Molly McGuire's / Spanky's Islandside

Observed flies within the kitchen near the grill area and the dish-pit area. CA: PIC shall eliminate harborage conditions for all flies in the kitchen. RCA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies. Routinely inspecting the premises for evidence of pests. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections

observed back chest freezer gasket not securely attached and top to be duct tapped together. CA: PIC shall fix gaskets and lid of chest freezer. RCA: Equipment shall be maintained in a state of repair and condition that components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed accumulation of food debris within the gaskets and doors of multiple reach in coolers located in the food prep area, grill area and beer walk-in cooler. Observed food debris build up on multiple racks within both walk-in coolers. Observed food debris build up on the walls of the walk-in coolers. CA: PIC shall deep clean all non-food contact surfaces of equipment. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed missing tiles on the kitchen floor next to the grill area. CA: PIC shall replace and fix missing tiles to make it cleanable. RCA: floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed food debris build-up on the walls of the salad and batter prep area. Observed food debris on walls throughout the entire kitchen and prep areas and near dishwashing pit. CA: PIC shall deep clean entire kitchen and facility.

Observed multiple wiping cloths used as shelf liners in the following areas: below grill, on-top of cookline reach in cooler, below batter station.

RCA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution and used for no other purpose.

Observed the salad prep reach-in cooler to have gasket not securely attached to the door.

RCA: Equipment shall stay in good repair and equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact.

Observed an accumulation of dust around inside walk-in cooler's fan. Observed food debris and build-up on top shelf of expo line and other shelving through out kitchen.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build-up of debris in corners, back, and gaskets of reach-in coolers. Observed water pooling in bottom of reach-in cooler near server's station.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build-up on walls of salad and batter prep area. Observed food splatter on ceiling through out kitchen.

RCA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed black build-up around air units in dish area and prep area.

RCA: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Observed roll-top cooler on main cook line not capable of maintaining safe temperatures of 41F or below on top portion. Observed entire roll-top cooler containing raw chicken, fish, shrimp, egg rolls, mozzarella sticks and oysters not capable of maintaining safe temperatures of 41F or below. CA: All food items shall be discarded at 3:30pm. PIC is responsible for ensure this is complete. Unit shall not be used to store food under temperature control until repaired and verified by the Chatham County Health Department.

Observed tuna and salmon stored in vacuum sealed bags and not removed for thawing. CA: PIC discarded fish and educated staff on proper thawing. RCA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 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:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed chicken in prep top table on left side of unit to be held over 41F (see temperature log for details). All food items were prepped in the morning (9:30am) and are still in the SAFE zone. CA: If the food items within unit since the morning are not sold by 1:30, items will be discarded. PIC will use ice baths with the prep top during hot days to ensure temperatures can be maintained. Unit will be turned down to maintain a lower ambient temperature.

Observed bar dishwasher not producing a sanitizer residue. CA: PIC shut down unit and shall not use it until contractor services the unit.

Observed tuna and salmon stored in vacuum sealed bags and not removed for thawing. CA: PIC removed all fish from packaging and educated staff. RCA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 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:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed box of shrimp stored on floor of walk-in freezer. Observed boxes of juice bottles stored on floor of prep area. CA: PIC picked items up and placed on shelves.

Observed wiping cloths lining bottom of roll-top cooler on main cook line. Towels were used to catch condensation and were saturated. RCA: Wiping cloths shall only be used for wiping. Cooler shall be cleaned at a higher frequency to prevent water accumulation.

Observed back door of kitchen left open with air flaps tied together to create large openings. RCA: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

Observed items in prep top table to be held over 41F (see temperature log for details). All food items were prepped in the morning (11am) and are still in the SAFE zone. CA: If the food items within unit since the morning are not sold by 2:30, items will be discarded. Other items that were restocked within the hour (chicken) were placed on ice baths. PIC will use ice baths with the prep top during hot days to ensure temperatures can be maintained. Unit will be turned down to maintain a lower ambient temperature.

Observed bar dishwasher not producing a santizer residue. CA: PIC shut down unit and shall not use it until ecolab services the unit.

Observed single-use styrofoam cup without a handle being used as a scoop in the batter container. Observed a single-use plastic ounce cup stored in the cut tomatoes being used as a scoop. CA: PIC removed cups and discarded.