THE BBQ BOUTIQUE

Violations (7)

• 01B-01-4Critical

  Dented/rusted cans present. See stop sale. Can of beans 111 oz

  High Priority - Dented/rusted cans present. See stop sale. Can of beans 111 oz

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken ; (125F - Hot Holding) at hot holding, chicken reheated to 174°f

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken ; (125F - Hot Holding) at hot holding, chicken reheated to 174°f **Corrected On-Site**

  High Priority

• 02D-03-4

  Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cakes in self sever open air reach in cooler at front counter doesn't have the correct label.

  Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cakes in self sever open air reach in cooler at front counter doesn't have the correct label.

  Basic

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water on prep table next to cutting board. Manager discarded

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water on prep table next to cutting board. Manager discarded **Corrected On-Site**

  Basic

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

  Intermediate

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting. Metal pots and pans being stacked wet

  Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pots and pans being stacked wet

  Basic