BAR-B-Q QUEEN

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils and touching unwrapped single-service items without first washing hands. - From follow-up inspection 2026-03-20: Operator not working with food at time of this callback inspection Time Extended

High Priority - - From initial inspection : High Priority - Faucet at three-compartment sink does not reach all compartments. - From follow-up inspection 2026-03-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required. - From follow-up inspection 2026-03-20: Time Extended

Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. - From follow-up inspection 2026-03-20: Time Extended

High Priority - 2 live, small flying insects found in kitchen

High Priority - Employee began working with food, handling clean equipment or utensils and touching unwrapped single-service items without first washing hands.

High Priority - Establishment operating with no potable running water in the food truck

High Priority - Faucet at three-compartment sink does not reach all compartments.

Intermediate - Handwash sink not accessible for employee use at all times. Tray over hand wash sink and no running water at hand wash sink

Intermediate - Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Curtains do not completely close . Window left open

Basic - Plumbing system in disrepair. Water pump and hot water tank not working per operator

High Priority - Manager began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager began preparing food for order without washing hands . Reviewed with manager .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Macaroni and cheese 115 F in warmer . Manager placed two hours . Stop sale . Manager discarded food - 48F Potato salad in small cooler over 5 hours . Manager discarded potato salad Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - -48F Potato salad in small cooler over 5 hours . Manager discarded potato salad Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Macaroni and cheese 115 F in warmer . Manager placed in warmer two hours Stop sale . Manager discarded food Corrective Action Taken

High Priority - Two live, small flying insects inside food truck Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Wood over the hand wash sink. Manager relocated piece of wood . Reviewed with manager hand wash sinks must be accessible at all times Corrected On-Site Repeat Violation

Intermediate - No running water inside mobile food truck to include at three-compartment sink and hand wash sink. Maintenance person turned water back on by connecting wires . Repeat Violation Admin Complaint

Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager

Basic - Food ( bottles of water ) stored on floor. Manager relocated water Corrected On-Site

Basic - Garbage not placed in a covered receptacle for storage until pick up to make the garbage inaccessible to insects and rodents near smoker in the front area

Basic - No Heimlich maneuver/choking sign posted.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gaps in curtains . Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area and food storage area . - 1 live flying insect in kitchen -3 flying insects in smoker area . - 5 flying insects near uncovered trashcan near smoker

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Flying insect landed on cooked ribs on smoker . - pulled pork, baked beans, collard greens , potato salad , sausage , , sauce stored in unapproved location Manager discarded

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked Pulled pork at 140 F at 12:30 pm placed in smoker at 9:30 am .

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked Pulled pork at 140 F at 12:30 pm placed in smoker at 9:30 am

Intermediate - Handwash sink not accessible for employee use at all times.- hand wash sink covered by wood and triple hot holding unit - REPEAT No water at hand wash sink

Intermediate - No running water at three-compartment sink and hand wash sink - no water on mobile food truck

Intermediate - Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary. Food stored inside Bakers Roofing company storage room . This not an approved commissary location .

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Food stored in a prohibited area in refrigerator and freezers in Bakers Roofing company

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash can by smoker not covered . Reviewed with manager

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door screens open in areas at both entries into kitchen

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Reviewed with operator the correct type of bleach - Operator purchased the wrong sanitizer during inspection .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 47 F potato salad in refrigerator - in cooler overnight - no temperatures taken this day

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 47 F potato salad in refrigerator - in cooler overnight - no temperatures taken this day - see stop sale

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment- cold holding , reheating and cooking of foods -reviewed with operator cold holding, reheating and cooking procedures and temperatures . Reviewed use of correct sanitizer for food contact surfaces .

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small refrigerator near door - operator adjusted the thermometer to a cooler setting

High Priority - Three live, small flying insects in kitchen, food preparation area,- operator partially closed curtains and removed flies - operator to keep doors closed during service Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - 125 F Mac and cheese warmer - operator voluntarily discarded food 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.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink and triple sink - no hot water on mobile unit

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

Basic - Screen in door torn/in poor repair - vermin present. Gaps in screen curtains not closing with flies present - operator closed both doors Corrected On-Site

Basic - Water draining onto floor surface from pipe under triple sink - operator put a catch pan underneath to collect the water - operator scheduled service for following day

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. CFM expired 4/19/2022 Warning

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site Repeat Violation Warning