K's Fish N Grits

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Based on the violation observed during today's inspection, the person in charge did not demonstrated their food safety knowledge. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: Person in charge must correct all violations and be able to demonstrate their knowledge of the code during the follow-up inspection that will be conducted within the next 10 days

2-1B: .03(5)(c)Observed an employee crack a shelled egg into a pan, remove the contaminated glove, put on a new set of glove, and reach into a container of cheese to place into the pan. The food employee did not wah their hands before putting on the new gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the food service emoloyee on when to wash their hands. Education was provided to the food employee and the PIC that the container of cheese must only be used as an ingredient and can not be consumed as a ready to eat food item. (ex: added to eggs, grits, or any food item that will reheat the cheese to a minimum temperture of 145 degress F.)

4-2B: .05(7)(c)Observed all cooking equipment (fryers and strainers) with a heavy accumulation of debris. According to the person in charge the equipment is washed once a week. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under Rule .05(7)(b)3(v). (C) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. (C) Corrective Actions: all equipment must be cleaned to the touch and sight by the indicated time frame. If the equipment can not be cleaned it must be replaced. This is the second occurance of this code provision. If this violation is repeated a third time the facility's permit will be suspended.**

5-1B: .04(5)(i)Observed the pan of grits not reheat to a minimum temperature of 165 within 2 hours see the temperature log below. The grits were cooked the day before. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: The food was discarded.

12B: .03(5)(f)Observed employees handling food with acrylic nails and nail polish without gloves on both hands. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. (Pf) Corrective Actions: Education was provided to the person in charge that any employees that handle food that has on nail polish or acryiclic nails must wear gloves at all times.

15C: .05(7)(d)Observed a heavy accumulation of grease, debris and old food residue on the walls, floor, fryers, stove, stove shelf, and shelving units. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: all areas must be cleaned to the sight and touch by the indicated time frame. This is the third consecutive violation of this code provision; facility's permit has been suspended.

4-2B: .05(7)(c)Observed all cooking equipment (fryers and strainers) with a heavy accumulation of debris. According to the person in charge the equipment is washed once a week. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. (C) Corrective Actions: all equipment must be cleaned to the touch and sight by the indicated time frame. If the equipment can not be cleaned it must be replaced.

5-1B: .04(5)(h)Observed macaroni and cheese not reheat to a minimum temperature of 165 within 2 hours. The person in stated that the macaroni and cheese was cooked the day before. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) within 2 hours. (P) Corrective Actions: The food was discarded.

15C: .05(7)(d)Observed a heavy accumulation of grease, debris and old food residue on the walls, floor, fryers, stove, stove shelf, and shelving units. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: all areas must be cleaned to the sight and touch by the indicated time frame.

11C: .04(6)(c)Observed 3 containers of fish sitting in water in the rinse section of the three compartment sink. The fish did not reach a temperature above 41 degrees F. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The person in charge turned the running water on at a continuous flow. The water was below 70 degrees F.

12B: .03(5)(g)Observed an employee of the facility preparing food with a watch on for the majority of the inspection. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee did remove the watch on their own. Education was provided discussing no jewelry, except a plain wedding band, can be worn when handling food.

15C: .05(7)(a)2,3Observed heavy debris on bottle lids, seasoning, and shelves throughout the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed a heavy accumulation of debris on the walls and floors. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

17D: .07(3)(f)There were only 2 lights working in the food prep/ kitchen area. The light intensity shall be at least 20 foot candles where food is provided for consumer self-service, inside equipment such as reach-in refrigerators, toilet rooms, and areas for handwashing, warewashing, and equipment and utensil storage areas. (C)

18: .07(2)(m)Observed the main back door left open and the mesh screen was not secured closed to prevent pest and insects from entering. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.

2-1B: .03(5)(c)Observed food service employees change their task from breading fish and cracking shelled eggs to packaging food orders. The employees changed their gloves but did not wash their hands before putting on new gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the person in charge discussing when employees should wash their hands. It is recommended to handle raw food items last or have one person dedicated to handling raw food items. Employees properly washed their hands and any possibility contaminated items were discarded.