SMOKED OUT BBQ, LLC

At the hand sink near the warewashing area, observed the wall-mounted soap dispenser is non-functional. *Note: Pump bottle of soap provided At the hand sink at the front service, observed the wall-mounted paper towel dispenser is non-functional *Note: Roll of paper towels was provided. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Quaternary ammonium test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employee observed moving a trash can by handling the insides/outsides, then proceeded to open the door of the walk-in freezer and handle plastic-wrapped packages of meat. No direct contamination observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to properly wash hands.

Observed a singular dead cockroach in a sticky trap underneath the front service counter, a singular dead cockroach on the floor underneath the three compartment sink, and a singular dead cockroach on the floor near the ice machine/back door. Observed accumulation of cockroach droppings in and around unsealed crevices at the three compartment sink in the warewashing area. *No live activity observed* Reviewed recent pest control service report. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control.

Quaternary ammonium sanitizer measured 0 ppm in the third compartment of the three compartment warewashing sink. No active warewashing observed. Per the manager, they had recently changed to a new type of food-grade quaternary ammonium sanitizer and did not know the correct amounts of capfulls to place into the sanitizing compartment. *Note: Quaternary ammonium test strips could not be provided. See k34m. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager added quaternary ammonium sanitizer. Sanitizer remeasured at 200 ppm.

1. Observed a non-functional prep cooler maintained in the middle of the kitchen area. [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. 2. Observed unsealed cracks and crevices in and around the three compartment warewashing sink. Observed a hole in the ceiling where pipe connection is unsealed. [CA] Ensure all cracks, crevices, holes, and gaps in the facility are sealed to prevent the potential harborage of vermin. 3. Observed the rubber basing in the interior of the walk-in cooler has detached. [CA] Repair basing to prevent the potential harborage of vermin. 4. Observed the door to the large storage room/trash area maintained open. [CA] Keep doors closed to prevent the intrusion of vermin into the facility.

Water measured at a maximum of 79F from the hand sink in the restroom. Sink outputs only a small trickle of water when turned to the left (hot side). [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

In the upper portion of the upright warmer at the side of the kitchen area, sausages measured 118F, and chicken measured between 122F and 124F. Per staff, items had been smoked approximately 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Sausages and chicken to be served within the next 2.5 hours. Manager turned up the setting for the upper portion of the upright warmer.

EMPTY SOAP AND PAPER TOWEL DISPENSER FOR FRONT LINE HAND WASHING SINK. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

INNER PANEL OF THE ICE MACHINE HAS MOLD LIKE STAINS AND DEBRIS. [CA] Clean inner panel of the ice machine to prevent cross contamination.

TWO COMP FOOD PREP SINK HAS DIRTY DISHES. [CA] Do not store dirty dishes inside the food prep sink. All dish washing shall be accomplish in a 3-compartment sink following the sanitizing method.

MARCONI PASTA INSIDE WALK IN COOLER AND TRI TIP IN A PREP COOLER WAS MEASURED 45F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow. Do not cover it unless it reached 41 F.