Southern Roots Country Store and Cafe

Observed chicken salad, buffalo chicken, shredded cheese, and sliced cheese cold holding at 47*F in prep top cooler across from grill. 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. COS: Person in charge placed food items in ice bath to cool foods (see temperature log).

Observed the chicken salad ad buffalo chicken salad temping above 41F. 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. COS PIC discarded the food that temped above 41F.

Observed raw chicken beside frank furters in the reach-in cooler next to the fryers. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food

Arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS raw chicken was moved to the bottom under the frank furters.

Observed pink and brown substance on chute of ice producing machine. Rule

1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: PIC will have machine cleaned.