SOULMANS BAR B QUE

Violations (6)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager certificate on site.Corrective Actions: Ensure a certified food manager is on site at all times.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee beverages stored above food prep tables.Corrective Actions: Ensure employee beverages are stored below and away from all food prep surfaces.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed dish machine reading 0ppm. Observed mold-like growth inside the soda nozzles. Corrective Actions: Ensure dish machine reads between 50-100ppm. Ensure soda nozzles are cleaned and sanitized regularly.

• 21

  Proper hot holding temperatures

  Observed sausage and ham under the heat lamp at 124°F and 114°F. Manager removed items and reheated them.Corrective Actions: Ensure meats remain at 135°F at all times.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chlorine test strips available.Corrective Actions: Ensure to acquire chlorine test strips.

• 55

  Physical facilities installed, maintained, and clean

  Observed dust accumulation on ceilings. Observed missing grout between the floor tiles by the 3-comp. Observed out of place ceiling tile above the 3-comp sink.Corrective Actions: Ensure to clean dust from ceilings, replace grout, and repair ceiling tile.