Captain Stan's Satilla River Smokehouse

Back cooler holding raw ground beef at 48F, salad at 44F and ribs cooked last night at 49F/Discard any food out of temp > 4 hours and moved foods just prepped to cooler that is working and holding food temp at 41F or less

No paper towels at back hand sink/Replaced

Mold on ice machine shield/Clean, Old labels present on "clean" stacked food containers/Remove old labels prior to washing

Doors open throughout facility/Keep doors closed to food storage, prep and cook areas to prevent pest activity

At time of inspection, observed Time/Temp. Control for Safety (TCS) foods held at temperatures above 41 degrees F in reach-in cooler (Ziploc of pulled chicken at 57 degrees F and Ziploc of salad at 61 degrees F). COS: PIC discarded the TCS items above 41 degrees F. Cold-held TCS items must be held at 41 degrees F or less.

At time of inspection, observed boston butts cooling in containers with tightly snapped lids, not allowing heat to escape. COS: Lids were unsnapped and placed over containers with gaps, allowing heat to escape and cold air to reach the food. When cooling, loosely cover foods to allow expedited cooling to occur, preventing foods from remaining in the temperature danger zone for too long.

At time of inspection, observed fish within reduced oxygen packaging (ROP) being thawed in a container of water in the RIC. Label states remove from packaging before thawing. COS: PIC removed the fish from the ROP to thaw in a container in the RIC. ROP fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the ROP environment prior to thawing under refrigeration.

At time of inspection, observed tongs in a container of 82 degrees F water. PIC states the tongs are used to dispense smoked chicken from the chafing dish. COS: PIC washed, rinsed, and sanitized tongs and states tongs will be held in a dry container and will be changed out every four hours.

At time of inspection, observed shield in ice machine with mold-like substance accumulated. Clean and sanitize often enough to prevent buildup/accumulation. PIC states he will have the ice machine emptied and cleaned and saniitized.

At time of inspection, observed boston butts in containers with tight-fitting lids, not allowing for expedited cooling of butts (from 135 to 70 degrees F within two hours and then from 70 to 41 degrees F or below within four additional hours (six hours total)). COS: Lids left ajar, allowing heat to escape. Before end of inspection, boston butt temperature was falling.

Prepped butts cooling in cooler with tight lidded containers that will not allow to cool with in 6 hours/Store loosely covered until cooled to 41F in cooler, Food in chest coolers with ice level only touching bottom of container/Bring ice levels up around food ensure temperature is maintained at 41F or below for cold hold

Continue work on physical facilities and refinishing rusted shelving

Raw ground beef package on top of raw bacon and raw shell eggs/Store according to cook temps

Many TCS foods meant to be cold stored at 41F or below holding temp at 44F-61F/Discard any foods out of temp for more than 4 hours and insure cold hold foods are stored at 41F or below

TCS foods meant to be hot held at 135F or above being held at 109F-120F/Discard any foods out of temp for > 4 hours and insure temperature is held at 135F or above

Utensils in front hand sink/Moved, Faucet without water mixing valve at front hand sink/Install within 60 days, Employee using 3 compartment sink in kitchen to wash hands and no obvious designated hand sink in area with signage/Place sign at sink and make sure all hand sinks are stocked with soap and paper towels, No paper towels at back hand sink/Corrected. No hand sink servicing bar area/Replace or advise employees to wash hands in back area

No covering over outdoor cooking units/Install covering whether awnings, umbrellas, etc. to cover and protect any foods possibly contaminated from overhead

Old labels present on outside of clean stacked buckets/Remove labels prior to washing

Doors open throughout facility/Keep doors closed to food storage, prep and cook areas to prevent pest activity

Using chest coolers and ice for about half of cold holding in facility/Install thermostatically controlled coolers or keep ice levels up around food levels and maintain food temps in coolers at 41F or below

Large slabs of raw beef thawing in water at 55F in back area/Must thaw under running water, in cooler, microwave or as part of the cooking process

Thermometer in cooler holding at 49F in back reading at 30F/Replace

Lemon container stored in ice for consumption at front bar/Corrected

Ice scoop handles down in ice/Store with scoop handles up out of food

Rust present on shelving in coolers/Refinish or replace

Under cabinets , equipment, etc. debris and build up present/Clean thoroughly and more frequently, Ice build up in freezer/Defrost

Cracks throughout flooring/Seal cracks to allow for easy cleaning, Multiple items stored out back and not in use that could allow for pest harborage/Clean up out back to prevent