Sweet Georgia Brown

*45Physical Facilities

damaged floor tiles holding water

*31 Handwashing lavatory - accessible

Hand sink blocked with items

*10 Sanitization after Cleaning

Observed employees rinse pot prior to use

*42 Floors/walls/ceiling/nonfood dirty

floors and ceilings have brown accumulation

*32 Maintain in Good Repair

excessive accumulation of grease in vent hood

*14 When to wash hands

*27 Cooling method, criteria - using ice bath

Observed food cooling at room temperature. Use ice bath or RIC.

*45 Premises shall be maintained in good repair

Repair leak at hand sink.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Observed in-use containers(sugar).

*03 Food products not maintained at 135øF or above

Hot food must be maintained at 135 Degrees F/Higher. Cooked food must be maintained-Roasted Chicken.

*42 Dirty nonfood contact surfaces

Clean the exterior of all food and equipment throughout the establishment.

*28 Original cont. of RTE/PHF/Day1= day of opening

All cooked and read to eat foods must be datemarked with the expiration date.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed eggs above ready to eat food

*20 Conveying Sewage

Observed grease barrels with grease lids open

*21 RFSM - Not On Site

RFSM certificate must be current and on site

*34 Pest Control

Observed roaches at establishment

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed food on floor, food must be stored at least 6 inches

*43 Light bulbs, light shields provided

Observed light under venthood out

*45Physical Facilities Floors,Walls,Ceilings

Repair holes and ceiling tile

*42 Dirty nonfood contact surfaces

Clean floor counter

*31 Individual, disposable towels

*19 Water & Plumbing in good repair- per code

Repair leaking faucet at 3 compartment sink

*10 Clean Sight and Touch

Can opener observed with product debris accumulation

*19 Water & Plumbing in good repair- per code

Heavy leak observed at hand sink

*32 Damaged Equipment

Replace broken and chipped equipment (door to hot box and lids to dry ingredient bins)

*34 Outer openings:closing holes, gaps

Seal all outer perimeters properly. Back door observed with gaps

*45Physical Facilities Floors,Walls,Ceilings

Replace broken missing floor tile where needed

*43 Light bulbs, light shields provided

Replace brokeen lights under vent hood and inside WIF

*42 Dirty nonfood contact surfaces

Floor inside WIC observed with heavy accummulation of food and debris under shelves, along corners and walls and in walk ways

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all dry ingredients. Observed ingredients with missing lids

*10 Clean Sight and Touch

CLEAN AND REMOVE BUILD UP FROM THE INTERIOR PANEL ( ICE MACHINE )

*28 Date marking commercially prepared of RTE/PHF

COOKED FOODS NOT DATE MARKED ( WALK IN COOLER )

*42 Dirty nonfood contact surfaces

DUSTY WALK IN COOLER/ WALK IN FREEZER FAN COVERS

*32 Damaged Equipment

BROKEN WALK IN COOLER DOOR GASKETS

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD ITEMS RESTING ON THE FLOOR

*43 Light bulbs, light shields provided

LIGHT SHIELDS NEEDED REPLACE BURNED OUT LIGHT BULB IN THE WALK IN FREEZER

*45 Premises shall be maintained in good repair

DAMAGED FLOOR TILES IN THE KITCHEN

*29 Cold/hot hold unit thermometer easily viewable

THERMOMETER NEEDED FOR THE WALK IN FREEZER

*03 Food products not maintained at 135øF or above

106.1 F - COOKED BRISKET ON LINE

*19 Water & Plumbing in good repair- per code

LEAK UNDERNEATH THE HAND SINK ( KITCHEN ) AND THREE COMPARTMENT SINK ( KITCHEN )

*24 Food Labeling- with common name of the food

LABEL ALL BULK FOOD INGREDIENT CONTAINERS

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER )

*32 Damaged Equipment

LIGHT BULB MISSING FROM THE FRONT HEAT LAMP ( COOKED SMOKED MEATS )

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

CRACKED AND UNCOVERED BULK FOOD INGREDIENT LIDS ( ALLOWING FOR CONTAMINATION FROM OUTSIDE SOURCES )

*42 Dirty nonfood contact surfaces

DUST ACCUMULATION ON THE FAN COVERS OF THE WALK IN COOLER UNITS

*43 Light bulbs, light shields provided

LIGHTS UNSHIELDED ( MOP DRAIN ROOM )

*45 Premises shall be maintained in good repair

DAMAGED FLOORS THROUGHOUT THE KITCHEN / FOOD PREPARATION AREA

*45 Premises shall be maintained in good repair

MISSING AND DAMAGED FLOOR TILES IN THE KITCHEN SEAL CEILING GAP NEAR THE DRY STORAGE

*22 Handlers-Certificate Not On Site

EXPIRED FOOD HANDLER CARDS ( KITCHEN STAFF )

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS RESTING ON FOOD PREPARATION TABLES

*03 Food products not maintained at 135øF or above

COOKED BRISKET ON THE SERVING LINE: 110.8 F

*46 Physical Facilities Premises

FECAL MATTER UNDERNEATH THE TOILET SEAT ( IN THE WOMEN'S RESTROOM )

*42 Dirty nonfood contact surfaces

DUST ACCUMULATION ( FAN COVERS ) (WALK IN FREEZER )

