Lockhart Smoke House

*21 RFSM - Not On Site

*34 Pest Control

*18 Toxic items storage adjacent to food/utensils

*47 Other Violations

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

*10 Clean Sight and Touch

*35 Hair Restraints effective

*27 Cool TCS foods using proper methods

*45 Premises shall be maintained in good repair

*22 Accredited food handler certificate - 60 days

*42 Floors/walls/ceiling/nonfood dirty

build up observed on walls

*45 Lockers to be used to store personal items

properly store personal items purse/jackets

*03 Food products not maintained at 135øF or above

mac-n-cheese observed at 80 degrees f(counter top kitchen) smoked chicken breast observed at 114 degrees f

*34 Pest control-routine inspections for

observed gnats at hand sink-bar

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

properly store personal drinks in food prep area

*10 Clean Sight and Touch

RESIDUE OBSERVED INSIDE OF ICE MACHINE(ICE SHOOT). CLEAN AND SANITIZE.

*29 Sanitizing solutions, testing devices

PROVIDE CHLORINE TEST STRIPS.

*42 Floors/walls/ceiling/nonfood dirty

GRIME ON WALLS AND ON CELING

*43 Clean vent syst:Intake/exhaust air ducts

DUST BUILD UP ON INTAKE VENTS.

*45 Premises shall be maintained in good repair

OBSERVED EXPOSED WALLS, FALLING COVE BASE. REPAIR.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED EXPOSED WALLS, FOOD DEBRIS BUILD UP ON FLOORS AND ON SURFACE OF COKE SYRUP RACK. REMOVE HARBORING CONDITIONS.

*28 Date marking commercially prepared RTE/ TCS food

LACK OF DATEMARKING

*45 Floor contruction requirements

REPAIR ALL : OBSERVED POOLING WATER AND DAMAGE FOODS

*39 Store all equipment & utensil covered or inverted

*31 Handwashing lavatory - allow convenient

PROVIDE ON SERVING LINE

*03 Food products not maintained at 135øF or above

SAUSAGE 125*F, CHICKEN 125*F

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN ALL

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEES HANDLING RTE FOODS WITH BARE HANDS

*45 Floor contruction requirements

REPAIR FLOORS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*03 Food products not maintained at 135øF or above

BAKED BEAN 118*F, BRISKET 125*F IN HHU

*19 No Hot Water / Water heater 50 gallon min.

NO HOT WATER AT HANDSINK IN BAR

*10 Clean Sight and Touch

CLEAN ALL

*39 Loosely cover cooling foods

PROVIDE FOR ALL

*31 Individual, disposable towels

PROVIDE

*47 Handwashing signage

PROVIDE FOR ALL

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

PERSONAL DRINKS STORED WITH CUSTOMER ITEMS

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

OBSERVED BOTTLE STORED IN ICE FOR CONSUMPTION

*22 Handlers-Certificate Not On Site

missing employees food handler certifications must be have food handler cards on site

*45 Ceiling easily cleanable and light in color

ceiling tiles missing and brown color on prep area must be replace or repair to avoid cross contamination

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

food surfaces must be clean and sanitize after contamination occurs or when observed during operational hours

*10 Equipment and Utensils Cleaning-contamination

all equipment dirty with food debris and stagnant water on all areas including bar cooler units must be clean to avoid cross contamination

*34 Outer openings:closing holes, gaps

holes on ceiling and walls must be close all holes to avoid pest harboring

*42 Floors/walls/ceiling/nonfood dirty

floors walls and ceiling dirty with soils accumulations and grease residues must be clean all areas to avoid contamination

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units with rust and oxidize must be replace or repair to avoid cross contamination shelving under prep tables with oxidation and rust must be replace or repair to proper co

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

missing lids on cheese containers inside cooler unit must be cover to avoid cross contamination

*45Physical Facilities Floors,Walls,Ceilings

floors inside kitchen area with cracks and rough surfaces floors must be have smooth surfaces and easy to clean

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer buckets at floor level must be 6 inches out the floor level

*34 Windows or doors protected against the entry criteria - air curtain

missing air curtains in all entry doors must be have air curtains to avoid pest harboring inside establishment

*35 Hair Restraints effective

missing hair restrains on employees must be have hair restrains to avoid contamination

