COMPARE FOODS SEAFOOD

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle easily accessible to handsink during inspection. CDI - Employee provided. 0.5 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. Observed heavy dust and food debris on ceiling and vents over three compartment sink. More frequent or thorough cleaning necessary. 0 pts.

4-501.11 Maintain equipment in good repair. Observed a broken 3-compartment sink spray hose handle that had plastic wrapped around the end.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P In the display case, EHS observed raw shrimp falling into the container of cooked octopus next to it. Observed raw octopus falling into the container of cooked shrimp next to it. CDI - Items were voluntarily discarded and PIC will put higher guards to prevent this from happening.

3-DAY VERIFICATION REQUIRED 3-501.11 Stored frozen foods shall be maintained frozen. Observed the Walk-in Freezer not working properly and is functioning as a cooler. All frozen raw fish is thawing.

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

4-501.11 Maintain equipment in good repair. Observed the Walk-in Freezer not working properly and functioning as a cooler.

3-DAY VERIFICATION REQUIRED 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose hanging well below the flood rim of the prep sink.

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 fish thawing in cold island due to stacking too high. CDI - Fish was removed.

6-303.11 Provide required lighting intensity. Observed insufficient lighting inside the seafood WIF. Light bulb missing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Basket of crabs started on wet floor in seafood prep area. CDI - Items were moved to prep table shelf. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed half cut and quarter cut salmon (30 pounds) above 41F in the display case. See temp chart. CDI- PIC moved items to walk in cooler since that been placed in display case less than 2 hours prior to 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 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 RTE shrimp and crab without date marks. CDI- PIC was able to properly date mark the items since they had been prepared and thawed two days prior to inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed display case handles and gaskets with food debris build up. Clean as often as needed to prevent and reduce build up.

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 heat/ac vent covers with dirt debris build up. Observed hard to reach areas of floors and walls in need of cleaning due to food and dirt build up. Clean as often as needed to prevent and reduce the build up.

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 No vomiting cleanup procedure present during the inspection. REHS emailed during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food inside of the walk in freezer left uncovered and unprotected. CDI- Food was covered during the inspection.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk in freezer.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bins present nearby the hand washing sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are washing their hands in between the changing of tasks such as making trips to walk in unit and to exterior to fill cases before returning to work with food. REHS educated team member on when to wash.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed tongs stored in knife holding wall unit making direct contact with the wall. Tongs were removed and sent to 3 comp sink to be washed, rinsed, and sanitized again.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water out of 3 comp sink not meeting 120F out of the faucet during the inspection. WIll follow up with a verification to ensure hot water meets peak demand to effectively wash dishes.

2-301.14 When to Wash - P Ensure that team members are avoiding recontamination after handwashing by using a paper towel to turn off faucets. Observed an employee turn off faucet with bare hands during the inspection. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee who just came off break immediately come back to work with only donning gloves and begin weighing out fish. Employee was asked to wash hands in between the changing of tasks before working with food. (CDI)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be used for the sole purpose of handwashing only. Observed spray hose in hand washing sink upon arrival. Removed during the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chemical sanitizer strength coming out of 3 comp sink only tested at 100 ppm concentration. Ensure that testing solution concentration is between 200-400 ppm. Verification visit required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed shrimp and tilapia tightly packed at higher temperatures. Ice was put on foods to cool while still under display.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sliding doors for access to rear of display case soiled, supporting green algal growth. More frequent cleaning needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Observed test strips soiled and damp. CDI- PIC obtained new test strips for quat sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sliding doors for access to rear of display case soiled, supporting green algal growth. More frequent cleaning needed.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hand wash sink in prep area. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed paper cups and debris under food prep tables. Observed build up of residue on sanitizer delivery system at three comp sink. Recommend more thorough cleaning. -0.5 points

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed current thermometer inside seafood display case not working properly. Provide another thermometer inside unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on prep table.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach presence under fish tank. Directed facility to contact pest control company. Store manager indicated that pest control company will be on site tomorrow and conduct pest service every week.

Repeat: 4-501.11 Maintain equipment in good repair. Observed seafood display doors cracked and with build-up on inside of glass doors that cannot be cleaned. Replace

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked snow crab legs and shrimp in display case without date. According to manager snow crab legs could last 2 days on occasion. CDI: properly dated.

General Comment: 4-501.11 Maintain equipment in good repair. Observed steamer inoperable and not being used. Work order has been placed for repair.

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 hot water not working during inspection repaired by maintenance by end of inspection and measured 115 degrees and handwash and prep sinks.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at 72 degrees at handwash during inspection . CDI maintenance repaired by end of inspection and water at handsink reaching 115 degrees.

2-303.11 Prohibition-Jewelry - C Observed employee wearing watch and gold bracelet. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand wash out of paper towels at time of inspecton . CDI paper towels refilled.

3-501.13 Use approved thawing methods. Observed shrimp thawing in basin of three compartment sink. CdI by instruction.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Water unable to meet 110 degree requirement. CDI repaired by end of inspection 10 day verification required.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water unable to meet peak demand. 10 day verification .

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives and scissors store with food contact surface between wall and knife rack. CDI rewashed and stored in knife rack.

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 large shrimp thawed and placed into display case to cool back down to cold holding temp. Observed shrimp at 70F and stacked approxmately 12inches thick inside case. CDI shrimp portioned out to shallow amounts and excess portions taken to walk-in cooler to cool back down to required temp> Observed shrimp to be at or below 45F by end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in market area.

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed all seafood in display cases stored underneath drain pans for compressor unit that is collecting condensate water that is about to drip onto food. (staff is to dry the bottom side of the pans as needed to prevent food adulteration). CDI staff dried all pans.

(NO POINTS DEDUCTED) 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 cleaning issues to PHYSICAL FACILITIES. (flooring collecting large amounts of water in need of removal).

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in freezer door. Replace gasket. Repeat violation 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a pitted cutting board by the 3 comp sink. PIC stated new cutting boards were ordered. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed dirty styrofoam on the table next to the fish tank. PIC stated the styrofoam was for the new tank that was going to go there but the tank broke and had to be removed. Styrofoam has blood splashes and other discoloration on it. Remove styrofoam.

General Comment 5-205.15 Maintain a plumbing system in good repair. - Observed leaky faucets at the handsinks in the women's restroom. Repair leak.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee's purses and phones on top of a chef cart by the saran wrap area. Keep employee items off of prep surfaces. CDI - items were moved.

5-202.12 Provide at least 100F water at handsinks.-Pf OBSERVED HOT WATER ONLY REACHING 69F. CDI BY REPAIRMAN COMING AND SWITCHING OUT BLOWN FUSES OF WATER HEATER UNIT. HOT WATER CHECKED AFTER REPAIRS AND READ 101F AND CLIMBING.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. GENERAL COMMENT OBSERVED WET WIPING CLOTH RESTING ON SURFACE OF PREP TABLE. CDI BY INSTRUCTING STAFF TO KEEP CLOTHS IN SANITIZER IN BETWEEN USES.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED SPLIT/TORN GASKET ON DOOR OF ICE MACHINE. REPLACE TORN/SPLIT GASKET OBSERVED SOME SCARRING AND STAINING ON CUTTING BOARD AT 3 COMP SINK. RE-SURFACE OR REPLACE CUTTING BOARD

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED PINK SLIME PRESENT ON GASKET SURFACE AROUND DOOR OF ICE MACHINE. CLEAN

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf WATER HEATER WAS FAILING TO PROVIDE HOT WATER IN FACILITY AT 100F AT ALL HANDWASHING LAVATORIES AND 110F AT WAREWASHING (WASH COMPARTMENTS). CDI BY REPAIRMAN IMMEDIATELY DIAGNOSING AND REPLACING BLOWN FUSES ON WATER HEATER UNITS.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. GENERAL COMMENT REPLACE MISSING LIGHTBULB SHIELD IN WALK-IN FREEZER.

4-501.11 Good Repair and Proper Adjustment-Equipment(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.OBSERVED WATER COLLECTING IN OPEN SPACE OF DOUBLE WINDOW SEAFOOD DISPLAY DOOR. DRAIN TRAPPED WATER FROM DOOR.

6-201.11 Floors, Walls and Ceilings-CleanabilityGENERAL COMMENTExcept as specified under § 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.OBSERVED WALK-IN FREEZER FLOOR IN NEED OF DEFROSTING.

6-202.11 Light Bulbs, Protective ShieldingOBSERVED ICE TRAPPED IN THE LIGHTSHIELD IN WALK-IN FREEZER. THAW ICE FROM INTERIOR OF LIGHTSHIELD.

4-602.13 Nonfood Contact SurfaceMaintain nonFood contact surfaces clean.OBSERVED SLIGHT DUST ACCUMULATION ON VENTILATION GUARD IN WALK-IN COOLERS. CLEAN

OBSERVED NUMEROUS FLIES AND MOSQUITOES IN PREP ROOM. FACILITY HAS BUG ZAPPER. CONTINUE TO ELIMINATE PESTS. CDI