MISSION BBQ

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausages in the sham adjacent to the ovens in the cooking line at 127F, 132F, 128F, for hot holding.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausages in the sham adjacent to the ovens in the cooking line at 127F, 132F, 128F, for hot holding. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets next to seasoning shakers on the cooking line. Manager removed tablets and stored them appropriately at the time of inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Printed a copy. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer adjacent to the walk in cooler soiled with debris and buildup. Dicer stored above preparation table with the presence of debris and buildup.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at male guest restroom. At the time of inspection, manager refilled the paper towels. Corrected On-Site

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. Inspector provided the respective form to be photocopied and signed by all the employees. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of food scale on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Lids and pans not properly air dried at the ware washing area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven on the cooking line.

Basic - Multiple wet mops not stored in a manner to allow the mop to dry.

High Priority - Dented/rusted cans present. Dented can of green beans with sharp creases. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs 74F at 4:15pm, per manager product set out at noon. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs 74F at 4:15pm, per manager product set out at noon. See stop sale. Provided manager with time as a public health control form for written plan.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump sanitizer bucket water in hand wash sink on make line.

Basic - Floor area(s) covered with standing water. On make line coming from under hand wash sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on interior of ice bucket. Employee cleaned at time of inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on front counter reach in cooler gasket. Employee cleaned at time of inspection. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine tested at 0ppm chlorine. three compartment sink set up at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on inside and outside of Ice bucket used for non food ice.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe on back of dish machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter blend in bottle on steam table 113F, per manager less than 2 hours, provided Time as a Public Health Control form, butter blend marked for time.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at chlorine 0ppm. Manager hooked up new chlorine. Corrected to chlorine 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage in front line sham 131F, less than 1 hour. Employee returned to oven. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty measuring spoons hung on dish rack above three compartment sink. Manager put in sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's room. Restocked at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 6-1-21. Discussed self print licenses with manager.