SEABOARD TAPROOM AND WINE BAR

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 1 container of nuts without a label. CDI - PIC had food employee label container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one flying insect near 3 comp sink. PIC stated facility does have pest control.

5-202.12 Provide at least 100F water at handsinks. Observed 100 degrees of hot water not provided at handwashing sink due to faucet handle not closing valve. CDI, operator corrected.

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 disk thermometer battery not working. CDI, Battery replaced and functioning dish machine tester now working. \ 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - observed quat test kit in need of replacement to provide functioning and accurate test kit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy agreement with only 5 on the foodborne illnesses missing the non-typhoidal salmonella. -CDI- EHS emailed the updated employee health policy agreement. (0 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 a few containers of sliced deli meat that had been prepared the day prior without any date marking. Also observed canned food items such as peppers and giardiniera without date marks or date marked that were marked for 8 days instead of 7 days. -CDI- EHS coached staff on proper date marking. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent concrete floors in the dish washing station. Floors must be non-absorbent, smooth and easily cleanable.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P EHS observed employee wash hands then turn faucet off without using a barrier thus contaminating hands. EHS educated employee to use paper towel to turn off faucet. CDI employee rewashed hands properly. -0 points For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P EHS observed salami received at 47F. CDI EHS recommended cooling salami in WIC to 41F a 2nd temperature was taken and salami reached 41F. -1 point 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC was unable to locate written procedures for responding to vomiting or diarrheal events. CDI: EHS provided a copy of written procedures to PIC.

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 bottles of condiments and salt and pepper on prep counter not labeled. Label all working containers of sauces and spices.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) unlabeled working containers (spray bottles) of window cleaner through out the facility. CDI - Bottles were pulled and labeled effectively.

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 vomit and diarrheal plan available inside of facility. CDI - Regulatory authority provided a written vomit and diarrheal plan to the establishment. REPEAT

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 two dispensing bottles of water beneath beer taps with no identifying labels. PIC elaborated that they were utilized to spray rims of glasses that are filled at taps.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach trapped on roach paper behind right side high temperature dish machine. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies within premises at time of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of wine in a box and a water cooler jug stored directly on the floor of the WIC.

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 max/min thermometer available at facility during inspection. Please purchase a max/min thermometer capable of registering the high temperature sanitizing dish machines. Verification to occur no later than 8/13/2022. REPEAT.

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 vomit and diarrheal plan available inside of facility. CDI - PIC was emailed 2017 food code documentation. - 0 -

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 max/min thermometer available at facility during inspection. CDI - EHS provided 2017 food code documentation to PIC. Please purchase a max/min thermometer capable of registering the high temperature sanitizing dish machines. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee pizza stored above facility foo items in walk in cooler. CDI - Pizza box moved. - REPEAT - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink at dish machine. CDI - Trash can removed. Maintain access to hand sinks at all times. - 1 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food items stored above facility food items in walk in cooler. CDI - Items moved to appropriate location, not above any facility food items or equipment. - 0 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles of food products without labeling. Recommend labeling all working containers of food. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of olives stored on floor of walk in cooler. Food must be kept 6 inches above the floor to prevent contamination. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large box of plastic straws stored on floor at bar area. Keep single-use and single-service articles at least 6 inches off the floor to prevent contamination. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand washing sink near three comp sink with purple sticky residues. Recommend maintaining hand washing sinks in a clean manner, avoid dumping food or drink in hand washing sinks, and using hand washing sinks for hand washing only. -0.5 points-