HARBOR INN SEAFOOD

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 Employee observed handling bun with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Employee educated on bare hand contact and he discarded the bun. 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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine only reached 155F on EHS plate thermometer. Dish machine must achieve a final rinse temp of at least 160F to effectively sanitize the utensils. VR - Verification required within 3 days that dish machine is repaired. Establishment will wash, rinse and sanitize utensils in 3-compartment sink until it is repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 Pot of marinara was cooling on prep sink for over 1 hour. Employees must use walk-in cooler or ice bath to cool TCS foods after cooking. CDI - PIC moved marinara to ice bath to continue cooling and was educated on cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Several roaches observed behind dish machine plate. Keep premises free of pests. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves are rusted in walk-in cooler. Freezer is leaking ice from evaporator box. Ensure no food gets contaminated from dripping ice and repair leak. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Bottles of ranch in upright cooler at waitress station measured 49-52F. Employee stated they were portioned an hour ago. Use walk-in cooler to cool TCS foods after preparation or portioning. CDI - PIC moved ranch to walk-in cooler to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee wearing bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Some shelves in walk-in cooler are rusting. Gaskets on doors of sandwich cooler and low boy cooler are torn. Replace torn gaskets and rusted shelves. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling cell phone with gloved hands. Employee then began breading fish with same pair of gloves on hands. Employees must discard gloves and wash hands any time gloves are contaminated. CDI - Employee educated and he discarded gloves and washed hands.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Employee states that scallops may be served undercooked. Scallops are not marked with asterisk on menu tying them to consumer advisory statement. VR - Verification required within 10 days that menu is corrected.

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 Portioned Cole slaw in sandwich cooler measured 44-47F. Employee stated it was prepared at 10:30am and is still cooling down. Use walk-in cooler to cool TCS foods after preparation. CDI - Cole slaw moved to walk-in cooler to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans on clean dish shelf were nested while wet. Allow utensils to adequately air dry before stacking. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some portion cups of cole slaw measured 43-45F in sandwich cooler top. TCS foods in cole holding shall measure 41F. Do not overstack Cole slaw. Also, 1 pan of shucked oysters on ice measured 41-47F. CDI - Cole slaw and shucked oysters moved to walk-in cooler to cool to 41F. Kept at half credit due to no increase in severity from last inspection. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed near ice baths. Ensure pest control treats for pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food observed on floor of walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Bucket of wiping cloths in sanitizer stored on floor in waitress area. Store off floor. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans and containers on clean dish shelf were wet nested. Allow utensils to fully air dry before nesting. 0 pts.

4-501.11 Maintain equipment in good repair. Bottom of walk-in cooler door is rusted. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling vent in kitchen is rusted. Floor in walk-in cooler is not smooth and easily cleanable. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed container of chicken wings cooling in the walk-in cooler since 10 AM at 74 F. Chicken wings did not meet the 2 hour time & temperature cooling window. CDI - Product voluntarily discarded by PIC. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed coleslaw and pico de gallo cold holding > 41 F. Refer to temperature observation chart. CDI - Items were transferred to reach-in freezer to rapidly cool down towards < 41 F. Improvement noted from previous inspection, points scaled down to half demerits. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labels for spinach dip and feta cheese prepped yesterday. CDI - PIC date labeled these foods. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottles containing chemical substances stored at dish pit. PIC confirmed these to be degreaser and windex. CDI - Spray bottles labeled by PIC. -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. Observed container of chicken wings cooling covered in the walk-in cooler since 10 AM. CDI - Chicken wings were voluntarily discarded by PIC; refer to #20. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket registering with concentration of < 50 ppm chlorine. CDI - PIC added more bleach to achieve 50 ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI - PIC removed off floor. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at upright reach-in unit in kitchen. Replace. No points deducted due to different area observed and notable improvement from previous inspection. -0-

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 heavy ice accumulation behind and on walk-in freezer condenser lines. Defrost and maintain clean. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing a wiping cloth in the front handwashing sink. CDI EHS educated employee and the sink was washed and sanitized. REPEAT

