MCCRAY'S TAVERN EAST COBB

OBSERVED RAW WINGS STORED ABOVE RTE DELI MEATS ON RACK IN WIC. OBSERVED RAW WINGS STORED ABOVE RAW CALAMARI IN (LG) PREP TOP COOLER IN FRY AREA IN KITCHEN. OBSERVED RAW SHRIMP IMPROPERLY STORED HORIZONTALLY BEHIND SHREDDED CHEESE AND COOKED SAUSAGE IN COOLER DRAWERS AT GRILL PREP IN FRONT FOOD SERVICE AREA.

C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented

COS: FOOD REARRANGED

OBSERVED SAUERKRAUT AND CONTAINER OF BUTTER STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED ROMAINE LETTUCE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN SALAD PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED EGG ROLLS STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN PREP TOP COOLER IN FRY AREA IN FRONT FOOD SERVICE. OBSERVED ALL CONTAINERS OF FOOD, HOT HOLDING IN STEAM WELLS IN FRONT FOOD SERVICE UNCOVERED AND UNPROTECTED FROM CONTAMINATION.

C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED BUILD UP OF SLIME/MOLD IN BULK ICE MACHINE IN MAIN KITCHEN. OBSERVED CONTAINER ICE SCOOPS FOR BULK ICE MACHINE ARE STORED IN EXCESSIVELY SOILED WITH BUILD UP IN MAIN KITCHEN. OBSERVED SOILED KNIVES IN HOLDER PIC STATED WERE CLEAN AND READY TO USE IN WARE WASHING AREA IN MAIN KITCHEN. OBSERVED PLATES IN BAR AREA STORED AS CLEAN AND READY TO USE WITH FOOD DEBRIS. OBSERVED SODA GUN NOZZLES AT BAR SOILED WITH BLACK BUILD UP.

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

UTENSILS AND PLATES TAKEN TO WARE WASHING TO BE CLEANED AND SANITIZED; BAR NOZZLES CLEANED AND SANITIZED; FACILITY HAS UNTIL DEC. 5, 2025 TO CLEAN AND SANITIZE ICE MACHINE

OBSERVED 2 SPRAY BOTTLES IN MAIN KITCHEN AND 1 SPRAY BOTTLE IN BAR AREA WITH CHEMICALS TAKEN FROM BULK SUPPLY WITH NO COMMON NAME LABELS

C/A: ALL CHEMICALS TAKEN FROM BULK SUPPLY AND PLACED IN WORKING CONTAINERS SHALL BE IDENTIFIED WITH A COMMON NAME LABEL

COS: BOTTLES LABELED

OBSERVED MICROWAVE SOILED WITH FOOD DEBRIS IN MAIN KITCHEN

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

COS: PIC CLEANED AND SANITIZED MICROWAVE

Observed beef, shrimp, and salmon stored uncovered in the bottom of the prep top cooler in the main kitchen. Observed cole slaw and lettuce stored uncovered in the bottom of the prep top cooler 2 in main kitchen. Observed egg rolls stored uncovered in the prep top cooler 2 in the meat/seafood prep area. C/A: Food shall be covered in order to prevent the possibility of contamination. COS: Items covered

Observed sour cream in the prep top cooler 2 in the main kitchen with a prep date of 10/6; observed pasta salad stored in the reach in cooler at the server station with a prep date of 10/14. C/A: A food that requires datemarking shall be discarded if it Is appropriately marked with a date or day that exceeds 7 days. COS: Discarded.

Observed sliced cheese holding above 41 in the preptop cooler in the main kitchen; observed cooked pasta and beef stroganoff holding above 41F on the counter top in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items were removed from walk-in cooler within two hours' placed in walk-in cooler to cool down to 41F.

Observed queso, cooked pork, and beans holding below 135F in the steam well in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Queso reheated to 165F, beans reheated to 189F, pork reheated to 166F on the stove.