3 Beards BBQ LLC Base of Operation

Observed time-temperature control for safety food (Au jus) not reheated properly for hot holding not reaching 165 degrees Fahrenheit within 2 hours. COS: Food can not be served. Ensure food placed in hot holding units is reheated on stove top prior to being placed on hot holding serving unit.

Observed time/temperature control for safety food (peppers and onions) cooled by unapproved method in prep-top cooler and in deep containers in grill prep. COS: Cooked peppers and onions were placed in shallow pan in freezer uncovered to continue cooling. CA: If peppers and onions are needed for lunch, cook night before and cool over night in shallow container and then can be placed on prep top cooler when 41 degrees F or below.

Observed wet wiping cloth in main kitchen not stored in sanitizing solution between uses. Ensure sanitizing water buckets are used to keep cloths in solution after each use to maintain a clean and sanitized food prep area.

Observed the outside of bulk food containers in kitchen area with accumulation of grease and food splatter. Ensure these containers are washed, rinsed and sanitized as often as necessary to prevent build-up of food and/or grease. Entire kitchen in need of general cleaning of non-food contact surfaces including shelving, etc.

Observed non-food contact surfaces in prep-top cooler and in utensil drawers littered with food debris and in need of cleaning. Ensure all non-food contact surfaces are cleaned as often as necessary to prevent build-up of food debris. Recommend food pans in prep-top cooler be switched out daily to prevent build up of food.

Observed time-temperature control for safety food (mac n cheese) not reheated properly for hot holding not reaching 165 degrees Fahrenheit within 2 hours. COS: Food can not be served. Ensure food placed in hot holding units is reheated on stove top prior to being placed on hot holding serving unit.