Spanky's Southside

Observed raw chicken wings to be stored next to raw pizza dough and vegetables.

COS: PIC removed raw food items to designated area as it was food from an employee. CA: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Food shall be protected from cross contamination by separating ready-to-eat food from raw food. All raw food items shall be stored based on cooking temperature. CA:

Observed multiple bulk sauces in reach-in cooler behind server prep area to bear no date labeling.

COS: PIC discarded all items over 24 hours old. PIC wrote today's date on items opened and used today. CA: 511-6-1.04(6)(g) - Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed build-up of white and black debris on storage racks in walk-in cooler - specifically in the section where chicken is stored.

RCA: PIC shall have racks in walk-in cleaned and sanitized to ensure non-food contact surface is clean to the sight and touch. CA: 511-6-1.05(7)(a)2,3 - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee items (chicken wings, powerade, sushi) to be stored next to facility food items in reach-in coolers.

RCA: 511-6-1.07(4)(b) - Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed no available soap for the hand-wash station behind the bar area.

CA: Staff placed soap adjacent to the hand-wash sink. RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed bucket of "spuds" uncovered in main prep area adjacent to hand sink and high traffic area.

CA: PIC relocated the "spuds" to avoid contamination. RCA: Food items shall be stored and covered in a way that best prevents overhead contamination.

Observed build-up of debris in the interior of ice machine.

RCA: All food-contact surfaces shall be clean to sight and touch. Ice shall be burned, machine shall be cleaned and sanitized before next use.

Observed build-up of debris around blade of can opener.

CA: PIC removed can-opener for wash, rinse, and sanitize.

RCA: All food contact items shall be cleaned to the sight and touch. Equipment shall be cleaned and sanitized at a frequency to prevent build-up.

-Observed in-use wisk stored on a cardboard box under prep table. -Observed knives stored under equipment. Had employee remove knives. -Observed spoon stored between tea maker and coffee machine. CA: PIC removed utensils for wash, rinse, and sanitize. RCA: Utensils shall be stored in a clean and dry place in the prep area to avoid contamination during the food-making process.

Observed no available test-strips to test the high temperature dish machine.

RCA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Observed build-up of food debris in toaster oven and under shelving in food pass through window.

RCA: All non-food contact surfaces shall be cleaned at a frequency to prevent build-up of debris.

Observed TCS food in pizza reach-in cooler, walk-in cooler, and seafood cooler with foods above 41F.

CA: PIC discarded foods (shrimp, scallops, beef, cream cheese, buttermilk, corned beef, feta, boiled eggs, stuffed potatoes). Facility shall not store TCS foods in coolers until repaired or keep foods on ice baths to keep at 41F or below.

Observed buildup of slime in the interior of ice machine.

RCA: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Burn ice, clean and sanitize interior before refilling of ice.

Did not observe thermometers in reach-in coolers.

RCA: . In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed no employees in kitchen wearing hair restraints while preparing or cooking foods.

RCA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed prep sink without hot water functioning.

RCA: A plumbing system shall be repaired according to law; and maintained in good repair.

Observed gaskets with slimy/mold-like build-up. Observed build-up on walk-in cooler shelves.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed chicken wings stored on top of pizza oven holding temperature at 84 degrees F. PIC discarded wings. Educated PIC on maintaining hot holding temperatures at 135 degrees F or above. Observed chicken wings stored under heat light with temperatures from 120-148 degrees F. Wings were all cooked no earlier than 2:00pm. PIC to use time as a public health control, and discard any remaining wings by 6:00pm. Educated PIC on maintaining hold-holding temperature at 135 degrees F. or above.
PIC advised newly cooked wings were mixed with previous chicken. PIC To ensure staff rotating pans of chicken instead of mixing.

-Observed build of debris inside the ice maker. PIC contacted (Hudgins) for maintenance and cleaning. -Observed build up debris inside the microwave. PIC had employee wash, rinse, and sanitize. -Observed build up of debris on can opener. PIC removed can opener and ran through dish washer.

-Observed tongs for lemons being stored in standing water at bar and wait stations. -Observed scoop for flour with handle buried in product. PIC removed scoop for wash, rinse, and sanitizing. -Observed single service "to go" containers being used as a scoop in dredge

Educated PIC on proper use of "in-use" utensils.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed wet dishes being stacked in dish storage area for drying. PIC removed the dishes to properly air dry. Educated PIC on proper wash, rinse, sanitizing and air drying procedures.

-Observed Build-up of debris under equipment -Observed Food debris on walls. -Observed Dust around HVAC vents and returns on ceiling.

-Observed employee wearing a watch while actively prepping food. PIC had employee remove watch. Educated PIC on the wearing of a plain wedding band only.
511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

-Observed utensils being stored in sanitizer solution. PIC removed utensils for wash, rinse sanitize and air dry.
-Observed scoop for ice stored with handle in contact with ice. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

-Observed employee prepping food while wearing bracelets. Educated PIC on employee cleanliness. No jewelry (rings, watches, bracelets, hair-ties, etc) to be worn while prepping food, other than a plain wedding band. -Also, observed employee with hair not effectively restrained. Must have hair-net, cap, or secured to where hair does not contaminate food.

-Observed wiping clothes stored on multiple prep surfaces. PIC removed. Educated PIC on maintaining clothes in clean storage, sanibucket, or dirty storage.

-Observed single-service (stryofoam "to-go" container) being used as scoop in prep area (coating for chicken) -Observed in-use utensils (multiple knives) stored under prep tables across from grill

Educated PIC on proper utensils to be used as scoops (no single service containers). Also, educated on storage of "in-use" utensils.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

-Build-up of debris on floor of walk-in cooler -Build up of debris on walls and shelving in keg cooler -Underneath shelving at pass through from line to wait staff