THE WRIGHT KINDA BBQ

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator provided approved sanitizer before end of inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerator - Cut cabbage (45F - Cold Holding); potato salad (46F - Cold Holding)moved to chest freezer.

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. Emailed operator form 5030-104

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black debris on fryer baskets

Basic - Floor not cleaned when the least amount of food is exposed. Observed oil on floor by fryers

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Decal on unit expired

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of Fryers soiled, and hood filters

Basic - Ceiling soiled with accumulated food debris, grease, dust.

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork.

Basic - Food not stored at least 6 inches off of the floor. Bottle Water , bbq sauce, stored on floor.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes under counter

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in cooler Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-05-20: Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind equipment under mat. Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets pipes under sink Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-05-20: Time Extended