ROC SOUTH

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several food items cooling prepared at 11am actively cooling and placed inside the 3 reach-in coolers on the cook line for immediate service. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC removed food items and placed them on ice inside the walk-in cooler during time of inspection

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed metal pans stacked while wet stored above the 3-compartment sink and on the dish drying rack. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 1 hot box measuring 78*F ambient unable to hold food items at 135*F or above, discovered gasket in disrepair. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed 2 steam wells unable to hot hold food items at 135*F or above. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the walk-in cooler holding TCS food items measuring 56*F and door requiring food employees to actively push the door closed. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CA: PIC contacted technician during time of inspection, technician pressure washed the coil and the ambient temperature was dropped during time of inspection

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed light debris inside the blue ice scoop holder in direct contact with the ice scoop. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned during time of inspection

Proper cold holding temperatures — Inspector Note: Observed several TCS food items measuring temperatures above 41*F during time of inspection stored inside all cold holding units (SEE TEMPERATURE LOG). CA: Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC discarded food items during time of inspection

Proper hot holding temperatures — Inspector Note: Observed 2 pans of cooked whole wings and 1 pan of mashed potatoes holding inside the warmer cabinet below 135*F. CA: Advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC reheated the mashed potatoes and re-fried the whole wings during time of inspection due to holding time of 30 minutes

Proper hot holding temperatures — Inspector Note: Observed blackeye peas and gravy stored inside 1 steam well and melted butter and butter sauce in another holding at temperatures below 135*F. CA: Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC reheated food items on the stove top during time of inspection

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2 trays of cooked turkey wings stored on a cooling rack in the main kitchen cooling at room temperature measuring 71*F and 69*F. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed the food items inside the walk-in cooler uncovered during time of inspection

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed metal pans stacked while wet stored above the 3-compartment sink and on the dish drying rack. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying

Nonfood-contact surfaces clean — Inspector Note: Observed rust along the green rack near the condenser and light debris on 2 other green racks inside the walk-in cooler. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a cracked floor tile holding standing water in the dish pit. CA: Advised PIC All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee cellphone stored on top of a the prep top cooler and employee personal drink cups stored on the prep table. CA: Advised PIC . Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items were relocated during time of inspection