INNER HARBOR SEAFOOD MARKET

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no functioning thermometer onsite during inspection. Obtain thermometer. -10 day verification visit required-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed few dead insects in facility during inspection. Remove all dead pests from premises.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee without hair restraints. Utilize hair restraints (hair net, hat, etc.) when handling food. -REPEAT-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no sanitizer onsite during inspection. -CDI- PIC obtained chlorine sanitizer during inspection. EHS and PIC discussed proper sanitizing procedures and EHS observed properly concentrated chlorine sanitizer (100ppm) made at 3-compartment sink.

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 about an inch of standing water in the WIC. -PIC stated water is frequently swept into floor drain in WIC. -REPEAT-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment during inspection. PIC present is not a certified manager.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling the sanitizer spray bottle at the handwashing sink. CDU EHS educated employee and he cleaned the sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dead fish in the live fish tanks. CDI PIC removed dead fish and voluntarily discarded

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee stated that they do not use the sanitizer compartment of the sink. They could not explain how dishes and utensils are sanitized. They only directed EHS to a spray bottle of sanitizer. There were spices being stored in the sanitizer compartment of the sink. It appears that the dishes are washed in a prep sink in the back. EHS explained that dishes and utensils should be washed, rinsed, and sanitized at the 3 comp sink. VR needed 9-27-25 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed torn door gaskets on the walk in freezer and the walk in cooler.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P observed facility has a hose with a spray nozzle on it , without the proper back flow preventer installed . EHS gave PIC a picture of the device and showed him were it needs to be installed. VR needed 9-27-25

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 about an inch of standing water in the WIC. CDI PIC swept water to the floor drains. 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 2 missing ceiling tiles and 3 tiles not completely closed.

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. Tilapia filets in vacuum packages thawed and still in vacuum packages. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - bags cut open. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints.

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. Non-food contact surfaces around fish prep area need to be cleaned. Clean more frequently. 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 standing water present inside of walk in cooler. REPEAT VIOLATION 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 8 absorbent ceiling tiles throughout facility and one damaged ceiling tile above raw fish in ice. Observed some absorbent ceiling tiles where trash is stored prior to being taken out to the dumpster.

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 some tags with no last sale date. Repeat. VR required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp holding above 41F for undetermined amount of time. 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 .

3-501.13 (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. Tilapia filets in vacuum packages thawed and still in vacuum packages. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - bags cut open. REPEAT VIOLATION

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. Non-food contact surfaces around fish prep area need to be cleaned. Clean more frequently.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Litter and leaves around dumpsters in enclosure. Clean enclosure to prevent it from becoming a pest harborage. This is a shared dumpster. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

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 standing water present inside of walk in cooler. Observed 5 absorbent ceiling tiles near 3-comp sink. Observed some absorbent ceiling tiles where trash is stored prior to being taken out to the dumpster. REPEAT VIOLATION

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 some tags with no last sale date. Improvement from last inspection. VR required

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. Tilapia filets in vacuum packages thawed and still in vacuum packages. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - bags cut open. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies flying in prep area. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. REPEAT VIOLATION

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Litter and leaves around dumpsters in enclosure. Clean enclosure to prevent it from becoming a pest harborage. This is a shared dumpster.

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 standing water present inside of walk in cooler. Observed 5 absorbent ceiling tiles near 3-comp sink. Observed some absorbent ceiling tiles where trash is stored prior to being taken out to the dumpster. REPEAT VIOLATION

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 tags from the past 90 days have not been retained. VERIFICATION REQUIRED Observed tag missing from bag of oysters. CDI: Oyster tag was found on the ground.

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. Tilapia filets in vacuum packages thawed and still in vacuum packages. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - bags cut open. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live cockroaches near live fish tank.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. REPEAT VIOLATION

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer available within facility cooking and prep space. CDI: Bleach obtained and sanitizer was made.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with damaged lids. This is a shared dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Litter and leaves around dumpsters in enclosure. Clean enclosure to prevent it from becoming a pest harborage. This is a shared dumpster.

