SMOKIN PIG BBQ

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of corn on con goods rack.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023. Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink on cook line, garbage can removed at time of inspection. Corrected On-Site

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee signed at time of inspection. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can of corn on con goods rack.

Basic - Food stored on floor. Oil and sugar on floor next to can goods rack. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in chicken breading on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 94 F next to microwave.

Basic - Single-service articles improperly stored. Box of to go boxes on floor near dry storage.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks near register.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of reach in cooler at bar.

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. Dish machine at bar area tested 0 ppm, advised to set up 3 Compartment Sink tested 150 ppm Quaternary ammonia. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef burgers over fries in reach in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use gloves to handle toast then took them off to place to go order in bag and replace the same gloves back on to handle toast. Employee discarded at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 49 F in reach in cooler, employee placed on ice at time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on shelf next to walk in cooler. Soda gun at bar area.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at mop sink not labeled. Employee labeled at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and on shelf above prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelf. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.

Basic - Equipment in poor repair. Hot holding steamer gasket torn.

Basic - Food stored on floor. Soda box on floor next to dry storage. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled next to 2 compartment sink. Employee labeled at time of inspection. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager/ owner Harvey Tripp Warning - From follow-up inspection 2022-09-13: Time Extended - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Warning - From follow-up inspection 2022-09-13: Time Extended - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers of seasoning not labeled near 2 compartment sink. Warning - From follow-up inspection 2022-09-13: Time Extended - From follow-up inspection 2022-09-14: Time Extended

High Priority - Container of medicine improperly stored. On shelf over prep table

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in standing water, temped at 102 °F.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels located at bar handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed plastic spray bottle containing toxic chemical without label. Located at mop sink. -Observed plastic spray bottle containing toxic chemical without label, located between servers area and bar.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored underneath cutting board. Located on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Did not observe hand washing signage at handwash sink in bar area.

Basic - Open dumpster lid. Dumpster is shared with plaza.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on preparation table, not in sanitizer solution between uses. Repeat Violation