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Inspection Information
Facility Name: BOB'S BACKYARD BARBEQUE & CAFE
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard/Critical Control Point
Inspection date: 10-August-2023
Violations: A summary of the violations found during the inspection are listed below.
3717-1-03.4(F)(1)(b)
Corrected During Inspection Critical TCS foods not being cold held at the proper temperature. Observed refrigerator not holding correct temperature. Baked beans temped at 46°F, ribs temped at 43.5°F, macaroni and cheese temped at 45°F. Ensure food is cold held at 41°F or below.
PIC discarded out of temp food.
3717-1-04.1(Y)
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed no thermometer inside of fridge. Ensure that each fridge has a thermometer to verify proper cold holding temperatures.

3717-1-04.4(B)
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed dark scratches on cutting board, making it no longer cleanable. Ensure that cutting board is replaced.

Comments
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P.
I - P - Employee Health: The operation had an employee health policy on file.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
VI - TCS Food: TCS foods were not being held at the proper temperature.