STINGERS BAR AND GRILL

Violations (5)

• 22

  Proper cold holding temperatures

  Observed raw chicken, Hamburger patties and fish at 51*F in the prep cooler near the hand washing sink. Corrective Actions: Person in charge voluntarily discarded all foods that were above 41*F. Ensure cold held food items are maintained at 41*F or below.

• 24

  Time as public health control: procedures and records

  Observed batter mix at 76*F with no document of how long it has been sitting out.Corrective Actions: Ensure to use correct documentation on the batter mix for raw meats.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed prep-line cooler was operating improperly and unable to consistently maintain required cooling conditions.Corrective Actions: Ensure top fix or replace prep cooler so it can maintain TCS food items at or below 41*F or below.

• 38

  Insects, rodents and animals not present

  Observed several flies and drain gnats around exterior door and three compartment sink.Corrective Actions: Ensure to contact a professional pest control to help prevent fly entry points.

• 41

  Wiping cloths; properly used and stored

  Observed several wipimg cloths stored on the prep line cooler cutting board.Corrective Actions: Ensure to store dry clothes in a designated area to help prevent contamination on food prep tables.