Jekyll Island Club Resort The Wharf

Observe during the course of this inspection that the facility had a reach in cooler in the main kitchen holding tcs food items above 41 deg f. COS: Out of Temp TCS foods were discarded. CA: Glynn EH instructs management to have the unit serviced before use and ensure that all TCS food items are stored at temps of 41 deg f or below.

Observed during the course of this inspection that the facility bar dishwasher was connected to a completely empty bottle of sanitizer. CA: Glynn Eh instructs management to supply a new bottle of sanitizer solution and ensure the appropriate concentration of 50-100ppm for chlorine solutions before use.

Observed ice cream scoops being stored in still room temperature water at the time of this inspection. COS: Facility removed scoops from use. CA: Facility must ensure that utensils stored in water have running water or that the temperature of the water is maintained to 135F or above.

Observed kitchen ac system with mold-like buildup along the duct at the time of this inspection. CA: Facility stated they have been approved for a new system to be installed. Current AC system should be replaced by october 2025.

Observed shrimp, eggs, and oysters in reach in cooler/ prep cooler in the main kitchen area being held at a temperature above 41F at the time of this inspection. COS: PIC discarded food not in temp. PIC placed maintenance request for coolers to be repaired. CA: Ensure TCS items are stored in a cold hold unit that is capability of maintain all tcs items at 41F or less.

Observed bar area reach in cooler holding heavy cream at 47F at the time of this inspection. COS: PIC discarded heavy cream. PIC stated unit will only be used for non tcs items. CA: ensure TCS products are stored in cold hold units that can maintain them at 41F or below.

Observed seafood boil food items in walk in coolers being stored uncovered at the time of this inspection. CA: Ensure all food products are stored covered to protect from potential contamination.

Observed facility missing chlorine test strips and quat test strips on site were damaged and unable to properly read sanitizer levels. CA: Ensure facility has test strips to test for proper sanitizer levels and that they are in good condition and maintained.

Observed during the course of this inspection that the mens bathroom hand washing sink could not produce temps of 85 deg f or above. CA: Glynn EH instructs management to locate the source of the issue with hot water production at this sink and ensure that all handwashing sinks are being properly supplied water of at least 85 deg f.

Observed during the course of this inspection that the facility ice scoop was being stored in a bucket with significant old ice water with floating debris inside of it, as well as the ice buckets not being stored on a clean, dry surface. COS: Management removed all identified items and had them cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned and sanitized frequently enough to ensure they are clean to sight and touch and then only stored on a clean sanitary surface.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs facility to display the most recent inspection report at all times.

Observed a reach in cooler and prep top cooler holding TCS foods out of temperature at the time of this inspection. COS: Facility management discarded all TCS foods from the out of temperature coolers. CA: Facility management has placed a work order to have the coolers serviced and will not use them until they are able to maintain a temperature of 41F or below.

Observed mechanical dishwasher chemical sanitizer concentration low at the time of this inspection. CA: Facility management has contacted ecolab to have the dishwasher serviced.

Observed during the course of this inspection that the facility had a reach in cooler located in between the 2 prep top coolers in the main kitchen that was holding tcs products at 44-47 deg f. COS: All tcs products were discarded. CA: Management stated that the unit will not be used for tcs food product until repairs have been made and the unit is capable of holding those products at 41 deg f or below.

Observed during the course of this inspection that the facility had a mechanical glass dishwasher at the bar that was not being supplied sanitizer. COS: Management marked the machine out of order and began washing all bar dishes at the main kitchen dish pit. CA: Management stated that they will wash all dishes at the main kitchen dish pit area until repairs to the bar dishwasher are made.

On 08/14/2023 Glynn EH observed that the facility bar dishwasher had been repaired and was supplying appropriate strength sanitizer solution.

Observed during the course of this inspection that the facility had shrimp and fish stored in the main walk in cooler in direct contact with un drained ice. CA: Management stated that they will re train staff to only store seafood in contact with ice when the melting water is capable of being drained off.