Smokin Pig BBQ Joint

Observed pans of beans in warmer cabinet that did not appear to be reheating fast enough to reach the appropriate reheat temperature withing the 2hour time limit. Observed pans of baked beans in warmer cabinet below 135. Employee stated that the these were back up pans that are moved from the walk-in to the warmer cabinet in case the beans in the steam table run out. First temperature at 11:20 was 74F. Second Temperature at 12:30 was 90F. Pans were placed in warmer cabinet before 11AM. Baked beans were moved to oven to complete reheating. All parts of the food should be reheated to at least 165F for at least 15 seconds. Food must get from 41 to 165F within 2 hours for foods made in the facility. Commercially prepared precooked foods must got from 41 to 135 in less than 2 hours.

Observed pulled pork, brisket, and ribs and baked beans held above 41F in the walk-in cooler. Second temperatures of these items at 1:05PM showed a temperature increase.

Observed macaroni and cheese on steam table at 125F. Observed portions of pulled pork wrapped in plastic wrap in warmer cabinet below 135F. Corrected on site by reheating in oven. Pork was reheated to 175/178F. This may be an issue with facility not ensuring that the food was properly reheated before it was placed in the steam table and warmer cabinet. Foods that are previously cooked and cooled and then reheated for hot holding must be reheated to at least 165F. All parts of the food must reach 165F for at least 15 seconds. The food must go from 41F to 165F in no more than 2 hours.

Observed rubber spatulas hanging from clean storage hooks that had significant chips and cracks in them. Food contact surfaces should be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections Observed paint mixer in on clean storage shelf that does not appear to be free of sharp internal angles, corners, and crevices and finished to have smooth welds and joints.

Observed employee water bottles and red bull cans on food prep tables and shelves above food prep tables. 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 Corrected on site by moving to front counter area.

Observed screen door of smoker enclosure on outside rear of building was broken off of hinges and propped against shelf outside of enclosure. Because this area can be entered directly from the kitchen it must be self-closing and tight fitting. Door should be repaired or replaced as soon as possible.

Observed grease accumulating on ground next to smokers. drain pipe leads to a plastic buss tub that is emptied into a waste FOG container in back of building. Pipe is not long enough for grease condensate to reach the tub. This tub also has no protection to prevent it from overflowing if it rains.

Observed black residue on inside of nozzles on soda fountain. Corrected on site by cleaning and sanitizing.

Observed pans of macaroni and cheese, baked beans, and potato salad stored in walk-in cooler with no date markings. Corrected on site by date marking items with the date prepared.

Observed container of Brunswick Stew in warmer cabinet at 114F. Employee stated that it was put in the warmer cabinet from the walk-in to reheat. Observed temperature at 119F at 3:30PM. This was discarded.

Observed blue liquid in milk jug and, vinegar jug, and spray bottles in kitchen. PIC stated that these were degreaser and sanitizer. Corrected on site by labeling with name of contents.

Observed cheese, hot dogs, cole slaw, and potato salad stored in prep-top cooler above 41F. Cole slaw and potato salad were prepared within the last 4 hours and were moved to walk-in cooler. Hotdogs and cheese were discarded. Observed macaroni and cheese and baked beans dated 4/22 stored above 41F. Corrected on site by discarding. This is possibly a cooling issue.

Observed evidence of employees smoking in screened outdoor BBQ area. Observed partially smoked cigarette on wall. Observed cigarette butts on floor.

Observed can of PT Alpine pressurized fly bait and Blaster penetrating catalyst stored on top shelf of dry storage rack above canned goods. Corrected on site by moving these to a storage area away from foods and single use items.

Observed sink drain leaking in employee restroom.

Observed baked beans being cooled in deep plastic container with plastic wrap and tight fitting lid on counter top. These were moved to an ice bath. Issues with cooling foods in these plastic pans has been noted on several previous inspections. Observed beef brisket cooling in walk-in cooler in stacks.

Observed screen door of smoker inclosure on outside rear of building no longer self-closes. Because this area can be entered directly from the kitchen it must be self-closing and tight fitting.

Observed items stored in prep-top cooler above 41F.

Observed portions of pulled pork rolled in plastic wrap in walk-in cooler dated 3/6 at 74F at 1:40PM no temperature change at 2:15PM. These were stacked on top of each other. It is recommended to allow these to cool to 41F or below before stacking. Observed pans of Brunswick stew cooling on counter top with frozen water bottles in them. The frozen water bottles had completely thawed in one container. Temperature did not appear to be decreasing fast enough to meet two hour cooling time limit to go from 135F to 70F. Staff was unsure of what time items actually reached 135F. Stew was divided and put into ice baths.

Observed two pans of baked beans and two pans of banana pudding in walk-in cooler that were not date marked.

Observed employee enter kitchen, put on gloves, and begin plating food without washing hands. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P.

Observed container of Brunswick stew dated 10/5 stored in walk-in cooler above 41F. Observed banana pudding stored in reach-in cooler above 41F. Observed container of Brunswick Stew dated 10/5 stored in walk-in cooler above 41F. Observed baked beans dated 10/4 stored in walk-in above 41F. Corrected on site by discarding.

Observed sliced beef brisket stored in warmer cabinet below 135F. Facility needs to ensure that foods are reheated to at least 165F prior to be placed in warmer. Corrected on site by reheating to 200F in oven.

Observed portions of pulled pork wrapped in plastic stored in walk-in cooler at 51F at approx 3:07PM. Employee stated that these were pulled and placed in walk-in cooler before 11:00 AM. Employee stated that the pork was room temperature before it was pulled. COS by discarding. Observed containers of potato salad stored in prep-top cooler at 48/49F. Employee stated that these were prepared and placed in this cooler at approximately 10:30AM. Employee stated that the potato salad is prepared from potatoes that are prepared and stored in the walk-in cooler yesterday. Second temp at 4:40 was 45F. COS by discarding. Observed baked potatoes on counter top at 93F. No employees were sure of what time they were placed here. Second temperature at 4:35 was 84. COS by discarding. Observed baked beans at 138F at 2:55PM. These were placed on top of ice in vegetable sink. second temperature at 4:26 was 116F. Corrected on site by dividing into two portions and placing each pan in ice bath. Observed potatoes in walk-in cooler at 74F. Employees were not sure of time when these were placed in walk-in cooler by stated it was likely before 11AM. Second temperature at 4:35PM was 62F. COS by discarding.

Observed sanitizer with a concentration above 500ppm being used to sanitize slicer. Label prescribes concentration between 200 and 400ppm.

Employees could not provide correct answers to questions regarding holding temperatures and cooling temperatures and time limits.

PIC does not appear to be ensureing that foods are being cooled properly or that the cooling process is being monitored. Two employees stated that pork butts are pulled from smoker and placed on rack in dry storage room overnight and then pulled and portioned the next morning.

Observed that posted CFSM certificates were expired.

Observed spray bottle containing a purple liquid with no label. Employee stated that this was degreaser. Observed employee using spray bottle with blue liquid to clean slicer. Label was not readable. Employee stated that this was sanitizer.