SOUTH MARKET

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reheat for more than 2hrs: cheese sauce 102f, grits 107f,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 57f, butter 55f, corn 63f, tomatoes 59f, Cole Slaw 57f, chicken 63f, beef patties 61f, meat loaf 66f all items held less than 4hrs. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheat for more than 2hrs: cheese sauce 102f, grits 107f. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 85f, held less than 4hrs. Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside upright reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Upright reach in cooler gaskets in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. Multiple handwashing stations throughout kitchen.

Basic - Plumbing system in disrepair. Dish sink at bar next to establishment entrance/exit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at bar next to kitchen entrance.

Basic - Standing water in bottom of reach-in-cooler. At bar.

Basic - Water draining onto floor surface. Underneath dish sink at bar. Bar located near the entrance/exit of establishment.

Basic - Working containers of food removed from original container not identified by common name. White bins in back storage area in kitchen

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent droppings in the following locations: 10 rodent droppings underneath equipment at second bar. Bar location next to entrance of kitchen. 5 rodent droppings on floor underneath equipment at first bar. Bar location next to entrance of establishment . Warning

High Priority - Rodent burrow or rodent nesting materials present. Observed rodent nesting materials in the following locations: Rodent nesting material observed behind ice machine in kitchen. Rodent nesting material observed behind dish machine at bar. Bar located near front entrance. Warning

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. Upon inspection observed chlorine sanitizer test strips at 0ppm. Operator and inspector used chlorine sanitizer test strips multiple times. Operator contacted repair person and repairs made. Chlorine test 100ppm. Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. Upon inspection observed 1 live roach on floor by entry under hand washing sink. Operator exterminated roach and cleaned/sanitized area. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright reach in cooler-waffle batter 50f/Grill drawer reach in cooler- hamburger patties 44f, meatloaf 44/49f, steak 45-48f, prime rib 44f/prep line- Swiss cheese 48f cheese 50f. Operator removed food items of concern and placed in colder holding unit. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed chemical bottle unlabeled stored on bottom shelf next to cooking oil bottle on bottle shelf cook line. Operator removed chemical bottle during inspection. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink upon entry of kitchen with glass rack stored in front and pots and pans stored in front of hand washing sink in ware washing area. Operator removed items blocking access during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small metal bowl resting in potatoes under reach in cooler in cook line area. Operator removed small bowl during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection observed water damage and leaking water in dry storage. No water observed leaking on food/food contact surfaces.

Basic - Duct tape used to repair nonfood-contact surface. Upon inspection observed reach in cooler left side of wait station with duct tape on handle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed jacket on cook line and music speakers on cook line. Operator removed jacket and speakers during inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Upon inspection observed employees in kitchen without beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed drinking glasses in wait station with moisture in between and stacked pans with moisture in between on clean equipment rack across from ware washing area.

Basic - Hole in or other damage to wall. Upon inspection observed wall in disrepair under prep table in prep area of kitchen.