Park Avenue Bar-b-que & Grille

Basic – Bowl or other container with no handle used to dispense food

Plastic bowl used to dispense flour on prep station. Operator removed. Corrected On-Site

Basic – Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen.

Basic – Cutting board has cut marks and is no longer cleanable-at cook line.

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

Cell phone stored on top of wet napkins packages at servers area; purse stored with single service items like plastic forks and condiment packets at the bar; stored properly Corrected On-Site

Basic – Food stored on floor

Cases of frozen ribs stored on the floor by prep sink in the back of the kitchen. Operator stored properly.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust-plastic air cuties in walk-in cooler

Basic – Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

Basic – Time/temperature control for safety food thawed in an improper manner

Cases of Ribs thawed at room temperature nOperator moved to walk-in cooler; Corrected On-Site

Basic – Walk-in cooler shelves with rust that has pitted the surface.

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

Container with raw ribs stored above buckets of pickles and barbecue sauce. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Mac and cheese (122F – Hot Holding) in the steam table at cook line; food is not stirred and not covered; operator stirred food; rechecked at 142 F. Corrected On-Site