SOUTHERN KITCHEN

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee working with raw shell eggs washed hands in less than 10 seconds and put gloves on to work with foods; manager educated and employee washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (120F - Hot Holding); mashed potatoes (125F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; steamed table not on high; food to be reheated to 165 F Corrective Action Taken

Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Egg washes at cook line on 6 hour plan but not monitored for 70:F; advised to move to 4 hours or monitor temperature;

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean equipment/utensils/portioned corned beef hash without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened bag of raw chicken stored over ready to eat cooked turkey sausage. Operator moved raw below ready to eat. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; waffle batter made with raw shell eggs stored over ready to eat corned beef hash. Operator moved batter to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area; cooked sausage gravy (126F - Hot Holding). Operator stated cooked sausage gravy is reheated in oven prior to being placed in steam table, held for less than 2 hours, moved to be reheated to 165F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line; cut tomatoes (66F - Cooling 10:00am/68F 11:00am). Operator stated tomatoes cut at 8am, at this rate will not reach 41F within 4 hours, discarded. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed tomatoes stored over ready to eat washed/cut tomatoes. Operator moved unwashed tomatoes. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee with cell phone in is hand while holding sliced American cheese in same hand, operator spoke to employee who discarded sliced cheese and washed hands and changed gloves. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dry storage shelf, spray bottle containing degreaser not labeled, operator labeled correctly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cookline cook cracked raw shell eggs for omelette and then grabbed omelette ingredients(olive, diced onions,diced ham) with the same glowed hand used to crack raw shell egg without changing gloves. Operator spoke with cook who then washed hands and changed gloves. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. meat loaf 2:05 (91°F - Cooling),; meat loaf 2:35 (91°F - Cooling) big pieces and covered in walk in cooler. Cooked at 1:00pm.. At this rate meat loaf will not reach 70°F within 2 hours. Operator cut meat loaf in smaller pieces and placed in walk in freezer. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready-to-eat sausage and pasteurized liquid eggs. Operator moved bacon to lower shelf. Corrected On-Site

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. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At cook line drawers under grill; oval shaped plate used to dispense potatoes. Operator removed. Corrected On-Site

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. spay bottle sanitizer (Quaternary over 400ppm) As per operator bottles filled up from three compartment sink, Operator discarded sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach (42-54 - Cold Holding) in top sandwich table on cook line. As per operator, food not cooked or portioned today. Food over-stacked, operator discarded the top portion of the container and covered food item. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (110-135 - Hot Holding) in steam table on cook line. Per operator food reheated on the stove to 165 F and placed in steam table for hot holding. Food not stirred or covered while hot holding. Operator stirred food. Temperature rechecked to 140 F. not stirred or covered. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottles stored with clean utensils on the set up cart at waitress station. Operator removed. Corrected On-Site

Intermediate - Handwash sink at waitress station used for dumping- coffee grinds in the handwash sink. Operator educated employees.

Intermediate - No hot water provided at handwash sink when dishmachine is running- water pressure law, barely any water dripping at all handwash sinks when dish machine is running.

Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Establishment uses 6 hour plan for egg wash. Establishment does not monitor temperatures during that time. Operator took a temperature during the inspection at 50-60 F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Open water bottle next to single service items and soda refills by dish washing area. Operator removed water bottle from area and educated staff.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and purses stored hanging on the bread racks in the kitchen by cook line. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching brown sugar and breading . Operator stored properly. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (53°F - Cold Holding); in reach in cooler at cook line. As per operator food brought from walk-in at 7 am. Food over-stacked. Food out of temperature for less than four hours. Operator moved to walk-in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs, egg wash, pancake batter at cook line no time mark. As per operator food on time since 7 am. Operator time marked food. Corrected On-Site

Basic - Food stored on floor. Cases of fries on the floor in walk-in freezer. Operator stored properly. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar and breading flour. Operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula used for poached eggs stored in water at 108° F in between uses at cook line. Operator discarded the water. Corrected On-Site