Scrambled

10D. Observed several bulk food containers not identified or label with common name.

11A. Observed food being cooled by non-approved method.

12A. Observed no protection above bar food and equipment. A suspended ceiling must be installed to safe guard food and equipment at the bar.

12C. Wet wiping cloths observed not stored in sanitizing solution between use.

16B.Observed floor drains in need of cleaning due to accumulated trash, mold and old food debris.

Observed multiple TCS food items out of temperature in reach-in coolers and prep top cooler. Manager discarded items or began the process of discarding items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed raw salmon thawed at room in ROP packaging. Items must be removed from packaging before beginning the thawing process. The manager threw away item. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed wiping clothes stored in a buckets of quaternary ammonium sanitizer solution above 400ppm and below 200 ppm respectively. Manager began the process of diluting solution and making a new solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed leaking handwashing sink. Manager fixed leak. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed raw catfish and a bag of raw shrimp stored in between raw chicken.

Observed cook preparing food without hair or beard restraint.

Observed leak under the 3 compartment sink coming from the piping.

Observed employee pouring left over water from the tea urns directly onto the floor.

Observed inspection report not posted. Owner was given a copy of the first page of the report to post immediately.

Food service permit expired. Owner will pay the fee on monday, May 19, 2025.

Observed reach in freezer at 35F and with thawed food inside. Owner advised that freezer had not been properly freezing food since yesterday. Owner was advised to remove all food items from the freezer to the reach in cooler, label them as the first to be used, and to date mark them for 6 days starting today.

Observed food debris in the microwave, prep top cooler, and reach in coolers in the cook area. Observed food debris on the lower shelves of the prep table with food debris.

Observed dust build up on ceiling tiles and vents above the prep and cook line in the main kitchen. Observed acoustic ceiling tiles above the reach in cooler and reach in freezer area. Observed unfinished walls by the reach in cooler and reach in freezer.

Observed missing handwashing sink in the bar area. The new manager (Marquette Daniels) stated he will be reinstalling the handwashing sink for the bar area.

Observed no hand drying provisions for the kitchen handwashing sink. PIC corrected on site by supplying the handwashing sink with paper towels.

Observed mold like substances on the interior walls of the ice machine. Team member removed the ice from the machine to clean and sanitize the interior surfaces.

Observed inconsistent date marking for several TCS items in the reach in cooler.

Observed raw salmon completely thawed in ROP packaging. All frozen fish/seafood items must be removed from their vacuum packaging prior to thawing.

Observed leak underneath the kitchen handwashing sink.

Trash build up around dumpster area. All receptacles, including the dumpster, must be cleaned and maintained in a manner that prevents build up.

Observed dust build up on ceiling tiles and vents above the prep and cook line in the main kitchen. Observed acoustic ceiling tiles above the reach in cooler and reach in freezer area.

Observed plates and bowls stored un-inverted in the main kitchen that does not prevent contamination for food contact surfaces. Observed box of gloves stored on the food contact service of plates in the main kitchen.

Inconsistent date marking on items in reach in coolers.

Observed employees without hair or beard restraints. Employees must have hair restrained with a hair/beard net, hat or cap, or tightly secured.

Observed single use articles piled on the floor along with linen and chemicals in the linen closet. Single use articles (toilet paper, paper towels, plasticware, to-go containers, etc.) should be stored 6 inches above the ground and stored away from chemicals.