Bub-Ba-Q
1976 Hwy 53 West ~ Jasper, GA 30143
www.bub-ba-q.com



Phone
706-692-7929




Bub-Ba-Q

Hours:
Monday - Thursday
11 AM - 9 PM

Friday & Saturday
11 AM - 8 PM

Sunday
11 AM - 8 PM

Week of Score Noted Violations
12/9/2016 98-A

-Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used



-Physical facilities installed, maintained, and clean


2/17/2016 95-A

Observed three open employee beverages on shelf above steam wells @ stored with single service dinnerware. Drinks were discarded. Employee beverages must have lid and straw and be properly stored. Corrected On-Site. New Violation.



Physical facilities in disrepair in various locations in kitchen: coved base missing, holes in walls. These areas must be repaired. New Violation.



Remarks

**New enclosed room added on to back of facility: new dry storage room added, new walk-in freezer, mop sink has been moved.


1/22/2015 90-A

1. Observed pork butt that was just pulled on the steam table at 101F, and a partial pork butt that was just placed into the holding cabinet at 104F. Whole pork butts not removed from the cabinet were at 135F. The cabinet holding at 135F cannot rapidly reheat the pork. Since the temperature

had just dropped from 135F during the prep process (20 minutes), both the pulled pork and the partial butt were reheated to 138F to hold.



2. Observed missing molding in the kitchen where the floor meets the wall. Replace molding.


8/14/2014 91-A

1. Potentially hazardous food in the prep cooler at 48F. Must be 41F or below. The unit appeared to be frozen up and was not getting air circulation. All PHF was moved to another unit until the malfunctioning unit could be repaired.



2. Stew in the walk-in cooler from the previous day at 56F at a minimum of 15 hours cooling. The stew was discarded. Must get PHF down to 41F within 6 hours maximum. Person in charge must ensure proper cooling with shallow pans, ice baths or ice wands.


4/16/2014 94-A

1. Bamboo bowls are not allowed because they are not durable and may crack.



2. Light shields or shatterproof bulbs are needed in storage area where single service articles are stored.



3. Holes in wall in the smoker area. Screen door not sealed properly in smoker area. Repair the door and the wall to ensure that proper seals prevent insects and vermin from entering the area. Numerous flies were in the area and evidence of either a cat or raccoon due to footprints on the freezer top.


10/25/2013 87-B

1. Potentially hazardous food not reheated to 165F before being placed in holding cabinet. Observed pork butt at 113F and pulled pork at 124F. Other items in the cabinet were at the proper temperature. Person in charge stated that the meats were reheated and in the cabinet only 15-20 minutes. When reheating, the meat must get to 165F or 15 seconds. It was pulled to place back in oven to properly reheat to 165F.



2. Holes in wall in the smoker area. Screen door not sealed properly in the smoker area. Repair the door and the wall to ensure that it is sealed properly to prevent insects and vermin from entering the area. Repeat Violation.


6/4/2013 85-B

1. Potentially hazardous food in the prep cooler at 45F. Must be 41F or below. The unit was at the maximum setting so unit was packed with ice until a service technician could arrive.



2. The hot holding cabinet was not operating and the various meats were being moved back and forth from the oven to maintain temperatures. Pulled pork at 113F was discarded. Other meats were at the proper temperature. Of the two ovens in the facility, one was not operating and the other was not large enough to hold all of the meat from the holding cabinet. Both the oven and the holding cabinet must be repaired. The quantity of meat cooked must not be greater than the ability of the one oven to hold and maintain the proper temperature.



3. The floor in the kitchen in disrepair with broken and missing tiles. Repair the floor. Repeat violation.

4. The screen door to the smoker area was propped open. The screen door must be closed to prevent vermin from entering. Numerous flies were in the smoker area. Repeat violation.


1/28/2013 87-B

1. Beverage dispensing nozzles covered in what appears to be mold. Clean the nozzles more frequently.



2. Observed a very large container of stew (at least 7" deep) in the prep cooler at 118F. This is an improper cooling method. Potentially hazardous food must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 more hours. It is impossible to meet this requirement with such a large container. Use an ice wand, ice bath or small, shallow containers with the lid ajar to properly cool the stew. The stew was broken down into smaller containers at the time of inspection.



3. The new dry storage area must be finished. The raw wood must be painted with a washable paint and the ceiling repaired. Repeat violation.



4. The self-closer on the back door not operating properly. The gaps around the door have been repaired, but the door still does not self-close. Also the screen door to the smoker area was propped open. The screen door must be closed to prevent entrance of vermin. Repeat violation.


