BIG DADDY'S BARBEQUE 26

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on can opener blade, employee moved to 3-compartment sink for cleaning. Corrective Action Taken

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 written procedures to facility. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil on floor in dish area, employee removed cooking oil from floor. Corrected On-Site

Basic - Open dumpster lid. Employee closed lid. Corrected On-Site

Basic - Faucet missing at plumbing fixture. Observed at sink next to 3-compartment sink.

Basic - Floor soiled/has accumulation of debris. Observed in walk-in cooler.

Basic - Ice scoop handle in contact with ice. Observed in ice machine, employee removed handle from ice. Corrected On-Site

Basic - Single-service articles improperly stored. Observed on floor, employee removed from floor. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Operator replaced cups with handle scoops. Corrected On-Site

Basic - Food stored on floor. Operator picked oil up off floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Operator labeled Bulk containers of flour. Corrected On-Site

Basic - Floors not maintained smooth and durable. Kitchen near the ice machine.

Basic - Food contaminated by unsanitized equipment or utensil. Prep sink has mold like substance in the inside. The manager started to clean the prep sink.. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink Dishwasher area..

Basic - Carbon dioxide tanks not adequately secured. Next to the beverage syrup rack in the dishwasher area.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. On the rack next to the hand washing sink in the kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac n cheese 45F , sausage links 45F inside the walk in cooler. Ice was put on the product. Corrective Action Taken

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 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 - Floors not maintained smooth and durable. In front of the ice machine.

Basic - Garbage storage area insufficient in capacity. Recommended to the operator to get a cardboard dumpster to separate the trash and cardboard and to make sure all boxes are broken down. Trash on the ground near the smoker.

Basic - Open dumpster lid.

High Priority - Toxic substance/chemical improperly stored. Hand soap stored on the rack next to the microwave and above dry storage. An employee removed the hand soap. Corrected On-Site Repeat Violation

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. Cooked ribs and chicken inside the chest style freezer in the kitchen.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in the kitchen.

Basic - Floors not maintained smooth and durable. Throughout the kitchen and dishwasher area. Wall / cove molding in disrepair in the dishwasher area near the backdoor the hallway leading to the walk,in freezer.

Basic - Handle missing at plumbing fixture. Handle missing on the hand washing sink in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils (tongs, knife, slotted spoon )in water on the steam table in water at 127F. The manager increased the temperature. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Black microwave on shelf above the prep table in the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the fryers.

Basic - Open dumpster lid.

Basic - Uncleanable knife block in use to store knives. Knife block in use next to the toaster on the prep table next to the holding cabinet in the kitchen.

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On the cart next to the hand washing sink in the kitchen. Warning - From follow-up inspection 2022-03-16: Soiled Time Extended

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.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. I had the employee to set up the 3 compartment sink correctly. Wash, rinse and sanitize. Corrected On-Site

Basic - Food stored on floor. Can of Showboat Pork and Beans being used as a doorstop for the white door leading to the front counter off from the kitchen.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Light not functioning. Hood system.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood system over 6 eye stove.

Basic - Reuse of single-service or single-use articles. Cream whip containers reused to transport food from the cook lune to the prep table. Grits, sautéed vegetables for shrimp and grits.