Southern Bistro

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed chlorine sanitizing dish machine with 0ppm chlorine sanitizer. Must have 50-100ppm chlorine sanitizer to properly sanitize dishes. Must sanitize in 3 compartment sink until dish machine is repaired.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzle, sprite, with brown colored accumulation within. Must clean to sight and touch and at a rate that precludes any accumulation.

Proper cold holding temperatures — Inspector Note: Observed butter at 60F, watermelon at 60F, watermelon (2nd container) at 59F, and a container of half and half at 61F. All were tempted internally. All items were in an upright, sliding door cooler in prep area. Must maintain TCS foods 41F or colder internally. Manager stated items had been in there since opening, just over 1.5 hours ago and will move TCS foods to a freezer to rapid chill, then to a different cooler to hold.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed bucket of chicken stored on the floor in WIC. CA: Advised PIC to store food on racks at least 6 inches off floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.