Instead of Flowers

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a fan turned on in the main kitchen that was turned to blow over food and food contact surfaces. COS PIC turned the fan off.

Food in good condition, safe, and unadulterated — Inspector Note: Observed 6 dented cans in the main kitchen’s dry storage area containing cream of mushroom and potatoes. COS PIC placed items to the side for disposal.

Food stored covered — Inspector Note: Observed grits and gravy stored in the main kitchen’s dry WIC with no cover. Observed cooked vegetables stored on a roller rack in the main kitchen’s dry without a cover. COS PIC covered all items.

Food properly labeled; original container — Inspector Note: Observed white containers of none easily recognizable spices/seasonings not labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Nonfood-contact surfaces clean — Inspector Note: Observed debris around equipment, under counters and inside the RIF and RIC. CA- all equipment shall be cleaned and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food stored in the RIC. CA- employee food was removed and PIC was told that employee food should be separate from food that will be use for customers, it should have a labeled shelf/area/ container to house employee foods from food that will be used for customers. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food stored covered — Inspector Note: during the routine inspection the establishment failed to have food items (Raw Chicken, Shrimp and Peaches) CA: Owner was advised to cover food items. stored in the walk in cooler covered. , storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper date marking and disposition — Inspector Note: observed several foods (Raw Chicken, shrimp, and Steak) stored in containers in the WIC without date marking on them. COS PIC added date markings to items. ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1