Bub-Ba-Q

Observed employee place raw beef patties on cutting board, transfer patties to grill, then place burger buns in same area of cutting board raw meat was placed. Ready-to-eat (RTE) foods must be separated from raw meats. COS by discarding bread and cleaning cutting board.

Observed potato salad in prep top unit being cold held at 48-49°F. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed ribs and chicken thighs being hot held below 135°F in steam table. Temperature of chicken ranged between 114-126°F. Temperature of ribs ranged between 124-130°F. TCS foods must be hot held at 135°F or above. COS by discarding chicken and reheating ribs.

Observed corn mix prepared that finished cooking at 11am not cooled to at least 70°F within 2 hours of reaching 135°F. Temperature corn was 116°F at 1:25pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Observed no time documentation on blanched fries utilizing time as a public health control (TPHC). If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding.

Observed plates and bowls on dish shelf to left of front walk-in cooler stored as clean but visibly dirty with stuck-on food debris. COS by cleaning.

Observed a can of sauce significantly dented at hermetic seal not segregated from other cans. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS by separating. NOTE: this requirement was noted on previous routine inspection.

Observed foil being used as a barrier in drawers storing ready-to-use utensils and on many shelves/storage areas. Foil is not cleanable and may not be used as a barrier in food service establishments. Must remove foil and replace with a cleanable material. This was verbally mentioned to PIC during last inspection.

Observed no disinfectant effective against norovirus onsite. The Lysol disinfectant onsite (EPA No. 777-91) is not effective against norovirus. This was noted on previous inspection but was not corrected. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. Pf.

Observed: 1. Dishes in warewash area stored as clean but visibly dirty with stuck-on food debris 2. Various utensils in drawer on cook line stored as clean but visibly dirty with stuck-on food debris and stored in dirty containers 3. Clean bowls for sauces and side dishes stored face down on dirty food trays on shelf to left of front walk-in cooler. COS by cleaning.

Prep top handle across from grill is broken. Must replace.

Observed missing and damaged coved basing throughout front and back kitchen areas. Cove basing must be repaired.

Observed employee items such as various pairs of shoes, jackets, bags, etc. stored on dry storage shelves near back reach-in cooler. Personal items must be stored in a designated area separate from customer items. This was verbally mentioned to PIC during last inspection.

Observed bacon wrapped jalapenos hot holding in warmer cabinet below 135°F (temped 113-115°F). TCS foods must be hot held at 135°F or above. COS by placing back in smoker to reheat. *Reheat temps not observed as products were not reheated prior to inspection conclusion.

Observed mold build-up along interior portions of bulk ice machine in main kitchen. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed in-use sanitizer bucket for dining tables at 0 ppm. Employee was sanitizing tables with this bucket. Quat sanitizer must be maintained at 200-400 ppm or as specified on manufacturers instructions. COS by discarding and setting up a a fresh sanitizer bucket. Concentration was 400 ppm.

Observed hot dogs prepped 9/19 and potato salad prepped 10/7 stored past 7 days. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding.

Observed coleslaw mixer/cutter stored as clean but visibly dirty. Employee stated that they ran blade through dish machine but there was significant coleslaw accumulations on it. Interior was also not thoroughly cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed the most current inspection report of 77/C not posted in public view. The report posted was the previous report of 80/B. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting correct score. Today's score must be posted in public view.

Observed ribs and several pieces of pork butt being hot held in steam table at temperatures below 135°F. Also observed bacon wrapped jalapenos hot holding in warmer cabinet below 135°F. TCS foods must be hot held at 135°F or above. COS by placing all items back in smoker to reheat. *Reheat temps not observed as products were not reheated prior to inspection conclusion.

Observed fries and chicken wings prepared yesterday not cooled to 41°F within 6 hours of reaching 135°F. Temperature of wings were 50-56°F and temperature of fries were 50°F. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Observed high temp dish machine not reaching at least 160ºF. Dish machine was only reaching 133-134ºF after multiple attempts. 511-6-1.05(8)(b) - Hot Water and Chemical-Methods(P) 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF as measured by an irreversible registering temperature indicator; P Temporary correction: dishes must be sanitized in 3-comp sink.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed multiple TCS food items such as collard greens, baked beans, sour cream, Brunswick stew, and more stored past 7 days. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS by discarding.

Observed significant build-up in dish machine machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dish machine must be thoroughly cleaned and sanitized.

Observed potato dicer stored as clean but visibly dirty. This was noted on previous inspection. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning.

Observed brisket burnt ends and whole brisket prepared on previous days not date marked. TCS foods 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. COS by discarding.

Observed build-up on food storage shelves in front walk-in. This was noted on last inspection. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean.

Physical facilities are in need or repairs. Cove basing throughout front and back kitchen must be repaired. Must repair wall below back hand sink. Must regrout floors where needed.

Observed several time/temperature control for safety (TCS) foods cold held in back walk in cooler at temperatures above 41°F. All TCS foods must be cold held at 41°F or below. The ambient air temperature of this unit was 43.5°F, and there was a significant leak from the ceiling. COS by moving meat products to the other walk in cooler and discarding ready to eat items out of temperature control for more than 4 hours. Must have unit serviced before cold holding any TCS items within it.

Observed ribs hot held in steam table at temperatures below 135°F. All TCS items must be hot held at 135°F or above. COS by placing in the smoker to be reheated.

Observed coleslaw and potato salad prepped on 12/3/24, and beans prepped 11/27/24 in walk in cooler. Must use or discard TCS items within 7 days of prep, with the day of prep counting as day 1. COS by discarding.

Observed several TCS items held for more than 24 hours and not date marked. All TCS items that require date marking must be labeled with the prep or discard date if the product is held for more than 24 hours. COS by adding labels.

Observed queso stored in a deep container and covered with a lid during its cooling process. ooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Health Authority will email helpful handout on proper cooling methods. COS by portioning into smaller containers and placing on ice baths.

Observed the most current inspection report (86 B) not posted in public view. The report posted was the previous report (90 A). Must post the most current inspection report in public view.

Observed parcooked fries left sitting out at room temperature and temping 68°F. Unless on a 4 hour time as a public health control procedure is in place, fries may not be left outside of temperature control. COS by discarding.

Observed ribs being hot held at 117°F-125°F in steam table, brisket burnt ends being hot held at 120°F in bain-marie and bacon wrapped jalapenos being hot held on stove at 107°F (stove was not on). All TCS foods must be hot held at 135°F above. COS by placing in smoker for reheating. NOTE: Health Authority recommends hot holding ribs in warmer cabinet instead of steam table.

Observed several large pieces of brisket prepared at 1PM not cooled to 70°F within 2 hours of reaching 135°F as a result of poor cooling methods. Brisket was tightly wrapped in foil and stored in back walk-in. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Corrective action: briskets were placed back in smoker to be reheated. Cooling process must be restarted. Final reheat of brisket was not completed by end of inspection.

Observed improper cooling methods used for various items cooling. Pasta and wings were cooling in large, deep containers and stored covered in front walk-in. Brisket was cooling while tightly wrapped in foil. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring pasta and wings to sheet tray and reheating brisket to restart cooling process as product did not reach 70F within 2 hours of reaching 135F. Do not wrap brisket in foil while cooling. Must closely monitor temperature since it is such a large cut of meat.