Pippin's Barbecue

The person in charge was not present during the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Observed multiple bags of pork not cooling at an adequate rate to ensure food reaches 41F within 6 hours; see temperature log. Observed 4 bags of ribs with an internal temperature greater than 41F; ribs were cooked yesterday (marked with Wednesday date mark) and placed into plastic zip lock bags. Observed cole slaw cooling in deep plastic container with tight fitting lid. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).

Observed pork and ribs cooling in sealed plastic zip lock bags. Observed cole slaw cooling in deep plastic container with tight fitting lid. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed case of raw chicken stored on the floor inside the walk in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) IF THIS CODE PROVISION IS MARKED OUT OF COMPLIANCE ON THE NEXT ROUTINE INSPECTION THE FOOD SERVICE PERMIT WILL BE SUSPENDED.