Soulman's Bar-b-que

*47 Handwashing signage

provide handwashing sign

*10 Clean Sight and Touch

clean ice machine properly and no sanitizer on dishwashing machine

*43 Clean vent syst:Intake/exhaust air ducts

clean all vents

*35 Jewelry Prohibition

employee wearing hanging chains on hand

*32 Damaged Equipment

resurface chopping board

*29 Food thermometers provided and accessible

provide thermometer inside ric, wic

*37 Food shall be protected from contamination by storing the food in a clean, dry location

observed ice dripping on food boxes in wif

*18 Toxic items labeling-non original container

provide label for chemical spray bottles

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

observed cups sit on floor in dry room

*42 Dirty nonfood contact surfaces

clean gaskets, shelves, oven utensils dispenser, caulk around sinks

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

provide label for food storage containers

*10 Clean Sight and Touch

clean ice machine

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*45 Premises shall be maintained in good repair

repair damaged walls, cover holes

*21 RFSM - Not On Site

no food manager certificate

*32 Damaged Equipment

frame around ice machine damaged-replace

*35 Jewelry Prohibition

jewelry not allowed

*34 Outer openings:closing holes, gaps

repair gaps on doors

*10 Chlorine sanitizer concentration, minimum temp.

dish machine observed not dispensing sanitizer

*24 Food Labeling- with common name of the food

label all squeeze bottles

*14 When to wash hands

staff must wash hands after every contamination

*36 Cloths in-use for wiping between uses stored

properly store wet wiping towels

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

relabel bulk ingredients bins

*21 RFSM - Not On Site

expired

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

observed in use utensils in ingredient bins

*45 Drying Mops-air dry

hang wet mops to dry

*32 Damaged Equipment

observed cutting boards not in good repair

*18 Toxic items labeling-non original container

chemical spray bottles observed not labeled

*34 Pest control-routine inspections for

observed gnats in the kitchen prep area

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

clean air vents on vent covers in wic

*42 Ventilation hood systems

clean vent a hood filters

*35 Hair Restraints effective

observed employee without proper hair restraint

*18 Toxic items stored above food/utensils

Chemical spray bottle hanging over bread rack

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

Open employee drink stored throughout the kitchen area

*34 Pest control-routine inspections for

observed gnats at dish washing area

*02 Cold Hold (41øF/45øF or below)

Pot(ato) salad at serving line observed at 47 F/must be maintained at 41 F or below

*03 Food products not maintained at 135øF or above

Sausage observed inside the warmer at 120 F/ must be maintained at 135 F

*42 Dirty nonfood contact surfaces

Encrust grease build-up on grids/heating elements (serving line)

*45 Lockers to be used to store personal items

Provide a rack/hook for personal jackets

*21 RFSM - Not On Site

No RFSM observed during the inspection

*22 Accredited food handler certificate - 60 days

All food handlers must be trained in food safety

*10 Clean Sight and Touch

Upper inside panel of ice machine observed with pink slime. Can opener observed with product debris and accumulation

*32 Equipment & Utensils resistant pit,chip, crazing

Discard chipped rubber spatulas

*31 Handwashing lavatory - accessible

Maintain hands sinks accessible. Observed large container stored on top.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide the guidelines for the cleanup of bodily fluid and spill kits

*34 Outer openings:closing holes, gaps

Seal back door properly to prevent entrance of insects and rodents

*45Physical Facilities Floors,Walls,Ceilings

Patch holes in walls where needed. Seal hand sinks to wall properly

*44 Receptacles tight fitting lids, doors, or covers

Maintain outside dumpster doors closed when not in use

*42 Dirty nonfood contact surfaces

Wall and ceiling above cook and serving line observed with heavy dust and grease accumulation

*38 Thawing. under running water criteria

Thaw product properly. Observed 2 large beef cuts thawing at room temperature in back room area and meat thawing in standing water

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

Provide a splash guard on right side of hand sink in prep area

*02 Cold Hold (41øF/45øF or below)

COLESLAW ON LINE: 49.7 F POTATO SALAD ON LINE: 50.5 F

*03 Food products not maintained at 135øF or above

COOKED BEANS: 126.1 F ( ON SERVING LINE ) COOKED GREEN BEANS: 128.5 F ( ON SERVING LINE )

*36 Cloths in-use for wiping between uses stored

WET SANITIZING TOWEL NOT BEING STORED IN A SANITIZING BUCKET AFTER USE

*10 Clean Sight and Touch

ONE SANITIZING BUCKET ( LESS THAN 200 PPM, Q.A.)

