South Kitchen & Spirits

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to install. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to obtain. **Time Extended**

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Prep line. **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to clean. **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Kitchen **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to clean. **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled floors behind cook line equipment. Kitchen Dry goods. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to clean. **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily Soiled interior base of drawer coolers. Prep line. Grease build up on sides of fryers. Cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to clean. **Time Extended**

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from inside reach in cooler / make table. Prep line opposite grill. **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to clean. **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers. Prep line/ cook line units. **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to clean. **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dusty walls. Kitchen **Warning** - From follow-up inspection 2025-02-28: At callback :time needed to clean. **Time Extended**

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , sanitizer , over pans at kitchen. Moved by manager **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0 ppm. Supply bucket empty. Replaced by manger. But unable to register any chlorine. Note : Set up manual ware washing at Three compartment sink. **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili date marked "19" indicating 2/19. Reach in cooler. Grits date marked "20" indicating 2/20 . Walk in cooler. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handles soiled coolers , garbage , then handled food containers without changing gloves or washing hands. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 51°. Sausage 52°. Cooked corn. 49°. Cooked peas 51°. Cut tomato 51°. Cooked beef 49°. Cooked rice 52°. Pasta 54°. Reach in cooler / make table. Next to Hand Wash Sink by kitchen entrance. Per Person In Charge. Items since last night. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49°. Raw chicken 50°. Raw chicken 53° raw fish 49°. Cut green tomatoes 51°. In chill box end of cook line. Raw chicken 60°. Raw shrimp 61°. Cooler End cook line. Per Person In Charge. Items placed about 11 am. Items iced down. Butter 51°. Sausage 52°. Cooked corn. 49°. Cooked peas 51°. Cut tomato 51°. Cooked beef 49°. Cooked rice 52°. Pasta 54°. Reach in cooler / make table. Next to Hand Wash Sink by kitchen entrance. Per Person In Charge. Items since last night. **Corrective Action Taken** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. **Warning**

Intermediate - No soap provided at handwash sink. No paper towels at kitchen Hand Wash Sink. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily Soiled soda nozzle at bar. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Multiple items , pants, utensils in kitchen Hand Wash Sink. Moved by manager. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Prep line. **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Kitchen **Warning**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) reach in cooler / make table. At end cook line . 2) reach in cooler / make table. At entrance to kitchen opposite grill. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks containers on prep tables. Kitchen Moved by manager. **Corrected On-Site** **Warning**

Basic - Floor soiled/has accumulation of debris. Soiled floors behind cook line equipment. Kitchen Dry goods. **Repeat Violation** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily Soiled interior base of drawer coolers. Prep line. Grease build up on sides of fryers. Cook line. **Repeat Violation** **Warning**

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from inside reach in cooler / make table. Prep line opposite grill. **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers. Prep line/ cook line units. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dusty walls. Kitchen **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine in bar area reading 0 PPM Operator fixed dish machine and reading at 100 PPM **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched both face and hair with bare hands then continued to handle clean equipment and utensils without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw eggs stored on shelf over ready to eat eggs. **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Queso sauce and shredded chicken at 52F on cart in walk in cooler in covered metal containers, per manager all items were taken out of steam table the night before and placed in walk in cooler without any additional preparation today

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris buildup Also several cutting board have debris buildup

Intermediate - Handwash sink not accessible for employee use at all times. In bar area, can drinks at hand washing sink. **Repeat Violation**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on weekend breakfast menus are not identified as being undercooked, operator fixed menus during inspection. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen area has debris buildup **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in cornmeal container in back prep area by walk in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen with no hair restraint

Basic - Equipment in poor repair. Dish machine not in use reading 0PPM chlorine Operator ran machine multiple times and retested at 50 PPM chlorine **Corrected On-Site** **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. All floors under all equipment,throughout the whole kitchen. Also kick plate on inside of walk in cooler has a build up of debris Also Fan guards in walk in cooler has a build up of debris

Basic - In-use tongs stored on equipment door handle between uses. 2 tongs were hung on handle of tilt kettle Operator moved tongs during inspection **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic container under hand sink by walk in cooler, has oil buildup Food cart in kitchen has debris buildup On cook line in between all equipment has debris buildup

Basic - Standing water in bottom of reach-in-cooler. Standing water on bottom of reach in cooler on cook line by fryer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce on top shelf stored over sliced cheese in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over premade Ruben sandwiches in reach in cooler in middle of cook line. Raw fish stored over cooked chicken in reach in cooler at far end of cook line near dry storage room. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (57F - Cold Holding); cooked peas (50F - Cold Holding); herb butter (51F - Cold Holding); cooked carrots (47F - Cold Holding); regular butter (47F - Cold Holding); raw shrimp (46F - Cold Holding); sliced provolone cheese (46F - Cold Holding); shredded cheddar cheese (45F - Cold Holding); pico de gallo (50F - Cold Holding); raw hamburgers (50F - Cold Holding); sliced cheddar cheese (60F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cut tomatoes (49F - Cold Holding); raw fish (46F - Cold Holding) in reach in coolers on cook line, per manager all doors and lids have been consistently opened for approximately 3 hours, employees replaced ice for items in top section of large single unit reach in cooler that makes up the entire make line and removed all other items from below and placed in different coolers. All items retemped at or below 41F besides the raw hamburgers at 46F, the shredded cheese at 46F, and raw beef at 47F that where not moved to the walk in cooler, all items moved to walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with pink liquid store over napkins and coffee filters on rack in server area in kitchen, bottle moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at bar being used as a dump sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in kitchen. **Repeat Violation**

Basic - Equipment in poor repair. Dish machine that is not in use at time of inspection not reading any chemical sanitizer at all and per manager it is a chlorine chemical sanitizing machine, manager ran machine multiple times and repaired pump to sanitizer, machine reading at 100ppm **Corrected On-Site**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the reach in cooler breading station, raw chicken over ready to eat French fries and sweet potato fries. Operator relocated the raw chicken. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the open top reach in cooler opposite the grill area; stroganoff (46F - Cold Holding); Mac and cheese (48F - Cold Holding); herb butter (47F - Cold Holding); rice (45F - Cold Holding); sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (45F - Cold Holding); cut tomatoes (47F - Cold Holding). All time/temperature control food for safety in cooler not in temperature, operator pointed out the compressor fan is iced over and will attempt to fix. Operator had employee discard the food from the cooler. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the open top reach in cooler opposite the grill area; stroganoff (46F - Cold Holding); Mac and cheese (48F - Cold Holding); herb butter (47F - Cold Holding); rice (45F - Cold Holding); sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); shrimp (45F - Cold Holding); cut tomatoes (47F - Cold Holding). All time/temperature control food for safety in cooler not in temperature, operator pointed out the compressor fan is iced over and will attempt to fix. Operator had employee discard the food from the cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the well of the main cook line, pulled chicken (124F - Hot Holding) operator placed the pulled chicken back into the steam compartment. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on the top shelf over the prep table, operator relocated the chemical spray bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. Pink chemical spray bottle at the bar counter with no product labeling. Operator labeled the chemical spray bottle. **Corrected On-Site** **Repeat Violation**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line has old food residue staining build up. Interior of the steamer has old food debris build up at the base. Slicer on the prep line has old food debris residue. Can opener on the prep line with old food debris on the blade. Soda nozzle behind the bar counter has build up of residue in the hose nozzle. **Repeat Violation**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At time of inspection high temperature dish machine only reaching 132F. Operator going to attempt to reattach sanitizer solution to dish machine and then set up the three compartment sink. **Corrective Action Taken** **Warning**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device or kit to measure the high temperature dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the office area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has mold like substance build up around the ice chute. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over clean utensils in the dish area. Operator relocated the employee beverage. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored over the clean prep table. Operator removed the apron. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf of the dish area, clean containers stacked while wet. **Repeat Violation**

Basic - Floor, walls and ceilings soiled/has accumulation of debris. Accumulation of food debris under equipment on the cook line. Build up of dust on the air vents of the main kitchen ceiling. Floor of the dry storage area has build up of debris. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water at ambient temperature of 75F. Operator relocated container to the grill. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler doors with mold like substance and build up of food debris on the door gaskets. Sides of the equipment on the main cook line has build up of grease/food debris. **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. Clean containers in the dish area with old stickers attached. Operator removed the stickers. **Corrective Action Taken**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on the cook line with build up of food debris inside the coolers.

