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Observed bin of several types of grilled chicken hot holding below 135 degrees F. CA: Time/Temperature control for safety foods must be hot held at 135 degrees F or above. COS:PIC discarded food

Observed prepped mac and cheese on table in side kitchen/storage area, cooked mac and cheese also on time in front service steam table and main kitchen steam table labeled for discard at 3pm and held past discard time. CA: Foods on Time as a Public Health control must be discarded at appropriate times. COS:PIC discarded mac and cheese

Observed juices in front service area beverage cooler bottled by facility without properly labeling. CA: Pre-packaged food must be labeled properly with common name of food, ingredients, allergens, name and place of business and quantity.

Observed the following foods cold holding above 41 degrees F: chicken in bottom of 2 door prep top cooler of main kitchen; potato salad, pork chops and butter milk in bottom of single door prep cooler in main kitchen; eggs and buttermilk in 2 door reach in cooler of storage/store room. CA: TCS foods must be cold held at 41 degrees or below. COS:PIC discarded foods

Observed the following foods hot holding above 135 Degrees F: Melted cheese in steam table of main kitchen; greens and shrimp pasta in steam table of front service area. CA: TCS foods must be hot held at 135 degrees or above COS: PIC reheated greens to 189 degrees F, Hot cheese to 167 degrees F and shrimp pasta to 168

Observed several TCS foods cold held at temperatures above 41 degrees (see food temp. list). CA: TCS food must be held at 41 degrees or below when held cold. COS:PIC removed foods on TPHC to assist in cooling-observed foods cooling

Observed TCS foods not held at 135 degree F or above (see pg 2 temp. list). CA: TCS foods must be held at 135 degrees F or above when held hot. COS: PIC reheat out of temp hot foods below

Observed TCS foods not cooling fast enough to reach 41 degrees F within 4 hours. CA: TCS foods must cool at a fast enough rate to reach 41 degrees withing 4 hours.

Observed hand sink in main kitchen missing hand drying provisions CA: Hand drying provisions must be provided at all hand sinks COS:PIC provided paper towels

Observed dirty dishes stored in hand sink. CA: Hand sink must only be used for hand washing and maintained accessible. COS: Employee removed dishes

Observed the following foods stored uncovered: 2 bins of flours and 1 container of buttermilk mix on small single door reach in cooler in main kitchen, mac and cheese in warming cabinet of main kitchen, shrimp and chicken in 2 door prep cooler in main kitchen. CA: Foods must be stored covered. CA:PIC and employees covered all foods listed above

Observed dishes being cleaned during inspection. Sanitize water in sanitize sink not being used or set up to be used after washing dishes. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized COS:PIC set up sanitize sink with correct concentration to sanitize dishes.

Observed vegetable sink being used to prep raw pork chops. CA: Vegetable sink must be used for no other purpose other than washing fruits and vegetables COS:Employee removed pork chops

Observed handwashing sink used for other purposes other than handwashing full with dishes stored. CA: Hand sink must only be used for hand washing and maintained accessible.

Observed hand sink lacking cold water only hot water available at 137 degrees F. CA: Handsink must be maintained with a mixing valve or combination faucet to deliver hot and cold water for proper handwashing.

Observed cooling method being used/observed were not adequate in rapidly cool/cold hold Time/Temperature Control for Safety Foods. CA: PIC must ensure proper cooling for TCS food.

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