DUSTIN'S BAR B-Q

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burgers 45°f, shrimp 45°f chicken 45°f on lower shelves in reach in cooler. Items on top and middle shelves at 38°f to 39°f. Operator moved these items to reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled.

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

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles cracked/broken at cookline.

Basic - Single-service articles improperly stored, case of cups in kitchen.

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles/vents soiled with accumulated grease. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cooking equipment. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack with potatoes soiled with food debris -table under grill and two drawer warmer soiled with food debris. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, server cooler. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area. Missing wall tiles behind grill. Warning - From follow-up inspection 2023-10-18: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris at cookline. Warning - From follow-up inspection 2023-10-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked beans in walk in cooler between 46°f and 50°f. Cooked and placed in walk in cooler yesterday.

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. Baked beans in walk in cooler between 46°f and 50°f. Cooked and placed in walk in cooler yesterday.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over container of fry oil.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense chili powder.

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

Basic - Employee cell phone stored in food preparation area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

High Priority - Toxic substance/chemical improperly stored, spray cleaner bottle hanging on shelf above food.

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 - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense garlic powder.

Basic - Buildup of food debris/soil residue on equipment door handles, oven door handles.

Basic - Working containers of food removed from original container not identified by common name. Plastic bin containing garlic powder.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs at 75°f at cookline. Out of cooler 1.5 hours.

Intermediate - Handwash sink used for purposes other than handwashing, ice dumped in hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chopped pork in walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on single service items.

Basic - Food stored on floor, bag of carrots in walk in cooler.

High Priority - Bottle of correction fluid stored above bread.

High Priority - Container of medicine improperly stored. Spray bottle of hydrogen peroxide stored above prep area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs at 69°f at cookline. Out of cooler 2 hours, moved back to cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs in reach in cooler.

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

Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers.

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored, case of cups stored on floor.

Basic - Working containers of food removed from original container not identified by common name. Sugar in plastic bucket.

Basic - - From initial inspection : Basic - Plastic bowl used to dispense dry rub. Warning - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Water leaking from condenser in walk in cooler. Warning - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe under hand wash sink. Warning - From follow-up inspection 2021-07-21: Time Extended