Fish Tales Pub & Grill

Observed several individual cups of slaw being cold held in an ice bath at a temperature range of 62F to 65F in the main kitchen area at the time of this inspection. COS: Food discarded. EHS reminds staff to check food temperature always to insure it is staying at or below 41F especially when using ice baths.

Observed queso being hot held in steam well at a temperature of 125F at the time of this inspection. COS: Queso discarded.

Observed dishwasher was producing a chlorine sanitizer solution with a concentration of 0ppm as the sanitizer jug was almost empty at the time of this inspection. COS: Replaced used sanitizer jug with a new one.

Observed two opened bags with cheese being stored without a date label in a reach in cooler in the kitchen area at the time of this inspection. COS: Cheese discarded.

Observed a stack of small pizza crusts being stored uncovered/without any protection directly on cooler wire rack in the main kitchen at the time of this inspection. COS: Pizza crust discarded.

Observed cook not wearing a hair net/hat while cooking at the time of this inspection. Management stated they did not have hair nets at the moment.

Observed during the course of this inspection that the facility soda gun nozzle located in the main bar displayed significant buildup on the soda dispensing surface. COS: Staff cleaned and sanitized the nozzle.

Observed during the course of this inspection that the facility ice buckets were being stored on a visibly soiled sheet pan. COS: Staff cleaned and sanitized the sheet pan and ice buckets.

Observed during the course of this inspection that the facility staff could not locate a probe thermometer with a thin tip.

Observed during the course of this inspection that the facility had multiple boxes of buns stored on the floor in the outside walk in freezer.

Observed during the course of this inspection that the facility breading station displayed a significant amount of old flour/breading buildup spilled inside of the cabinets.

Observed facility did not have proper chemical sanitizer test strips at the time of this inspection.

Observed a steam well and a container of chicken wings uncovered at the time of this inspection. COS: All uncovered stored food was covered.

Observed facility thawing shrimp submerged without running water at the time of this inspection. COS: Thawing method was corrected by turning on the faucet.

Observed buildup on the food contact surface of the soda gun nozzle at the time of this inspection. COS: Facility replaced nozzle to be cleaned and sanitized.

Observed main kitchen handwashing sink not supplied with hot water at the time of this inspection.

Observed facility test strips out of date at the time of this inspection.

Observed facility dishwashing machine sanitizer out of concentration at the time of this inspection. COS:Facility called to have the mechanical dishwasher serviced and the dishwasher is currently being serviced at this time.

Observed a soda gun nozzle with buildup on the food contact surface at the time of this inspection. COS: Soda gun nozzle was replaced to be cleaned and sanitized.

Observed facility using lactic acid chemical sanitizer without proper test strips at the time of this inspection.

Observed during the course of this inspection that the facility dishwashing machine was not supplying an appropriate amount of sanitizer. (Apporx. 10ppm) COS: Management instructed staff to not use the dishmachine and to only use the 3 compartment sink for manual dishwashing. CA:Management stated that the dishwashing machine would not be used until the appropriate levels of sanitizer are restored to the machine. Glynn EH instructs facility to institute daily testing of the machine before opening for service to ensure concentration levels due to multiple repeats of this violation.

Observed during the course of this inspection that the facility soda machine displayed significant buildup on a food contact surface. COS: Management disassembled the machine and had it cleaned and sanitized.

Observed during the course of this inspection that the facility had cleaning chemicals and sanitizers stored in multiple areas of the facility above equipment, food prep sinks, and food storage containers. COS: Management relocated all chemicals when observed.

Observed during the course of this inspection that the facility had two cases of single service toilet paper stored directly on the floor in storage. COS: Management elevated the boxes of toilet paper.

Observed in-use mechanical dishwasher showing a 0 concentration of sanitizer (Chlorine).

Observed guacamole, and cooked chicken stored in RI coolers longer than seven days from prep date.

Observed ice machine with soil buildup on interior surfaces as well as loose rust on outer edge of machine near machine door.

Observed slime buildup on tea urn nozzle and bar soda gun nozzle.

Observed multiple open bags of food including, pizza dough in RI freezer. Observed bowl of flour not in use uncovered sitting in prep. table.

Observed multiple items in the RI cooler including spinach dip, pimento cheese, and pineapples without the common name of the food labelled.

Observed large bucket in dish area as well as below prep table with cooking utensils stored with food contact portion up and some down.

Observed unshielded glass light bulbs over pizza oven, over fryers, and in ceiling near prep top cooler. Insure that lightbulbs are either shatter proof or shielded in food storage and prep areas.

Observed employee items including purses and jackets stored on plate and dry food shelfs. Employee personal items must be stored in a designated area away from food and food contact surfaces.