GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  BONEYARD BBQ TWO, LLC
Address:  183 S MAIN ST
City:  REIDSVILLE Time In:  11 :  00 AM Time Out:  12 :  40 PM
Inspection Date:    03/11/2025   CFSM:   Shot Scarboro 2028
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-132-000092
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

97
Grade

A
Date

09/06/24
Prior Score

93
Grade

A
Date

03/26/24
CURRENT SCORE CURRENT GRADE
 
74
  
C
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Justus Cartrette Date:   03/11/2025
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
BONEYARD BBQ TWO, LLC		 Permit #
FSP-132-000092		 Date
03/11/2025
Address
183 S MAIN ST 		City/State
REIDSVILLE GA		 Zipcode
30453
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, , , Beef, brisket 44.0 ° F Cold Holding, , Prep Top Cooler, potato salad, 35.0 ° F Cold Holding, , Prep Top Cooler, Deli Meat, turkey 47.0 ° F
Cold Holding, , Prep Top Cooler, coleslaw, 46.0 ° F Cold Holding, , Prep Top Cooler, Cheese, 40.0 ° F Cold Holding, , Prep Top Cooler, Chicken, 57.0 ° F
Cold Holding, , Prep Top Cooler, Fish/Seafood, shrimp 44.0 ° F Cold Holding, , Prep Top Cooler, banana pudding, 35.0 ° F Cold Holding, , Prep Top Cooler, cheesecake, 38.0 ° F
Cold Holding, , Prep Top Cooler, Tomatoes, diced 33.0 ° F Cold Holding, , Prep Top Cooler, Tomatoes, sliced 37.0 ° F Cold Holding, , Prep Top Cooler, Cheese, sliced 39.0 ° F
Cold Holding, , Prep Top Cooler, Cheese, sliced 40.0 ° F Cold Holding, , Reach In Cooler, oreo pudding, 25.0 ° F Cold Holding, , Reach In Cooler, Ambient, 25.0 ° F
Cold Holding, , Reach-in Freezer, Beef, brisket 107.0 ° F Cold Holding, , Reach-in Freezer, Ambient, 04.0 ° F Cold Holding, , Reach In Cooler, Beef, brisket 80.0 ° F
Cold Holding, , Reach In Cooler, Ambient, 30.0 ° F Cold Holding, , Reach In Cooler, Chicken, 37.0 ° F Cold Holding, , Reach In Cooler, coleslaw, 40.0 ° F
Cold Holding, , Reach In Cooler, Chicken, 34.0 ° F Cold Holding, , Reach In Cooler, Beef, brisket 39.0 ° F Cold Holding, , Reach In Cooler, Soup, brunswick stew 45.0 ° F
Cold Holding, , Reach In Cooler, Chicken, 35.0 ° F Cold Holding, , Reach In Cooler, Cut Leafy Greens, lettuce 40.0 ° F Just Cooked, , , Chicken, finger 177.0 ° F
Hot Holding, , , Pork, BBQ 107.0 ° F Hot Holding, , , Soup, brunswick stew 190.0 ° F Hot Holding, , , Pasta, mac & cheese 183.0 ° F
Hot Holding, , , Vegetables, baked potato 191.0 ° F Hot Holding, , , Beef, brisket 154.0 ° F Reheat, , , Pork, BBQ 165.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed residue buildup on can opener blade. CA: Clean and sanitize as soon as possible. Will follow-up.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed buildup in soda nozzles. CA: Clean and sanitize soda nozzles daily. Clean as soon as possible. Will follow-up.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cut brisket in container sitting on prep top counter at 44, deli turkey in prep top unit at 47, chicken in prep top unit near grill area and back door at 57 and shrimp at 44. COS: Manager discarded chicken and shrimp and placed deli turkey and brisket in bottom of unit.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed cut brisket in container sitting on prep top counter at 44, deli turkey in prep top unit at 47, chicken in prep top unit near grill area and back door at 57 and shrimp at 44. COS: Manager discarded chicken and shrimp and placed deli turkey and brisket in bottom of unit.  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed BBQ in hot hold at 107. COS: Manager reheated BBQ since still within 2 hour time window to 165.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed brisket foiled closed with internal temperature at 107 in reach in freezer and brisket foiled closed with internal temperature at 80 in reach in cooler. COS: Manager opened foil to allow brisket to cool since still within 2 hour time frame to reach 70.  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Observed food handling employee wearing silicon bracelet during food prep.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed plastic container in sugar. CA: Use scoop with handle with handle out of product.  Repeat Violation.
17B Violation of Code: [511-6-1.06(5)(n)] Observed dumpster with open lid. CA: Close lid of dumpster when not in use to deter pest.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed personal water bottle and tumbler on prep station near sauces in kitchen area. CA: Use a cup with a lid in straw in a designated area away from food contact surfaces.  Repeat Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed back door with crack under door frame. CA: Replace threshold under door to deter pest.  New Violation.
Remarks
Person in Charge (Signature)    Date: 03/11/2025
Inspector (Signature) Halaina Tiger Date: 03/11/2025