SARA'S SOUTHERN KITCHEN

In the kitchen area, prep area, and warewash area, observed cracks and crevices around shelving. Observed an unfinished ceiling area for access to the attic ladder. Observed accumulation of food debris behind the cookline. [CA] Ensure facility floors are frequently cleaned and maintained. Keep all floors, walls, and ceilings finished to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin. In the warewash area, observed flooring is drooping and underlayment appears to be compromised. [CA] Ensure flooring is repaired and properly installed. Floors shall be smooth, durable, and easily cleanable.

At the 2 compartment sink, measured hot water at 112F. [CA] Ensure hot water is provided at 120F to allow for proper cleaning and sanitizing of utensils and equipment.

In the kitchen area, around shelving at the handwash station, observed two live cockroaches. In the prep room, above prep table, on shelving, observed 2 live cockroaches in crevice behind stainless steel wall panel. In the warewash area, observed multiple live cockroaches on the right shelving for storage of dishwasher racks. On the wall above the back handwash station, observed live cockroaches in the sealant foam on the ceiling. [CA] The premises of each food facility shall be kept free of vermin. The food facility shall cease operation of the food facility immediately when live activity is present. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent continued harborage. Contact pest control to provide service for facility. No live activity shall be present during follow-up inspection. Any live activity observed will result in continued closure of facility. Any subsequent follow-up inspections after the first will be charged at a rate of $298.00 per hour.

At the front counter, observed the use of an unapproved piece of wood/particle board stored on top of the ice machine. [CA] Ensure only approved materials and equipment are used within the facility. Only use approved smooth, durable, and easily cleanable material within the facility.

In the kitchen area, observed a knife stored between the wall and the edge of the single compartment handwash sink. In the back prep area, observed a knife stored between the wall and the edge of the prep table. [CA] Ensure utensils and equipment are properly stored to prevent contamination.

In the kitchen area, in a sparsely setup ice bath, measured a container of fried chicken at 65F, and a container of cooked potatoes at 75F. Per operator, fried chicken removed from refrigeration about an hour prior, and cooked potatoes prepared 30 minutes prior and placed in a container at the ice bath. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed additional ice in the ice bath to facilitate proper holding temperatures.

Observed opened bags of sugar stored in the auxiliary storage located in the basement. Auxiliary storage is accessible only from outside the facility. [CA] Ensure food is stored only in approved storage areas. All open food shall be stored in the enclosed food facility. Discontinue unapproved storage in the basement storage.

The mop sink was inaccessible and unavailable for use with the plumbing fixtures removed. Per operator, wastewater disposed at the floor sink below the warewash machine. [CA] All operating food facilities shall have a mop sink available for proper disposal of wastewater. Properly reinstall and plumb the mop sink for use. Remove equipment in the area to allow access to the mop sink.

In the kitchen area, in the undercounter compartment of the 2 door prep unit, measured a container of cooked chorizo at 140F. Per operator, chorizo was prepared an hour prior. [CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated using an ice bath, by adding ice, using shallow containers, separated into smaller portions, and/or using rapid cooling technology. [SA] Operator placed container of cooked chorizo in an ice bath to facilitate proper cooling.