Catch 228

Observed an open large tube ("chub") of raw ground beef being stored on top of tomatoes on a shelve in the walk in cooler as well as two cartons of eggs being stored at the top shelve above cheese in the same cooler at the time of this inspection. COS: Discarded tomatoes, removed ground beef and eggs. EH reminds management of the importance of proper stacking order when cold holding. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food. Eggs must be stored at the bottom shelve followed by ground meat and ground pork.

Observed several open and repackaged bags of cheese being stored without a date label in the walk in cooler at the time of this inspection. COS: Discarded. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1.

Observed handwashing sink in bar area not supplied with paper towels at the time of this inspection. COS: Manager added paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or a heated-air hand drying device.

Observed microwave had old food buildup and splatters on top area (food contact surface) in the kitchen at the time of this inspection. COS: Management cleaned microwave. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several TCS food items (pudding 9/3/25, shrimp gravy 9/3/25, crab cake 9/3/25) being stored passed their seven day "discard by" date. COS: Food items discarded. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed old inspection report (grade of 95) was being posted instead of the current inspection report (grade of 83) at the time of this inspection. COS: Management posted new inspection report. CA: The most current inspection report shall be prominently displayed in public view at all times.

Observed men's bathroom did not have the washing hands signage posted at the time of this inspection. COS: Management posted sign. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.

Observed packets of butter being cold held at a temperature of 57 F in a prep top cooler in the main kitchen at the time of this inspection. COS: Manager discarded butter packets. CA: All TCS cold held food items shall be kept at or below 41 F to avoid contamination.

Observed a container with cheese grits being hot held in a steam well at a temperature of 133 F in the main kitchen at the time of this inspection. COS: Management discarded food. CA: All TCS food items being hot held shall be kept at or above 135 F to avoid contamination.

Observed that handwashing sink in bar area was not supplied with paper towels at the time of this inspection. COS: Manager added paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels or a heated-air hand drying device.

Observed a bottle of all purpose cleaner being stored on top of ice machine by the bar as well as a bottle of soap being stored directly on top of an ice bin in the bar area at the time of this inspection. COS: Management removed bottles. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Observed several food items (bread, crab legs, beef) stored uncovered in the walk-in freezer, as well as a container of flounder at the walk-in cooler at the time of this inspection. COS: Manager covered food items. CA: All food items shall be stored covered to avoid vertical contamination.

Observed chlorine test strips where expired, and no Quat. sanitizer test strips in facility at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed a bucket of foods stored on the ground in the WIF as well as just cooked chicken wings in a storage bucket behind the line in the main kitchen at the time of this inspection. COS: Manager moved the buckets so they were off the ground. CA: Manager stated he will retrain staff to store things 6" off the ground.

Observed hood filters broken, with dust and grease build up at the time of this inspection. CA: Manager stated they were already working on this issue and will be contacting the servicing company for replacements.

Observed during the course of this inspection that the facility ice machine/ Soda gun nozzles/ and microwaves displayed significant buildup on a food contact surfaces. COS: Management had the affected surfaces of these units cleaned and sanitized. CA: Management stated that they will increase the nightly cleaning intensity of these surfaces to prevent buildup.

Observed during the course of this inspection that the facility had foods stored inside of the box directly on the floor in the walk in freezer. CA: Management stated that the freezer will be rearranged to get foods at least 6 inches off of the floor and staff will be trained that all foods should be stored this way in all areas of the facility.

Observed during the course of this inspection that the facility displayed damage to walls, as well as buildup of old food debris and grease throughout the main kitchen and back areas. CA: Management stated that the facility will have a deep clean conducted and repairs will be made to damaged walls.