Uncle Johns B-B-Q

In the right-side upright black hot hold box at the side of the facility, two containers of boiled corn cobs measured 53F. Per an employee, he had removed them from the walk-in refrigerator 10 minutes prior and placed them into the hot hold box. Per the PIC, standard operating procedure is to boil the corn cobs prior to placing them into hot holding, or else relocate them to the walk-in for cooling. On top of the brisket oven, observed a container of foil-covered brisket seasoning maintained out of temperature control. Per the PIC, brisket had been seasoned via rub last night, and the employees contact the brisket with gloved hands before then placing gloved hands back into seasoning. Observed clumping in the brisket seasoning. *Note: Contact of brisket with seasoning renders seasoning a potentially hazardous food; Pulled pork measured 107F while maintained in a foil-covered container in the upright hot hold unit to the right of the oven. Per staff member, she had reheated pulled pork in the oven less than 5 minutes prior, then immediately placed it into hot holding. Ambient of the hot hold unit measured 143F via probe.