Rudy's Country Store and Bar-B-Que

Inspector notes: Observed beef briskets being hot held for service in a hot box, with internal temperatures ranging from 108*F-117*F. The hot box had an internal temperature of 140.4*F, measured using min/max thermometer. PIC stated that the were placed in the hot box about thirty minutes prior. Informed PIC that the briskets need to be re-heated to 165*F and then can be placed back in the hot box to be properly hot held. PIC instructed food employee to put the briskets back in the roasting oven to heat back up to 165*F 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 the hand sink in the ware washing area to be missing adequate cold water, when the handle is turned it does not make the water cooler. The temperature of the water at the hand sink was 134*F, measured using min/max thermometer. Employee stated that this sink is only hot water. Discussed with PIC the importance of having cold water available at hand sinks, as to not deter food employees from hand washing. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection

Inspector notes: Observed the AVB at the mop sink leaking when water is turned on. Informed PIC that the back flow device needs to be serviced by a plumber or backflow specialist to ensure it is operating properly. Please bring the AVB into good repair prior to next routine inspection

Inspector notes: Observed the tiling surrounding the floor drain in the ware washing station to be chipped and missing in areas, leaving an uneven concrete surface below where food and moisture is getting trapped. Informed PIC that the flooring around the drain needs to be repaired so that it is smooth and easily cleanable. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection