Catfish Connection

*10 Clean Sight and Touch

OBSERVED HEAVY GRIME BUILD UP ON POTATO SLICER. CLEAN AND SANITIZE.

*39 Equipment & utensils cleaned before restocking

POTATO SLICER HAS HEAVY GRIME BUILD UP.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

HEAVY GRIME/GREASE ON FAN IN WALK IN COOLER. COVER FOOD.

*19 Water & Plumbing in good repair- per code

HAND SINK IN KITCHEN DOES NOT HAVE PROPER PLUMBING, REPAIR.

*46 Service Sinks,availability

SERVICE SINK NOT FUNCTIONING, REPAIR.

*31 Individual, disposable towels

PROVIDE TOWELS AT HAND SINK LOCATED IN KITCHEN.

*47 Handwashing signage

PROVIDE HAND WASH SIGN AT ALL HAND SINKS.

*38 Frozen food. Stored frozen foods shall be maintained frozen

OBSERVED FROZEN FOODS LEFT OUT WHEN DELIVERED. STORE IN WORKING COLD HOLD EQUIPMENT.

*42 Dirty nonfood contact surfaces

HEAVY GREASE ON WALLS AND FLOORS, CLEAN.

*21 RFSM - Not On Site

rfsm not onsite.

*45 Premises free of litter

observed heavy litter on premises

*43 Ventilation hood-prevent grease dripping

heavy grease on vent hood

*42 Dirty nonfood contact surfaces

dust build up on walls, on surfaces of equipment, on shelves, CLEAN. grease build up on frp walls of kitchen.

*10 Clean Sight and Touch

no available sanitizer at time of inspection. always have available. heavy grime build up on potato slicer.

*47 Handwashing signage

provide hand wash sign at hand sink.

*34 Controlling pests. Eliminating harborage conditions

heavy grease build up in kitchen, remove harboring condition.

*38 Thawing. under running water criteria - < 4 hours

observed fish being thawed in still water, run water.

*29 Sanitizing solutions, testing devices

provide test strips for sanitizer solution.

*31 No soap at handsink

no available soap at hand sink.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

last pest control records is from 12-2021. provide more recent records and have easily accessible.

*45 Premises free of litter

observed build up of litter behind building, clean.

*44 Maintaining refuse areas and enclosures

observed litter around dumpster, clean.

*42 Dirty nonfood contact surfaces

observed dust build up on molding, clean. grime build up on equipment, clean. grime build up on RIC.

*39 Cooking equipment free of encrusted grease

grease build up on cooking equipment and on storage shelves, clean.

*18 Toxic items labeling-non original container

spray bottle with toxic chemical not labeled. label.

*19 Water & Plumbing in good repair- per code

leak coming from hand sink, repair.

*31 No soap at handsink

no hand soap available at hand sink, provide.

*47 Handwashing signage

missing hand wash sign at hand sink, provide.

*29 Sanitizing solutions, testing devices

no test strips available.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

provide bodily fluid spill kit with instructions.

*31 Individual, disposable towels

no available disposable towels in restroom, provide.

*39 Store equipment & utensils in a clean, dry place

clean knife on soiled non food contact surface.

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer for reach in freezer.

*36 Cloths in-use for wiping between uses stored

wet cloth stored on food contact surface. store wet cloth back into sanitizer container when not in use

*45 Floor& wall junctures- coved & sealed

missing cove base in kitchen.

*42 Dirty nonfood contact surfaces

clean inside of equipment(freezer/refrigerator)

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide instruction or buy spill kit.

*45 Premises shall be maintained in good repair

falling FRP wall in restroom. frp walll behind fryer falling down. two ceiling tile in kitchen burnt, replace

*29 Cold/hot hold unit thermometer easily viewable

missing thermometer in upright reach in freezer.

*46 Covered waste receptacle for women's restroom

Provide a covered waster container in restroom.

*42 Floors/walls/ceiling/nonfood dirty

grime on FRP walls. frp walls in kitchen have heavy grease residue.

*10 Clean Sight and Touch

potato cutter not clean and sanitized after use.

*39 Store equipment & utensils in a clean, dry place

utensils in grease covered container.

*43 Ventilation hood-prevent grease dripping

heavy grease in vent hood.

*46 Covered waste receptacle for women's restroom

need in restroom

*28 Date marking > 24 hrs,on site,temp 41F

date mark thawed fish in reach in cooler

*42 Dirty nonfood contact surfaces

wipe down handles to reach in coolers.

