THE GREAT SOUTHERN CAFE

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

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. Observed dish machine with 0ppm reading. Operator primed machine to 100ppm reading during inspection l Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two five gallon containers of cooked collard greens held over night in walk-in cooler with temp of 50F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two five gallon containers of cooked collard greens held over night in walk-in cooler with temp of 50F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan vents in walkin cooler with accumulation of dust.

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler racks with accumulation of black mold like substance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust, beside mixer.

Basic - Working containers of food removed from original container not identified by common name, corn muffin mix and rice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored on top of English muffins. Operator properly stored during inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair, at threshold between ware wash area and dish drying area. Repeat Violation

Basic - Food stored on floor in walk in freezer, fries.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 3 1/2 large cambro containers of collard greens at 54F held overnight and 1 large cambro container of black eyed peas at 48F held overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 1/2 large cambro containers of collard greens at 54F held overnight and 1 large cambro container of black eyed peas at 48F held overnight in walk-in cooler.

Basic - Building components, attachments or fixtures in poor repair. Observed exposed air duct, with missing insulation, causing duct to sweat in the dish holding area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans wet nesting in dish storage area.

Basic - Floor tiles missing and/or in disrepair in dish wash area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed mahi-mahi thawing in still water. Corrected On-Site

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. Observed server touch pie while plating. Manager discussed with employee.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer reads 155F, no color change on chlorine strip.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: egg wash 50F, Manager had ice added to egg wash. On stove: Alfredo sauce 92F, operator decided to use time for Alfredo.. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind kettle. At dish washer.

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

Basic - Stored food not covered. Bacon in walk-in cooler uncovered. Manager had item covered at time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At time of inspection observed 7 small flying insects, 3 were in the back kitchen where no prep was taking place, 2 were in the main kitchen on the cook line. 2 were observed outside under tent dining. Did not observe small flying insects land on food or food contact surfaces. Admin Complaint - From follow-up inspection 2021-10-29: At time of inspection observed no small flying insects. Admin Complaint