SHORTY'S BBQ

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (77F - Cold Holding) at room temperature at front line. As per manger, less than 2 hours. Advised manager to take item to reach in cooler or add ice to surrounding container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sweet potato (122F - Hot Holding) at steam table. As per manager, less than 2 hours. Advised manager to reheat to 165F. Corrective Action Taken

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 chlorine solution at 200ppm. Manager diluted with water to 100ppm. 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. Provided written procedures via email. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container stored inside container of barbecue sauce at walk in cooler. Manager removed item. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at smoker room.

Basic - Floor tiles missing and/or in disrepair. Observed near 3 compartment sink. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at preparation area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork ribs (62F - Cooling); pork ribs (59F - Cooling) as per the label and the manager one pan was from 11-07 and the other 11-08.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pork ribs (62F - Cooling); pork ribs (59F - Cooling) as per the label and the manager one pan was from 11-07 and the other 11-08.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed across from walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a slicer soiled.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the walk-in cooler.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a tray with silverware not protected on the soda machine.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a green cutting board by the wait station. The manager discarded it.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in the ware wash area.

Basic - Floor tiles missing and/or in disrepair. Observed several cracks and missing tiles throughout the kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs on the fryer door. The manager removed the items. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled. Observed the walk-in cooler gasket soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed two containers of products not labeled at the kitchen entrance.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed surface temperature at 148F at dish machine.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed beans (87F - Hot Holding) at steam table at cook line. As per manager, less than 1 hour. Observed cooked pork (83F - Hot Holding) at hot holding cabinet at cook line. As per manager, less than 1 hour. Employee took items to reheat to 165F. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution at 200ppm. Employee diluted solution to 100 ppm. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 food employees not wearing hair restraints preparing sliced pork and breaded tomatoes.

Basic - Floor tiles missing and/or in disrepair. Located throughout kitchen area. Observed ceiling in disrepair near cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan at cook line soiled with accumulated dust. Observed reach in cooler fan soiled with black substance near beverage station. Observed shelves at cook king soiled with accumulated food debris. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed 2 back exit doors open.

Basic - Preparation table shelves with rust that has pitted the surface. Located across from office.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated grease at cook line. Observed wall soiled with black substance at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cole slaw (58 - Cold Holding) at cook line. As per manager, less than 2 hours. Manager took item to walk in freezer to rapidly chill. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling shows damage or is in disrepair. Located at cook line.

Basic - Floor soiled/has accumulation of debris. Located at walk in freezer. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Located at kitchen entrance. Repeat Violation

Basic - Interior of microwave has accumulation of grease/food debris. Located at cook line.

Basic - Single-service articles improperly stored. Observed single service trays not inverted at cook line. Manager inverted items. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. Located throughout kitchen and preparation areas.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee container of rice and beans and drink stored inside reach in cooler not labeled or separated. Operator removed items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Located at walk in freezer.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Located near cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover inside walk in freezer soiled. Observed shelf with accumulation of debris under grill. Observed exterior of microwave soiled. Observed exterior of ice bin soiled. Employee removed debris. Corrected On-Site