Basic - Standing water in bottom of reach-in-cooler. Open top reach in cooler opposite the grill has standing water at the base of the cooler.

Basic - Stored food not covered. Bulk seasoning containers under the prep area with no lids. Operator covered the bulk containers. **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles improperly stored. Single service gloves stored on the floor of the dry storage area. Operator relocated the single service gloves. **Corrected On-Site** **Repeat Violation**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Food Obtained from Approved Sources

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Hot and Cold Water Available; Adequate Pressure

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

Washing Fruits and Vegetables

Toilet Rooms Maintained

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line inaccessible at time of inspection due to soiled container in the hand wash sink. Employee removed the container from the hand wash sink. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink closest to the office area. Operator provided paper towels. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple reach in cooler door gaskets with mold like substance spots along the gaskets. Interior of the hot box, base has build up of food debris. **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice machine has mold like substance at the top of the ice bin behind the kick plate.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on the wire shelf in the dish area over clean dishes. Employee relocated the beverage. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored over coffee filters in the wait station area. Operator had employee discard the apron. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee actively working on the cook line with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the warewashing area, clean plastic containers stacked while wet. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, spatulas stored in standing water at temperature of 85F, overplayed the container of water on the grill to raise the temperature. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has mold like substance build up on the underside behind the nozzles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler under the flat top grill bottom shelf has accumulation of food debris. **Repeat Violation**

Basic - Stored food not covered. Bulk containers of sugar and flour and Buffalo sauce on the prep line with no lid/cover. Operator placed lid on all bulk containers. **Corrected On-Site** **Repeat Violation**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On the main cook line opposite the flat top grill, one cracked egg stored in reach in cooler with other shell eggs. Operator removed the cracked egg. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At time of inspection at mop sink by rear exterior door, no back flow preventer at the white hose side of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station soda dispenser build up of mold behind the soda nozzles on the underside of the dispensers. At wait station iced tea dispenser build up of mold in the tea nozzle. Operator cleaned out the soda nozzles and had the iced tea nozzles cleaned. **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at the end of the main cook line by the fryers, no paper towels available at time of inspection, operator replaced paper towels in dispenser. At time of inspection hand wash sink behind the bar with no paper towels, soap or employee hand wash signage, operator provided all items. **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler on the bottom shelf, containers of Mac and cheese and chicken brine prepared the day before with no product date label. Operator labeled the containers of mac and cheese and chicken brine. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle at host stand with no product label. Operator labeled the chemical spray bottle. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container in the dry storage room, plastic single service portion cup used as scoop. On the main prep line opposite the walk in cooler, black plastic soufflé cups used as scoops in the bulk spice containers. Operator removed all portion cups from the bulk containers. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over the warewashing area and hallway between the main kitchen and waitstaff area have accumulation of dust on the ceiling vents and surrounding tile. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf next to dishwasher, clean metal containers stacked while wet. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris in the walk in freezer on the floors. **Repeat Violation**

Basic - Food stored on floor. Behind the bar area, container of grapefruit juice stored on the floor. Operator relocated the grapefruit juice to its proper storage location. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the reach in cooler opposite the fryers on the main cook line have accumulation of food debris at bottom of the cooler.

Basic - Stored food not covered. Bulk containers of sugar and flour on the main prep line with the lids not on the containers. Operator replaced the lids to the bulk containers. **Corrected On-Site** **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. At rear exterior door by the mop sink, wet mop stored with the mop head on the floor. Operator hung the mop to properly dry. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. On main prep line under the prep table, bulk container of flour with no product label. Operator labeled the bulk container. **Corrected On-Site**