DELICIOUS COUNTRY COOKING Inspection – February 21, 2025

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, coleslaw (50F – Cold Holding); potato salad (51F – Cold Holding) per operator just transported items from event and cooler turned back on around 20 minutes prior. Operator turned reach in cooler settings to coldest function. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Steam table cutting board with food residue staining.

#7Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection PH test kit available but chlorine test kit for three compartment sink.

Basic 4

#1Basic14-11-5

Basic – Equipment in poor repair. Standup reach in cooler door gasket separating from door at top corner.

#2Basic35B-13-4

Basic – Screening is not 16-mesh to the inch. Torn screens to both door openings.

#3Basic25-05-4

Basic – Single-service articles improperly stored. Single service items stored on floor under counter window. **Repeat Violation**

Repeat Violation

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board. **Repeat Violation**

Repeat Violation

Florida Food Watch