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 standing water present inside of walk in cooler. Observed 5 absorbent ceiling tiles near 3-comp sink. Observed some absorbent ceiling tiles where trash is stored prior to being taken out to the dumpster. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment during inspection. PIC present is not a certified manager. 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. CDI by education of PIC. Written procedures provided to establishment during inspection. 0 point deduction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration too strong for sanitizer. Concentration corrected. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Working bottle of spray sanitizer with no label. Label put on bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of sanitizer and container of bleach stored on prep table with fish. Items moved CDI

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. Tilapia in vacuum packages thawed and still in vacuum packages. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - Employees educated on raw fish thawing. Repeat 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed block of frozen fish beginning to thaw in standing water. PIC educated and showed how to properly thaw fish. PIC put fish in container and had constant water over flowing over fish. CDI

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 large containers of Old Bay with out label. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items in freezer and cooler stored directly on floor in their container. Items moved to storage above floor. CDI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees with head covers.

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 standing foul water present inside of WIC, splatter on walls near fish prep area. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at start of inspection. Paper towels or other approved alternative for hand drying shall be present at each hand washing sink. CDI - Employee put new roll of paper towels at hand washing sink.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employee stated that knives and cutting boards are cleaned at the end of the day and are in-use throughout day. In-use utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Employees educated on in-use utensil cleaning frequency and they will be washed by 3PM. Kept at half credit due to ice machines being clean this inspection. REPEAT

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. Tilapia in vacuum packages thawed and still in vacuum packages. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - Employees educated on raw fish thawing. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Establishment cooks thin fish. Establishment only has dial thermometer. VR - Verification required within 10 days that establishment has acquired at thermometer with a thin probe.

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. Container of flour not labeled. Label all ingredients and food that are not easy to identify. 0 pts.

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. Bus tubs and ice paddle observed on floor. Do not store clean utensils on floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. All cutting boards in establishment are severely worn and are no longer smooth and easily cleanable. Resurface or replace all cutting boards. REPEAT // 4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler door and walk-in freezer door. Sink stoppers are not functioning in 3-compartment sink. Replace torn gaskets and repair 3-compartment sink stoppers so they hold water. 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. Non-food contact surfaces around fish prep area need to be cleaned. Clean more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Mop sink faucet is leaking. Repair. 0 pts.

5-501.111 Keep storage areas and bins for waste in good repair. Dumpster is missing half of lid. Contact waste management company to replace dumpster. // 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Litter and leaves around dumpsters in enclosure. Clean enclosure to prevent it from becoming a pest harborage. 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. Standing foul water on floor in walk-in cooler. Maintain floors, walls and ceilings clean. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment during inspection. PIC, Lena, is not a certified manager. 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. CDI by education of PIC. Written procedures provided to establishment during inspection. 0 point deduction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for hand washing at hand sink. CDI - towels replaced.

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 facility sells various shellstock items including oysters, mussels, and clams. Shellstock tags observed with product in WIC, however, tags are being discarded upon sale of shellstock items. Shellstock tags must remain with he shellfish until the last one is sold, the tags must then be date marked and kept on site in chronological order for at least 90 days. Verification required within 10 days.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing food handler gloves while performing cleaning tasks, then switch tasks to handle food for a customer while wearing same soiled gloves. When asked, employee noted that she uses spray hose at food prep sink to rinse gloves before handling food. CDI - EHS directed employee to remove soiled gloves and wash hands in hand sink and don new clean gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 spray bottles of chlorine sanitizer with 0ppm cl in solution. No other sources of sanitizer available for use in establishment during inspection. CDI- bottles emptied and replaced with sanitizer at 50-100 ppm cl. REPEAT 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pan of knives and other utensils used with raw fish in establishment PIC noted are cleaned and sanitized once per day. Ambient air temperature of seafood market area greater than 70f. Food contact equipment and utensils must be cleaned and sanitized at least every 4 hours. CDI - items taken to 3 part sink for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine at front and organic buildup/mineral buildup/rusty deposits on interior surfaces of back area bulk ice machine. Clean frequently to prevent buildup.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical employee identified as bleach with no labeling or identification. CDI - bottle labeled. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed seasonings and other food and packaging items stored in back WIC which is not in use as cooler. Same space is in use to store rotting eviscerated fish waste waiting for weekly pick up. Strong odors and likely pest attraction present from the waste. Do not store food/food contact items in spaces used for storage of waste. Recommended relocation of waste products to alternate location as discussed.

