FRESH AIR BARBEQUE

EHS observed the the microwave that is located in the dining room of the restaurant needs to be cleaned routinely. The inside of the equipment was stained inside of it.

CA-PIC needs to make sure that employees are routinely cleaning equipment to reduce stains and food debris from building up inside of the unit.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed the roof in the walk in cooler (all the way in the back) ceiling was extremely dusty. Also by the ice machine there was a small pile of pull pork meat on the floor directly under the unit.

CA-PIC needs to make sure that employees are routinely cleaning the facility to reduce any spills or equipment becoming dusty.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed mold like substance inside of the ice machine. EHS asked PIC how often do they clean the ice machine she stated "every two weeks". EHS used a sanitize wipe and wiped inside of the unit and mold like substance was on the wipe. EHS showed PIC. EHS also observed he microwave that is for public use had stains inside of the unit.

CA-PIC needs to make sure that they are routinely cleaning the ice machine to reduce mold like substance from appearing inside of the unit. Microwave needs to be cleaned as well to reduce stains and possible contamination from appearing.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed stained ceiling tiles in the dining area of the restaurant.

CA-PIC needs to clean the ceiling tiles or replace them because ceiling tiles are yellow and brown stained.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed 6 containers of pulled pork with temps ranging from 99-103 stored in warming cabinet in prep room.

f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC discarded all product. This was COS.

EHS observed smoked ham with a temperature of 133 stored in warming cabinet.

(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC instructed employee to reheat smoked ham (check temp logs) This was COS.

Observed facility lacking TPHC procedures for pulled pork. EHS was informed that pulled pork in drop down was being pulled/refilled from pull pork in warming cabinet. Per speaking with EH county manager, it must be distinguished that the pulled pork in the drop down being pulled from warming cabinet. Time was written on foil in warming cabinet.

(i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

Informed PIC that facility has to create a TPHC policy for records and to also have a policy in place to ensure it is being followed correctly. This must be corrected by 04/30/24

EHS observed food debris on food contact surface of spoon/ladle stored on shelves across from hand sink in main kitchen.

(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC removed ladles to be re-washed. This was cos.

EHS observed container of pickles stored directly on floor in produce walk in cooler in main kitchen/storage room.

(q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(iii) At least 6 inches (15 cm) above the floor.

Informed PIC to have containers of pickles elevated at least 6 inches from floor. This must be corrected by 04/01/24

EHS observed ceiling tiles above produce WIC not flushed with other ceiling tiles. EHS observed a missing ceiling tile next to unflushed ceiling tiles.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Informed PIC to have ceiling tiles, cleaned or replaced and missing tiles replaced. This must be corrected by 05/06/24

EHS observed stained walls near 3C sink in main kitchen area.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have walls cleaned or re-painted. This must be corrected by 05/02/24

EHS observed stained /water stained ceiling tiles throughout entire main kitchen area( storage room, smoker room, 3C sink/dish area)

(5) Maintenance and Operation.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have ceiling tiles cleaned or replaced. This must be corrected by 05/06/24

EHS observed facility re-using container lids can opener legs in storage room and under slicer legs in smoker room in main kitchen.

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Informed PIC that single-service items cannot be re-used. PIC is to remove lids.

EHS observed bulk ice machine being elevated with cinderblocks in prep area.

6. Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Informed PIC that cinderblocks must be removed and replaced with legs. This must be corrected by 05/02/24

EHS observed handle on warming cabinet door broken in smoker/prep room

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have door handle repaired or replaced. This must be corrected by 05/02/24

EHS observed stained and unflushed ceiling tiles in 3C sink area of main kitchen area.

EHS observed black like smog on walls in prep room with smoker.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have walls cleaned. This must be corrected by 05/03/24

EHS observed 3 Containers of pre-cooked ribs stored uncovered in meat WIC in main kitchen area.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC is to place either lids or a some sort of covering on ribs in WIC. This must be corrected by 09/19/23

Observed EHS facility re-using vinegar containers for marinade/bbq sauce. EHS also observed carboard lining on the floor to catch drippings from the

(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

Informed PIC that single service items cannot be re-used. PIC is to toss any single service items. This must be corrected by 09/21/23

EHS observed bulk ice machine being elevated with cinderblocks in prep area.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Informed PIC to purchase leg extensions for ice equipment. This must be corrected by 09/20/23

EHS observed food debris and buildup on warmer cabinet for meats in prep area.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that non-food contact surfaces are cleaned at a frequency to prevent buildup. This must be corrected by 09/21/23