SMOKEY BONES BAR & FIRE GRILL #7587

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline on the left side.

Intermediate - No soap provided at handwash sink. Front line hand washing sink, operator replaced. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove moving by handwashing sink in ware washing section.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bar; employee personal hats and bag stored in prep sink. Operator removed. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At front line and cookline.

Basic - Interior of all cookline microwaves has accumulation of food debris.

High Priority - Dented/rusted cans present. See stop sale. 1 #10 Can of jalapeños dented to seam at dry storage.

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. Dishwasher (Chlorine 0ppm) Service technician came and fixed on site. Chlorine sanitizer 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill drawer: steak (50F - Cold Holding) Observed in pull out drawer on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator packed product with ice. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: pulled pork (117F - Cooling) at 1:49; cooling since 1:19 - 102F at 2:21 Observed in a large bin of ice. At current rate of cooling product will not reach 70F within 2 hours. Operator added more ice and little bit of water to achieve a light slushy consistency. Corrective Action Taken

Basic - Ceiling tile missing. -Prep area; 2 tiles missing by ac vent

Basic - Cove molding at floor/wall juncture missing. -Storage room door frame cove molding

Basic - Floor tiles missing and/or in disrepair. -Smoke Room; 2 tiles - Prep area; 3 tiles -Dish washing station; 2 tiles Repeat Violation

Basic - Water leaking from faucet. -Ware washing station rinse sink faucet.

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Expo area and by back door. Warning - From follow-up inspection 2024-07-23: Observed same in some areas. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cookline and by large smokers. Warning - From follow-up inspection 2024-07-23: Observed same. Time Extended

Basic - - From initial inspection : Basic - No cold water at Cookline hand sink. Water too hot to properly wash hands. Operator made adjustments during inspection. Corrected On-Site Warning - From follow-up inspection 2024-07-23: No cold water. Water too hot to properly wash hands. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at three compartment sink no paper towels Operator supplied Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in cook line soild with food debris

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-01-08: Dept is in receipt of HACCP plan Request. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in units. Warning - From follow-up inspection 2024-01-08: Observed same. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In front of cookline grill. By walk in cooler. By dish machine. Warning - From follow-up inspection 2024-01-08: Observed same. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cake in cookline reach in. Warning - From follow-up inspection 2024-01-08: Observed same. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar; employee touching ready to eat limes with bare hands; limes not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Operator discussed with employee. Employee discarded limes, washed hands and put on gloves. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels . Operator provided paper towels. Corrected On-Site

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. At cook line drawer reach in cooler; commercially processed reduced oxygen packaged salmon labeled to remove from package prior to thawing no longer frozen. Operated removed salmon from reduced oxygen package. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. At cook line above expo window; hole/damage to wall.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line dipper-well; in-use tongs and scoops stored in running water with insufficient velocity to flush food particles away. Operator increased velocity. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At bar reach in cooler; standing water in bottom.

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. Dishwasher (Chlorine 0ppm) Operator placed a work order; switched to three compartment sink Corrective Action Taken

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- salmon in drawers at cook line; operator took fish out of the package during inspection Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at coolers at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pecan butter (41-50) on ice at server station. Ice level shallow and not reaching the top portion. Butter on ice less than 2 hours per Manager.. Top portion removed, placed in walk in cooler and ice added to quick chill. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Holster cleaned during inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Sanitizer replaced and retested 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. donut mix (76°F) with dairy on prep counter. Donut mix out of cooler less than 1 hour per cook and container moved to inside cooler. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream at bar opened 2 days ago per Manager. Date label added. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses, at wait station. Scoop removed. Corrected On-Site