CARLILES BAR-B-QUE health score and inspection history

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.///Sugar scoop in sugar container laying directly on sugar. 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knife laying on side of make table.

Store food wrapped, in packages or in covered containers to prevent contamination. ///Multiple pies in RI freezer (across from 3 comp sink) uncovered.

Clean drainboards, utensil racks, or tables large enough to accommodate all soiled and clean utensils.///Dish racks have heavy mineral build up.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Large grease build up under and behind equipment.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drink in WI cooler above food for consumer. 2-304.11 Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles.///Employee wore apron outside of kitchen area without removing or replacing.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)Bottom shelf of small RI freezer has food debris. (2) Doors of large RI freezer (across from 3 comp sink) has dried food debris. (3) Gaskets on RI cooler and RI freezer have food debris.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///(1)Sauce bottles not labeled with contents. (2) Food in Ziplock bags in RI freezer not labeled.

Clean interiors and door seals of microwaves at least every 24 hours.///Microwave has baked on food on glass tray. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)Bottom of double door oven has large accumulation of baked on food. (2)Bottom shelf of small RI freezer has food debris. (3) RI coolers of make tables have debris.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Door gaskets on all make-table coolers show signs of wear and deterioration.

4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair.///Temp gauge on dish machine not operational. 4-301.13 Clean drainboards, utensil racks, or tables large enough to accommodate all soiled and clean utensils.///Dish racks have heavy mineral build up replace if they cannot be cleaned.

Store single-service and single-use articles covered, inverted, or in the original protective package.///(1) Single serve plates across from pit) facing up. (2) Single serve carryout trays facing up in high traffic area facing up. (plastic torn debris on top container)

Allow utensils to air dry before stacking.///Several metal pans wet.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Pipes from dish machine has water drip when dish cycle is complete. 6-501.12 Clean plumbing fixtures as often as necessary to keep them clean.///Large amount of lime build up inside dish machine.

Keep dumpster doors and lids closed.///Sliding doors open. 5-501.116 Clean the grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.///Large build up of grease on top and around the grease receptacle.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.///Flour scoop in flour bucket laying directly in flour. 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knife laying on side of make table.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Large grease build up under and behind equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Large grease build up under and behind equipment. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Several damaged tiles throughout dining area and kitchen area.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. ///Hood at both cook stations has large accumulation of grease.

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.///Dish soap sitting on side of make table. 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).///Spray bottle not labeled with contents.

3-501.16(A)(1) Maintain TCS food at 135 F or above.///Chicken in hot holding unit tempted at 124F

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.///Baked potatoes, cooked chicken, ribs, and sandwich bags of pork butt in WI cooler without date or preparation or discard date.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///(1)Sauce bottles not labeled with contents.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.

4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair.///Temp gauge on dish machine not operational. 4-301.13 Clean drainboards, utensil racks, or tables large enough to accommodate all soiled and clean utensils.///Dish racks have heavy mineral build up replace if they cannot be cleaned.

Cease using hand sinks for any purpose other than handwashing.///Hand sink in wait station had a toothbrush and knife.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.///Gnats present in dry storage and by dish machine/3 compartment sink area.

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