SOUTHERN PIG AND CATTLE COMPANY III

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing has raw shell eggs. Warning - From follow-up inspection 2025-12-04: No change. Establishment os using raw shell eggs in Caesar dressing and is not identifying or disclosing the raw animal product in dressing to the public. Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item located on salad buffet bar: cheese (44F - Cold Holding). Manager stated cheese placed in salad bar two hours prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in cook line warmer next to slicer: chicken (123F - Hot Holding). Manager stated chicken placed in warmer one hour prior to temperature being taken. Manager moved chicken to oven to reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine across from office. Blade of can opener on kitchen prep table across from office. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining top of reach-in cooler located in take out area underneath cups and lids.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above kitchen ice machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of donuts stored on shelf in dry storage area above bag of sugar. Manager removed box of donuts during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on counter across from office.

Basic - Food storage container/container lid cracked or broken. Lid on coleslaw stored in salad walk-in cooler across from office.

Basic - Food stored on floor. Case of cooking oil stored on floor next to office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine behind salad bar.

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site

Basic - Single-service articles improperly stored. Case of to go containers stored on floor across from walk-in cooler in back of kitchen. Manager placed to go containers on shelf. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line sanitizer bucket stored on floor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of ribs 98F on stove. Employee stated ribs were removed from oven 30 minutes prior. Placed back in oven to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of reach in beer cooler soiled with brown substance. All cleaned during this inspection. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Male employee drinking from water bottle on cook line next to slicer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cook line. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pans of raw beef on shelf over pan of raw shrimp in reach in cooler on cook line.

High Priority - Toxic substance/chemical improperly stored. WD 40 on top of bag in a box soda rack. Moved. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No device located on hose connection side of splitter. Unnecessary devices above splitter and on chemical dispenser attachment side of splitter. Manager moved device to hose connection side of splitter and removed one device. Corrected On-Site Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. In walk in cooler: beef roasts cooked to an internal temperature of 110-120F then cooled in walk in cooler and reheated when used. Employee stated beef is held at 130F once reheated. No procedures for non continuous cooking provided. Discussed roast parameters, cooking temperatures, and non continuous cooking requirements with employees. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table in server station soiled with food debris. One soda nozzle soiled with slimy substance. Employee removed nozzle and cleaned. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in okra in reach in freezer on cook line. Bowl in powdered sugar in server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of hot bar on cook line. Moved during this inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Several broken lids on containers with food in walk in salad cooler.

Basic - Garbage can located outside has no lid or lid open/broken. Orange lid on dumpster cracked down middle. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On bottom of wall in walk in freezer large chunk of ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler in server station soiled with food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels under legs of slicer on cook line. Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beef broth with burger 91F, chicken broth with chicken 79F. Employee stated burger and chicken are placed in broth after cooking, instructed to reheat. Employee reheated then chicken in broth 87F and Beef in broth 97F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline at stove: Beef broth with burger 91F, chicken broth with chicken 79F. Employee stated burger and chicken are placed in broth after cooking, instructed to reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter connected with no device located on hose connection side. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands at prep sink in kitchen after leaving the restroom. Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooks whole intact beef roast for two hours to 125F and places in walk in cooler to cool for later cooking. No written procedures available. Roasts are located on speed rack in walk in cooler. Provided DBPR forms during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two smokers have heavy grass build up. Repeat Violation

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked beef roasts on tray on speed rack over cooked pork roasts in walk in cooler. Moved during this inspection. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired 11/2023. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid on top of dish machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employees with beards in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on table near walk in prep cooler.

Basic - Food stored on floor. Bucket of potatoes on floor in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board. Under board in prep area.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. No can near sink on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of smoker handles soiled with food debris. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding portion of smoker on cookline: beef (117F - Hot Holding). Employee began reheating. On prep table in kitchen: ribs (83F - Hot Holding). Employee began reheating. Discussed Time as a Public Health Control (TPHC) with managers and employees. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-09-19: On cookline: Ribs 119-124F. Employee stated ribs were removed from oven ten minutes earlier, placed ribs back in oven to reheat. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the salad bar area, lettuce 44F, green beans 45F, tomatoes 45F, all items will be discarded at 3:00pm. Per manager items needs to be placed in ice inside salad bar cooler, at inspection Time, no ice underneath containers. Inspector provided time as a public health control form. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the kitchen entrance, sweet potatoes 116F, Manager moved to oven and reheated to to reheated to 178F. Corrected On-Site

Intermediate - Food manager certification expired. 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 certification expired on 03/13/2023.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside okra containers, manger removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked near office area.

Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked

Basic - Food stored on floor. At the dry storage area, bag of potatoes on floor, Manager moved off the floor. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, beef soup 59F, items placed in walk-in cooler 12/19/2022

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, beef soup 59F, soup placed in cooler 12/19/2022

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw burgers above raw shrimps, manager stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, Mac and cheese placed at 9:00am for reheating, at 12:15 temperature was 119F.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, Mac and cheese placed at 9:00am, at 12:15 temperature was 119F.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added , no back flow installed, manager installed during inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside okra containers, manager moved. Corrected On-Site Repeat Violation

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Male employee at the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep area, purse on top of croutons container, employee moved, also jackets on soda syrup shelves, manager moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At the dry storage area, potatoes bags on floor, manager stored properly. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Tongs stored near hand sink with old food residue, manager moved to dish machine, also some containers with old labels residue

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the prep area opened employee drink on first shelves above customers food, employee discarded. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee washed hands then touched clothes prior to getting clean pitchers. Employee on cookline touched shirt and continued to place bread on grill without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cookline: pans of raw beef stored on shelf over raw fish. Manager moved all. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation and/or not date marked. Bread pudding in walk in cooler with a date mark of 3/15. Discard date was yesterday 3/21. Stop sale issued. Also, milk in prep cooler opened yesterday with no date mark. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread pudding in walk in cooler with a date mark of 3/15. Discard date was yesterday 3/21.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bottom two shelves of reach in cooler on cookline: beef 46F. Fish 46F-48F. Chicken 47F. All items placed in walk-in freezer then beef 35F. Fish 37F-39F. Chicken 37F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No device located on hose connection side of splitter. Also, hose Bibb in kitchen area has no device.

Intermediate - Handwash sink used for purposes other than handwashing. Wet towel in sink on cookline. Removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in black pepper in dry storage area. Repeat Violation

Basic - Ceiling tile missing. Tile in kitchen is not in place.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened coke bottle on prep table. Discarded. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Deli meat and mayo on shelf over vinegar in reach in cooler on cookline. In walk in freezer: black bag of frozen food on shelf over cases of product. Moved all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of reach in cooler. Jacket on bag in a box soda shelf. Moved all. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing bracelet and watch on cookline. Removed all. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. On cookline.

Basic - Old labels stuck to food containers after cleaning. Old label dated 3/14 on potato salad in walk in cooler. Manager placed new date mark of 3/21 on pan. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in sink on cookline. Manager placed in bucket. 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. Machine is currently 0 ppm. Manager primed then 0 ppm. Instructed to set up triple sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large bin of potatoes 52°-90° in walk in cooler with lid on top. Employee separated potatoes into smaller portions and placed in freezer. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical and yellow chemical in ware wash area.

Basic - Bowl or other container with no handle used to dispense food. Bowl in corn meal and flour. Removed all during this inspection. Corrected On-Site

Basic - Liquid waste leakage from dumpster onto ground/dumpster pad. On dumpster pad.

Basic - Missing drain plug at dumpster. Drain plug is broken. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes stored on shelf over cooked ribs. Moved during this inspection. Also, buckets of sauce stored on floor in dry storage area. Corrective Action Taken