Mr B’s Bbq

Basic – Accumulation of debris inside warewashing machine.

Basic – Ceiling tile missing

Above dish machine and near soda syrup hookups.

Basic – Cleaned and sanitized equipment or utensils not properly stored

Fryer skimmer stored on floor on cooks line. nnPlastic containers on shelf outside of office wet nesting.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple drinks on counter by steam table on cooks line, employee placed drinks at the bottom. Corrected On-Site Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Black shoes on top of bags of mashed potato dry mix, employee moved shoes. Corrected On-Site

Basic – Equipment in poor repair

Walk in cooler doors gasket torn. nRed plastic lids on containers in walk in cooler cracked. Repeat Violation

Basic – Floor area(s) covered with standing water

In back hallway near wood pieces for the smoker.

Basic – Light shield damaged/in disrepair

Light shield missing from piece in back hallway area near wood pieces.

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

Wooden shelves outside of office. nWooden pieces attached to wall surrounding air unit above Three compartment sink.

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

Sides of the fryers. nReach in freezer gasket on cooks line. nInterior reach in freezer on cooks line. nExterior bulk seasoning containers. Repeat Violation

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Tomatoes and peppers in original cardboard boxes on shelf above baked beans in walk in cooler, operator moved unwashed produce below. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Container of flour under prep table. Repeat Violation

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

0ppm, employee tried priming line but unable to get it to work, Three compartment sink was set up.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef Patties over fries in reach in freezer on cooks line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nranch (51F – Cold Holding); coleslaw (47F – Cold Holding); potato salad (44-48F – Cold Holding) in server reach in cooler. Spoke about placing ice inside cooler during busy lunch rush. nbeef (48F – Cold Holding); sausage (44F – Cold Holding); noodles (44F – Cold Holding) walk in cooler blowing at 40F, 2 truck deliveries this morning, walk in cooler door also has a large gap under door. Warning

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

Interior ice machine. nInterior salamander.

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

Handwash sink at the end of the cooks line. Employee placed towels at sink

nNo handwashing sign at sink at the end of cooks line and Handwash sink in the warewashing area. nnNo soap at sink in warewashing area. Corrective Action Taken

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

In warewashing area.