BB.Q Chicken & Pub

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.