RODNEY SCOTTS BBQ health score and inspection history

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 25 NOV 2025, score 82, is not posted.

Keep the waste-grease receptacle closed.

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ Slicing knife at the make table on the expo line is stored between-use in the crevice between equipment.

Allow utensils to air dry before stacking./ Food pans are stacked wet.

Cease the reuse of single-service and single-use articles for food service./ Dispensing pork rinds from the container with a disposable plastic bowl: a repeat-use scoop was provided for on-site correction.

5-205.15(B) Maintain plumbing in good repair./ Replace the missing diverter handle on the warewashing sink faucet assembly.

Repair or replace damaged flooring surface material throughout the food operations areas where needed.

Keep the waste-grease receptacle closed.

Repair or replace damaged flooring surface material throughout the food operations areas where needed.

(B) Arrange food in cooling or cold holding equipment to provide maximum heat transfer through the container walls; and loosely cover or uncover food until cooled./ Many pans of spatch-cooked turkeys, which were smoked during the morning, then cooled on speedracks in the WI cooler, were found wrapped and stacked 3-pans high on shelving in the WI cooler and still measuring >41F. All were returned to the speedrack during the inspection, unstacked, and with the wrapping lifted to allow the food to continue to cooling under refrigeration.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ 3 wrapped, covered, and stacked pans of potato salad, cooked and cooled the previous day, and found in the WI cooler measuring 44F-47F were voluntarily discarded. When cooling under refrigeration, cease wrapping, covering, or stacking containers of TCS food until fully cooled to 41F<; verify the final cooling temperature with the food thermometer provided.

Provide wash solution temperature in a chemical sanitizing dishmachine at a minimum of 120F./ The wash solution in the kitchen dishmachine measured maximum 113F-118F on multiple, repeated runs of the machine.

Provide backflow prevention device at all faucets where a hose is used./ A hose is connected to the faucet in the refuse enclosure with no backflow prevention device installed: provide a hose bibb vacuum breaker.