T & LS BARBQ & SOUL FOOD CATERING

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in Reach in cooler in main kitchen pork Ribs (66F - Cooling) Person in charge stated they where put in cooler on 11/2/23. Educated Person in charge Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded Pork.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler in main kitchen pork Ribs (66F - Cooling) Person in charge stated they where put in cooler on 11/2/23. Educated Person in charge Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded Pork.

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. Educated Person in charge on clean up procedures and printed a copy

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. Educated Person in charge on employees reporting responsibilities and printed a copy for Person in charge.

Basic - Backflow device not located for convenient service or maintenance access West side of building at mop sink.

Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tile in main kitchen area across from Reach in cooler. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with dried food particles.

Basic - Light shield damaged/in disrepair. Observed cracked light shield in main kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed macaroni and cheese and potato salad not date marked. Person in charge stated that it was prepared on 6/7/22 Educated Person in charge on proper protocol for date marking. Person in charge date marked both products 6/7/22

Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tile in main kitchen area .