Zion Delight Southern Cuisine

Inspector notes: Observed potentially hazardous food (pork chops, beef spaghetti, etc.) cold held at greater than 41 degrees Fahrenheit inside both reach in coolers.

Inspector notes: Manager lacking proof of Food Manager Certification.

Inspector notes: Observed leaking pipe at plumbing fixture (pipe under 3 compartment sink and at the faucet of the meat prep sink).

Inspector notes: Bathroom not enclosed with tight-fitting, self-closing doors.

Inspector notes: Observed Ceiling tiles not smooth and easily cleanable.

Inspector notes: Observed Wall between front service line and cook line, is not smooth and easily cleanable.

Inspector notes: Raw chicken, grits, etc. found stored in reach in cooler on bottom shelf, on cook line uncovered and subject to contamination.

Inspector notes: Observed potentially hazardous foods (raw ground beef and Two buckets of pork chitterlings) thawed at room temperature. Ground beef on sitting on table and two chitterlings buckets still sitting in 3 compartment sink at the end of inspection.

Inspector notes: Observed no thermometers in cold holding units. I did observe on thermometer inside a cold holding refrigerator. However, it was a hot holding air thermometer.

Inspector notes: Wet wiping cloth not stored in sanitizing solution between uses.

Inspector notes: Observed red chitterlings buckets being reused to store leftover foods.

Inspector notes: Observed yellow cutting board grooved/pitted and no longer cleanable.

Inspector notes: Hood filters not equipped with a drip tray.

Inspector notes: Observed buildup of soiled material on storage rack for large pots, next to hood.

Inspector notes: Observed failure to hot hold meat loaf at 135 degrees on the steam table at the front food service area. TCS foods shall be hot held at 135 degrees or above. Advised PIC to reheat food.

Inspector notes: Observed failure to cold hold cheese at 41 degrees inside the reach in cooler at the main kitchen. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.

Inspector notes: Observe3d heavy slimy build up on the cutting boards in the kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to clean the cutting boards and replace old ones.

Inspector notes: Observed failure to date mark several onsite prepped food items. All food items prepped onsite for storage shall be date marked not to exceed 7 days. Advised PIC to discard food.

Inspector notes: Observed failure to provide food safety manager certificate despite previous advisory. Food service manager shall possess a food safety certificate. Issued a legal notice to obtain the certificate within 14 days.

Inspector notes: Observed personal cell phone store on a prep top cooler at the main kitchen. Contamination shall be prevented during food preparation. Advised PIC to remove the cell phone.

Inspector notes: Observed failure to store wet towel inside sanitizer solution.

Inspector notes: Observed failure to cover food in storage. All food items shall be covered to prevent environmental contamination. Advised PIC to cover food.

Inspector notes: Observed cooked food being cooled at room temperature. Hot food shall be cooled by approved methods. Explained the cooling process to the PIC.

Inspector notes: Observed failure to post food service ice permit.

Inspector notes: Observed several food service unrelated items in the facility. Food service facility shall be free of unnecessary items. Advised PIC to remove all unwanted items.

Inspector notes: Observed no servsafe posted in public view. CA: Advised PIC to post Servsafe safe in public view. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the...

Inspector notes: Observed bundles of collard greens stored in food container on top of the RIC without a lid. COS: PIC covered collard greens. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed several containers of cooked food cooling at room temperature. COS: PIC placed containers of food in ice bath. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment,...

Inspector notes: Observed no food permit posted in public view. CA: Advised PIC to post food permit. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Inspector notes: Observed ceiling tiles in the back of the main kitchen over the RIC and three-compartment sink with holes and water damage. CA: Advised PIC to replace ceiling tiles. 11-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If prese...

Inspector notes: Observed still no CFSM certificate. CA- owner showed me where he has paid and signed up for the test on April 29th and will take the test on Tuesday. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Inspector notes: Observed multiple containers of cooked food cooling at room temperature. COS- containers were moved to the cooler. PIC has been given information on proper cooling before. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf...

Inspector notes: Observed raw chicken sitting on counter. COS- PIC was told about the proper thawing methods and approved method was used. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), f...

Inspector notes: Observed nonfood contact surfaces of equipment unclean. in between equipment, insides the coolers and the outside of storage containers. CA- all nonfood contact surfaces shall be kept clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed the ceiling tile in the back over the RIC with a hole and water damage. Observed dusty ceiling vents. COS- physical facilities shall be in good repair and clean. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.