- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw catfish is in the reachin refrigerator at an internal temperature of 41 degrees F and is not maintained at 34 °F or below.
- Rapid Reheating for Hot Holding (165 °F in 2 Hrs) (corrected on site) - 5 penalty points
The mashed potatoes and gravy are on the steam table at a temperature of 135 degrees F and are not properly reheated for hot hold.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The reachin refrigerator in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The to-go container shelving located in the kitchen has adhering foreign material.
- Food - GRP
TFER 229.164(f)(3) - Page 33. Containers of stored flour are not marked with the common name of the food it contains.
- Thawing - GRP (corrected on site)
TFER 229.165(a)(11) & (d)(6) - Pages 60 &62. Frozen macaroni and cheese is being thawed improperly.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. (flour container lid, shelving under prep tables used to store clean utensils/food containers)
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Ceiling surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.167(p)(4) - Page 107. Ventilation system is not properly cleaned.
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Regular | 02/11/2016 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw catfish is at an internal temperature of 51°F and is not being maintained at 41 °F or below. The raw catfish was on ice but there was too much food product in the container to maintain proper temperature.
- Toxic Items Properly Labeled/Stored/Used - 3 penalty points
Working containers of sanitizer are not properly labeled. 2 bottles of sanitizer were not labeled.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The ice machine located in the kitchen has/have adhering foreign material. The can opener located in the kitchen has/have adhering food or food particles. Clean the can opener. Single service, single use and clean sanitized knifes stored in the kitchen are exposed to splash, dust, or other contamination.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the ice machine and walkin refrigerator and freezer area are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the walkin refrigerator are damaged. Concrete floor is crumbling and damaged in the walkin refrigerator and freezer.
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were in the ice machine and dry storage area of the establishment.
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Regular | 10/14/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafood is in/on the front reach in refrigerator at an internal temperature of 41°F and is not maintained at 34 °F or below.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The front reach in refrigerator is not holding cold raw and cooked meat products, cheese, tomatoes at 41°F (raw seafood at 34°F). The front prep cooler is not holding cold all foods at 41°F (raw seafood at 34°F). .
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The can opener located in the kitchen has/have adhering food or food particles. The ice machine scoop storage located in the ice machine area has/have adhering foreign material.
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Follow-up | 06/16/2015 | 89 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish and chips batter is at an internal temperature of 68°F and is not being maintained at 41 °F or below. The hush puppy batter is at an internal temperature of 58°F and is not being maintained at 41 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
The all ready to eat foods (breaded foods) is/are stored in contact with or under the raw beef in the reach in refrigerator near the grill.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
Procedures for using time monitoring for food safety are not followed for the hush puppy batter and fish and chips batter. Must mark these batters with a time stamp from the time of preperation until 4 hours later which it must be discarded.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
The cook is drinking in an area other than a designated break area while preparing/handling food or contacting clean food contact surfaces. There is evidence that all employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Equipment Adequate to Maintain Product Temperature - 3 penalty points
The reach in refrigerator near the battering area is not holding cold raw chicken (59°F), raw beef (64°F), raw catfish (49°F), raw shrimp (58°F) at 41°F (raw seafood at 34°F). Must move food product to walkin until the refrigerator unit is able to hold cold temperatures (41°F).
- Handwash Facilities with Soap & Towels - 3 penalty points
No hand drying provisions were available at the handwash facilities in the 3-compartment sink area.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The all reach in refrigerator units (4 units total) in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The reach in cooler located in the battering area has/have adhering batter particles and other foreign materials. The knifes located in the in between the reach in prep cooler and reach in refrigerator has/have adhering food or food particles. Must store knifes in a clean and sanitized area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the freezer and walkin refrigerator are not clean .
- Dead Pest Removal - GRP
TFER 229.167(p)(12) - Page 108. Dead or trapped birds, insects, rodents or other pests were on the floor in the ice machine and dry storage area of the establishment.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty sink in the 3-compartment sink area is not maintained in good repair.
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Change of Ownership | 06/09/2015 | 71 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The shredded cheese is at an internal temperature of 52°F and is not being maintained at 41 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) - 4 penalty points
There is evidence that food service employee is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The reach in beer cooler in the bar area did not have a readily available and visible thermometer.
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Change of Ownership | 06/09/2015 | 88 |
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