The Cotton Exchange

Observed mold on a lemon in the walk-in unit.

CA: PIC discarded the entire box of lemons. Food shall be safe, unadulterated, and honestly presented.

Observed multiple food items stored in reach-in unit in the main kitchen holding above 41F. See temperature log.

CA: PIC placed items that were within SAFE zone on ice and into walk-in unit near main kitchen. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed employee drinks and snacks stored in several reach-in units where facility food is stored.

CA: PIC placed employee items in designated areas. Employees shall have designated areas to store personal items separate from facility foods to prevent contamination.

Observed handwashing station in main kitchen and behind bar to have no paper towels available. RCA: Ensure paper towels provided at hand wash sinks at all times.

Observed employee ear buds and phone stored in food preparation area. COS: Employee removed belongings and moved to designated area away from food, equipment, linens, and utensils.

Observed outdated half/half at server station (9/7/23). Observed Styrofoam containers of food item prepped in house and not date labeled with no original container. Observed no date marking on containers of sauce (cocktail, ranch, etc.) in reach in under server station.

RCA: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, 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. Pf

Observed walk in cooler needing swept out. Observed food debris on/inside reach in cooler at server station. Observed brooms stored in air gap compartments leading from warewasher.

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.