Smoke Friendly BBQ Catering LLC

Food properly labeled; original container — Inspector Note: 10D.Observed bulk food container not labeled or identified with common name of food product.

Nonfood-contact surfaces clean — Inspector Note: 15C. Observed exterior surfaces of equipment in need of cleaning due to accumulation of grease and dust.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed several food items cooling improperly on the food preparation table and inside of the reach in cooler. Food items like corn beef and brisket were tightly wrapped with aluminum foil and clear wrap not allowing the heat to escape the food items. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed (2) cups stored on the shelf with food items. Advised PIC to store employees items in a designated area so that it will not cause contamination to food items. The cups were removed (COS).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being washed in the 3-compartment sink with the sanitizer compartment at 0 PPM quaternary ammonium solution. PIC stated that they used Atlanta Best Paper chemical company and will call them to service the sink. As a back up method the solution was manually made with bleach and was at 100 PPM chlorine with the test strip. Please continue to manually make the solution until the company has serviced the chemicals.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the cutting boards (2) in the kitchen with deep cuts and stains. The cutting boards must be resurfaced, flipped to the other side, or replaced to ensure food items are not being contaminated. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.