LOTTIE BELLS BBQ

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. Emailed form to operator

Basic - No Heimlich maneuver/choking sign posted. Emailed form to operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pulled pork 50F, potato salad 43-47F, hot dogs 44-45F. -operator states door constantly opened, moved product to chest freezer./used ice in pans to chill down. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hot dogs 105F -cooked burgers 110F -nacho cheese 118-159F -operator stated cooked 1 hour prior, reheated to/above 165F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -igloo cooler blocking hand sink.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -thermometer not functional during inspection. Backup thermometer provided is a roast thermometer that does not contain cold temperature ranges.

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. -operator stated partially cooked burgers are offered undercooked. Provided written plans for non continuous cooking to operator, operated stated that they will serve undercooked burgers using non-partially cooked beef.

Basic - Floor soiled/has accumulation of debris.

Basic - Floor soiled/stained/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor. -case of plastic water bottles -canned food product, bag of brown sugar Corrected On-Site