallower containers for cooling. (-1)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple fryer baskets with deteriorated metal wire, no longer safe to use. Also observed spoons with unsealed wooden handles beginning to splinter, and is no longer cleanable. CDI- PIC removes worn baskets form service and replaces with new baskets form dry storage area. Spoons also voluntarily removed from service. (-0)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed extremely cloudy water in use at wash basin of 3 compartment sink. CDI- Sink drained and refilled. EHS advises changing water in sink basins when visibility is too reduced to see into clearly. (-0)

REPEAT. 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 rust and corrosion on metal racks inside WIC, and accumulated debris beneath wall-mounted racks in area to side of cook line where two prep sinks are located. Increased cleaning frequency is advised. (-1)

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 build up of dark residue on cook line fryer hoods. EHS verified the hoods are cleaned twice yearly. EHS advises PIC to increase frequency. EHS also observed food debris on floor in main kitchen, increased cleaning frequency also advised. (-1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be at 0ppm chlorine at the time of the inspection. PIC discovered the chemical bottle was empty. CDI - PIC replaced chemical bottle. Machine primed and retested at 100ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed squirt bottles stored as clean on the clean dish rack in the dishwashing area to have food debris in the nozzles and interior surfaces of the lids. PIC stated they do not use the bottles anymore. CDI - Squirt bottles voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior walls of the ice machine to have an accumulation of black grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of hard boiled eggs stored in the opentop refrigerator closest to the dishwashing area at temperatures of 48-51F. Unit ambient was observed at 47F. This was the only item stored in the unit as the PIC stated the unit does give them issues. REPEAT. - Observed 6 halves of cooked crabs stored in an insert container in the cookline opentop refrigerator across from the wok line at temperatures of 47-50F. Items were observed stored too high in the insert container, not allowing them to be in the refrigeration. Halves of crab observed in the layer below and bottom of the inset container were observed at <41F. CDI - Items voluntarily discarded. PIC purchased new like-for-like unit to replace nonfunctional opentop while EHS was on site instead of continuously repairing it, with the unit being delivered later in the week. PIC to not keep any items in the nonfunctional unit until new one arrives and is installed. EHS confirmed on site the refrigerator ordered is NSF/ANSI approved. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of cooked chicken wings in the cookline lowboy refrigerator across from the fryers that was not provided with a date mark. Cookline employees stated it was from the morning prior. - Observed an insert container of cooked noodles stored on the top shelf of the cookline lowboy refrigerator across from the wok line that was not provided with a date mark. Cookline employees stated cooking it the night prior. CDI - PIC date marked 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 .

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 a bus bin of prepped raw shrimp cooling at a rate of 0.0 degrees/min in the WIC. Bin was observed with tight fitting plastic wrap over the top, not allowing for adequate air flow to circulate around the product. CDI - Plastic wrap removed and item moved to WIF to allow for rapid cooling. EHS observed the product at 41F at the end of the 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage bins in the dry storage area and insert containers at the cookline of spices and oil that were not labeled as to their contents. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects throughout the dry storage area.

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 large bins in use to store spices in the dry storage area with the handles of the scoops inside directly touching the product. CDI - Scoop handle removed.

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 an insert container of cleaned multi-use utensils stored directly beneath the expo area paper towel dispenser, subjecting them to potential contamination/splash from employees who are getting paper towels after washing their hands. CDI - Insert container of utensils relocated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the wire storage racks in the WIC to have an accumulation of food debris/grime.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster open at the time of the inspection. 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 the walls behind the pre-rinse sink and surrounding the mechanical dishwasher to have an accumulation of black grime. - Observed the floors in the WIC and beneath the WIC racks to have accumulations of food debris.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw chicken stored over raw fish in flip top prep refrigerator. CDI, food items rearranged for proper storage. 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 ambient air temperature of far flip top prep unit on line at 43 degrees F and shrimp cold held at 44 degrees F. CDI, bus tub of shrimp voluntarily discarded and maintenance arrived to calibrate refrigerator. Thermostat replaced and ambient air temperature was at 36 degrees F while EHS present. Continue to monitor cold holding temperatures to ensure TCS foods are maintained at 41 degrees F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottles of grill cleaner stored on shelf next to clean equipment. CDI, chemicals relocated for proper storage.

