TERRELL'S BBQ

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee came inside, "washed" hands in soap/bleach water in bucket. Spoke to employee about washing hands with running warm water and soap at Handwash sink.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested over/at 200ppm, spoke to operator about adding water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top shelf in reach in cooler soiled.

Basic - Bowl or other container with no handle used to dispense food. Small black cup no handle in sugar bin.

Basic - Warewashing conducted in outdoor area. Soiled pan outside shed by water spigot, evidence of wash water on ground.

Basic - Water leaking from pipe and/or faucet/handle. Clean water intake leaking when sinks turned on, fresh water leaking from faucet, water stopped leaking during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container no label, employee stated it is sugar.

High Priority - Food prepared in a private home. See stop sale. Mac n cheese pan and sweet potato pies, operator stated they were made at home. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese (47F - Cold Holding) item in reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap at Handwash sink, operator placed items by sink. Corrected On-Site

Basic - Equipment in poor repair. Cutting board with deep cut marks.

Basic - Food stored on floor. Case of yellow mustard on floor under prep table, operator placed on shelf. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from clean water intake faucet on outside of food trailer, operator stated when the tanks are filled and hose is taken off that it becomes lose, operator tightened fitting. Corrected On-Site

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. Red velvet cake received from a lady, operator is unsure whether it is made in her house or if she has a licensed establishment. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Grocery bags and glove in Handwash sink, operator moved so inspector could wash hands. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rib tips in reach in cooler made 6 days ago no date mark. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf above steam table. Small fan by prep area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink at room temperature, operator moved chicken to reach in cooler. Corrected On-Site

High Priority - Live, small flying insects found. 1 fly came into back door flying around food truck.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rib tips (48F - Cold Holding) items next to hot cooling Mac n cheese in reach in cooler, spoke to operator about placing Mac n cheese in ice bath before placing in cooler. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior smoker. Cutting board stained. Can opener blade soiled. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rib tips made 6 days ago no date mark. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in lemonade mix no handle, employee removed bowl. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on storage shelf directly next to aluminum single service pans.

Basic - Equipment in poor repair. Cutting board in prep area with cut marks. Table attached can opener starting to rust. Repeat Violation

Basic - In-use utensil for time/temperature control for safety food not stored in a clean, protected location. Metal fork used to pull meat off of smoker not protected in pauses during cooking, employee washed utensil then wrapped with a cover. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf soiled under meat cutting area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46,47F - Cold Holding); ribs (46F - Cold Holding) employee moved to freezer, Retemped ribs at 43 and the 2 bags of pork at 45. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on clean dish rack stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins at sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, ribs, and greens no date mark made 6 days prior to inspection.

Basic - Cutting board has cut marks and is no longer cleanable. On clean storage shelf.

Basic - Food stored on floor. Sugar and bbq sauce buckets on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above pre table. Area around steam table knobs. Sugar container exterior.

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked greens thawing at room temperature in Three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind steam table and prep table.

Basic - Working containers of food removed from original container not identified by common name. Container of white substance, operator stated it was sugar.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying in truck.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife inside Handwash sink, employee moved. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Surrounding the air conditioning unit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of sauce container, employee moved bag. Corrected On-Site

Basic - Equipment in poor repair. Cutting board with multiple cut/score marks. The reach in cooler plastic drawers have become cracked. Repeat Violation

Basic - Hole in or other damage to wall. The door has a hole exposing insulation. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioner vent. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes on top shelf, employee flipped. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 10ppm, employee added more bleach, 100ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Employee placed bucket on cardboard box. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Repeat Violation

Basic - Equipment in poor repair. Cutting board with cut marks. Repeat Violation

Basic - Hole in or other damage to wall. Door of trailer with a hole in it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelf above prep area. Fan on top of reach in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Operator flipped over. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled Container with sugar inside.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked out to smoker to grab ribs came back inside and starting cutting ribs. Employee taking orders at front counter then placed on gloves and placed ribs in a Togo container. No hand washing observed.

High Priority - Toxic substance/chemical improperly stored. Bottle of WD40 on top of reach in cooler, operator moved chemical. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained of counter.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler made 6 days ago no date mark, operator stated she is taking food home to eat.

Intermediate - Spray bottle containing toxic substance not labeled. On floor in front of Handwash sink.

Basic - Building components, attachments or fixtures in poor repair. Inside of the door no smooth easily cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table next to Togo boxes.

Basic - Equipment in poor repair. Cutting boards with deep cut marks. Shelving above Three compartment sink rusted.

Basic - Floor soiled/has accumulation of debris. Under Three compartment sink. Wall soiled behind steam tables.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving over prep area.

Basic - Single-service articles not stored inverted or protected from contamination. White Togo boxes by cutting board on table. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids stored above refrigerator. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table where ribs are placed in containers. Manager placed towel in bucket. Corrected On-Site

Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary. Hand towels stored in shed next to mobile food truck.

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table next to back door.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf not stored inverted. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table not stored in sanitizer solution.