SOUTHERN KITCHEN AND BAR health score and inspection history

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Observed missing ceiling tile above the ice machine.

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.// Observed employee without proper hair restraint.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.// Replace cutting blocks on the food prep counter.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified in 7-204.11. / Repair the dish machine and wash, rinse, and sanitize in the 3-compartment sink until repair is verified by JCDH. (Corrective Action)// Observed dish machine chlorine sanitizer concentration located in bar area at 0ppm.// COS-PIC replaced the sanitizer container and dish machine to register a proper chlorine sanitizer solution.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Observed ice scoop handle stored on top of racks near ice machine.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Observed black residue buildup inside floor drains in the facility.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.// Observed employees’ personal belongings stored on top of the beverage freezer in bar area.