Scott's Bar-B-Que Inc.

Scoop observed stored in chili with the handle in the food product. CA: In use utensils stored between uses shall be stored so that handle of the equipment is stored out of the food and the container. COS: Handle taken out of the food. and the utensils sent to be washed.

Outside cooking area has a buildup of dirt, leaves and bark from wood being burned. CA: Physical facilities shall be cleaned at a frequency necessary to negate the buildup of dirt and debris. Clean within 72 hours.

Bag of hot dogs and a box of sliced bacon stored without any over head protection on top of it. CA: Food shall be protected from cross contamination and stored covered, except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food properly covered at time of inspection.

Multiple items (green beans, hams, and ribs) observed in multiple locations (the reach in cooler in the middle prep area and the cooler for smoked meats near the rear) not utilizing proper cooling methods and would not have reached the proper milestones in the cooling process without EH intervention. Meats being cooled stored as whole muscles (after cooking) and then piled in large deep pans in a crowded fashion not allowing for the meat to cool properly. Green beans being boiled and then allowed to "cool some" before placing in the reach in cooler with other products being cold held. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i)Placing the food in shallow pans;Pf (ii)Separating the food into smaller or thinner portions;Pf (iii)Using rapid cooling equipment;Pf (iv)Stirring the food in a container placed in an ice water bath;Pf (v)Using containers that facilitate heat transfer;Pf (vi)Adding ice as an ingredient;Pf or (vii)Other effective methods. COS: Used the times given to me to calculate how much time was remaining for the food to come down to 70 degrees fahrenheit from the 135 degree marker. Green beans had about an hour and the meat was at the very edge of the 80 degrees with about 20-30minutes left. EH made the CFSM move the products to the freezer and leave them slightly ajar to bring them down rapidly within their given time frames.

Observed the doors and walls of the reach in coolers covered in a dark mold-like substance on parts and especially around the seals of the doors. CA: Non-food contact surfaces must be cleaned at a frequency necessary to prevent the accumulation of soil and debris. Clean within 72 hours, preferablly when you close for the day.

Food items observed with lids, bags, and containers open with no overhead protection to prevent cross contamination. CA: Food shall be stored covered to prevent overhead contamination except when cooling. COS: Containers that were open were closed.

No thermometer on the interior of the walk in cooler to show the ambient temperature inside. CA: Cooler units must have a phsical thermometer to measure ambient temperature of the warmest part of the unit. Place thermometer for cooler.

Cut vegetables and cheese in the burger station out of temperature, all above 50F. Cold hold items being cold held must be maintained at 41F or below. Suggest better methods for keeping items cold, use ice instead of ice packs. COS: Cheese plae in fridge, tomato and lettuce discarded.

Observed burgers hot holding on the grill, a thick folding of aluminum foil between the burgers and the grill. Burgers were out of temperature at 111F. TCS food being hot held shall be maintained at a temperature of 135F. COS: Burgers reheated to well over 165F.

Observed brown gravy being hot held on the stove top in the kitchen at 109 degrees F. TCS food being hot held must be maintained at a temperature of 135 degrees F or higher. COS: gravy had been out for less than an hour and was reheated to 169 degrees F before reserving.

Observed an employee eating a plate of barbecue on the main prep counter/table in the kitchen. Employees shall consume food only in approved area separate from food prep and serving area. COS: Employee removed from area and counter top sanitized.

Observed buildup of mold/dust-like substance on the walls and chute of the ice machine. Food contact surfaces, like the interior of an ice machine, shall be cleaned at a frequency necessary to eliminate any buildup of residue. CA: Correct by end of day, do not serve from ice machine until cleaned.