Grits and Eggs Breakfast Kitchen

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the RIC on the main cooking line of the main kitchen below the last perp-top cooler gaskets separated from the door. CA: Good Repair and Proper Adjustment. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed accumulated food debris in the RIC in the main kitchen area. CA: PIC was notified that 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: During inspection EHS observed employee phone in the cooking area on the side of prep table. 511-6-1.07(4)(b Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee removed personal items.

Approved thawing methods used — Inspector Note: Observed Raw Chicken being thawed in a prep sink. COS: Advised the PIC that the Chicken should be completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the establishment operating without a valid food service permit. CA: Legal notice was issued and PIC was advised to obtain a valid food service permit

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed an employee stack wet metal containers that were just washed on top of each other. 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; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Nonfood-contact surfaces clean — Inspector Note: observed dried blood in the RIF in the main kitchen, observed accumulated food debris in the RIC in the main kitchen area. CA: PIC was notified that Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food stored covered — Inspector Note: observed several foods (Grits, chopped bell peppers, biscuits) stored in plastic containers inside the RIC uncovered. COS: PIC immediately covered each food container that was uncovered. , 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 no consistent date marking. when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, 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. Pf CA-EHS advised to do consistant date marking