K&G SOUTHERN KITCHEN

In-use utensils: properly stored — Inspector Note: 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. Observed plastic cups without handles in direct contact with assorted dry food items in closed containers on food storage shelf in food prep area. Person in Charge removed said cups and provided in use food dispensing utensils with handles and stored utensils with handles above food to prevent any possible cross contamination.

Physical facilities installed, maintained, and clean — Inspector Note: 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.2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed an accumulation of old food particles and debris on floor throughput the establishment. including the walk in cooler and an accumulation of dust particles on ceiling and walls in office/ dry food storage area of establishment. PIC was advised to create a cleaning schedule to avoid accumulation.

Adequate ventilation and lighting; designated areas used — Inspector Note: Lighting Intensity. The light intensity shall be:1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Observed light not functioning in walk in cooler at rear food prep and storage area. Person in Charge was advised to have light fixture repaired and send picture of lighted walk in cooler to inspector via email by 2/19/26.

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink.1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.2. A handwashing facility may not be used for purposes other than handwashing. Observed hand wash sink at rear food prep and dish washing area obstructed by two sanitizer buckets stored directly in sink. COS: Food worker removed said items and sink was washed , rinsed and sanitized.