THE SOUTHERN DELI

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. home fries (59F - Hot Holding); butter (91F - Hot Holding); less than 4hours. Manager put items in a unit to cool. recommended time control Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In pasta. Manager removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage under grill next to sanitize bucket and other items. Staff discarded. Corrected On-Site

Basic - Light not functioning. Cook line

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables throughout with rust.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White chilli temping at 50F in walk in cooler. Per operator it was in walk in over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White chilli temping at 50F in walk in cooler. Per operator it was in walk in over night

Basic - Cutting board has cut marks and is no longer cleanable. On make table across from fryers on cooks line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food preparation with no beard guard

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has form, has not completed to date

Basic - Bowl or other container with no handle used to dispense food. Bowl In pasta in walk-in-cooler Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, above prep area

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Toxic substance/chemical improperly stored. 3 bottles of hand soap stored over boxed sodas Corrected On-Site

Intermediate - Cut board stained with food debris

Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates don't have training dates, did advise operator that employee training is good for 3 years

Basic - Carbon dioxide/helium tanks not adequately secured- 2 tanks in storage in dining room

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Reach-in freezer shelf have accumulation of soil residues, to unit at entrance to kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked macaroni 47°; gravy 51°; employee had Items sitting on ice, advised operator, ice should be as should be as high as the food product in order to obtain proper temp, operator filled ice to rim of container for immediate temperature recovery Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer at entrance to kitchen Corrected On-Site

Basic - Reach-in freezer have accumulation of soil residues. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler, to unit at entrance to kitchen

Basic - Water leaking from pipe under hand sink back prep area

Basic - Working containers of food removed from original container not identified by common name, home made seasoning not labeled Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatloaf 98° operator place in oven reheated to 165° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Vaseline, hand soap, pain cream

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting board on cooks line

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee drink at front counter next to Coffee station