Goot Gas and Go

Observed several items (grits, fried chicken tenders, country fried steak) hot holding at temperatures less than 135*F. 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 135°F (57°C) or above. CFSM voluntarily discarded out of temperature items.

Observed no hot water in handwashing sink near front service next to fryer. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. PIC made an appointment with plumber to correct water heater.

Observed scoop and parchment paper in handwashing sink near dish washing area. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed scoop and had employee wash, rinse, and sanitize scoop. PIC removed parchment paper and threw it away.

Observed laundry basket full of soiled wiping cloths stored directly in drying rack with clean dishes. Observed employee throw wet, soiled rag directly into basket with droplets falling onto dishes. 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:
2. 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.

PIC moved laundry basket away from drying rack, and had employee wash, rinse, and sanitize all dishes on drying rack.

Observed incorrect test strips used to determine sanitizer concentration in dish washing sink. Chlorine-based sanitizer is used at establishment, and qt-40 strips were the only test strips available on site. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC placed order for chlorine test strips.

Observed facility lacking proper hand drying provisions at the handwashing sink located in the front food service area, employee restroom, and main kitchen. Each handwashing sink shall be provided with proper hand drying mechanisms. CFSM placed paper towels at all handwashing sinks.

Observed black residue located on chute of ice producing machine located in the storage room. Equipment and food contact surfaces shall be clean to sight and touch. CFSM properly cleaned and sanitized the chute of the ice producing machine.

Observed raw pork, raw shelled eggs, raw beef, and raw chicken stored directly next to each other on the same shelf directly above RTE foods located in the walk-in cooler in the main kitchen. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food employees arranged food in a manner where RTE foods are stored on the top shelf and raw animal foods are stored according to cooking temperatures.

Observed several items (grits, fried chicken tenders, country fried steak) hot holding at temperatures less than 135*F. 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 135°F (57°C) or above. CFSM voluntarily discarded out of temperature items.

Observed handwashing sink located in the front food service area, main kitchen, and employee restroom lacking hand washing soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CFSM placed hand washing soap at all hand washing sinks.

Observed facility lacking proper hand drying provisions at the handwashing sink located in the main kitchen and employee restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. CFSM placed proper hand drying provisions at the handing washing sink located in the main kitchen and employee restroom.