Pier 16

Observed old food labels on several clean dishes throughout the facility. CA: PIC shall clean all labels off of every food container. RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed the outer surfaces of the reach in coolers and prep top cooler to have an accumulation of food debris built up on them. CA: PIC shall deep clean all reach-in and prep-top coolers non-food contact surfaces. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed old labels on several clean dishes throughout facility. RCA: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed a knife stored in the crease between the sink backsplash and thawing sink. Observed utensils stored in water below 135F (water-85F) on grill line. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed recently washed containers stacked without proper air drying. RCA: Facility shall rearrange warewashing area to allow for more storage for containers to properly air dry prior to stacking.

Observed right side chef base-drawers not capable of staying closed and not capable of maintaining proper cold-holding temperatures of 41F or below. CA: Facility places items on ice to ensure proper cold-holding. PIC replaced ice during inspection.

Observed build-up on gaskets and inside doors of outside bar reach-in coolers.

Observed build-up and staining on walls near hand washing sink and prep sink. Observed build-up in corners in prep kitchen area. RCA: All floors, walls and ceilings shall be in good repair and cleaned at a frequency that prohibits build-up from accumulating.

Observed employee phone charger on bulk ingredient containers on cook line near fryers. RCA: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

Observed salad mixes not in active use to be stored in small prep-top cooler uncovered. Observed wontons stored on top of prep-top cooler stored without a lid and not protected from possible overhead contamination. Observed shrimp, crab legs, mussels, potatoes and sauce stored in tall reach-in cooler without lids. Observed multiple containers of shrimp stored in walk-in cooler without lids. CA: PIC covered all food.

Observed bottom drawers of reach-in cooler not able to close easily and stay closed causing the front of the food product to be elevated in temperature. CA: PIC indicated that new drawer framing and gaskets have been ordered and are to be delivered this week. Drawers shall not be utilized until repaired and verified by the Chatham County Health Department.

Observed internal liner of roll-top coolers to be falling down and not fully sealed with top lid. RCA: Equipment shall be repaired to remain flush with the exterior lid.

Observed condensed soda boxes stored on floor of storage cabinet. RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed handles of scoops within bulk flour and sugar stored with handle touching the food product. RCA: PIC rearranged scoop to prevent handle from contacting the food product.

Observed single-use cups, lids and cutlery stored on floor of paper product trailer. CA: 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed drawer in reach-in cooler below grill to not close with ease. RCA: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.