Evan's BBQ CO.

Observed in use white colored cutting board now brown in color. Code: Equipment food-contact surfaces and utensils shall be clean to sight and touch. CA: if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day.

Observed knives stored in the crevice between the surfaces of the steam table and cutting board attached to steam table. code: During pauses dispensing utensils for TCS foods shall be stored either: in the food with their handles above the top of the food and the container; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; or in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed numerous deep grooves in various cutting boards. Code requires: (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.

Observed rusted shelves. Code requires nonfood-contact surfaces of equipment to be kept free of an accumulation of dust, dirt, food residue, and other debris.

Self-closer missing on water closet door. Observed restroom door open. CA: Keep restroom doors closed except during cleaning and maintenance operations. Code: a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Light shield missing in Freezer. Code requires that light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food.

Observed previously thawed raw fish above 41°F. Ca: Ensure TCS foods are held at 41°F or below and ensure the period of time of thawing does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C). COS: Discarded fish above 70°F and cooled the remaining fish above 41°F.

Banana pudding rate of cooling will not reach 70 within 2 hrs. observed tightly covered pudding in reach in cooler. cos: uncovered and ice bath or move to freezer. CA: ensure cool within 2 hours from 135 then 41 within a total of 6 hrs.

Observed debris accumulation on rusted shelving in walk in cooler - clean and/or replace with easily cleanable shelving.

observed restroom door open. CA: Keep restroom doors closed except during cleaning and maintenance operations. Suggest adding self closer.

debris observed on floor of walk in cooler and smoke house under shelving. CA/ clean.

Observed walk in cooler closest to main kitchen holding ambient temperature of 61F./ see temerature log./ PIC discarded all TCS foods out of temp

Observed preptop unit with TCS foods cheese, sliced tomatos and boiled eggs above 41F. see temperature log./ PIC discarded all items

Observed black build up in drink machine nozzels./ clean more frequently

Observed boxes of oil stored directly on the floor./ all foods and food contact surfaces should be stored 6 inches off the ground.

Observed door to dry-storage building open with flyer insects nearby./ all doors to food or food-contact storage should be closed to the exterior.

Observed in reach in cooler: Raw hamburger above raw bacon, raw egg beside raw hamburger, raw egg beside cooked chicken; in walk in cooler: raw sausage above/beside raw pork. PIC moved all items to appropriate locations.

Observed multiple prepared items without proper date labels.

Observed no probe thermometer in main kitchen or dine in kitchen; no hanging thermometers in reach in coolers.

Observed old inspection report in drive thru window. Observed no inspection posted in dine in building.

Observed raw ground beef above raw pork in walk in cooler; raw fish beside pickles and hush puppies in reach in cooler. PIC moved items to appropriate locations.

Observed no certified food safety manager.

Observed no sanitizer in sit down dining area. PIC had sanitizer made.

Observed split gaskets on the reach in cooler. / replace and clean often. Observed cutting board with multiple cuts / scrapes and residue build up. / recommend replacement and deep cleaning often.

Observed grease and debris build up on walls and equipment in kitchen area. / clean walls often. Observed multiple shelves in the walk in coolers with debris and rust present. / clean and paint shelves.