Dickey's Barbecue Pit

Food properly labeled; original container — Inspector Note: Observed several containers stored unlabeled (bbq sauce, vegetable oil, and buffalo sauce) near the prep top cooler in the front food service area of facility. C/A: Food items stored outside of its original container shall be labeled with its common name unless unmistakably recognizable.

Physical facilities installed, maintained, and clean — Inspector Note: Observed warmer cabinet at front food service with gasket in disrepair not allowing heat to stay inside of unit. C/A: Equipment shall be maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC was not able to demonstrate knowledge of foodborne disease prevention. PIC was not a certified food safety manager and was not knowledgeable on hot holding requirements. C/A: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. COS: PIC who is a certified food safety manager arrived and made corrections to violations for the remainder of the inspection.

Proper cold holding temperatures — Inspector Note: Observed several cold held TCS items holding above 41F in the reach in cooler in the front food service area of the facility *see asterisks*. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooling, or when time is used as a public health control. COS: Food items were discarded.

Proper hot holding temperatures — Inspector Note: Observed several hot held TCS items holding below 135F on the steam table and the warmer cabinet in the front food service area of the facility **see asterisks**. C/A: Except during cooling, preparation, or when time is used a public health control, hot held TCS items should be 135F or above. COS: Food items were discarded.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer bucket that tested at 0ppm QAC C/A-Wiping cloths shall be Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no recent inspection report posted. C/A-The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions in front service hand sink and main kitchen hand sink. C/A-ach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS- PIC placed paper towels at both hand sinks

Proper date marking and disposition — Inspector Note: Observed a container of chili in WIC prep date 12/15. C/A- A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen COS- Discarded