Liz Southern Cooking and Catering

Observed initial final cooking temperature of the chicken breast at 125F, employee re-cooked the chicken a second time the temperature was 135F. Raw animal foods such as poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked:(iii) 165°F (74°C) or above for <1 sec instantaneous for poultry. Chicken was cooked to 178F.

Observed time/temperature control for safety (TCS) foods inside the warmer cabinet in the main kitchen and near the serving line below 135°F: rib tips (127°F), pork chops (127°F), cabbage (128°F), macaroni and cheese (120°F), and dressing (109°F). Ambient air temperature of the unit was at 120°F. 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. Food items were discarded.

Observed no paper towels at the front hand washing sink nor at the hand sink in the women's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels Person in charge placed paper towels at the hand sinks.

Observed no food allergen notification posted at the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Provided person in charge with a food allergen notification.

Observed white rice (109°F) inside the cabrio under 135°F. Also observed mashed potatoes (89°F) steam table. 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. COS: PIC removed the items to reheat to 165°F or above.

Observed several flies in the establishment today. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by 1. Routinely inspecting incoming shipments of food and supplies 2. Routinely checking the premises for evidence of pests. 3. Using methods, if pests are found, such as trapping devices or other means of pest control. 4. Eliminating harborage conditions. Please contact a reputable pest control company to come and provide service.

Observed multiple stacked pans holding water after being washed rinsed and sanitized. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Staff was educated on proper air drying techniques.

Observed collard greens (130F) hot holding below 135F inside the warmer cabinet in the main kitchen. 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. Corrected on Site (COS): Person in Charge removed the collard greens to reheat on the stove top.

Observed multiple stacked pans holding water after being washed rinsed and sanitized. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Staff was educated on proper air drying techniques.

Observed a food employee prepping fish to be fried with a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have employee remove their watch.

Observed several sanitizer buckets with wiping cloths being stored directly on the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Pick up sanitizer buckets and place them in an appropriate location off of the floor.

Observed several time/temperature control for safety (TCS) foods hot holding below 135F: Warmer Cabinet Baked Pork Chop 119F and Macaroni and Cheese 121F. Initial ambient air temperature of the unit was 120F, increased above 135F before leaving. Pig tails 107F above the stovetop and macaroni and cheese (123F) inside cambro.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. All food items were moved to oven to be reheated.

Observed heavy buildup on shelving and lower portions of the tables in the main kitchen. These areas are covered with aluminum foil as well. Remove the foil and clean the shelving and lower racks of the tables throughout. Coverings may be used on shelving but must be replaced when soiled.

Observed several time/temperature control for safety foods holding above 41F inside the walk in cooler: raw beef 44F, Whole Milk 45F and Pork Boiling Meat 45F. Ambient air temperature dropped to 41F. Per person in charge, the delivery driver left the WIC door open. Also observed potato salad inside the front reach in cooler with a temperature of 43F. Ambient air of the RIC is 49F. Food discarded. 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 or below. Educate staff and all deliver personnel to keep the WIC door closed as much as possible.