Reed's BBQ

*18 Unnecessary chemicals not allowed

unapproved chemicals

*45 Premises shall be maintained in good repair

missing ceiling tiles in dining room

*43 Light bulbs, light shields provided

light bulb out in the vent a hood

*29 Sanitizing solutions, testing devices

need to have test strips for sanitizer solution

*42 Dirty nonfood contact surfaces

dirty ceiling fans in wic

*03 Food products not maintained at 135øF or above

green beans 103, pasta 103.8 degrees f

*22 Accredited food handler certificate - 60 days

provide food handler card

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

clearly date mark TCS food for 7 days only

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

*39 Store all equipment & utensil covered or inverted

invert to go boxes

*39 Store all equipment & utensil covered or inverted

invert to go boxes

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

clearly date mark TCS food for 7 days only

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

under cold running water not standing water

*34 Pest control-routine inspections for

observed roaches

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves, freezers, cooler, can opener holder

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*39 Store all equipment & utensil covered or inverted

invert to go boxes

*35 Hair Restraints effective

employee shall cover hair

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves, gaskets

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

observed raw shelled eggs stored above drinks in walk in cooler raw fish above rte food

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler

*22 Accredited food handler certificate - 60 days

provide food handler card

*21 RFSM - Not On Site

manager with rfsm certificate not on site

*02 Cold Hold (41øF/45øF or below)

potato salad 48.6 degrees f, per person in charge potato salad prepared two days ago

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*29 Sanitizing solutions, testing devices

provide test strips

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

store food 6 inches off the ground

*14 When to wash hands before donning new gloves

employee did not wash hands before putting gloves on

*31 No soap at handsink

missing soap at hand sink

*18 Toxic items labeling-non original container

provide label for chemical spray bottle

*36 Cloths in-use for wiping between uses stored

store wet cloths in sanitizer bucket

*42 Dirty nonfood contact surfaces

clean shelves in walk in cooler, clean freezers

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

personal food and drinks store away from the customer foods

*47 Other Violations

organize office area, remove all unnecessary articles, chocking poster

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

clearly date mark TCS food for 7 days only

*34 Pest control-routine inspections for

observed fruit flies

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, shelves,

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

store food 6 inches off the floor BBQ sauce container

*34 Outer openings:closing holes, gaps

repair gap at entrance door

*05 Reheat 165øF--microwave

reheat food in microwave oven to reach 165 degrees f observed 87 degrees f

*47 Handwashing signage

provide in restroom

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

*21 RFSM - Not On Site

manager with RFSM certificate not on site

*22 Handlers-Certificate Not On Site

provide food handler card

*03 Food products not maintained at 135øF or above

macaroni cheese 121, bbq sauce on hot holding table 101, ribs in warmer 123.8 degrees f

*34 Pest control-routine inspections for

observed flies

*46 Covered waste receptacle for women's restroom

PROVIDE COVERED RECEPTACLE IN WOMEN RESTROOM

*02 Cold Hold (41øF/45øF or below)

BBQ sauce 74.5 degrees f (prepared on 6/17/2020, kept in cooler over night and removed from cooler this morning-per PIC information)

*47 Handwashing signage

provide hand washing sign in restroom

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

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

food (potatoes) sit on floor, store food 6 inches off the floor

*39 Utensils, single serve items 6 inches off - floor

utensils in box in dining room sit on floor, store utensils 6 inches off floor

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

personal drink bottles stored next to customer food

*14 When to wash hands before donning new gloves

employees must wash hands and change gloeves after going outside

*20 Grease Trap Tickets

updated grease trap manifest must be provided

*39 Store equipment & utensils - avoid contamination

knives must be stored in manner that minimizes environmental contamination

*18 Unnecessary chemicals not allowed

raid (insecticide) product observed in kitchen premises

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

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw eggs stored above cooked beef

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

potato boxes must not be on the floor

*33 Manual ware washing, sink compartment requirement

employee did not sanitize utensils as required

*47 Other Violations

RFSM, health permit, sales tax, and inspection available sign must be visible to customers

*22 Handlers-Certificate Not On Site

*10 Chlorine sanitizer concentration, minimum temp.

*21 RFSM - Not On Site

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

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

dented cans

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

Remove foil liners from shelves.

*34 Outer door: solid,selfclosing,tightfitting

back door

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

*45 Drying Mops-air dry

*43 Light bulbs, light shields provided

*19 One Inch Air Gap

*36 Cloths in-use for wiping between uses stored

*27 Cooling method, criteria - smaller portions

*43 Light bulbs, light shields provided

Provide the plastic coated bulbs or shield the bulbs with covers.

*38 Thawing. under running water criteria

Thaw in sink completely submerged under running water or in refrigerator over night or micro wave oven.

*44 Waste receptacles outdoors/tight fitting lids

close the dumpster door lids.

*29 Cold/hot hold unit thermometer easily viewable

the thermometers in all deep freezers. ( visible thermometers)

*42 Nonfood-contact surfaces material

Remove the foil from the counter top of the tables and storage area below the prep table.

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

store single use containers in large boxes off the floor 6 inches .

*36 Wet wiping cloths shall be laundered daily.

Place moist wiping clothes in the liquid sanitizer when not in use.

*34 Outer door: solid,selfclosing,tightfitting

Repair the back door weather stripping ( large gap in the frame and door )

*28 Date marking commercially prepared of RTE/PHF

the large slabs of meat ( ribs) not dated in the walk in cooler.

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*31 Individual, disposable towels

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

cannot use anymore black trash bags need to use clear plastic bags to keep food package inside WIC

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cannot use paper bags to keep surfaces free of oil

*35 Outer Clothing, Clean Condition

need clean apron to prevent contamination

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

eggs in top of the shelf

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

missing writing employee health policies