FULL MOON BAR-B-QUE health score and inspection history

5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in WI Freezer.

(A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes 45F-51F, Cut Lettuce 64F, Chow Chow 45F-46F and Coleslaw 45F-46F.//COS//PIC voluntarily discarded

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Clean the interior of the ice machine.

Provide commercial ventilation for steamers, grills, fryers, and stovetop cooking. //Steamer and tilt skillet is currently stored without properly ventilation. 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting under hood vent used for smokers.

Reheat food to at least 165 F for at least 15 seconds within 2 hours.//Baked beans cooked 24 hours prior to the inspection, were reheated to 118F-123F.//COS//PIC reheated beans to 174F prior to the end of the inspection.//Beans were prepped 1 hour prior to the inspection.

(A)(2) Maintain TCS food at 41 F or below.// Cole Slaw, Chow Chow, Potato Salad, and Sour Cream 48F.//COS//PIC voluntarily discarded.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Ice scoops observed stored on top of the ice machine.

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.//Clean all non food contact surfaces throughout the facility with special attention to bottoms of RI units and areas in the top pf make table coolers.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.//Drive Thru window observed propped open at the beginning of the regular inspection. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to areas with standing water. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair damaged ceiling tiles throughout the facility.

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// Sanitation for the Dish machine reached 131F during the regular inspection.// The dish machine was in use during the regular inspection.

Provide safe, unadulterated, and honestly presented food.// Molded Lemons observed in the WI cooler. Welted brown lettuce observed in the Make Table Cooler Drawer..///COS//PIC voluntarily discarded.

5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in WI Freezer.

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)//Brown sugar, sugar, and flour stored not properly labeled.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged ceiling tiles throughout the facility with special attention to areas with hot cooking equipment. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean ceiling tiles, ceiling vent covers, and floors throughout the facility.

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.//Clean bottom of the make table cooler.

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shelled eggs observed stored over Pimento Cheese and Butter.

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.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies observed in the food prep area.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged ceiling and floor tiles throughout the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors, walls, and ceilings throughout the facility with special attention to areas with standing water and corners of walls. Clean floors behind, beneath, and beside equipment used for food storage and drinking station located in the drive thru area.

Clean ventilation hood filters to prevent contamination by dust, dirt, etc.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Several Employees observed without proper beard restraints handling food. 2-401.11 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.//Several personal drinks observed stored amongst food items used for retail sale throughout the RI units.

Protect food from cross contamination by separating raw animal foods from ready-to-eat foods. (contamination has occurred)//Raw Boston butts stored above cooked Chicken and cooked Boston Butts in the WI cooler.//Raw Boston Butts were observed with blood drippage from the packaging.//COS//PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS food at 135 F or above./Baked Beans 110F-115F.//COS//PIC reheated Baked Beans to above 165F prior to the end of the inspection.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean the interior of the ice machine.

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.//Clean all non food contact surfaces throughout the facility with special attention to all make table coolers

Remove the spilled waste grease from around the fryer area.//Accumulation of grease and grease residue observed during the regular inspection.

5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in WI Freezer.

2