KAL'S BBQ

Broken equipment and excessive clutter around facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

No Food Safety Certifiate or Food Handler Cards were available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

No consumer warming for undercooked eggs or beef on menu [CA] Provide consumer warning sign for the sale of raw or undercooked animal-derived foods.

Flys in dining area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Chlorine measured at 0ppm in mechanical dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM [COS] Adjusted machine to disperse chlorine at 50ppm.

There are gaps in between ventilation hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Wiping cloths stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Chlorox and Dove soap stored on shelving with food in dry storage [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

There are several gaps in between ventilation hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

No consumer warming for undercooked eggs or beef on menu [CA] Provide consumer warning sign for the sale of raw or undercooked animal-derived foods.

Wiping cloths stored on counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

No Food Safety Certificate was available during inspection. [CA] Facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Chlorine measured at 0ppm in mechanical dishwasher, no active warewashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Sanitizer solution did not prime, may need to be serviced.