SOUTHERN FLAVOR RESTAURANT

Observation: Observed multiple chlorine sanitizer buckets measured at >200 ppm chlorine. CA: Chlorine sanitizer buckets must measure at 50-100ppm chlorine. COS: CFSM remade sanitizer buckets to 100ppm max as required for chlorine sanitizers. Verified chlorine sanitizer test strips.

Observation: Observed TCS food (house made slaw, 57 degrees Fahrenheit) cooling in a plastic container with a tightly sealed lid in prep top cooler located in the main kitchen area. CA: TCS foods must be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Per the CFSM, the slaw had been prepped 1 hour prior. The CFSM moved the slaw from the prep top cooler to a freezer and uncovered the lid to facilitate rapid cooling.

Observation: Observed excessive residue accumulation on the magnetic wall strip used to store clean utensils in the main kitchen area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: No COS can be noted at this time. The CFSM will have the magnetic strip properly cleaned. This will be rechecked by the Health Department.

Observation: Observed residue accumulation on the hood vent in the main kitchen area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: No COS can be noted at this time. The CFSM will contact a cleaning company to have the hood professionally cleaned. This will be rechecked by the Health Department.

Observed employee drink stored on food prep area in kitchen during inspection. Corrective Action: CFSM was notified. Drink was relocated to approved area away from food prep surfaces or food.

Observed potentially hazardous, TCS foods cooling via improper methods during inspection. Observed deep container of recently cooked macaroni noodles with tight lid stored in reach-in cooler. Macaroni Noodles measured at 92 degrees. Corrective Action: CFSM was notified. Macaroni noodles were found to be less than an hour old. They were removed from cooler separated into smaller, loosely covered containers and placed in ice bath for rapid cooling to 41 degrees. Employees were educated on proper cooling methods.

Observed opened potentially hazardous TCS foods (hot dogs, deli meat) without date marking. PIC was unsure when these items were open. Corrective Action: Discussed date marking requirements with PIC. Because it was unclear when these items were open, they were discarded. PIC will train food service employees.

Observed potentially hazardous TCS food (cooked macaroni noodles) held beyond 7-days. Corrective Action: Discussed date marking requirements with PIC. The cooked noodles were discarded. PIC will train food service employees.

During inspection, the drain under the handwashing sink in main kitchen was backing up at air gap. All other drains were found to be in working condition.
Corrective Action: PIC was notified and placed bus bin under drain to catch any water. PIC will snake drain and contact licensed plumber to service drain. This will be rechecked by the Health Department in 24 hours.

Observed single-use container (styrofoam bowl) stored in flour being used for scoop. Corrective Action: PIC was notified and bowl was discarded. Single-service and single-use articles may not be used. PIC replaced cups with proper utensil.

Observed single-use containers stored with food contact surfaces facing upward on steam-table. Corrective Action: Discussed proper storage of single-use articles to prevent contamination with PIC. The items did not appear directly contaminated and were turned over to protect the food contact surface. PIC will train all food service employees.

Observed shelving with debris and old foil on shelving in warewashing area. Observed significant food debris and lime build-up on exterior surfaces of warewashing machine. Observed grease build-up on equipment in main kitchen area. Corrective Action: Discussed cleaning frequency and procedures with PIC. PIC will designate employee to properly clean equipment, including non-food contact surfaces of equipment, shelving and warewashing machine. This will be rechecked by the Health Department.

Observed heavy grease build-up on floors and walls in main kitchen area, especially under and behind fryers and on walls of main kitchen area. Observed significant dust build-up on vent over vegetable/meat prep sink. Corrective Action: Discussed cleaning requirements with PIC. PIC will designate employees to properly clean walls and vents. PIC will either designate employee to clean cookline or schedule cleaning service. This will be rechecked.

Observed two holes in main kitchen wall directly over steam table. Per PIC, these holes were the result of recent damage. Corrective Action: Discussed repairing holes in wall over steam table with PIC. All walls should be smooth and easily cleanable. This will be rechecked by the Health Department in 30 days.

Observed open air vent without cover in main kitchen directly over food prep area. Corrective Action: PIC was notified. This air vent must be properly covered to protect from contamination during food preparation. This will be rechecked by the Health Department in 30 days.

Observed chlorine sanitizer in sanitizer buckets at 200 ppm or higher. CA: Sanitizer was remade at proper ppm.

Observed containers of foods in reach in cooler without date marking. Foods were opened from packaging 1-2 days prior. PIC will date mark all foods held over 24 hours.

Observed chlorine sanitizer for cloth buckets too strong. All buckets measured at greater than 200ppm chlorine. Corrective Action: PIC was notified. All sanitizer buckets were changed out and adjusted to 100ppm max as required for chlorine

Observed bulk container of sugar in unlabeled container at front kitchen area. Observed unlabeled container of sugar at cookline area. Corrective Action: PIC was notified. All food items were properly labeled.

Observed multiple cutting boards at clean dish area that are heavily worn and discolored. These surfaces can no longer be properly cleaned and sanitized. Corrective Action: PIC was notified. All heavily worn cutting boards were removed from service. New ones will be ordered.

Observed heavy food buildup and grease on floors throughout main kitchen area, especially under and behind fryers and other cooking equipment. Observed trash and food debris on floors beneath shelves in dry storage area. Corrective Action: PIC was notified. Employees will be assigned to remove shelves and clean dry storage floors. Owner will schedule cleaning service to remove cookline equipment and clean floors in this area. This will be rechecked.

Observed ceiling paint cracking and peeling overhead in main kitchen area. Corrective Action: PIC was notified. Paint will be scraped and either repainted or properly covered with a smooth cleanable surface. This will be rechecked.

Observed employee food items stored with foods used to prepare meals for facility in prep cooler of main kitchen. Corrective Action: PIC moved all employee items to 1 designated labeled area in cooler.