Fish Tales Pub & Grill

Observed during the course of this inspection that the facility soda gun nozzle located in the main bar displayed significant buildup on the soda dispensing surface. COS: Staff cleaned and sanitized the nozzle. CA: Glynn Eh instructs management to ensure that the soda gun nozzle and other food contact surfaces are cleaned often enough to ensure that they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility ice buckets were being stored on a visibly soiled sheet pan. COS: Staff cleaned and sanitized the sheet pan and ice buckets. CA: Glynn EH instructs management to ensure that food contact surfaces are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility staff could not locate a probe thermometer with a thin tip. CA: Glynn Eh instructs management to ensure that the kitchen is supplied with a probe thermometer with a thin tip for taking the temperatures of thin foods at all times of operation.

Observed during the course of this inspection that the facility had multiple boxes of buns stored on the floor in the outside walk in freezer. CA: Glynn EH instructs management to ensure that all foods are stored 6 inches off of the floor in a clean, dry location.

Observed during the course of this inspection that the facility breading station displayed a significant amount of old flour/breading buildup spilled inside of the cabinets. CA: Glynn Eh instructs management and staff to clean the breading station and ensure that it is cleaned out often enough to prevent the buildup of old food residues.

Observed a steam well and a container of chicken wings uncovered at the time of this inspection. COS: All uncovered stored food was covered. CA: Facility must ensure that all stored foods remain covered at all times when not in use to prevent vertical contamination.

Observed facility thawing shrimp submerged without running water at the time of this inspection. COS: Thawing method was corrected by turning on the faucet. CA: Facility must ensure that water is running while thawing food in a sink.

Observed facility did not have proper chemical sanitizer test strips at the time of this inspection. CA: Proper test strips have been ordered.

Observed buildup on the food contact surface of the soda gun nozzle at the time of this inspection. COS: Facility replaced nozzle to be cleaned and sanitized. CA: Facility must ensure food contact surfaces are cleaned frequently enough to prevent buildup.

Observed main kitchen handwashing sink not supplied with hot water at the time of this inspection. CA: Facility has provided shipping information of replacement parts.

Observed facility test strips out of date at the time of this inspection. CA: Facility must ensure chemical sanitizer test strips are in date at all times.

Observed facility dishwashing machine sanitizer out of concentration at the time of this inspection. COS:Facility called to have the mechanical dishwasher serviced and the dishwasher is currently being serviced at this time. CA: Facility must ensure that mechanical dishwasher chemical sanitizer concentration levels are within an acceptable range at all times during use.

Observed a soda gun nozzle with buildup on the food contact surface at the time of this inspection. COS: Soda gun nozzle was replaced to be cleaned and sanitized. CA: Facility must ensure food contact surfaces are cleaned and sanitized with enough frequency to prevent buildup.

Observed facility using lactic acid chemical sanitizer without proper test strips at the time of this inspection. CA: Facility stated they will order new test strips.

Observed during the course of this inspection that the facility dishwashing machine was not supplying an appropriate amount of sanitizer. (Apporx. 10ppm) COS: Management instructed staff to not use the dishmachine and to only use the 3 compartment sink for manual dishwashing. CA:Management stated that the dishwashing machine would not be used until the appropriate levels of sanitizer are restored to the machine.

Glynn EH instructs facility to institute daily testing of the machine before opening for service to ensure concentration levels due to multiple repeats of this violation.

Observed during the course of this inspection that the facility soda machine displayed significant buildup on a food contact surface. COS: Management disassembled the machine and had it cleaned and sanitized. CA: Management stated that they would adjust the cleaning procedures for the soda machine to clean and sanitize all food contact surfaces regularly.

Observed during the course of this inspection that the facility had cleaning chemicals and sanitizers stored in multiple areas of the facility above equipment, food prep sinks, and food storage containers. COS: Management relocated all chemicals when observed. CA: Management stated that staff will be trained to properly store all cleaning chemicals in areas that do not present a contamination risk for equipment, food prep sinks, and food storage equipment.

Observed during the course of this inspection that the facility had two cases of single service toilet paper stored directly on the floor in storage. COS: Management elevated the boxes of toilet paper. CA: Management stated that staff will be trained to store all single service items at least 6 inches off of the floor in a clean and dry location.

Observed multiple open bags of food including, pizza dough in RI freezer. Observed bowl of flour not in use uncovered sitting in prep. table. CA: The manager covered all of the food bags, and the flour bowl. All food must be covered or wrapped when not in immediate use.

Observed in-use mechanical dishwasher showing a 0 concentration of sanitizer (Chlorine). CA: Technician came and fixed air bubble in line. Machine was observed at correct sanitizer concentration.

Observed ice machine with soil buildup on interior surfaces as well as loose rust on outer edge of machine near machine door. CA: Ice machine must be emptied cleaned and sanitized before further use.

Observed slime buildup on tea urn nozzle and bar soda gun nozzle. CA: Employees removed and cleaned nozzles. Food contact surfaces of dispensing nozzles must be cleaned often enough to prevent accumulation.

Observed guacamole, and cooked chicken stored in RI coolers longer than seven days from prep date. CA: Staff discarded the passed date foods. Ready to eat TCS foods held longer than 24h must be labeled with a date and discarded or used within seven days. Day 1 is the prep date.

Observed multiple items in the RI cooler including spinach dip, pimento cheese, and pineapples without the common name of the food labelled. CA: Staff added the correct labels to the containers. Unless unmistakably identified all food must be labeled with the common name of the food.

Observed large bucket in dish area as well as below prep table with cooking utensils stored with food contact portion up and some down. CA: Utensils must be stored to protect the food contact portion from contamination including bare hand contact.

Observed unshielded glass light bulbs over pizza oven, over fryers, and in ceiling near prep top cooler. Insure that lightbulbs are either shatter proof or shielded in food storage and prep areas.

Observed employee items including purses and jackets stored on plate and dry food shelfs. Employee personal items must be stored in a designated area away from food and food contact surfaces.