LOCKHART SMOKE HOUSE.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

cheese 55 F milk 60 F eggs 55 F

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

missing writing employee health policies

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

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

missing writing employee health policies

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

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

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

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

missing body fluids clean up procedures / spill kit

PIC need ensure proper use of sanitizing solutions

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

COLESLAW IN THE REACH IN COOLER: 48.9 F

CLEAN THE INTERIOR PANEL OF THE ICE MACHINE

BULK FOOD SEASONING CONTAINERS NOT LABELED

UNLABELED CHEMICAL SPRAY BOTTLES, MEDICINES IN THE FOOD PREP AREA

SEVERAL BROKEN REACH IN COOLER GASKETS

FLIES OBSERVED IN THE ESTABLISHMENT

STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE

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

CLEAN ALL REACH IN COOLER AND FREEZER GASKETS

PROVIDE A LIGHT SHIELD FOR THE LIGHTING UNIT MISSING ONE

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

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

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

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

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

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

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

LABEL THE BULK FOOD CONTAINERS OF FLOUR

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

SEVERAL BROKEN REACH IN COOLER GASKETS

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

OBSERVED A FOOD PREPARATION WORKER SLICING BRISKET WIHOUT A HAIR RESTRAINT