Fiddler's Cove LLc

Observed ice chips in handwashing sing in bar area at the time of this inspection. COS: EH instructs management to not dump ice/beverages in handwashing sink as it may only be used to wash hands. CA: A handwashing facility may not be used for purposes other than handwashing.

Observed regular cup being stored directly in contact with ice and used as scoop in ice bin in bar area at the time of this inspection. COS: Contaminated ice discarded, removed cup from ice bin. EH instructs management that ice is considered ready to eat food and regular cups are contaminated through handling which then contaminates ice when scooping/storing in ice bin. CA: Use ice scoops in ice bins.

Observed facility did not have chlorine test strips for dishwashing machine, neither did they have temperature test strips/irreversible registering temperature indicator for high temp dishwasher at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided; In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed during the course of this inspection that at the main bar area there were multiple containers of garnishments, limes, and lemons that were stored uncovered. COS: Items were covered. CA: Glynn EH instructs management to ensure that foods are stored covered at all times when not in use.

Observed during the course of this inspection that the facility had chemicals stored over toilet paper in the storage area. COS: Chemicals were moved. CA: Glynn Eh instructs management to ensure that all chemicals are stored in areas that the cannot potentially contaminate single use items, food, and equipment.

Observed several TCS food items (Pico, tomato zucchini salad, ranch dressing, remoulade sauce) being cold held at a temperature range of 48 F to 53 F in a prep top cooler in the main kitchen at the time of this inspection. COS: Manager discarded TCS food items and made arrangements to have prep top checked. Cooler will not be used to store TCS items until it is checked. CA: All time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding.

Observed hood system filters where covered in grease in the main kitchen at the time of this inspection. CA: All physical facilities shall be kept clean to avoid contamination.

Observed pies stored in a reach in cooler uncovered at the time of this inspection. COS: Management covered the pies. CA: Facility must ensure stored food is protected from vertical contamination at all times.

Observed a soda gun nozzle with significant buildup at the time of this inspection. COS: Management had the nozzle replaced. CA: Increase frequency of cleaning for soda gun nozzles to ensure buildup does not occur.

Observed mechanical dishwasher with too low of sanitizer concentration at the time of this inspection. COS: Facility stated they will switch to using the three compartment sink until the mechanical dishwasher is professionally serviced and at proper concentration. CA: Facility must ensure mechanical dishwasher sanitizer concentration is within the required range at all times.

Observed a soy sauce in dry storage without a lid and pies stored in a reach in cooler uncovered at the time of this inspection. COS: Management discarded the soy sauce and covered the pies. CA: Facility must ensure stored food is protected from vertical contamination at all times.

Observed a soda gun nozzle with significant buildup at the time of this inspection. COS: Management had the nozzle replaced. CA: Increase frequency of cleaning for soda gun nozzles to ensure buildup does not occur.

Observed dishes not stored in the way that would prevent vertical contamination in two separate prep areas at the time of this inspection. COS: Manager had staff members wrap the top plate in each stack. CA: Manager stated they will ensure the top plate in each stack is wrapped.

Observed dishes not stored in the way that would prevent vertical contamination in two separate prep areas at the time of this inspection. COS: Manager had staff members wrap the top plate in each stack. CA: Manager stated staff will be retrained to wrap the top plate or invert the stack.

Observed a mop outside on the ground and not hung up after use at the time of this inspection. CA: Manager stated he will ensure mops get hung up to dry after use.

Observed during the course of this inspection that the facility had 2 soda gun nozzles as well as 1 soda fountain displaying significant buildup on food contact surfaces. COS: Management had these surfaces cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency of these pieces of equipment.

Observed during the course of this inspection that the facility did not have sanitizer being supplied to the 3 compartment sink. COS: Management called the service provider who repaired the equipment on site. CA: Management stated that they will increase the concentration testing frequency to detect problems when they arise.

Observed during the course of this inspection that the facility had serving dishes stored in a way that did not prevent vertical contamination. CA: Management stated that they will re train staff to properly store serving dishes in a way that protects from vertical contamination when not in use.

Observed during the course of this inspection that the facility had single service items in the dry storage area stored in the box directly on the floor. COS: Management elevated the items. CA: Management stated that they will re train staff to properly elevate all single service items at least 6 inches off the floor during storage in a clean, dry location.