Slick's Big Time Bbq, Llc, 9425 Sw Commerce Circ. #b14, Wilsonville, OR 97070 - inspection findings and violations

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Business Info

Name: Slick's Big Time BBQ, LLC
Address: 9425 SW Commerce Circ. #B14, Wilsonville, OR 97070
Total inspections: 1
Last inspection: 02/24/2016
Score
100
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Inspection findings

Inspection date

Type

Score
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
    Observed a spray bottle of apple cider with no label sitting on a shelf in the back reach-in cooler. The liquid has is orange in color and could be mistaken for a cleaning chemical or vice versa. **CORRECTION** The spray bottle was labeled upon request. Make sure labels are prominent and accurately descriptive.
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
    Observed tongs and a small tipped thermometer laying on a table unprotected outside next to the smoker. The utensils are exposed to potentially contamination. **CORRECTION** The kitchen manager immediately removed the utensils and took them to the dish wash area to be washed, rinsed, and sanitized. PIC stated that the utensils are routinely washed every 2 hours or less. Keep in use utensils protected from possible contamination at all times.
  • Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Atosa 2-door reach-in raw meat cooler-- 37-39 F (pork, chicken) Atosa 3-door reach-in cooler-- 38-42 F (brisket, slaw, mac salad, pulled pork) Atosa 2-door reach-in cooler at back door-- 39-42 F (beans, buttermilk, pulled pork) Kelvinator 2-door reach-in cooler-- 37-40 F(chicken, pulled pork, ribs, sweet potato) prep cooler-- 39-41 F (slaw, mac salad, sausages) (2) 2-door reach-in freezers holding things frozen.
  • Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
    cooking temperatures: chicken 166 F, pork 179 F, brisket 178 F hot holding temperatures: countertop warmers (beans 140-155 F, chicken 158 F, pulled pork 191 F, brisket 187 F, ribs 156-183 F)
  • Information: Dishwashing Methods:
    3-comparment sink available wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
  • Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
  • Information: Notes/Recommendations:
    Good hand washing and proper glove use observed. Excellent date marking and cooling procedures observed.
02/24/2016Semi Annual Food100

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