Shuck N Jive

*07 Food safe, good condition, unadulterated, and honestly presented

Observed dented cans. COS.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw pork stored over vegetables in WIC.

*34 Outer openings:closing holes, gaps

Close all gaps at back door/wall.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floor in kitchen and bar.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

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

Do not store raw chicken above raw fish and next to raw beef. follow hierarchy list provided

*10 Clean Sight and Touch

Clean mold inside ice machine and inside dirty microwave

*32 Damaged Equipment

Repair inside door panel of RIC

*34 Pest control-routine inspections for

Observed flies in kitchen

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

Observed ice from ice machine stained with splash marks from soda gun. keep protected from splash

*39 Equipment in good repair and proper adjustment.

Repair leak on dish machine (top area)

*42 Dirty nonfood contact surfaces

Clean dirty floor (dry storage), ric gaskets

*43 Light bulbs, light shields provided

Repair light under venthood

*45 Premises shall be maintained in good repair

repair leak (faucet handle) at utility sink

*34 Pest control-routine inspections for

PROVIDE

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES

*42 Dirty nonfood contact surfaces

CLEAN GASKETS

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION R. SEAFOOD STORED WITH RTE FOOD

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

EXPIRED DATE MARKING ON PREPARED FOOD

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*06 Discard if TCS is in container w/ no date or day

NO DATE MAKING ON PREPARED FOOD

*35 Jewelry Prohibition

NO JEWELERY ALLOWED

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

FLIES

*21 RFSM - Not On Site

NO RFSM ON DUTY

*02 Cold Hold (41øF/45øF or below)

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

COVER ALL FOOD

*45 Premises shall be maintained in good repair

REMOVE ALL PEELING PAINT

*20 Grease Trap Tickets

PROVIDE CURRENT GREASE TRAP RECORDS

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING FAUCET AT PREP

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL ALL CONTAINERS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*14 When to wash hands as often as necessary during prep

FAILURE TO WASH HANDS AFTER SCRATCHING HEAD WITH GLOVES

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

PERSONAL DRINKS STORED ON FOOD EQUIPMENT

*47 Other Violations

LABEL 3 COMP SINK AT BAR

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*10 Clean Sight and Touch

CLEAN RIF

*31 Handwashing lavatory - used for other purpose

USED TO STORE S. BUCKET

*21 RFSM - Not On Site

EXPIRED RFSM ON 3/21/21

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS, DOORS, WALLS & FAN VENT COVERS

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY ARRANGEMENT RAW CHICKEN STORED ABOVE SEA FOOD

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOODS

*45 Premises shall be maintained in good repair

*31 Handwashing lavatory - used for other purpose

*06 Discard if TCS is in container w/ no date or day

*42 Floors/walls/ceiling/nonfood dirty

*41 Food Labeling - Bulk Food w/ Card or Sign

*15 Bare hands contact with ready-to-eat foods

*34 Outer openings:closing holes, gaps

*36 Cloths in-use for wiping between uses stored

*14 When to wash hands before donning new gloves

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

*47 Conditions of Permit-in use of food equipment

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

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

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*47 Conditions of Permit-in use of food equipment

POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”

*45 Premises shall be maintained in good repair

REPAIR FLOORS & CEILING

*43 Light bulbs, light shields provided

REPLACE LIGHT UNDER THE VENT HOOD SYSTEM

*21 RFSM - Not On Site

NO RFSM- EXPIRED

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES & GAPS & RESEAL AROUND BACK DOORS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS AND FAN VENT COVERS

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

PERSONAL DRINK ( OPEN CONTAINER) STORED ON PREP AREA

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD ITEMS

*44 Trash can provided for papertowel waste

PROVIDE COVER FOR TRASH CAN IN LADIES' RESTROOM

*03 Food products not maintained at 135øF or above

C. RICE 124.4F

*32 Damaged Equipment

REPAIR ICE MACHINE AND REPLACE GASKETS ON WIC

*10 Sanitization after Cleaning

dishwasher sanitizer at 0 p-pm needs to be 50ppm

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not have cloth under cutting board can not use styrofoam cup to store tooth picks

