770 BBQ

5 findings recorded on Jun 30, 2026.

1. Inspector observationItem 2-1C ↗

   Bare-hand contact with food

   Observed an employee preparing a tray to serve to a customer that included salad greens (lettuce) with bare hands and no utensil. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lettuce on tray discarded. Employee returned to the station with gloves and a utensil for lettuce.

   Inspector’s full note

   Inspection item: Inspection item 2-1C

   Code .04(4)(a)1,2,3

   Observed an employee preparing a tray to serve to a customer that included salad greens (lettuce) with bare hands and no utensil. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lettuce on tray discarded. Employee returned to the station with gloves and a utensil for lettuce.

   Official report · Item 2-1C ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   ******** SECOND CONSECUTIVE VIOLATION OF CODE PROVISION***** Observed a dish machine in use with a chlorine concentration less than 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dish machine removed from use. Dishes manually washed, rinsed and sanitized at the warewashing sink.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(6)(n)

   ******** SECOND CONSECUTIVE VIOLATION OF CODE PROVISION***** Observed a dish machine in use with a chlorine concentration less than 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dish machine removed from use. Dishes manually washed, rinsed and sanitized at the warewashing sink.

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 15C ↗

   Equipment cleanliness

   Observed metal lids and metal pots stored clean with sticker residue and labels still attached. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Labels and sticker residue on food containers should be removed prior to cleaning.

   Inspector’s full note

   Inspection item: Inspection item 15C

   Code .05(7)(a)2,3

   Observed metal lids and metal pots stored clean with sticker residue and labels still attached. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Labels and sticker residue on food containers should be removed prior to cleaning.

   Official report · Item 15C ↗

   Correction status not recorded

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