BACKYARD BBQ

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. Poster was provided to operator. Corrective Action Taken

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.form was provided to operator Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor. Observed 2 boxes with French Fries on the floor inside walk in cooler and 2 plastic containers with cooked beans on the floor inside walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket,

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dishwasher

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed BBQ sauce at 93° F in hot holding unit. Manager moved to stove to reach properly temperature. BBQ sauce (167F - Reheating) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards in kitchen area. Also can opener blade.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked in walk-in cooler. As per manager over 24 hours. Manager labeled during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in panko container in kitchen area. Manager removed during inspection. Corrected On-Site

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

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in kitchen area.

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

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler in cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed chili sauce, siracha sauce, mustard sauce and oregano container not labeled with common name, in kitchen area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 ppm. Operator corrected to 50 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees in kitchen area. Operator instructed employees. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed onions in Walk in Cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over beef in walk in cooler. Operator moved chicken to bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Operator moved to three compartment sink. Corrective Action Taken

Basic - Food stored on floor. Observed barbecue sauce containers in dry storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef in there compartment sink thawing in standing water. Operator put under running water. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed container plastic container without handle used to scoop flour, dry storage. Operator moved. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Observed in bar area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on top shelf in front cooking line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed forks in waiter station.

Basic - Equipment in poor repair. Observed torn gaskets in reach in cooler in front cooking line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets with mold-like substance. Observed soiled gaskets in reach in cooler in front cooking line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing met in standing water. Operator switched to running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour container in dry storage. Operator labeled. Corrected On-Site