Flying Fish Bar & Grill

Observed black and yellow build-up on ice machine baffles. RCA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed salmon and tuna thawed in unopened reduce oxygen packaging. CA: PIC dicarded all thawed fish within unopened packaging. 511-6-1.04(6)(c) - Thawing (C) 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

Observed scoop in several food items throughout kitchen stored in a way that did not protect food from contact with the handle. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

Observed plates near expo area stored upright without proper protection from overhead contamination. RCA: 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (ii) Covered or inverted.

Observed single service paper boats stored upright without proper protection from overhead contamination. RCA: 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

Observed several items in chef drawers cold-holding above 41F in chef drawer (raw fish, raw shrimp, sausage and corn mix)(see temperature log). Obsered Observed key lime pie cold-holding above 41F in reach-in cooler. Observed ambient temperature reading of 52F. COS: PIC stated chef drawers were left open during busy point of service. Unit was holding temperature. Items held in drawers were iced down to rapidly cool. PIC discarded key lime pie. Other TCS items held in reach-in cooler were already placed on ice bath to cool and held a temperature of 41F or below.

Observed raw chicken stored next to French fries in reach-in cooler near fryers. Observed raw fish stored next to green tomatoes in same cooler. CA: PIC discarded food due to being out of temp. Separation charts were provided to facility.

Observed multiple coolers not within the proper cold holding temperatures of 41F or below. The following coolers were out of temperature during inspection: oyster reach-in cooler, fryer reach-in cooler, reach-in cooler drawer (not in use), walk-in cooler, and walk-in freezer (not in use). CA: PIC discarded all product that was not within the safe temperatures (see comments for list). PIC brought maintenance to facility during inspection to begin working on the units. PIC shall call the Chatham County Health Department when units are repaired to verify.

Observed walk-in cooler to be in defrost mode during inspection. Initially the unit was maintaining ambient temperature of 49F. Upon further inspection twenty minutes later, the unit was maintaining a temperature of 39F. The unit has been in heavy active use all morning. CA: PIC shall monitor all food product for two hours to ensure proper cooling to safe temperatures. If any product remains out of temp, it shall be discarded. PIC shall retrain staff to monitor cooler temperatures and limit time spent with door open.

Observed black build-up on both ice machines. RCA: Ice machines shall be emptied and deep cleaned following this inspection.

Observed dishwasher not producing a sanitizer residue upon first inspection. CA: Sanitizer was empty. PIC replaced chemical and rewashed dishes. PIC shall train staff to test dishwasher twice daily to ensure functionality of unit.

Observed reach-in drawer with an ambient temperature of 44F. Drawer contained burgers (43F) and hotdogs (44F). CA: Hamburgers had been placed into the cooler from the walk-in at 12:00pm. PIC cooked the burgers fully and appropriately cooled. Hotdogs were stored in drawer overnight and were discarded.

Observed egg wash stored on countertop without proper cold-holding. PIC indicated that the egg wash is only used during lunch rush (11am-3pm) and then discarded. Employees are trained to monitor the wash to ensure it does not heat past 70F. CA: PIC will begin using a proper Time as a Public Health control protocols and will label discard times for egg wash. PIC discarded the egg wash.