MARTIN'S FIREPIT BBQ AND STEAKHOUSE

High Priority - Container of medicine improperly stored. Several bottles of medicine stored on shelf inside bar area above utensils and salt/pepper shakers. Manager removed the medicine from the shelf during this inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the kitchen from outside and stirred a pan of beans without first washing hands.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Grey water dumped on ground outside beside mop sink.

High Priority - Live, small flying insects found. 1. One fly flying in kitchen near cookline. 2. One fly flying in bar area.

High Priority - Nonfood-grade bags used in direct contact with food. Frozen biscuits stored inside grocery bag inside reach-in freezer in exterior storage shed.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline washed gloved hands in the three-compartment sink. Inspector stopped the employee and had him wash hands and put on new gloves before continuing to work at cookline.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in kitchen: steaks (45F-47F - Ambient Cooling overnight). Employee in kitchen stated the raw steaks were cut the previous day and placed into the cooler to cool. Employee stated the steaks have not been in-use or removed from the cooler today. The steaks are individually wrapped and stacked deep in a plastic pan.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside three-compartment sink: ribs (66F - Cold Holding). The ribs are completely thawed inside the three-compartment sink without running water. Employee stated the ribs have been thawing for approximately one hour. Inspector had the employee move the ribs to a freezer to cool to 41F. 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. Inside reach-in cooler in kitchen: steaks (45F-47F - Ambient Cooling overnight). Employee in kitchen stated the raw steaks were cut the previous day and placed into the cooler to cool. Employee stated the steaks have not been in-use or removed from the cooler today. The steaks are individually wrapped and stacked deep in a plastic pan. Stop sale issued.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at spigot on side of building, near air conditioner. 2. Backflow prevention device missing at spigot on side of building, beside mop sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in the three-compartment sink.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler in kitchen: steaks (45F-47F - Ambient Cooling overnight). Employee in kitchen stated the raw steaks were cut the previous day and placed into the cooler to cool. Employee stated the steaks have not been in-use or removed from the cooler today. The steaks are individually wrapped and stacked deep in a plastic pan. Stop sale issued.

Intermediate - Handwash sink used for purposes other than handwashing. 1. Handwash sink at cookline filled with pan and cleaning supplies. 2. Handwash sink in bar area filled with ice.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Interior of ice chest near mop sink broken with exposed insulation.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for chlorine sanitizer used in dish machine.

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Pet dog in fenced-in outdoor dining area.

Intermediate - Well water testing report/documentation is not available upon request. Well testing report unavailable upon request. Inspector verified witg manager that the establishment uses water from the well on-site.

Basic - Bowl or other container with no handle used to dispense food. Single-use foam cup without handle stored down inside seasoning at cookline.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler and reach-in freezer handles throughout establishment soiled with grease, food debris, and/or mold-like substance.

Basic - Carbon dioxide/helium tanks not adequately secured. Three co2 tanks not secured in bar area.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pan containing an employee's personal salad stored on shelf inside reach-in cooler above restaurant food. The employee labeled the pan as personal and moved it to the bottom shelf during this inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees handling food with watches on wrists.

Basic - Equipment in poor repair. Several reach-in freezers rusted in outdoor storage

Basic - Food stored on floor. Several containers of cooking oil stored directly on floor inside exterior storage shed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy buildup of ice inside reach-in freezer in exterior storage shed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline.

Basic - Single-service articles improperly stored. Box containing single-use foam trays stored directly on floor in exterior storage shed.

Basic - Time/temperature control for safety food thawed in an improper manner. Inside three-compartment sink: ribs (66F - Cold Holding). The ribs are completely thawed inside the three-compartment sink without running water. Employee stated the ribs have been thawing for approximately one hour. Inspector had the employee move the ribs to a freezer to cool to 41F. Corrective Action Taken

Basic - Unnecessary items/unused equipment on the premises. Several unused reach-in coolers stored outside beside building.