BB.Q Chicken

Mold-like growth present in bulk ice machine. Corrective action (CA): Clean ice machine frequently enough to preclude growth.

Corn salad & coleslaw held beyond 7 days in server reach-in cooler (corn salad 5/3, coleslaw 5/14). Fish cakes held over 7 days in walk-in cooler (5/13). CA: All time/temperature control for safety (TCS) foods must be date marked where prep/open date is day 1 and discarded after 7 days. Person in charge (PIC) discarded out of date food.

Buckets of soy sauce stored on floor in dry storage area. Fryer shortening stored on floor beside reach-in freezer. PIC moved items 6" off of floor.

Wet cloths stored on prep surface behind 3-compartment sink & on top of prep top cooler behind fryer. PIC moved cloths to sanitizer buckets.

Paddle handle touching raw chicken in batter make table. Bowl used as scoop in bulk seasoning behind fryer. Bowl used as scoop in bulk sesame seed container in dry storage. PIC removed scoop handle & bowls from food.

Box of single-use cups stored on floor behind bar. Box of to-go container lids stored on floor in front of walk-in cooler.

Observed multiple dirty glasses stored in bar hand sink. Corrective action (CA): Hand sinks are to be used for no other purpose than hand washing. Person in charge (PIC) removed glasses.

Observed heavy pink and black mold like growth in ice machine behind bar. CA: Clean ice machine frequently enough to preclude growth.

Observed coleslaw and corn salad held beyond 7 days in front prep cooler behind bar (slaw 09/14/2025, corn salad 08/23/2025). CA: All ready-to-eat (RTE), opened foord and time/temperature control for safety (TCS) foods must be marked with a 7-day discard date, and properly discarded. PIC discarded out of date items.

Observed expired milk (09/03/2025) in reach-in cooler in kitchen. PIC discarded milk.

Observed soy sauce stored on floor in dry storage area, and kimchi stored on floor of walk-in cooler.

Observed sanitizer bucket stored in kitchen hand wash sink. CA: Handwash sinks must remain accessible at all times. Sanitizer bucket moved.

Kitchen and front handwash sinks not supplied with paper towels. CA: All handwash sinks must be supplied with a proper hand drying provision at all times.

Chlorine sanitizer in warewash machine at 0ppm. CA: Chlorine sanitizer must have a concentration between 50-100ppm. Warewash machine service representative called and employees advised to use 3-compartment sink until warewash machine can be serviced.

Observed multiple chemical spray bottles not labeled to identify contents. CA: All chemicals transferred from original container to working container must be labeled.

Observed quaternary ammonium sanitizer in sanitizer bucket at concentration above 400ppm. CA: Quaternary ammonium sanitizer shall have a concentration between 150-400ppm. Employee diluted sanitizer bucket to concentration of 400ppm quaternary ammonium.

Chlorine sanitizer test strips not provided for dishwasher.

Designated Person in Charge (PIC) not present. Corrective action (CA): Certified Food Safety Manager (CFSM) shall designate a PIC capable of performing PIC duties and demonstrating knowledge whenever the CFSM isn't present.

Observed opened drink can stored above food in bottom of make table. Observed opened water bottle stored on prep table. CA: Employee drinks shall be stored in single-use cups with lids and straws, and stored in a location that doesn't pose a contamination risk to food, equipment, etc.

Observed sanitizer bucket stored in front handwash sink. CA: Handwash sinks are to be accessible at all times and used for no purpose other than handwashing. Bucket removed.

Paper towels not provided in restrooms as required. CA: Paper towels shall be provided in restrooms where customers must touch the door handle to exit.

Quat sanitizer in front cloth bucket observed at a concentration less than 150 ppm. Maintain at 150-400 ppm.

Observed soiled cloths soaking in ready-to-eat food prep sink.

Observed tongs stored in containers of standing water in multiple locations. Store: 1) in food product with handle out of food, 2) under running water, 3) in water at a minimum temperature of 135F, or 4) on a clean and sanitized surface.

Sanitizer test strips not present or accessible.