Blue Ridge Grill

Observed clean knives stored in space in between prep table and wall. COS: PIC removed knives and placed them on mag strip.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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).

Observed a ziploc bag full of ice stored in the egg wash container on battering station for the fryer.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC removed the eggwash.

Observed several TCS items cooling in refrigeration while being stuffed to the brim with said items.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

PIC will ensure that less food is left in the smaller fridges to cooler.

Observed several heavily scored cutting boards through out the kitchen.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will discard and replace these cutting boards.

Observed sauce stored in ROPs in the WIF on the bottom floor. PIC confirmed that the facility holds it for a week. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: Pf 5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; Pf PIC will only hold this sauce for a 48 hours maximum.