Forks and Flavors

Observed raw ground beef patties on top of raw pork ribs. Raw animal products should be protected by cross contamination by separation during storage, preparation, holding and display. EH educated staff on proper separation on raw animal products.

Observed take out trays not stored 6" off floor. Food items and single service items should be stored 6" off floor. Employee moved trays off floor and to proper location.

Observed many potentially hazardous foods held above 41 degrees F. Ox tail 48F, cabbage 44F, okra 46F, coleslaw 44F. Potentially hazardous foods should be held at or below 41 degrees F. EH noticed seal on reach in cooler not sealing properly. EH educated PIC on temperatures and seal. PIC stated owner would be contacted. EH asked PIC to check temperature regularly to make sure items were cooling properly.

Observed no paper towels or drying provisions at hand sink. Each handwashing sink shall have an approved hand drying provision. PIC placed hand towels at hand stink.

Observed no consumer advisory on menu. PIC stated owner would call and discuss consumer advisory notice with EH. Time of correction of this violation is 6/27/2025.

Observed ant and roach spray and cleaner stored near food items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service items. PIC relocated items to properly locations.

Observed raw ground beef stored next to carrots (with brown sugar). EH educated PIC on proper storage. PIC rearranged items for proper storage.

Observed raw foods not properly separated from one another. Raw chicken wings were stored next to whole cuts of pork. PIC was educated on proper storage of raw meats. PIC rearranged RIC for proper storage.

Observed ground beef thawing on counter top. EH educated pic on proper thawing techniques. PIC placed ground beef in pan and in RIC.

Observed quart strips used for three-comp sink. PIC stated food service establishment uses chlorine for sanitation in three-comp sink. EH educated PIC on the difference of testing strips and proper usage. PIC stated new test strips would be purchased.

Observed an open pack of raw bacon sitting on top of cheese. Employee was made aware of proper separation of raw animal products and ready to eat foods.

Observed fish stored below New York Strips. Employee was made aware of proper horizontal separation of raw animal products.

Observed cooked cabbage (120°F) and black eye peas (130°F) on stove top not hot held above 135°F. Employee was made aware of proper hot holding and reheating procedures.

Observed no PIC. Employees were unaware of proper temperatures for hot holding, cold holding, and food separation. EH educated employees on proper temperatures and food separation practices. EH suggested staff training. PIC was asked to call Enivronmental Health for more discussion.

Observed no date marking throughout the entire facility. Employee was made aware of proper date marking procedures.

Observed single use items stored on floor in dry storage area. Employee was made aware of proper storage procedures.

Observed kitchen area with buildup of food debris on walls and floor. Employee was made aware that the kitchen area (walls and floor) needed to be cleaned.

Observed plumbing issues with bathroom used for customers and employees. Bathroom was working but was having issues with proper flushing. EH requested bathroom toilet to be repaired within 48 hours (3/28/2024).

Observed reach in cooler (back area) out of temperature. Ambient temperature was sitting at 58°F. Sliced ham (52°F) and lettuce (48°F) was observed at a temperature of greater than 41°F.

Observed reach in cooler (front area) with an ambient temperature of 59°F. Ox tail (49°F) and cut tomatoes (49°F) were observed to be at a temperature above 41°F.

Observed butter beans (118°F) and Rice (126°F) on stove top being hot held at a temperature below 135°F.

Observed no PIC. Employees were unaware of proper temperatures for hot holding, cold holding, and sanitizing. EH educated employee on proper temperatures and sanitizing. Employee will have owner/PIC call Enivronmental Health.

Observed multiple items (desserts, ox tail, cut tomatoes, etc.) throughout food service establishment not date marked.

Observed toxic chemicals throughout kitchen. EH educated employee on having a designated area for chemicals.

Observed no working thermometer in both reach in coolers.

Observed no thermometer for checking hot holding and/or cooked food items.

Observed no test strips to measure proper sanitation.