THE POBOY SHOP

Observed food containers of raw chicken, cut lettuce, sliced tomatoes, hush puppy batter, and sauce stored under both prep top coolers without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. COS: Food employee provided plastic coverings for each food container stored under both prep top coolers.

Observed a box of single service paper towels, to-go food container, and cups stored on the floor in the dry storage area. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. Single-service and single-use articles shall be stored and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Food employee moved each box to a shelf in the dry storage area.

Observed raw beef burger patty was placed side by side with gator and raw meat was placed above the raw fish in the walk-in cooler. CA: Discussed with the person in charge that raw animal foods such as fish/seafood, beef and chicken should be stored separately according to their cooking temperature. COS: Person in charge separated all the foods in different shelves.

Observed time/temperature control safety food such as lettuce and tomato were at above 41F. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below for cold holding. COS: Person in charge placed all foods into the ice bath and kept them in the walk-in cooler.

Observed mechanical dish machine in the bar area is a low temp dish machine, but it didn't reach at 120F final rinse temperature. CA: Discussed with the person in charge that low temperature dish machine final rinse temperature should be at 120F for proper sanitization. Advised to use 3-compartment sink for sanitizing dishes.

Observed time/temperature control safety food such as cut lettuce, tomatoes, in house ranch, burger patties were tightly wrapped while cooling in the walk-in cooler. CA: Discussed with the person in charge that when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed clean dishes and utensils were wet while stacked together on the shelves on top of the meat sink. CA: Discussed with the person in charge that after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried.

Observed fish/seafood items are thawing in the produce sink. CA: Discussed with the person in charge that produce sink shall be used only for vegetables. COS: Person in charge removed the fish from the produce sink.

Observed mechanical dish machine in the bar area doesn't have chlorine sanitizer at the proper level according to the manufacturer's instruction. CA: Discussed with the person in charge that a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation, chlorine solution should be at 50 PPM to sanitize equipments and utensils.

Observed grouper fish in the ROP are thawing under the running water without removing the packaging. COS: Discussed with the person in charge that 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 prior to its thawing.

Observed a crockpot of boiled peanuts for self-service doesn't have sneeze guard for food protection. CA: Discussed with the person in charge that food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means.

Observed food employees wearing watches and bracelets while handling food. CA: Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band.

Observed ice scoops stored directly on the ice. CA: Discussed with the person in charge that ice scoops need to be stored in a clean, protected location.

Observed single service items are stored directly on the floor. CA: Discussed with the person in charge that single service items needs to be stored at least 6 inches (15 centimeters) above the floor.

Observed personal beverage cup stored near the food prep area and also personal food stored above the food. CA: Discussed with the person charge that areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.