WAGON WHEEL BBQ

The chlorine testing strips were expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The back door is propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

1. Pork was found thawing at room temperature. Per staff, they removed it from the cooelr about 1 hour prior. Pork measured at 37F. 2. Ribs were found thawing in the corner of the room. Per staff, they were delivered the day before and have been thawing overnight. Ribs measured between 29-33F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Items were moved back to the walk in cooler to finish thawing.

A dead Oriental cockroach was observed on a sticky trap near the back door. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Brisket, pork, and chicken were found cooling in the walk in cooler. Food items were piled ontop of each other on a sheet tray. Per manager, they started cooling them last night around 9 pm. Items measured between 50-60F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were discarded. See VC&D report.

Hot water at the three compartment sink and prep sink measured at a maximum of 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1. The cold water handle at the three compartment sink doesn't work. 2. One of the water heaters is in disrepair, facility is currently operating with one out of two water heaters. [CA] Repair plumbing fixture and maintain in clean and good repair.

Repair/replace gaskets on lowboy refrigerator in bar area and on 2 door reach-in. [CA] Keep equipment in good repair.

Chlorine at bar warewash measured at 10ppm and chlorine in kitchen warewash machine measured at 25ppm. [CA] Ensure warewash machines provide 50ppm of chlorine.

No paper towels in dispenser at handwash station. [CA] Ensure paper towels are stocked in dispensers at handwash stations at all times. [COS] PIC provided paper towels during time of inspection.

Observed the use of a garbage bag to store meat within the 3 door upright refrigerator. [CA] Discontinue the use of garbage bags to directly store open foods. Use food grade bags or containers.

Measured mac salad at 45 F, shredded cheese at 48 F and coleslaw at 47 F within the three door preparation fridge. Ambient temperature measured at 45 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Temperature of the unit decreased, ambient temperature remeasured at 40 F.

The flooring surface at the beer tap/ cash register area is in disrepair. Flooring is non-cove base. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.