CHE'LUS ISLAND BBQ

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer available.

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Cook with infected wound on arm and wrist. Cook cooking food under tent. Employee covered wound. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45F stored in chest freezer under tent. Employee stated chicken was placed in freezer from cooler approximately 2 hours ago. Employee placed ice bag over food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef lumpias (130-131F); cooked rice (125F); pork ribs (99-110F); pork bites (120F) in steam box. Steam box is turned off. Manager stated food was cooked 40 minutes ago and placed in steam box to hold hot. Manager began reheating food. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Main flip top cooler cutting board has deep cut marks that are no longer cleanable

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utilities stored in room temperature standing water ( 87F) next to the rice cooker. Manager discarded water. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - Single-service articles improperly stored. Plastic boxes stored on floor near register. Employee properly stored togo boxes. Corrected On-Site