Macks BBQ

Observed two bags with raw chicken being thawed on drain panel of three compartment sink with water dripping unto sink compartment where fries were soaking in water in the kitchen area at the time of this inspection. COS: Fries and chicken discarded, surfaces cleaned and sanitized. EHS instructs management to remind staff about the dangers of salmonella in raw chicken and the importance of food separation to avoid cross contamination. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from other types of food that might be susceptible to contamination.

Observed a tray with onion rings and a bag with chicken nuggets being stored uncovered in the walk in freezer at the time of this inspection. COS: Items covered. CA: All food items must be stored covered to prevent vertical contamination.

Observed dishwasher was being used on an empty bucket of chlorine sanitizer in the kitchen area at the time of this inspection. COS: EHS instructs management to switch to manual warewashing in three compartment sink while they acquire sanitizer. CA: Dishwasher must be operated using a sanitizer solution that is within the allowed concentration range.

Observed a container with raw chicken and two large containers with baked beans and raw ribs being stored unlabeled in the walk in cooler at the time of this inspection. COS: Items discarded. CA: 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.

Observed several containers of raw chicken being stored in direct contact of water and ice in a reach in cooler and walk in cooler at the time of this inspection. COS: Chicken discarded. CA: Unpackaged food may not be stored in direct contact with undrained ice.

Observed staff bathroom did not have paper towels at the time of this inspection. COS: Management instructed staff to add paper towels to bathroom. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels.

Observed potato cutter had a large buildup in food contact surface in the main kitchen at the time of this inspection. COS: Management sent to clean. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed kitchen operating without a sanitizer bucket at the time of this inspection. COS: EH instructed staff to get a sanitizer bucket and keep one at all times when operating. CA: A bucket with sanitizer for general use must be kept in the facility at all times when operating.

Observed facility had a large bag with empty gallon jugs, a box of disposable plates, and a box of steam trays stored on the floor in dry storage area at the time of this inspection. COS: Management instructed staff to pick up items. CA: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles must be stored at least 6 inches (15 centimeters) above the floor.

Observed three pitchers with ranch dressing, blue cheese dressing, and thousand islands dressing in the salad bar being kept at temperatures above the allowed 41 F for cold holding at the time of this inspection. COS: Manager discarded items. CA: TCS food items being cold held shall be kept at or bellow 41 F to avoid contamination.

Observed a scoop in ice bin being stored in the ice with the handle in direct contact with ice, also observed a small pitcher in a sugar bin with the handle directly in contact with sugar in the kitchen area at the time of this inspection. COS: Manager removed items and sent to wash. CA: Scoops shall be stored in the food with their handles above the top of the food to avoid contamination.

Observed cooling unit in Walk-in freezer displaying a large ice buildup at the time of this inspection. CA: All physical facilities shall be maintained in good repair.

Observed several uncovered food items (Onion rings, sweet potato fries, chicken wings, breaded chicken, breaded okra) in RI cooler/freezer by fryers in cook line at the time of this inspection. COS: Manager covered items. CA: Food shall be stored covered to avoid vertical contamination.

Observed that facility did not have sanitizer in three compartment sink nor dishwashing machine at the time of this inspection. COS: Staff connected new sanitizer drums to both the sanitizer dispenser and dishwashing machine. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be used.

Observed several stacks of clean dishes and clean pans being stored with food contact area exposed while being stored in kitchen at the time of this inspection. COS: Staff inverted all items. CA: All food utensils shall be stored with food contact area facing down, or covered to avoid vertical contamination.

Observed cooling unit in Walk-in freezer displaying a large ice buildup at the time of this inspection. CA: All physical facilities shall be maintained in good repair.

Observed during the course of this inspection that covered and uncovered drinks were being improperly stored. COS: Drinks were discarded or removed. CA: Management stated that staff will be trained to properly store drinks.

Observed during the course of this inspection that staff weren't storing wiping cloths in sanitizer. CA: PIC stated that she would begin acquiring a new bucket of sanitizer solution for wiping cloths right after discarding an older one.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Management stated that the most recent inspection report will be displayed at all times.

Observed during the course of this inspection that the facility was storing single service forks,spoons, & knives in cups with the food/lip contact surface pointed outwards. COS: Management re arranged the items. CA: Management stated that staff will be trained to store all single service items in a way that prevents food/lip contact surfaces.

Observed during the course of this inspection that the facility had a bottle of excessively old sauce that was being stored among regular sauces in the back kitchen area. COS: Bottle was discarded. CA: Management stated that they will train employees to discard any visibly spoiled or expired food products ad ensure that they are not stored among good/ safe food products.

Observed sliced and diced tomatoes being stored inside of a prep top cooler at 45 and 49 deg f respectively. COS: Tomatoes were discarded. CA: Management stated that the tomatoes will be stored inside of the prep top cooler in a way that allows them to be fully encased inside of the airflow and properly stored at 41 deg f or below

Observed during the course of this inspection that the facility had a reach in cooler that was storing beef hotdogs at 50 deg f and butter at 57 deg f. COS: All tcs foods were discarded. CA: Management stated that they will observe the unit to see if repairs need to be made and will not use the unit for storing tcs food items until it has been verified to store them at 41 deg f or below.

Observed during the course of this inspection that the facility steam table was hot holding multiple fully cooked tcs food items well below 135 deg f. COS: All improperly hot held tcs food items were discarded. CA: Management stated that repairs would be made to the heating element of the unit to ensure that all hot foods can be held at 135 deg f or above once fully cooked.

Until repairs can be made only fully fucntilng heating units will be used for hot holding.

Observed during the course of this inspection that the facility had multiple containers of cooked fully cooled down meats stored nd a large container of baked beans inside of the walk in cooler completely uncovered. CA: Management stated that staff will be trained to cover all meats once cooldown is completed in the walk in cooler and inside of all cold hold units throughout the facility.

Observed during the course of this inspection that the large black bucket for storing the ice scoop had significant buildup inside of the container. COS: PIC cleaned and sanitized the container and ice bucket. CA: Management stated that they will train staff to clean and sanitize the ice scoop and bucket daily at a minimum and as often as necessary in between regular cleanings.

Observed during the course of this inspection that the facility had a deli slicer, microwave, and chef knives with significant old food buildup on food contact surfaces. CA: Management stated that staff will be trained to clean and sanitize these items once they have been used and to not store them in an unclean state when not in use.

Observed during the course of this inspection that the facility had no specific/visible date marking system in use for tcs food items.

CA: Glynn EH informed management that all tcs food items have a 7 day discard date from the date of preparation.

Management stated that staff will begin to label all tcs food items with an initial preparation date and discard any foods that make it 7 days past the date of initial preparation.

Observed during the course of this inspection that the facility had significant levels of old food/grease buildup on non food contact portions of equipment throughout the entire main kitchen area. CA: Management stated that they will perform a deep clean of all of non food contact surfaces in the main kitchen area.

Observed various items (Pulled pork, ribs, green beans, collard greens) left uncovered in WI cooler at the time of this inspection. CA: All food items shall de stored covered to prevent vertical contamination.

Observed that sanitizer was missing in 3 compartment sink, dishwasher, and there were no sanitizer buckets in the kitchen at the time of this inspection. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be required for ware washing, and for general sanitizing procedures in the facility.

Observed ice chest under soda fountain in kitchen being left open at the time of his inspection. COS: PIC closed the lid on ice chest. CA: All food items (ice) shall be covered to prevent contamination.

Observed many pots and pans being stored with food contact area exposed while being stored in kitchen at the time of this inspection. CA: All food utensils shall be stored with food contact area facing down, or covered to avoid vertical contamination.

Observed they did not have test strips in the kitchen at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed that hood system filters needed to be cleaned in the kitchen at the time of this inspection. CA: Hood system shall be cleaned as often as necessary to keep it clean and by methods that prevent contamination of food products.

Observed during the course of this inspection that the facility microwave displayed significant buildup on a food contact surface. COS: Management had the equipment cleaned and sanitized. CA: Management stated that they will train staff to clean and sanitize the inner food contact surface of the microwave throughout the shift to ensure sanitary conditions.

Observed during the course of this inspection that the facility staff in the main kitchen were using wiping clothes that were soiled and not stored in sanitizer concentration. COS: Management stored the clothes in sanitizer solution appropriately. CA: Management stated that staff will be trained to store wiping clothes used for wiping counters and equipment in the main kitchen in sanitizer solution.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Management stated that they will display the most recent inspection report at all times for the public.

Observed during the course of this inspection that pre made soups and hamburgers were not properly reheated to 165 deg f before being placed in hot hold. COS: Management placed the items on the stove and in the oven to bring them up to 165 deg f before the 2 hour reheat time limit was exceeded. CA: Management stated that they will adjust reheat procedures to ensure that all reheated foods reach the appropriate temps before being placed in hot hold units.

Observed during the course of this inspection that the facility mechanical dishwasher was dispensing approx. 0 - 10 ppm of chemical sanitizer. COS: Management stated that they will only use the 3 comp sink which is dispensing the appropriate sanitizer. CA: Management stated that they will have the machine serviced to address low concentration issue and will only use the 3 comp sink with approved sanitizer until repairs are made.

It was observed on 08/29/2023 that the facility had the dishwasher machine repaired and supplying sanitizer.

Observed during the course of this inspection that the facility ice scoop located at the drink station in the main kitchen was in contact with the buildup and old water in the bucket it was being stored in. COS: Management sent the scoop and bucket to be cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency to provide a sanitary food contact surface.

Observed during the course of this inspection that the facility deli slicer had significant buildup on a food contact surface. CA: Management stated that the machine will not be used till it is cleaned and sanitized and they will adjust the cleaning procedure to provide a clean and sanitary surface when not in use.

Observed during the course of this inspection that the facility could not produce test strips for the quat or chlorine sanitizers being used in the facility. CA: Management stated that they have excess test strips at another location and will have them supplied to this location bt end of business.