HIGH NOON EATERY

Observed the following foods cold holding out of temperature: shelled eggs in ice bath of grill prep area; pancake mix, cheese, and vegan eggs in prep cooler of main kitchen; half and half, milk and boiled egg whites in reach in cooler. CA: TCS food must be cold held at 41 degrees or below. COS: PIC discarded pancake mix and vegan eggs and moved remaining foods to walk in cooler and put half and half, milk and egg whites on time

Observed facility utilizing time as a public health control for chicken wings without time as public health control time labels or written procedure. CA: Establishments utilizing time as a public health control must have written procedures and time stamps. COS: PIC created TPHC procedure during exit interview

Observed the following foods stored uncovered: pork, hot cheese in steam table of main kitchen, liquid egg in ice bath of grill prep area, honey butter on grill of grill prep area, container of bread in bottom of prep top cooler, cut limes and lemons on prep table in dry storage/hostess area. CA: Foods shall be stored covered. COS: Employees covered all foods listed above.

Observed hoses from HVAC unit hooked up to the faucet of vegetable sink. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. COS: PIC removed hoses

Observed the following foods cold holding out of temperature: liquid egg and shelled eggs in ice bath of main kitchen, seasoned shrimp on prep sink in main kitchen, chicken, lettuce and milk in reach in cooler of dry storage area. CA: TCS food must be cold held at 41 degrees or below. CA: PIC discarded shrimp and moved remaining foods to prep top cooler or walk in cooler.

Observed the following foods hot holding below 135 degrees F: Grits, chicken sausage, turkey sausage in steam table of main kitchen, honey butter on stove in main kitchen and catfish in fryer of main kitchen CA: TCS food must be hot held at 135 degrees F or above. COS:PIC reheated foods to 176, 192, 156, 133, and 208 degrees F

Observed facility maintaining turkey bacon and lobster sauce out of temperature without having written procedures for time as a public health control. CA: Establishments holding TCS foods out of temperature must utilize time as a public health control with written procedures and time stamps. COS:PIC decided the foods. PIC cooled turkey bacon down to 62 in an hour and discarded lobster sauce after it wasn't cooling in the cooler at a temp of 80 degrees F.

Observed fresh produce on site with no sink designated for the purpose of washing the fresh produce. PIC stated the facility uses a bowl fills it up with water from the dishmachine pressure rinse sink to wash the fresh produce. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. COS: PIC changed the meat prep sink to a vegetable prep sink instead and will use the 3rd compartment of 3 comp sink for thawing raw protein.

Observed the following foods cold holding out of temperature: liquid egg and shelled eggs in ice bath of main kitchen, honey butter on shelf in main kitchen, vegetable rice in prep top cooler of main kitchen, milk and half-and-half in reach in cooler of main kitchen, half-and-half in reach in cooler bar of main kitchen. CA: TCS foods must be cold held at 41 degrees or below. COS:PIC discarded honey butter and shelled eggs and cooled down milk and half and half

Observed the following foods hot held below 135 degrees F: 2 containers of short ribs in steam well next to stove of main kitchen and sausage in steam will next to prep top cooler of main kitchen. CA: TCS foods must be hot held at 135 degrees F or above. COS: Employee reheated short ribs to 191 and 167 degrees F and discarded sausage.

Observed the following foods stored uncovered: container of sauce next to grill in grill prep area, container of gravy and container of sausage in steam wells next to prep top cooler in main kitchen, toasted breads on top of oven in main kitchen, containers of banana pudding, folded egg, and vegan cheese in prep top cooler of main kitchen, granola and onion powder on shelf above prep top cooler in main kitchen, containers of chicken and container of cranberries in bottom of prep cooler 2 in main kitchen. CA: Foods shall be stored covered. COS: Employees covered all foods listed above.

Observed insufficient reach in cooler to properly cold hold TCS food at 41 degrees or below. CA: Cooling equipment must be able to cold hold properly