Kooly's BBQ

*32 Damaged Equipment

replace missing front panel of ric

*10 Clean Sight and Touch

bottom shelves and inside walls of ric units observed with product splash and debris accumulation

*34 Outer openings:closing holes, gaps

seal bottom of back door properly to prevent entrance of insects and rodents

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

observed large utensils on cook line stored in container of stagnant water at 74 degrees f maintain 135 degrees f or grater or in a dipper well

*37 Storing the food at least 15 cm (6 inches) above the floor

observed boxes of product stored on the floor on cook line.

*31 Handwashing lavatory - accessible

maintain hand sink accessible . observed equipment on top

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

use proper shelving order in all ric. all meats and produce observed stored on top of one another

*47 Handwashing signage

provide paper hand washing sign for all hand sinks

*21 RFSM - Not On Site

RFSM expired, needs to renew

*29 Food thermometers provided and accessible

Provide thermometer for cold holding unit for baked potato toppings

*34 Outer door: solid,selfclosing,tightfitting

Fix gap at rear exit

*36 Cloths in-use for wiping between uses stored

Keep wiping clothes in sanitizer solution in between uses

*42 Dirty nonfood contact surfaces

Clean insides of reach-in freezer/cooler

*45 Premises shall be maintained in good repair

Fix broken floor tiles and replace gaskets in reach-in cooler