MOONSHINERS BAR AND GRILL

2-2B: .03(5)(k)1&2Observed a personal drink without a lid or straw stored on the prep counter in the kitchen.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge discarded the personal drink from the kitchen.//

4-2B: .05(7)(a)1Observed a black mold like substance in the upper compartment of the ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge had the ice machine cleaned during the inspection. No visible black mold like substance remained after the cleaning.//

6-1A: .04(6)(f)Observed cooked wings, raw chicken, and burger egg rolls that were being held higher than 41° F in the upright cooler next to the prep line. ( see temp chart below)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cooked wings, raw chicken and burger egg rolls were discarded.//

6-1C: .04(6)(d)Observed cooked portioned rice and cooked portioned mashed potatoes not cooling to 41° F within the cooling time frame. ( See temp chart)// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the containers of portioned rice and portioned mashed potatoes.//

17B: .06(5)(r),(s)Observed a large amount of food and single use article waste in the enclosure for the dumpster.// Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (C) Corrective Actions: Person in charge cleaned the dumpster during the inspection.//

10D: .04(7)(b)Flounder on the menu but the the white fish is actually swai or Pangasius.// Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C)

11C: .04(6)(c)Observed frozen fish, shrimp thawing submerged in water without a steady stream from the faucet.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge turned on a steady stream of cold water so that the fish and shrimp could thaw properly.//

17D: .07(4)(b)Observed personal speakers and a phone stored above the wing toss area and with food on the rack.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Person in charge relocated the personal employee items so that they are not stored above a food prep area or with food.//

18: .07(2)(m)Observed that the back door has been replaced but there is no threshold so there is a large gap at the bottom where sunlight is visible.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2B: .03(5)(j)1&2Observed an opened plastic water bottle on the bottom shelf on the prep line.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee removed the plastic water bottle and placed the water in a disposable cup with a lid and a straw.//

10D: .04(4)(d)Observed multiple containers of food ( raspberry coulee, salt n pepper mix, black seasoning, dry rub, salt and breadcrumbs) that were not labeled with the common food name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the food containers with the common food name.//

11C: .04(6)(c)Observed frozen fish, shrimp submerged in water without a steady stream from the faucet. Also observed Hormel ham and chicken being thawed at room temperature.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge put a steady stream of water on the fish and shrimp. The Hormel ham and chicken were placed in the walk-in cooler to finish thawing.//

2-2B: .03(5)(j)1&2Observed an employee's water bottle stored above the prep table in the kitchen. Also observed an employee's open can of Celcius on the bar top with a straw.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The water bottle was removed from the kitchen and the Celcius can was removed from the bar.//

6-1A: .04(6)(f)Observed chicken, shrimp, and beef patties that were being held higher than 41° F overnight in the cold drawers below the grill.( see temp log) All items were stored in the front of the cold holding drawer. All items in the back of the cold holding drawer were in temperature.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the chicken, shrimp, and smooshed Beef Patties.//

12B: .03(5)(i)Observed that the employee preparing food had a goatee that was longer than 1/2" and it was not restrained with an approved hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Person in charge had the employee cover the goatee with a mask until beard restraints could be purchased.//

15A: .05(6)(a)Observed that the walk in freezer has an accumulation of ice from the condenser unit and on walls and floor.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

18: .07(2)(m)Observed that the back door has large gaps where sunlight is visible at the handle and on the left side where the door meets the frame.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

6-1A: .04(6)(f)Observed many food items ( Cooked beef, cooked turkey, fish, raw steak, raw chicken, mozzarella cheese, parmesan cheese, Grouper, snapper, salmon, heavy cream, buttermilk, cut lettuce, and blue cheese to be above 41° F in the walk in cooler. Observed parmesan cheese in the prep unit and cooked wings in the reach in cooler to be above 41° F. Also observed raw hamburger that was in the cooler below the grill to be above 41° F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded all food that is temperature controlled for safety in the walk in cooler (Cooked beef, cooked turkey, fish, raw steak, raw chicken, mozzarella cheese, parmesan cheese, Grouper, snapper, salmon, heavy cream, buttermilk, and blue cheese). The cooked wings, shredded parmesan, and hamburger patties were also discarded. //

8-2B: .07(6)(c)Observed two butane lighters stored over the food prep unit.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person in charge moved the lighters away from any food source.//

10D: .04(4)(d)Observed working containers of mayo, liquid margarine, tartar sauces and wing sauces that did not have a label.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

13B: .02(1)(c)2Observed that the facility did not have a "No smoking" sign.// Prior to the issuance of the permit to new or existing establishments, the applicant shall provide evidence of satisfactory compliance with the provisions of this Chapter and all other provisions of laws that apply to the location, construction and maintenance of food service establishments and the safety of persons therein. (C) Corrective Actions: Provided a "No smoking" that the person in charge hung up.//

15A: .05(6)(a)Observed the walk in freezer to have an accumulation of ice on floor and wall.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed the walk in cooler shelves to have a build up of food debris.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)