THIS IS IT BAR-B-Q & SEAFOOD

OBSERVATION: Several metal food pans, lids and plastic pans stored as clean that still had food particles. COS-items taken to the dishpit to be re-washed.

CA: 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.

Observed sanitizer bucket readings over 200ppm chlorine in the back of the house. CA: Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, P (iii) The conditions of certification, if certification is required, for use of the pest control materials, P COS: Buckets reset and now reading 50ppm chlorine

OBSERVATION:Potato salad in the Serv-ware 2dr cooler with lids and stacked. Sassy rice, green beans stored on racks/table at room temperature after reaching 135F. Products after reading 135F should be in active cooling mode.

COS: products uncovered and also placed in the walk in cooler to cool

CA: (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food

OBSERVED: several clean pans stored stacked while still wet. CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. Discussed with PIC to retrain the dishwashing staff to ensure that they know how to properly air dry clean items.

OBSERVATION: Exterior of coolers/freezers, cooking equipment, shelves unclean to sight and touch. CA: 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.

Observation: floor of the walk in freezers (indoor and outdoor) unclean with build-up. Floor tiles near the fryer area are broken. CA: (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.

CA: 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. OBSERVED: Interior of the ice machine unclean with black and pink build-up. Discussed with the PIC to clean and sanitize more often. Also the unit will need to be cleaned and sanitized and the ice discarded by 5-15-25, send photo.

CA: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. OBSERVATION: Several flying insects observed in the rear area near the dish pit and mop sink. Discussed with PIC to have Pest Control Operator to service the facility and to check drains for possible harborage conditions. Clean mop sink. Observed pest control document- Ecolab serviced the facility 4-28-25

CA: (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.
3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.
4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.
5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. OBSERVATION: Hole observed in the rear screen door.
   Discussed with the operator to replace or repair the screen

CA: 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. OBSERVED: several clean pans stored stacked while still wet. Discussed with PIC to retrain the dishwashing staff to ensure that they know how to properly air dry clean items.

CA:3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: Exterior and interior of some coolers, shelves where the bulk items are stored and shelf to the right of the dish sink unclean with food build-up and debris.

Cooked cabbage, collards and black eye peas in the AltoSham warmer were holding at less than 135F. see* COS: food was reheated to 165F+ in the CombiUnit CA: Time temperature control for safety food shall hold at 135F or higher

Exterior of various cooler doors, interior of the Atosa prep cooler and shelves in the walk in cooler unclean to sight and touch.

Floors underneath equipment, in corners and walls are unclean with food debris, debris, splatter, grease build-up.