BIG LEE'S SERIOUS ABOUT BARBECUE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from make area: macaroni (127F - Hot Holding). Manager stated macaroni placed in warmer one hour prior to temperature being taken. Manager turned temperature up on warmer to reheat macaroni. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to office soiled with old food debris. Manager had employee clean can opener during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bottles stored in hand washing sink across from office. Employee removed bottles during inspection. Corrected On-Site

Basic - Food stored on floor. Case of biscuits stored on walk-in freezer floor. Manager placed biscuits on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer next to kitchen entrance: macaroni (118F - Hot Holding). Manager stated macaroni cooked and placed in warmer one hour prior to temperature being taken. Manager moved macaroni to warmer on cook line to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from three compartment sink. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket underneath dining room soda machine, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site

Basic - Bathroom facility in disrepair. One of the two bathrooms has an out of order sign

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back corner

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone charging on prep table

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind cooling unit in walk-in-freezer

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, pasta cooked and bagged at 11:00, at 3:00pm temperature was 77F. Stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler, pasta cooked and bagged at 11:00, at 3:00pm temperature was 77F. Stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam cabinet, brisket 130F, Manager adjusted temperature of cabinet to reheated to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaner bottle stored next to seasoning bag on prep table, manager moved. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, taco meat made with frozen meat, date marked 04/16/2024, Manager fixed date marked. Corrected On-Site Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer solution cloudy and with debris, manager made a fresh solution. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, observed taco meat, and green beans date marked for 8 days, Inspector explained date marking.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, observed bags of meat no date marked, Manager dated. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pasta no date marked, manager dated. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At the back area, observed employee food on same prep table with corn salsa, Manager discarded the employee food. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Seasoning containers not labeled, Manager labeled. Corrected On-Site