Dickey's Barbecue Pit #621

*10 Clean Sight and Touch

Can opener blade observed with heavy debris build-up

*21 Outfitter-Certified Food Manager

Food manager certificate expired>renew

*22 Accredited food handler certificate - 60 days

Renew food handler certificates

*32 Equipment and Utensils Multiuse Materials durable

Replace can opener blade

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Since can opener blade dirty all other foods opened with it is contaminated

*41 Food storage containers, identified with common name of food.

Label bulk spice container

*42 Dirty nonfood contact surfaces

Clean food waste in walk-in cooler

*02 Cold Hold (41øF/45øF or below)

Cole slaw and potato salad around 46 F>made recommendation to put in smaller trays and put ice under them

*10 Clean Sight and Touch

Potato dicer still dirty/with residue

*32 Equipment and Utensils Multiuse Materials durable

Can opener blade needs to be changed

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler

*45Physical Facilities Floors,Walls,Ceilings

Fix base boards in prep area

*02 Cold Hold (41øF/45øF or below)

*Meats & condiment/sides in walk-in cooler ranging from 46 F to 48 F>must look into why cooler isn't getting cold enough

*10 Clean Sight and Touch

Potato dicer dirty/residue on cutting edges

*18 Toxic items labeling-non original container

Chemical spray bottles not labeled

*21 RFSM - Not On Site

RFSM not on site

*24 Food Labeling- with common name of the food

Label barbeque sauce out for customers

*28 Date marking combined ingredients for RTE/ TCS food

Properly date mark food in walk-in cooler

*31 Individual, disposable towels

No paper towels at hand sink

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

Do not store food on floor

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Do not use bowls to scoop bulk-ingredients

*42 Dirty nonfood contact surfaces

Clean racks/shelves in walk-in cooler

*45Physical Facilities Floors,Walls,Ceilings

Fix floor boards across kitchen

*47 Health permit posted

Health permit not posted

*32 Equipment and Utensils Multiuse Materials durable

*41 Food storage containers, identified with common name of food.

Label all bulk containers with contents

*02 Cold Hold (41øF/45øF or below)

Coleslaw & potato salad not at appropriate temperature

*18 Toxic items labeling-non original container

Relabel chemical spray bottles

*39 Equipment in good repair and proper adjustment.

Re-adjust reach-in freezer>fix gaskets

*41 Food storage containers, identified with common name of food.

Label all spice mizes

*42 Dirty nonfood contact surfaces

Clean floor drains

*45Physical Facilities Floors,Walls,Ceilings

Fix broken floor tiles and base boards

*47 Health permit posted

Post Health Permit in public view/call office to get replacement

*29 Food thermometers provided and accessible

missing or broken thermometers inside cooler units must be have visible and working thermometers

*47 Handler-Certificate Not on site

missing some current food handler cards on site must be have current food handler cards on site

*45Physical Facilities Floors,Walls,Ceilings

floors tiles broken at prep back area must be replace or repair to proper condition

*39 Equipment in good repair and proper adjustment.

WI cooler and RI cooler at front area broken must be have replace or repair to proper condition all cooler units must be maintain 40 F or below

*02 Outfitter-Food Temperatures (Cold).

WEI cooler at 47 F during operational hours must be maintain temperature at 40 f or below to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

meat 47 F , vegetables 48 F , sauce 56 F

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers inside RI freezer unit must be have date marks on food containers in all areas

*47 RFSM Certificate - Not Display

missing current RFSM certificate must be have current FSM registered with the city

*39 Soiled linens storage

soiled linen container with out lid must be have cover lid to avoid pest harboring and unlawful smells

*42 Floors/walls/ceiling/nonfood dirty

floors inside WI cooler unit dirty with soils, blood dripping, food debris and litter must be clean to avoid cross contamination ceiling dirty with dust and soils accumulations must be clean to

*02 Outfitter-Food Temperatures (Cold).

