Pippins BBQ

Observed raw whole beef and ground beef stored above a pan of cooked oxtails in the reach in cooler. Also observed boxes of raw pork stored next to cooked oxtails. A case of raw shelled eggs was also stored above ready to eat food (Vanilla Wafers). 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times.

Observed several TCS foods that did not meet cold holding requirements (See temperature chart. All TCS foods must be maintained at 41 degrees or below. PIC corrected on site by discarding all TCS foods that did not meet cold holding requirements.

Observed several TCS foods being held below the required hot holding temperature of 135 degrees or higher in the steam table. PIC corrected on site by reheating foods on the stove to 165 degrees f. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed several TCS foods not properly date marked in the reach in cooler including macaroni noodles, cooked ribs, and hot dogs. Several TCS cold foods exceeded the expiration/disposal date including oxtails (exp. 09/7/26, whole milk (exp. 9/9/2026), two containers of brisket juice (8/3/2026).PIC corrected on site by discarding all expired foods and TCS foods not properly date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold,.

Observed the location did not have a person in charge. According to staff, the person in charge was not present.

Observed the location does not have a certified food safety manager. According to the PIC, the former CFSM no longer works at the facility. The location must obtain a CFSM ASAP. A copy of the CFSM must be submitted to the Henry County Environmental Health Department by 9/15/2026 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf.

Observed an open single use cup stored above the preparation top cooler. PIC advised to store drinks in a single use cup with a top and a straw in a designated area away from food or food contact surfaces. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

11A. Observed food being cooled by nonapproved method.

10D.observed several bulk food containers not identified with the common name of product with label.

17C.Observed floors in disrepair near the produce sink. Clean and paint floors with sealed concrete finish.

17C. Observed hole in the wall underneath the hand sink in the kitchen. Repair the wall.