Whiskey BB Que

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Upon arrival, observed the 2026 food service establishment permit not posted. A current food service establishment shall be posted in public view at all times. Stated to PIC to obtain the 2026 food service permit and post in public view.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the WIC in the main kitchen with an ambient temperature of 46.4°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this rule. Stated to PIC to have unit serviced.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the sanitization concentration of the main kitchen mechanical dish machine measuring 10 ppm CL-. A warewshing machine shall be designed and equipped to automatically dispense detergents and sanitizers. Stated to PIC to have unit serviced and to sanitize equipment & utensils at the 3rd compartment of the 3-compartment sink.

Hands clean and properly washed — Inspector Note: Observed food employee using cell phone and dropping cell phone then doning gloves in main kitchen to prep food. CA: Food employees shall clean their hands before engaging in food preparation after engaging in other activities that contaminate the hands. COS- Food employee washed hands.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drinking water from a plastic capped bottle in main kitchen. CA: Employees shall consume liquids from a single service beverage cup with a secure lid and straw. COS- Food employee stopped drinking from bottle

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand wash sink at the bar near front door with no hot water. CA: A hand wash sink shall be equipped to provide tempered water at a temperature of at least 85°F.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed ice in hand wash sink in main kitchen. CA: A hand washing facility man no be used for purposes other than hand washing.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods in the main kitchen WIC (cut cabbage, shredded cheese, collards greens, raw cat fish, beef patty, raw chicken wings, sour cream, raw salmon, and ground turkey raw) and multiple TCS foods in the main kitchen PTC (sliced Tomato and chopped tomato) cold holding in the temperature danger zone above 41°F. TCS food shall properly cold hold at 41°F or below. COS- PIC discarded food.

Proper hot holding temperatures — Inspector Note: Observed at the main kitchen's steam table, mac & cheese and baked beans hot holding in the temperature danger zone below 135°F. TCS food shall properly hot hold at 135°F or above. COS PIC reheated foods (mac & cheese and baked beans) to 165°F for proper hot holding.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive debris/ build up on shelves in the main kitchen area. Advised PIC nonfood contact surfaces shall be cleaned frequently to minimize accumulation.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed sanitizer bucket in the hand sink at the second bar. Advised PIC hand sinks shall be used for hand washing.

Food stored covered — Inspector Note: Observed food uncovered (bacon, flour and corn meal) in the main kitchen. Advised PIC all foods shall be covered to protect against contamination.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk in cooler with an ambient temperature of 50F. Advised OIC all equipment containing TCS foods shall be maintained at 41F or below. Advised to repair.

Insects, rodents, and animals not present — Inspector Note: Observed small flies at the bar area. Advised PIC to contact a pest provider to control pest activity.

Certified Food Protection Manager — Inspector Note: Observed facility operating without a servsafe certificate posted. Advised PIC the certified food safety manager shall be posted in public view. COS: Servsafe posted.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink at the bar with a temperature between 81-64F. Advised PIC the minimum temperature of a hand sink shall be no less than 85F.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink in the main kitchen blocked, Advised PIC hand sinks shall be accessible at all ties. COS: PIC removed cart from in front of sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black substance on the interior panel of the ice machine in the main kitchen area. Advised PIC cleaning shall be done at a frequency to minimize accumulation.

Proper cold holding temperatures — Inspector Note: Observed TCS foods cold holding in the walk in cooler (chicken, pasta, beef, shrimp) above 41F. Advised all TCS foods shall cold hold in the walk in cooler at 41F or below. COS: Products were discarded.