TOPSAIL STEAMER

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw shrimp and raw Florida shrimp stored at front counter above 41F. EHS observed prep unit in front of house had sausages holding above 41F and had an ambient air temperature of 44F. See temp chart. CDI- EHS allowed PIC to rapidly cool all products are PIC stated they placed them on the line/in the unit approximately 2 hours prior. EHS verified that products cooled to 41F or below and the ambient air temperature of the prep unit dropped to 40F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS obsevred food employee peeling corn without the use of a hair restraint. -0-

4-501.11 Maintain equipment in good repair. EHS observed torn gasket on lowboy unit at front of house. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed debris build up in gasket of lowboy cooler at front of house. -0.5-

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 ready to eat sausage with a date mark of 1/8 (discard of 1/14). CDI- PIC voluntarily discarded the product. -1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clams in front line display that were above 41F. CDI- PIC cooled product to 41F as they had been removed from cold holding 45 minutes prior. 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 .

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 minor build-up in the bottom on reach in freezer.

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 containers of cooked crab legs and kielbasa that were missing date labels. These are the only items required to be dated in facility. CDI - PIC added labels to both items. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility with reminder on chalk board inside facility and on to-go menus, but missing disclosure for oysters and clams that are served and potentially consumed raw. Items are also missing asterisks. All items in facility are provided to consumer raw; with cooking instructions for all raw foods except for oysters and clams. Expectation is to cook all other product at home by following given cooking instructions. Facility does not cook anything in house. EHS will conduct ten day VR. (0.5)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp and cooked crab legs in contact with undrained ice. These items come in frozen and packaged but not in ice. CDI - PIC removed items from being stored in undrained ice. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. CFPM arrive mid way through inspection. PIC on duty is certified but could not procure prove of certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility operating without employee reporting agreement. CDI- EHS gave PIC reporting agreement and will have employees sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC washing hands and recontaminating hands by not using barrier to turn off water at faucet. CDI- EHS instructed PIC to re-wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oysters at 43F. Equipment was going through defrost and not maintaining internal temperature of TCS foods under 41F. CDI- PIC moved items to freezer to cool quickly. Ambient temperature of equipment was observed at 55F during defrost and 38F after defrost cycle was complete. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer being stored on the floor. CDI-PIC moved sanitizer off ground.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scoop in the front handsink. CDI - PIC removed the ice scoop from the handsink.

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 two containers of little neck clean without their tags. CDI - PIC placed the tags with the correct containers. Shellstock tags shall be with the shellstock until all is used. Observed shellstock not in chronological order and some tags had dates when the last shellstock from the container is used. Verification visit required to ensure compliance in 10 days

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket was below the recommended strength. CDI - PIC remade the sanitizer.