B. Matthews Eatery

Observed multiple TCS food items holding above 41F. See temperature log.

CA: PIC placed TCS products on ice, food still within SAFE zone. PIC also called maintenance to service prep top/ reach-in unit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed build up on drink nozzles.

CA: PIC wash, rinsed, and sanitized nozzles before service. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed build up on drink nozzles.

CA: PIC wash, rinsed, and sanitized nozzles before service. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed grits, melted butter stored uncovered in steam wells when not in use. Observed ground turkey stored uncovered in reach-in cooler. COS: PIC ensured all items had lids placed back on to stay covered when not in-use.

Observed old date-label (crab mix 12/18) on container of liquid broth stored in walk-in cooler. COS: PIC discarded of food and ensured old label would be removed before container was washed.

Observed employee drink on prep table in main kitchen stored next to container of food. COS: PIC discarded of drink.

Observed concentration of quaternary sanitizer in 3 compartment sink and sanitizer bucket behind bar to be to be below 400 ppm. COS: PIC set-up a new bucket and set up sanitizer compartment again to ensure proper concentration.

Observed metal containers to be stacked together in dry dish area while still wet. RCA: Utensils shall be air-dried or used after adequate draining before contact with food.

Observed metal containers to be stacked together in dry dish area while still wet. Utensils shall be air-dried or used after adequate draining before contact with food. COS: PIC removed containers from dry dish area to be rewashed and dried properly.

Observed condensation dripping and pooling in bottom of reach-in cooler. COS: All physical facilities shall be maintained in good repair.

Observed condensation in reach in cooler. Observed food debis on outer surface of main kitche applainces (countertops, reach in, prep tops). Observed grease build up on fryer.

RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed hood system needing to be take apart and cleaned to prevent contamination of food through condensation or grease build up in between routine 45 day service from licensed contractor.

RCA: 511-6-1.05(2)(j) - Ventilation Hood System Filters, designed to be readily removable for cleaning (C) (j) Ventilation Hood Systems, Filters. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.

Observed condensation, rust, and dust on air conditioning vents in main kitchen above prep area/dish machine.

RCA: 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.