Sawmill Restaurant Base

Observed in restaurant 06/17/2025. Observed coleslaw at 49, butter beans at 51 and baked beans 45 in RIC. All food items were cooked 2-3 days ago. PIC states that temperature may have gone up when he moved foods from one RIC to another, however, containers of food are heavily packed, not allowing foods to cool properly. PIC notified that Time/ Temperature control for safety food shall maintain a temperature of 41 degrees or below. PIC was educated on proper cooling techniques. PIC discarded the foods.

Observed equipment no longer in use stored in the building. All equipment not in useable condition shall be removed. PIC notified. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. New Violation.

Violation of Code: [511-6-1.05(7)(a)2,3] Observed grease and food debris build-up on fryer and stove in main restaurant. PIC informed that all food/nonfood contact surfaces shall be free of accumulations. PIC informed to thoroughly clean all kitchen equipment of encrusted grease deposits and other soil accumulations. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed that there is still a build up of grease and food debris on fryer, stove and in main kitchen of base. All equipment must be cleaned at a frequency to prevent the accumulation of grease and food. PIC informed to regularly clean kitchen equipment to eliminate the accumulation of grease and food debris.

Observed that hood vent system has not been serviced in main restaurant. PIC informed to have hood/vent system serviced. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.