PLATEZ SOUTHERN KITCHEN & COCTAILZ

Food-contact surfaces were observed to be encrusted with soil deposits. Clean equipment, including glass cups in the drink preparation area and at the bar, was stored on unclean surfaces. The rubber bar mat had visible spillage and sticky residue. Additionally, equipment in the preparation area was stored on an unapproved surface—specifically, a thick absorbent cloth-like material—with debris present.

Violation Equipment food-contact surfaces and utensils are not maintained clean to sight and touch. Surfaces used for storing clean equipment are not cleanable and nonabsorbent as required.

Corrective Action: All food-contact surfaces and utensils must be thoroughly cleaned and sanitized to be clean to sight and touch. Discontinue use of absorbent materials for storing clean equipment and replace them with smooth, durable, nonabsorbent, and easily cleanable surfaces. Clean and sanitize all storage areas, including bar mats, and maintain them in a sanitary condition at all times.

Unpaid fees were identified for the most recent food service permit. Invoices and a credit card authorization form were provided to the person in charge at the time of inspection.

Violation Failure to maintain a current, valid food service permit due to nonpayment of required annual permit fees. Food service permits must be renewed and paid annually (due in July).

Corrective Action: Submit full payment for all outstanding permit fees immediately using the provided invoice and authorization form. Ensure future permit fees are paid on time each year (by July) to maintain an active and valid food service permit.

Violation: Handwashing cleanser lacking at handwashing lavatory. Observation: Both handwashing sinks at the bar and dish machine area were lacking hand cleanser. Corrective Action: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Person in charge provided liquid hand soap at both sinks.

Handwashing sink lacking proper hand drying provisions. Observation: At the time of inspection, no hand drying provisions were available at the hand sinks in the main kitchen, dish area, and bar. Corrective Action: Hand drying provisions must be available at all times at each handwashing sink. COS: Employee was instructed and provided proper hand drying provisions.

No supply of hand cleanser at handwashing sink. Observation: Hand sink at the bar was lacking a supply of hand cleaning liquid, powder, or bar soap. Corrective Action: Each handwashing sink or group of two adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Employee provided hand soap at the bar.

Handwashing sink used for purposes other than handwashing. Observation: Hand sink at the bar contained food debris, indicating use for purposes other than handwashing. Corrective Action: A handwashing facility may not be used for purposes other than handwashing. COS: Employee cleaned the hand sink.

Food-contact surface unclean. Observation: Can opener blade observed unclean to sight and touch with old food debris buildup. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Employee removed can opener and placed it in the dish area for cleaning and sanitizing.

Food-contact surfaces unclean. Observation: Old food debris observed on clean dishware/utensils. Dishes were stacked and stored as clean with visible food residue on food-contact surfaces. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Containers were removed for washing and sanitizing.

Food-contact surfaces unclean to sight and touch Observed interior of toaster unclean with excessive food debris Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Toaster was removed for washing and sanitizing.

Observed buildup of slime in the interior of ice scoop holder. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee removed scoop and holder and placed in dish area to be washed and sanitized

Equipment/utensils stored as clean on unclean surfaces. Observation: Equipment and utensils stored as clean were observed with food-contact surfaces resting on an unclean cloth in the main kitchen and on an unclean shelf in the dish area. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Equipment and utensils were placed in the dish area to be washed and sanitized.

Ready-to-eat, time/temperature control for safety (TCS) food held over 24 hours without proper date marking. Observation: Waffle mix (containing eggs), chicken breast, potato salad, grits, rice, lettuce, tomato, and mashed potatoes were held longer than 24 hours without date marking. Corrective Action: Refrigerated, ready-to-eat TCS 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 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: All TCS foods without a date of preparation or discard date were voluntarily discarded.

Observed employee with no hair restraint. Observed employee handling clean equipment/utensils without hair restraints 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.

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Employee handling exposed food with fingernail polish/artificial nails without gloves. Observation: Employee with fingernail polish and/or artificial nails was observed not wearing gloves while preparing beverages for customers. Corrective Action: Employees with fingernail polish or artificial nails must wear gloves in good repair when working with exposed food. COS: Employee put on gloves.

Employee wearing jewelry while handling clean equipment. Observation: Food employee was observed wearing jewelry other than a plain ring on their hands/arms while handling clean equipment. Corrective Action: Employees shall not wear jewelry on hands or arms while handling clean equipment or exposed food, except for a plain ring. COS: Employee removed jewelry.

Observed facility using/ storing bowls in bulk containers of flour, rice and sugar. facility was using and storing bowls inside bulk containers of flour, rice, and sugar. Corrective Action: In food that is not time/temperature control for safety (TCS) food, a scoop with the handle stored above the top of the food shall be used within containers or equipment that can be closed, such as bins of sugar and flour. COS: Bowls were removed from containers.

Handwashing cleanser lacking at handwashing lavatory. Observed both hand sinks in kitchen and dish machine area lacking hand cleanser. Discussed with person in charge Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. person in charge provided soap at both sinks

Hand wash sink lacking proper hand drying provisions. Observed hand sink in main kitchen area lacking hand drying provisions. Discussed with person in charge, Each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provision. Paper towels were provided at hand sink

A handwashing sink was being used for other purposes other than handwashing. Observed food debris and steel wool on hand sink in dish machine area. Discussed with person in charge, A handwashing facility may not be used for purposes other than handwashing. Food debris and cleaning pad was removed from sink

Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine available chlorine sanitizer using test strips below minimum strength. Discussed discontinuing use until chlorine sanitizer is at minimum strength according to the manufacturer’s recommendation

Observed encrusted material on can opener blade. Discussed Equipment food-contact surfaces and utensils shall be cleaned after use. Can opener was placed in dish area to be washed and sanitized

Observed interior of microwave soiled. Discussed Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed buildup of slime on soda dispensing nozzles. Discussed, Equipment food-contact surfaces and utensils shall be clean to sight and touch. Nozzle was clean and placed in sanitizer solution

Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked rice, mashed potatoes, raw meat stored in walk in held more than 24 hours with a date. Discarded

Observed excessive amount of small flying insects in bar area. Discussed, The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises

Observed live flies in kitchen. Discussed, The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises

Observed two gallons of expired milk in walk in cooler with use by date 9/18. Discarded

Observed facility using/ storing bowls in bulk containers of flour and sugar. Discussed, In food that is not time/temperature control for safety food a scoop with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar and flour shall be used. Bowls were removed from containers