MOES ORIGINAL BBQ health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above.///Queso at 120F degrees. Turkey at 120F degrees.///COS PIC reheated items to >165F degrees.

(A)(2) Maintain TCS food at 41 F or below.///All of these items were in the make table cooler: Cut lettuce (49-50F), cut tomatoes (47F), cheese (49F), potato salad (45-46F) cole slaw (53F), cooked chicken at 46-48F degrees. Cooler Temperature 49F degrees.///All items were moved to the WI cooler to chill. Cease the use of the make table cooler until serviced and approved by JCDH.

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. ///Food debris on shelving in dry storage. Spillage in the bottom of keg cooler.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris on the floors, floor drains, walls and ceilings.

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.///Employee food stored with food items in the low boy cooler.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps).

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.///Rust on storage shelves throughout facility. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Encrusted debris on cooking pans.

Clean dish machine and attached equipment.///White residue and food debris on the interior and exterior of dish machine.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.////Food debris on the floors, walls and ceilings.

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.///Jackets stored on top of food cans in dry storage.