*39 Soda nozzles and ice bin clean to remove soil

DIRTY, SOILED SODA NOZZLES ( CUSTOMER SODA FOUNTAIN )

*42 Dirty nonfood contact surfaces

DIRTY FAN COVERS IN THE WALK IN COOLER

*43 Clean vent syst:Intake/exhaust air ducts

DIRTY, HEAVY BUILD UP ON THE INTAKE VENT NEAR THE DRY STORAGE

*20 Grease Trap Tickets

LAST LIQUID WASTE MANIFEST ON SITE WAS FROM ( 04/ 15/ 2021 ) BEYOND 90 DAYS

*22 Accredited food handler certificate - 60 days

NO FOOD HANDLER CERTIFICATES ON SITE FOR THE ONSITE STAFF

*47 Other Violations

SEE ORIGINAL FOR SIGNATURE RFSM: JAMES GAROUTTE / 26625 / EXPIRATION DATE: 03/ 28/ 2023 PEST CONTROL: SDS PEST MANAGEMENT 01/ 20 / 2021 GREASE REMOVAL: LES 01/ 08/ 2021

*28 Do not exceed manuf. use by date

COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER )

*32 Damaged Equipment

CONDENSATION LEAK IN THE WALK IN COOLER

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

OPEN PERSONAL DRINK IN THE SERVING LINE AREA

*43 Clean vent syst:Intake/exhaust air ducts

DUSTY INTAKE VENT DUSTY VENT HOOD FILTERS

*02 Cold Hold (41øF/45øF or below)

COLESLAW: 52.1 F

*02 Cold Hold (41øF/45øF or below)

POTATO SALAD: 47.2 F MAINTAIN AT 41.0 F OR LESS

*03 Food products not maintained at 135øF or above

COOKED GREEN BEANS: 123.8 F MAINTAIN AT 135.0 F or below

*42 Dirty nonfood contact surfaces

DUST ACCUMULATION ON THE FAN COVERS ( WALK IN COOLER )

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN INTAKE VENT NEAR THE DRY STORAGE AREA ( KITCHEN )

*03 Food products not maintained at 135øF or above

COOKED CHICKEN UNDER TEMPERATURE ON SERVING LINE HELD AT 131.3 F

*22 Handlers-Certificate Not On Site

FOOD WORKERS ON SITE WITH EXPIRED FOOD HANDLER / MANAGER CERTIFICATES. PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL STAFF IMMEDIATELY

*28 Date marking commercially prepared of RTE/PHF

COOKED BRISKET AND SMOKED TURKEY (IN THE WALK IN COOLER, NOT DATE MARKED)

*35 Hair Restraints effective

KITCHEN STAFF NOT WEARING HAIR RESTRAINTS

*42 Dirty nonfood contact surfaces

DUST ACCUMULATION ON THE VENT HOOD FILTERS IN KITCHEN

*43 Clean vent syst:Intake/exhaust air ducts

HEAVY ACCUMULATION OF DUST ON THE KITCHEN INTAKE VENT

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THE HAND SINKS MISSING THEM IN THE KITCHEN

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE ( HEAVY BUILD UP PRESENT )

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

PERSONAL DRINK STORED WITH CUSTOMERS FOOD ITEMS

*47 Handwashing signage

PROVIDE IN WOMENS RESTROOM

*42 Nonfood-contact surfaces material

REMOVE CARDBOARD LINING FROM UNDER SINGLE SERVICE ARTICLES

*10 Clean Sight and Touch

CLEAN ALL : ICE MACHINE & ETC...

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL THOROUGHLY

*45 Walls shall be light in color

REPAIR WALLS IN DRY STORAGE AREA

*31 Handwashing lavatory - used for other purpose

ITEM STORED IN HANDSINK

*02 Cold Hold (41øF/45øF or below)

COLE SLAW ON SERVING LINE 55.*F

*32 Approved Food Contact Equip.

OBSERVED WIPING CLOTH UNDER CUTTING BOARD

*14 When to wash hands as often as necessary during prep

LACK OF HAND WASHING

*21 RFSM - Not On Site

*10 Clean Sight and Touch

ice machine w/moldlike. Can opener blade w/food. Must be washed and sanitized.

*31 Handwashing lavatory - used for other purpose

HWS used to store towels. HWS must be sued for hadwashing only.

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

Employee drinks on prep area. Must be stored in designated area.

*36 Cloths in-use for wiping between uses stored

Must be stored in sanitizer bucket

*41 Food identity and accurate representation

Squeeze bottles not labeled. Must be labeled.

*31 Handwashing lavatory - used for other purpose

TRAY STORED ON TOP OF SINK

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE BREAD WITH BARE HAND

*03 Food products not maintained at 135øF or above

HAM 125.6*F, M POTATO 131*F

*37 Food, utensils & equip under other sources

PREPPING WHILE DISH WATER IN 3 COMP SINK

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

PERSONAL DRINK STORED ON PREP TABLE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING FROM UNDER SHELVES

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES; MUST WEAR A GLOVE ON EACH HAND

*34 Controlling pests. Eliminating harborage conditions

OBSERVED FRUIT FLIES IN DRY STORAGE AREA

*03 Food products not maintained at 135øF or above

*45 Floor& wall junctures- coved & sealed

*21 RFSM - Not On Site

*47 Other Violations

RECENT HEALTH INSPECTION NOT POSTED

*02 Cold Hold (41øF/45øF or below)