C & J'S RIBZ ON THE RUN

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed RIC in main kitchen cold holding at above 41F. C/A: Repair cooler to cold hold at 41F and below. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. *All TCS foods moved to freezers or placed on ice; unit must be serviced to maintain 41F and below prior to storing any TCS foods.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F in RIC in main kitchen. C/A: All TCS foods cold held must be maintained at 41F and below. COS: Pulled pork discarded. Per PIC, potato salad and ranch out of temperature less than 1-hour. All food moved to RIF to rapidly cool to 41F - see temperature section for corrective actions.

Washing fruits and vegetables — Inspector Note: Observed raw pork ribs defrosting in vegetable sink in main kitchen. C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Raw meat moved to 3-compartment sink; prep sink washed and sanitized.

In-use utensils: properly stored — Inspector Note: Observed several containers of utensil water stored on prep table and steamtable measuring below 135F in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1. COS: Utensils stored correctly.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no QAC test strips on-site to verify QAC sanitizer concentration within facility. C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Physical facilities installed, maintained, and clean — Inspector Note: Observed missing ceiling tile in employee restroom in main kitchen. C/A: Replace ceiling tile; All physical facilities shall be maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand-sink in main kitchen and in employee restroom. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures COS: Paper towels provided.