High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (beans - 131f). **Corrected On-Site**
2/3/2014
Routine - Food
Inspection Completed - No Further Action
No Violations Were Observed
9/19/2013
Routine - Food
Inspection Completed - No Further Action
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
5/21/2013
Routine - Food
Inspection Completed - No Further Action
Basic - Observed broken hot water nozzle at hand sink in men's restroom.
High Priority - Cooked meat (pork - 125f) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (beans -117f). **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's restroom.
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