THREE GENERATIONS BAR-B-QUE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In kitchen and bathroom. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Throughout.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving throughout.

Basic - Storage area not maintained clean and organized.

Basic - Water leaking from pipe and/or faucet/handle. -Hand sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Black refrigerator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ansul system above smoker.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Corrected On-Site Warning - From follow-up inspection 2025-07-25: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Black refrigerator. Warning - From follow-up inspection 2025-07-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of white freezer. Warning - From follow-up inspection 2025-07-25: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Ribs 105f. Less than 4 hours. Operator placed on smoker. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -In kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. -In bathroom.

Basic - Single-service articles improperly stored. -To go trays on floor in dry storage.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In kitchen. -In bathroom. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Wooden cutting board.

Basic - Floor soiled/has accumulation of debris.

Basic - Trash receptacles not provided where needed in establishment. By handsink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Bathroom.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees. -Bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood vents.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom.

Intermediate - No soap provided at handwash sink. In kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor soiled/has accumulation of debris. Dry storage.

Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Trash receptacles not provided where needed in establishment. By handsink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48f,Ribs 47f. Less than 4 hours. Advised to rapid chill.

Basic - Bowl or other container with no handle used to dispense food. -Seasoning scoop.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Case of bread. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom. Repeat Violation

Basic - Trash receptacles not provided where needed in establishment. By handsink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Dry storage.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black refrigerator in kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs at room temperature.

Basic - Trash receptacles not provided where needed in establishment. By handsink.