Savannah Commons Operating Company, LLC dba The Social At Savannah

Observed multiple food items in the warmer cabinet holding below 135 degrees F. (see temperature logs, Potatoes, Rice and chicken, seafood rice)

CA: PIC reheated all food items to minimum cook temperatures. Rule: tTime/temperature control for safety food shall be maintained at below or 135°F (57°C) or above

Observed raw chicken adjacent to a raw beef box. Observed the box of steak to have frozen shrimp directly placed on top of the box. Observed a box raw bacon above a box of raw chicken.

COS: PIC re-arranged raw meats as to follow separation based on cooking temperature. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding. Raw meats shall be organized by cooking temperature.

Observed food debris build-up on can opener. Observed pies stored on surface with debris build-up without protection.

RCA: PIC shall have staff wash, rinse sanitize can opener. PIC shall have staff clean the food-contact surface where pies rest. All food contact items shall be clean to the sight and touch.

Observed eggs, chicken, and tomatoes on a cold holding buffet unit at temperatures between 47-48 degrees.

CA: PIC put ice at the bottom of the buffet unit creating an ice bath in order to ensure that food would remain at proper cold holding temperature.

RCA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed pink build up on the ice machine baffle.

RCA: Ice machine should be cleaned to a frequency to prevent build-up.

Observed single service spoons used for taste testing of food during the cooking process stored with the handle down.

CA: PIC discarded the spoons in the food prep area.

RCA: Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

Observed bowls on the salad bar stored with food contact surfaces facing upwards.

CA: PIC covered the bowls.

RCA: Equipment and dinnerware should be stored covered or inverted to protect from overhead contamination.

Observed hot holding buffet units stored on pallets only 1" off the ground in the salad bar area.

CA: PIC removed the items and placed in a proper storage area.

RCA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 6" off the floor.

Observed improper separation of raw and cooked meats in the walk in cooler. Observation are as followed: raw chicken stored next to yogurt and cooked meatloaf, raw shelled eggs above pasteurized eggs, and raw chicken stored on top of raw bacon. RCA: All food items shall be separated based on cooking temperature to prevent cross contamination.

Observed wet stacking of metal pans and clear containers in the clean dish storage area. RCA: All dishware must be completely air dried prior to stacking.

Observed hand sink by service door to be used as a dump sink for ice. RCA: Facility shall use restriction with hand sinks using it only for handwashing and nothing else.

Observed ice machine baffle to have yellow build up. RCA: Facility shall thoroughly melt the current ice, turn machine off and clean and sanitized the equipment.

Observed containers of oil to be stored on the floor in the dry storage area. RCA: All food items shall be at least 6 inches off the floor to protect from overhead contamination.

Observed facility to not have the incorrect inspection report posted. The report posted was for the extended kitchen. RCA: Facility shall ensure that the inspection report provided at the time of inspection are posted and kept in public view at all time.

Observed handsink by service door to be used as a dump sink (full of ice and tea) at the start of the inspection. RCA: Facility shall use restriction with handsinks using it only for handwashing and nothing else. Food Service Rule:

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing.
3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

Observed none of the handsinks to be stocked with paper towels or drying provisions at the start of the inspection. COS/CA: PIC placed paper towels by the handsink. RCA: There shall always be something to dry hands after handwashing located near the handsink. Food Service Rule: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device;
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed multiple "clean" dishes to have old food debris and black speck on them in the clean dish storage shelving ready for use. COS/CA: PIC removed plates to be rewashed, rinsed and sanitized. RCA: Dishes shall be thoroughly cleaned to remove all food debris from the surface and sanitized before next use. Food Service Rule: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed boxes of vegetables to be stored on the floor in the walk in cooler. Observed ice cream to be stored on the floor of the walk in freezer. Observed box of potatoes and case of canned tomatoes to be stored on the floor of dry storage. Upon inquiry, PIC stated that they were from the truck delivery on Friday. COS/CA: PIC removed all food from floor and placed on racks in their designated area. RCA: All food items shall be at least 6 inches off the floor to protect from overhead contamination. Food Service Rule: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.