Hook Fish and Chicken

Observed buildup on all soda dispensing nozzles. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Nozzles were cleaned during inspection; discussed increasing cleaning frequency.

Observed Time/Temperature Controlled for Safety (TCS) food items(cut cabbage for coleslaw) that are labeled as "keep refrigerated" were not discarded per manufacturer's expiration date. CA: Time/temperature control safety foods that are labeled as “keep refrigerated” used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Bags of coleslaw were discarded by PIC. Discussed routinely checking dates.

Observed in-use utensils not stored with the handle above the top of the food in the container. CA: In use utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar. COS: Cups were removed; other handles were cleaned and corrected.

Observed build-up of grease and dirt on nonfood-contact surfaces of fryers, single service shelving, drive through area, prep area for to go orders, sugar container, and container lids. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. All areas shall be thoroughly cleaned and documentation sent to Carly.Harper@dph.ga.gov.

Observed grease and dirt build up on floors, walls, and ceilings throughout establishment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed cleaning more frequently; send documentation of cleaning to Carly.Harper@dph.ga.gov once completed.

Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

Observed Time/Temperature Controlled for Safety (TCS) food items that are labeled as "keep refrigerated" were not discarded per manufacturer's expiration date. Box of coleslaw was discarded by PIC. Discussed routinely checking dates.

Observed multiple flies throughout establishment. Corrective action: Contact pest control company to address this issue and create a plan to properly control flies. PIC contacted pest control during inspection.

Observed several broken tiles in the kitchen area in need of repair. Also observed a large buildup of grease and food debris on the floors and walls in the main kitchen, mainly around fryer area. Deep clean kitchen area and repair tiles as soon as possible.

Observed handwashing sink in the kitchen was being used for other purposes other than handwashing. A handwashing facility may not be used for purposes other than handwashing. COS: Cloths were removed from hand sink.

Observed buildup on soda dispensing nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Nozzles were cleaned during inspection.

Observed food handling employee with no hair restraint. Corrective action: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable hair nets or hats, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed hand wash sink in kitchen area lacking proper hand drying provisions. Hand drying provisions were placed at hand sink.

Observed buildup of slime on soda dispensing nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Nozzles were cleaned during inspection.

Observed several broken tiles in the kitchen area that need repair. Also observed a large buildup of grease and food debris on the floors and walls in the main kitchen. Deep clean kitchen area and repair tiles as soon as possible.

Observed employee switch from working with raw food to ready-to-eat food without washing hands. Discussed proper hand washing procedure.

No paper towels at handwashing sink. COS, PIC placed paper towels at the handwashing sink.

Observed TCS foods cold held at greater than 41 degrees Fahrenheit. Flour, cornmeal, and breading with pieces of fish, shrimp, etc. in them from day before sitting out at ambient temperature. COS: All items discarded. These items need to be cold held at 41 or below or use time as a public health control. TPHC paperwork given to manager.

Observed individually portioned slaw cups stored with no dates. COS: Dates applied to items. Allowed to keep based on date of large container of slaw in walk in cooler. Ensure these items are dated.

Observed containers of raw chicken stored over raw seafood in the reach in cooler by the fryers. COS, PIC properly stored raw food according to cook temp.

No paper towels at handwashing sink. COS, PIC placed paper towels at the handwashing sink.

Observed ice cream scoop in the handwashing sink in the main kitchen. COS, PIC removed the scoop and cleaned the handwashing sink. Handwashing sinks are for handwashing only.

Observed several broken tiles in the main kitchen that need repair. Also observed a large buildup of grease and food debris on the floors and walls in the main kitchen. Deep clean kitchen and repair tiles as soon as possible.