*07 Food safe, good condition, unadulterated, and honestly presented

containers sitting directly on food boxes of oysters sitting on soiled trays

*42 Floors/walls/ceiling/nonfood dirty

clean bulk goods containers clean dust on ceilings walls and equiptment

*45 Premises shall be maintained in good repair

replace elictric box cover

*28 Date marking commercially prepared RTE/ TCS food

date marking

*43 Light bulbs, light shields provided

get lights in kitchen area working replace bulb in ventahood light shield

*10 Sanitization after Cleaning

dish washer has no sanitizer

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw chicken above lettuce and next to cooked rice raw fish next to corn and potatoes raw oysters next to lettuce raw shrimp on top of mushrooms raw chicken next to pico in bottom of the makeli

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

employee drink by clean utensils Ash tray on top od dish washer- evidence of smoking ***Final Warning*** If evidence of smoking is found again citation will be issued

*07 Food safe, good condition, unadulterated, and honestly presented

cabbage container sitting on lettuce

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

water standing in the bottom of the makeline soda gun hose touching ice

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

remove cloth from underneath utensils

*42 Floors/walls/ceiling/nonfood dirty

Clean: build up and splash on all walls and equipment trash cans office door bulk goods container shelf under vent a hood white mold above dishwasher

*40 Handle & dispense of cleaned utensils, single-use

styrofoam cup used as a scoop- must have a handle that does not touch product

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw beef over raw oysters

*10 Sanitization after Cleaning

no sanitizer in dishwasher or 3 comp Bar 3 comp 100ppm needs to be 200ppm

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

evidence of smoking employee drinks next to utensils

*42 Dirty nonfood contact surfaces

CLEAN dust on ceiling, bottoms of freezers, build upon walls and floors, clean nozzle holders at bar

*34 Controlling pests. Eliminating harborage conditions

flies

*43 Ventilation hood-prevent grease dripping

clean vent a hood

*18 Toxic items storage adjacent to food/utensils

chemicals next to utensils

*19 Water & Plumbing in good repair- per code

fix leaks on bar 3 comp

*47 Conditions of Permit-in use of food equipment

Need a sign in customer view saying “A copy of our last health inspection is available upon request”.

*03 Food products not maintained at 135øF or above

Temperatures not maintained at 135 degrees F or above

*10 Clean Sight and Touch

*42 Nonfood-contact surfaces material

*45 Walls and ceilings, studs, joists, and rafters

*43 Light - 50 foot : Food and utensils area

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

*42 Floors/walls/ceiling/nonfood dirty

WALL, CEILING AND FLOOR, MICROWAVE EXTERIOR AREA- GLASSS

*02 Cold Hold (41øF/45øF or below)

SAUSAGE 47'F, CATFISH 47'F MANGER CALLED REPAIR MAN ALREADY

*47 Handwashing signage

*43 Light bulbs, light shields provided

THREE COMPARTMENT SINK AREA

*14 When to wash hands

EMPLOYEE MUST WASH HANDS AFTER REPORT TO WORK

*47 Conditions of Permit-in use of food equipment

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

LEAKING FAUCET IN BAR

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

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

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*22 Handlers-Certificate Not On Site

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

no items in any cooler are date marked

*21 RFSM - Not On Site

there is no Registered food service manager on site

*32 Equipment & Utensils resistant pit,chip, crazing

cutting board must be replaced or resurfaced. cutting board has mold growth and is worn.

*03 Food products not maintained at 135øF or above

white gravy 117.4F

*15 Contact RTE Products w/ Bare Hands

cook bare hand contact with Bread.

*18 Toxic items labeling-non original container

bottles with windex not labeled

*10 Clean Sight and Touch

heavy food build in microwave and can opener

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

raw bacon stored on sliced cheese in the walk in cooler

*02 Cold Hold (41øF/45øF or below)

shrimp 66.8F

*14 When to wash hands before donning new gloves

employees not washing hands before donning gloves

*36 Cloths in-use for wiping between uses stored

wiping clothes are not stored in sanitizer solution in between use.