WES BACKYARD BBQ INC

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left restroom and proceeded to go back to work. Advised an additional wash once out of restroom.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making a pressed sandwich with bare hands. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hot holding bbq beans 130° advised rapid reheat to 165° new temp 166° Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at soda dispensing area heavily soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Fryer, tank, baskets and surrounding heavily soiled.

Basic - Cardboard used to line nonfood-contact shelves.under glasses near front counter.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at gook line.

Basic - Employee eating in a food preparation or other restricted area. Employee drink and creamer in reach in cooler. Corrected On-Site

Basic - Equipment in poor repair. Several coolers with ripped gaskets and dirty.

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled. Floor throughout kitchen moderately soiled.

Basic - Floors not maintained smooth and durable. Tiled area in front of upright freezer in poor repair.

Basic - Food-contact surface not smooth and easily cleanable. Reach in freezer at cookline.

Basic - Hole in or other damage to wall. Wall behind reach handwash sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in kitchen heavily soiled with grease and food scraps.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in rear restroom slow draining.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 3 bin sink area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Advised proper procedures to wash-rinse-sanitize.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.advised remix to 200 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked pulled pork.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at cookline.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Advised of wash/rinsed/sanitize per signs on 3 bin sink.

Basic - Equipment in poor repair. Cooler door gasket ripped, upright cooler near cookline.

Basic - Floor under cooking equipment heavily soiled with gooey black greese.

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. Cooking equipment throughout kitchen heavy build up of grease

Basic - Sanitizing solution not maintained clean. Corrected On-Site