4-501.11 Maintain equipment in good repair. Observed peeling/rusty areas on both outside and interior of back area bulk ice machine. Repair. REPEAT. Observed damaged gaskets on walk in freezer. Repair or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in use cutting boards with deep cuts heavy wear and staining present at fish prep area. Replace or resurface to make smooth and easy to clean.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on various non-food surfaces especially around fish prep sink area. Clean frequently to prevent buildup. Repeat. Some improvement noted from last inspection. No point escalation,

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed organic material, hair, debris and general buildup on toilets and sinks in restrooms. Restrooms in general need of cleaning with overflowing trash and waste materials present. REPEAT

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed large gray covered trash cans inside facility holding at room temperature filled with rotting eviscerated fish waste products. PIC noted that this waste is only picked up approximately one time per week. Foul odor present permeating storage spaces in back of house. Possible pest attractant. Remove waste at a frequency sufficient to prevent odors and pests. Consider cold holding of fish waste products until removal to help prevent decomposition and odors.

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 standing foul water present inside of WIC, splatter on walls near fish prep area, and other accumulation on flooring/wall surfaces especially in restrooms. REPEAT

2-102.12 Certified Food Protection Manager - C. No certified food protection manager present during inspection. PIC present, Hmong, is not a certified manager. REPEAT **Upon entry, EHS noted grade card had been turned such that it was no longer easily visible to customers. Ensure grade card is visible upon entry. Do not move or remove the grade card without permission from MCPH**

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed spray bottles of chlorine sanitizer with 0ppm cl in solution. CDI - solution remade to be at least 50ppm cl. Use test strips to check the concentration of sanitizer solutions often. Replace sanitizer when the concentration is too low.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw peeled/deveined shrimp holding on display table at temperatures above 41f. Observed open partially used container of commercial tartar sauce labeled as refrigerate after opening holding at room temperature without refrigeration at cook line. PIC added ice to shrimp to bring temperature back to 41f and discarded tartar sauce. Observed shellstock items in walk in cooler holding at 47f. Ambient air temperature of unit 47f. Cooler only holding raw seafood items. All other raw seafood items present in the walk in cooler were observed to be iced and holding at less than 41f. PIC applied ice to chill shellstock to 41f as invoice shows they were delivered today less than 4 hours prior, however permit condition states that shellstock must be kept cold via mechanical refrigeration. Verification required within 10 days to observe cold holding temperatures less than 41f in walk in cooler. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed all 3 spray bottles holding chlorine sanitizer solution with no labeling present. CDI - PIC applied labels. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various containers of seasonings and liquids including lemon juice in use at food area with no identification. Label all food items that are not easily identifiable like pasta or rice.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and some small flies present in back areas and live insects crawling near back storage area. REPEAT 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed numerous dead insects laying on flooring throughout. Remove dead insects.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wet soiled blue wiping cloth laying on food prep surface beside of fryer area. Once a cloth has been used to wipe down a surface, place it into a container of sanitizer if it will be used again or remove it to soiled linen for washing before re-use.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with internal ambient air temperature holding at 47f. Repair - see #20 above. Return visit will be conducted within 10 days. Observed significant rusting and surface peeling/damage on ice machine in back area. Observed back walk in cooler not operating and not in use for holding TCS foods. Observed frozen condensate drippage present coming from pipe work inside walk in freezer. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed various non food surfaces in need of cleaning including shelving under front line counter areas, exterior surfaces of food containers in use at front line, interior surfaces of walk in cooler, and more.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed fixtures in both restrooms used by employees in need of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated debris present around dumpsters in enclosure including packaging from raw fish items. Clean to prevent pests.

