B&B Social

Observed TCS food cold held above 41°F in prep top and reach in cooler underneath. TCS food must be cold held at 41°F or below. COS by discarding. Must ensure cooler is fixed to maintain TCS food at 41°F or below before placing TCS food within it again.

Observed TCS food hot held below 135°F in warmer cabinet. TCS food must be hot held at 135°F or above. COS by reheating food. Must ensure warmer cabinet can consistently hot hold TCS food at 135°F before placing TCS food within it again.

Observed kitchen employee handle burger buns without wearing gloves. Food employees shall not contact exposed, ready to eat food with their bare hands, and should use utensils like gloves, tongs, etc. COS by discarding buns, rewashing hands, and putting on gloves.

Observed clear container stored as clean with food residue on it on shelf near dish machine. Also observed can opener and deli slicer stored as clean with debris on them. Food contact surfaces must be clean to the sight and touch. COS by placing container and can opener in dish area to be rewashed, and wiping dirty part of slicer with sanitizer rag.

Observed dish machine in kitchen dispensing 0 ppm Cl- after running it several times. Dish machine must dispense 50-100 ppm Cl- to properly sanitize dishes. COS by filling up 3 compartment sink with 200 ppm quat to dip dishes in after going through dish machine to get rid of food debris. Must do this until dish machine is fixed.

Observed minimal mold-like accumulation in ice machine above soda dispenser. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean within 72 hours. Suggests cleaning at least monthly.

Observed small gap underneath back door in kitchen next to dry storage area. Also observed front doors propped open during time of inspection. Outer openings must be protected from pest entry. Suggests installing a door sweep to back door, and either installing air curtain on front doors or keeping them closed. COS by closing front doors.

Observed foods (Raw chicken, Raw Shrimp) stored in prep top cooler above 41F. Mozzarella and Sauce stored in center prep top across from grill were observed at 46°F, 44°F respectively. TCS shall be stored at 41F at all times besides while being cooked, cooled or processed.

COS: Raw items were moved to different refrigerator and prep top was taken out of service until repaired. Mozzarella sticks discarded, sauce, and shredded mozzarella discarded.

Observed queso hot held at 113F and grits hot held at 118 in electric steam table. Maintain hot holding temperatures of 135 minimum.

COS: Reheated to 165 and held above 135.