G Brand Bar B Que

Observed several food handlers without effective hair restraint. All food handlers must utilize effective hair restraints to restrain hair longer then 1/2". Staff restraining hair.

Observed some food handlers with improper jewelry on wrists/hands. Food handlers may only wear a single smooth metallic band type ring on wrists/hands. watches, bracelets engraved or stone rings being removed.

Observed accumulations of dust, debris, and/or grease/oils on veiling vents, WIC Floor, store room and under dish line and cook lines. Clean surfaces at a frequency to prevent accumulations. Correct by 3/20/26.

Multiple employees not wearing hari restraints. Employees preparing food must wear hat/hairnet.

Walk-in cooler #2 fan leaking water (not on food).

Cutting board in to-go kitchen heavily marked.

Walk-in cooler thermometer not accurate. Thermometer replaced.

Multiple food employees seen wearing watches. Only plain wedding band allowed on hands and wrists.

Grime buildup under shelves in walk-in cooler.

Observed manual dish wash procedure with improper sanitizer concentration (0 ppm). Tested 2 times with same result. Reset sanitizer concentration and rewashed, rinsed and sanitized items.

Observed 2 1/2 gallon jugs of milk past expiration date of 2/26/24. Milk disposed. Monitor stock rotation and expiration dates.

Need to clean restroom vent fans to remove dust/debris.

Observed numerous 5-gallon buckets of congealed grease by door of smoker room without covers. PIC Indicated the get picked up monthly. Need to either cover refuse/waste grease containers or place waste grease in covered grease dumpster out back. Staff assigned.

Multiple time/temperature control for safety (TCS) foods cold held above 411F in salad make table. Corrective action (CA): All TCS foods in cold holding must be kept at 41F or less. Food discarded.

Multiple TCS foods hot held below 13F in To-Go kitchen warmer. CA: All TCS foods when hot held must be kept at 135F or higher. Food determined to have been out of temperature for less than 4 hours - food rapidly reheated. Warmer is working - temperature was set too low.

Salad buffet table not maintaining food at 41F or less. Have table serviced. Top of table may be used using time as a public health control (TPHC) (4 hours on table then discarded). Do not store any TCS foods in bottom until table is serviced.