TDT BBQ (INSIDE SHELL STATION)

In-use utensils: properly stored — Inspector Note: Observed utensils stored in water measuring 70f in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored n a container of water if the water is maintained at a temperature of at least 135°F

Nonfood-contact surfaces clean — Inspector Note: Observed Food debris and dirt throughout the kitchen, underneath prep tables, and inside the prep unit and reach in cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Insects, rodents, and animals not present — Inspector Note: Observed roach crawling on the bottom of prep table in main kitchen. Observed several gnats around the trash can located near the entrance of 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.

Food stored covered — Inspector Note: Observed pan of banana pudding sored uncoverd on counter top in main kitchen. Observed mac and cheese and collard greens uncovered on steam well in main kitchen. C/A: Unless cooling, food shall be stored covered COS:Covered

Time as a public health control: procedures and records — Inspector Note: Observed cooler of pork ribs PIC states is on TPHC in the main kitchen with no discard time. CA: When using time a public health control, discard time shall be labeled. COS: Labeled.