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 some dry food ingredient spices and oils not labeled.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and doors left open .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. observed open employee beverage on prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee touch face but not wash hands. Observed food employee pick up soiled equipment that fell on ground and bring to ware washing area to be washed then proceed to handling clean equipment and food preparation. CDI, employee washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed debris in ice in ice machine. CDI, debris voluntarily discarded.

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black soil debris accumulating inside top of ice machine near ice chute. 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 prep travel and sink with heavy accumulation of soil. CDI to clean and sanitize For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed prep refrigerator not on setting to maintain TCS foods at required temperate . Observed chicken, fish, oyster, mozzarella stick cold held in unit between 45-47 degrees F. CDI, foods in unit over 4 hours voluntarily discarded. PIC lowered thermostat and found ambient air temperature drop to 35 degrees F during inspection. Observed crawfish and sausage double panned with plastic container inside metal pan and foods between 47-49 degrees F. Operator stated foods recently placed in unit and relocated to rapidly coil. 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) (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 - Observed milk at breading station held on TPHC but TPHC time not recorded. CDI, time recorded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed pot and pan cleaner stored on prep sink. CDI, cleaner relocated for proper storage. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed employee medication stored on shelf above prep line. CDI, medicine relocated for proper storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed fish thawing under running water but water at 72 degrees F. CDI, fish relocated to thaw under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed margarine container stored on ground on prep line.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled container.

4-501.11 Maintain equipment in good repair. Observed split gaskets on WIF and several refrigerators. Observed 1 of 2 ice machines not in good repair. Observed prep unit not set on setting to hold TCS foods at required temperature of 41 degrees F and below.

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 need of cleaning throughout and sides of cooking equipment on cook line. General cleaning needed in these areas . 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 general cleaning needed throughout facility on walls and floors and floors under and behind prep refrigeration and cook line in hard to reach areas.

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

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 garlic in flip top prep refrigerator and raw chicken container stored in contact with raw fish container in walk in cooler. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed pans and bus tub not sanitized after washing and rinsing. CDI, equipment brought back to 3 compartment sink to sanitize equipment. Proper manual wareashing discussed with staff. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed lightly cooked oyster only reaching 133 degrees F. Oyster have asterisk but no consumer advisory provided for undercooked oyster. Vr required.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices and white powder ingredients not labeled.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on WIF door.

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 need of cleaning throughout and sides of cooking equipment on cook line. General cleaning needed in these areas .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open and lids missing from recyclable dumpster .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, drink and cell phone stereos over prep refrigerator .

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 container of oysters from yesterday removed from original packaging and placed in another refrigerator but tag information not kept with oysters. CDI, 1 container of oyster voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine dish machine providing 10ppm chlorine when tested. PIC placed call for maintenance. Facility to wash, rinse in machine but sanitize at 3 compartment sink. Vr required to ensure calibration of dish machine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed king crab and crawfish over stacked in prep refrigerator above 41 degrees F. See temperature observation chart. King crab in unit over 4 hours per staff and voluntarily discarded. Crawfish recently placed in unit per operator and relocated to WIC to rapidly cool. 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 .

6-501.12 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 and walls in need of cleaning under and behind equipment and hard to reach areas in kitchen.

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled equipment and then proceed to handle and pull clean equipment at clean drainboard of dish machine. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp portioned and overstacked in flip top prep refrigerator and 45-48 degrees F. CDI, shrimp relocated to rapidly cool in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed milk on TPHC without time stamp. CDI, milk labeled while on-site.

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

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 general cleaning needed bewteeen cooking equipment and shelving at fryer and breading staton.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed hood ventilation system in need of cleaning.

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 dated shell stock tags. PIC stated that date represented when a pack of oysters was opened and thawed. CDI - PIC added correct dates to tags from last 90 days.

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 hardboiled eggs without shell cooling in prep top at an insufficient rate. CDI - PIC moved eggs to WIF to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed milk at fryers held on TPHC without time stamp. CDI - PIC added time stamp.

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 hardboiled eggs without shell cooling in prep top at an insufficient rate. REPEAT. CDI - PIC moved hardboiled eggs to WIF to rapidly cool. Verification visit within 10 days. 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 .

