FORD'S BBQ

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed metal and plastic food containers stacked on the dish rack while wet. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls, floors, and ceilings tiles in the main kitchen and in the walk-in cooler with food splatter and debris. Advised PIC to deep clean or replace soon. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food stored covered — Inspector Note: Observed a food container of pork sausage and a food container of raw pork stored on shelves in the walk-in cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a food containers of pasta noodles and a food container of cornbread cooling on the deep freezer at room temperature. CA: 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 placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; Pf or other effective methods. Pf COS: Food employee provided adequate ice baths for each food container cooling.

Nonfood-contact surfaces clean — Inspector Note: Observed rusty metal shelves in the walk-in cooler. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed water pooling at the bottom of the prep top cooler in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls, floors, and ceilings tiles in the main kitchen and in the walk-in cooler with food splatter and debris. Advised PIC to deep clean or replace soon. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed four flying insects in the main kitchen and dining area. CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.

Food stored covered — Inspector Note: Observed a food container of salad and a food container of cornbread mix stored under the prep top cooler without any lid or covering. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Person In-Charge provided plastic coverings for each food container stored under the prep top cooler.

Proper cold holding temperatures — Inspector Note: Observed a food container of salad and a food container of cornbread mix with milk holding above 41 F degrees while stored under the prep top cooler. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). P COS: Food employee moved the food container of salad and the food container of cornbread mix with milk from under the prep top cooler and place each food container on separate ice baths.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a food container of pickles sitting on the floor in the walk-in cooler. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: PIC moved food container of pickles to a shelf in the walk-in cooler.

Physical facilities installed, maintained, and clean — Inspector Note: Observed walls, floors, and ceilings in the main kitchen with food splatter and debris. Advised PIC to deep clean soon. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food stored covered — Inspector Note: Observed a food container of cooked chicken wings stored in the Walk-In Cooler without any lid or covering. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC provided plastic covering for the container of chicken wings in the walk-in cooler