Covington Seafood Market & Bar-B-Que

6-2: .04(6)(h)Observed cooked pull pork, cooked chicken legs, and cooked beef ribs left in the facility pass 7 days to be served to the customers. The date in which the items were cooked were 12/23/25, 12/24/25, and 12/6/26 respectfully. Refrigerated, ready-to-eat, time/temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. (P) Corrective Actions: All items were discarded.

6-2: .04(6)(g)Observed all food items (cold holding and frozen) throughout the facility date marked for 1 month; exceeding the requirement of no longer than 7 days from the day of prep. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Education was provided to the person in charge discussing the correct time frame for date marking. Adjustment were properly made.

1-2B: .03(3)(a)The facility does not have an employee that holds managerial responsibilities with a valid certified food safety manager certificate (CFSM). At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf) Corrective Actions: Within the required timeframe an employee with managerial responsibilities must obtain a valid CFSM

2-2B: .03(5)(j)1&2Observed bottles of water, gallons of water, and mountain dew that were half empty stored in the walk in cooler and reach in coolers over food items for the facility. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All items were rearranged and education was provided to the person in charge discussing that all beverages must be transferred into a facility cup, lid, and straw and stored in an area that protects food items from cross contamination. Employees must also consume beverages during their shift in an approved area to prevent contaminations.

2-2D: .06(2)(o)Observed an employee pour milk in the handwashing sink to discard it. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Education was provided to the person in charge discussing hand washing sink can only be used for the purposes of washing hands. Milk can be discarded in the wash portion of the three-compartment sink.

6-1A: .04(6)(f)Observed multiple food items ( Baked beans, potato salad, milk, coleslaw, and sausage) stored in the prep table cooler at temperatures greater than 41 degrees. All items were prepared at least one day ago and not used for service during or before the inspection. When assed the temperature of all items were consistent throughout the containers. See the temperature log on the top of page 2. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded. EH provided education to the person in charge (PIC) discussing proper cooling methods and timeframes, the responsibility of the person in charge to assess cooling temperatures, transitioning from plastic containers to metal container, and proper storage for food items that are being cooled. A cooling log was provided to the PIC.

14A: .04(4)(k)Observed handles of utensils stored in multiple food items with the handles stored inside the food content. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Because the food items were discarded due to another violation, education was provided to the PIC discussing proper storage of utensils when not in use.

14C: .05(6)(r)Observed single use plastic containers being washed and reused for other food content. Single-service and single-use articles may not be reused. (C) Corrective Actions: All items were discarded and education was provided to the PIC discussing after emptying the container of the original content the plastic container must be discarded and not used for any other purposes.