FISHING HOLE RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed diced tomatoes 44f, salsa 46f, shredded cheddar 50f, shredded lettuce 49, cut lettuce 52f in upper make bar cooler, over 4 hours per employee. Also observed raw chicken wings 47f, raw chicken tenders 44f, cooked pasta 45f, tuna dip 44f, bayou sauce 46f in cook line low boy reach-in cooler, over 4 hours per employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed diced tomatoes 44f, salsa 46f, shredded cheddar 50f, shredded lettuce 49, cut lettuce 52f in upper make bar cooler, over 4 hours per employee. Also observed raw chicken wings 47f, raw chicken tenders 44f, cooked pasta 45f, tuna dip 44f, bayou sauce 46f in cook line low boy reach-in cooler, over 4 hours per employee. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced tomatoes 47f, diced tomatoes 44f in upper make bar cooler. Also observed coleslaw 49f in lower make bar cooler. Owner stated all items have been in make bar cooler less than 4 hours. Owner moved items to another cooler during inspection for cooling. Corrective Action Taken Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed storage pans wet nesting on rack in dishwashing area of establishment.

Basic - Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground. Establishment cleaning oil filter machine outside on ground. Grease buildup on ground on side of building. Operator has begun clean-up efforts for area. Admin Complaint

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. Dishmachine chlorine level reading 0 ppm. Operator set up triple sink with chlorine reading 100 ppm. Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. One live roach observed in sticky trap under drink machine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cole slaw 49f, mahi 50f, catfish 50f, mullet 54f all less than three hours. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for yellow rice

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. Observed thawed fish in sealed vacuum packaging.

Basic - Dead roaches on premises. Observed one dead roach in closet at server station. Operator cleaned and sanitized area during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in dish area.

Basic - Food stored in a prohibited area. Observed two reach in freezers on outdoor patio with no wall protection.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for pasta sauce not above food level in container.