Don Que's Southern BBQ

Observed during the course of this inspection that the facility microwave in the main kitchen displayed old food buildup. COS: Management cleaned and sanitized inside of unit. CA: Glynn Eh instructs management to ensure that all food contact surfaces of equipment are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had multiple boxes of single use items on the floor throughout the facility. COS: Items were elevated when identified. CA: Glynn Eh instructs management to ensure that all single use items are properly stored at least 6 inches off of the floor in a clean, dry location.

Observed during the course of this inspection that the facility had a bottle of bleach that was not labelled with a common name. COS: Management labelled bottle. CA: Glynn EH instructs management to ensure that all working containers of chemicals are properly labelled with the common name of the chemical.

Observed during the course of this inspection that the facility had a quat sanitizer dispenser that was dispensing sanitizer at 500+ppm. COS: Glynn EH instructed management to discontinue use of the sanitizer dispenser immediately and to remake all sanitizer buckets from an approved quat hookup. Management complied. COS: Glynn EH instructs management to monitor quat sanitizer concentration levels and ensure that the sanitizer is somewhere between 150-400ppm when in use never to exceed 400ppm.

Observed during the course of this inspection that the facility had multiple soiled wiping cloths stored outside of sanitizer. COS: Management moved the cloths to sanitizer. CA: Glynn EH instructs management to ensure that all wiping cloths once soiled are stored inside of an appropriate strength food contact surface sanitizer.