STILESBORO BISCUITS

In the reach in cooler of the main kitchen observed raw sausage stored above milk and juice, raw bacon and raw pork above pasteurized eggs, raw ham above butter. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. 72 hour correction required: Raw sausage placed in the freezer;

No certified food safety manager employed. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. CERTIFIED FOOD SAFETY MANAGER REQUIRED WITHIN 10 DAYS

Observed biscuits on trays stored under the oven and beside a trash can uncovered; chicken under the prep table uncovered, and biscuits on each end of the prep table uncovered all in the main kitchen. CA: Foods must be covered to prevent the possibility of contamination. COS: Biscuits under the oven covered and placed in the freezer; all other foods discarded.

Observed no certified food manager certification for facility. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) REQUIRED IMMEDIATELY WITHIN 72 HOURS EVIDENCE OF REGISTRATION TO MANAGERS CERTIFICATION OR RETESTING

Observed cooked bacon stored on the counter directly next to the handwashing sink; uncovered biscuits stored on a tray next to the trash can waiting to be cooked CA: Foods must be stored in a manner that prevents a possibility of contamination. COS: Divider placed between the hand sink and counter; biscuits covered.

Observed scoop handles in bulk food containers, touching the food, and plastic cup ( sugar and flour) in main kitchen area of facility. CA: Ensure handles of utensils stored in food product placing handle upright to prevent contamination. COS: Handles removed.

Observed raw pork (sausage patties) and raw chicken (prebreaded fried chicken breast) stored above juices in the reach in cooler of the main kitchen. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat foods COS: Raw pork placed in the freezer; raw chicken breast stored on the bottom shelf of the reachin

Observed employees wash their hands then turn off the faucet before hand drying. CA: Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: Instructed person in charge -rewashed hands.

Observed employee donning gloves after retrieving a stapler from the front desk, bringing back to the kitchen, and then taking it back upfront after use. CA: Employee must wash hands before donning gloves to initiate a task that involves working with food; COS: Person in charge instructed employee to wash their hands

Observed in the reach in cooler of the main kitchen bag prebreaded chicken stored directly on raw bacon; raw pork tenderloin with packages of prebreaded spicy and regular chicken bags touching also directly touching raw eggs. COS: chicken separated from pork

Observed no certified food manager certification for facility. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) REQUIRED IMMEDIATELY WITHIN 72 HOURS EVIDENCE OF REGISTRATION TO MANAGERS CERTIFICATION OR RETESTING

Observed biscuits, two trays, under the oven,; chicken and bacon under the prep table; biscuit doe on the prep table; and bacon under the paper towel dispenser all uncovered in the main kitchen. CA: Food must be stored covered: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food covered; biscuits placed in the oven to cook.

No handwashing sign posted at the only handwashing sink in the facility. CA: a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed scoop handles in bulk food containers, touching the food, and plastic cup ( sugar, flour, and grits) in main kitchen area of facility. CA: Ensure handles of utensils stored in food product placed upright to prevent contamination. COS: Handles removed.

PIC stated TPHC is used on all food. Facility hours of operation 7 AM - 11:30 AM. No procedure available or start time post and does not know where the documentation is. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Facility posted discard at 11:30 AM for all cooked food.

Observed no certified food manager certification for facility. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) REQUIRED IMMEDIATELY-NOTICE OF VIOLATION

Observed scoop handles in bulk food containers, touching the food, and plastic cup ( sugar, flour, and grits) in main kitchen area of facility. CA: Ensure handles of utensils stored in food product placed upright to prevent contamination.