YARD BAR SMOKED MEATS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brisket 48F, ribs 45F, Boston butt 58F. Per manager, items were cooked the night before. See stop sale. 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. Brisket 48F, ribs 45F, Boston butt 58F. Per manager, items were cooked the night before. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cotija cheese 46F and sliced cheese 44F. Per manager, items in cooler since the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cotija cheese 46F and sliced cheese 44F. Per manager, items in cooler since the day before. See stop sale. Warning

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Pan of ribs at 128F, and pan of brisket at 122F, per employee in hot holding for 45 minutes. At the time of inspection, manager put them back in the oven to reheat. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in the kitchen with dirty standing water on the bottom.

Basic - Open dumpster lid. Manager closed it at the time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Bowls and lids in front counter not inverted. Manager inverted them at the time of inspection. Corrected On-Site