BUBBA'S 33

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for sauce on cook line and for flour. Manager removed bowls during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions at 65f over 4 hours. Sliced cheese at 50f, time undetermined.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions at 65f over 4 hours. Sliced cheese at 50f, time undetermined. Upon observation, onions and sliced cheese were in an ice bath but ice had melted away. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer tap scrubber observed with hair wrapped around scrubber. Operator cleaned and sanitized scrubber during inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under 3 compartment sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Upon inspection observed employee wearing a watch on cook line. Manager proceeded to address employee at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Intermediate - No soap provided at handwash sink. Hand wash sink next drink station soap empty. Operator asked employee to refill. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Malt container next to pizza station: scoop with handle in malt. Operator removed scoop during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Upon inspection observed lasagna at 79f at 4 hours in walk in cooler . Operator placed lasagna back in oven to reheat to 165f and start the cook to cool process during inspection. Inspector observed another pan of lasagna at 53f in walk in cooler. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Upon inspection recorded temperature of final rinse at 139f both operator and inspector attempted multiple times. Repair personnel arrived during inspection and 3 compartment sink set up at 700 ppm lactic acid. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Under prep area in back of kitchen and by prep area in walk-in cooler. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle. Operator removed scoop during inspection. Corrected On-Site