WILLIAMSON BROTHERS BAR-B-Q

Observed items distinguished with an asterisk (*) held above 41F.

C/A: cold time/temperature control for safety (TCS) foods shall be held at 41F or below.

COS: items discarded

Observed a half chicken hot held in the steam table at 132F and fried okra held in the heat lamp at 126F.

C/A: hot time/temperature control for safety (TCS) foods shall be held at 135F and above

COS: items discarded

Observed jalepeno poppers stuffed with cheese and wrapped in raw bacon with a prep date of 12/13 and observed fish sauce (house made with mayo and sour cream per PIC) with a prep date of 12/19 in RIC #2. Observed pickle sauce (house made with mayo and sour cream per PIC) with a prep date of 12/19 in the 2-door RIC.

C/A: , Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

COS: items discarded

Observed several items that were cooling (cut tomatoes, cut lettuce, brisket, and half chicken.

C/A: 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. Pf

COS: items uncovered or loosely covered; discussed cooling methods

Observed several dishes stacked and wet nested along clean-equipment/utensil storage racks in main kitchen near dish machine.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry

COS: items re-washed

Leaf Lettuce in Prep Top Cooler (above fill line) and packaged cut collard greens in Walk-in Thru #3 observed cold holding above 41 F.

CA: All cold holding TCS foods must remain at 41 F or lower.

COS: Leaf Lettuce excess removed and stored separately in 2-door Reach-in Cooler. All boxes of collard greens discarded.

Baked Beans and Brunswick Stew observed hot holding below !35 F.

CA: All hot holding TCS foods must remain at 135 F or higher.

COS: Reheated to above 165 F.

Several squeeze bottles containing oils and vinegars observed without labels.

CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: Properly labeled.

Observed several raw meats (raw chicken, fish, etc.) stored uncovered, exposed to contamination in Baine-Marie cooler in main kitchen.

C/A: Unless in the cooling process, all food must be stored covered.

COS: All items covered.

Observed 2-ice paddles improperly stored on soiled surface (top of ice machine) in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed several dishes stacked and wet nested along clean-equipment/utensil storage racks in main kitchen near dish machine.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed heavily scored and damaged cutting board in bar area and along Baine-Marie cooler in main kitchen.

C/A: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.