CATFISH COUNTRY

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. Provided a copy to the email.

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. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade located at the end of the prep table near the expo line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, fish, seafood inside the walk in cooler.

Basic - Floors not maintained smooth and durable. Dishwasher area.

Basic - Open dumpster lid.

Basic - - From initial inspection : Basic - Bakers Rack shelves with rust that has pitted the surface. Next to the reach in cooler near the steam table. Warning - From follow-up inspection 2025-03-06: Rust present. Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Bakers rack next to the reach in cooler. Warning - From follow-up inspection 2025-03-06: Cardboard in use. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47F in the top section of the reach in cooler across the fryers. The fish was put on ice. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food on the cook line.

Basic - Food stored in undrained ice. Container of fish in the top sect of the reach in cooler across from the fryers. The water was removed.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed from previous plans dish machine, hand sink and three compartment sink was moved to extension on back kitchen. Food prep sink installed in walk in cooler with no hand sink. Server station with ice bin, and coffee/tea station and no hand sink Warning - From follow-up inspection 2024-02-13: Not submitted. Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rinsed his hands with gloves in a container of dirty water across from the cook line. I had the employee to remove the gloves and wash his hands at a designated hand wassink. Corrective Action Taken

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. Provided a copy by email. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Water from the hand washing sink used to store utensils. Water was discarded. Corrective Action Taken

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans not submitted. Dishwasher area was extended and prep and hand washing added inside the walk in cooler. Advised operator to submit plans to plan review. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Employee washed his hand without using soap. I had the employee to wash his hands using soap. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food on the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 100F. The operator discarded the water. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Stored food not covered. Fish, shrimp, rice Cole slaw inside the walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan of black beans in hand sink. Manager removed and coached employee Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish machine

Intermediate - Observed stained cutting boards on cook line

Basic - Floors not maintained smooth and durable. Observed missing grout throughout kitchen

Basic - Food storage containers cracked or broken in dry storage

Basic - Food stored on floor. Observed container of tea bags proping server door open. Manager got off of floor Corrected On-Site

Basic - Hole in or other damage to wall. Under dish machine and hand sink in dish area

Basic - Walk-in cooler and dry storage shelves with rust that has pitted the surface.

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. Tested at 0ppm Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2022

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked collards (121f - Hot Holding) manager reheated to 165f Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several Pans of coleslaw, cooked mushrooms, cut tomatoes, and cooked beans in walk in cooler not dated and were prepped more than 24hours prior.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris and lime scale inside warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Equipment in poor repair. Gasket on walk in cooler damaged.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. On cook line

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle for mashed potatoes laying on top of product. Manager removed Corrected On-Site

Basic - No copy of latest inspection report available.

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. Tested at 10ppm. Had employee change out sanitizer and tested at 50ppm 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 ret lettuce tomato and onion with bare hands. I educated employee and had them put gloves on. And employee discarded product. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Container of soapy water stored on make line next to cut lettuce and tomatoes. Had cook move it

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently 4 cooks working

Basic - Accumulation of debris inside and outside warewashing machine. As well as lime scale buildup on inside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in third pan in water temping at 114 degrees. Had cook removed them and empty water Corrective Action Taken

Basic - Insect control device installed over food preparation area. Observed yellow fly catcher on salad cook line by clean utensils l had employee remove Corrective Action Taken

Basic - Spray hose missing at plumbing fixture, at dish sink

Basic - Stored food not covered. Pans of fish, cut tomatoes in walk in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.