SAUCED HOGS BBQ BAR AND GRILL

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine in kitchen. Operator primed machine recheck 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found 3 live flies on top of dish machine in kitchen

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork in walk in cooler covered during cooling. Operator uncovered pork. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator cleaned during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food in cook line area

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine area

High Priority - Live, small flying insects found 1 live fly on prep table 1 live fly on slicer Employee sanitized table and slicer. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board in cook line area. Employee removed. Corrected On-Site

Basic - Water leaking from pipe. Hand wash sink in prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpackaged frozen beef over ready to eat food in reach in cooler. Manager moved and stored on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58F coleslaw on cook line. Employee moved to chill in freezer, 2nd temp at 40F at 4:49 pm Provolone (56F - Cold Holding) reach in cook line;pan over filled, moved to bottom of cooler , 2nd temp at 42F at 4:50pm Outdoor walk in cooler pork ribs (56F - Cold Holding ) thawed this morning, operated going to cook now. employee pulled pork ribs while inspector was on site and began cooking Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on cook line.

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop, stored in flour container in prep area.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink not segregated in walk in beer cooler.

Basic - Food stored on floor. Bag of onions and box potatoes in outdoor reach in cooler stored on floor. Frying oil container stored on floor in cook area.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket stored on cook line, soiled.

Basic - Stored food not covered. Tubs of chicken wings in beer cooler not covered. Manager had employee cover. Walk in cooler- Beer lines hanging in open containers of baked potatoes and tubs of chicken wings. Manager moved food. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Employee primed machine 100ppm Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator primed machine and switched buckets. 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Milk for batter in kitchen. Operator time marked for 11am Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in bar area. Cup in hand wash sink in prep area. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit

Intermediate - Spray bottle containing toxic substance not labeled. Green spray bottle at dish machine. Operator labeled mean green. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on prep table in prep area

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back exit of kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat items in walk in cooler. Operator corrected shelves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (46F - Cold Holding) at expo area. Operator added ice to bin. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on dish rack. Operator moved pans to properly dry. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary strips

Basic - Floors not maintained smooth and durable. Walk in cooler not sealed

Basic - Interior of microwave has accumulation of food debris. Microwave by dish machine

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floors throughout kitchen and walk in cooler have chipped paint. Warning - From follow-up inspection 2022-06-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of both prep tables in prep area rusted. Warning - From follow-up inspection 2022-06-27: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs Over ready to eat butter packets and produce operator moved eggs to bottom of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees 3:40 pm. coleslaw (56°F - Cold Holding); cut tomatoes (56°F - Cold Holding); cut lettuce (56°F - Cold Holding) food was moved to walk in cooler for quick cool down . coleslaw (40F - Cold Holding); cut tomatoes (40°F - Cold Holding); cut lettuce (40°F - Cold Holding). Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator moved knife, from between equipment Corrected On-Site