DUSTINS BBQ
1208 S RIDGEWOOD, EDGEWATER 321322716
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/31/2024
High Priority
6
Intermediate
1
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry items Corrected On-Site
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Kitchen
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in dry storage area Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Kick plate area of both walk in cooler doors
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving next to smoker,hood filters
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottom prep table shelf Repeat Violation
- 28-27-5:High Priority - Grease on the ground under smoker and matted/tar like in the grass behind smoker.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - burgers over whipped cream, walk in cooler ; - raw shrimp over pickles upright cooler Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over raw fish, upright cookline cooler Corrected On-Site Repeat Violation
- 03E-02-5:High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. In smoke for 1-1.5 hours per cook: at 11:06: pork 92F chicken 133F, turkey 114F, ribs 118F. @ 11:45, pork 108F and 141F, Turkey 131F, ribs 156F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 49F out at start of inspection and moved to server cooler. Operator added to time plan
- 03F-02-5: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 - salad bar cold items
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard heavily soiled corrected on site Can opener blade **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 1/31/2024 revealed 14 total violations (6 high priority, 1 intermediate, 7 basic).
Inspection on 9/21/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Bottom cookline BBQ sauce shelving Repeat Violation Warning - From follow-up inspection 2023-09-21: Bottom cookline shelving **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2023-09-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Right side hood filters soiled with blackened grease residue - Interior Cres-cor warmer - #10 Can storage reach Repeat Violation Warning - From follow-up inspection 2023-09-21: Right side hood filters **Time Extended**
Food safety inspection conducted on 9/21/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/20/2023
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Bottom cookline BBQ sauce shelving Repeat Violation Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee cooling towel in reach in freezer open bag of fish - back back on case of potatoes near back door Corrected On-Site Repeat Violation Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Right side hood filters soiled with blackened grease residue - Interior Cres-cor warmer - #10 Can storage reach Repeat Violation Warning
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. 1/2 pans soiled in areas with what appears to be pulled pork. Operator pulled to run through dish machine again Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Waitstation, wet towels in bucket with no sanitizer solution Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - sugar in large plastic bin, kitchen area corrected on site - powdered sugar at front counter Corrected On-Site Repeat Violation Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs up to 53F cooling from previous day Pulled pork up to 45F cooling from previous day Both in covered containers Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over open container of pickles, true cooler on cookline Corrected On-Site Repeat Violation Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish, True cookline cooler Corrected On-Site Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overnight on bottom shelf in True cookline cooler: Mac and cheese 52F, meat ends 54F, raw chicken 46F, raw fish 45F. See stop sale Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Corrected On-Site Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in waitstation Corrected On-Site Warning
Food safety inspection conducted on 9/20/2023 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).