Southern Fried

Inspector's notes

Observed the following utensils/equipment with grease deposits and dried food debris on the food-contact surfaces: metal collander, potato masher, veggie dicer, whisk, and a large ladle. PIC stated that they will have new cleaning procedures developed with PM staff. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS food being stored in metal cambros while lidded, on the bottom shelf of the sliding door display refrigerator: cut tomatoes(46'F), lettuce (48'F), ground beef patties (46-48'F), and cooked hot link sausages (47'F). Per PIC, these were moved from a neighboring refrigerator to make space within the last hour prior to inspection. Discussed proper cold-holding parameters with PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a red cutting board with a clean break (5-6inches in length) in the middle, and a metal spatula that had been melted along the edges, rendering both neither smooth nor easily cleanable. Both items were not in-use at time of inspection and being stored on the drying rack near the 3-comp sink. Both items were condemned and PIC discarded both at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease deposits and dried food debris on handles of both refrigerators and in between the fryer station and the cooking range. Discussed cleaning frequency of non-food contact surfaces with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink inside employee restroom and the prep sink adjacent to the warewashing area to be unmounted from the wall at time of inspection. Observed caulking for both sinks to be missing, degraded, or otherwise in disrepair. Also observed a hole(6'x6') inside the hand sink vanity cabinet at time of inspection. Discussed the importance of repairing the hole to prevent pest harborage conditions. PIC stated that they will replace the entire cabinet prior to next routine inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of raid being stored directly beneath a food prep metal table in the center of the kitchen next to spices, sauces and flour. Discussed active pest control requirements with PIC. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.