Barbara Jean's

Observed during the course of this inspection that the facility ice scoops were being stored in holder that had significant buildup inside of them. COS: Ice scoops and holders were cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned and sanitized often enough to ensure that they are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that inside of the facility walk in freezer there was ice dripping onto boxes and containers of food. CA: Glynn EH instructs management to work with a certified technician to fix the excessive ice drippage issue and ensure that foods are not stored underneath sources of contamination.

Observed during the course of this inspection that in the facility bar area there was a reach in freezer holding glasses that were not properly air dried displaying significant excessive ice buildup on them. COS: Ice over glasses were removed to be cleaned and sanitized again. CA: Glynn EH instructs management to ensure that dishwashing staff is allowing dishes to properly air dry before putting them away for use.

Observed during the course of this inspection that the facility racks in the walk in cooler are severely aged and rusted and unable to be properly cleaned. CA: Glynn Eh instructs management to acquire new storage racks that are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed during the course of this inspection that the facility had multiple sheet pans of uncooked jalapeno and pumpkin bread stored uncovered in the walk in cooler. CA: Glynn EH instructs management to create a new storage system to allow these items to be stored covered when not in use.

Observed during the course of this inspection that the facility had pest bait/poison was being stored inside of open plant holders. COS: All plant holders were emptied out. CA: Glynn Eh instructs management to work with certified pest control experts to ensure all pest baits/poisons are properly stored in sealed conainers.

Observed during the course of this inspection that the facility racks in the walk in cooler are severely aged and rusted and unable to be properly cleaned. CA: Glynn Eh instructs management to acquire new storage racks that are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.

Observed during the course of this inspection that inside of the walk in cooler sauces in storage were being spilled onto racks and the floor and were not being cleaned up. CA: Glynn EH instructs management to clean the areas immediately and to ensure that the physical facilities as well as equipment are being cleaned frequently enough to prevent old food buildup.

Observed during the course of this inspection that the facility has a large working container of flour with old shrimp inside of it and a large container of cinnamon/sugar with a unknown liquid contaminate inside of it. COS: Glynn Eh instructed management to discard the containers and management complied. CA: Glynn EH instructs management to monitor staff working practices and ensure that they are only using safe food/ingredients and that they are working to keep large and working containers free from contamination.

Observed during the course of this inspection that the facility had Reduced Oxygen Packaged (ROP) Salmon stored completely thawed inside of the ROP packaging. COS: Fish was Discarded CA: Glynn Eh instructs management to train staff to ensure that all ROP fish has its packaging opened and the fish completely removed from the bag before thawing.

Observed during the course of this inspection that the facility had scoops stored inside of dry ingredients with the handles touching the product. COS: Handles were removed from products. CA: Glynn EH instructs management to ensure that staff are storing scoops inside of dry products such as sugar in a way that the handles don't come into contact with the product.

Observed during the course of this inspection that the facility had multiple pieces of food storage equipment that displayed old food buildup on the exterior surfaces of the equipment. CA: Glynn EH instructs management to train staff to ensure that the exteriors of food storage and prep equipment are cleaned frequently enough to prevent the buildup of old food debris and monitor staff to ensure that they are properly cleaning storage equipment.

Observed during the course of this inspection that the facility walk in cooler was holding tcs food items at temps above 41 deg f. COS: Management discarded all tcs foods CA: Glynn EH instructed management that unit cannot be used until repairs are made. Management stated no tcs foods will be stored inside the walk in cooler until repairs are made.

Glynn EH observed on 06/13/2024 that the facility was supplied and outdoor refrigeration unit for storing tcs food items until the walk in cooler could be repaired.

Observed during the course of this inspection that buttermilk being stored on an ice bath had an internal temp of 50 deg f. COS: Buttermilk was discarded. CA: Management stated staff will be trained to properly use the ice bath method to keep buttermilk temps at 41 deg f or below.

Observed during the course of this inspection that the soda gun located in the main bar displayed black buildup on the food contact surface of the machine. COS: Management cleaned and sanitized unit. CA: Management stated that staff will clean and sanitize unit nightly.

Observed during the course of this inspection that the facility dishwasher was not using sanitizer. COS: Management contacted the service provider & worked to restore sanitizer supply. CA: Management stated sanitizer supply to the machine will be tested daily & repairs will be made when necessary.

Observe during the course of this inspection that the facility had bottles of bleach cleaner stored on top of food prep & service areas with some close to clean coffee cups. COS: Management removed all bottles of bleach cleaner. CA: Management stated that staff will be trained to properly store all toxic chemicals.

Observed during the course of this inspection that the facility was storing beer bottles inside an ice bin with ice designated for drinks in the bar. COS: Beer bottles were removed and ice discarded. CA: Management stated staff will be trained not to use drink ics as a coolant for beer.

Observed during the course of this inspection that the facility had a significant accumulation of rat droppings in the main kitchen. CA Management provided recent pest treatment invoices & Glynn EH instructed facility management to clean up rat droppings more frequently.

Observed during the course of this inspection facility had stored kids cups and disposable pans on the floor and in soiled boxes. CA: Glynn EH instructed management to ensure affected items were cleaned and sanitized before use & to store items 6 inches off of the floor in a cool/clean dry place away from splashing liquids.

Observed during the course of this inspection that the facility had multiple sheet pans of uncooked jalapeno and pumpkin bread stored uncovered in the walk in cooler. COS: Pans were covered CA: Management stated that a new storage system would be created for these items to allow them to be stored covered when not in use.

Observed during the course of this inspection that the soda fountain displayed significant buildup on food contact surfaces. COS: Management had the surfaces cleaned and sanitized. CA: Management stated that all staff will be re trained on cleaning the soda fountain to show how to properly clean all associated food contact surfaces.

