MS PATS SOUTHERN BISTRO

Inspection item: Inspection item 10D

Code .04(8)(b)

Observed 3 bags of lettuce and two bags of coleslaw expired in the reach-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: The bags of food were discarded.

Inspection item: Inspection item 11A

Code .04(6)(e)

Observed 5 pans of turkey dressing cooling in closed foil pans stacked on top of each other in the reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on the proper cooling methods.

Inspection item: Inspection item 11C

Code .04(6)(c)

Observed fish thawing in reduced oxygen packaging in the reach-in cooler, and meat thawing in still water in the meat sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The fish was discarded, and the meat was allowed to thaw under running cold water.

Inspection item: Inspection item 12B

Code .03(5)(h)

Observed a food employee handling food with a watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The watch was removed, and the food employee washed their hands.

Inspection item: Inspection item 14C

Code .05(10)(e)1

&3Observed 4 boxes of single-use products stored on the floor in the hallway and the storage room. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

Inspection item: Inspection item 15A

Code .05(6)(q)1

&3Observed multiple broken food container lids. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) 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.