Stacy's BBQ

Inspector's notes

Observed ladles stored as clean with visible food residue. All food-contact surfaces must be cleaned to sight and touch. Ladles were relocated to warewashing area to be properly washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked plant foods and cooked meats in reach-in cooler with no date markings. Foods had been cooked between one and three days prior as per person in charge. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths stored in chlorine sanitizer solution at 200 ppm chlorine as measured with chlorine test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (50-100 ppm for chlorine). Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.