Ballyhoo Grill

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Fish stored in walk-in cooler.

Basic – Food stored on floor

Case of potatoes stored on floor in walk-in freezer.

Basic – Ice bucket not inverted between uses

Ice buckets stored in front of walk-in freezer.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Handles to dump sink in bar area

Hood vents above grill on cook line. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Containers stored in dish area.

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging

Establishment vacuum seals items and doesn't use them within 48 hours. Repeat Violation

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine in dish area, 0 ppm. Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands.

High Priority – Rodent activity present as evidenced by rodent droppings found

Observed 8 rodent droppings on can rack across from walk-in freezer

Observed two rodent droppings on floor alongside wall off office across from beer walk-in cooler. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Items in reach-in cooler at end of cook line closest to dish area: fish (49F – Cold Holding); shrimp (48F – Cold Holding); sour cream (51F – Cold Holding); blue cheese (45F – Cold Holding); shrimp (46F – Cold Holding); ham (45F – Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager placed ice bags on top of items to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Establishment vacuum seals food on site. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler across from office

Nozzles of tea dispensers in wait station Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Bottle of cleaner in hand washing sink in bar area

Manager removed spray bottle. Corrected On-Site

Intermediate – No soap provided at handwash sink

Hand washing sink in bar area

Manager provided soap to hand washing sink. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Portioned spaghetti stored in walk-in cooler. Manager stated item was prepared on 9/9. Repeat Violation