STIR

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided to the handwash sink at the oyster bar. Soap dispenser was observed to be broken. CDI - Squirt bottle of soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink adajcent the stovetop at the cookline and the handwash sink at the dishwashing area to not have paper towels provided at the time of the inspection. CDI - Paper towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shelled eggs to be stored in the top refrigerated drawer across from the stovetop, directly above containers of RTE lobster and lemons. REPEAT. CDI - Raw shelled eggs moved to the bottom drawer. - Observed 2 large plastic bins of raw beef scrap to be stored on a lower shelf shelf of the WIC, directly below containers of raw chicken. REPEAT. CDI - Raw beef scraps moved to the rack with other raw beef. 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 multiple stacks of plastic and metal insert containers to be stored as clean on the clean dish racks across from the ice machine and had visible food debris and sticker residue on their surfaces. - Observed multiple dicers to be stored as clean on the overhead shelf at the back prep line and had visible food debris on the blade and other food contact surfaces. CDI - All items brought to dishwashing area to be W/R/S. 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 an insert container of sliced tomatoes to be stored in the cookline opentop across from the flattop grill at temperatures of 57F. Container was observed to be overfilled past the fill line. Bottom layers observed at 41F or less. PIC stated that nothing is kept in the opentops overnight and it is stocked from the WIC at around 9:30-10am daily. REPEAT. - Observed insert containers of shredded cabbage, cut salami, shredded mozzarella, and cut cherry tomatoes to be at temperatures of 49-53F in the opentop across from the breading station at the cookline. PIC stated that nothing is kept in the opentops overnight and it is stocked from the WIC at around 9:30-10am daily. REPEAT. CDI - All out of temperature items moved to the 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 .

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 insert containers of seared tuna, fruit mix w/ cut melon, and sliced deli ham to be stored in the cookline opentops, refrigerated drawers, and the WIC all to not be provided with date marks of any kind on them. PIC stated that all items were from the day prior. CDI - Date marks provided for the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of plastic and metal insert containers to be wet nested on the clean dish racks across from the ice machines.

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 gaskets and interiors of the cookline refrigerated drawers to have accumulations of grime/food debris. 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 areas in the dishwashing area to have accumulations of pooled water.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the provided Mecklenburg County employee health policy on site but it was observed to be incomplete with only 3 employee signatures. CDI - PIC had all employees on site sign the employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shelled eggs to be stored in a refrigerated drawer across from the flattop grill and was stored directly behind containers of RTE blanched vegetables. REPEAT. CDI - PIC removed eggs from drawer and stated that they will not keep the eggs in the drawer going forward. EHS provided education on proper storage if they would like to keep them at the line in the future. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 an insert container of raw chicken breasts to be stored directly behind an insert container of raw beef in the bottom refrigerated drawer beneath the grill. CDI - PIC rearranged drawer so that the raw chicken was at the front and raw beef was behind. 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 insert containers of raw burgers, raw salmon, raw chicken breast, cheddar cheese, white cheddar cheese, and 3 insert containers of raw steak to all be at temperatures of 42-47F in the grill refrigerated drawers. PIC stated that nothing is kept in the cookline refrigerators overnight and all the items in the drawers were pulled from the WIC at approx 10:30am. Ambient temperature was observed at 62F. Unit was observed to be off at the time of the inspection with the PIC stating that when the cleaning crews wash the floors they sometimes trip the breaker for the units. CDI - PIC relocated all items to the WIC to rapidly cool. Breaker turned back on for refrigerated drawers and the unit was observed at 40F by the end of the inspection. - Observed the top layer of an insert container of portioned raw chicken to be at a temperature of 57F in the breading station opentop refrigerator. Container was observed to be overfilled at the time of the inspection, leaving the top bag to be out of refrigeration. Item was out of refrigeration for an unknown amount of time. CDI - PIC voluntarily discarded the out of temperature bag of raw chicken. 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 .

