NEVS BARBECUE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (45F - Cold Holding) in walk-in cooler; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice; Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - all TCS foods at front counter on cold buffet like potato salad Per operator food on time since 2:45 pm; time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (133-136F - Hot Holding);in hot box at front counter; food out of temperature for approximately 20 minutes ; placed in the oven to reheat to 165 F sausage (118F - Hot Holding)in drawers at cook line; food out of temperature for approximately 30 minutes; sent to be reheated to 165 F; Corrective Action Taken Corrective Action Taken

Intermediate - Handwash sinks at the three compartment sink and front counter - Brillo stored inside used for purposes other than handwashing- removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding)in three door cooler outside next to smoker; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler; Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has wring time marked- establishment uses temples with time starting at 10:55 observed foods at 10:50 ( Cole slaw and potato salad) already on time / out at the front counter; as per manager food placed outside at 10:40; revere TPHC and time changed on for to 10:40; Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pork (50-47F - Cooling)at 11:10 to 47-50 F at 11:25 since 10:45; in 3 door cooler outside next to smoker ; at this rate food will not reach 41 F or below ; food moved to different cooler Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed and posted during inspection 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. Printed and posted during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at reach in cooler at the back of the kitchen

Basic - Bowl used to dispense sugar and flour Removed Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food container with cooked ribs not labeled and separated from customers' food Advised to segregate and label

Basic - No conspicuously located ambient air temperature thermometer in holding unit outside by smoker

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kale over cooked brisket in walk-in cooler; Stored properly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name- flour and brown sugar in the kitchen Advised to label Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (126-135F - Hot Holding); in hot box; as per operator food cooked earlier and placed inside hot box for hot holding; food out of temperature for approximately 15 minutes; food returned to oven to reheat to 165F Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl used to dispense flour Removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flor and sugar containers at cook line Advised to label

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. corn (106-115F - Reheating)at 1:30 to 115 at 1:45 since 1:00 in hot box at cook line; at this rate food will not reach 165 F within 2 hours; food moved in the oven ; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket burned ends (122-135F - Hot Holding); burgers (120F - Hot Holding); in hot box at front counter; food out of temperature for approximately 30 minutes; food not stirred and rotated; Send at the back of the kitchen to reheat to 165 F; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in two compartment sink- water running in one compartment only; operator moved food in walk-in cooler; Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.Operator renewed during inspection Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (44-46F - Cold Holding) in walk-in cooler; as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brisket (128F - Hot Holding); in hot box at front counter Food out of temperature for approximately 20 minutes; Food to be reheated to 165 F Corrective Action Taken

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. Chili made on 2/7 frozen and thawed out on 2/18; not tracking dates; advised to date Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle- at handwash sink at dishwasher area; operator fixed Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled- gloves damaged; educated operator; employee changed gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (47F - Cold Holding);in walk-in cooler ; food not prepared or portioned today ; food left outside for approximately 30 minutes and placed back in walk-in cooler; cooked pasta (41-51F - Cold Holding); at make table at cook line: food overstocked; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved on the bottom cooler; Corrective Action Taken

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- chili in walk-in cooler

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cranberry sauce in cold holding drawer in the kitchen; removed Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili dated 02/08.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelet. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.