JUST SMOKIN' BBQ

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Using cardboard to cut on

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to scoop pork.

Basic - Floor soiled/has accumulation of debris. Under equipment

Basic - Screening is not 16-mesh to the inch. Mesh has small tears

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Manager had employee read and sign reporting agreement 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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 48 F. Emailing operator a time as a public health control form Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Scoop used for pulled pork without a handle.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizing water dirty.