Bono's Bar B Q

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash stored over banana pudding in walk in cooler, egg wash moved. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (121F - Hot Holding, recheck 164F) in warming box by smoke pit at front counter, per employee sausages where reacted on pit and placed in warming unit about 1 hour prior, sausages put back in pit and employee stoked fire. turkey brests (105F - Hot Holding, put on time control); baked chicken (109F - Hot Holding, recheck 153F) on smoke pit at front counter, per employee turkey has been constantly taken in and out of pit for less then 1 hour and is usually used up within several hours, turkey placed on time control. Employee stoked fire pit to reheat chicken that they stated was already reheated several hours ago. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with sauce bottle at front counter. Spray bottle of sanitizer stored with condiment bottles at server station in middle of dining room. All bottles moved. **Corrected On-Site**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together less then 10 seconds in hand wash station in dish area, then continued to handle clean equipment and utensils.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. turkey (52F - Cooling, after 40 minutes 51F) whole roasts of turkey breasts in walk in cooler, per employee turkey was cooked several hours prior, turkeys moved to walk in freezer between checks, but turkey still left in whole large roasts. **Corrective Action Taken** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of cabinets under both soda machines have a build up of mold like substance and soda syrup residue. **Repeat Violation**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One employee touched face/ear several times and continued to make food orders without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork ribs (67F - Cold Holding) thawing out in 2 compartment sink over several hours and sitting in sink the throughout the entire inspection with only one person doing preparation and working the pit at the front counter. Employee prepped and put all ribs in smoker cooker. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (44F-47F - Cooling over 6 hours); beef brisket (46F - Cooling over 6 hours) 6 pork butts and 1 beef brisket in the walk in cooler tightly wrapped in plastic and parchment paper. Per employee all items placed in walk in cooler after wrapping the day prior without any additional preparation. **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. pork (44F-47F - Cooling over 6 hours); beef brisket (46F - Cooling over 6 hours) 6 pork butts and 1 beef brisket in the walk in cooler tightly wrapped in plastic and parchment paper. Per employee all items placed in walk in cooler after wrapping the day prior without any additional preparation. **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork (44F-47F - Cooling over 6 hours); beef brisket (46F - Cooling over 6 hours) 6 pork butts and 1 beef brisket in the walk in cooler tightly wrapped in plastic and parchment paper. Per employee all items placed in walk in cooler after wrapping the day prior without any additional preparation. beef brisket (81F, - Cooling, after 45 minutes 81F) wrapped tightly in walk in cooler, per employee brisket has been in walk in cooler for several hours, brisket unwrapped and moved to walk in freezer. **Corrective Action Taken** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area. Manager corrected during inspection **Corrected On-Site**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape traps in dish area and prep area, tape discarded. **Corrected On-Site** **Repeat Violation**

Basic - Single-service articles improperly stored. Boxes of empty plastic bottles on floor in back storage area, manager corrected during inspection. **Corrected On-Site**

Basic - Food stored on floor. Boxes of Mac and cheese and corn nuts in walk in freezer. Buckets of pickles in walk in cooler. Manager corrected during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of soda machine at front counter. **Repeat Violation**

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape installed over boxes of potatoes in prep area, tape removed **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Inside AC handler room by office, employee began to clean during inspection. **Corrective Action Taken**

Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed at front counter.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at front counter reading 0ppm, sanitation bucket remade to 100ppm **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner. raw pork ribs (67F - Cold Holding) thawing out in 2 compartment sink in standing water over several hours and sitting in sink the throughout the entire inspection with only one person doing preparation and working the pit at the front counter. Employee prepped and put all ribs in smoker cooker. **Corrective Action Taken**

Basic - Bathroom facility in disrepair. Broken handle of hand wash station in men's bathroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); potato salad (45F - Cold Holding); chicken wings (47F - Cold Holding); sliced cheese (46F - Cold Holding); ribs (46F - Cold Holding) in walk in cooler, per manager door was consistently open for approximately 1 hour prior and multiple hot food items cooling in walk in cooler, interior door to walk in freezer propped open. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken wings in reach in cooler in kitchen, fish moved. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple pans ran through dish machine reading 0ppm chlorine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine ran multiple reading 0ppm chlorine every time. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. pork roast (101F - Cooling after approximately 2 hours, 91F-84F after another hour); beef brisket (91F - Cooling after approximately 2 hours, 88F-76F) large chucks of meat and brisket wrapped in paper in walk in cooler, per employee all items where removed from smoker and left to cool at room temperature for several hours before placing in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork roast (101F - Cooling after approximately 2 hours, 91F-84F after another hour); beef brisket (91F - Cooling after approximately 2 hours, 88F-76F) large chucks of meat and brisket wrapped in paper in walk in cooler, per employee all items where removed from smoker and left to cool at room temperature for several hours before placing in walk in cooler. **Repeat Violation** **Admin Complaint**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee on cook line does not have proof of reporting.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork roast (101F - Cooling after approximately 2 hours, 91F-84F after another hour); beef brisket (91F - Cooling after approximately 2 hours, 88F-76F) large chucks of meat and brisket wrapped in paper in walk in cooler, per employee all items where removed from smoker and left to cool at room temperature for several hours before placing in walk in cooler. **Warning**

Basic - Dead roaches on premises. Two dead roaches in cabinet at to go area at front counter near door, manager cleaned up all dead roaches. **Corrected On-Site**

Basic - Food stored on floor. Boxes of pork in walk in freezer, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. At main hand wash station in women's bathroom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler in server area stored over salads and dressing, drink moved. **Corrected On-Site**

Basic - Standing water in floor drain/floor drain draining very slowly. At floor drain under 2 compartment sink in back of kitchen by smoker. **Warning**