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Norm's BBQ Shack

Princeton – Routine inspection conducted on 05-30-2020.

Critical:

  1. Interior of white oven has large amount of buildup, prep surfaces are in need of cleaning. Food contact surfaces shall be washed, rinsed, and sanitized as often as necessary to keep them clean.
  2. Brisket in two-door cooler is not date-marked. Ready to eat, potentially hazardous foods shall be marked with a seven-day discard date if kept at 41 degrees F or below. Corrected during inspection.

Non-critical:

  1. No soap at hand sink. Hand sink shall be adequately supplied with soap. Corrected during inspection. 
  2. No waste basket at hand sink. Hand sink shall be adequately supplied with a waste receptacle. Corrected during inspection.
  3. Hand sink is need of cleaning. Hand sink shall be maintained in clean condition. Corrected during inspection.
  4. Container setting in hand sink, coffee pot and creamer setting on hand sink. Hand sink shall be used for hand washing only. Corrected during inspection.
  5. Step ladder, pillow, and towel blocking hand sink. Hand sink shall be accessible at all times. Corrected during inspection.
  6. Three-compartment sinks being used for purposes other than ware washing. Sinks shall be used for ware washing only. Corrected during inspection.
  7. Ware washing sinks are dirty. Ware washing sinks shall be maintained in clean condition. Corrected during inspection.
  8. Outer surfaces of appliances, walls, cabinetry are in need of cleaning. Non-food contact surfaces shall be clean to sight and touch. 
  9. No test strips for sanitizer. Sanitizer test kits shall be used to determine sanitizer strength.
  10. Floors are dirty and debris-laden. Porch has sticks of wood and wood debris. Physical facilities shall be maintained in clean condition. 
  11. Area where smoker was removed is in disrepair and covered with unsealed plywood. Physical facilities shall be maintained in good repair.
  12. Personal items are stored on prep surfaces. Personal items shall be stored separately from food prep areas. Corrected during inspection.
  13. Clutter throughout. Only items necessary to the operation shall be present.
  14. Wiping cloths not stored in sanitizer. Wiping cloths shall be stored in sanitizing solution when not in use. Corrected during inspection.
  15. Single-service items displayed improperly. Single-service items shall be displayed so as to prevent contact with areas that will touch food or lips. Corrected during inspection.
  16. disposable pans are being reused. Single-service items shall be used one time only. Corrected during inspection.
  17. Unlabeled spray bottle. Spray bottles shall be labeled as to contents. Corrected during inspection.

Follow-up inspection conducted on 09-09-2020.

Critical:

  1. Inside of white oven has burned food buildup in bottom, microwave has spillage and splash. Food contact surfaces shall be washed, rinsed, and sanitized as often as necessary to keep them clean. 
  2. No water for hand or ware washing. Establishment shall have running water.

Non-critical:

  1. No hot water at sinks. There shall be hot water (at least 100 degrees F or above) at hand and ware washing sinks. 
  2. The following physical facility issues are in need of correction: holes in floor of area where fryer sets, bare wood blocks are supporting fryer, electrical box above door is uncovered, electrical outlet by door is not secured to wall, furnace filter is covering hole in ceiling above stove, edging around hand sink is rusted and pitting, there is no screen door or screens enclosing porch and fryer area, there is no overhead protection over smoker. Physical facilities shall be maintained in good repair.
  3. Single-service items are displayed on racks where contamination is possible. Single-service items shall be protected from contamination (suggest tubs).
  4. Utensils stored in cans with paper towel in bottom and handle down. Utensils shall be stored handle up and so as to prevent contamination.
  5. Grounds have numerous areas of clutter and places for pest harborage. Only items necessary to the operation shall be present, there shall be no pest harborage.

Follow-up inspection conducted on 09-19-2020.

Critical:

  1. Meats in warmer not held at 135 degrees F or above. Hot foods shall be held at 135 degrees or above. Corrected.
  2. Cole slaw in cooler not held at 41 degrees F or below. Cold foods shall be held at 41 degrees or below. Corrected.

Non-critical:

  1. Hand sink not draining properly. Plumbing shall operate in good repair.
  2. Utensils are stored handle-down. Utensils shall be stored so as to prevent contact with areas that touch food or lips. Corrected.
  3. Physical facility issues (see previous follow-up report) to be addressed at 09-30-2020 follow-up inspection.
  4. Grounds issues (see previous follow-up report) to be addressed at 09-30-2020 follow-up inspection.

Note: Owner has completed State Food Safety Food Handler Training.