SLOW & LOW BBQ

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. 0ppm. Warning

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Food stored on floor. Container of cooking oil on the floor in dry storage room. Operator moved Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door is in disrepair exposing internal insulation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink behind the bar

Basic - Reuse of single-service or single-use articles. Operator is reusing single service 1 gallon jugs to sell tea. Jugs have a hollow handle and can not be properly cleaned to be reused. Operator discarded Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters are not protected. Operator placed in container with lid Corrected On-Site

Basic - Waste line missing at soda gun holster. Missing at soda gun nearest bar entry

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink is leaking

High Priority - Displayed food not properly protected from contamination. Liquor bottles at exterior bar

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi fully thawed in sealed packaging bearing thawing requirements

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In low boy on cook line raw shrimp (52F - Cold Holding); raw mahi (51F - Cold Holding); raw shelled eggs (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); cooked beef (52F - Cold Holding); sliced cheese (52F - Cold Holding); cooked sausage (51F - Cold Holding). All food items stored in unit over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy on cook line raw shrimp (52F - Cold Holding); raw mahi (51F - Cold Holding); raw shelled eggs (51F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding); cooked beef (52F - Cold Holding); sliced cheese (52F - Cold Holding); cooked sausage (51F - Cold Holding). All food items stored in unit over night Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar is soiled. Operator cleaned Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi fully thawed in sealed packaging bearing thawing requirements. SEE STOP SALE

Basic - Equipment in poor repair. Door handles for stand up reach in cooler to left of fryers on cook line are missing covers exposing unfinished metal edges

Basic - Food stored on floor. Case of chicken on the floor in the walk in freezer Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a buildup of ice along door frame, walls and floors

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door has exposed insulation

Basic - Reuse of single-service or single-use articles. Cardboard shipping containers for raw bacon being reused to stored fruits and vegetables. Operator discarded Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipes running along ceiling between dish machine and landing area

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 in kitchen, advised operator, if they land on food to discard food, if they land on dishes, remove to wash, rinse and sanitize, or on single service, discard. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes skins 68°, slices tomatoes 68°, cooked beef 66°, prime rib 66°, assorted cheeses 64-66°, raw fish 65°, raw shrimp 65° raw beef 64° raw burgers 63° raw chicken 63° raw shell eggs ambient 65°, found in drawers from overnight that was unplugged. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Baked potatoes skins 68°, slices tomatoes 68°, cooked beef 66°, prime rib 66°, assorted cheeses 64-66°, raw fish 65°, raw shrimp 65° raw beef 64° raw burgers 63° raw chicken 63° raw shell eggs ambient 65°, found in drawers from overnight that was unplugged. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in seafood breader.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks.

Basic - Waste line missing at soda gun holster. Bar. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bucket of salt.