Fayette Country Kitchen

Observed TCS foods on the stove top holding temperatures below 135 degrees F (Sausage patty, sausage links). COS discarded Code: Hot time/temperature control for safety food shall be maintained at 135°F or above.

Observed house hold Raid spray being stored in kitchen area. COS PIC removed spray. Code: Posionous or toxic materials shall be used according to the manufacturer's use and directions included in labeling, instructions shall state that use is allowed in a food service establishment.

Observed standing water inside the reach in cooler in the main kitchen. Code:Nonfood-contact surfaces of equipment shall be clean and shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed that the most recent inspection report was not posted. CA: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.

Observed that the reach-in cooler was in a state of disrepair that caused it to leak water/fluids; the water is no longer contaminating food though and is now marked as 15A instead of 12A. CA: Equipment shall be maintained in a state of good repair.

Observed accumulation of debris/water on the inside of equipment. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed raw eggs and raw pork chops stored over cooked macaroni and observed raw sausage stored with and over cooked sausage and bacon. COS. Cooler was rearranged to ensure proper storage of items. CA: Food shall be properly stored to protect contamination and, if applicable, stored in the proper vertical stacking order according to cook temperature requirements.

Observed hot TCS food that was stored below 135 F (grits, sausage). COS. To be discarded 4 hours from when they were placed out into the steam well. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed that the facility did not have a certified food safety manager certification posted and facility was unable to provide documentation showing that there is one at the facility. CA: Facility shall have a certified food safety manager that is designated to work at this facility.

Observed that the facility was unable to produce verifiable means of employee health reporting requirement acknowledgement. CA: Facility shall have verifiable employee health reporting requirement acknoweldgement.

Observed employee drinks stored in reuseable containers without lids or straws that were stored with and above food and food contact surfaces. COS. Removed. CA: Employee drinks shall be stored in single-use containers with a lid and straw and shall be handled to prevent contamination.

Observed that the facility did not have the means nor a plan to clean up vomitous or diarrheal events. CA: Facility shall have a written plan to clean up vomitous and diarrheal events and shall have the means to follow the plan.

Observed cooked TCS food (macaroni) that was not date marked and the date of preparation is unknown and opened cold TCS items (cooked sausages) that were open and not date marked. COS. Items that were unknown when they were opened/cooked were discarded. CA: Prepared TCS food and opened commercially made TCS food shall be date marked to be discarded within 7 days with the day of preparation/opening being day 1; to be labeled with the date of preparation/opening, the date of discard, or both, however, the method of date marking shall remain consistent.

Observed that the reach-in cooler had a leak or condensor related issue causing water to drip from the top of the unit into the food. COS. Pans placed under drips, contaminated food discarded. CA: Food shall be stored in a protected place where it will not be exposed to splash.

Observed that the 3-compartment sink did not have an air gap. CA: Each sink that will have food or food contact surfaces in it shall have an indirect or proper backflow prevention set up/installed.

Observed that the hot water handle for the hand sink was free spinning and did not consistently work/turn on hot water. CA: Plumbing system and fixtures shall be maintained in a state of good repair.

Observed containers stacked while wet. CA: Containers shall be thoroughly air dried prior to stacking.

Observed accumulation of debris/water on the inside of equipment. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed that the most recent inspection report was not posted. CA: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.

Observed that the food service permit was not posted. CA: The food service permit shall be posted in public view.

No air gap is provided at the food prep sinks and 3 compartment sink. Provide an air break or air gap.