C301 - UNITED SOUTH MARKET + 3132 – FRANKS/MEXICAN

Steak sauce and plated foods stored outside of the sneeze guard at the serving line. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] Foods relocated fully under the sneeze guards.

Bulk boxes of food stored directly on the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Measured corn and chicken mixture at 107 F within the prep line upright warmer. Chef stated that cold corn was mixed with cooked chicken and then returned to the warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 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. [COS] Corn and chicken reheated to 165 F and returned to the warmer.

On the stovetop, measured steak and gravy sauce at 112F. Per chef, foods were cooked less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were time marked to be discarded within 4 hours from removal from temperature.

Walls next to soda/syrup machine have debris build up at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Walk in freezer is leaking from the condenser line at the time of inspection. 2. Freezer #2 floor panel is starting to come off the floor. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Chicken strips within warmer were measured at 123*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken strips were re-heated above 165*F.