R&R WORLD FAMOUS BBQ AND CATERING

Intermediate - Handwash sink used for purposes other than handwashing. On the cook line, towels were stored inside the sink. The towels were removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the buckets of flour, a pint container with no handle was stored inside and used to dispense the food. The container was removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The ceiling tiles over the cook line are dusty around the vents

Basic - Food stored on floor. In the dry storage room, buckets of new oil stored on the floor. The buckets were moved up Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw shell eggs were stored over shredded cheese. The eggs were moved. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and imitation crab were thawing in containers of standing water on top of the reach in freezer next to the triple sink. The containers were moved to running water. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the hand wash sink next to the microwave on the cook line. The soap was provided Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the steam tables, there were three sixth pans with standing water that had soiled utensils in them. The operator discarded the water and washed and sanitized the utensils. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door glass cooler in kitchen ;cheddar cheese ; (50F - Cold Holding), American cheese (47F cold holding )less than 2 hours ago per manager. Per operator, cheese was pulled from reach in cooler to prep Mac and cheese. Operator moved to another reach in cooler to chill. Unit ambient temperature shows 45F.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label in ware washing area. Operator labelled disinfectant Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water @85F next to steam table in kitchen. Operator discarded water Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Glade Air freshener above ranch dressing in kitchen. Operator removed Corrected On-Site

Intermediate - Cutting board soiled with food debris, mold-like substance or slime. Operator discarded, cutting board not in use at time of inspection. 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. Provided procedures to establishment Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing at 90F in cook line. Operator moved to steam table to increase temperature to 135F of above. Corrective Action Taken Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cutting board has cut marks and is no longer cleanable. Operator discarded at will Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Container storing cut sweet potatoes. Operator discarded container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in cook line . Utensils in standing at 90F, operator placed on stove Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers inside standing reach in cooler in storage room. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer package of frozen spinach in container with bagged frozen chicken. Manager moved spinach to upper shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket by cook line at 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bag with receipts and 2 knives in hand sink opposite cook line. Manager removed items from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by 3 compartment sink. Manager replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle above 3 compartment sink. Manager labeled. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 3 lights in hood system. Provided information about shielded builds. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Poster provided to be posted. Corrective Action Taken