DONNIE'S COUNTRY COOKIN

Observed fried pork chops, chicken fried steak, fried whiting and baked chicken hot-holding on front food service steam table below 135F. See * in temperature log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Whiting and pork chops discarded. Chicken fried steak and baked chicken reheated to above 165F in the oven.

Observed inside of the microwave unclean with excess food debris CA: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Food service permit fees for 2024 and 2025 unpaid. NOV issued. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed RIC shelves unclean and in disrepair with rust stains on inside of the cooler bottom. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed to have deep cleaned or replaced.

Observed floors, walls, and ceilings unclean with debris build up. Ceiling tiles have water spots. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Discussed to have a deep clean and increase cleaning frequency as well as a daily, weekly and monthly cleaning schedule.

Observed inside ice machine and soda nozzles in main dining area unclean with heavy black mold like substance in direct contact with soda and ice. Observed ice machine in main kitchen unclean with heavy black mold substance in direct contact with ice machine. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:
2. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: COS: Soda nozzles were removed and cleaned, ice machine was cleaned and ice machine in main kitchen were cleaned and ice was discarded from both.

Observed inside of the microwave unclean with food debris in direct contact with food.
C/A:511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. COS: microwave was cleaned while inspection was onsite.

Observed multiple Time/Temperature Control for Safety foods(blackeye peas, pulled bbq pork, cooked carrots, sweet potatoes, & green beans) prepared on site and held over 24 hours without having proper date markings. C/A: 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 5 and 6 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

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

COS: All TCS food items were properly labeled.

Observed spray bottles stored in main kitchen without common name label. C/A: 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS; Spray bottles were labeled.

Observed frozen turkey sausage improperly thawed in sink by being submerged in standing water. C/A: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Turkey sausage was moved to reach in cooler to thaw properly.

Observed RIC shelves unclean and in disrepair with rust stains on inside of the cooler bottom. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned or replaced.

Observed floors, walls, and ceilings unclean with debris build up. Ceiling tiles have water spots. C/A: 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.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency.

Observed hand washing sink missing hand drying provisions. COS - paper towels placed at sink

Observed four peelers stored as clean, uncleaned with residue inside edges of peeler. COS - peelers placed in 3-compartment sink to be recleaned.

Gap large enough for pests to enter the establishment was observed at the base of the screen door. A hole was observed at the bottom left screen of the screen door. Advised to repair and place rubber strip at base of door, fill in holes or keep exterior door closed.

Observed food employee place toast on plate with bare hands. Informed cook ready to eat food cannot be prepared with bare hands. COS - toast was disreagrded.

Observed raw whitening fish stored above ready to eat sliced ham. COS - food was rearranged so that ready to eat foods were stored above raw foods.

Observed meatloaf reading at 130 cooling at room temperature tightly wrapped with aluminum foil. COS - PIC sliced meatloaf and reheated in oven.

Observed frozen turkey improperly thawed in sink by being submerged in water. COS - PIC drained water and ran water over turkey to properly thaw.

Observed most recent permit not posted and has not been paid for. Provided PIC with NOV to pay food service permit fees by 4/4/24.

Observed RIC shelves unclean and in disrepair. Informed PIC shelves must be clean frequently to prevent accumulated debris and build up.