RC'S SOUTHERN COOKING

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in a sanitizer bucket with 10ppm chlorine in main kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration 50-100ppm chlorine. COS: Sanitizer bucket was remade to 100ppm chlorine.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Single door reach in cooler and double door reach in cooler ambient air temperatures above 41 F. CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Facility added ice bags to coolers to help them cool down and service request placed. Facility is closing for a long weekend (7/2-7/7). Facility shall email EHS with invoice from service by 7/9.

Physical facilities installed, maintained, and clean — Inspector Note: Observed sticky build-up on floor throughout main kitchen and on stairs/doorway between main kitchen and front food service area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper cold holding temperatures — Inspector Note: Observed raw salmon and raw ground beef cold holding above 41F in prep top cooler in main kitchen. Observed beef meatloaf cold holding above 41F in 2-door reach in cooler in main kitchen. CA: ALL TCS food items shall be maintained at 41F or below when cold holding. COS: items discarded.

Proper cooling time and temperature — Inspector Note: Observed raw pork and raw t-bone not cooling at a rate to reach 41F within 4hours after ambient temperature prep. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Items were moved to freezers for rapid cooling.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed non-current inspection report (Score: 85) laying on drink machine in front food service, not visible to public. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: Observed ice scoop in small bar area stored on soiled surface of ice machine. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Ice scoop stored in container.

Physical facilities installed, maintained, and clean — Inspector Note: Observed non-porous, heavily stained, and missing ceiling tiles throughout main kitchen. C/A: Wall and ceiling covering materials shall be porous, nonabsorbent, light colored, and attached so that they are easily cleanable. *PIC is working to get ceiling repaired in 2026.*

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light shield in main kitchen in disrepair, hanging from ceiling in main kitchen above prep area. C/A: Repair light shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Proper cold holding temperatures — Inspector Note: Observed several ready to eat TCS food items cold holding at above 41F in main kitchen RIC #2(*See asterisks*) C/A: TCS foods being cold held shall be 41 F or below. COS: Per PIC, food items out of temperature for less than 4 hours due to door opening frequently. All food moved to freezer to rapidly cool; see temperature section.

Proper hot holding temperatures — Inspector Note: Observed several ready to eat TCS food items hot holding at below 135F in main kitchen and front food service area. (**see asterisks**). C/A: All TCS foods which are hot held must be maintained at 135F and above. COS: Per PIC, crocks were mistakenly turned down less than an hour ago after being reheated. All reheated to above 165F; see temperature section.