WILLIAMSON BROTHERS BAR-B-Q

In-use utensils: properly stored — Inspector Note: Observed utensils stored in multiple containers with water below 135F on the steam table and grill in main kitchen. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F. COS: Water was removed from utensil container.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed two knives stored in the hand sink in the smoker/meat prep kitchen. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: Knives were removed from the hand sink.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several items that were cooling (cut tomatoes, cut lettuce, brisket, and half chicken. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS: items uncovered or loosely covered; discussed cooling methods

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes stacked and wet nested along clean-equipment/utensil storage racks in main kitchen near dish machine. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry COS: items re-washed

Proper cold holding temperatures — Inspector Note: Observed items distinguished with an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) foods shall be held at 41F or below. COS: items discarded

Proper hot holding temperatures — Inspector Note: Observed a half chicken hot held in the steam table at 132F and fried okra held in the heat lamp at 126F. C/A: hot time/temperature control for safety (TCS) foods shall be held at 135F and above COS: items discarded

Proper date marking and disposition — Inspector Note: Observed jalepeno poppers stuffed with cheese and wrapped in raw bacon with a prep date of 12/13 and observed fish sauce (house made with mayo and sour cream per PIC) with a prep date of 12/19 in RIC #2. Observed pickle sauce (house made with mayo and sour cream per PIC) with a prep date of 12/19 in the 2-door RIC. C/A: , Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS: items discarded