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed pan of potatoes removed from steam oven at 94 F and held on countertop. CDI - employee moved potatoes back to steam oven until they achieved greater than 135 F.

3-501.13 (A), (B), (C) Use approved thawing methods. -Pf. Observed previously thawing cooked crab in prep sink at 59 F. Do not allow ready-to-eat foods to go above 41 F while thawing. REPEAT. CDI - employee moved crab to WIF to rapidly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouges and cuts. CDI - PIC voluntarily discarded cutting boards.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpsters. CDI - PIC closed doors.

6-303.11 Provide required lighting intensity. Light intensity measured at 4 foot candles in WIF due to nonfunctional bulbs. Increase light intensity to at least 10 foot candles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed open bag of raw frozen oysters stored over sweet potato fries in reach-in freezer. CDI - PIC rearranged food. 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 prepped sausage in WIC cooling at an insufficient rate. CDI - PIC uncovered and moved food to WIF. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes in hotbox at 81 F. CDI - PIC voluntarily 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked wings in low reach in unit without date mark. PIC stated that wings were cooked yesterday. REPEAT. CDI - employee added date mark. 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 .

3-501.19 (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. Observed milk held on TPHC by stove without written procedures. CDI - PIC completed TPHC procedures during inspection. TPHC procedure template may be found at: 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. Observed prepped sausage cooling in covered plastic tub in WIC at an insufficient rate. REPEAT. CDI - PIC uncovered and moved sausage to WIF to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods. -Pf. Observed shrimp thawing under running water at 84 F and crab legs thawing in sitting water. Food can be thawed under running water if it is fully submerged and under running water at 70 F, however cold water at prep sink was temped at 84 F so food must be thawed under refrigeration. CDI - PIC moved food to WIF.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around drink fountain. Facility has active pest control with last visit date of 7-21.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean cups stacked while still wet at drink fountain. REPEAT. CDI - PIC separated cups to air dry.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. PIC could not locate vomit and diarrheal clean up procedures at the time of the inspection. CDI - EHS educated PIC on what knowledge to have when asked about clean-up procedures and where poster can be located. PIC is new to location.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee rinsing and tossing salad bare handed. CDI - Salad was discarded. Employee washed hands and put on gloves before beginning again.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed can opener blade heavily soiled with residue and build-up. CDI - Can opener was moved to 3 compartment sink to be properly cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed dish machine sanitizer concentration at 0 PPM - 10 PPM. PIC will use 3 compartment sink for dishes today and will have maintenance repair dish machine. EHS 3 day VR required. 05/14.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed king crab legs, shrimp, sausage, mussels,and boiled eggs held above 41F in multiple prep units. CDI - PIC stated that all foods were prepped at 12:00 PM and were moved to WIC to rapidly cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed container of Cooked chicken wings stored inside the RIC with no date markings. CDI - PIC stated that the wings were prepared the previous day and the correct date marking was added.

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: 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 . Observed crab legs tightly wrapped with plastic cooling inside the RIC at 59F and crab legs were observed at 58F in 30 minutes. CDI - Crab legs were moved to WIF to cool rapidly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oysters and shrimp stored on the floor inside the WIF. CDI - Employee removed boxes of food from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated and washed again.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and soil accumulations on shelving inside the WIC and on dry storage shelving.

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 eggs stored above ranch, cocktail sauce and fruits inside the WIC. CDI - Storage order was rearranged.

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 raw shrimp, crab legs, sausage, clams stored inside the Prep unit above 41F. PIC stated that all items have been placed into the unit less than 1 hour. CDI - All items above 41F were placed in the freezer to be rapidly cooled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened container of coleslaw with no date marking label. CDI - PIC stated that coleslaw was opened the previous day and date marking was added.

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 pans of crab legs cooling inside the WIC tightly wrapped with plastic. CDI - The plastic covering was removed for rapid cooling. Observed pans of tightly covered boiled eggs being cooled inside the prep unit. CDI - The eggs were uncovered and moved to the WIC for rapid cooling.

