Monroe’s Smokehouse Bar-b-que/rsvp Caterers

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

In walk-in freezer, ice on ceiling.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

On cook line, lower shelf of prep table across from fry station, grease and residue build up

At fry station, exterior of bulk flour container soiled

Outside ice machine, exterior has green mold-like substance.

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 6/1/2023 Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

In bottom section on reach-in cooler across from fry station, boiled egg (54F – Cold Holding). Egg stored in cooler overnight.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In reach-in cooler across from fry station, slaw (53F – Cold Holding); cheese (53F – Cold Holding); boiled egg (54F – Cold Holding); sausage (52F – Cold Holding). Egg stored in cooler overnight, all other items placed in cooler in last 1.5 hours. Employee placed ice on all items. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At fry station, chicken wings held on time, no time marked. Wings out 45 minutes, operator marked time. Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Outside hose bibb at back of catering area missed backflow preventer.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

In back prep catering area, no paper towels at one handwash sink. Operator stocked paper towels. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Multiple employees present hired less than 60 days, no proof of employee responsibilities.