COUNTRY'S BARBECUE

Observed wiping cloths stored in buckets of DDBSA sanitizer with a concentration greater than 1130 ppm. Acceptable range is 272-700. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. COS: Person in charge diluted solution to 272-700 ppm.

Observed several time/temperature control for safety foods throughout the entire kitchen cold holding above 41*F (see temperature log). Rule: 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, except that roasts cooked to a temperature and for a time and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Corrective action: Food employee voluntarily discarded out of temp items or placed on ice bath.

Observed several time/temperature control for safety foods hot holding below 135F in multiple areas (see temperature log). Rule: 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, Corrective action: Employee reheated all food items to at least 165F (see temperature log).

Observed both walk in coolers and prep top coolers in main serving line maintaining internal temperature in raw meat, cooked meat, RTE foods, and vegetables above 41*F. Rule: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf Corrective action: Person in charge ordered a refrigeration truck for the day and has contacted a refrigeration specialist to repair the coolers. Priority foundation item must be corrected within 10 calendar days.

Observed several coolers and a warmer cabinet without a shelf thermometer. Rule: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf Priority foundation item must be corrected within 10 calendar days.

Observed facility storing a mop in a bucket of sauce. Rule: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective action: Person in charge discarded the mop.

Observed black build up on the walls and ceiling of the walk-in cooler storing raw meat. Rule: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Priority foundation item must be corrected within 10 calendar days.

Observed ice chute of both ice machines with black and brown residue on it. Ice machines were located in main kitchen. Equipment and food-contact surfaces shall be clean to sight and touch. COS: PIC had employee adequately clean the chute of the ice machine.

Observed ice chute of ice machine with black residue/mildew on it. Ice machine was located in main kitchen area. Equipment and food-contact surfaces shall be clean to sight and touch. COS: PIC had employee adequately clean the chute of the ice machine.