MOES ORIGINAL BBQ health score and inspection history

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) // Label all dry ingredients and sauce bottles

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Turkey in hot holding unit with a max. temp of 132F degrees. PIC voluntarily discarded.

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 shelving in WI cooler and dry storage area from debris/residue

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean ceiling vent covers from dust/residue accumulation

Store food wrapped, in packages or in covered containers to prevent contamination. // Several pans of chicken wings uncovered in WI cooler. PIC COS by covering with a lid.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee personal bag stored on shelf with single service items. PIC COS by relocating.

Clean facilities (floors, walls, ceiling/wall vent covers, attached fixtures) as often as necessary to maintain cleanliness.// Heavy buildup on fire suppression. 6-501.11 Repair or replace worn grouting between floor tiles throughout the facility where needed; broken and missing floor tiles in the mop service basin.

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. // Old residue/buildup on exterior of cooking equipment. (2) Residue in upper interior of ice machine.

6-403.11(B) Locate lockers or other suitable facilities for storage of personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// (1)Employee personal bag stored on chest deep freezer. (2) Employee personal cellphone and keys stored on microwave

Repair or replace worn grouting between floor tiles throughout the facility where needed; broken and missing floor tiles in the mop service basin. 6-501.12 Clean facilities (walls, ceiling/wall vent covers) as often as necessary to maintain cleanliness.

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. // Old residue/buildup on shelving and exterior of cooking equipment.

Store food wrapped, in packages or in covered containers to prevent contamination. // Several pans of black eyed peas and collard greens uncovered in WI cooler. PIC COS by covering with lids. 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Eggs stored above uncovered cooked collard greens in WI cooler. PIC COS by moving to the bottom

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket test 0ppm. PIC COS by refilling and sanitizer tested 200ppm by end of inspection.

4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair.// Dish machine wash solution temp gauge not reading accurately.