PUMPHOUSE BBQ

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta salad at front counter at 45°f. Less than 2 hours. Operator voluntarily discarded.

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked by beer kegs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Basic - Ice machine interior soiled.

Basic - Reach-in cooler drawers have accumulation of soil residues.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Interior of hot holding cabinets/oven have accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris: -rolling cart at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

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 without a HACCP plan approved by the Division of Hotels and Restaurants.

Basic - Ceiling tiles missing over dish machine.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

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.

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.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop grilled onions. Corrected On-Site

Basic - Sanitizer bucket stored on food preparation area. Corrected On-Site