Marlin Monroes DBA The Deck

Observed two types of fish thawing within ROP packaging in walk-in cooler and reach-in drawer. CA: PIC discarded all improperly thawed fish.

Observed multiple boxes containing food product stored on the floor in the walk-in freezer. RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. (iii) At least 6 inches (15 cm) above the floor.

Observed wiping cloths lining bottom of salad prep top cooler. Observed towels lining breading station. RCA: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.

Observed cups within server's area stacked prior to completely air drying. Observed plates and bowls stored on top of expo window and prep top cooler on main cook line upright without proper overhead coverage. RCA: 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C)

Observed tuna thawing within ROP packaging in walk-in cooler and reach-in drawer. CA: PIC removed all fish from ROP packaging.

Observed two knives stored in between reach-in coolers on main cook line. RCA: 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);

Observed plates and bowls stored on top of expo window and prep top cooler on main cook line upright without proper overhead coverage. RCA: 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (ii) Where they are not exposed to splash, dust, or other contamination; and (ii) Covered or inverted.

Observed wiping cloths used as liners in server's station under cups and coffee creamers. CA: PIC removed wiping cloths and replaced with rubber bar mats.

Observed facility not able to produce shell stock tags for previous oysters served. RCA: 511-6-1.04(3)(l) - Shellstock, Maintaining Identification (Pf) (l) Shellstock, Maintaining Identification.

1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.

2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.

3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by:

Observed raw steak stored on box of raw ground beef in walk-in cooler. Observed bottles of water stored directly next to raw shelled eggs in walk-in cooler. Observed cooling, cooked ribs stored on top of raw fish in reach-in cooler where low country boil is prepared. CA: PIC moved ribs to higher shelf away from raw meats. PIC moved steak to speed rack below raw fish. RCA: An additional rack should be placed to move waters away from shelled eggs to provide adequate separation.

Observed small roll-top cooler holding fish, shrimp, shelled shrimp, calamari and batters not capable of maintaining temperatures of 41F or below (see temperature log for details). CA: All food items within were placed in the cooler at 11:00am, except the shelled shrimp (41F). When returning to the cooler for a final walk-through an hour later, the shelled shrimp had not been placed in a properly functioning cooler as instructed. The shelled shrimp were elevated in temperature. PIC shall use Time As A Public Health control and discard all product within by 3:00pm.

Observed multiple critical violations throughout inspection such as improper cold-holding temperatures, improper separation, maintaining shell stock tags for records, maintaining proper handwashing stations. RCA: It is the responsibility of the Person In Charge (PIC) to ensure that risk factors are mitigated throughout the shift to ensure food safety is maintained.

Observed employee actively eating in clean dish area. Observed employee's plate of food resting on clean dish shelving unit. Observed second employee's open bottle of Pellegrino without a secure lid and straw stored on cutting board of main prep top table where food was actively being prepped for immediate service. Observed employee bottle of orange juice stored on top of roll-top cool of main prep line. Observed employee water bottle and Gatorade stored in reach-in cooler next to facility food. Observed employee place drink (with lid and straw) on cutting board of an actively used prep top cooler. CA: PIC discarded all employee drinks. An area was identified for prep cooks to stored drinks in coolers that are away and below facility food.

Observed both inside and outside bar to not have paper towels near hand sink. When asking about hand washing procedures, employee stated that napkins were used for hand drying. Observed no hand soap in outside bar. CA: PIC was able to provide hand towels at both bars. RCA: PIC shall place hand soap at all hand sinks.

Observed dishwasher not producing a sanitizer residue for two cycles. CA: After priming the machine and running three cycles through, the dishwasher was able to produce a sanitizer residue.

Observed menus to contain the reminder statement to be light colored and not easily readable to guests. Observe no asterisks on appropriate undercooked foods. RCA: 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed several flies in kitchen near back hand sink around oil containers. Flies were observed around prep top coolers in area. RCA: PIC shall provide evidence of pest control service at informal hearing. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed three pet dogs walk through the facility during inspection to access outdoor patio. No dogs were observed to be within the facility for dining. RCA: 511-6-1.07(5)(o) - Prohibiting Animals (Pf) (o) Prohibiting Animals. (vi) Pet dogs may be allowed in outside dining areas of a food service establishment that are accessed from the outside of the establishment under the following conditions:

(I) The food service establishment prepares written procedures that include:

I. A diagram of the outdoor area to be designated as available to consumers with pet dogs; Pf

II. The establishment’s procedure for assuring that employees do not touch, pet or otherwise handle pet dogs and for immediately cleaning accidents involving dog waste. The procedure must also describe the location of materials and equipment necessary to clean up accidents involving dog waste; Pf and

III. The establishment’s procedure for notifying employees and consumers of the requirements of this paragraph. Pf

(II) Pet dogs may not come into contact with serving dishes, utensils and tableware. Pet dogs are also not allowed on chairs, tables and other furnishings. Pf

(III) Employees and consumers may not provide food to pet dogs. Pf

(IV) Pet dogs must be on a leash and under control of the consumer at all times. Pf

(V) At no time may pet dogs be permitted to travel through the indoor or non-designated outdoor portions of the food establishment. Pf

Upon entering the facility, observed multiples flies in host area and inside bar. Observed multiple house flies on main cook line of kitchen. RCA: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed inspection report not displayed in public view during inspection. CA: Inspection report was stored in-office. PIC retrieved inspection report and will place updated inspection in visible location.

Observed bowl being used as a scoop for bulk flour and stored within the food product. CA: PIC removed bowl and placed in dish pit.

Observed TCS items above 41F in two roll top coolers (slaw, crab cakes, hamburger, etc.) CA: Due to storms the night before, the breaker had tripped both units off. One unit had been discovered by staff prior to inspection but food had not been discarded from unit that had been held longer than four hours. The second unit was discovered during inspection. PIC discarded all food that was held longer than four hours and will not use units until maintaining proper temperatures. RCA: Upon start of shift, employees shall check coolers to ensure proper function.

Observed an employee's cup of coffee without a lid or straw stored directly atop clean dishes. Coffee drips were observed on the clean dishes below coffee. Observed container of employee food resting on clean dishes in dish pit. CA: PIC discarded coffee and placed employee food in appropriate area. PIC placed all contaminated dishes in dish pit. RCA: A designated area for employee food and drinks shall be identified to separate from facility food entirely.

Observed dishwasher not reading any chemical level at start of inspection. The sanitizer was empty and after PIC changed the sanitizer, the dishwasher took 10 cycles before indicating a sanitation level. CA: Dishwashers shall all be test with appropriate test strips upon start of shift.

Observed menus to contain the reminder statement to be light colored and not easily readable to guests. Observe no asterisks on appropriate undercooked foods. RCA: 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed multiple house flies in restaurant and kitchen. PIC indicated that the facility had received a key drop delivery and believes that the delivery person left the doors open for a prolonged amount of time. RCA: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

Observed bowl being used as a scoop for bulk flour and stored within the food product. CA: PIC removed bowl and placed in dish pit.

Observed most dishes to be stored upright without proper protection from overhead contamination. CA: PIC inverted all dishes.

Observed multiple to-go boxes stored upright without any overhead protection. CA: PIC inverted to-go boxes to protect.