SOUTHERN COMFORT KITCHEN IN SAN PEDRO SQUARE

The floor under the fryers has an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

An open box of rice was found stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

The only handwash station lacked paper towels in the dispenser. Note: A roll of paper towels was available for use. Per staff, they do not have the key for the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Cut sausages were measured at 50F. Per staff they cut them and had them cooling down with a tight fitting lid. Note: Ambient air of the refrigeration unit measured at 38F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.If it is necessary to remove POTENTIALLY HAZARDOUS FOOD from the specified holding temperatures to facilitate preparation, this preparation shall in no case exceed two cumulative hours without a return to the specified holding temperatures.

Raw shelled eggs were found stored above coleslaw in the upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

*REPEAT VIOLATION* 1. On the drainboard of the prep sink, two bags of squid were found thawing in standing water. 2. On the lower shelf of a prep table two containers of chicken were found thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Squid was moved to refrigeration to rapidly cool down and chicken was moved to the refrigerator to thaw overnight.

Walls throughout the facility have an accumulation of food debris and are dirty. [CA] Ensure to maintain the floors, walls, and ceilings of the food facility clean and in good repair.

*REPEAT VIOLATION* 1. Facility lacks plugs to fill up the basins of the three compartment sinks. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. [SA] Staff provided their own make-shift plugs to fill the sanitizer basin. 2. Facility lacks the test strip for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Staff were observed washing dishes in the prep sink and skipping the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] The three compartment sink was set up to facilitate proper ware washing procedure.

The the left faucet of the three compartment sink the hot water handle does not work. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1. In the kitchen area, on a cart next to the cookline, there was a container of french fries that measured at 62°F. Per kitchen staff the fried had been there for about 30 minutes during their lunch rush. 2. In the kitchen area, across the flat griddle, a 1/6 hotel pan of sliced tomatoes in a melted ice bath were measured at 56°F. Per kitchen staff the tomatoes were there for about 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Fries were moved to a freezer to rapidly cool. [COS] 2. Kitchen staff agreed to discard tomatoes after 4 cumulative hours.

1. Exterior of refrigeration equipment have an accumulation of food debris and are dirty. 2. The interior of the microwave is dirty. [CA] Ensure to maintain the non-food contact surfaces of equipment clean to both sight and touch.

*REPEAT VIOLATION* A Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.