COUSIN'S BROTHERS BBQ

Observed manager coming in from the basement donning on gloved and proceeded to cut beef Brisket in the front serving area. C/A Before donning gloves to initiate a task that involves working with food; P and COS EHS informed the manager he needs to wash his hands. EHS observed the manager washing his hands at the handsink located in the front service area

Observed the handsink located in the downstairs kitchen blocked by large boxes. C/A Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS OWNER REMOVED THE BOXES

Observed the handsink located in the basement without ANY running water. C/A Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf OWNER INFORMED ME THAT THE FACILITY HAD A LARGE WATER LEAK AND THE PLUMBER CUT OFF THE WATER. HE WILL RETURN NEXT WEEK TO FINISH ATTACHING THE HOSES. OWNER WILL HAVE TO SUBMIT A WORK INVOICE TO EHS WITHIN 10 DAYS STATING THE WATER HAS BE RESTORED UPDATE: AN INFORMAL VISIT WAS PERFORMED ON 3/11/2025 OBSERVED THE HOT AND THE COLD WATER RESTORED AT THE HANDSINK. THE FAUCET HAD ADEQUATE PRESSURE AND THE TEMPERATURE OF THE HOT WATER WAS MEASURED @ 116*F

Observed the inspection report dating back from 2023. C/A The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away OWNER HAS 72 hours to display the most current health inspection UPDATE: AN INFORMAL VISIT WAS PERFORMED ON 3/11/2025 THE INSPECTION REPORT WAS PRINTED AND POSTED BY THE FRONT SERVICE AREA

Observed several TCS foods on (partially melted) ice baths above 41F (main kitchen). C/A: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC added more ice. PIC stated items were placed on ice baths an hour prior.

Observed excessive amount of smoke residue and debris on floors and walls through out the grilling shed. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.