AUSTIN BARBECUE COMPANY

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does cook chill/ Sous vide for pork chops Operator does cook chill/ sous vide for brisket Advised operator to contact Steve DeJong for plan review

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....brisket fat in reach in freezer . Operator date marked. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly top of the ice machine, operator removed scoop. Corrected On-Site

Basic - Stored food not covered...brisket fat in reach in cooler and freezer. Operator covered. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear door

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed coke bottle in true refrigerator .