Dickey's BBQ

*21 RFSM - Not On Site

*32 Nonfood surfaces-design to be cleaned easily

Remove tape on floor

*45 Premises shall be maintained in good repair

Repair broken door

*10 Clean Sight and Touch

*43 Ventilation hood-prevent grease dripping

Heavy accumulation of grease on ceiling, provide surface clean.

*21 RFSM - Not On Site

RFSM expired. Provide and register new CFM.

*27 Cooling, heating, and holding capacities. Equipment

Provide WIC to hold TCS foods at 41 Degrees F or below at all times.

*29 Sanitizing solutions, testing devices

Provide test strips for sanitizer (Quat).

*20 Grease Trap Tickets

Maintain GT record on site.

*32 Maintain in Good Repair

Cold hold cabinet being supported with a container. Repair or remove.

*45 Premises shall be maintained in good repair

Adequate ventilation shall be provided for grease vapor equipment(fryer/range)

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * RIC 48* potato salad 46* coleslaw 48* cheese 49*

*10 Clean Sight and Touch

clean the exterior/enterior of knife holder mildew in the ice machine dirty can opener

*42 Floors/walls/ceiling/nonfood dirty

clean dust on ceiling and walls clean build up on walls and equipment

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * potato salad 48* RIC 48* coleslaw 48* cheese 48* move foods in RIC to WIC

*10 Clean Sight and Touch

clean exterior of knife holder clean can opener mildew in the ice machine

*42 Floors/walls/ceiling/nonfood dirty

clean dust on ceiling and walls clean up on walls and equipment clean cooler used for utensil storage

*32 Equipment and Utensils Durability and Strength

Remove foil shelf liners from bottom shelf of hot box. Repair or remove broken RIC.

*19 Water & Plumbing in good repair- per code

3 COMP SIN

*32 Approved Food Contact Equip.

*21 RFSM - Not On Site

*10 Clean Sight and Touch

DIRTY CAN OPENER

*29 Mechanical holding unit, thermometer location

*32 Approved Food Contact Equip.

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

coleslaw under temp

*03 Food products not maintained at 135øF or above

baked beans and spinach under temp

*03 Food products not maintained at 135øF or above

Cooked ribs held at 117.8 degrees

*02 Cold Hold (41øF/45øF or below)

Pickles held at 50.4 degrees Banana pudding displayed outside of refrigeration

*42 Nonfood-contact surfaces material

Cardboard lined shelves

*42 Nonfood-contact surfaces material

Concrete block used for a paper towel holder base

*32 Equipment and Utensils Durability and Strength

Home style refrigerator

*02 Cold Hold (41øF/45øF or below)

POTATO SALAD 47*F, CHEESE 59.2*F

*29 Cold/hot hold unit thermometer easily viewable

POST IN CUSTOMER VIEW

*10 Clean Sight and Touch

CLEAN ALL

*12 Gloves Single Use

PROPERLY WEAR GLOVES

*03 Food products not maintained at 135øF or above

BRISKET 110*F , PORK 124*F

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS & ETC..

*37 Dispensing equip. no contact w/ lip-contact surfac

KEEP CUPS PROTECTED

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH HANGING FROM EMPLOYEES

*35 Hair Restraints effective

PROVIDE FOR ALL

*27 Cooling, heating, and holding capacities. Equipment

REMOVE ALL HOMESTYLE COOLERS: PROVIDE NSF APPROVED FOR COMMERCIAL REFRIGERATION

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*47 Health permit posted

POST IN CUSTOMER VIEW

*12 Gloves Single Use

EMPLOYEES FAILED TO CHANGE GLOVES: EMPLOYEE PULLING UP PANTS WITH GLOVES ON

*42 Floors/walls/ceiling/nonfood dirty

*14 When to wash hands

LACK OF HAND WASHING

*45 Attachments to walls and ceilings shall be easily cleanable

CLEAN FAN & ETC....

*35 Hair Restraints effective

PROVIDE FOR ALL

*10 Clean Sight and Touch

CLEAN ALL

*02 Cold Hold (41øF/45øF or below)

TOMATOES 43*F, CHICKEN SALAD 56*F, Guacamole 45.1*F

*34 Outer openings:closing holes, gaps

SEAL ALL HOLE AND GAPS

*22 Handlers-Certificate Not On Site

PROVIDE FOR ALL

*10 Clean Sight and Touch

*03 Food products not maintained at 135øF or above

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

*32 Maintain in Good Repair

gaskets

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

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

*32 Maintain in Good Repair

gaskets

*42 Nonfood-contact surfaces material

dirty microwave

*43 Light bulbs, light shields provided

missing in walk in cooler

*10 Clean Sight and Touch

dirty ice machine

*43 Light bulbs, light shields provided

missing in walk in cooler

*42 Nonfood-contact surfaces material

dirty microwave

*10 Clean Sight and Touch

dirty ice machine

*43 Clean vent syst:Intake/exhaust air ducts

dusty vents in WIC

*10 Clean Sight and Touch

dirty microwave

*43 Light bulbs, light shields provided

missing light shield in WIC

*42 Nonfood-contact surfaces material

dirty gasket in RIC

*36 Cloths in-use for wiping between uses stored

*39 Equipment and Utensils Storage

ice scoop touching unapproved surace

*10 Clean Sight and Touch

dirty microwave

*42 Nonfood-contact surfaces material

dirty gaskets

*36 Cloths in-use for wiping between uses stored

*43 Light bulbs, light shields provided

missing light shield in WIC

*43 Clean vent syst:Intake/exhaust air ducts

dusty vents in WIC

*39 Equipment and Utensils Storage

ice scoop touching unapproved surface

*27 Cooling method, criteria - using ice bath

water not at guacamole level

*02 Cold Hold (41øF/45øF or below)

guacamole 54.0F, tomatoes 48.1F

*14 Hands wash procedures-without soap

employee washed hands for less that 20 seconds