EVIE MAE'S BARBECUE

High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. - From follow-up inspection 2025-02-25: 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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant. Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. Time Extended - From follow-up inspection 2025-02-26: Observed failure to comply with stop sale. Walk in freezer- 1/2 chickens, brisket chunks, beef ribs, ham, ground beef, beef steaks, raw beef trim, sausage links, turkey breast and pork ribs all in ROP packaging with out submitting a HACCP for approval. Admin Complaint

Intermediate - - From initial inspection : 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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. Warning - From follow-up inspection 2025-02-25: 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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant . Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. Time Extended - From follow-up inspection 2025-02-26: Observed failure to comply with stop sale. Walk in freezer- 1/2 chickens, brisket chunks, beef ribs, ham, ground beef, beef steaks, raw beef trim, sausage links, turkey breast and pork ribs all in ROP packaging with out submitting a HACCP for approval. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. - From follow-up inspection 2025-02-25: 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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant. Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. Time Extended

Intermediate - - From initial inspection : 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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. Warning - From follow-up inspection 2025-02-25: 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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurant . Observed in walk in freezer - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. 1/2 Chickens, brisket chunks, turkey breast, sausage links, pork ribs, beef ribs, hams, ground beef, beef steaks and raw beef trim stored frozen in ROP bags without minimum labeling requirements of production and time. Establishment stated they cook these products and chill them overnight then next morning they are vacuumed sealed into bags and then are placed in freezer. Observed no documentation log of times or temperatures. Inspector had previous discussion with Chef on 11-5-24 and operator on 2-21-25 on ROP requirements, submitting a HCCAP for approval. See stop sale. Time Extended

High Priority - Stop Sale issued due to adulteration of food product. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.

Intermediate - Handwash sink used for purposes other than handwashing. Sink at front counter had greens food Debris in drain. Employee removed food Debris from sink. Corrected On-Site

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 or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F. See stop sale. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in freezer-ROP chicken, ROP brisket, ROP pork ribs, ROP turkey breast, ROP sausage.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floors not maintained smooth and durable at front counter between steam well and warmer. Tile on order. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in potato salad, baked potato casserole and in sugar. Employee removed scoops and sent to warehouse washing. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Dining room cold hold- ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.

Basic - No handwashing sign provided at a hand sink used by food employees by dough mixer near dry storage.

Basic - Single-service articles improperly stored. Gallon jugs stored on floor in dry storage area.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Dining room- cold hold - ROP chicken 41F, ROP turkey 41F, ROP pork shoulder 41F, ROP sausage 41F.