AUNTY VANNIE FISHPOT PHASE 2

In-use utensils: properly stored — Inspector Note: Observed scoops stored in dry goods with handles in direct contact with dry goods. COS: All scoops were removed from dry goods. C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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;

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed pans stored wet in main kitchen. COS: Pans were moved to drainboard to complete proper drying procedures. C/A: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food

Nonfood-contact surfaces clean — Inspector Note: Observed ventilation hood unclean with debris build up. Not in contact with TCS food/ items for sale. C/A: C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to deep clean and increase cleaning frequency.

Physical facilities installed, maintained, and clean — Inspector Note: Observed tiles unclean with debris build up. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised in deep clean and increase cleaning frequency.

Proper date marking and disposition — Inspector Note: Observed cooked multiple cooked items stored in reach in cooler for more than 24 hrs without proper date marking. COS: All items were discarded by PIC. C/A:511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf