Das BBQ II LLC

Observed milk opened 2 days ago without any date marking. when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA-MOD discarded milk

Observed no previous inspection posted. 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. CA-EHS advised MOD to post this most current inspection.

Time control for safety / potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed mac and cheese at 123F and baked beans at 129 in tabletop warmer. Discarded as correction onsite. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above.

Time/Temperature Control for Safety Food (baked beans) not cooling at a rate fast enough to achieve 41F in 6 hours. CA: Uncover and separate stacked pans of beans. Code: d) Cooling.

1. 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
2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Observed flies in kitchen. Ca: Suggest adding additional fly lights in non-food areas. Code: 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.

Open area at rafters. Also check mesh size to the following code: 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.

Observed pet dog on leash with handler at the bar. CA: restrict pets as follows: vi) Pet dogs may be allowed in outside dining areas of a food service establishment that are accessed from the outside of the establishment under the following conditions: (I) The food service establishment prepares written procedures that include: (A) A diagram of the outdoor area to be designated as available to consumers with pet dogs; Pf (B) The establishment’s procedure for assuring that employees do not touch, pet or otherwise handle pet dogs and for immediately cleaning accidents involving dog waste. The procedure must also describe the location of materials and equipment necessary to clean up accidents involving dog waste; Pf and (C) The establishment’s procedure for notifying employees and consumers of the requirements of this paragraph. Pf (II) Pet dogs may not come into contact with serving dishes, utensils and tableware. Pet dogs are also not allowed on chairs, tables and other furnishings. Pf (III) Employees and consumers may not provide food to pet dogs. Pf (IV) Pet dogs must be on a leash and under control of the consumer at all times. Pf (V) At no time may pet dogs be permitted to travel through the indoor or non-designated outdoor portions of the food establishment. Pf