Squealing Hog BBQ

Observed several TCS items holding above 41F. See temperature log.

CA: PIC discarded items that were held in the reach-in unit overnight. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed no hand soap available at hand-washing sink in the main kitchen.

CA: PIC placed hand soap at hand-washing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no hand drying provisions at hand-washing sink in the main kitchen.

CA: PIC placed paper towels at hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.

Observed ribs being heated/warmed in hot-holding equipment at 80F. Ribs were not heated in microwave to 165F before being placed in hot-holding cabinet. COS: Ribs were placed in warmer less than 30 minutes prior. PIC placed ribs in microwave to heat to the appropriate temperature (165F) before placing back in hot-holding cabinet. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating.

Observed ribs being heated/warmed in hot-holding equipment at 80F. Ribs were not heated in microwave to 165F before being placed in hot-holding cabinet. COS: Ribs were placed in warmer 30 minutes prior. PIC placed ribs in microwave to heat to the appropriate temperature before placing back in hot-holding cabinet. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating.

Observed no hand soap available at hand-wash sink. RCA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed expired milk (12/22) in reach in cooler. Observed collards, brownies, and corn in reach in cooler not date labeled.

Observed using vacuum seal to hold chicken, beef, pork butt, macaroni, and etc. for more than 48 hours.

RCA: 511-6-1.04(6)(k) - Reduced Oxygen Packaging, Criteria (P, Pf) (k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria.

1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P

2. Except as specified under paragraph 6 of this subsection, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d) and that: Pf

Observed chicken and ribs out of temperature.

CA: PIC discarded food items.

RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed broken patio door in back dining area, next to walk in hot water heater closet.

RCA: 511-6-1.07(2)(n) - Exterior Walls and Roofs, Protective Barrier (C) (n) Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.