PO FOLKS

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed bags of chicken and dumplings, black eyed peas, red beans, turnip greens, and cabbage.Manager described a cook/chill process during which bags are tied shut while product is hot. Discussed cook chill and HACCP with manager and provided special process guidance card. Warning - From follow-up inspection 2025-01-07: Manager states a new system is being worked on Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine tested at 0 ppm chlorine. Establishment to use three compartment sink until machine is sanitizing properly. Warning

High Priority - Stop sale issued on cook/chill products prepared without an approved HACCP plan bagged over 48 hours. Red beans, black eyed peas, turnip greens, cabbage.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed bags of chicken and dumplings, black eyed peas, red beans, turnip greens, and cabbage.Manager described a cook/chill process during which bags are tied shut while product is hot. Discussed cook chill and HACCP with manager and provided special process guidance card. Warning

Intermediate - Spray bottle containing toxic substance not labeled on cook line. Per manager bottle contains degreaser.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over hot hold expo oven, and in dish area.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Basket for draining grease from chicken stored on side of cook line hand wash sink and under soap dispenser.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food/grease build up on chicken heat lamp shelf, under flat top, on cooler next to breading station, front of paper towel dispenser, and soiled walk-in cooler shelves.