SAM'S SOUTHERN EATERY

Observed multiple personal drinks stored on prep surfaces in the main kitchen area without lids or straws. Corrective Action: Personal drinks must be stored in a single use container with a lid and straw. COS: The drinks were removed from the kitchen area.

Observed multiple plastic spray bottles containing various chemicals without proper labeling. CA: Working containers used for storing poisonous or toxic chemicals must be properly labeled with the common name of the material. COS: The CFSM labeled the spray bottles with the common name of the chemicals stored within them.

Observed several unauthorized persons in kitchen area during inspection. Corrective Action: CFSM was notified. All unauthorized persons were asked to leave the kitchen area. Employees were reminded that persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or ware washing areas.

Observed several employee drinks without lids and straws stored improperly on food prep surfaces throughout kitchen. Corrective Action: CFSM was notified. All unapproved drinks were discarded. Employees were reminded of proper use and storage of drinks.

Improper hand washing procedures and cross contamination observed during inspection. Cookline employee was observed handling raw hamburger patties, then touching and opening a bag of hamburger buns without removing gloves or washing hands. Corrective Action: CFSM was notified. Employee was stopped immediately when violation occurred and directed to remove gloves and wash hands. Bag of hamburger buns was discarded. Employees were educated on the importance of changing gloves and washing hands when switching tasks, especially after handling raw animal foods.

Observed Certified Food Safety certificate not displayed in public view. CA: CFSM located certificate and posted it in view of public.

Observed sanitizer solution at three compartment sink not reaching the proper parts per million to ensure cleaning and sanitizing. CA: CFSM had sanitizer adjusted and educated staff about ensuring use of sanitizer test strips.

Observed scoop handles placed into dry good containers with handles into the food. CA: PIC had all scoops removed from dry goods to be stored properly without touching food.

Observed several employee drinks without lids and straws stored improperly on food prep surfaces throughout kitchen. Corrective Action: CFSM was notified. All unapproved drinks were discarded. Employees were reminded of proper use and storage of drinks.

Observed vegetable slicers and choppers with dried food buildup stored on clean dish shelf. Corrective Action: CFSM was notified. All slicers and choppers were removed and taken to 3 compartment sink to be properly washed, rinsed and sanitized. Employees were reminded to clean/sanitize all food processing equipment thoroughly before and after each use.

Observed improper storage and separation of raw animal foods from ready-to-eat foods during inspection. Raw eggs and raw fish stored over open containers of pickles and sliced tomatoes in front reach-in cooler. Corrective Action: PIC was notified. All raw animal foods were properly separated and relocated according to cooking temperature. All potentially contaminated ready to eat foods were discarded. Employees were educated on proper raw animal food storage in coolers to prevent cross contamination.

Improper cold holding of potentially hazardous, TCS foods above 41 degrees observed. Several containers of slaw stored at 61 degrees on prep table near serving line. Raw Beef Patty- 51 degrees, Raw Shrimp- 47 degrees, and Raw Fish- 44 degrees in cooler drawers at cookline. Corrective Action: PIC was notified. All out of temperature food items were either discarded or relocated to other coolers for rapid cooling to 41 degrees based on time prepared. Educated employees on proper cold holding of food items at 41 degrees or below at all times. Owner will have cooler drawers at cookline serviced to ensure proper operation. This will be rechecked.

Improper time control for TCS foods observed. Raw Shrimp and liquid battering station for shrimp and chicken at cookline found to be labeled with time prepared, however written written procedures with temperature log not maintained. Corrective Action: PIC was notified. Proper time control procedures including requirements for temperature log and corrective actions were discussed. This will be rechecked.

Observed employees sitting and eating plates of food on food prep table during inspection. Observed several employee drinks without lids and straws stored improperly above food prep surfaces throughout kitchen. Corrective Action: PIC was notified. Employees eating food were relocated to dining area as required. Food prep surfaces were sanitized. All unapproved drinks were discarded. Employees were reminded that eating is not allowed in kitchen area. They were also reminded of proper use and storage of drinks.