Observed during the course of this inspection that the facility had a container of contaminated breading flour that had not been used on food yet. COS: Flour was discarded and container was sent to be washed. CA: Management stated that staff will be trained to identify wet flour/potentially contaminated flour and discard immediately.

Observed during the course of this inspection that multiple containers of excess forks, spoons, and knives stored wit the food/lip contact surface in direct contact with soiled containers. COS: Utensils and containers were sent to be cleaned and sanitized. CA: Management stated staff will be trained to protect the food/lip contact surface of all utensils by storing them in clean containers.

Observed during the course of this inspection that the facility had multiple high shelves that displayed significant accumulations of dust and debris presenting a vertical contamination risk. COS: Management had staff clean and sanitize the areas immediately. CA: Management stated that the areas of concern will be added to the cleaning schedule and staff will be trained to identify and clean all non food contact surfaces.

Observed during the course of this inspection that the facility had recently prepared food in a warmer cabinet that was holding the foods below 135 deg f. COS: Foods were removed from the cabinet and reheated in the oven to 165 deg f. The warmer cabinet temperature was increased and verified at 140 deg f. CA: Management stated that staff will be trained to not adjust the temperature settings of the cabinet so that all hot held foods maintain a temp of 135 deg f or above.

Observed during the course of this inspection that the facility had multiple desserts and raw shrimp stored uncovered in the walk in cooler. COS: Management had items removed or covered. CA: Management stated that staff will be trained store all foods covered when in storage waiting for use.

Observed during the course of this inspection that the facility had multiple tcs items with dates well past the 7 day use period inside of the walk in cooler. COS: Out of date items were discarded. CA: Management stated that staff will be trained to properly label all tcs food items with a 7 day use period from the time they are prepared and to discard items once they have reached the end of those 7 days.

Observed during the course of this inspection that the facility had old rat droppings in multiple areas of the facility including the dining room and in the main kitchen on top of the dish washing machine and other areas. CA: Management was instructed to conduct a deep clean of the establishment to remove all rat droppings and will follow up on 11/29/2023 to see that all droppings observed during the inspection are cleaned up.

Observed during the course of this inspection that ice for drinks at the bar had a plastic container stored on top of it that held the limes/lemons and other drink garnishes. COS: Container was removed and ice was discarded. CA: Management stated that staff will be trained to not store any containers in contact with ice that will be used as an ingredient for drinks.

Observed during the course of this inspection that the facility had old bug traps with dead bugs on them as well as a reduced prescence of droppings in areas that are hard to reach behind large equipment. CA: Management stated that the old traps will be removed and the deep cleaning routine will be updated to address the new areas that were noticed.

Observed during the course of this inspection that the facility main kitchen has significant old grease/food debris buildup along the coving areas of the floors as well as old grease/buildup on ceiling tiles. CA: Management stated that deep cleaning and repairs will continue to take place and will be updated to address the new areas of interest.

Observed during the course of this inspection that the facility cooler located underneath the grill was cold holding raw hamburger patties at 44 deg f and Raw Shrimp at 51 deg f. COS: All tcs foods were discarded. CA: Management stated that repairs will be scheduled for the machine and it will not be used to hold tcs food products until it can hold them at 41 deg f or below.

Observed during the course of this inspection that the hinges on the walk in cooler door were not properly adjusted and did not allow the door to close correctly. CA: Management stated that they will have the door hinges repaired so that it will close correctly without needing to be shoved.

Observed during the course of this inspection that the prep top cooler in the main kitchen grill prep area was cold holding tcs foods above 41 deg f. COS: Management discarded all tcs foods and switched to using an ice bath to cold hold tcs products for salads. CA: Management stated that they are in the process of purchasing a new prep top for that area and will use the ice bath method of cold holding product until repairs are made and the unit can cold hold at 41deg f or below, or a new unit is purchased.

Observed during the course of this inspection that the facility had a significant prescence of old pest droppings. CA: Management stated that they will increase the deep cleaning frequency and re train staff to clean up old droppings any time they are found.

Observed during the course of this inspection that the facility had racks in the cooler and pans throughout the facility with food buildup and grease accumulations present. CA: Management stated that they will increase the cleaning frequency of all non food contact surfaces.

Observed during the course of this inspection that the facility had multiple walls in the main kitchen with significant buildup. CA: Management stated that they will conduct a deep cleaning of the walls in the kitchen.

Observed during the course of this inspection multiple uncooked bread products stored uncovered in the walk in cooler. Cos: Management covered the products with parchment paper. CA: Management stated that new equipment will be ordered to allow all food products to be covered while in storage in the walk in cooler.

Observed during the course of this inspection that the facility did not have chlorine test strips for the mechanical dishwashing machine. CA: Management stated that they will purchase chlorine test strips for the dishwasher.

Observed during the course of this inspection that the facility had a prep top cooler in the main kitchen area that was holding tcs food products such as raw shrimp well above 41 deg f. COS: Management had all of the tcs food products discarded. CA: Management stated that the prep top cooler will not be used again until repairs are made and it can maintain food products at or below 41 deg f.

Observed during the course of this inspection multiple dessert products as well as sausage and large butter bricks stored uncovered in the walk in cooler as well as shrimp being stored uncovered in the main kitchen prep top cooler. CA: Management stated that staff will be instructed to cover foods at all times when not immediately being used or in cool down.

Observed during the course of this inspection that the facility had a soda gun nozzle in the main bar as well as the drink station located in the main kitchen displaying significant buildup on food contact surfaces. CA: Management stated that they will increase the cleaning frequency of this equipment to maintain sanitary conditions.

Observed during the time of this inspection that the facility microwave in the main kitchen area had old food buildup on a food contact surface. CA: Management stated that the cleaning frequency of this piece of equipment will be increased to maintain sanitary conditions.