GA - SOUTHBAY CANTINA

Rodent droppings observed in back area between two cabinets. Only unused equipment observed to te stored there. [CA] Clean and sanitize area of dead cockroaches or old droppings.

PHFs observed to be taken out and set up on service line during inspection. Employee state he would start TPHC when facility opened in about 20 minutes. [CA] TPHC shall start as soon as PHFs are removed from temperature control and shall be kept up to 4 hours and shall be discarded. [COS] Employee logged PHFs for time it was taken out.

Beans in hot table measured to have side at 171F and internal temperature of 111F. Beans measured to be 124F in hot table after stirring. Per employee beans were reheated and placed on to table about 15 minutes prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Ensure PHFs are heated such that internal temperature reaches 165F [COS] Beans were reheated in oven to 165F

Beans in upright warming cabinet in cookline measured to be 106F. [CA] Maintain PHFs at 135F and above. [COS] Operator added beans to TPHC log retroactively and marked container with discard time 4 hours later.

Oven observed to be half under ventilation hood at cookline. [CA] Ensure cookling equipment is underneath ventilation hood.

Garage roll up doors observed to be opened. [CA]Open kitchens shall not have an open facility. For open facility, close kitchen and only serve prepackaged foods in open area. Facility shall submit for plan check prior to any construction if remodeling or renovating kitchen related areas.