Smokey Johns' BBQ

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

cover

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

must store drink in designated area

*42 Floors/walls/ceiling/nonfood dirty

detail clean all floor drains throughout the kitchen

*02 Cold Hold (41øF/45øF or below)

cold foods must be held at 41 degrees f or below

*45 Premises shall be maintained in good repair

adjust air vent over food prep area observed door sweep in bad repair repair floor

*36 Cloths in-use for wiping between uses stored

wiping cloths

*24 Food Labeling- with common name of the food

label squeeze bottles

*45 Premises shall be maintained in good repair

clean and organize all storage areas

*42 Dirty nonfood contact surfaces

clean to remove build up of dry ingredients

*10 Clean Sight and Touch

remove heavy build up on shelves in wic

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

remove heavy dust build up on a-c units

*27 Cool TCS foods using proper methods

do not cool food down at room temperature use an approved method

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

store employee drinks in a designated area

*43 Light bulbs, light shields provided

replace blown out lights

*18 Toxic items labeling-non original container

label chemicals with common name

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

ribs observed thawing in standing water-cos

*31 Individual, disposable towels

Provide paper towel for the hand sink

*02 Cold Hold (41øF/45øF or below)

Ham 51'f, turkey 55'f

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

Provide date marking for all the food containers in wic

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

Observed raw chicken store next to raw beef

*06 Discard TCS if date marked exceeds temp & time

Peach container 10/22

*34 Pest Control

Observed flies in prep area

*03 Food products not maintained at 135øF or above

Sausage 105'f, brisket 108'f

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

Provide date marking for all foods in the wic

*03 Food products not maintained at 135øF or above

Fried chicken 125'f

*34 Outer openings:closing holes, gaps

Seal open gaps for the back doors

*32 Damaged Equipment

Observed leaking inside the wic

*42 Floors/walls/ceiling/nonfood dirty

Provide cleaning for the floor inside wic

*10 Clean Sight and Touch

Provide cleaning for the coolers

*06 Discard TCS if date marked exceeds temp & time

bean exp 3-12, 3-22

*02 Cold Hold (41øF/45øF or below)

tomato 51'f sour cream 55'f

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

Provide date marking for cheese, meats, egg... containers

*34 Outer openings:closing holes, gaps

Seal open gaps for the back door

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

observed raw eggs store above potato and next to milk

*31 Handwashing lavatory - accessible

observed big trash can blocks the hand sink

*10 Clean Sight and Touch

Provide cleaning for the ice machine

*03 Food products not maintained at 135øF or above

sausage 103'f chicken 123'f

*34 Pest Control

observed flies in the kitchen

*10 Clean Sight and Touch

provide cleaning for the WIC

*47 Handler-Certificate Not on site

*32 Damaged Equipment

replace the damaged cutting board

*02 Cold Hold (41øF/45øF or below)

cheese:56

*42 Nonfood-contact surfaces material

no towel allow under the container, utensil

*02 Cold Hold (41øF/45øF or below)

cole slaw 55'f

*03 Food products not maintained at 135øF or above

rib 105'f. ham 114'f

*10 Q.A. PPM - follow manufacturer's direction

500 ppm quat

*18 Toxic items storage adjacent to food/utensils

observed sanitizer bucket store next to food containers

*03 Food products not maintained at 135øF or above

130.9 F - CABBAGE 125.3 F - MASHED POTATOES

*18 Toxic items labeling-non original container

NON ORIGINAL CHEMICAL SPRAY BOTTLES NOT LABELED

*42 Dirty nonfood contact surfaces

DUST ACCUMULATION ON THE FAN COVERS OF THE WALK IN COOLER

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

CHEMICAL SANITIZER BUCKETS RESTING ON FLOOR

*43 Light bulbs, light shields provided

LIGHT BULBS NOT SHINING UNDER THE VENT HOODS

*19 One Inch Air Gap

*34 Outer openings:closed,tight-fitting windows

*35 Hair Restraints effective

*10 Clean Sight and Touch

*22 Handlers-Certificate Not On Site

*34 Pest control-routine inspections for

FLIES OBSERVED

*45 Premises shall be maintained in good repair

SEAL HOLE IN CEILING

*18 Toxic items used according to law

BUCKET SANITIZER TOO STRONG

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

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

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

REPLACE MISSING CEILING TILES

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

CLEAN INSIDE OF REACH IN COOLER

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

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

STORE RAW EGGS BLOW OTHER FOOD PRODUCTS IN REACH IN COOLER

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

*43 Light bulbs, light shields provided

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

*03 Food products not maintained at 135øF or above

*19 Water & Plumbing in good repair- per code

*34 Outer door: solid,selfclosing,tightfitting

REAR DOOR SHOULD BE CLOSED AT ALL TIMES

*36 Cloths in-use for wiping between uses stored