DICKEYS BARBECUE PIT

Violations (6)

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed 2 sanitizer buckets that were close to 0 ppm concentration. Water was hot in one bucket.Corrective Actions: Ensure sanitizer is within proper concentration and to use cool water as hot water will degrade sanitizer quickly. Manager refilled sanitizer.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed knives on serving line were being stored in room temperature water.Corrective Actions: Ensure knives are stored in hot water at 135F or greater. Manager turned on steam warmer.

• 37

  Food properly labeled; original container

  Observed 3 containers of spices missing labels at prep table in back room.Corrective Actions: Ensure to label all foods products.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed to-go cups being used as scoops for spices in back room.Corrective Actions: Ensure to only use scoops with handles. Manager replaced scoops.

• 50

  Hot and cold water available; adequate pressure

  Observed no water at hand sink by 3 compartment sink.Corrective Actions: Ensure water is always available at hand sink. Work order has already been submitted.

• 55

  Physical facilities installed, maintained, and clean

  Observed back door was not able to fully close unless pushed closed from outside.Corrective Actions: Ensure door is able to fully and easily close.