WHO DAT BAR AND GRILLE

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed hamburgers on grill then handled cut tomatoes without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Chicken and fries stored underneath heat lamps.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad in reach-in cooler at front of kitchen dated 7/1. Owner discarded chicken salad. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler at front of kitchen: macaroni (47F - Cold Holding); chicken salad (48F - Cold Holding); grouper (47F - Cold Holding); flounder (49F - Cold Holding). Owner stated items placed in cooler 3 hours prior to temperature being taken. Manager placed items in reach-in cooler to reduce temperature to 41F. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer across from kitchen hand washing sink: chicken (125,122,118F - Hot Holding). Manager stated items cooked to proper temperature at 11:00 am. Manager placed item in oven to reheat. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Can opener on prep table next to salad prep cooler. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to salad prep reach-in cooler. Owner discarded drink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach-in freezer across from salad prep reach-in cooler. Owner discarded item. Corrected On-Site

Basic - Missing drain plug at dumpster. Dumpster at front of property. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and crabs thawed at room temperature. Employee placed items in reach-in cooler to thaw. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in bar area, 0 ppm. Employee added sanitizer to bucket, 200 ppm. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in bowls underneath heat lamps.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer across from fryer: chicken (115,125F - Hot Holding): chicken (115F,125F - Hot Holding). Owner stated item placed in warmer one hour prior to temperature being taken. Owner returned wings to oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at the end of the prep table in storage area. Soda gun in bar area.

Basic - Floor not cleaned when the least amount of food is exposed. Floor behind grill and ovens greasy.

Basic - Missing drain plug at dumpster. Dumpster on the left side. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table next to fryers.

High Priority - Observed Employee failed to wash hands before putting on gloves to initiate a task working with food. Inspector consulted with new employee of the when hands should be washed and gloves changed Corrective Action Taken

High Priority - Observed Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Non-continuous cooked wings cooked 2 hours prior to inspection not marked with time. Manager placed marked time Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper fillets at 45°F that were thawed earlier in the day and Cut tomaotes cur earlier in the day at 46°F in Reach in Cooler in kitchen that was recently used during lunch rush. Ambient temp of Reach in Cooler 33°F.

Basic - Carbon dioxide tanks not adequately secured in bar area. Manager secured all tanks. Corrected On-Site

Basic - Observed Employee with no hair restraint while engaging in food preparation.

Basic - Observed Missing drain plug at one of the two dumpsters.

Basic - Observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. one of the Reach in Freezers that are side by side has a gasket wild a mold like substance.

Basic - Observed Single-service articles ( box of towels and foam cups) improperly stored on floor in dry storage area behind bar. Employee placed on shelf 6" above ground Corrected On-Site

Basic - Observed one Dead roaches on floor in dry goods storage area.