WI cooler 45.3 F PIC must be ensure WI cooler unit maintain proper food temperature of 40F or below

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*39 Equipment and Utensils Storage

utensils storage on top of cleaning equipment must be out the floor and a designed area to avoid cross contamination

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers in all areas must be have date marks on food containers inside cooler units and in all areas

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers inside cooler units

*39 Store equipment & utensils in a clean, dry place

wood at floor level on cardboard wood must be keep on a safe and dry area out floor level

*45 Premises shall be maintained in good repair

floor tiles broken or missing must be replace or repair to proper condition ceiling tiles with water marks inside prep area must be replace or repair to proper condition some lights broken at p

*38 Time/temperature controlled for safety food, slacking

WI cooler slacking temperature must be maintain food temperature of 40 F or below to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment, floors inside WI cooler and in all areas dirty with food debris, litter, soils and grease accumulations must be clean to avoid cross contamination walls and ceiling in al

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*43 Ventilation systems:no public health hazard

unlawful discharge by improper vent hood construction must be replace or repair to eliminate unlawful discharges during operational hours

* 21 RFSM notify 10 days & replacement in 45 days

expired RFSM certification must be have current FSM registered with the city

*45 Premises shall be maintained in good repair

floors tiles broken in all areas must be replace or repair to proper condition to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to avoid cross contamination gaskets broken on cooler units must be replace or repair to maintain proper food temperatures

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty inside and outside with food debris, grease accumulations and soils deposits must be clean to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*10 Clean Sight and Touch

Clean can opener and inside RIF.

*31 Individual, disposable towels

*32 Damaged Equipment

Replace torn cooler gaskets.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store personal beverage in designated area.

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

Clean fan covers to WIC.

*45 Premises shall be maintained in good repair

Replace missing/broken cove base and floor tiles.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*07 Food safe, good condition, unadulterated, and honestly presented

no carbon board allow to directly hold marinated beef

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket store next to togo boxes

*10 Q.A. PPM - follow manufacturer's direction

0 ppm quat

*21 RFSM - Not On Site

expired rfsm

*22 Handlers-Certificate Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

cheeses

*32 Damaged Equipment

torn gasket of wic

*14 When to wash hands before donning new gloves

*31 Individual, disposable towels

*10 Clean Sight and Touch

provide cleaning for the freezer

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw turkey above meat Raw meat and oncion store together Raw eggs above cheese

*28 Date marking > 24 hrs,on site,temp 41F

cole slaw

*21 RFSM - Not On Site

Expired RFSM

*42 Nonfood-contact surfaces material

No towel allow under the drinking cups

*36 Cloths in-use for wiping between uses stored

Mop cloth stored on back prep table. When not in employee's hands, cloths should be stored in sanitizing solution.

*10 Q.A. PPM - follow manufacturer's direction

Three compartment sink was at 100ppm Quaternary Ammonium. Sanitizer bucket was at 100ppm Q.A. Both solutions were warm to touch. Please review manufacturer's directions. Most Q.A. solutions sh

*30 Does Establishment have a current valid permit posted?

Location is past due on permit fees aged as follows: 1-30 Days $0.00 31-60 Days $111.00 61-90 Days $318.00 91-120 Days $0.00 121+ Days $1,434.58 Net due for permit $1,863.58 Last payment

*45 Floor& wall junctures- coved & sealed

Broken tiles by rear delivery entrance

*31 Individual, disposable towels

No paper towels available at hand wash sink near rear door.

*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste

Roof leaks onto front entrance door. Other leaks apparent in dining room area.

*45 Premises shall be maintained in good repair

FIX BROKEN FLOOR TILE

*31 Handwashing lavatory - accessible

ELECTRIC CORDS GOING ACROSS HAND SINK

*03 Food products not maintained at 135øF or above

RIBS 127 DEGREE F

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL ITEMS PERSONAL FOOD ON PREP TABLE

*44 Trash can provided for papertowel waste

AT ALL HAND SINKS

*34 Controlling pests. Eliminating harborage conditions

OBSERVE LIVE ROACHES IN KITCHEN AREA

*18 Licensed pest control applicator only

NO RAID IN THE KITCHEN AREA

*36 Cloths in-use for wiping between uses stored

*19 Hand sink water temperature below 110'F

HAND SINK BY ICE MACHINE 87 DEGREE F

*10 Clean Sight and Touch

CLEAN CAN OPENER