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

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 single use/service bowls, trays and plates stored not inverted and not in original packaging.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue and soil accumulations on shelving inside the WIC and on dry storage shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster open at the time of the inspection. CDI - Doors were closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee air pods stored on prep area. Observed liquid bandage stored on shelf above prep area.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee turn faucet off with clean hands twice, CDI PIC educated employee.-0

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags not in chronological order. Verification needed 12/26/22 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter at establishment during inspection today. PIC has contacted supplier and they will email the letter today. Verification needed 12/26/22 -1

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, crab legs, and sliced cooked sausage cooling in WIC between 54- 58F These containers were covered with plastic wrap and double stacked. PIC stated these items had been prepped today at 12. CDI PIC put items in freezer to cool down. After 45 min the temp was below 41F. REPEAT -1

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of rice stored on bottom shelf in dry storage.-0

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 3 drain pipes under prep sink plumbed directly into the floor drain. CDI PIC had pipes cut off 2 inches of flood rim of floor drain.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor drain near freezer with large amount of debris. Observed floors under equipment and prep tables with large amount of buildup and debris.-.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee cell phones on prep table.CDI PIC had employees put phones in their pockets. -1

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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 wings cooling in walk in cooler and not meeting the cooling rate (see temperature chart). PIC stated wings were cooked around noon. CDI-PIC placed wings in freezer for rapid cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 fully cooked sausage that’s been recently cut and cooling in walk in cooler and not meeting cooling rate as well as prepped shrimp that’s cooling in walk in cooler and not meeting cooling rate. PIC stated items were prepared at 12noon. CDI-PIC placed items in freezer for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one container of wings and two large containers of cut sausage cooling in walk in cooler with plastic wrap covering items. Also observed boiled eggs cooling in prep cooler while covered in plastic wrap. CDI-PIC vented plastic wrap on wings and sausage and placed boiled eggs in an ice bath.

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 spices stored at grill area not properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies near dish area and prep sinks. Contact pest control for removal of flies.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using ninja blenders in bar area and prep area which are not ANSI certified. Remove Ninja blenders and Replace Ninja blenders with ANSI certified blenders.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed washing then sanitizing at three compartment sink- no rinse step. CDI: Education provided.-REPEAT VIOLATION-

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 at prep table nearest prep sinks and observed cigarettes, wallet and other employee items stored at top of prep cooler. -CDI-PIC relocated items to designated employee area

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab legs and mussels being held above 41F in make table across from wok. PIC stated product placed into unit @11:30am. Product overstacked. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling(40F).

4-501.11 Maintain equipment in good repair. Observed soap dispenser broken at hand sink. Facility currently using cup filled with soap. PIC stated new dispenser ordered and scheduled to arrive next week. Observed piping under pre-rinse sink at dish machine with plastic bag being used as “extension”. PIC stated end piece if piping disconnected. EHS recommended repair because unable to use plastic bag due to clean ability.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed washing then sanitizing at three compartment sink- no rinse step. CDI: Education provided.

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 buildup on shelves in dry storage area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 beverage stored on food prep surface next to where orders were being "expo-ed". CDI: Food employee moved beverage cup. REPEAT VIOLATION.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk(*) next to oysters served raw/undercooked on appetizer menu. EHS will return within 10 days to verify disclosure added to menus. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use sanitizer towels stored on prep surfaces and on dish machine. CDI: Education provided and PIC moved towels to sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed light out in vent hood.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee observed eating food on prep table at pass through window in kitchen. Employees must not eat food where it can contaminate food preparation surfaces, clean utensils, or food.

6-301.11 Handwashing Cleanser, Availability - PF - Soap dispenser out at hand washing sink. Hand washing sinks shall be equipped with soap for employee hand washing. CDI - Soap dispenser refilled. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Cooked lobster tails stored in same container as raw lobster tails. Raw shrimp stored over cooked crab in make-unit. Raw chicken stored behind raw fish in make-unit top. Raw chicken portioned in pans stored above noodles and other ready-to-eat foods in walk-in freezer. Raw animal foods shall not be stored above ready-to-eat foods. Raw foods shall be stored according to final cook temperatures - raw chicken on bottom. CDI - Food storage order corrected during inspection. A VR will occur no later than 7/4/21 to ensure this chronic violation is correct. If violation is noted again a RCP may be encouraged for facility to implement and permit action may occur.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - 4 pans and 1 metal bowl found with foods residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Both tea urn nozzles had visible buildup on them. Beverage dispensing equipment shall be cleaned at least every 24 hours. Also, manager stated that soda nozzles are cleaned in soda water. Wash, rinse and sanitize nozzles. Do not only soak in soda water.

7-102.11 Common Name-Working Containers - PF - Repeat - Spray bottle of blue chemical not labeled. All toxic chemicals must be labeled. CDI - Bottle labeled. // 7-202.12 Conditions of Use - P,PF - Ortho home defense spray found in kitchen. Do not use household pesticides in the establishment. Restricted use pesticides shall only be applied by a certified pesticide applicator. Discard. 7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee acid relief medication near food prep area and food. CDI- PIC moved items away from this area and back to employee storage area.

3-501.15 Cooling Methods - PF - Clams and crab legs cooling after thawing in make-units. Crab legs and mussels cooling in walk-in cooler with tight plastic wrap. TCS foods shall be cooled using equipment that is designed to rapidly cool foods, such as the walk-in cooler or walk-in freezer. TCS foods shall also be loosely covered or uncovered when cooling to facilitate rapid cooling. CDI - Items vented and moved to walk-in cooler or freezer.

3-501.13 Thawing - C - Repeat - Crab legs and lobster tails thawing under running water at prep sink that measured 80F. Also, large amount of panned seafood measured above 41F after thawing this morning. The thawing process shall not allow thawing foods to rise above 41F.

6-501.111 Controlling Pests - C - Flies observed in kitchen. Contact pest control for fly solutions. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - 1 box of seafood stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 wet wiping cloths on tables in kitchen, 1 wiping cloth bucket on floor at bar, and 1 wiping cloth bucket that had dirty solution in it. Wiping cloths must be stored in sanitizer solution in between uses. Discard solution when soiled and maintain bucket at least 6 inches off the floor.

3-304.12 In-Use Utensils, Between-Use Storage - C - Repeat - Bowls and cups used as scoops in various different ingredients and food. Also, handles laying in food and ingredients throughout kitchen. Utensils must have a handle and the handle must not be be laying in the food.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Stack of strainers stacked while still wet. Air dry utensils prior to stacking. 0 pts.

4-205.10 Food Equipment, Certification and Classification - C - 4 blenders in establishment are listed by manufacturer as “for household or domestic use only”. Remove from establishment. // 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Can opener is rusted. Equipment shall be maintained in good repair. Replace can opener. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Shelves throughout establishment need cleaning. Door seams and gaskets throughout need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun on hose at mop sink faucet. Mop sink faucet only has atmospheric back flow preventer. Remove spray gun after each use or install a backflow preventer rated for continuous pressure. CDI - Spray gun removed. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Moldy buildup on walls beside prep sinks. Floor cleaning needed throughout, especially underneath shelves and food equipment. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion with PIC and employees, determined no training on required reportable symptoms and illnesses is taking place in facility. Verification within 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Upon entry observed uncovered partially consumed beverages on plated food counter in kitchen. CDI- beverages removed.

2-301.14 Wash hands after activities that contaminate them. -P: Upon entry observed several employees at cook line using cell phones. When they realized an inspection was in progress, employees put away phones and resumed work with no hand wash. CDI- Directed all employees to wash hands; hands washed. No signature due to Covid-19 precautions.

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: Discussion with bar employee indicated oranges and limes are cut at bar with bare hand contact. Did not observe the process. CDI- discussion and direction to use gloves when cutting bar fruit.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed raw shrimp over crab legs in reach-in. CDI- shrimp moved to below crab legs. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Unwashed oranges over RTE crab legs in walk-in cooler. CDI- items re-arranged to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Three compartment sink set up for processing had sanitizing solution at 0 ppm quat. CDI- call made to technician and facility will use dish machine exclusively until effective service delivered.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Shrimp coing out of wok to be plated was at 120F. CDI- shrimp returned to cooking process and reached 160 F in one minute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: found red skin potatoes and corn on the cob holding below 135F. CDI both reheated to over 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found boiled eggs holding at 44F from previous day in prep top. CDI- discarded voluntarily.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found numerous tubs and containers of crab legs, boiled eggs, cooked mussels, cooked clams not date marked. Verification within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Some cleaner bottles not labeled as to contents. CDI- bottles labeled.