*02 Cold Hold (41øF/45øF or below)

fish in reach in cooler#2 at 50F. All foods moved to different ric.

*03 Food products not maintained at 135øF or above

fried fish measured at 115F.

*27 Cooling, heating, and holding capacities. Equipment

Reach in cooler #2 not cooling to capacity.

*38 Thawing. under running water criteria -thawed RTE <41F

Thaw frozen fish under running water or by other approved means, do not thaw by using room temperature.

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

No sanitizer bucket available.

*45 Premises shall be maintained in good repair

replace damaged ceiling tiles.

*36 Cloths in-use for wiping between uses stored

Cloths in use need to go back into bucket.

*10 Clean Sight and Touch

Gunk build on can openers and potato cutter.

*14 When to wash hands before donning new gloves

Employees need to wash hands before donning new gloves.

*29 Sanitizing solutions, testing devices

Need chlorine test strips.

*32 Nonfood surfaces-design to be cleaned easily

FRP has major grease damage and uneven cracked floor in kitchen area.

*33 Service sink or one curbed cleaning facility provided

Curb sink area clutter and dirty, difficult to get to. Clean area.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

No drinking in kitchen area, employees must drink in break room.

*42 Floors/walls/ceiling/nonfood dirty

Clean FRP in kitchen area.

*43 Ventilation hood-prevent grease dripping

Clean grease that is building up on vent hood.

*45 Ceiling easily cleanable and light in color

Damaged ceiling tile throughout facility.

*46 Covered waste receptacle for women's restroom

Need covered waste container for women use.

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED LARGE GAP AT BOTTOM OF SCREEN DOOR: MUST KEEP DOOR CLOSED

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

EMPLOYEE OBSERVED DRINKING IN PREP AREA

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*37 Storing the food at least 15 cm (6 inches) above the floor

CUT FRIES AND COOKING OIL

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS STORED ABOVE RAW FISH

*39 Utensils, single serve items 6 inches off - floor

TO GO CONTAINERS STORED ON FLOOR

*38 Thawing. under running water criteria - water velocity

FISH STORED IN STANDING WATER AT

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED EMPLOYEE DRINKING IN PREP AREA

*10 Clean Sight and Touch

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED UNDER EQUIPMENT AND FOOD ITEM IN RIC

*02 Cold Hold (41øF/45øF or below)

RAW FISH AT 53*F IN 3 COMP SINK, RAW FISH 47 *F IN RIC, TARTER SAUCE 80*F ON PREP TABLE , JALAPENOS 80*F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*22 Washing hands only at a designated hand sink

EMPLOYEE WASHING HANDSINK IN 3 COMP SINK

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*02 Cold Hold (41øF/45øF or below)

JALAPENOS STATE REFRIGERATE AFTER OPENING; MUST STORE CUT FRIES IN REFRIGERATOR

*37 Storing the food at least 15 cm (6 inches) above the floor

ALL FOOD ITEMS

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*43 Light - 50 foot : Food and utensils area

PROVIDE

*36 Cloths in-use for wiping between uses stored

OBSERVED CLOTHS THROUGHOUT KITCHEN

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

OBSERVED CUT FRIES UNCOVERED

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS ABOVE RAW FISH

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*18 Toxic items stored above food/utensils

PINE SOL STORED ON FOOD ITEMS

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*39 Store all equipment & utensil covered or inverted

*14 Wash hands after all other activities

EMPLOYEES

*02 Cold Hold (41øF/45øF or below)

MILK BASE BATTER 73*F

*10 Clean Sight and Touch

CLEAN ALL

*14 Wash hands after all other activities

EMPLOYEES

*21 RFSM - Not On Site

*24 Food Label- manufacture/packer/distrubtor name

PROVIDE FOR ALL

*34 Outer openings:closing holes, gaps

REPLACE MISSING CEILING TILE

*47 Handwashing signage

PROVIDE

*36 Cloths in-use for wiping between uses stored

*37 Storing the food at least 15 cm (6 inches) above the floor

*10 Sanitization after Cleaning

*14 When to wash hands before donning new gloves

EMPLOYEES

*34 Outer door: solid,selfclosing,tightfitting

OBSERVED DAYLIGHT

*42 Floors/walls/ceiling/nonfood dirty

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEES

*43 Light bulbs, light shields provided

*29 Cold/hot hold unit thermometer easily viewable

*45 Premises shall be maintained in good repair

REPAIR WALL