A & M Kitchen receives B in Cherokee County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed dish machine dispensing chlorine around 5-10ppm. Chlorine must dispense at 50 ppm for proper sanitization.

   Inspector’s full note +

   Code 511-6-1.05(6)(n)

   Observed dish machine dispensing chlorine around 5-10ppm. Chlorine must dispense at 50 ppm for proper sanitization. COS by priming dish machine. Chlorine then dispensed at 50ppm. All dishes washed prior were rewashed. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
2. 02

   Cooling time and temperature

   Item 6-1C ↗

   Observed corn beef (made in-house) prepared at 8am not cooled to at least 70°F within 2 hours of reaching 135°F. Corn beef was made yesterday, reheated in oven today at 8:00am, removed from oven at 8:30am, left sitting at room temperature from 8:30am-10:30am, moved to walk-in, and temping 97-98°F at 12:15pm.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed corn beef (made in-house) prepared at 8am not cooled to at least 70°F within 2 hours of reaching 135°F. Corn beef was made yesterday, reheated in oven today at 8:00am, removed from oven at 8:30am, left sitting at room temperature from 8:30am-10:30am, moved to walk-in, and temping 97-98°F at 12:15pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
3. 03

   Time as a public health control

   Item 6-1D ↗

   Observed no time documentation for buttermilk utilizing time as public health control (TPHC) in fryer area. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

   Inspector’s full note +

   Code 511-6-1.04(6)(i)

   Observed no time documentation for buttermilk utilizing time as public health control (TPHC) in fryer area. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.