JIMMY BUFFETT'S MARGARITAVILLE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish washer tested at 10ppm. Chlorine and detergent lines were switched. Manager corrected lines during inspection and primed machine. Tested at 100ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broiler station: Swiss cheese 61F, per manager unknown amount of time. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broiler station: Swiss cheese 61F, per manager unknown amount of time. See stop sale. Grill drawer: burger 52F, establishment has documentation that burgers were 35F approximately 2 hours prior. Burgers moved to walk-in cooler for cooling. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink and in dish pit.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in upstairs men's room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed racks in walk-in cooler.

Basic - Objectionable odors in bathroom or other areas of the establishment; dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cilantro butter 49F, shredded lettuce 49F, items on station since approximately 9am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cilantro butter 49F, shredded lettuce 49F, items on station since approximately 9am. See stop sale.

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Cooking- ground beef burger 131F. Re cook- ( med well ) 157F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Drawer- raw mahi 51F, raw shrimp 49F, raw salmon 47F ( 1:00-3:45). Chef placed ice on food. Recheck mahi 43F, shrimp 41F, salmon 39F. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Fruit and vegetable wash hose drains into hand wash sink. Manager moved hose over to the prep sink area. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking- ground beef burger 131F. Re cook- ( med well ) 157F. Cook used thermometer to check temp after inspector checked cook temp on first cook. Corrected On-Site

Basic - Ceiling tile missing in dry storage area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Manager stated cutting boards are in order. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris in walk in freezer.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid and Thawed under no cold running water. Thawing- ribs 59F (3:09-4:09). Cook place ribs on and under ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar gun and two dish racks with mold like substance. Manager had dishwasher throw racks away and had bartender clean soda gun. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server area. Manager had employee stock paper towels. Corrected On-Site

Basic - Ceiling tile missing.two missing ceiling tiles in dry storage area.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Stored food not covered. Observed chili and black beans not covered in hot hold unit. Manager covered all food in hot hold unit. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar being used as dump sink. Manager removed strainer. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored tong side up. Manager put rack in dish area to be washed again and inverted. Corrected On-Site

Basic - Stored food not covered. Observed wings in walk in not covered. Manager covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers stored over ready to eat food in walk in. Employees moved to bottom shelf. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dish machine thermostat not working on rinse cycle. Also no sanitizer dispensing. Employee set up 3 compartment sink to use until dish machine is fixed. Corrected On-Site