Southern Oaks

Observed duck, marinated chicken, macaroni salad, trout in the reach in cooler held at temperatures above 41F. PIC discarded all of the specified items. Rule: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed ROP of raw steaks without a HACCP plan. Rule: 511-6-1.02(5)(a)(b) - When a HACCP plan is Required (C) (a) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if:

1. Submission of a HACCP plan is required according to the Chapter;

2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2;

3. The local Health Authority determines that a food preparation or processing method requires a variance based on a plan submittal specified under DPH Rule 511-6-1-.02(4)(b), or an inspectional finding, or a variance request.

(b) Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority.

Observed vent hood not clean and has excessive buildup of grease. RCA: Thoroughly clean the vent hood to prevent further accumulation.

Rule:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed gumbo (10/9), duck (10/8), pesto (9/12) , trout dip (10/11) with a date or day that exceeds 7 days. Observed cooked corn with no date. PIC discarded all of the specified items. Rule: 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;

(ii) Is in a container or package that does not bear a date or day; OR

(iii) Is inappropriately marked with a date or day that exceeds 7 days

Observed ragu and ground beef thawing on speed racks less than 41F. PIC immediately moved the items for proper thawing methods.
Observed frozen raw salmon and crawfish thawing in unopened packaging in the walk-in cooler. Instructed PIC to remove specified items from packaging prior to thawing in the future. Rule: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Observed damped/wet cloths stored on various surfaces throughout the kitchen and not placed inside proper bucket. Rule: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed walk in freezer gasket broken leading to condensation issues within the cooler unit and freezer needing to be defrosted. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed vent hood not clean and has excessive buildup of grease. RCA: Thoroughly clean the vent hood to prevent further accumulation.

Rule:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed Dish machine to have a chlorine concentration of 0ppm. To COS PIC is to set up 3CS and sanitize dishes in 3CS until ECOLAB can service machine.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen;

(ii) Is in a container or package that does not bear a date or day; OR

(iii) Is inappropriately marked with a date or day that exceeds 7 days NOTE: Observed tomatoes, pimento cheese, and cooked shrimp all bearing a date that was greater than 7 days. PIC discarded products that are out of date to COS.

NOTE: Observed no ambient thermometer in Reach in cooler or reach in freezer. PIC to place ambient thermometers in warmest part of fridge or freezer.

NOTE: Observed Walk in Freezer gasket to be in bad repair. PIC to replace gasket on WIF.

Could not locate thermometers in sandwich cooler, drink station cooler, or beer/wine cooler. Keep installed and visible in warmest part of refrigeration units to check for compliance.

Keep cooler at drink station in good repair and calibration. Bottom is in need of resurfacing paint and appears to have a leak. Have unit serviced. Do not use for Time/Tempearture for Safety foods until serviced and rechecked. 52F top and 41F bottom. Took a minute to get 41*F in unit drink station cooler. Have serviced.