Mudcat Charlie's

Observed during the course of this inspection that the facility ice machine displayed buildup on internal surfaces. It was also observed that the facility soda dispenser in the main kitchen was being serviced by nozzles with black buildup inside of them. COS: Glynn EH instructed management to cease the use of the ice from the ice machine until it is cleaned and sanitized internally. Management complied Management turned the drink machine off and instructed staff to clean and sanitize the nozzles immediately. Staff Complied. CA: Glynn Eh instructs management to increase the cleaning frequency of the internal food contact surfaces of the ice machine and soda nozzles to ensure that they are being cleaned often enough to ensure the surfaces are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had reduced oxygen packaged (ROP) fish salmon completely thawed inside of the original reduced oxygen packaging. COS: All improperly thawed ROP fish was discarded. CA: Glynn Eh instructs management to ensure that all ROP fish is completely removed from the ROP environment before it is thawed.

Observed during the course of this inspection that the facility staff was using the drink ice at the bar to cool bottles of beer for customers. COS: Beer was removed and ice was discarded. CA: Glynn EH instructs management to ensure that all staff is trained that ice that is used to cool items down is not to be used as a part of drinks or in food recipes.

Observed during the course of this inspection that the facility had old dead pest and old pest droppings throughout the storage areas and and areas of the main kitchen. CA: Glynn EH instructs management to ensure that they are regularly observing the facility often enough to identify old dead pest and pest droppings and ensuring that they are removed when found.

Observed during the course of this inspection that single use cup lids were being stored on the floor inside of their box. COS: Box was elevated off of the floor. CA: Glynn EH instructs management to ensure that all single use items are properly stored at least 6 inches off of the floor in a clean, dry place.

Observed during the course of this inspection that the facility fan guards and storage racks in the walk in cooler displayed significant amounts of buildup on them. CA: Glynn EH instructs management to have the fan guards and storage racks cleaned immediately and to ensure they are cleaned often enough to ensure that they are free of buildup and residue accumulations.

Observed during the course of this inspection that the facility storage areas and main kitchen displayed significant dirt and debris buildup along the baseboard areas. The fryer and grill areas displayed significant grease buildup on the floors. CA: Glynn EH instructs management to have the facility deep cleaned and then ensure that the physical facility is cleaned often enough to prevent the buildup of dust, debris, grease, or old food.

Observed during the course of this inspection that the facility ice machine displayed buildup on internal surfaces. CA: Glynn Eh instructs management to increase the cleaning frequency of the internal food contact surfaces to ensure that they are being cleaned often enough to ensure the surfaces are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had large quantities of reduced oxygen packaged (ROP) fish Tuna/Mahi completely thawed inside of the original reduced oxygen packaging. COS: All improperly thawed ROP fish was discarded. CA: Glynn Eh instructs management to ensure that all ROP fish is completely removed from the ROP environment before it is thawed.

Observed during the course of this inspection that the facility fan guards in the walk in cooler displayed significant amounts of buildup on them. CA: Glynn EH instructs management to have the fan guards cleaned immediately and to ensure they are cleaned often enough to ensure that they are free of buildup and residue accumulations.

Observed during the course of this inspection that a reach in cooler located at the main bar was storing tcs tomato juice and whipped cream at temps above 41 deg f. COS: Items were discarded. CA: Glynn Eh instructs management to ensure that all tcs foods are stored at temps of 41 deg f or below.

Observed during the course of this inspection that the facility had multiple tcs meats that were labelled prepped on 03/24/2025 which should have been discarded on 03/31/2025. COS: All out of date foods were discarded. CA: Glynn Eh instructs management to ensure that all tcs foods are held to their 7 day discard dates and all foods are discarded immediately upon reaching the end of the 7 days.

Observed during the course of this inspection that the facility was doing an in house Reduced oxygen packaging of multiple meats without any information as to when the packaging had taken place and if the foods had been taken out of the ROP environment within 48 hours. COS: ROP foods were discarded. CA: Glynn EH instructs management to ensure that all proper information is available during inspection to show that ROP meats have been handled properly.

Glynn EH will follow up with the facility management to have them begin the process of acquiring a approved variance for ROP procedures.

Observed during the course of this inspection that the facility had large quantities of reduced oxygen packaged (ROP) fish Tuna/Mahi completely thawed inside of the original reduced oxygen packaging. COS: All ROP fish was discarded. CA: Glynn Eh instructs management to ensure that all ROP fish is completely removed from the ROP environment before it is thawed.

Observed during the course of this inspection that the facility had a dead rodent along the wall beside the drink station. CA: Glynn EH instructs the facility to begin removing dead animals at a frequency that prevents the accumulation of dead animals.

Observed during the course of this inspection that steaks and tomato salsas inside the main walk in cooler were being stored at temps between 43-45 deg f. COS: Out of temp foods were discarded. CA: Glynn Eh instructs management to ensure that all tcs foods are stored with internal temps of 41 deg f or below. Glynn Eh instructs management to train staff to internal temps supplied by a probe thermometer when taking and verifying temps.

Observed during the course of this inspection that the facility ice machine displayed significant black buildup inside of the unit. COS: Ice was discarded CA: Glynn EH instructs management to begin cleaning and sanitizing the internal surfaces of the ice machine weekly and ensure that the machine is cleaned and sanitized frequently enough to ensure that the internal surfaces are kept clean to sight and touch and sanitary.

Observed during the course of this inspection that pest sprays and bleach cleaning supplies were being stored on top of the ice machine and other reach in coolers. COS: Chemicals were relocated upon observation. CA: Glynn EH instructs management to train staff the all chemicals and other toxic substances cannot be stored on top of food storage equipment.

Observed during the course of this inspection that multiple types of seafood were being stored in direct contact with undrained ice, water. COS: Ice was removed and water was drained off. CA: Glynn EH instructs management to ensure that staff is trained to not store foods in direct contact with undrained ice.

Observed during the course of this inspection that the facility had multiple fly traps that had excess flying pest trapped on them. COS: Glynn EH instructs the facility to begin removing trapped pest at a frequency that prevents the accumulation of dead pest.

Observed during the course of this inspection that the walk in cooler door was severely damaged along the hinges and seals.

CA: Glynn Eh instructs management to have the door repaired ASAP.

Observed during the course of this inspection that hoses inside of the ice bin at the main bar displayed significant buildup. COS: Glynn EH instructed management not to use the ice bin until its been cleaned and sanitized and management complied.

Observed during the course of this inspection that the facility had multiple improperly dated tcs food items as well as an out of date tcs shrimp salad in multiple cooling units. CA: Management began to properly label all identified tcs items & discarded the shrimp salad. Management will train staff on all date labeling procedures.

Observed multiple packages of reduced oxygen packaged (ROP) raw tuna completely thawed inside of the sealed package. COS: Fish was discarded. CA: Management stated that all ROP fish will have packages cut open before thawing.

Observed multiple living pest in the main kitchen as well as a front door with severe gaps along the door frame.

CA: Ownership showed invoices of previous treatment (05/15/2024). Glynn EH instructed management to have an emergency treatment conducted and provide invoices.

Ownership Provided an invoice from treatment conducted on 06/03/2024 which is with physical file.

Observed during the course of this inspection that the facility had single service items stored on the floor in the liquor closet & dry storage. CA: Management stated that staff will be trained to store all single service items 6 inches off of the floor.

Observed during the course of this inspection that the walk in cooler door was severely damaged along the hinges and seals.

CA: Management stated that repairs would be scheduled and conducted.

Observed during the course of this inspection that the facility main ice machine displayed significant buildup internally on food contact surfaces. COS: Management discarded all ice and had staff begin cleaning the machine. CA: Management stated that ice from the machine will not be used until the machine is properly cleaned and sanitized and they will increase the cleaning frequency of all internal food contact surfaces.

Observed during the course of this inspection that the facility microwave displayed significant old food buildup on the inner ceiling food contact surface. COS: Management instructed staff to clean the machine before using it. CA: Management stated that they will train staff to clean and sanitize the internal surfaces as often as necessary to provide a clean and sanitary surface.

Observed during the course of this inspection that the facility microwave displayed significant old food buildup on the inner ceiling food contact surface. COS: Management instructed staff to clean the machine before using it. CA: Management stated that they will train staff to clean and sanitize the internal surfaces as often as necessary to provide a clean and sanitary surface.

Observed during the course of this inspection that the facility food contact surface sanitizer (Quat) that was being generated at the 3 compartment sink was significantly above 400ppm. COS: Management discontinued use of the solution and worked with Glynn EH to develop an emergency chlorine bleach/water ratio to use during equipment malfunctions. The sanitizer dispenser representative supplied tablets to be used until repairs can be made. CA: Management stated that staff will be trained to test the sanitizer concentration every morning before washing dishes and making sani buckets and to switch to an emergency plan if concentrations are to high or to low.

Observed during the course of this inspection that the facility had multiple containers of seafood with ice stored directly on top of the food with no way for the ice water to drain away in multiple coolers. COS: Management removed the ice from the seafood. CA: Management stated that staff will be trained not to store foods in direct contact with ice unless the thawed water can be drained away and removed.

Observed the prep top/reach in cooler next to WIC holding TCS items above 41 deg F. COS: All TCS items in cooler (including oysters, scallops and crabcakes) were discarded. CA: Manager will ensure the cooler is not used until it is repaired and able to maintain foods at 41 deg F or below.

Observed food items in the walk in cooler (bucket of pickles, pan of coleslaw) and in reach in cooler (sliced tomatoes) stored uncovered. COS: Open containers were covered with lids or plastic wrap. CA: Manager will educate staff to keep all food covered except for when in immediate use.

Observed raw shrimp stored in undrained, half melted, ice in walk in cooler. COS: Manager placed shrimp and ice into a pan with drain catch. CA: Manager will ensure that unpackaged foods are not stored in undrained ice/water. Manager will note the exceptions: whole fruits/veggies or cut veggies, such as carrots and celery. Raw chicken and fish received immersed in ice until prepped.

Observed a ziplock bag of raw meat stored over a container of pickles in the reach in cooler. COS: Pickles were discarded. CA: Manager will educate staff on proper stacking order to prevent cross contamination.