SMOKIN DAVES BBQ & TAPHOUSE

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Inspection history

1. Sep 8, 2026

   ✓
   9 violations

   • 3-305.11, Food Storage. Ice machine has visible mold on the top section that needs to be cleaned off. Food should be stored in a safe manner so as to avoid contamination. Education provided.
   • 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed dishes in handwashing sink in ware washing room. A hand sink shall be maintained handwashing sink that it is accessible at all times for employee use.
   • 6-501.111 Controlling Pests (C). Many flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for hanging fly strips lower down in the food service area and cleaning the surfaces of food residue.
   • 2-301.14 When to Wash (P) Observed changing with gloves on and not washing hands and changing gloves.Food employees shall clean their hands and exposed portions of their arms immediately after eating or drinking and immediately before donning gloves to initiate a task that involves working with food. Education provided.
   • 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf). No procedures on site for educating staff how to clean-up of vomiting and diarrheal events. A clean-up of vomiting and Diarrheal Events is necessary to have on site. Education provided with inspection.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided with inspection.
   • 2-401.11 Eating, Drinking, or Using Tobacco (C) Multiple employee beverages on the counter and prep surfaces with unapproved lid. Employee beverages need to have an approved lid and be stored below work surfaces. Corrected on site and education provided.
   • 3-304.12 In-Use Utensils, Between-Use Storage (A). Containers used for scooping food ike beans and cole slaw left in the food submerged in the food with no handles. During pauses in FOOD preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Corrected through education.
   • 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P), Food contact surfaces like cutting boards not properly washed and disinfected with sanitizer every 4 hours during the day, only sanitized. In use surfaces and utensils need to be washed, rinsed, and sanitized every 4 hours while in use. Education provided.

2. Oct 1, 2025

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   11 violations

   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). GM going to replace empty chlorine container.
   • 6.203.13. Fly strips observed over food prep area., Insect control devices shall be installed so that the devices are not located over a FOOD preparation area. Fly strips to be removed. 6-501.111 Controlling Pests (C). Many flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled.
   • 2-301.14(H) When to Wash (P). Observed cook flip a cooking chicken breast that was not fully cooked with a bare hand then put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 2-102.11(A) Demonstration (Pf). Food inspection demonstrated lack of active managerial controls on site. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY the regulatory requirements of this food code. Education provided.
   • 3-501.14(A) Cooling (P) Foods. Cooked pork at 57*F from the oven earlier in the day pulled out and used for service cooling on the line without temperature control. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P Item placed in walk in cooler by chef.
   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Cups for scooping portions of batch cooked/ prepped food are stored directly in the food with no handles. Corrected on site.
   • Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation(P). Raw shelled eggs were observed stored above ready to eat produce in the walk in cooler. Education provided. 3-304.15(A) Gloves, Use Limitation (P) Observed soiled wiping cloths stored on food contact counters with 0 ppm quaternary ammonia sanitizer concentration. Employees were observed handling the cloths with gloved hands and then immediately touching food and food contact surfaces. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Provided education to food employees and person in charge that a wiping cloth with no residual sanitizer concentration is a source of contamination to the gloves and the food that the gloves touch. Sanitizer bucket refilled with appropriate concentration of sanitizer and wiping cloths placed in buckets between use as directed by person in charge.
   • 3-501.13 Thawing (C). Observed raw meat thawing at 60* F on the counter by the prep sink. Approved thawing methods include: (A) Under refrigeration that maintains the food temperature at 5oC (41oF) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready to eat to rise above 5oC (41oF). Corrected on site.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Most prepared/ cooked foods in the walk in cooler observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.

3. Sep 15, 2025

   !
   9 violations

   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 3-301.11 Preventing Contamination from Hands (Pf). Observed cook pick up a stack of sliced cheese with bare hands, take off one piece of cheese to melt on cooked chicken on the grill, and place the rest of the cheese back on prep top. Ready to eat foods may not be handled without wearing gloves. The sliced cheese that was not cooked should not be handled bare handed. Additionally, melting cheese briefly on cooked food is not considered a kill step so that cheese should not be handled bare handed either. Corrected on site through education of cook.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this food code. Education provided.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Various prepared/ cooked foods in the walk in and reach in coolers observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the back. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Education provided.
   • 6-501.111 Controlling Pests (C). Many flies in the food prep and service area, on food and food contact surfaces. Flies and other pests should be controlled. Discussed options for hanging fly strips lower down in the food service area and keeping doors closed, possibly getting a screen for back door.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The chlorine residual at the dish machine was tested at zero ppm. All food contact surfaces shall be washed, rinsed, and sanitized using heat or approved chemicals (chlorine for this facility). Dish machine technitian called for repair.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Walk in cooler holding all measured foods between 48*F-59*F. Cooked brisquit from 9/10 - 57*F Cooked ribs from 9/10 - 58*F Cook mac n cheese from 9/8- 55*F Cooked chilli - 49*F Sour cream - 55*F Olives and dressings in containers - 58*F Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. All items in the walk in cooler that needed to be thrown out were voluntarily discarded by management.