Jerome Brown Bbq

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

Glue trap in prep room with dead insects. Trap discarded. Corrected On-Site

Basic – Cardboard used to line nonfood-contact shelves

Cardboard lining shelves near pit in rear kitchen area. Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

License displayed expired 06/01/2023.

Basic – Dead roaches on premises

Two dead roaches behind ice machine. Dead roaches discarded. Corrected On-Site

Basic – Duct tape used to repair nonfood-contact surface

Duct tape repairing men's restroom door in dining area.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor under equipment in kitchen. nFloor under racks/tables in kitchen. nFloor under equipment in prep room. nFloor under front counter. Repeat Violation

Basic – Garbage on the ground and/or pad around dumpster

Dumpster outside of establishment.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

In rear stand up freezer in back kitchen area. Repeat Violation

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Reach in cooler in prep room.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Shelves and legs under prep tables in kitchen are rusted.

Basic – Open dumpster lid

Dumpster outside of establishment. Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee drink cup in rear reach in freezer in back kitchen. Drink removed. Corrected On-Site

Basic – Outer openings not protected with self-closing doors

Rear exit door does not self close.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In reach in cooler by pit in rear kitchen area, tray of cooked chicken 55F. Chicken cooked last night and placed in reach in cooler to cool. See stop sale.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

In reach in cooler by pit in rear kitchen area, tray of cooked chicken 55F. Chicken cooked last night and placed in reach in cooler to cool. See stop sale.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of multiple reach in coolers/freezers in kitchen.

Portable fire extinguisher gauge in red zone. For reporting purposes only

Fire extinguisher by front counter.