Zion Delight Southern Cuisine

Approved thawing methods used — Inspector Note: Observed potentially hazardous foods (raw ground beef and Two buckets of pork chitterlings) thawed at room temperature. Ground beef on sitting on table and two chitterlings buckets still sitting in 3 compartment sink at the end of inspection. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. 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 (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Thermometers provided and accurate — Inspector Note: Observed no thermometers in cold holding units. I did observe on thermometer inside a cold holding refrigerator. However, it was a hot holding air thermometer. 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars. 4. Temperature measuring devices shall be designed to be easily readable. 5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf CA: Provide air thermometers inside all cold holding units. COS: Owner placed air thermometers inside the two black refrigerators.

Wiping cloths: properly used and stored — Inspector Note: Wet wiping cloth not stored in sanitizing solution between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Single-use/single-service articles: properly stored, used — Inspector Note: Observed red chitterlings buckets being reused to store leftover foods. 511-6-1.05(10)(f) - Prohibitions; Single Service and Single Use Articles (C) 1. Except as specified in paragraph 2. of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located: CA: Discard all the red and white chitterlings buckets.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Hood filters not equipped with a drip tray. 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Owner must attach a drip tray to hood.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed yellow cutting board grooved/pitted and no longer cleanable. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. CA: discard yellow cutting board.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup of soiled material on storage rack for large pots, next to hood. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: Shall remove encrusted material from storage rack.

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipe at plumbing fixture (pipe under 3 compartment sink and at the faucet of the meat prep sink). 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. CA: Repair leaks on pipe and plumbing fixture.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Bathroom not enclosed with tight-fitting, self-closing doors. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. CA: Provide a self-closing device on both restroom doors.

Physical facilities installed, maintained, and clean — Inspector Note: Observed Ceiling tiles not smooth and easily cleanable. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. CA: Owner must replace non approved ceiling tiles inside the kitchen and rear food storage room within five months. See notes.

Physical facilities installed, maintained, and clean — Inspector Note: Observed Wall between front service line and cook line, is not smooth and easily cleanable. 511-6-1.07(1)(a) - Indoor Materials (C) (1) Materials for Construction and Repair. (a) Indoor Materials. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. CA: Paint or seal raw exposed wood wall.

Certified Food Protection Manager — Inspector Note: Manager lacking proof of Food Manager Certification. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection CA: 5 days to show proof of enrollment into a food safety class.

Food stored covered — Inspector Note: Raw chicken, grits, etc. found stored in reach in cooler on bottom shelf, on cook line uncovered and subject to contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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 COS: Owner covered food items inside the reach in cooler.

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food (pork chops, beef spaghetti, etc.) cold held at greater than 41 degrees Fahrenheit inside both reach in coolers. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked food being cooled at room temperature. Hot food shall be cooled by approved methods. Explained the cooling process to the PIC.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed personal cell phone store on a prep top cooler at the main kitchen. Contamination shall be prevented during food preparation. Advised PIC to remove the cell phone.

Wiping cloths: properly used and stored — Inspector Note: Observed failure to store wet towel inside sanitizer solution.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to post food service ice permit.

Physical facilities installed, maintained, and clean — Inspector Note: Observed several food service unrelated items in the facility. Food service facility shall be free of unnecessary items. Advised PIC to remove all unwanted items.

Certified Food Protection Manager — Inspector Note: Observed failure to provide food safety manager certificate despite previous advisory. Food service manager shall possess a food safety certificate. Issued a legal notice to obtain the certificate within 14 days.

Food stored covered — Inspector Note: Observed failure to cover food in storage. All food items shall be covered to prevent environmental contamination. Advised PIC to cover food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observe3d heavy slimy build up on the cutting boards in the kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to clean the cutting boards and replace old ones.

Proper cold holding temperatures — Inspector Note: Observed failure to cold hold cheese at 41 degrees inside the reach in cooler at the main kitchen. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.

Proper hot holding temperatures — Inspector Note: Observed failure to hot hold meat loaf at 135 degrees on the steam table at the front food service area. TCS foods shall be hot held at 135 degrees or above. Advised PIC to reheat food.

Proper date marking and disposition — Inspector Note: Observed failure to date mark several onsite prepped food items. All food items prepped onsite for storage shall be date marked not to exceed 7 days. Advised PIC to discard food.