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. Flooring under equipment - especially ice machines - in need of cleaning. Flooring in front walk in cooler with significant foul water buildup from ice draining on fish. Walls and ceilings near scaling/eviscerating area with buildup need cleaning. Wall at back area sink with black organic buildup need cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed No certified food protection manager on staff. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning need in chute and on shield inside back ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell stock (oysters & clams) held at 49F air temperature in walk in cooler. All shellstock was delivered on 7/16 based on delivery receipt provided. PIC does not know how long walk in has been holding above 45F. CDI - All shellstock was discarded and EHS witnessed shellstock denatured.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of bleach solution without identifying label. CDI - Employee labeled bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying and crawling insects throughout walk in coolers and prep areas. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees in permitted areas and handling food items without head coverings.

4-501.11 Maintain equipment in good repair. Observed metal dumbell near ice machine rusted. Observed back ice machine (near sliding doors) rusted and peeling off. Observed gasket on front ice machine in need of repair. Observed back walk in cooler being used as dry storage; no food being stored in cooler at this time. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open on both dumpsters. Observed damaged door on top of left dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed No certified food protection manager on staff. REPEAT.

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 date of last sale not being recorded on shell stock tags. Shellstock tags stored losely in container with no order. CDI - Employee organized shellstock tags into baggies labeled for each month and sorted into chronological order. Compliance for last date of sale will be evaluated next regulatory inspection. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on chute inside front ice machine. Increase cleaning frequency.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.

4-501.11 Maintain equipment in good repair. Observed metal dumbell near ice machine rusted. Observed back ice machine (near sliding doors) rusted and peeling off. Observed gasket on back ice machine in need of repair. Observed back walk in cooler being used as dry storage; no food being stored in cooler at this time. Employee said they have made work order to repair walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed No certified food protection manager on staff.

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 date of last sale not being recorded on shell stock tags. 10 day verification required.

3-302.11(A) Separate the different types of raw animal foods. -P Observed mussels and clams stored in box of perch CDI discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

3-501.13 Use approved thawing methods. Observed shrimp being thawed under running water measuring 85 degrees. CDI moved to walk in to thaw.

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed back flow prevention device not in place on hose connected to canwash. 10 day verification required.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present.

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 dates of last sale not being recorded on the oyster tags retained in the facility. Facility has been keeping the tags but neglected to note the sale dates. EHS will verify correct procedure is in place by 1/19/18

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray container of bleach not labelled in the facility. Labelled during inspection. Repeat violation. Due to repeated non-compliance, EHS will conduct a verification visit by 1/19/18

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified persons present.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with black debris accumulated on the chutes.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of automotive brake fluid stored over the rear three compartment sink. Item was moved during inspection. Do not store toxic chemicals in areas where a spill may lead to food or food service related items to become contaminated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen shrimp on the floor of the freezer. Item was moved by an employee to a rack.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a cutting board heavily scored and modified with a wooden block using wood screws used to shovel and level out ice. Item is does not meet equipment requirements of being smooth, durable, easily cleanable.

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 bathroom floor in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the front service area. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed bathroom fan in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not food protection manager certified.

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 facility keeping tags non-chronologically stored, and not recording dates regularly. EHS reordered tags by date, PIC instructed to record date of last used shellstock.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle containing blue chemical liquid not labelled. CDI by labelling.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food safety manager certified persons in facility at time of inspection.

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 a missing shellstock tag from a bag of mussells. Employee was able to provide tag. Insure tags are kept with the bag of product until the last item is removed, and then the tag must be dated and stored in chronological order. Facility did not have tags present at time of inspection. EHS will make a return vist by 11/9/16 to assess records.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on the display table above 45F. Items are held on ice until taken by customers. Insure that when customers move ice off product that employees replenish the ice so that the food will maintain proper temperature. CDI by PIC shovelling ice over products.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies in the rear of the establishment, insure that doors are kept closed as much as possible to prevent pest entry.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC not certified.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed water at handsink on reaching 85F. Facility's hot water heater broke last night and is waiting on the repair man to get here. Verification required 1/22/2016 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the front handsink. CDI - paper towels provided.

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 - Facility stores all tags in one bucket. Separate tags for mussels and oysters. Once the last one of the batch is used, write the date on the tag. Store tags in order of the date.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed multiple fish and shrimp above 45F on display on ice. CDI - fish was covered with more ice to cool.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Label spices by the fryers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a container of crab stored on the floor while flood cleaning is going on. CDI - crab lifted above the floor.

General comment 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 stored in the crack between the prep table and the walk in cooler. Do not store utensils there.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Facility's water was only reaching 85F, therefore proper cleaning of equipment and utensils can not be done. Verification required 1/22/2016

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 comp sink in the back. Repair leak

2-102.12 Ensure PIC is a certified food protection manager; Observed PIC not a CFPM.

2-301.12 Washing Procedures. Properly wash hands; Observed employees not using warm water due to they turned hot water off at sink because of leak; CDI hot water turned back on for hand washing.

6-501.111 Keep facility free of pest; Observed flies throughout market.

6-201.11 Keep floors clean; Observed floors throughout in need of cleaning.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

6-301.12 Hand Drying Provision - PF; Provide hand drying device at hand washing sinks; Observed no hand drying device at hand washing sink. CDI towels provided during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Keep food contact surfaces cleaned and sanitized; Observed ice machine collecting mold; CDI inside surfaces of ice machine cleaned during inspection.

4-302.12 Food Temperature Measuring Devices - PF; Provide thermometers for checking food temps; Observed no thermometer during inspection. VR

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed floors behind display drink stations having dead crabs in need of removal.

2-102.12 Certified Food Protection Manager; Ensure PICis a certified food protection manager; Observed PIC on site not a CFPM.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep food contact surfaces properly cleaned and sanitized; Observed inside surfaces of ice machine collecting mold in need of cleaning and santizing. CDI inside surfaces of ice machine properly cleaned and sanitized during inspection.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous flies throughout facility.

4-501.12 Cutting Surfaces; Keep cutting surfaces in good repair; Observed gouged/stained cutting boards in use in kitchen area in need of resurfacing.

5-103.11 Capacity-Quantity and Availability; Ensure all hand sinks have both hot and cold water; Observed leak at hand sink on hot water side; staff turned off hot water to control leak; repair leak and return hot water to faucet.

2-102.12 Certified Food Protection Manager; provide a PIC that is a certified food protection manager; Observed PIC on site that is not a CFPM.

.(general comment) 4-203.11 Temperature Measuring Devices, Food-Accuracy; . .. -Provide thin probe thermometer for checking food temperatures; facility only has infared thermometer.

4-501.12 Cutting Surfaces; keep equipment in good repair; Observed heavily gouged and stained cutting boards in need of resurfacing or replacing.

4-602.13 Nonfood Contact Surfaces; Keep equipment clean; Observed surfaces of equipment collecting debris in need of general cleaning.

Provide sanitizer during operation; Observed no santiizer available during inspection; sanitizer provided during inspection.

Keep facility free of pest; Observed flies in kitchen area.

Keep equipment in good repair; Observed heavily stained/gouged cutting boards in use in kitchen area in need of replacing.

Keep lights properly shielded; Observed numerous 2x4 light fixtures in market area not shielded.