SPRING CREEK BAR B Q RESTAURANT

Violations (6)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand washing sink at front desserts area with no disposable towels and equipment storage inside sink basin, as well as hand washing sink nearby meat cutting area without dispoable paper towels.Corrective Actions: Must refrain from storing items inside hand washing sinks, for ease of use and accessibility, as well as provide disposable towels to all hand washing sinks, for ease of proper use.

• 39

  Contamination prevented during food preparation, storage and display

  Observed various prepared bbq "toppings", such as cut onions, peppers and pickles, as well as cut lemons in a bowl, at customer self-service line that is not kept covered or protected by slanted shielding.Corrective Actions: Must provide proper shielding and/or coverage to open food products for customer self-service, as to prevent overhead contamination.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed white wooden shelving, for single-use and equipment storage, in the back preparation area coming apart and damaged, with particle board showing and no longer easily cleanable.Corrective Actions: Must replace particle board white shelving in the back preparation room area, for ease of cleanliness.

• 49

  Non-food contact surfaces clean

  Observed shelving in walk-in coolers not kept thoroughly clean, grease vents above grills not kept thoroughly clean from grease accumulation, and around magnetic knife holder at back food preparation area not kept clean of old food debris.Corrective Actions: Must regularly clean shelving, grease vents, and all other non-food contact surfaces, as to maintain a sanitary environment.

• 55

  Physical facilities installed, maintained, and clean

  Observed back preparation area and dish washing area ceiling tiles with heavy wear, staining, splash debris and unapproved material (coardboard used as ceiling tile at grilling area). Observed walk-in freezer floors not kept thoroughly cleaned.Corrective Actions: Must replace all ceiling tiles in the back preparation room and dish washing area, for ease of cleanliness, and clean the ceiling tiles that are still light-in-color and not damaged. Must regularly clean flooring, as to maintain a sanitary environment.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed personal belongings stored on dry food shelving in the back preparation area.Corrective Actions: Must store all personal belongings in a designated area, away from food and equipment areas.