Q Time Barbeque

Observed yellow rice and turkey wings reheating inside a warmer cabinet with an initial temperature of 54F. The unit was on the maximum temperature setting. Ambient air temperature of the unit was 160F. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. Employee moved the turkey wings, yellow rice, and ribs to the grill area to properly reheat. Yellow rice was at 100 at 2:30pm and turkey wings were at 105 at 2:30pm)

Observed Time/temperature control for safety (TCS) foods above 41°F inside the reach in cooler near the entrance: Shredded cheese (47F), Coleslaw (51F), Cooked oxtails (55F), Raw chicken (51F). Except during preparation, cooking, cooling, or when time is used as the public health control, food shall be maintained at 41°F (5°C) or below. Food items discarded as they were inside of the unit overnight.

Observed the hot and cold water knobs in operable at the handwashing sink in the main kitchen. PIC turned on the water at the valve. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Repair hand washing sink to allow hot and cold water knob to turn on at the hand sink.

Observed no date marking on (TCS) food items inside the reach in coolers near the entrance or near the register. Except 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. Place date marking on TCS foods that are being held for 24 hours.

Observed no food allergen awareness notification posted. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Corrected on Site (COS): PIC posted food allergen chart.

Observed an employee actively prepping food without wearing a hair restraint. Also observed PIC with a beard actively prepping without a beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Wear hair restraint while prepping.

Observed time/temperature control for safety (TCS) foods above 41°F inside the reach in cooler: whipping cream (44F), shredded cheese (50F), sour cream (45F). Ambient air temperature of the unit is 45F. Except during preparation, cooking, cooling, or when time is used as the public health control, food shall be maintained at 41°F (5°C) or below. Food was moved to another unit.

Observed sour cream in the reach in cooler with an expiration date: 1/14/26. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Food item discarded.

Observed no consumer food allergen notification in the facility. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post food allergen notification in public view.

Observed time/temperature control for safety (TCS) foods above 41°F. inside the reach in cooler: sour cream 47F and Sweet Potatoes 46F. Ambient air temperature of the unit is 51F. 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. Food was moved to another unit.

Observed cooked dressing reheating inside a warmer cabinet with an inital temperature of 127F. The unit was on the maximium tempeature setting. Ambient air temperature of the unit was 160°F. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. Employee moved the dressing to the grill area to properly reheat.

Observed several time/temperature control for safety foods above 41°F inisde the reach in cooler: heavy whipping cream 57°F, Sour Cream 47°F. Ambient air temperature of the unit is 56°F. 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 or below. Food items were discarded.

Observed the person in charge not performing their duties to ensure time/temperature control for safety foods are properly reheating and held at the proper temperatures. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Train staff on proper food handling procedures.

Person in charge could not provide any documentation indicating all food service employees are aware of foodborne illnesses The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. I provided person in charge with an employee health agreement documentation. Have all employees read and sign form.

Observed an employee actively prepping food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Ensure all employees wear a hair restraint while preparing food.

Observed an employee rinsing equipment in the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. Use the handwashing sink for handwashing only.

Observed an employee actively prepping food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Ensure all employees wear a hair restraint while preparing food.

Person in charge could not provide any documentation indicating all food service employees are aware of foodborne illnesses The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. I provided person in charge with an employee health agreement documentation. Have all employees read and sign form.

Observed no hand soap at hand washing sink in the main kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge placed hand soap at hand washing sink.

Observed no paper towels at hand washing sink in the main kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge placed hand paper towels at the hand washing sink.

Observed no bodily fluid clean-up kit or procedures. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. I provided person in charge with a cleanup procedure document.

Observed food contact surface only being washed and rinsed. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Purchase an approved sanitizer immediately.

Observed the interior of the microwave heavily soiled with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge cleaned interior of the microwave during the inspection.