TOP POT & K BBQ

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell egg on buffet cracked. Person in charge removed and disposed of. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1) Two hoses on prep table behind BBQ buffet missing vacuum breaker. 2) Mop sink y splitter with two hoses missing vacuum breakers.

Basic - Bowl or other container with no handle used to dispense food. Togo containers used as scoops in bulk food containers. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. utensil water rice scoop (69F - Hot Holding) Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both walk-in cooler and walk-in freezer gaskets soiled with black/green mold like substance.

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 10ppm) tested three cycles. Person in charge called service tech and set up triple sink at 100ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Two racks of dishes not sanitized through machine. Person in charge discontinued dish machine used due to low ppm chlorine. Person in charge set up triple sink at 100ppm and sanitized dishes. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6/1/2022.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Three shell eggs cracked. Person in charge removed and disposed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Antibiotic cream stored above soup/salad flip-top cooler. Person in charge removed cream from food prep area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing station sink near soups used to rinse scrub brushes. Person in charge removed brushes and discussed with employees. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in vegetable walk-in cooler not date marked. Person in charge discussed with employee and added yesterday date mark. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo cup used for BBQ sauce, cornstarch. Discussed with person in charge. Person in charge instructed employee to removed single service cup. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal tongs on sauce bar placed in flat pan with handles and food contact surface alternating. Discussed with person in charge, they removed tongs to back of house. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Person in charge placed scoop in dish area to be washed and provided a food container to put scoop in. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. utensil water (72F - Hot Holding) person in charge removed water and placed utensils in dish washing area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station near soups missing sign. Provided sign to person in charge. Corrective Action Taken