9/24/2012 91-A

1. Food and single service articles stored on floor in the outside storage area. Install shelving to maintain storage 6" off of the floor.



2. Clean the can opener to remove build-up of metal shavings on the blade.



3. Repair missing and broken tiles in the kitchen and the storage area.



4. The self-closer on the back door not operating properly. Repair the self-closer. Also, there are gaps around both doors that must be


5/1/2012 83-B

1. PHF in the prep cooler at 50F. Must be 41F or below. The unit was at the maximum setting so unit was packed with ice until a service technician could arrive.



2. Pulled pork at 116F in a cambro. The hot holding unit was broken and cambros were being used for hot holding. Use oven to hold cooked meat until the sham is repaired. The pork was rapidly reheated since it had been in the cambro for less than 2 hours.



3. Chemical bottles not labeled. Also, chemical stored with plastic wrap. All chemicals must be labeled and stored separately from food and food service equipment.



4. The self-closer on the back door not operating properly. Repair the self-closer. Also, there were gaps around both doors that must be repaired to prevent entry of insects or rodents into the facility. Numerous flies were in the kitchen. Repeat violation.


2/2/2012 86-B

1. Stew and potatoes not reheated properly to 165F. The potatoes were at 95F on the steam unit. The potentially hazardous food was in the steamer for 45 minutes within the 2 hour limit, so was removed and reheated on stove to 165F.


9/14/2011 82-B

1. Observed potentially hazardous food cold held at greater than 41F. Miscellaneous PHF in the prep cooler at 46F. Ice had formed over the cooling vent. The PHF in the unit was moved to the walk-in cooler until the ice could thaw. Person-in-charge must monitor temperatures to insure proper cold holding. Corrected on-site.



2. Cooked meats not held at 135F or above in the holding sham. The meats were at 130F and the unit was at the maximum setting, so could not be adjusted up. The meats were relocted to the oven until the holding sham can be repaired.



3. No thermometer located in the reach-in cooler. Replace thermometer. Repeat violation.



4. The hole in the wall next to the back door must be repaired. The base molding under the dry storage must be repaired.



5. The self-closer on the back door and the screen door to the smoker area not operating properly. Repair the self-closer. Also, there are gaps around both doors that must be repaired to prevent entry of insects or rodents into the facility. Repeat violation.


5/4/2011 90-A

1. Observed a very large container of stew (at least 10 quarts) in the walk-in cooler at 154F. This is an improper cooling method. Potentially hazardous food must be cooled from 135F to 70F within 2 hours, then from 70F to 41F within 4 more hours. It is impossible to meet this requirement with such a large container. An ice wand, ice bath or small shallow containers with the lids ajar may be used to properly cool the stew. The stew was broken down into smaller containers at the time of inspection. Corrected on-site.



2. No thermometer located in the prep cooler. Replace thermometer.



3. Numerous badly damaged cans stored with cans for use. The damaged cans must be stored separately from cans for use until returned to the supplier.



4. The hole in the wall next to the back door must be repaired. The base molding under the dry storage must be repaired.



5. The self-closer on the back door not operating properly. Repair the self closer. Also, there are gaps around the door that must be repaired to prevent entry of insects or rodents into the facility.


10/27/2010 88-B

Potentially hazardous food not held at 135F or above. Greens and beans at 108F. These items were discarded. After the lunch period and the temperature is turned down for quality, you must ensure that the potentially hazardous food is maintained at 135F or above for safety.



Observed walk-in cooler leaking from heavy rain. All the food was in packaging. Advised manager to cover all food in the cooler with plastic, which was done at the time of inspection. The roof must be repaired to prevent non-potable water from contaminating the food


5/12/2010 84-B

Sanitizer at 0 ppm quaternary ammonium. Must be minimum 200 ppm. Corrected on-site.



Pulled pork in holding sham at 91F and 99F. Ribs in holding unit at minimum holding temperature of 135F. Unit set at 140F. Reheat minimum temperature for food that is not commercially prepared is 165F for 15 seconds. The sham with the settings at time of inspection not capable of reheating to proper minimum temperature within 2 hours. Employee stated that the pork had only been pulled 40 minutes before, so pork was taken from unit and placed in oven to rapidly reheat to 165F for 15 seconds.



Potatoes were in meat sink instead of vegetable sink. Vegetables must be washed in a sink dedicated to washing vegetables only.


12/9/2009 91-A

Potentially hazardous food not held at proper temperature. Cold holding unit set at maximum. Either replace the unit or ensure that the cooler is properly repaired.


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