SCHACK'S BBQ

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. - From follow-up inspection 2024-08-28: Time Extended - From follow-up inspection 2024-09-10: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in enter cookline, put on gloves and cracked eggs, never washed hands before putting on gloves.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Washing sink in kitchen. Employee replaced paper towels. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach under prep counter. Employee discarded and sanitized the area. Corrected On-Site

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

Basic - Reuse of single-service or single-use articles. Using old syrup containers for oil bottles on cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on service counter in kitcken

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar containers

High Priority - Container of medicine improperly stored. A bottle of Clindamycin HCL stored on top of the Blodgett oven next to a pan of baked potatoes. The medicine was removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched toast with her bare hands. I informed the employee to use tongs m gloves or deli tissue. The toast was discarded. Corrective Action Taken

Basic - Food stored on floor. Rolls of ground beef on the floor in the walk in freezer. The operator had an employee to remove the meat from off the floor. 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 a copy Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Provided a copy. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. On the exterior of the ice machine ledge.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties 115F. The kitchen manager heated the sausage patties to 165F for hot holding. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Inside the ice machine. Removed the scoop from the ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with accumulated food debris.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage Patties 126 F Employee put the sausage patties in the oven to heat up. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on the racks inside the smoker.

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on the rack with paper supplies. Next to the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtains inside the walk in cooler has mold-like substance at the top of the air curtains.

Basic - Single-service articles improperly stored. Foam cups stored on the floor in the dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 59°. In the kitchen next to the slicer. The employee put the product on ice to bring the temperature down. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small green cutting board on the drain board at the prep sink. Gaskets soiled on the reach in cooler next to the fryers.