SR Kingsland, LLC dba Southern Roost

At the time of inspection, observed buttermilk based sauces stored behind the counter. The buttermilk dill sauce registered at 70 F. // PIC stated they rotate out sauces with refrigerated sauces on the night shift change/ every hour. Sauces had no date or time labeling on them. // Advised PIC to either label with a time stamp then throw out after 4 hours or to keep refrigerated at 41F or below.

*** Coleslaw was also temped at 60F at time of inspection.

At time of inspection, observed coleslaw containers in an ice bath registering at 60F. Ice was low and did not come up along sides of container.// Advised PIC to allow ice to come up along sides of container and not to stack food items over the sides of the container.

At time of inspection, observed sauce cups stored in bins on the countertop (behind the registers). The ranch cup temperature registered at 58 degrees F, the Rooster sauce registered at 66 degrees F, and the dill sauce registered at 68 degrees F. Upon observing the facility's recipes, it was determined that the ranch contains buttermilk AND the company's recipes call for all of the sauces to be cold-held in the cooler. COS: Sauces on counter & out of temp. (above 41 degrees F) discarded by PIC. PIC states sauce cups will be stored in the reach-in cooler behind the registers, going forward (all sauce cups, as the recipes for all sauces require refrigeration).

At time of inspection, observed slimy buildup on the ice machine shield. PIC states the ice bin will be emptied tonight and the bin will be cleaned and sanitized before making ice. Clean bin often enough to prevent buildup/accumulation.