Fairfield Department of Health

Inspection Information
Facility Name:	BOB'S BACKYARD BARBEQUE & CAFE
Facility Type:	Commercial FSO < 25000 sq. ft.
[?] Inspection type:	Standard/Critical Control Point
Inspection date:	06-February-2019

Inspection Information

Facility Name:

BOB'S BACKYARD BARBEQUE & CAFE

Facility Type:

Commercial FSO < 25000 sq. ft.

[?] Inspection type:

Standard/Critical Control Point

Inspection date:

06-February-2019

3717-1-03.2(M) Improper use and/or maintenance of wiping cloths.Observed cloths laying around facility. On tables, equipment, and floors.
3717-1-04.8(A) Equipment and utensils are not being air dried. Observed items being stacked before being completely air dried. Ensure all items are completely dry before stacking.
3717-1-06.4(B) Facility not maintained clean. Observed dirt and debris build up throughout facility. Items that were not necessary to food prep. Equipment that was not necessary to food prep. Ensure facility is cleaned on proper basis.

Comments
Equipment that is being used for remodeling of kitchen needs to be kept in separate area than kitchen.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.

Comments

Equipment that is being used for remodeling of kitchen needs to be kept in separate area than kitchen.

I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.