SOUTHPORT RAW BAR

Violations (5)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- steam table-chicken wings (120-125F - Hot Holding) per employee food hot held less than two hours, employee reheated on microwave to 167F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- steam table-chicken wings (120-125F - Hot Holding) per employee food hot held less than two hours, employee reheated on microwave to 167F. **Corrected On-Site**

  High Priority

• 24-07-4Corrected on site

  Cleaned and sanitized equipment or utensils not properly stored. Drinking glasses next to three compartment sink, subject to splash, employee removed glasses.

  Basic - Cleaned and sanitized equipment or utensils not properly stored. Drinking glasses next to three compartment sink, subject to splash, employee removed glasses. **Corrected On-Site**

  Basic

• 14-42-4

  Hood filter missing from automatic fire suppression/exhaust system. Right side of cook line.

  Basic - Hood filter missing from automatic fire suppression/exhaust system. Right side of cook line.

  Basic

• 10-12-5Corrected on site

  In-use ice scoop stored on soiled surface between uses. Kitchen area, ice scoop on top of ice machine, employee removed.

  Basic - In-use ice scoop stored on soiled surface between uses. Kitchen area, ice scoop on top of ice machine, employee removed. **Corrected On-Site**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Substantial buildup of grease . Right side of cook line.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Substantial buildup of grease . Right side of cook line.

  Basic