RC'S SOUTHERN COOKING

Violations (5)

• 6-1ARepeatCorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed raw salmon and raw ground beef cold holding above 41F in prep top cooler in main kitchen. Observed beef meatloaf cold holding above 41F in 2-door reach in cooler in main kitchen. CA: ALL TCS food items shall be maintained at 41F or below when cold holding. COS: items discarded. Corrected On-Site. Repeat Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed raw pork and raw t-bone not cooling at a rate to reach 41F within 4hours after ambient temperature prep. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Items were moved to freezers for rapid cooling. Corrected On-Site. New Violation.

• 12CCorrected on site

  Wiping cloths: properly used and stored

  Violation of Code: [511-6-1.04(4)(m)] Observed wiping cloths stored in a sanitizer bucket with 10ppm chlorine in main kitchen. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration 50-100ppm chlorine. COS: Sanitizer bucket was remade to 100ppm chlorine. Corrected On-Site. New Violation.

• 15A

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

  Violation of Code: [511-6-1.05(6)(q)1&3] Single door reach in cooler and double door reach in cooler ambient air temperatures above 41 F. CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Facility added ice bags to coolers to help them cool down and service request placed. Facility is closing for a long weekend (7/2-7/7). Facility shall email EHS with invoice from service by 7/9. New Violation. Correct By: 07/04/2026

• 17CRepeat

  Physical facilities installed, maintained, and clean

  Violation of Code: [511-6-1.07(5)(a),(b)] Observed sticky build-up on floor throughout main kitchen and on stairs/doorway between main kitchen and front food service area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Repeat Violation.