Health Report #113293

Establishment Name: Red Rock Downtown Barbeque
Report Date: 06/05/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Reheating for Hot Holding Reheated food(s) N/A Reheated to less than 165 degrees F Observed a deep 1/2 pan of burnt tips recently placed in the hot holding cabinet from the smoking oven to be at 110f. Corrected by placing them back in the oven and reheating to 165f.
Critical Working containers, Common Nam Working containers-toxics N/A Not labeled as to content 1) observed four chemical spray bottles lacking a label as to their contents. Corrected by providing proper labels. 2) observed a spray bottle mis-labeled as to its contents. Corrected by disposing the incorrect chemical
Critical Methods-Hot Water and Chemical Hot water sanitizer N/A Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer The under-counter high temperature dish washing machine was not sanitizing dishes/equipment with hot enough water during the rinse cycle. A technician from ecolab was on-site during the inspection to repair this unit. Manually sanitize dishes as needed until the dish machine is repaired
Critical Cooling Cooked food(s) cooled N/A From 70 degrees f to 41 degrees F for more than 4 hours Observed the following food prepared the previous day that did not cool quickly enough (greater than the 6 hour period allowed from 135 to 41f) in the walk in cooler: 3. 5 gallons of collard greens (52f), 1/3 of a large lexan tub of beef burnt ends (50f), +/- 28 racks of ribs (45 to 50f). These items were discarded. Ensure staff are monitoring and modifying the cooling processes for these foods as needed to ensure they cool properly.
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) N/A Beyond consume by date Observed two foods in the walk in cooler (beef broth and cooked chicken) that expired on 6-3. Corrected by discarding
Critical Hot and cold holding N/A N/A N/A Observed foods in the kitchen prep cooler to be at 45 to 48f. This unit was cleaned and adjusted to provide 41f and below. Ask staff to keep the prep top covers closed as much as possible
Normal Storing Equip./Uten./Lin./Sing Single-service/single-use article(s) N/A Exposed to dust, splash, or other contaminates, Stored with food-contact portion exposed Observed two stacks of upright to-go containers stored on top of a kitchen garbage can. Corrected by relocating these containers to a storage shelf. Ensure these containers are stored inverted for protection
Normal Warewasher, Sanitization Press Hot water sanitizing rinse N/A Less than 15 pounds per square inch The dish washing machine rinse pressure gauge was only registering 11 psi. Repair/adjust as needed
Normal Outer Openings, Protected Outer opening(s) Door(s) N/A N/A Observed the back door propped open for extended periods of time today. Ensure the door is kept closed to prevent pest entry
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) shelving N/A Bare wood Observed the shelves for the liquor storage to be bare wood. Seal these shelves (all surfaces) with a water-proof sealant such as polyurethane
Normal Cleaning Freq.,Food Contact Su Food-contact surface(s) used for nonpotentially hazardous food(s) N/A Not cleaned when contaminated The interior of the ice making machine and the bottom edge of the deflector shield are due for cleaning
Normal Cooling methods Food item(s) cooled N/A Improperly Covered, Improperly In large container, Improperly In plastic container, Improperly Nested on top each other Observed bulk hot foods that were cooled tightly wrapped or in large covered plastic containers (chicken halves, beans, collard greens, ribs, etc. ) ensure staff implement techniques that facilitate rapid cooling such as: using shallow, uncovered metal pans, not tightly wrapping foods, using ice or ice sticks, not nesting/layering foods
Normal Cooling, Heating, and Holding Equipment cold holding N/A Inadequate The prep top cooler (top and bottom) was observed operating at an elevated temperature. Some dust was removed from the condensing coil. After lunch when the doors were not opened as frequently the air temp. Came down to 40/41f. Monitor this unit to ensure it can perform at 41f and below throughout your work day. Also, it should be noted this cooler is located directly adjacent to the smoking oven. Provide additional separation if possible
Normal System Maintained in Good Repa Plumbing system Drain line(s) N/A Not maintained Re-establish the drain line air gaps for the following units (vertical air gap = 2x the discharge pipe diameter, with a minimum of 1" above the flood rim of the receiving plumbing/floor): the dish machine (corrected by trimming off the drain line), the ice machine drain line, the drain line for the ice bin at the top of the b-ment stairwell, the basement water filter system drain line, and the drain line for the back flow preventer on the basement soda system carbonators. The drains for the last two items terminate near the front of the walk in cooler
Normal Unnecessary Items and Litter Unnecessary item(s) N/A Not removed from facility Observed excessive items in the eastern portion of the basement. Please remove unnecessary items and organize the remaining items to facilitate cleaning and inspections for pest activity