3-501.15 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 plastic insert container of ranch dressing to be at a temperature of 51F and was cooling in the breading station lowboy refrigerator, which is not designed nor approved for rapid cooling. REPEAT. CDI - PIC relocated to WIC 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 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 2 plastic containers of raw snapper to be thawing at the oyster bar prep sink with the faucet turned off. Water in the containers was observed to be at 55F but no running water was being used during the thawing process. CDI - Prep sink faucet turned on. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed a sheet pan of vacuum packaged raw halibut filets to be thawing in the WIC. Package thawing instructions state “remove from package” and there were no cuts observed in any of the packages. CDI - Employee put cuts into each package, removing the fish from its vacuum sealed environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live crawling insect on the wall at the dishwasher area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets and interiors of the cookline refrigerated drawers to have accumulations of grime/food debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the back prep area to be obstructed from use by a large rolling bin of sugar blocking access to the handwash sink. - Observed the handwash sink at the dishwashing area to obstructed from use by a large plastic lid covering the entire basin. CDI - Sinks unobstructed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee filling up a container of water at a handwash sink to be placed into the tabletop steamtable to hold in use utensils. CDI - EHS intervened and PIC held a conversation with the employee about handwash sinks remaining available for handwashing only and must not be used to fill up containers of water, prep sinks must be used for those purposes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of tuna poke stored directly behind an insert container of RTE teriyaki vegetables in the cookline opentop refrigerator across from the cookline prep table. CDI - Storage order rearranged with the tuna poke moved to the front of the opentop so that it cannot contaminate the RTE teriyaki vegetables. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed 4 large plastic bins of blanched French fries at temperatures of 43-47F in the WIC. As per the PIC, they were blanched last night at around 8pm and then were cooled down in the WIC. PIC stated the fries are cooled down on sheet pans before being transferred to the large plastic bins. Fries were observed deeply stored, lids on, and stacked on top of one another all of which prevents adequate cooling. CDI - PIC voluntarily discarded bins of French fries. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 portioned bags of white rice in the refrigerated drawers across from the cookline prep table that were not provided with a date mark. PIC stated that they have hired some new employee recently and has been trying to train them to make sure they transfer the dates from the bulk batches in the WIC to the working containers but this container was missed. Bulk batch in WIC was corrected date marked. REPEAT. CDI - Cookline employee date marked container of portioned white rice bags. 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 a chemical spray bottle containing a red liquid to be stored on the lower prep shelf of the cookline prep table and was not labeled as to its contents. CDI - Cookline employee labeled chemical bottle.

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 4 large plastic bins of blanched fries miss the second cooling window after cooling overnight. Items were observed at 43-47F after being in the WIC overnight. Items were observed deeply stored in the large plastic bins, the lids were on the bins, and the bins were stacked on top of one another which all prevent adequate cooling. PIC stated they do cool the fries down on sheet pans before moving to the bulk bins but must have moved the fries over too soon. REPEAT. CDI - Bins of fries 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a dead crawling insect in the handwash sink basin of the back prep line. CDI - Dead insect removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of plastic and metal insert containers stored as clean to be wet nested on the clean dish rack across from the ice machine. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed the facility using quaternary ammonia sanitizer but did not have quaternary ammonia test strips in the facility. Facility only had chlorine and sink and surface test strips. Sanitizer buckets were observed properly concentrated at the time of the inspection. PIC ordered test strips at the time of the inspection. 10 day VR to observe new test strips acquired.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of whole peeled tomatoes on the dry storage rack adjacent the WIC and a can of chili sauce in the upstairs dry storage room with severe dents along their seams. CDI - PIC separated from wholesome containers to be voluntarily discarded.

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 an insert container of raw shelled eggs stored in the top refrigerated drawer across from the cookline stovetop, directly above raw oysters and scampi butter. CDI - PIC moved eggs to bottom refrigerated drawer so that it cannot possibly contaminate any other items. 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 multiple stacks of plastic insert containers, lids, a tomato slicer, and a vegetable slicer all stored as clean with visible food debris/sticker residue on their surfaces. Facility warned that if this issue persists onto the next inspection they will be placed on a RCP. REPEAT. CDI - All dishes moved to dishpit to be W/R/S. 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 . 4-703.11(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 mechanical dish machine only reach a maximum temperature of 147 on both the PIC’s and EHS’s dishplate thermometers. Digital gauge was stating a rinse temperature of 195F+. Dish machine observed properly functioning for the wash/rinse portion of the cycle. Facility is to temporarily set up a sanitizer basin in the 3 compartment sink to be used for the sanitize step of dishes put through the dish machine. PIC stated she will contact Ecolab today to come service the machine. 3 day VR to observe continued compliance on temporary solution/dish machine repair. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed and insert container of crab bisque in the tabletop steamtable across from the stovetop at a temperature of 127-130F. PIC stated that they heat the item up on the stovetop before transferring it to the steamtable. PIC stated they had just transferred the bisque to the steamtable at 11am. CDI - Cookline employee removed bisque and rapidly reheated to 165F+ on the stovetop. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced tomatoes stored in the cookline refrigerated drawers across from the cookline grill at a temperature of 52F. Item had yesterday’s date on it and PIC stated she was unsure why it was out of temperature or for how long. No other items in the drawer were observed out of temperature. No increase in points due to no increase in severity. REPEAT. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 rice cakes in the cookline refrigerated drawers to the salad opentop that was not provided with a date mark. PIC stated that it comes from a larger batch in the WIC, which was observed with a proper date mark. Date marks for working containers must match their bulk supplies. CDI - PIC date marked item to match bulk supply. 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 an insert container of prepped hamburger patties that was cooling at a rate of 0.0 degrees/min in the WIC. Tray of burger patties was observed with the lid on the container, not allowing for proper air flow around the product. - Observed insert containers of salami, prosciutto, sliced tomatoes, and cherry tomatoes all cooling down in the cookline refrigerated drawers. All items are to be fully cooled down in the WIC/WIF prior to being put into cookline as the refrigerated drawers are not designed to cool products down. REPEAT. CDI - All items moved to WIF to rapidly 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 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 shakers on the cookline that were not labeled as to their contents. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one crawling insect on the wall behind the ice machine. PIC stated they have Ecolab conduct their pest management but it is on a as needed basis (usually every 2-3 months). EHS advised to up it to a minimum of monthly services while lived insect activity is observed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use and soiled wiping clothes stored on all the cutting boards at the cookline. REPEAT. CDI - Moved to sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a majority of the stacks of dishes stored as clean to be wet nested, both in the dishwashing area and the clean dish rack across from the ice machine. 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 the gaskets of all cookline refrigerated drawers and lowboy coolers to have a buildup of food debris/black grime. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunch box stored on a shelf in the WIC directly above containers of RTE food. CDI - Lunchbox moved.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee place raw beef steak on grill with gloved hands, take off gloves and attempt to don new glove without a hand wash. CDI- PIC interned and had employee properly wash hands and then don new gloves.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags for oysters not in chronological order. Ensure all shell stock tags are in chronological order by day. CDI- PIC reordered shell stock tags. -not a repeat due to last inspection violation being for keeping tag with oysters, all tags dated and with current batches as well-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer bucket with concentration of 0ppm. CDI- PIC changed sanitizer and concentration was 200ppm. 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 multiple ladles, strainers, scoops, and spoons with food debris and residue on food contact surface stored as clean. CDI- PIC placed all utensils in dish machine to be washed, rinsed, and sanitized. REPEAT 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 both ice machines with black/pink buildup. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pineapple chili sauce above 41F at oyster line due to ice not covering bottle. Bottle had been placed in ice one hour prior. CDI- PIC placed in WIF to rapidly cool. Observed all TCS foods in walk in cooler above 41F, see temperature chart. Ambient temperature of WIC 39F when taking temperatures. Temperature monitoring device indicated that WIC had gone above 41F and came back down in the few hours prior to the inspection starting. CDI- PIC and EHS monitored temperatures and all TCS foods cooling at proper rate prior to inspection completion. 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)(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 pasteurized shell eggs in container on counter on 4 hour TPHC with no time label. CDI- PIC labeled with start and end time. 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 no written TPHC procedures available for pasteurized eggs. CDI- PIC drafted procedures with EHS. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer spray bottle with no label. CDI- PIC labeled spray bottle.

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 raw chicken, egg wash, blue cheese dressing, shredded mozzarella cheese, mozzarella cheese balls, pico de gallo, sliced tomatoes, shoyu beef, rice and veggies, slaw, roast beef, shredded lettuce, and yogurt dill sauce prepared from this morning cooling in prep units with about 1 hour left to cool to 41F. CDI- PIC moved all items to WIF to rapidly cool, see temperature chart. 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 .

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 seasonings and oils in secondary containers without labels. CDI- PIC labeled containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on cutting board. CDI- PIC moved to sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being utilized to scoop lettuce. CDI- PIC replaced bowl with scoop with handle. 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 handle touching sugar. CDI- PIC removed scoop handle. 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 two knives stored on unclean portion of prep unit. CDI-PIC replaced knives and stored them on prep unit cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked together while wet. Separate dishes. CDI- PIC separated dishes. REPEAT

4-501.11 Maintain equipment in good repair.Observed several wooden charcuterie boards with splintered/cracked wood. CDI- PIC voluntarily discarded boards. Observed metal speed rack with heavy buildup of rust. Resurface or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in units with buildup. Clean. Observed squeeze bottles with sticker and sticker residue. Clean.

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 several cracked floor tiles throughout kitchen and WIC. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Signs for oyster bar were being stored in hand washing sink at oyster bar. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed items. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - PIC refilled dispenser. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Several containers of oysters in walk-in cooler, in coolers on line and in cooler at oyster bar were missing shellstock tags. Also, several tags from the last 90 days were missing dates on them. Ensure shellstock tags are with oysters until they are used or discarded. Ensure staff are writing date shellstock were used or discarded on the tag and keep for at least 90 days. CDI - PIC discarded oysters that were missing tags. Risk control plan implemented for shellstock tags. EHS will visit establishment at least once per week until establishment demonstrates that they are keeping tags with oysters and writing dates on tags once they are used or discarded. If risk control plan is not followed, permit action will be taken. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pre-cooked crab claws in a bag were stored on shelf below raw shrimp and in same container as raw fish. Separate raw animal foods from ready-to-eat foods. CDI - PIC moved crab claws as no direct cross contamination was observed. 0 pts. 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. Large amount of pans and some other utensils that were stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans and utensils with food debris were 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Faro and vegetable mix was reheating in hot holding unit at 55-110F. Employee stated it had been reheating for an hour. Use stove top or other equipment that is designed for rapid reheating. CDI - Employee put faro and vegetable mix on stove top and reheated it to above 165F.

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. 2 pans of grits in walk-in cooler that were prepared yesterday still measured 47F. TCS foods must cool within the proper cooling parameters. CDI - PIC discarded grits. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 2 pans of grits from yesterday were cooling in deep pans and did not reach 41F within 6 hours. Use shallow pans, ice baths, or other methods that cool TCS foods within the proper time. CDI - PIC discarded grits. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed near dish machine. Continue using pest control to control pests in establishment. PIC has pest control services coming every week. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing bracelets on wrists while preparing food. Food employees must not wear jewelry on their hands or wrists. REPEAT

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

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed handling cell phone and then handled clean dishes without washing hands. Employees must wash hands after handling objects that contaminate their hands. CDI - Employee educated and she washed her hands. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 1 container of half shell oysters were missing shellstock tag in cooler on line. Blue Point oysters at oyster bar were missing shellstock tag. Maintain the shellstock tag with the shellstock until shellstock is used or discarded. If oysters from one box is split up, then the tag needs to be copied and the original tag or the copy tag need to be with both batches. CDI - PIC discarded oysters without tags. REPEAT

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. Mac and cheese sauce measured 104-111F after cooling in deep pans in freezer for 1 hour 40 minutes. Use ice bath to cool this amount of sauce. CDI - PIC put pans of sauce in ice bath and they reached 70F within 2 hours. Kept at half credit due to different circumstances 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Mac and cheese sauce was cooling in deep containers. Lobster meat measured 66F and was cooling in drawer of line cooler after preparation. Seafood salad measured 52F and was cooling after portioning in sandwich cooler top. Use walk-in cooler to cool TCS foods after portioning or preparation. Use ice baths to or shallow pans to cool large batches of sauces or soups. CDI - Mac and cheese sauce moved to ice bath. Seafood salad and lobster meat moved 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed on wall at dish machine area. 1 earwig observed in middle vat of water in 3-compartment sink. Maintain premises free of pests. Continue treating for pests with pest control company. Kept at half credit due to no increase in severity from last inspection. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 bag of crab observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was preparing food with bracelets and a watch on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Several torn gaskets present on cooler doors on line. Replace torn gaskets. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on cutting board on line at beginning of inspection. Store employee drinks and personal items in a separate location. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser out at 1 hand washing sink. CDI - PIC placed paper towels at dispenser. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Several pans of oysters were missing shellstock tag. Ensure each portion of shellstock is stored with the shellstock tag. CDI - PIC made copies of shellstock tag and placed them with each pan as they were all from same batch.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw fish stored on shelf above ready-to-eat lobster cakes. Do not store raw animal foods above ready-to-eat foods. CDI - Raw fish moved below lobster cakes. 0 pts. 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. Most pans stored as clean still had sticker residue on them. 4 food processor blades also found with food residue on blades. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed. REPEAT 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 4 pans of blanched fries measured 68-74F and had been cooling for over 3 hours. TCS foods must cool from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours. CDI - Fries discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Berblanc sauce in hot holding unit measured 120F. Bisque in other hot holding unit measured 118-140F. TCS foods in hot holding shall measure at least 135F. CDI - Bisque reheated to above 165F and berblanc discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 44-47F. Air temperature of cooler was 45F. Also, eggs were being held out of temperature control with no TPHC procedures. Butter held on grill at 75F and was not held using TPHC. TCS foods shall be 41F or less. CDI - Eggs and butter discarded. PIC sent TPHC form to use for these items if they will leave them out of temperature control. Refrigeration technician arrived to establishment and repaired cooler during inspection. TCS foods had dropped to 41-42F by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Cooked mushrooms, fresh mozzarella, and roast beef in line cooler were missing date labels. Crab meat and ham were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date 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 .

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 Lettuce was cooling in cooler on line at 45-53F. Blanched fries were cooling in deep container and did not reach 70F within 2 hours. Use walk-in cooler or freezer to cool TCS foods. Spread out large amounts of TCS foods to facilitate rapid cooling. CDI - Fries discarded and lettuce moved to walk-in cooler after it was repaired. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw fish was still in ROP packaging and completely thawed in walk-in cooler. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages. 0 pts.

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. Bottles of oil and water were missing labels by grill. Label all working containers of ingredients that can't be easily and readily identifiable. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. 2 roaches observed in dish machine area. Continue pest control treatments from company to ensure pests are not in premises.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on drawers of coolers on line. Replace torn gaskets. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust accumulating on ceiling vents near ice machines and on fan guards in walk-in cooler. Clean these areas more frequently. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 a closed beverage container stored directly on cutting board on prep line. Observed open beverage container stored over dish machine. CDI-PIC voluntarily discarded employee beverages.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed multiple employees remove gloves and don new gloves for food prep. CDI-Employees were educated on when to wash and properly washed hands before donning gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping clothes stored in hand sink at oyster station. Observed employee fill utensil container with water from hand sink. CDI-Employee removed wiping clothes from hand sink. EHS educated employee that hand sinks may only be used for hand washing. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in men’s restroom.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut lettuce in prep top unit covered with wiping clothes. PIC stated this is to prevent lettuce from becoming wilted. These clothes are meant to be used as wiping clothes. They were not stored in sanitizer, and employee used clothe to wipe plate. CDI-PIC removed clothes and covered lettuce with lids.

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 in-use quat sanitizer at 3 comp sink at 0 ppm. Sanitizer was out at source. CDI-PIC changed sanitizer and remade sanitizer to correct ppm. 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 soiled slicer, dicer, and mandolins stored as clean. CDI-PIC moved all soiled equipment to be W/R/S.

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 blanched fries and pico in cooling process, tightly covered and stacked. CDI-PIC uncovered foods and spread to increase cold air flow.

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 unlabeled squeeze bottles and shakers on line. Add labels to all.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 sanitizer buckets at 0 ppm. CDI-PIC remade sanitizer buckets to correct ppm.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch phone, touch their face and then move to prep the line, touching food storage containers. CDI-PIC stopped employee and employee properly washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dished into dish machine and then begin to put away dishes without a hand wash. CDI-With PIC intervention, employee properly washed hands and the contaminated dishes were rewashed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket stored in hand sink at oyster station. CDI-Employee removed sanitizer bucket from hand sink. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in men’s restroom. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sinks near server stations. CDI-PIC provided soap at hand sinks.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE salami and cooked bacon. CDI-PIC moved eggs to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a TCS cream sauce in hot holding below 135F. CDI-PIC moved sauce to TPHC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked food storage containers on rear shelf. Utilize pyramid stacking or alternative drying methods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with ANSI food protection manager certification during inspection. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed in pass through window and employee drink observed at oyster shucking station. Store employee drinks in a separate location, such as a low shelf. REPEAT

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several stacks of plastic pans had visible food residue on them and needed to be cleaned. CDI - Pans taken to dish machine to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cabbage over stacked in line cooler top and measured 62F. Scampi butter measured 70F and was being held out of temperature control. PIC stated scampi butter is made with unsalted butter. Unsalted butter is a TCS food. CDI - PIC e-mailed TPHC policy and filled out during inspection. Cabbage moved to walk-in cooler cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees on line were wearing bracelets. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn and needs to be replaced. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on prep table, small prep table with silverware and clean linen, and on a dry storage shelf above ingredients. Store employee drinks in a separate location, such as the bottom shelf. 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 Salmon that may be ordered undercooked was missing parasite destruction letter from supplier. CDI - PIC got the parasite destruction letter the the company rep during inspection. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Asterisk missing on “Stir seafood tower”. CDI - Establishment added asterisk to menu during inspection and re-printed them. 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 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 . Sweet potatoes cooling in deep containers. TCS foods shall be cooled in shallow pans or containers. CDI - Sweet potatoes moved to sheet pan and moved to freezer.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had the stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

5-205.15 Maintain a plumbing system in good repair. Hand washing sink near dish machine is very slow to drain. Repair. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on dry storage shelf. Do not store employee drinks above food. CDI - Drink moved to bottom shelf. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Wiping cloth bucket observed in hand washing sink basin at oyster station. Do not use hand washing sinks for any purposes but hand washing. CDI - Bucket removed. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 1 container of oysters were missing shellstock tag. CDI - PIC discarded oysters. 0 pts.

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 Ceviche made with raw seafood stored on shelf above fries in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Ceviche moved to bottom shelf. 0 pts.

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 . All TCS foods in drawer cooler measured 54-58F (raw hamburgers, steaks, cheese, tuna burgers, and salmon. Breaker had tripped and unit was off. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods moved to walk-in freezer to cool and unit turned on. 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 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 . Pickled green tomatoes and cooked sweet potato in walk-in cooler were prepared on 10-29 and 10-30. TCS ready-to-eat foods shall be used or discarded within 7 days of preparation. CDI - Items discarded by PIC. 0 pts.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Specials menu had item with over-easy egg but was missing asterisk tying it to consumer advisory on bottom of menu. CDI - Establishment printed menus with asterisk on item with over-easy egg. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of peroxide cleaner was not labeled. CDI - PIC labeled bottle. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Peroxide cleaner stored on prep table. CDI - Bottle moved to chemical storage shelf. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting potatoes and then washed them after cutting. Fruits and vegetables must be washed thoroughly before processing. REPEAT

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. Utensils at grill were stored in water that measured 117F. In-use utensils may only be stored in water if it measures above 135F. CDI - Manager filled container with 140F water.

4-501.11 Maintain equipment in good repair. Gasket on door of walk-in cooler is torn. Sandwich cooler on line has a torn gasket on a drawer. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures (P) Observed dish machine reading 148.8F rinse temperature. PIC had checked temperature this morning and it was 167.5F. Ecolab maintenance came and discovered breaker was tripped on hot water heater due to water entrance. CDI - Breaker was tripped and dish machine now reading 165.0F. - 0 - * Keep an eye on machine and be diligent to test multiple times a day. If breaker trips and temperature drops again please contact local regulatory authority and health department *

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 food items in back area of walk in cooler reading 43-44F. Items include TCS sauces, oysters, cooked plant foods and cooked proteins. The back area (2 shelving units) reading an ambient temp of 43-45F. The rest of the WIC reading 40F ambiently, and food items were reading 39-41F. CDI - All items that were temperature abused longer than 4 hours were voluntarily discarded. PIC moved all TCS items prepped less than 4 hours ago were moved to front side of WIC or into freezer. PIC to not use back side of cooler for anything other than produce until cooler has been looked at. It is speculated that air flow may be blocked. EHS will follow up next week to check on temperature. - REPEAT - 3 -

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 chopped and pickled kale cooling in prep unit at oyster bar. Observed deep pan of rice cooling covered in WIC. CDI - Kale moved to WIC to be rapidly cooled. Rice split up and moved to freezer for rapid cooling. - REPEAT - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present at dish area. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed few avocados on prep line with stickers present. Be sure to adequately wash and remove stickers to prevent contamination. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed few handles in food items at prep line with handles touching food items. CDI - Handles moved outside of food items. 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 hot water temperature of utensil baths reading room temperature. CDI - Items were refilled with water above 135F. - REPEAT - 0.5 -

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed used apron stored in contact with butter inside of cooler on cook line. CDI - Apron was removed, butter was discarded. - 0.5 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Through discussion, staff receive a key drop delivery when no one is on site and does not have a process to verify food is unadulterated and at 41F and below. CDI: EHS explained new requirement and ways to verify temperature.

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 and diarrhea clean up. CDI: EHS emailed PIC a link to the state written plan and explained requirements.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw chicken, doff gloves, don gloves then handle buns for sandwich. Then employee moved to prepping raw beef burgers. Employee never washed hands between tasks. CDI: Employee educated on when to wash hands and that when moving from raw proteins of different final cook temperatures that are less than the previous protein, hands should be washed between glove changes. Overall facility has good hand washing practices.

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 no shell tag with pre-shucked oysters stored in cooler drawer on main cook line. CDI: Tag found and copied and placed with oysters. REPEAT VIOLATION Further non-compliance with oyster tag storage will result in permit action.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed ground beef stored over fish in walk in. CDI: Products reorganized.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several deep 1/3 pans of grits reheating in hotbox after 1.5 hours still at 67F. CDI: Item reheated to over 165F within the last 30min of 2 hours.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed Mac and cheese sauce cooling at a rate of .29F/min in walk in cooler. CDI: Product was stirred and moved the walk in freezer for more rapid cooling and cooled properly. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made lemon curd stored at room temperature at the bar. Product is presumed to be TCS per recipe. Observed shrimp stock stored on counter at room temperature near saute station. CDI: Products permanently placed on TPHC. TPHC form filled out today during inspection. Observed blanched asparagus in cooler drawer, blanched asparagus in saute cooler, meatballs in the cooler drawer, and TCS pesto sauce in saute cooler above 41F. CDI: Items rapidly cooled to 41F. REPEAT VIOLATION

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisk on brunch menu for “classic waffles” that is served with “2 eggs any style”. CDI: Menus corrected on line during inspection. Facility will use scan menus for brunch until new paper ones can be printed. REPEAT VIOLATION Previous violation corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer dispenser and direction placard for testing etc is for Sink and Surface Cleaner/Sanitizer when dispenser is connected to quat stock solution. CDI: PIC labeled dispenser as quat. PIC will reach out to Eco Lab for updated stickers and placards.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed mac and cheese sauce cooling in a deep 1/3 pan in the walk in with no stirring. CDI: Product was stirred and relocated to the walk in freezer for rapid chilling and was rapidly cooled. REPEAT VIOLATION

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna from purveyor thawing in walk in still in ROP environment.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several containers of food on the prep line with handles down in product. CDI: Handles removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food container filled with water inside handsink. CDI - PIC removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock being split from boxes onto ice beds, tags not placed with all products. Employee found some missing tags, tags already had “sale” date marked. Facility without parasite letter for salmon and mahi served cooked to order or raw. VERIFICATION REQUIRED.

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 French fries blanched and cooling in prep area and walk in cooler; both items temped cooling at 0.04 rate. CDI - Fries in walk in cooler uncovered and unstacked. Fries in prep area placed into walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp stock and cheese sauce holding on steam table at 95F. CDI- Both taken for reheat; shrimp stock temped at 200F after reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of pico holding at 44F in walk in cooler. CDI - Discarded. REPEAT. *Points kept at half due to overall improvement of cold holding throughout prep units*

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon able to be added to salads without asteriks for disclosure on Lunch Menu. Verification required.

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 French fries cooling in large containers, stacked, and covered in walk in cooler. CDI - Unstacked and uncovered to cool more efficiently. Observed French fries cooling on racks in prep area without cool air. CDI - Placed into walk in cooler for proper cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of onions and dry products on floor of prep area.

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 knife stored in between flip top doors. Knife removed. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed gasket in need of repair on server cooler and seafood/shellstock cooler.

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 Through discussion with bartender, citrus fruit for garnishes is handled without gloves. No violation seen today. CDI: Employee was directed to use gloves for any food items going into drinks.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored over raw, whole shell eggs in walk in cooler. CDI: Items rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed French fry press with some potato skins in the blade and top piece. CDI: Item was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill station prep top holding all TCS items above 41F. CDI: All TCS items voluntarily discarded. CDI: Top will be used for non-TCS items only until it can be repaired. Observed roasted root vegetables and rice holding above 41F in cooler drawers at shellstock station. CDI: Rice voluntarily discarded and root vegetables rapidly cooled in walk in cooler. REPEAT VIOLATION

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 French fries and pineapple rice on sheet pans densely packed and tightly stacked on cooling rack. CDI: Items spread out and fries placed into the walk in freezer for rapid cooling. All items cooled to below 70F within 2 hours. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of what PIC identified as truffle oil without a label. All other items were properly labeled today. CDI: Oil labeled. REPEAT VIOLATION Significant improvement as only one item was not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage door to left of bar and garage door at bar open at arrival of inspection. CDI: EHS advised PIC to close doors, provide screen, or turn on air curtains. PIC closed large door and provided screen at the bar.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one dry wiping cloth on prep surface that was heavily soiled. CDI: Cloth taken to soiled linen area.

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 rubber spatulas stored in room temp water at the sauté station. CDI: Spatulas removed. REPEAT VIOLATION

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

4-603.16 Rinsing Procedures - C Observed no rinse bay set up at 3-comp sink where frying pans and utensils were being washed.

5-205.15 Maintain a plumbing system in good repair. Observed right side compartment of 3-comp unable to be plugged and hold liquid due to damaged seal.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor is flooded in 3-comp washing area and in bar walk in. Floor is not graded to drain.

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 over half of the shellstock tags with no last date sold marked. Observed shellstock bags/containers being split and tags not with all products. VERIFICATION REQUIRED NOTE: Facility is reusing oyster shells, and not following NCGS 130-248(c3). Facility was provided with all information today in order to come into compliance.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and raw Mahi stored over impossible burger in walk in cooler. Observed mahi stored behind ready to eat food in fry cooler, and masago stored behind ready to eat food in oyster cooler. CDI: All items properly reorganized. Storage order diagrams provided today. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm quat coming from sink dispenser. Bulk sanitizer bottle was empty. CDI: Sanitizer bulk bottle was replaced and then sanitizer was the correct concentration.

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 several large containers of fries in walk in cooler cooling from yesterday at 43F. CDI: Fries voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one bottle of ranch and one bottle of poke sauce stored above 41F in ice. All coolers were properly maintaining temperatures. CDI: PIC was provided with TPHC paperwork and filled it out for these items. Poke sauce will be put into a smaller bottle so ice goes up and around the product. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date mark on large tub of pasta and rice in reach in cooler. Overall date marking practices and systems are good throughout facility. CDI: Items dated.

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 blanched fries in large containers with lids in walk in cooler cooling. Observed pico and chicken salad placed in prep top to cool. CDI: Fries voluntarily discarded. Pico and chicken salad rapidly cooled. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of clear liquids and oils in facility. CDI: Bottles labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout facility stored in 0ppm quat sanitizer. CDI: Buckets refilled.

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 ice tongs stored in pan with squeeze bottles. CDI: Tongs moved to ice bin. Observed a second ice bin where tongs were down in ice. CDI: Tongs moved. Observed a couple of scoops in cooler drawers where handles were down in product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked pans stored as clean. REPEAT VIOLATION

5-202.12 Provide at least 100F water at handsinks. -Pf The hot water valve was turned off on one hand sink. It was turned on during inspection and hot water became available. 6-301.14 Post a handwash sign at each handsink. Restrooms need hand washing signs. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 1 kitchen hand sink blocked by trash can. Can was moved. Observed hand sink at the bar used as a dump sink. Reminded that they can only use hand sink for hand washing.

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 Tags are not being kept with the shellstock. They are being placed in binder before last of the oysters are finished. Tags are organized by month but not date. Keep them in chronological order. Return visit required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bags of raw shrimp stored over impossible burger pack. Reorganized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris. It was broken down for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods throughout that were holding above 41 in prep unit tops. Removed and placed in walkin freezer and walkin cooler to rapidly chill to 41F. Observed kale chips sitting out at room temperature but that were still soft (not dried) with oil. These need to remain refrigerated. Discarded. Observed foods prepped today that were not properly cooled (see cooling methods violation) and were holding above 41F. Return visit required.

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 plastic containers lidded and stacked with food that was cooling (edamame, pasta, tomatoes, sweet potatoes, shredded lettuce) in walkin cooler. Separated and cracked lids. Observed mixed vegetables that had been cooked today placed in prep unit while still warm (70F). They were discarded. Ensure you cool all foods to 41F or lower before placing in prep units. Do not overfill containers in prep units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of fresh cut fries fries on the floor. Moved to shelving.

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

5-205.15 Maintain a plumbing system in good repair. Pre wash sprayer at dish machine has been removed due to disrepair (flooded area). Replace with properly operating pre wash sprayer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items (coffee cup and cell phones) on bar top with liquor bottles.