Sherri V's Kitchen

Observed sliced tomatoes and sliced cheese in the prep top cooler at the main kitchen cold holding at 45 degree Fahrenheits and 50 degree Fahrenheits respectively. CA: Temperature control for safety food(Cold holding) shall be maintained at 41 degree Fahrenheits or below. COS: Sliced tomatoes and sliced cheese were taken back to the freezer to cold hold.

Observed several items (hard boiled egg 49, Ham sliced 45, hot dogs 50) being stored in cold hold chest cooler not maintaining proper cold hold temps at 41 or below. The interior thermometer reads 44 degrees the cooler is packed/ overloaded with food product to maintain proper cold hold required temps. Stand up Freezer is also extremely packed as well . staff was going to clean out cold hold chest unit by the end of the day.

Observed fried chicken on hot hold line and cabbage not maintaining minimum hot hold temp at 135 deg or higher chicken temped at 127 deg f cabbage temped a 124 deg f only 4 items on line (1 was lacey cornbread). Items on hot hold line to be properly maintained at 135 deg f minimum or greater. CFSM pulled food items from line (COS). Proper hot hold storage is needed the storing food items the 2 tier metal shelf being used is not maintaining proper hot hold temperatures of the food items being stored there. A minimum hot hold requirement is 135 degrees.

Observed several food items not date marked with 7 day use by date and several more items not properly discarded by use by date. Fried chicken, sliced deli meats, milk. All need to be date marked accordingly and discarded by end of 7th day, if not prior. COS staff discarded food as ehs found them expired.

Observed no one working in the kitchen facility wearing proper hair restraints. When preparing food and working in the kitchen staff must wear proper hair restraints. Hat was hanging at door.

Hood vents observed with Heavy Grease build up caked on. Hood vent needs to be cleaned site and touch and degreased.

Observed several food items not date marked with 7 day use by date and several more items not properly discarded by use by date. Tuna Salad , baked chicken, (6-160 , Pimento Cheese, apple crumble sliced deli meats. All need to be date marked accordingly and discarded by end of 7th day , if not prior. COS staff discarded food as ehs founf them expired.

Observed several bagged cooked items-- casseroles in freezer with no identification and or date located on the items. Food Prepared and placed in Cold hold units need proper identification and still date marks. Also, observed expired milk products in cooler.

Observed fried chicken on hot hold line and cabbage not maintaining minimum hot hold temp at 135 deg or higher chicken temped at 120 deg f cabbage temped a 119 deg f only 4 items on line (1 was lacey cornbread). Items on hot hold line to be properly maintained at 135 deg f minimum or greater. CFSM pulled food items from line (COS).