Central BBQ Lake House

Inspector notes: Observed employee medicine stored above condiments in side beverage refrigerator near server line. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by person in charge (PIC) at time of inspection

Inspector notes: Observed newly installed mop sink connected to water supply but not connected to a drain. Per PIC, mop sink was installed to water valves the week prior but installation is currently a work in progress. A mop sink must have cold and hot water supplied through a mixing valve and must be sloped to a drain. Must provide a fully installed mop sink prior to next routine inspection

Inspector notes: There is no approved mop sink at the establishment. A mop sink must have cold and hot water supplied through a mixing valve, sloped to the drain, as well as a curbed or stand-alone basin. Must provide a mop sink prior to next routine inspection

Inspector notes: Observed raw salmon, raw tuna, and raw shrimp stored directly above avocados, pickled ginger, cooked shrimp, and cooked smoked eel. Informed PIC that all raw animal proteins need to be stored below any ready-to-eat foods. PIC relocated the raw fish and properly stored all raw animal proteins at time of inspection. Provided separation of storage guidance document via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed the prep table in the host area improperly cold holding TCS foods. The ambient air temperature of the unit was 55.4*F, measured using min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed the hand sink in the back prep area missing hand drying provisions. Informed PIC that all hand sinks need to be supplied with hand drying provisions at all times. PIC provided hand drying provisions at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed multiple containers of kimchi, radish kimchi, pasta salad, cooked vegetables, and imitation crab mixes missing date marks. Informed PIC that all TCS foods prepared onsite or opened from a commercially sealed package need to be date marked and used or discarded within 7 days, day one being the day it was opened or prepped. Cook stated the days each food item was prepared and properly date marked each item at time of inspection. Provided date marking document via email. 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 the time of inspection

Inspector notes: There is no approved mop sink at the establishment. A mop sink must have cold and hot water supplied through a mixing valve, sloped to the drain, as well as a curbed or stand-alone basin. Must provide a mop sink prior to next routine inspection

Inspector notes: Observed employee washing dishes in the prep sink with water and no detergent or sanitizing step, then put them away. Informed PIC that all food contact surfaces need to go through the wash, rinse, and sanitizing step. PIC relocated the improperly sanitized dishes to the ware washing station at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed a tray and containers containing rice with an internal temperature of 120*F in the counter-top hot holding unit. Informed PIC that the rice needs to be held at 135*F or higher. PIC informed it had been cooked about an hour prior. Informed PIC that the rice needs to be reheated to 165*F and then properly hot held. The rice was reheated and properly hot held at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed all hand sinks in the kitchen not supplied with paper towels. Observed the employee bathroom hand sink not supplied with paper towels. Informed PIC that hand sinks need to be supplied with hand drying provisions at all times. PIC provided hand towels to all hand sinks at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed unwrapped beef portions being stored pressed up against the outer flap portion of a cardboard shipping box. Informed PIC that food must be stored in a way that is safe and keeps it in good condition. Suggested to PIC to wrap the beef when storing it. PIC discarded the beef portions at time of inspection. All food must be stored in a manner to provide general food protection and prevent contamination

Inspector notes: There is no approved mop sink at the establishment. A mop sink must have a curbed or stand-alone basin. The outdoor area being used as the mop sink is sloped downward toward the wall with no curb on that side. PIC stated that they will add a curb to this side of the drain area. Must provide a mop sink prior to next routine inspection

Inspector notes: Observed a large amount of equipment and other items cluttered and being stored in the outside storage area. PIC informed that they are in the process of going through the stuff and deciding what to do with it. Litter and articles that are not needed for the operation or maintenance of the establishment should be removed from the premises

Inspector notes: Observed raw pork and beef sitting above pineapple rings in the bottom of a reach in cooler. Informed PIC that the pork and beef need to be stored below the pineapple due to having a higher cooking temperature. PIC informed that the pineapple gets sent out with the pork. Informed PIC that the pineapple needs to be stored above raw animal product because it does not have a specific cooking temperature. PIC moved the items and properly stored them at time of inspection. Observed a container of raw chicken sitting over containers of raw beef ribeye in the walk-in. Informed PIC that the animal proteins need to be stored according to cooking temperature. PIC properly stored the raw animal proteins at time of inspection. Provided PIC with storage based on cooking temperature documents via email at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed a tray and containers containing rice with an internal temperature of 120*F in the counter-top hot holding unit. Informed PIC that the rice needs to be held at 135*F or higher. PIC informed it had been cooked about an hour and a half prior. Informed PIC that the rice needs to be reheated to 165*F and then properly hot held. The rice was reheated and properly hot held at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed establishment using quat sanitizer at the bar and kitchen three-compartment sinks with only chlorine test strips on hand. Informed PIC that they need to have test strips for any sanitizers used with food contact surfaces. Instructed PIC to get quat test strips prior to re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed the hand sink near the ware washing area with a broken hot water handle, supplying only cold water of 70*F to the hand sink. Informed PIC that hand sinks need to be supplied with hot water of at least 100*F. Supply hot water prior to re-inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed a rice cooker containing cooked rice on the floor of the kitchen. Informed PIC that food needs to be kept at least six inches off of the floor at all times to prevent contamination from premises. PIC moved the rice cooker to the countertop at time of inspection. Observed boxes of boba packages and noodles sitting directly on the floor in the dry storage room. Informed PIC that these packages need to be kept at least six inches off of the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: There is no approved mop sink at the establishment. A mop sink must have cold and hot water supplied through a mixing valve, as well as a curbed or stand-alone basin. Must provide a mop sink prior to next routine inspection

Inspector notes: Observed the condensation line of the espresso machine draining into a bar hand sink. Discussed with PIC that the liquid must be drained into the floor drain with a one-inch air gap