SAWS BBQ health score and inspection history

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 blown light underneath vent hood.

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. // Employee with long loose hanging hair. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Several employees with personal drinking cups under prepping areas.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No certified food safety manager on duty with card from JCDH at time of inspection.

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. // Cooked chicken in RI and in WI cooler not date marked with a prep or discard date. COS PIC Voluntarily discarded. // Cooked chicken in WI cooler dated 2-23-26/2-29-26 COS PIC Voluntarily discarded.

(A)(2) Maintain TCS food at 41 F or below.// Chicken in make table internal temp between 50-54F. COS PIC Voluntarily discarded.

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) // Clear container of water for grill not labeled with common name of the food. //Silver container of salt/sugar not labeled with common name of food.

(A)(2) Maintain TCS food at 41 F or below.// Cooked chicken in make table internal temp of 55F in make table.// Green tomatoes internal temp of 50F.// COS PIC Voluntarily discarded.

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. // Light blown above ventilation hood. 4-301.14 Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Accumulation of yellow thick residue on ventilation hood.

4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. // Crate of glasses in dish machine with sanitizer in dish machine testing 0ppm (twice). COS PIC Placed an out of order sign on dish machine. All the glasses were placed in 3 comp sink for wash, rinse, sanitize.