RC'S SOUTHERN COOKING

Observed several ready to eat TCS food items cold holding at above 41F in main kitchen RIC #2(See asterisks)

C/A: TCS foods being cold held shall be 41 F or below.

COS: Per PIC, food items out of temperature for less than 4 hours due to door opening frequently. All food moved to freezer to rapidly cool; see temperature section.

Observed several ready to eat TCS food items hot holding at below 135F in main kitchen and front food service area. (see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Per PIC, crocks were mistakenly turned down less than an hour ago after being reheated. All reheated to above 165F; see temperature section.

Observed non-current inspection report (Score: 85) laying on drink machine in front food service, not visible to public.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed ice scoop in small bar area stored on soiled surface of ice machine.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Ice scoop stored in container.

Observed non-porous, heavily stained, and missing ceiling tiles throughout main kitchen.

C/A: Wall and ceiling covering materials shall be porous, nonabsorbent, light colored, and attached so that they are easily cleanable.

PIC is working to get ceiling repaired in 2026.

Observed light shield in main kitchen in disrepair, hanging from ceiling in main kitchen above prep area.

C/A: Repair light shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed several food items cold holding at above 41F in main kitchen (See asterisks)

C/A: TCS foods being cold held shall be 41 F or below.

COS: Food items out of temperature for less than 4 hours; PIC adjusted thermostat on units. EHS observed RIC #1 at 37F and RIC #2 at 42F at close of inspection.

Observed several food items hot holding at below 135F in main kitchen and front food service area. (*see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: Foods reheated to 165F.

Observed several food items stored uncovered, exposed to contamination in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All food items covered.

Observed employee preparing food without hair restraints and with beard longer than 1/2 inch.

C/A: 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed soiled exterior, interior, and shelving in cold holding units and soiled prep table in main kitchen.

C/A: Clean/sanitize all items; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed non-porous, heavily stained ceiling tiles throughout main kitchen.

C/A: Wall and ceiling covering materials shall be porous, nonabsorbent, light colored, and attached so that they are easily cleanable.

Observed walls heavily stained with food debris and dirt primarily near 3-compartment sink and hand-wash station in main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed light shield in main kitchen in disrepair, hanging from ceiling in main kitchen above prep area.

C/A: Repair light shield. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Observed 3-cases of raw shell eggs stored on top shelf above several RTE foods in two-door RIC cooler in main kitchen. Observed raw bacon stored above several RTE foods in single-door RIC in main kitchen.

C/A: All RTE foods must be stored above raw foods.

COS: All items rearranged.

Observed several food items (cooked: mac and cheese, greens, chicken pork chops) stored in double door RIC not date marked with date of preparation/expiration.

C/A: All TCS foods held more than 24 hours must be properly date marked with 7 day expiration.

COS: All items properly dated.

Observed no sanitizer test strips on-site to verify sanitizer concentration within facility.

C/A: Obtain/utilize test strips; concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Observed build up of food debris on squeeze bottles, shelving of prep table in main kitchen, and between surfaces of equipment in main kitchen.

C/A: Clean/sanitize all items; Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed non-porous, heavily stained ceiling tiles throughout main kitchen.

C/A: Wall and ceiling covering materials shall be porous, nonabsorbent, light colored, and attached so that they are easily cleanable.