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the final rinse of the dish machine only reaching 156F after running at least 5 times. PIOC contacted maintenance and he will service machine tomorrow morning. Facility will use disposable containers until the machine is repaired. VR needed 2-8-25 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 a pan of raw shrimp sitting on ice at 46F. EHS educated PIC on using a smaller pan submerged in ice completely surrounding pan. PIC stated that the shrimp was taken out of the WIC an hour ago. CDI PIC put the raw shrimp into a smaller pan and surrounded it with ice to lower the temperature. Also observed salad, tartar sauce, and coleslaw in the front reach in cooler above 41F. PIC stated that these TCS foods were prepared an hour ago. The ambient air of the reach in is 48F. CDI PIC put all the TCS foods in the WIC to cool back down. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps at the bottom of the back door.

4-501.11 Maintain equipment in good repair. Observed front reach in cooler not holding tcs foods at 41F or below. The digital thermometer on the unit is reading 47F and the EHS calibrated thermometer is indicating an ambient air temperature of 48F. The facility has multiple other cold holding units they will use until this reach in cooler has been repaired. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup, 2 bags, and keys on prep table with clean dishes. CDI PIC moved all employee items.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee water cup with a straw on prep table with food contact equipment. CDI PIC moved cup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink near dish machine. CDI EHS educated PIC and the handwashing sink was washed and sanitized.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE food in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 metal pans stored as clean with stickers attached. CDI PIC moved pans to dish room. 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 large amount of buildup on the inside ceiling of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top near grill above 41F. PIC stated that it was put in the unit yesterday. CDI PIC voluntarily discarded. REPEAT points not escalated due to improvement since last visit, only 1 TCS out of temperature today. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep tables. REPEAT

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 knife stored in standing water at 80 F. CDI EHS advised that utensil can only be stored in water at least 135F. CDI PIC removed knife from water and took to dish room.

4-501.11 Maintain equipment in good repair. Observed the WIC door does not self close. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch, tartar sauce, sour cream, and salad in tall reach in above 41F. Se temperature chart. PIC stated that salads were made this morning. CDI PIC voluntarily discarded sour cream, ranch and tartar sauce and put salads in WIC to cool down. 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 crab cakes in WIC not date marked. Also observed trays of ranch cups and and Cole slaw in to-go low boy cooler not date marked. CDI PIC stated they were made this morning and he put date mark on the trays. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed dish machine thermometer is 15 degrees lower than EHS thermometer. VR needed 5-4-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer bucket. Also observed sanitizer bucket at 0 ppm chlorine. CDI PIC put towels in bucket and refreshed bucket.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop touching food in breading mix and sugar bin. CDI PIC removed scoops.

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler not holding TCS foods at 41F or below. Ambient air is 45F. CDI PIC voluntarily discarded TCS foods. Facility will use lowboy cooler directly across from the reach in until it is repaired. Facility has several lowboy coolers and another reach in cooler. Also observed that the WIC doors do not self close.

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 commingled with customer food in the WIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in dispenser in men's restroom. Hand washing sinks must be equipped with paper towels or other approved alternative. CDI - Dispenser refilled. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in front hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC educated on using hand washing sinks. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potatoes in hot holding unit measured 71-73F. PIC did not know how long they had been in unit. Also, popcorn shrimp measured 121-133F under heat lamp. TCS foods in hot holding shall measure at least 135F. CDI - Both items discarded by PIC. 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 Cole slaw containers were missing date labels. Stuffed crabs in walk-in cooler were missing date label. Feta cheese container in walk-in cooler was missing date label. All TCS ready-to-eat foods must be labeled with prep date or date container was opened. CDI - PIC placed date labels on items. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Crab cakes in walk-in cooler were dated as being prepared on Tuesday, but were actually prepared on Sunday according to PIC. Crab cakes in sandwich cooler were bottom had a Tuesday label and PIC stated they were prepared last week. TCS ready-to-eat foods must be labeled with accurate date label, and used or discarded within 7 days. CDI - Crab cakes from sandwich cooler were discarded, and PIC placed correct date label on crab cakes 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 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 Vitamins and medication bottle were stored directly beside clean containers. Store medications in a separate area away from food and clean utensils. CDI - Vitamins and medication bottle moved by PIC. Kept at half credit due to different circumstances from last inspection. REPEAT

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are rusted. Replace rusted shelves. // 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. Cardboard used to line shelves throughout establishment. Do not use cardboard to line shelves. 0 pts.

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 Hose was connected to 3-compartment prep sink that fill below flood rim of sink. CDI - PIC removed hose. // 5-205.15 Maintain a plumbing system in good repair. Pipes below 3-compartment sink prep sink and below pre-wash sink are not mounted properly over floor drain. Repair pipes. 0 pts.

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. Ceiling vents in dish machine area are rusted. Floor tile damage in front of fryers. Physical facilities shall be maintained in good repair. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old ice machine is outside in back of restaurant. Remove from establishment to prevent potentially harboring pests. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Sunglasses, and employee drinks stored directly beside clean containers. Store personal items in a separate location away from clean utensils or food. REPEAT

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Establishment did not have parasite destruction information for salmon that may be ordered undercooked. CDI - PIC acquired parasite destruction information from Low Country Shellfish during inspection. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans found with flour or food residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans with residue on them moved to dish machine to be re-washed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Container of feta cheese in walk-in cooler was missing date label. Crab soup in reach-in cooler was missing date label. TCS ready-to-eat foods must be labeled with prep date/open date, and used or discarded within 7 days. CDI - PIC placed labels on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Packet of liquid cleaning chemical stored on top of bowls at waitress area. Store toxic chemicals in a separate area, away from clean utensils and food. CDI - PIC removed packet. // 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottle of medication stored on shelf above buffalo chopper. Store employee medications in a separate area. CDI - PIC removed medication. REPEAT

4-502.11(A) Maintain utensils in good repair. Some plastic containers are cracked and need to be discarded and replaced. // 4-501.11 Maintain equipment in good repair. Gasket on Alto Sham hot holding unit is melted. Gaskets on upright cooler and sandwich cooler doors are torn and need to be replaced. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks observed on prep tables during inspection. Employee cell phone observed on box of gloves. Store employee personal items in a separate location, such as a low shelf. REPEAT

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 directly above fish . CDI. PIC removed. For more information on food storage order please visit: http://meck.co/FoodSafety

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 directly above ice container. CDI. PIC 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 working containers of spices without labels. CDI. PIC labelled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed the doors and handles of the reach in cooler and WIC to be soiled with debris and build up. Also observed stickers in the non food contact parts of cleaned dishes. EHS Suggested more frequent cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the kitchen area near the fryers in need of cleaning. Observed build up on kitchen vents. Repeat. 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 vents above dish machine rusted. Also observed cracked ceiling above serving area. Repeat

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 employees food stored directly above customer food in the WI. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 soiled with old food debris. CDI- Can opener taken back to be cleaned.

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 slaws in the prep top near the register. CDI- Items placed in the cooler for cooling. Observed shrimp on the prep table w/ ice holding above 41F. CDI- Items placed in time. Observed fish water on the prep table, used for battering holding above 41F. CDI- Items placed on the time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed slaws in the prep top unit over stacked. CDI- Items portioned

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in water that was 95F. CDI- 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 floors in the kitchen area near the fryers 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 vents above dish machine rusted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored with customer items in the dry storage area.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of foodborne illnesses or where it is posted. CDI. Provided PIC with one. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in cleaned dish area. CDI.PIC removed. Repeat.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer in the facility for measuring hot water. REPEAT. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility for testing sanitizer. 4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed water used for sanitizing in dish machine at 155.5F. Unit fixed. CDI.PIC ordered new ones.

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 paints falling off from kitchen ceiling. NEEDS TO BE REPAIRED.

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 employees drinks stored directly above prep table. CDI. PIC REMOVED.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of foodborne illnesses or where it is posted. CDI. Provided PIC with one.

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 procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one of the employees carrying water from the hand sink. CDI. Educated the PIC on uses of hand sink.

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 working containers of spices without labels. CDI. PIC labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed frozen food stored directly on the floor in the WI freezer. Needs to be removed. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a watch and hand jewelry. Needs to be removed when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored directly prep table. CDI PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cups in the cleaned cup area. CDI. PIC removed to be rewashed.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed hot water dish machine with no thermometer to test for water temperature. CDI. PIC ordered one.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed the doors and handles of the reach in cooler and WIC to be soiled with debris and build up. EHS Suggested more frequent cleaning. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and turn the water off without using a wiping cloth. CDI. Employee rewashed hands.

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 tuna salad, chicken in WI, lettuce in RI without date marks. CDI. PIC date marked.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths in WI cooler and prep tables. Needs to be removed to sanitizer buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed the doors and handles of the reach in cooler and WIC to be soiled with debris and build up. Observed build up on the mixer and chopper. EHS Suggested more frequent cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed bin in the female restroom without a cover. Needs to be covered.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing bulb in the kitchen hood. Needs to have one.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee wash out a rag in the hand sink near the dish machine. Observed a strainer in the hand sink. Hand sinks m. CDI-employee was stopped from rinsing rag and strainer was removed fro the sink.

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 salads that were prepped before EHS arrival that were tightly wrapped in plastic wrap. Observed salads in the reach in cooler (for to go orders) that were in styrofoam containers with the lid closed. CDI-salads were uncovered. EHS advised PIC that it would be best if the salads were uncovered while they were in the reach in coolers, this would help them cool down faster.

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

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

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 a pitcher in a container of sugar and a bucket of tartar sauce where the handle was not out of the food. CDI-PIC removed the pitchers. EHS advised PIC of other ways they can leave scoops in the containers. Hang it on the inside of the container, using an actual scoop that they can leave in the container with the handle up.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed clean metal containers that were wet stacked. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed the doors and handles of the reach in cooler and WIC to be soiled with debris and build up. Observed build up on the mixer and chopper. EHS Suggested more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up on the blade of the can opener. Observed left over lettuce debris on the blade of the knife stored in the knife holder. Observed plastis bowls stored as clean above the 3 compartment sink with flour residue on the outside of them. Observed utensils and equipment used to make cakes stored in a soiled bin with debris and sticky residue inside. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P-Observed black build up on the side and top of the ice machine.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P-Observed clam chowder (90F) being reheated in the steam well. CDI-Clam chowder was reheated on the stove to 176F.

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 tuna and crab meat used for crab cakes stored in the reach in unit of flip top without a date mark. Observed no date marks on All items in the walk in cooler. Date mark fish, shrimp, bone in chicken, scallops, etc. CDI-PIC date mark items to the correct dates items were open.Tuna and Crab Cakes (2/16), Shrimp, Fish, Scallops (2/15) bone in wings-discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers above the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed outside of the tall reach in freezer. Cleaning is needed outside of the oven used to back potatoes. Cleaning is also needed outside of the knife holder.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives in the knife holder with food debris on them. Observed black build up on the blade of the can opener. CDI-Moved to 3 compartment sink to be wash, rinse, and sanitized.

7-201.11 Store toxic materials to avoid contamination. -P-Observed sanitizer bottles on the prep table stored next to clean dishes and utensils. CDI-Sani bottle moved to prevent contamination.

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 cut beef (48F) prep this morning around 9am, cooling tightly wrapped in the bottom reach in unit. CDI-PIC moved beef to walk in freezer uncovered to cool faster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.-Observed employee keys and drink stored on the prep table.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over buckey of mayonnaise. CDI- PIC moved mushrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese in reach in holding at 43F. CDI-PIC explained blue cheese had been made this morning so PIC placed in WIC to rapidly cool.

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. Observed shrimp salad cooling in a tightly covered pan. CDI- PIC uncovered it. Observed blue cheese being cooled in large buckets with lids on them. CDI- Educated PIC on better cooling methods. Observed coleslaw in reach in still cooling with lids. CDI- Place in WIC with no lids.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food on floor in freezer. CDI- PIC had employee place boxes on shelves.