HEAVY B'S BARBEQUE

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease and leaves.

Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen soiled with food debris and/or grease.

Basic - Screen in door torn/in poor repair. Screen torn at sliding window.

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored on shelf below window directly beside bottles of barbecue sauce. Manager removed bleach from shelf during this inspection. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has pool test strips for three-compartment sink.

Basic - Unclean building components, attachments or fixtures. 1. Floor under and around equipment at cookline soiled with leaves and/or dirt. 2. Cabinets and electrical panel near cookline soiled with grease.

Basic - Floor soiled/has accumulation of debris. Floor soiled with dirt and leaves.

Basic - Food stored on floor. Two bottles of cooking oil and one bottle of barbecue sauce stored directly on floor. Manager removed all foods from floor during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: pork ribs (119F - Hot Holding); Mac n cheese (114F - Hot Holding) Manager stated the ribs and Mac n cheese has been stored inside unit since they got started at 11am and began reheating items to 165F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline heavily soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cooler. Manager had an employee remove cooler from in front of handwash sink during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Several pans stored inside handwash sink. Manager removed pans from sink during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table above takeout containers. Employee removed cup from table during this inspection. Corrected On-Site

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. None available. Inspector provided during this inspection. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None available. Inspector provided during this inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach-in freezer rusted and chipping paint.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen area.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in reach-in cooler next to back door: potato salad (47F - Cooling). Owner stated item prepared the previous day.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in reach-in cooler next to back door: potato salad (47F - Cooling). Owner stated item prepared the previous day.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above fryers greasy. Outside of reach-in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer next to three compartment sink: ribs (119F - Hot Holding); macaroni (121F - Hot Holding). Manager stated item placed in warmer 2 hours prior to temperature being taken. Manager placed items in oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. To go containers stored in hand washing sink next to three compartment sink.

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. Employee purchased bleach and placed in the food truck. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand washing sink next to three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go pans stored next to three compartment sink. Repeat Violation