Mullet Bay

Observed during the course of this inspection that the facility had a pan of tail on shrimp and tail off shrimp that were being stored in the grill cooler at temps above 41 deg f. COS: Both pans were discarded. CA: Glynn Eh instructs management to have the cooler gasket repaired replaced and to ensure that all TCS food items are stored at temps of 41 deg f or below.

Observed shrimp being stored in direct contact with undrained ice water in two separate large containers in the walk in cooler at the time of this inspection. COS: Drained. CA: Unpackaged food may not be stored in direct contact with undrained ice.

Observed a container with Cuban spice was being stored uncovered in the dry storage at the time of this inspection. COS: Manager discarded item. CA: All food shall be stored covered.

Observed two buckets of Quat. sanitizer below the allowed range of 200 ppm - 400 ppm at the bar area at the time of this inspection.

Observed handwashing sign missing from woman's and unisex bathrooms at the time of this inspection. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed that most of the seafood being cold held in the facility was in direct contact with ice in the coolers in the kitchen area at the time of this inspection. CA: Manager stated that they thought icing the seafood was the correct way to keep seafood fresh and under 41 F, but agreed to stop this practice, and to cold hold seafood without ice.

Observed some ceiling and floor tiles where in disrepair in the Kitchen area and in the storage area respectively at the time of this inspection. CA: Manager stated that they are in the process of replacing those and that he has already received the new floor tiles.

Observed several items being stored above 41 F in various coolers (RI cooler across steam wells, Under counter cooler across from cooking line, prep top cooler across cooking line, and cooler underneath expo line) in the kitchen and server station area at the time of this inspection. CA: ALL cold held time/temperature control for safety foods shall be kept at or bellow 41 F.

Observed that sanitizer concentration was well beyond the allowed range of 200 to 400 ppm of Quaternary ammonium solution in three sanitizing buckets, and the main sanitizer dispenser at the time of this inspection. CA: The concentration of quaternary ammonium sanitizer solution shall be maintained between 200 and 400 ppm.

Observed a vaporizer being stored on shelve above prep table in the main kitchen area at the time of this inspection. COS: Manager discarded the vaporizer. CA: Storage, Separation. Poisonous or toxic materials (such as nicotine) shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles

Observed food items laying on the floor (vegetable oil boxes, and wheat tortillas) in the kitchen area at the time of this inspection. COS: Manager discarded products. CA: Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other sources of contamination, and must be at least 6 inches (15 cm) above the floor.

Observed cupped TCS condiments above 41F in counter prep top cooler below expo line at the time of this inspection. COS: Manager discarded all of the TCS condiments and reprinted their time sheet. CA: Manager stated he will retrain staff to make sure the time sheet is being used so it can be used as a TPHC.

Observed ice machine food contact surface with mold like build up at the time of this inspection. COS: Manager cleaned the build up. CA: Facility shall increase cleaning frequency to prevent build up.

Observed the nozzle at the bar area with severe build up on the food contact surface at the time of this inspection. COS: Manager removed the nozzle and cleaned it. CA: Manager stated the cleaning frequency shall increase to prevent build up.

Observed reach in cooler next to bar entry holding mixers labelled "Keep Refrigerated" above 41 Deg F. Cooler is used primarily for alcohol. COS: Items requiring refrigeration were discarded. Owner informed staff to not place any TCS or "Refrigeration Required" items in this cooler until further notice. CA: Owner will ensure refrigerator is repaired to holding items 41 deg F or below prior to allowing staff to use it for TCS items.

Observed cupped TCS condiments, such as sour cream and tartar sauce, above 41 deg F in counter prep top cooler below expo line. COS: As this cooler is not stocked with sauces until 10:30AM and sauces come out of coolers that are 41 deg F or below, all items were labelled to be discarded at 2:30PM today. CA: Owner will write and implement a SOP for using TPHC and submit it to Glynn EH. Owner will also troubleshoot ways to move this cooler away from the expo heat lamp.

Observed paint peeling and signs of moisture damage around ceiling vent in prep area across from walk in cooler. CA: Owner stated he will have this repaired promptly.