Yummy Bbq Kitchen Gets Conditional Pass on Health Inspection

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Observed mouse droppings on the floor in the nook across from the restroom, adjacent to the wire shelves. The operator stated that they have pest control service once per month. Clean the mouse droppings, sanitize the affected area, and continue regular pest control at the facility.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Measured warm water at 70F at the handwash sink in the front counter area. Provide warm water of between 100F and 108F at all handwash sinks. Observed an inoperable cold handle at the handwash sink in the front counter area. Repair the cold handle. Measured hot water at 115F at the two-compartment sink in the kitchen and 113F at the three-compartment sink in the kitchen. Provide hot water of at least 120F to all sinks in the facility.

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed a bag of beef defrosting at room temperature inside the two-compartment sink. Defrost potentially hazardous foods using one of four approved methods: in the refrigerator, under cool running water, in the microwave, or as part of a cooking process.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed the handwash sink to be obstructed with a metal pan at the handwash in the front service area. Maintain handwash sinks upobstructed at all times. Observed a lack of soap and towels at the handwash sink at the entrance side to the kitchen. Provide soap and towels to all handwash sinks at all times.

Foods held over 4 hours at room temperature reach dangerous bacteria levels. Staphylococcus aureus produces heat-stable toxins that cause severe illness.

Observed BBQ pork ribs hung at window along with Peking Duck, being held at room temperature. The operator is using Time as a Public Health Control for the pork. The pork had been out for two hours. The operator immediatley time marked the pork to bring it into compliance.

Observed grease accumulation on the ventilation hood filters. Clean the filters and surround parts of the hood.

Observed grease accumulation on the ventilation hood filters. Clean the filters and surround parts of the hood.