3-501.13 Use approved thawing methods. Fish thawing in bust tub on prep table in standing water.

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. Some scoops with handles down in dry foods.

5-205.15 Maintain a plumbing system in good repair. Can wash hot water spigot damaged. Hot water somes out of wall when turned on. Verification in 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpsters. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug on dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, garments stored in random areas of kitchen. Observed much food in coolers that is not on menu. PIC stated it is all employee food. This food was mingled in with retail food throughout facility. Designate separate areas for all employee food and label as employee food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and chicken stored over RTE grease and boiled eggs In walk in cooler. CDI- food items were rearranged as needed. -1.5 points.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Mussels, sausage and chicken wings were improperly cold holding in several cold hold reach in refrigeration’s throughout facility. Perishable dressings, blued cheese and butter were cold holding at45F inside of condiment cooler along preparation line. VR- Several foods that were just prepped were placed in freezer to aggressively cool, other out of temp items were voluntarily discarded. Please refrain from using units until servicing is done. VR- Will return in 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of boiled eggs, RTE sausage and wings cooling inside of 2 door unit in large amounts and inside of units prone to prep right near heating sources. - 1 point. REPEAT- Will do a return VR to check on cooling. - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Remove flies and gnats observed in the back of the facility near walk in freezer. - 1 point.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bus tubs used for food storage. Refrain from wet-nesting clean dishes and allow them to properly air dry. 0 points.

4-501.11 Maintain equipment in good repair. Repair damaged cold hold units that are not properly cold holding TCS food items. All equipment must be in good working repair. 0 points.

5-501.114 Using Drain Plugs - C Install drain plug on your dumpster unit. 0 points. ** General Comment: Ensure that service foods are separated from foods not used for service. Observed corn not dated and not covered but PIC stated that this is to be returned. Ensure it is labeled and stored in a designated area.

6-501.12 Cleaning, Frequency and Restrictions - C Remove buildup from walls throughout facility mainly near prep sink areas. Remove dead bugs from light shields throughout mainly in light shield near back exit door. -.5 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer was dispensing at below 200 ppm. PIC adjusted amount of sanitizer dispensing so that it properly read 200 ppm. PIC also properly mixed chlorine sanitizer at 150 ppm as a alternative method. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and RTE crawfish cold holding in flip top unit at 43/47F. Observed raw chicken cold holding in WIC at 42F. Perishable sauces and butter spread were cold holding in damaged 2 door unit near wiater/waitress station at 45-50F. CDI/VR- Out of temp chicken and shrimp were placed in walk in cooler/freezer for cooling. Perishable sacues/butter spread cups were discarded. PIC is to discontinue use of this unit for the storage of TCS foods until servicing is done. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Boiled eggs and cooked wings were not properly dated. CDI- PIC dated food items prior to the end of the inspection. 0 points.

7-102.11 Common Name-Working Containers - PF Observed no label on chemical bottle. CDI- chemical bottle was labeled during the inspection. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed corn, sausage and wings cooling on prep counter tops. Ensure that cooling is done in proper refrigeration or on ice baths. CDI- PIC placed items in freezer to be aggressively cooled. -.5 points.

4-502.11 (B) Good Repair and Calibration - PF/4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed metal stem thermometer that was out of calibration during the inspection. Also observed damaged thermometer inside of damage 2 door reach in unit. CDI/Vr - Metal stem thermometer was calibrated(Recommend going to digital thermometer). Will verify that a thermometer that is in good repair is installed inside of 2 door reach in unit. -.5 points.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several wet wiping cloths stored in direct contact with the floor. Also observed one sanitizer with weak quat sanitizer. CDI- Education was given and adequate sanitizer was mixed inside of bucket. -.5 points.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacking near prep area. -.5 points.

5-205.15 (A) System repaired according to law - P Observed damaged can wash faucet. Vacuum breaker leaks during use. PIC stated that he has ordered a new fixture to replace this one. Will verify. All plumbing is to be in good repair. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several personal drink items stored on prep surfaces. Ensure that personal items are stored in designated areas away from food prep. 0 points.