WATERMAN FISH BAR, THE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser unable to produce paper towels at the hand sink next to the WIC. -CDI- PIC provided paper towels. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths soiled with debris/residue being stored on cutting boards. -CDI- Wiping cloths were stored in sanitizer. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed torn gaskets on cooler drawers. Replace damaged gaskets. (0.5 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed dishes wet stacked while said to be stored as clean and dried. -CDI- PIC removed wet dishes to allow proper air drying. (0.5 pts)

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 accumulation of debris/residue on NFCS such as on the tops of cooler units and on the handles of equipment. Increase cleaning frequency. (0.5 pts)

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 their face and then proceed to don a new pair of gloves. -CDI- PIC intervened and had the employee wash hands before donning a new pair of gloves. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw shrimp that had been prepped at 7:14am from earlier in the morning at 50F. Shrimp did not cool correctly. -CDI- PIC voluntarily discarded the raw shrimp. REPEAT*** (3 pts) For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Aji verde sauce, ranch dressing, and blue cheese above 41F in the expo flip top with an ambient temperature of 53F. -CDI- EHS allowed the facility to place those items on TPHC. All other items are to be held at 41F or below. REPEAT*** (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 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 raw shrimp that had been prepped at room temp then portioned into plastic bags, placed in a deep plastic container, and set in the WIC to cool. Raw shrimp did not cool correctly. Use appropriate cooling methods. -CDI- PIC voluntarily discarded the raw shrimp. REPEAT*** (0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed torn/damaged gaskets on the low cooler drawer holding the raw burger patties. Also observed a slightly torn gasket on the flip top low boy adjacent to the flat top grill. Repair damaged gaskets. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Cut cantaloupe that was labeled as cooling from 9:56am at 44F during the time of the inspection. -CDI- PIC voluntarily discarded the cantaloupe. Due to severity, points not escalated. REPEAT*** (1.5 pts) For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, ranch, blue cheese, and AJI verde sauce above 41F in the table top cold holding unit while said to be cold holding. -CDI- PIC immediately discarded the necessary items and replaced them with items that were 41F. (0 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 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 cut cantaloupe cooling in a deep plastic container with the lid on not allowing proper cooling. -CDI- PIC voluntarily discarded the cantaloupe. REPEAT*** (0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 dry wiping cloths that were heavily soiled being stored on a flip top cutting board. -CDI- Soiled wiping cloths were removed. (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. Personal water bottle stored on shelf near handsink. CDI - Discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Cole slaw recorded wit range of 42F-51. Sticker stated it was prepped at 600AM. CDI - Discarded. Cool properly before portioning in tub. REPEAT. Points not escalated due to different nature of violation. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Raw egg wash and dry batter for fryer station time sticker was from 6AM. PIC stated product was being switched out but time sticker was not updated.. CDI- Discarded. Assure time stickers are switched when 4 hours expires.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf QR Code menu missing disclosure. VR.

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 Incorrect cooling method for Cole slaw observed. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees not wearing hair nets.

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. In use knives stored in sanitizer water. Do not stored in sanitizer water. CDI - Removed and brought to dish machine.

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 exterior of equipment, shelves, gaskets all in need of cleaning.

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 2 pans of cooked rice in the walk-in cooler cooling on the speed rack. Rice was observed to be cooling at insufficient cooling rate. CDI- Rice uncovered and continued cooling process at sufficient rate as corrective action. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp in under grill cooler stored > 41F. Ambient air of cooler observed at 43F. CDI- shrimp placed on ice to rapid cool. PIC has service repair on site during inspection. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf QR code menu does not contain consumer advisory. PIC will have CA added to QR code menu. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Paper menu reminder footnote does not contain an asterisk. PIC must ensure all raw or undercooked menu items are marked with an asterisk. Verification required within 10 days.

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 2 pans of rice cooling in walk-in cooler covered with aluminum foil. CDI- pans vented by PIC. 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 .