Woody's River Roo Pub & 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. Observed the operator taking out frozen ROP fish and placing it in running water to thaw. Operator had his employees cut open and remove the fish. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items improperly stored on the cook/prep line. Operator moved some items.

Basic - Floor not cleaned when the least amount of food is exposed. Observed debris buildup behind their broken oven on the cook line,

Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at both bar's hand sinks.

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple single service articles not inverted in the kitchen. Operator inverted some. **Corrective Action Taken**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer buckets at 100ppm. Instructed the operator on proper minimum strength.

High Priority - Live, small flying insects found Observed approximately 10 live bees flying around the outside tiki bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over a pickle container in the walk in cooler and observed raw shrimp stored over cooked corn on the cook line. Operator moved both products. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in a steamer: Marinara sauce (120F - Hot Holding). Operator stated it was heated in a microwave 30 min ago then placed in the steamer. Operator placed it back in the microwave to get to temp. **Corrective Action Taken**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their quaternary triple sink.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no device to measure their hot water sanitizer.