FOGGY BOTTOM BBQ

5 findings recorded on Aug 31, 2026.

1. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &2Observed employee drinks stored on top of a food prep table to the left of the walk-in cooler.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee drinks were removed and placed below any food prep surface or any single use items.//

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .03(5)(k)1

   &2Observed employee drinks stored on top of a food prep table to the left of the walk-in cooler.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The employee drinks were removed and placed below any food prep surface or any single use items.//

   Official report · Item 2-2B ↗

   Correction status not recorded

2. Inspector observationItem 2-2D ↗

   Handwashing

   Observed a handwashing sink in the back next to the prep sink that does not have hot water available for use.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .06(2)(c)

   Observed a handwashing sink in the back next to the prep sink that does not have hot water available for use.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Official report · Item 2-2D ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed containers that were stacked wet on the clean rack. Also observed trays that had inserts that had been stacked wet on the prep table next to the walk-in cooler.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge had all the trays and containers recleaned and sanitized. The trays and containers were allowed to air dry before stacking.//

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed containers that were stacked wet on the clean rack. Also observed trays that had inserts that had been stacked wet on the prep table next to the walk-in cooler.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge had all the trays and containers recleaned and sanitized. The trays and containers were allowed to air dry before stacking.//

   Official report · Item 14B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.