SWEET SMOKE SOUTHERN KITCHEN

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution at 200+ ppm Operator mixed fresh solution to 100 ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked brisket and pork meats inside reach in cooler with no date marking Per operator food made on 1/30/2026 held more than 24 hours Advised operator to provide proper date marking to cooked foods

Basic - Food stored in a location that is exposed to splash/dust.

Basic - Stored food not covered. Observed not covered cooked meats inside small reach in cooler at cook line sitting on bottom

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wash cloth sanitizer solution at 200+ ppm Employee mixed solution to 100 ppm at time of inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corn bread mix containing milk with no date mark in reach in cooler at back kitchen. Observed opened milk with no5 dat3 mark Per Chef, items made on 10/18 at approximately 12pm.

Basic - Cook line equipment soiled with grease, food debris

Basic - Observed ice buckets hanging not stored inverted or in a protected manner. Chef stored properly Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled in multiple locations of establishment. Warning - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer. Warning - From follow-up inspection 2025-02-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage patties (47F- cold holding) in reach in cooler at cookline. Per operator, items not prepared or portioned today. Operator placed in freezer to quick chill. 43F at 10:50 Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle of rubbing alcohol stored above plastic container of flour. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceilings soiled in multiple locations of kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags over rice and grains at back storage closet. Operator stored items properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic container lids at back dish out area. Operator separated items to dry properly. Corrective Action Taken

Basic - Food stored on floor. Observed Plastic container of soup on floor of walk in cooler. Operator stored items properly. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour unlabeled at back prep area. Operator labels properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cooked potatoes reach in cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shrimp at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: diced tomato salsa (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed on ice bath; on counter in ice bath: egg wash (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator discarded product. Advised operator to put on time control. Time control procedure sent to operator. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: mixed smoked meats (47F - Cooling) at 3:30 since 2:45 - 47F 3:45 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand wash sink by walk in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings no date mark in walk in cooler. Per operator, prepared in excess of 24 hours. Advised operator to date mark product.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used on bottom of cut green onions in reach cooler salad station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 71f at server area. Corrective action, place item on Time plan

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm at bar Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for butter pats out at room temp 71f. Per chef out for 2 hours. Corrective action taken to discard at 4 hours

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and keys on top of cooler at cook line Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Heavy grease and build up on floor under fryers

Basic - Floor tiles missing and/or in disrepair. Tile missing on floor under fryers

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up chest freezer for ice cream

Basic - In-use tongs stored on equipment door handle between uses. At cook line Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Heavy grease build up under grill and griddle area Fan covers in walk in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler across from grill

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Dishmachine sanitizing at 0/ppm chlorine

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep person cutting lettuce/cook line/corrective action taken/prep person washed hands and put on gloves. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125 degrees, grits/hot hold#2/cookline/corrective action taken/operator covered steam table. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice scoop handle in contact with ice. Soda dispenser/kitchen/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Above ice machine/corrective action taken/operator stored chemicals properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By dishmachine area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Oil/shortening containers/storage area.

Basic - Ripped/worn tin foil used as shelf cover. Prep tables/cookline

Basic - Single-service articles improperly stored. Plastic sword sticks on floor/storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 47f fish dip 46f in reach in cooler, foods not prepped or portioned today. In line drawer, raw chicken 45f cooked ribs 55f, ice added. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers, eggs.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat papers unavailable.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing n small silver cooler on cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease under flat top.

High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked egg shells on same flat as whole eggs, separated by space. Were discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 45f in one Reach-in cooler.

Basic - Equipment in poor repair. Reach-in cooler gasket torn.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Chlorine sanitizer bucket. Was corrected to 50 ppm. Corrected On-Site