*44 Soiled receptacles and waste handling units cleaned

drainage waste water receptacles dirty with food debris on all areas must be clean to avoid pest harboring and contamination

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer bucket at floor level at the bar and prep area sanitizer buckets must be 6 inches out the floor level to avoid contamination

*45 Clean facilities as often as necessary.

floors, walls and ceiling in all areas dirty with soils residues and grease accumulations must be clean all areas to avoid food contamination as often is necessary during operational hours

*02 Cold Hold (41øF/45øF or below)

cheese 55 F milk 60 F eggs 55 F

*45Physical Facilities Floors,Walls,Ceilings

cement floors in different area with cracks and rough surfaces must be repair to a smooth easy to clean surfaces

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

missing writing employee health policies

*39 Equipment in good repair and proper adjustment.

back RI cooler unit inside bbq pit not working properly temperature at 65 F must adjust or repair to maintained proper food temperature at 40 F or below to avoid cross contamination by pathogens us

*45 Premises:Cleaning, frequency and restrictions

premises walls ceiling and floors behind equipment dirty and with debris must be clean during operational hours

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

missing writing employee health policies

*24 Food Labeling- with common name of the food

missing food labeling in food containers inside food containers must be label all food containers inside cooler units

*39 Equipment in good repair and proper adjustment.

shelves inside cooler units rust and oxidize must be replace or repair to smooth surface

*10 Equipment and Utensils Cleaning-contamination

all cooler units inside and outside soiled and dirty must be clean to remove contamination any time during operational hours ice machine must be clean of mold and contamination

*32 Smooth Contact Surfaces

cutting boards non smooth surface must be clean and be in good condition - smooth surface - at front prep area

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*21 PIC ensures employees are properly sanitizing equi

PIC need ensure proper use of sanitizing solutions

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

missing date marking inside cooler units food containers must be date marking all food containers inside cooler units

*02 Cold Hold (41øF/45øF or below)

COLESLAW IN THE REACH IN COOLER: 48.9 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

*24 Food Labeling- with common name of the food

BULK FOOD SEASONING CONTAINERS NOT LABELED

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLES, MEDICINES IN THE FOOD PREP AREA

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER GASKETS

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE ESTABLISHMENT

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

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

PERSONAL DRINKS STORED IN THE REACH IN COOLER (WHERE CUSTOMER POTATO SALAD, COLESLAW ETC ARE STORED

*42 Dirty nonfood contact surfaces

CLEAN ALL REACH IN COOLER AND FREEZER GASKETS

*43 Light bulbs, light shields provided

PROVIDE A LIGHT SHIELD FOR THE LIGHTING UNIT MISSING ONE

*45 Premises shall be maintained in good repair

RE ATTACH THE INTAKE VENT COVER (MEN'S RESTROOM) ( LOOSE)

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR ALL HAND SINKS (WOMEN'S RESTROOM AND THE HAND SINK IN THE KITCHEN)

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE EXTREMELY SOILED FLOOR DRAIN UNDER THE PREP SINK (HEAVY GREASE AND SOIL PRESENT)

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USES

*31 No soap at handsink

PROVIDE SOAP FOR THE HAND SINK THAT IS MISSING IT IN THE FOOD PREPARATION AREA

*43 Light bulbs, light shields provided

PROVIDE A LIGHT SHIELD FOR THE UNIT MISSING ONE IN THE FOOD PREPARATION AREA PROVIDE A NEW LIGHT SHIELD FOR THE UNIT THAT IS BROKEN

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE A THERMOMETER FOR THE UNIT MISSING ONE NEAR THE BBQ PIT

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

LABEL THE BULK FOOD CONTAINERS OF FLOUR

*42 Dirty nonfood contact surfaces

REMOVE DUST AND MOLD FROM THE FAN COVERS OF THE REACH IN COOLER NEAR THE BBB PIT

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER GASKETS

*47 Other Violations

PROVIDE A SPLASHGUARD FOR THE HAND SINK COMPARTMENT OF THE (FOUR COMPARTMENT SINK) IN THE BAR ADJUST THE HOT WATER HEATER TO YIELD AT LEAST 110.0 F OR MORE HOT WATER THROUGH ALL FAUCETS DURING THE

*35 Hair Restraints effective

OBSERVED A FOOD PREPARATION WORKER SLICING BRISKET WIHOUT A HAIR RESTRAINT