LEATHERWOOD FISH LODGE

Observed in RIF, raw chicken over catfish and coleslaw. Raw chicken was also placed next to RTE boiled shrimp. PIC to COS rearranged fridge to reflect correct FSO. Fish will need to be cooked to 165F. FSO guidance provided to PIC.

No CFSM; Must obtain certification for at least one staff member

No hot water @ prep sink or women's restroom hand sink. PIC to consult with plumber within 72 hours.

Observed leak under prep sink. pic to consult with plumber within 72 hours.

observed an attached hose hanging below flood rim level @ prep sink and mop sink. Must have air gap for backflow prevention.

Observed no self-closures on bathroom doors. PIC to have self-closures installed.

Trash receptacles outside overflowing, creating pest hazard

Floors need coving in food prep areas; Walls are in poor condition at floor/wall junctures; Gaps need to be sealed, smooth and easily cleanable; All floors, walls, ceilings must be maintained in good repair, smooth and easily cleanable

Hood system inadequate; Ventilation system over fryers is insufficient to prevent grease build up and smoke; Build up of grease found over this area. PIC to schedule hood inspection within 10 days with fire safety professional.

No CFSM; Must obtain certification for at least one staff member

Only one reach in cooler exists in use for the operation and it is not able to keep up with volume of food/use during business hours; Personnel cooler may have to be used until additional cooler purchased

Evidence of pests (mice) near water heater- sticky traps/chewed foam; consult with pest control operator for routine service and clean/seal floor/wall gaps thoroughly

Seal any gaps that may allow for pest entry at walls; get rid of unnecessary items at back of building (old cardboard, broken equipment, etc.), as these create harborage conditions for pests

Trash receptacles outside overflowing, creating pest hazard

Found trash/unused items not stored in receptacles in rear of building under shed, creating harborage for pests; Clean rear area outside/behind building and properly store waste/unused items

Floors need coving in food prep areas; Walls are in poor condition at floor/wall junctures; Gaps need to be sealed, smooth and easily cleanable; All floors, walls, ceilings must be maintained in good repair, smooth and easily cleanable

Hood system inadequate; Ventilation system over fryers is insufficient to prevent grease build up and smoke; Build up of grease found over this area

Regular fans being used instead of mechanical vent hood system. Smoke from cooking not being vented properly

No certified food safety manager (CFSM) in the food establishment. Food service establishments shall have a CFSM within the facility during all hours of operation. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam, and obtain a new certificate.

Plumbing at the prep and mop sink are not in good repair with leaks. Sink plumbing needs to be in good repair with hot and cold running water.

Floors need coving in food prep areas. Walls are in poor condition, fix any gaps/damage/etc in the walls so it is in good repair, smooth and easily cleanable. Ceilings have had leaks, there are gaps where insulation is showing, and a whole in front of the ice machine. Ceilings need to be in good repair, smooth, and easily cleanable.

Numerous long light bulbs need shielding in prep and main kitchen areas. Shield bulbs to protect food, equipment, utensils, and single-service items.

Raw chicken not covered properly in the reach-in-cooler (RIC) on the bottom shelf touching a gallon of milk (ready to eat food) and on the same shelf as raw fish. Separating raw animal foods during storage, preparation, holding and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Separation of raw proteins by cooked temperatures on different shelves or by other means approved by the Health Dept. Ready to eat foods need to be placed on the highest shelf, highest cook temp foods (such as chicken) placed on the lowest shelf, and other food items placed accordingly.

No certified food safety manager (CFSM) in the food establishment. Food service establishments shall have a CFSM within the facility during all hours of operation. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam, and obtain a new certificate.

No paper towels present in the women's bathroom. PIC placed paper towels in women's bathroom to COS. Ensure paper towels are present at all handwashing sink facilities.

Saw employee handwashing at food prep sink. All handwashing shall be performed at a handwashing only sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Bowl of raw fish in the reach-in-cooler uncovered. Bowl of raw chicken in the reach-in-cooler partially uncovered. Several trays of raw shrimp uncovered in the walk-in-freezer. Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Store food properly covered and protected from contamination unless in cooling process.

Garden Tech Seven Insect Killer stored on shelf with meat tenderizer. PIC threw away meat tenderizer and removed Insect Killer from facility to COS. Insect Killer label's states it should stored in a locked area. Follow label of any chemicals present in the facility. Do not store any insecticides near food. Do not store any unnecessary chemicals in the facility.

Previous used cardboard boxes which held raw chicken are being stored in back dry storage room. Cardboard boxes can create harborage conditions. These boxes need to be removed from the facility to prevent harborage of any insects and pests.

Numerous insect glue boards found on the floor throughout the facility, in food prep and dry storage rooms, full of dead roaches and other insects. These need to be removed at a frequency to prevent their accumulation, decomposition or the attraction of pests.

Plumbing not in good repair at handwashing sink in food prep room. Handwashing sink plumbing needs to be in good repair with hot and cold running water.

Floors need coving in food prep areas, any gaps or cracks in flooring need to be fixed so it is in good repair and smooth and easily cleanable. Walls are in poor condition. Fix any gaps/ damage/etc in the walls so it is in good repair and smooth and easily cleanable. Ceilings have had leaks and there are gaps where insulation is showing. PIC has someone that has already started repairing the ceiling. Ceilings need to be in good repair and smooth easily cleanable.