DEMETRIS BARBECUE health score and inspection history

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical warewashing equipment as specified in 7-204.11./ The dishmachine sanitization rinse tested negative for chlorine. The bulk sanitizer container was discovered to be empty: it was replaced and the chemical dispenser supply line was primed. The washed utensils were then sanitized in the machine at 50ppm chlorine.

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

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs on staff who have not registered their certifications with JCDH.

5-205.15(B) Repair condensate leak in the WI freezer./ Leaks from the fan housing onto food packaging and shelving.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water./ Thawed, ROP packaged salmon is stored in the RI cooler on the cook line and in the WI cooler.

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

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease is dripping from the front edge of the vent hood canopy over the charbroiler. Keep the grease extractors installed in the vent hood and the catch pan installed on the grease gutter when cooking; perform cleaning after cooking operations are concluded.

(A) Provide acceptable and readily available written procedures when using time as a public health control./ The establishment uses time-only as the control for its food delivery and on-site food catering operations; written procedures for using this food safety control method are not provided.

Provide wash solution temperature in a chemical sanitizing dishmachine at a minimum of 120F./ Dishmachine wash solution temperature measured maximum 91F-92F on multiple, repeated runs of the machine.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./ Food residue and particles remaining on the underside of the food slicer blade housing following cleaning after last use. The can opener apparatus and its work-table mount need to be cleaned.

Provide backflow prevention device at all faucets where a hose is used./ A hose connected to a faucet on the rear exterior of the building without a backflow prevention device installed was relocated during the inspection to a faucet equipped with a hose bibb vacuum breaker. A utility hose is attached to a faucet beside the dishmachine with no backflow prevention device installed: provide a hose bibb vacuum breaker.

Provide water at a temperature of at least 100F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink at the service counter measured maximum 85F.

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain./ Dumpsters are positioned on gravel and crumbling asphalt surfaces.

5-205.15(B) Repair condensate leaks in the WI freezer./ Leaks from the fan housing onto food packaging and shelving.