8: No soap and paper towels at hand sink in kitchen,behind the first and second bar. Second bar hand sink is dirty. Please clean.
11: Whole lemons in reach in cooler are molded, and container of raspberries in bar cooler have mold.
14: Ice machine has black and pink slime. Please wash,rinse and sanitize.
21: Grits in reach in cooler are date marked 11/12/23. Food must be discarded by the 7th after it was cooked. Also,discarded date must be written. Ex 11/12/23- 11/18/23.
No date mark on cut tomato and onion.
34: Thermometer is not present in cooler behind first bar, cold holding table in kitchen and reach in cooler in kitchen.
37: Box of bread rolls on the floor in kitchen. I also observed s couple of chicken wing bones inside of open box of rolls.
37: Open bag of flour stored on shelf.
42: There was a big metal bowl with utensils sumerged in water in prep cooler (cold holding table)
45: Prep cooler has food debris inside food tray. Please wash rinse and sanitize food trays.
Microwave over grill is damage. Please replace microwave and do not put on counter over grill.
45: Reach in freezer bottom shelf needs to be washed,rinsed and sanitized. Food debris on bottom shelf. I observed one Raw shrimp and friench fries on bottom shelf.
46: Sanitizer test strips are not available.
47: Build up grease on fryers.
52: Trash can in kitchen does not have a lid. It has been sitting in kitchen overnight and is beginning to smell. Please dump trash in dumpster.
53: Floors need mopping in kitchen. Trash on floor in Hallway near office. Please clean.
53: Hole in wall by hand sink at first bar. Pipes are visible. Please reapair.
54: Filters are dusty and have grease build up under ventilation hood. Right light bulb under ventilation hood is dull. Please replace right light bulb
55: Current permit is not posted.
56: Most recent inspection is not posted.
Additional Comments
Grits,sliced tomatoe, sliced onion, cooked fish,cookedground beef and raspberries were discarded
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
OUT
21 Proper date marking and disposition
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips