Fried Green Tomatoes

Observed broccoli casserole (55F) and spaghetti (95F) in the cooling process stacked and tightly covered inside the walk-in cooler. Per the Person in charge (PIC), the food items were prepped approximately 35 minutes prior to my arrival. The temperature was taken at 10:30a.m.When cooling Time/Temperature Control for Safety (TCS) foods, the food item must be uncovered or loosely covered and unstacked to allow air to enter inside of the food containers for the food item to cool down in the correct time and temperature. Corrected on Site (COS): The food items were unstacked and uncovered.

Observed a box of single-use food containers stored directly on the floor in the dry storage area. cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: At least 6 inches (15 centimeters) above the floor. PIC placed the single-use items above 6" off the floor.

Observed a hole in the wall inside the restroom behind the toilet. Also observed a hole in the ceiling in the hallway near the bathroom. All physical facilities shall be maintained in good repair. Repair the holes as soon as possible.

Observed several containers of raw chicken leg quarters (44°F and 45°F) above 41°F stored inside the walk-in cooler. PIC states the food item was inside the unit since the previous day. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). The items were discarded.

Observed liquid eggs stored above cut sweet potatoes and next to sliced tomatoes inside the walk-in cooler. Also observed raw beef directly on top of raw turkey wings. Corrected on Site (COS): PIC relocated the items to an appropriate area.

Observed baked macaroni and cheese (45°F) being stored above 41°F inside the walk-in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC discarded the food item.

Observed shredded American cheese (45F) being stored above 41F inside the reach in cooler. Also observed raw pork chops (44F) being stored inside the walk in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Per the person in charge the food item was not out of the unit for any period of time. The food item was discarded.

Observed time/temperature control for safety (TCS) foods below 135F at the front steam table: fried green tomatoes (124F), Pork Chop (122F), and chicken strips (117F). Per employee some of the food items were placed there over a hour. Temperature of the water inside the steam table is above 170F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Recommended additional water to be added to steam table due to shallow pans being used. Person in charge discarded the foods.

Observed Time/Temperature Control for Safety Foods (TCS) baked chicken leg (98F-100F), Pulled Pork (122F), and Grits (121F) being hot held at the heat lamp below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135F or above. Corrected on Site (COS): The Person in Charge removed the items from the heat lamp. The grits were discarded. The pulled pork (165F) and baked chicken (192F) were reheated to an appropriate temperature as the food items were placed under the heat lamp shortly before arrival.

Observed a food grade container of beef tips being thawed on the bottom shelf where dry materials are stored in the main kitchen. The Person in Charge (PIC) states the beef tips have been thawing for 30 minutes. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F, Completely submerged under running water at a water temperature of 70°F or below and does not allow the food to raise above 41F, Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process, or part of the cooking process. Corrected on Site: (COS) The person in Charge placed the food grade container in the walk in cooler to thaw.

Observed the incorrect test kit in the facility to test the Quat sanitizer solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Get the correct test kit today.

Observed part of the dumpster lid not attached to the dumpster where the dumpster is not completely covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Have dumpster to be replaced with a new dumpster.