BROTHERS Q BBQ LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen low boy, Mac n cheese (47F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold hold holding parameters. Operator placed item into cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. collards (154F - Reheating) at 11:18 since 10:00 - 154F at 11:42 Observed in crock pot on warm setting. At current rate of reheating product will not reach 165F within 2 hours. Operator placed crock pot on high setting. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots stored on shelf over triple sink not inverted. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm. Corrected On-Site

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. Employee health reporting document sent to operator.

Basic - Single-service articles improperly stored. Observed To go cups and lids stored under hand wash sink. 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. Bodily fluids procedure sent to operator.