Edee's Shack

Food was stored in the smokehouse that was designed to hold the smoker only. All food must be stored in an approved location such as the kitchen with approved floors, walls and ceiling.

Equipment and utensils were stored in the smokehouse. All equipment and utensils must be stored in an approved location with approved floors, walls and ceiling. Equipment and utensils must be removed and the smoker placed in the smokehouse.

Several shelves were made of wood and painted. The pain is in various states of disrepair. The shelves must be repainted or replaced with a smooth and easily cleanable material.

Raw shell eggs were stored above shredded cheese and raw hamburger was stored over ready to eat pork butts in the walk in cooler. All ready to eat food items must be stored on the shelf above raw animal proteins. Refer to the food storage hierarchy diagram. The raw animal proteins were moved to the correct shelves in the walk in cooler.

The establishment does not have a certified food safety manager. A designated certified food safety manager is required for every restaurant.

Food was stored in the smokehouse that was designed to hold the smoker only. All food must be stored in an approved location such as the kitchen with approved floors, walls and ceiling.

Multiple flies were observed in the kitchen. Gaps in the doors must be sealed.

The inspection report was not posted. The inspection report must be posted within 15' from the door, 5' to 7' from the floor and within 1 foot approach.

Single use gallon jugs were stored on the floor in the bar. All single use items must be stored at least 6 inches above the floor.

Equipment was stored in the smokehouse that does not have approved floors, walls and ceiling. All equipment must be stored in an approved location. Equipment must be removed and the smoker placed in the smokehouse.

The establishment does not have a certified food safety manager. A designated certified food safety manager is required for every restaurant.

Large pork butts, wrapped in foil, were cooling in the walk in cooler. The pork butts were stacked close together on the bottom shelf. The pork butts were transferred to the reach in freezer for 30 min to assist with rapid cooling. The pork butts were transferred back to the walk in cooler to finish the cooling process to 41F or below.

The inspection report was not posted. The inspection report must be posted within 15' from the door, 5' to 7' from the floor and within 1 foot approach.

Several shelves were made of raw wood without a sealant. The shelves must be painted or replaced with an approved material. Repeat.

The water at the bar hand sink did not reach 100'F. Advised the person in charge to have the hot water repaired.

Soap was not provided at the kitchen hand sink. Advised the person in charge to keep soap at the hand sink at all times. A container of soap was placed at the hand sink. Corrected on site.

Paper towels were not provided at the kitchen hand sink. Advised the person in charge to keep paper towels at the hand sink at all times. A roll of paper towels was placed near the hand sink. Corrected on site.

Employees were wearing watches and jewelry. Advised the person in charge that employees may only wear a single band/ring. Repeat

New shelving was made of raw wood. Advised the person in charge that raw wood is not an approved surface and the shelving must be painted or replaced with an approved material.

The lights in the kitchen are not shielded. Advised the person in charge to shield all lights in the kitchen. Repeat