Brookshire BBQ LLC

Observed food items_ brisket, mac and cheese, chicken- not held at 135°F and above as required. Corrective Action (CA): Time/temperature control for safety food shall be maintained at 135°F or above for hot holding. Corrected on-site (COS): All concerned foods were discarded.

Observed a spray bottles containing a chemical not identified as required on the shelf in the dishwashing area. Ensure all bottles are labeled/ identified

Observed spray bottles stored next to a clear, clean container on the dish shelf. Ensure chemicals are stored separately from foods, utensils, equipment, and single-service articles.

Observed the bulk of food (flour/powder) not labeled or identified as required. Ensure bulk foods/ working containers are labeled is removed from the original container (including oils and spices)

Baked beans and cheese for the macaroni and cheese were not properly cooled within the first two hours. The health authority was told those food items were cooked in the morning, around 11 am. At 2:20 pm, the baked beans were 140°F. Corrected action (CA): When cooling, food shall reach 70°F within the first two hours and 70°F to 41°F within four hours for an accumulative of six hours for proper cooling. The person in charge was informed about the proper cooling procedure and requested to have a log temp to ensure the two-stage methods are followed. Also, it is important to use the proper cooling method, such as shallow pans, ice baths, and loosely covered containers. Corrected on-site (COS): All concerned food was discarded.

Observed clear pans wet stacking at the dry shelf next to the 3-compartment sink and on the shelf above the prep sink. Ensure they are fully air-dry before stacking them vertically

Observed brown single service boxes not inverted or protected at the prep line on the shelf. Ensure they are protected from contamination.