Old Country Place

Inspector notes: Observed CFSM use spatula to flip raw burger patty on grill then proceed to use same spatula to scoop fully cooked meat and place on customer's plate. Must use separate equipment for handling raw meats vs handling ready to eat food / cooked meats. Food was served before Health Authority could intervene. COS by obtaining an additional spatula to use as the RTE spatula.

Inspector notes: Observed raw chicken stored on top of raw catfish in walk in cooler (both containers had lids). Also observed raw burger patty stored in grill cooler above hotdogs. Must store raw meats based on their final cooking temperature (highest final cooking temp at the bottom). Must store raw meats below ready to eat items. COS by moving.

Inspector notes: Observed employee with bare hands type on his personal phone then proceed to grab food contact surface of bowl without washing hands in between. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed...

Inspector notes: Observed several TCS foods cold held above 41°F in prep top unit, reach in cooler underneath, and reach in cooler underneath the other prep top unit. TCS foods must be cold held at 41°F or below. The ambient air temp of the reach in cooler across from the fryers was 41.4°F. The ambient air temp of the reach in cooler near the handwashing sink was 38°F. COS by moving items to walk in cooler to cool back down to 41°F. Must ensure both units are able to consistently cold hold TCS food at 41°F or below before using them. Health Authority suggests using Time as a Public Health Control (TPHC) until units are serviced. PIC lowered ambient air temp of unit across from fryer.

Inspector notes: Observed brisket temping 122°F at 1:00 PM (according to cooling log and PIC), then temping 81°F at 3:10 PM due to improper cooling methods. Brisket was tightly wrapped in saran wrap. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by placing brisket back in smoker to reheat. Highly suggest to place brisket in reach in freezer or to leave uncovered in walk in cooler. Also highly suggest to check temperatures of each item cooling every hour to ensure it is cooling fast enough (should be roughly 32.5°F each hour for the 1st 2 hours, and roughly 7.25°F each hour for the last 4 hours). Will email PIC helpful cooling methods.

Inspector notes: Observed buttermilk cold held on an improper ice bath temping above 41°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. A proper ice bath should be roughly 80% ice, 20% water and come up to the highest level of the food. COS by fixing ice bath.

Inspector notes: Observed several critical violations that have the potential to lead to foodborne illness. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary...

Inspector notes: Observed lime / hard water residue accumulation inside dish machine in kitchen. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean more frequently. Must clean within 72 hours.

Inspector notes: Observed debris accumulation on can opener and a utensil stored as clean. Food contact surfaces stored as clean must be clean to the sight and touch. COS by rewashing blade and utensil.

Inspector notes: Observed lemons and ice bin in kitchen uncovered while not actively in use. Food must be covered unless cooling or actively being used to prevent overhead contamination. COS by closing ice bin and covering lemons with saran wrap.

Inspector notes: Observed several large portions of brisket tightly wrapped while cooling in walk in cooler. Also observed ranch in large deep container covered with a lid while still cooling. Also observed collard greens left on counter while cooling. PIC states they leave the collard greens on the counter for 1-2 hours then place in walk in cooler to finish the cooling process. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v...

Inspector notes: Observed no analog thermometers in reach in cooler across from fryer, in walk in cooler, and in warmer cabinet near handwashing sink. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must obtain analog thermometers for all hot holding and cold holding units.

Inspector notes: Observed CFSM (with beard 0.5 inches or longer) engaging in food handling without a beard guard. Must wear a beard net while handling food if beard is 0.5 inches or longer.

Inspector notes: Observed servers engaging in food prep without hat or hairnet. Must tie hair back and also wear a hat or hair net when engaging in food prep.

Inspector notes: Observed bucket of quat sanitizer <200 ppm in grill area. Wiping cloths should be stored in a quat solution of 200-400 ppm. COS by making new solution of 400 ppm.

Inspector notes: Observed warmer cabinet door hinge in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must fix.

Inspector notes: Observed areas of low grout in main kitchen area (this was noted on previous inspection reports). Also cracked cove basing tile at walk in cooler entry. Physical facilities must be maintained in a state of good repair. Must fix.

Inspector notes: Observed significant residue build up on ceiling above smoker and in mop sink and on wall behind mop sink. Physical facility must be cleaned as often as necessary to be kept clean. Must clean.

Inspector notes: Observed build up/encrusted material on the blade of the can opener.

Inspector notes: Observed two employees in the kitchen area that had hair (hair on head and facial hair) longer than 1/2".

Inspector notes: Observed prep top lid in disrepair. Must fix.

Inspector notes: Observed build-up on shelves storing bread and on shelves in walk-in cooler. Both shelves must be cleaned.

Inspector notes: Observed the hand sink in the back by the cook line in disrepair, the hot water faucet is continuously running.