MCGOWEN'S

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler in kitchen, tilapia defrosted in reduced oxygen package. Operator stated defrosted less than three hours. Operator started to remove from package.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open chicken over ready to eat fried in chest freezer. Operator properly stored food Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach under chest freezer. Observed two dead roaches in dry storage area away from food and food equipment. Operator cleaned and sanitized area Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at kitchen white stand up cooler

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar area- hand wash sink -no hot water provided. Employee fixed during inspection. Corrected On-Site

Basic - Food stored on floor. Large can of tomatoes on floor by storage . Employee moved to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area

Basic - Wet mop not stored in a manner to allow the mop to dry. inside bucket, employee removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat fries in chest freezer. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white stand up cooler ; sour creams (50F - Cold Holding). Per operator items placed in unit from other cooler less than four hours ago. Operator placed items in freezer to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over head of unwashed lettuce in white refrigerator in kitchen. Operator moved raw fish to lower shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger patties stored over raw fish inside white refrigerator in kitchen. Operator rearranged and stored foods correctly. Corrected On-Site

Basic - Fryer oil not stored at least 6 inches off of the floor in kitchen. Operator elevated Corrected On-Site

Basic - Single-service articles improperly stored. Cases of cups on floor in dry storage area. Operator elevated Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken

Basic - Food stored on floor. Containers of fryer oil on floor in kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both kitchen microwaves have food debris in them. Employee began to clean. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled top of burger bun with bare hands to assemble sandwich. Stopped employee and discarded bun. Reviewed proper procedures for washing hands and using gloves. Employee washed hands, put on gloves, and reset sandwich with new bun. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line, marinated chicken (58F - Cold Holding). Per employee out of cooler 30 minutes to cook in near future. Employee placed back in cooler to rechill until ready to cook. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. 2 of 3 white refrigerators in kitchen ambient thermometers reading below freezing. Non TCS foods in 2 units, none frozen. Large unit in corner, temperatures correct. Operator replaced with new thermometers. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cases of bottled beer on floor in front of hand sink. Manager moved all cases away from sink. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Handicap restroom.

Basic - Food stored on floor. Half case of plastic bottled water on floor next to hand sink. Employee moved water to top of beer cases. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Container of raw hamburgers (35-41F - Cold Holding) on bottom shelf of prep cart at room ambient temperature of 82F on thermometer. Per employee, out of freezer 1.5 hrs. Employee placed container in reach in freezer to finish thawing under refrigeration. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In corner fridge in kitchen, containers of raw burgers and raw fish above containers of raw onions and tomatoes. Employee rearranged all items for proper separation. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. In handicap restroom.

Basic - Working containers of food removed from original container not identified by common name. Container of flour on prep shelf in kitchen not labeled. Employee labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at bathroom at 78°F.

Basic - Ice buildup in reach-in freezers- throughout kitchen.