*43 Light bulbs, light shields provided

REPLACE THE BURNED OUT LIGHT BULBS UNDER THE VENT HOOD

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

*19 Water & Plumbing in good repair- per code

*03 Food products not maintained at 135øF or above

SMOKED SAUSAGE: 95.5 F AND COOKED RIB: 129.9 F

*19 Water & Plumbing in good repair- per code

BACK FLOW PREVENTION DEVICE ON THE BACK HAND/ MOP SINK IS LEAKING

*32 Damaged Equipment

BROKEN WALK IN COOLER DOOR GASKET

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON THE FOOD PREPARATION TABLES

*37 Food storage, prohibited areas under other sources

UNCOVERED DRESSING ( IN THE WALK IN COOLER)

*42 Dirty nonfood contact surfaces

CLEAN THE UPPER REACH IN FREEZER DOOR GASKETS

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE HEAVY DUST FROM THE INTAKE VENT DIRECTLY ABOVE THE FRONT SERVING LINE

*45 Premises shall be maintained in good repair

REPLACE THE DAMAGED FLOOR TILES THROUGHOUT THE KITCHEN

*47 Handwashing signage

PROVIDE HAND WASH SIGNS AT THE TWO HAND SINKS IN THE KITCHEN

*22 Handlers-Certificate Not On Site

ONE FRONT KITCHEN LINE WORKER WITHOUT A FOOD HANDLER CERTIFICATE ON FILE

*34 Insect control:prevent dead insects from food

FLIES PRESENT

*03 Food products not maintained at 135øF or above

MEATLOAF ON LINE: 109.0 F COOKED BRISKET: 98.6 F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS STORED ABOVE CUT SWEET POTATOES

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL COOKED ITEMS (WALK IN COOLER)

*29 Sanitizing solutions, testing devices

CHLORINE TEST STRIPS NEEDED FOR BUSINESS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED KITCHEN WORKER CHEWING GUM

*36 Cloths in-use for wiping between uses stored

SANITIZING TOWELS RESTING ON FOOD PREPARATION TABLES AND CUTTING BOARDS

*37 Storing the food at least 15 cm (6 inches) above the floor

STORE ALL FOOD SIX INCHES OFF OF THE FLOOR

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT SHIELDS (DINING ROOM)

*42 Dirty nonfood contact surfaces

CLEAN VENT HOOD FILTERS (VISIBLE BUILD UP)

*03 Food products not maintained at 135øF or above

SMOKED SAUSAGE: 112.5 F SMOKED SAUSAGE: 114.8 F COOKED PORK CHOP: 103.4 F

*19 Water & Plumbing in good repair- per code

LEAKS AT THE FRONT HAND SINK AND THREE COMPARTMENT SINK FAUCETS

*24 Food Labeling- with common name of the food

LARGE INGREDIENT CONTAINER NOT LABELED

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS FOR SANITIZING BUCKETS

*34 Insect control:prevent dead insects from food

FRUIT FLIES OBSERVED NEAR THE HOT HOLD CABINET

*45 Walls and ceilings, studs, joists, and rafters

REPLACE DAMAGED CEILING TILES THROUGHOUT THE BUILDING

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

CELL PHONE OBSERVED RESTING ON A CUTTING BOARD IN THE KITCHEN NO CELL PHONES ALLOWED ON FOOD CONTACT SURFACES

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN PERSONAL DRINKS ON FOOD CONTACT SURFACES

*42 Dirty nonfood contact surfaces

REMOVE BUILD UP FROM THE FAN COVERS OF THE WALK IN COOLER

*03 Food products not maintained at 135øF or above

COOKED MEATLOAF: 113.3 F FRIED PORK CHOP: 112.6 F

*14 Cleaning procedure--steps Improper drying method

EMPLOYEES NOT DRYING HANDS BEFORE PUTTING ON GLOVES

*19 Water & Plumbing in good repair- per code

WATER LEAKS: (FRONT HAND SINK, THREE COMPARTMENT SINK FAUCET AND UNDERNEATH

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL KITCHEN STAFF BY 02/ 13/ 2018

*31 Individual, disposable towels

PAPER TOWEL DISPENSERS NOT FUNCTIONING

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE ESTABLISHMENT

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD ITEMS ON THE FLOOR OF THE WALK IN FREEZER / COOLER

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

IMPROPER THAWING OF RAW MEAT

*42 Dirty nonfood contact surfaces

CLEAN THE BOTTOM OF THE FRONT REACH IN FREEZER

*43 Light bulbs, light shields provided

REPLACE LIGHTING UNDER THE VENT HOOD

*28 Date marking commercially prepared of RTE/PHF

COOKED FOOD NOT DATE MARKED

*39 Equipment in good repair and proper adjustment.

oven door need to be fix

*22 Handlers-Certificate Not On Site

*10 Sanitization after Cleaning

need sanitizer buckets at 50 ppm and 100 ppm at 3 compartment sink

*29 Sanitizing solutions, testing devices

sanitizer test strips missing

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*31 Handwashing lavatory - accessible

cannot block the hand sink

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

close all drain ducts that are open

*45 Premises shall be maintained in good repair

ceiling need repair properly entry door need close properly

*47 Handwashing signage

need label hand sink also label 3 compartment sink

*28 Date marking > 24 hrs,on site,temp 41F

*10 Equipment and Utensils Sanitization

Replace broken food equipment <listed as this violation on form>

*47 Other Violations

Clean behind equipment

*45 Floor& wall junctures- coved & sealed

Regrout floor tiles in the kitchen replace broken tiles replace torn and broken equipment.