SOUTHERN KITCHEN

Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee working with raw shell eggs washed hands in less than 10 seconds and put gloves on to work with foods; manager educated and employee washed hands;

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee working with raw shell eggs washed hands in less than 10 seconds and put gloves on to work with foods; manager educated and employee washed hands; **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (120F - Hot Holding); mashed potatoes (125F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; steamed table not on high; food to be reheated to 165 F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (120F - Hot Holding); mashed potatoes (125F - Hot Holding);in steam table at cook line; food out of temperature for approximately 30 minutes; steamed table not on high; food to be reheated to 165 F **Corrective Action Taken**

High Priority

Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Egg washes at cook line on 6 hour plan but not monitored for 70:F; advised to move to 4 hours or monitor temperature;

Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Egg washes at cook line on 6 hour plan but not monitored for 70:F; advised to move to 4 hours or monitor temperature;

Intermediate