Dickeys Barbecue

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: No certified food protection manager onsite during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to n
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.12 - Priority Foundation: Hand Drying Provision. Addl Notes: Observed no paper towels at establishment bathroom handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person i
• Non-Food-Contact Surfaces Clean: 4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed accumulation of food debris at bottom of cooking compartment inside smoker equipment. Observed accumulation of food debris along bottom of compartment inside hot holding case next to smoker. Predefined Comment: Nonfood-contact surfaces shall be
• Plumbing Installed; Proper Backflow Devices: 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed a leak from the three-compartment sink faucet continuously leaking into the rinse basin, leak from faucet head of food prep sink, and leak from faucet head of handwash sink next to smoker. All plumbing shall be maintained in good repair at all times. Establishment sha
• Physical Facilities Installed, Maintained, and Clean: 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed accumulation of dust debris along hood vent covers and ceiling vent covers. Observed accumulation of food debris along floors under/behind food prep tables, 3-compartment sink, smoking equipment, and food assembly counter. Physical facility shall be cleaned frequently en

As listed in the inspection report.