BOGGY BOTTOM BARBECUE

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip did not change color. Triple sink set up to sanitize. Do not use dishmachine until it can properly sanitize. Ran it twice.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at servers station should have been changed 12/23.

Basic - Bowl or other container with no handle used to dispense food. Cup in breading on top shelf of makeline table. And cup in dry rub on dry storage shelf. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Whisks, scoops on dish shelf. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went outside to grab to go trays , the employee came back into to the establishment and put on clean gloves no hand wash , he then went back to engaging in food preparation .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over shredded cheese in the reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting coated soiled across from the fryer

Intermediate - Non-pitting surface rust on food-contact equipment. Prep table ( where the microwave is located )

Basic - Old labels stuck to food containers after cleaning. On the dry storage rack

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

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -side of threshold on back door - From follow-up inspection 2023-05-24: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- live flying insects in washware area.. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Mash potatoes portioned 24 hours ago. Corrected On-Site

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in Kitchen.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.

Basic - Food stored on floor. Chips. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is current on my iPad.

Basic - Food stored on floor. Observed with onion rings in the Walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed with exhaust hood system filters on the cook line.