Truckings BBQ

Observed that chicken in the walk in chiller had a temperature of 43.511-6-1.04(6)(f) All TCS foods shall be kept at 41 degrees or below.C/A Advised manager to adjust chiller so that all TCS foods shall be kept below 41 degrees

Observed pit counter not cleaned and sanitized. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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. PIC instructed to clean and sanitize utensils and equipment.

Observed Working containers of food (squeeze bottle, flour and cooked foods inside walk in cooler)removed from original container not identified by common name. Manager labeled all food containers

Observed meat being thawed in a vegetable sink and with running water greater than 70 F (81 f) .Time/Temperature Control for Safety food was being thawed under running water; however, the temperature of the running water was greater than 70F.

Observed an employee with wrist watch prepping and serving food on the cook line. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed wrist watch.

Observed pit sink not clean and appeared not being used at all and has things stored in it. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC instructed to keep clean.

Observed combined ready-to-eat potentially hazardous food (potato salad and seafood salad) held more than 24 hours not date marked according to earliest date of opening/preparation. Manager place date marks on prepared foods.

Observed Working containers of food (squeeze bottle, flour and cooked foods inside walk in cooler)removed from original container not identified by common name. Manager labeled all food containers

Observed wet wiping cloth not stored (stored on prep tables and steam table) in sanitizer between use.equipment, Manager removed wet cloths and place in sanitizer