PIGTY BBQ

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Spray Bottle (Chlorine 200+ppm) Operator dumped out 1/2 the sanitizer solution and added more water. Corrective Action Taken Warning - From follow-up inspection 2026-02-26: Chlorine sanitizer spray bottle 200+ppm. Admin Complaint

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-10-23: Exterior door still has a gap. Time Extended

Basic - - From initial inspection : Basic - Floor in disrepair hole in floor behind bar. Warning - From follow-up inspection 2025-10-23: Hole in floor behind bar. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust under dish machine and hand sink next to triple sink. Warning - From follow-up inspection 2025-10-23: Wall needs more cleaning. Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachime tested at 0ppm. Operator changed chlorine sanitizer and primed machine, retesting at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris/slime at expo line prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink left of triple sink area blocked by laundry bin and equipment. Operator reorganized. Corrected On-Site

Basic - Floor area(s) covered with standing water inside walk in cooler.

Basic - Floor soiled/has accumulation of grease/dirt/food debris underneath front counter, cook line, and warewashing areas.

Basic - Floor tiles missing and/or in disrepair inside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chemical storage rack right of dishwasher heavily rusted and soiled with dust.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Spray (Chlorine 200ppm); operator corrected Sanitizer Spray (Chlorine 100ppm) Corrected On-Site

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas - guest left with dog. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - tub of housemade pickles - operator moved to shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen = Cooling - Pulled pork (116F - Cooling)at 11:55am cooling for 1 hour; 2nd temp at 1:30pm (97F - Cooling). Stop sale.

High Priority - Employee washed hands with cold water. No hot water at employee hand washing sink - employee instructed to use soda station hand sink to hands. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen = Cooling - Pulled pork (116F - Cooling)at 11:55am cooling for 1 hour; 2nd temp at 1:30pm (97F - Cooling). Stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink between dish machine and 3 compartment sink blocked.

Intermediate - No hot running water at three-compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand washing sink inside kitchen by soda box holder.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at employee sinks located in front counter area under menu.

Basic - Single-service articles improperly stored. Paper food trays on front counter inverted. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler.

Basic - Ice buildup in white reach-in freezer on cook line.

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 tested at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked pasta, raw eggs stored above cooked beef in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at lights above cook line

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw steak stored over or with unwashed collard greens in walk in cooler. Operator reversed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Stored chemical dispenser in sink. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris and dirt white stand up refrigerator in kitchen. Unit was cleaned during the inspection. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Gumbo stock date marked 14 days ago. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Gumbo stock date marked 14 days ago. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 76°F, at front counter overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 76°F, left out at front counter overnight. See stop sale