Savannah Yacht Club (Base of Operations)

Observed slime like build up on metal baffle of the Ice maker in the front food service area of the kitchen. CA: PIC shall remove baffle burn all ice and deep clean. RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed black build up on gaskets of walk in cooler, fish refrigerator and other reach in units throughout the facility. CA: PIC shall clean or replace gaskets. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed prep top cooler on main cook line not capable of maintaining proper cold holding temperatures of 41F or below. Observed items stored in roll-in cooler not properly held at the safe temperature of 41F or below.

CA: Prep top cooler was in active use. All items were placed within the cooler two hours prior to inspection, all items shall be discarded within two hours. Roll-top cooler was observed to maintain temperature of 42F. Items within the cooler were cooked and placed into the cooler the night before. Items are believed to not be properly cooled prior to entering static "cold-holding". PIC discarded all food held above 41F. See comments for log.

Observed a refrigerated prep rail on a shelf in the main cook line with foods stored uncovered and without overhead protection. CA: PIC had kitchen staff obtain lids and place them on each of the individual containers.

High-temperature dishwasher was only able to achieve a temperature of 154F, therefore was not properly sanitizing the dishes. CA: PIC instructed the dishwashing staff to sanitize all dishes in the three compartment sink until the dishwasher can be repaired.

Observed boxes of food products stored on the floors under the racks in the walk in cooler. Observed canned goods stored on the floor in the dry storage area. CA: PIC moved items off the floor and onto shelves.

Observed wet wiping cloths not stored in sanitizer solution in multiple places around the kitchen. CA: PIC picked up all stray cloths.

Observed facility participating in vacuum-sealing for meats and vegetables. CA: PIC discarded all ROP packaged foods held longer than 48-hours. RCA: 511-6-1.04(6)(k) - Reduced Oxygen Packaging, Criteria (P, Pf) (k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria.

1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes.

Observed lobster stock stored on the floor of the walk-in cooler. Observed boxes of food product stored on the floors on the walk-in freezer. RCA: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed PIC not able to locate testing strips for 3 compartment sink and dishwasher. RCA: Facility shall obtain testing strips for each bar, kitchen triple sink and hi-temp strips for dishwasher. Testing strips shall be readily available for daily testing.