Virgil's Gullah Kitchen & Bar

Observed fried chicken wings held at room temperature using time as a public health control without written procedures or labeling to indicate when the food items were cooked/removed from temperature control and when they should be discarded. Corrected on site - containers were labeled with cook and discard times.
Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

Observed hand sink in the kitchen next to mop sink not assessable (blocked with counter-top table) for employees. 511-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located:

1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and

2. In, or immediately adjacent to, toilet rooms. PIC advised to re-arrange table and things in the kitchen to allow access to hand sink.

Observed 3 compartment sink faucet in the kitchen leaking from the neck base.511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC will fix within 10 days.

Observed surfaces and the bottom of a number of reach-in units inside the kitchen and service bar area with an accumulation of food debris on all units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC advised to clean and keep clean.

Observed the hood light bulb out. 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Advised PIC to replace bulb.

Observed no hand-drying provisions at the bar. code:Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: PIC provided hand towels

Observed facility did not have a body fluid clean up kit or producers code:Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf CA: Advised PIC to purchase a kit or make one with producers

Observed a number of food items that were stored without lids. Code: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: PIC covered all food items.

Observed stickers, residue, and labels left on containers and bottles that were stored clean. code: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: Advised PIC to remove all labels and stickers from containers and bottles once cleaned.

Observed low concentration of sanitizer at 3 compartment sink when tested 00ppm code:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P CA: Advised PIC to have 3- compartment sink sanitizer unit serviced.

Observed can open blade with the build of old food residue. Code: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC recleaned can opener.

Observed surfaces and the bottom of a number of reach-in units inside the kitchen and service bar area with an accumulation of food debris on all units. code:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to clean all surfaces and inside of all units

Observed sticky floors behind the bar area. code:Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. CA: Advised PIC to clean floor behind bar.

Observed dishes put away as clean while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. PIC removed these dishes to be rewashed.

Observed multiple missing ceiling tiles. Good Repair. All physical facilities shall be maintained in good repair. Advised PIC to repair tiles.