ROC SOUTH

Inspection item: Proper hot holding temperatures

Code 511-6-1.04(6)(f)

Observed blackeye peas and gravy stored inside 1 steam well and melted butter and butter sauce in another holding at temperatures below 135*F. CA: Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC reheated food items on the stove top during time of inspection Corrected On-Site. New Violation.

Inspection item: Proper cooling methods used: adequate equipment for temperature control

Code 511-6-1.04(6)(e)

Observed several food items cooling prepared at 11am actively cooling and placed inside the 3 reach-in coolers on the cook line for immediate service. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC removed food items and placed them on ice inside the walk-in cooler during time of inspection Corrected On-Site. New Violation.

Inspection item: Utensils, equipment and linens: properly stored, dried, handled

Code 511-6-1.05(10)(e)1,2,4

Observed metal pans stacked while wet stored above the 3-compartment sink and on the dish drying rack. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying Repeat Violation.

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

Code 511-6-1.05(6)(a)

Observed 1 hot box measuring 78*F ambient unable to hold food items at 135*F or above, discovered gasket in disrepair. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule New Violation. Correct By: 09/04/2026

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

Code 511-6-1.05(6)(a)

Observed 2 steam wells unable to hot hold food items at 135*F or above. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 09/04/2026

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

Code 511-6-1.05(6)(a)

Observed the walk-in cooler holding TCS food items measuring 56*F and door requiring food employees to actively push the door closed. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CA: PIC contacted technician during time of inspection, technician pressure washed the coil and the ambient temperature was dropped during time of inspection Corrected On-Site. New Violation.