SAWS SOUL KITCHEN health score and inspection history

Clean restroom exhaust vent cover.///Restroom (on right) vent has accumulation of dust. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood of cook top and smoker. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Vents at both cook top and smoker have build up present.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled with contents at cook top area.

Allow utensils to air dry before stacking.///Metal pans stacked wet.

(A)(2) Maintain TCS food at 41 F or below.///Chicken, hamburger, tomatoes, and pimento cheese across from cook top all temped at 51F. Removed to WI cooler, will place over ice or rotate from WI cooler. Repair has been called.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///(1)Faucet at 3 compartment sink ha drip when off (gloves wrapped around faucet). (2) Drain at bar has black residue.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Employee with long hair below shoulders.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets on make tables have black residue. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Backs of fryers encrusted with grease build up.

Clean restroom exhaust vent cover.///Both restroom vents have large accumulation of dust. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood of cook top. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Vents at both cook top and smoker have build up present.

Allow utensils to air dry before stacking.///Plastic cups, dishes and pans stacked while wet.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled with contents.

Label all toxic items not in original containers with the common name of the product (Pf).///Chemical bottle not labeled (looks like sauce bottles) COS.

Store scoops left in TCS foods with handles above the top of the food of the container.///Scoop laying in sugar. 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Tongs for smoker hanging on back of stool.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Faucet at 3 compartment sink has continuous drip when off (gloves wrapped around faucet).