SHIVERS BBQ

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed brisket (51F - Cold Holding) in reach in cooler at cook line, as per employee less than 2 hours. Employee closed lid. Also observed cooked chicken (48F - Cold Holding) at walk in cooler, as per operator delivery was received less than 2 hours. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

Basic - Floor area(s) covered with standing water. Observed by dishwashing area. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed under shelves at walk in freezer. Also observed under dishwasher machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at cook line.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler at cook line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen and dishwashing area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in freezer. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm); at preparation area, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato souffle (46F - Cold Holding); cooked brisket (47F - Cold Holding) inside walk in cooler. As per operator for less than 4 hrs. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking utensils stored inside hand sink next to washing area. Operator removed the items. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside beans container inside walk in cooler. Operator removed the bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed on floor at washing area. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe shredded bbq chicken (49F - Cold Holding) on reach in cooler at cook line, as per employee more than 4 hours. Employee discarded food during inspection. also observe raw ribs (78F - Cold Holding) in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler. Corrected On-Site** Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe beans (117F - Hot Holding on steam table, as per operator less than 3 hours. Employee reheat beans during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled homemade bbq sauce, operator removed sauce from containers and moved soiled containers to dishwasher area. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked chicken not date marked at walk in cooler, as per operator over 24 hours. Operator dated food during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observe on cut cooked brisket ends at cook line. Employee removed plate during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.

Basic - Floor area(s) covered with standing water. Observe at walk in cooler. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observe at walk in cooler. Repeat Violation

Basic - Food stored on floor. Observe corn cream container stored on walk in freezer floor, operator stored properly during inspection. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observe throughout kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observe on cream corn container at walk in cooler, operator removed utensil during inspection. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw ribs in standing water on 3 compartment sink, as per operator approximately 2 hours, employee moved raw ribs to walk in cooler. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe Sanitizer Bucket (Chlorine 0ppm); employee discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed ribs (123F - Reheating); ribs (169F - Reheating). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and towels on HWS next to dishwasher. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on cooked brisket container at cook line. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area at cook line. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed by dishwasher area.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler/freezer.

Basic - Food not stored at least 6 inches off of the floor. Observed a coleslaw containers at walk in cooler, Manager add wheels/base during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line. Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed at cook line by grill. Corrected On-Site

Basic - Stored food not covered. Observed cooked chicken container not covered inside reach in cooler at cook line. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at the time of the inspection. Instructed employee correct procedures to wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked chicken inside reach in cooler at cook line. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork (123F - Hot Holding) at steam table, as per employee less than 1 hour. Employee proceeded to reheating food. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +400ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in coolers and walk in freezer handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents at kitchen area. Repeat Violation

Basic - Food stored on floor. Observed coleslaw container stored on produce walk in cooler floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed near cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at preparation area. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed HWS next to 3 compartment sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line also at fryer station.

High Priority - Dented/rusted cans present. See stop sale. Observed 4 tomatillos cans rusted on shelves next to oven at kitchen area. Manager discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) next to steam table, as per employee less than 1 hour. Employee moved food to walk in cooler. coleslaw (43F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting lards at cook line, also soiled can opener blade.

Basic - Bowl or other container with no handle used to dispense food. Observed in cooked cubes pork container at the cook line. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to restaurant food in reach in cooler near cook line. Employee removed during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at preparation area. Employee moved during inspection.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle touching hash browns casserole at steam table. Employee rearranged properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at he cook line. Repeat Violation

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in shelve at walk in cooler. Manager moved during inspection. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed at the dishwasher area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ribs in standing water at 74° F in 3 compartment sink. As per employee less than 2 hours. Employee turned on water. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw spareribs (76F - Cold Holding) in 3 compartment sink, as per employee less than 2 hours. Employee turned on cold water.

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. Provided form during inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed in coleslaw container, Manager removed during inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.

Basic - Floor area(s) covered with standing water. Observed inside walk-in cooler, also in preparation area.

Basic - Floors not maintained smooth and durable. Observed in preparation area at the back of the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units in kitchen area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed in dishwasher area. Manager discarded and replaced with a new solution. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in standing water raw spareribs (76F - Cold Holding) in 3 compartment sink, as per employee less than 2 hours. Employee turned on cold water. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in produce walk in cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-10-11: Time Extended - From follow-up inspection 2022-10-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some soiled tiles in kitchen area. Repeat Violation Warning - From follow-up inspection 2022-04-14: Observed some soiled tiles in kitchen area Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floors not smooth in back prep room. Repeat Violation Warning - From follow-up inspection 2022-04-14: Observed floors not smooth in back prep room. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in cooler :cooked ribs ,as per operator from yesterday. (48F - Cooling)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen: corn on the cob ,as per operator about an hour.,operator reheated to 179°F for further hot holding. (125F - Hot Holding) Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked ribs covered during cooling process. cooked ribs ,as per operator from yesterday. (48F - Cooling)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of grease and food debris. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen,prep area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed for the sandwich maker.

Basic - Floor soiled/has accumulation of debris. Observed under the cookline accumulation of grease and food debris.

Basic - Floors not maintained smooth and durable. Observed at the rear prep area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer by the fryers.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed for the hash brown casserole at the steam table. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of hot holding ovens soiled with accumulation of food debris.

Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulation of grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked pork (62 - Cold Holding) As per manager taken out less than 1 hour. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Opener was taken to clean. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling in back preparation room not smooth.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled light shields in kitchen. Repeat Violation

Basic - Floors not maintained smooth and durable. Observed in back room floors not smooth.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in potato casserole. Handle was removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed on cook line to go containers facing up. Containers were inverted. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water in hand wash sink back room. Repeat Violation

Basic - Stored food not covered. Observed cooked ribs not covered or protected on bare shelving in reach in cooler on cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed rub container not labeled.