COME-N-GET IT

Food stored covered — Inspector Note: Observed green beans, collard greens, cream corn, mac and cheese, baked beans, and grits stored uncovered on steam table in main kitchen. C/A: food shall be stored covered unless it is cooling and protected from contamination. COS: items covered

Washing fruits and vegetables — Inspector Note: Observed dishes stored in the vegetable prep sink. Observed food employee dump raw chicken juice in the vegetable prep sink. C/A: whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided. 3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. COS: dishes removed and sink sanitized with chlorine solution NOTE: also discussed with PIC that if raw animal proteins need to be wash; it should be done in the 3-compartment sink while no active dishwashing is occurring; then sanitized and allowed to air dry before resuming any dish washing.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several knives stored between equipment in the main kitchen C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location (ii) Where they are not exposed to splash, dust, or other contamination COS: Knives removed and washed/sanitized

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employees personal cups (metal tumblers) stored on prep surfaces throughout the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: CUPS moved to designated employee drinking area; discussed designated areas

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a trash can with card board boxes stacked on top blocking the hand sink located in the main prep area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: trash and boxes removed

Food stored covered — Inspector Note: Observed a containers of pickles, onion rings, and French toast batter stored uncovered in the preptop-RIC. Observed raw chicken and raw hamburger patties stored uncovered in 2-door RIC #1 located in the main prep area of the main kitchen. Observed a container or fries and fried okra stored uncovered in the small 2-door RIF located in the main kitchen. C/A: food shall be stored covered unless it is cooling and protected from contamination. COS: items covered

Proper date marking and disposition — Inspector Note: Observed onion rings, chili, and hushpuppy batter with a prep date of 9/28, Observed pancake batter labeled with a prep date of 8/14, observed cooked salmon patties with a prep date of 10/5 and sliced cheese with a prep date of 10/6 stored in units throughout the main kitchen. Observed several plastic containers with milk in them in 2-door RIC #1 located in the main prep area without any date marking. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . COS: items discarded