Company Supply Rotisserie Bistro

Mashed potatoes and pulled chicken reheating in Cvap at 930. Did not reach correct temp of 135 for mashed pot and 165 for pulled chicken within 2 hours. Foods being reheated shall be brought to the correct temp within 2 hours. COS: Food discarded.

Multiple items cold holding in walk in cooler (main kitchen) and reach in cooler (main kitchen by walk in) above 41 deg f. ITems being held cold shall be maintained at 41 deg f or below. COS: Items were discarded during inspection.

Build up of black residue inside of ice machine. Food contact surfaces shall be clean to sight and touch. COS: Facility to clean ice machine.

Wet nested dishes in the dish area. After cleaning and sanitizing equipment shall be air dried.

Inside of ice machine has black residue on the back wall. All food contact surfaces shall be clean to sight and touch. CA facility to clean ice machine

Multiple dishes stacked wet. After washing, rinsing, and sanitizing dishes shall be air dried.

Oyster tags for the month of September 2024 do not the date recorded of when the last oyster was sold or served. CA: Shellstock tags shall remain attached to the container, until the container is empty, and dated when the last shellstock is sold or served must be recorded on the tag. COS: Facility will date all oyster tags in future.

The backs of the fryers have black residue and grease build up. All nonfood contact surfaces shall be cleaned as frequently as necessary to prevent build up.

Both vent hoods need to be cleaned. Vent hoods shall remain clean and in good repair.

Beef and raw eggs over RTE food. All raw animal product shall be stored according to cook time, and raw animal products separate/below RTE food.

Multiple cold holding foods out of temp, above 41 degrees. The reach in cooler with the milk and cream had the fan blocked so those temps were out. (milk 45-48, cream 48-50, and heavy cream 50). salad prep unit was out so no food was holding temp (salad 51, lett. 55-64, ranch 50, caesar dressing 61). All TCS items cold holding shall be maintained at 41 degrees or below. Discarded

Inside of ice machine has black residue on the back wall and there is a bug in the ice. All food contact surfaces shall be clean to sight and touch. ice going to be melted and machine cleaned.

Three comp. sink full of dishes had sanitizer solution that was too strong. A chemical sanitizer used in a sanitizing solution shall meet the requirements specified under DPH rule .07(6)n and shall be in accordance to EPA label. Emptied and remade during inspection.

About half of the menus do not have consumer advisory * by raw oyster menu item. the consumer advisory shall include asterisking the foods that require disclosure. Menus pulled from stack and will be *.

Employees observed preparing food without hair restraints on. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee put hair net on.

Hand sink leaking when hot water and cold water are not on. All plumbing systems shall be maintained in good repair.

Wall damaged by WIC. Walls in the dish area and kitchen have a buildup of residue. All physical facilities shall be maintained in good repair.

Both vent hoods need to be cleaned. Vent hoods shall remain clean and in good repair.

Observed Utensil handle touching pimento cheese and rice. All in use utensils shall be stored with their handle above the food.

Multiple dishes stacked wet. after washing, rinsing, and sanitizing dishes shall be air dried properly.

Multiple units not working or damaged. Salad unit not working and multiple doors on different units are breaking off. All equipment shall be maintained in a state of repair and condition that meets the requirements. Unit that is not working cannot hold TCS food until fixed.

Cooking equipment has black residue and grease build up. All nonfood contact surfaces shall be cleaned as frequently as necessary to prevent build up.

Chicken not properly reheated (previously cooled/chicken in ric). Reheating for hot holding shall be done rapidly and the time the food in between 41 deg and 165 deg f may not exceed 2 hours; discarded during inspection.

No paper towels at the hand sink in the kitchen. All handwashing sinks shall always have drying provisions available; added during inspection.

Hand sink leaking when hot water and cold water are not on. All plumbing systems shall be maintained in good repair.

Floors and walls in the dish area have a buildup of residue. All physical facilities shall be maintained in good repair.

Personal drink and medicine on salad fry station. All personal items shall be stored in a designated area.

Milk and half and half not cold holding at 41 deg f in the stand up cooler. All tcs food shall be kept at 41 deg f or below. COS Cooled down during inspection. The fan was being blocked by food product. Moved milk products out of unit, and unit was circulating better after.