DAVE POE'S BBQ

Insects, rodents, and animals not present — Inspector Note: Observed 1 live german roach and multiple dead german roaches in traps throughout the main kitchen (in the oven/stove top; per PIC facility is not using the oven, under the oven/stovetop and other equipment in the main kitchen and the dry storage area the smoker room. EHS also observed several drain flies in the main kitchen and front food service area. Observed 1 dead american roach in the mop sink located in the hallway by the main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. NOTE: Discuss having dead pest removed from facility by pest control. EHS discussed that dead pest create harborage conditions.

Proper hot holding temperatures — Inspector Note: Observed several hot TCS foods (brisket, pork, chicken, fries, and tater tots) held below 135F in units in the main kitchen. C/A: hot time/temperature control for safety (TCS) food shall be maintained at 135°F or above COS: items discarded