Coleman's Barbeque 2 LLC

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SOAP PROVIDED AT THE HANDWASHING SINK AT THE REAR PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDPAPER TOWELS PROVIDED AT BOTH HANDWASHING SINKS IN THE FOOD PREPS AND DISHWASHING AREA WHILE FOOD HANDLERS ACTIVELY PREPARING FOODS.INSTRUCTED TO PROVIDE AND MAINTAIN PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED STICKY FLY TRAP ROLLS HANGING IN THE REAR PREP/DISHWASHING AREA.INSTRUCTED TO REMOVE AND MAINTAIN.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED GAP OPENING APPROX:1/4" INCH AT BOTTOM OF REAR EXIT DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.

WIPING CLOTHS: PROPERLY USED & STORED

ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED STAINED CUTTING BOARDS IN THE FRONT PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

OBSERVED NO CHEMICAL SANITIZING TEST KIT TO TEST SANITIZER CONCENTRATION (FOR CHLORINE) FOR THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED MANAGER THAT TEST STRIPS MUST BE ON SITE AT ALL TIMES.INSTRUCTED TO COMPLY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED EXCESSIVE GREASE BUILD-UP ON THE FLOOR UNDERNEATH THE DEEP FRYERS AT FRONT FOOD PREP AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN. OBSERVED ACCUMULATION OF DUST BUILD-UP ON THE WALLS AND CEILING IN THE FRONT FOOD PREP AREA.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2616905 DATED:05/05/2025 #57---2-102.13: **C** Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED ALL FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED TO HAVE VALID FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES. #58---2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST HAVE AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO COMPLY AND WITH NOTED VIOLATIONS AND MAINTAIN BY 9/8/2026. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.