Four 41 South

Observed American cheese prepped 4/17/26 and chili prepped 4/28/26 not discarded within 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding. Please advise that the day of prep is considered day one when dating food.

Observed two containers of sour cream that expired 4/7/26 and milk that expired 5/4/26 and 5/5/26 stored in reach-in cooler. TCS foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

COS by discarding

Observed cooked sausage and macaroni pasta cooling in a large, deep container and stored covered in walk-in cooler. Temperature of macaroni was 80°F and temperature of sausage was 51°F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring macaroni to sheet tray and placing sausage in an ice bath.

Observed dirty dishes in front and at top of the handwashing sink in the back, limiting access to handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS be removing dishes from the sink and moving them to the 3 compartment sink.

Observed measuring cup for baked beans in the walk in cooler laying in food. Scoops must be stored with their handles above the top of the food and the container. COS by moving.

Observed several clean dishes wet stacked on the drying rack, located towards the back of the kitchen.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS by rewashing dishes and separating them while air drying.

Observed scoop for mac n cheese in steam table laying in food. Also observed scoops for coleslaw & potato salad in prep top unit laying in food. Scoops must be stored with their handles above the top of the food and the container. COS by moving.

Observed sausage in warmer drawer beneath meat cutting table being hot held below 135°F. Temperature of sausage was 129°F. COS by reheating.

Observed two large, deep containers of Brunswick stew prepared 6/25/24 not cooled to 41°F within 6 hours of reaching 135°F. Temperature in center of both was 69°F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding.