Billy Bob's Too Lee

Observed dishes that PIC stated were clean, stored with flour used for breading chicken, and sticker remnants. Also observed several food-contact surfaces throughout the main kitchen area with grease and food debris on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Must correct within 10 calendar days.

Observed several insects and pests on the floor throughout the main kitchen area and front food service area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Must correct within 10 calendar days.

Observed items in the chest freezer in the front food service were not properly sealed or covered to prevent overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC sealed items to prevent overhead contamination.

Observed several dead insects in the handwashing sink located in the main kitchen area. Also, observed several dead insects on the floor throughout the main kitchen area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Must correct within 72 hours.

Observed that the most current inspection report was not posted at the beginning of the inspection. Observed that the inspection report posted was from two routines prior. 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. At some of the inspection PIC placed most current inspection report according to rules and regulations.

Observed a soy sauce bucket stored on the floor in the walk-in cooler in the main kitchen area. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. PIC stored soy sauce bucket on crate in the walk-in cooler.

Observed physical facilities, specifically the main kitchen area and front food service area, in need of deep cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Must correct 72 hours.

Observed several employees personal food items stored in the walk-in cooler mixed with items that were/are for sale to consumers. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC moved items to a separate location in the cooler that is dedicated specifically for employees' items.

Observed raw chicken stored next to raw pork in walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establi.