Big Easy BBQ

Observed time/temperature control for safety (TCS) foods in small reach-in cooler (to right of prep top) being cold held above 41°F. Ambient temperature of unit was 46°F. 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 or below. COS by moving TCS items to a different cooler. Must ensure AAT is set to a degree that consistently cold holds TCS food at 41°F or below. Highly suggest checking temperatures in each cooler frequently.

Observed chicken wings held in reach in cooler under fryers for more than 24 hours without a date label. Also observed several containers of rice in walk in cooler held for more than 24 hours without a date label. Must date mark TCS items prepped and held for more than 24 hours. COS by date marking.

Observed gravy and pimento cheese both with a prep date of 9/2 in walk in cooler. TCS foods that are subject to date marking must be used or discarded within 7 days (day of prep counting as day 1). COS by discarding. Will email PIC helpful handout on proper date marking.

Observed time/temperature control for safety foods in small reach-in cooler (to right of prep top) being cold held above 41°F. Ambient temperature of unit was 47.1°F. 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 or below. COS by discarding.

Observed buttermilk being cold held on ice at 65°F. Ice was not in direct contact with pan holding buttermilk. COS by discarding buttermilk. Health Authority showed kitchen employee how to make a proper ice bath.

Observed queso being hot held in steam table at 125°F. TCS foods must be hot held at 135°F. COS by discarding.

Observed dirty rice and wings prepared on previous days not cooled to 41°F. Rice was 47°F and wings were 44-46°F.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding. Employees must be monitoring temperature of food as it cools.

Observed visible food remnants on posterior blade of deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must wash and sanitize.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours.

In-use knives for cutting meats are not being washed and sanitized every 4 hours. Utensils had been out since 11am and haven't been washed since. Must clean knives and cutting board at least once every 4 hrs. COS by washing.

Observed employee preparing food without wearing a hair restraint and beard guard. Hair was longer than 1/2 inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed time/temperature control for safety foods in small reach-in cooler being cold held above 41°F. 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 or below. COS by moving to freezer to rapidly cool.

Observed TCS foods being hot held below 135°F in steam table as a result of low water in unit. COS by reheating.

Observed food (in-use breading flour) stored on shelf directly beneath soap dispenser. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

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

COS by sliding shelf over so that food is not directly under soap dispenser.

Observed employee preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed dish machine dispensing chlorine between 5-10 ppm. Chlorine must dispense at 50 ppm. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in machine but sanitized in 3-compartment sink until corrected.

Observed food (in-use breading flour) stored on shelf directly beneath soap dispenser. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

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

COS by sliding shelf over so that food is not directly under soap dispenser.

Observed employee preparing food without having hair properly restrained within hat and not wearing beard guards. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed mop bucket containing dirty water stored outside of back door. Mop bucket and other debris at back door are attracting insects(flies), some of which were able to enter the back kitchen area. These items may not be stored outside in this manner.