When Pigs Fly BBQ

Observed chili, hotdogs, and bacon in bottom prep cooler reading at temp greater than 41F. CA PIC instructed to turn down unit since back thermometer is reading 44.8F to allow for cold holding foods to be maintained between 41F or below. COS PIC turned down thermostat to bring unit down.

Sanitizer spray bottles used to clean tables that were not in active use are at concentration of 0ppm. CA PIC was instructed to re-make buckets to bring concentration to correct level and to retrain employees on proper sanitizer making. COS PIC removed bottles.

Walk-in freezer is leaking causing heavy ice build-up to form on food.

Floors in kitchen dirty, floors in chemical storage closet dirty.

Vent hood filter missing at fryers

Observed dish machine sanitizer at 0ppm concentration. CA:PIC instructed to contact service tech for repair & email service invoice once completed. PIC also instructed to discontinue use and use 3-compartment sink for sanitizer use. COS: PIC discontinued use.

Walk-in freezer has heavy ice build up on left side

Floors behind and under fryers has heavy grease build-up

Observed 2 dented cans of peaches on shelving in dry storage not segregated out from other cans. COS PIC removed cans dented to designated shelf.

Observed container of frozen cubed potatoes sitting in prep sink not thawing under continuous running water. COS PIC turned on water to continuously flow on top of frozen potatoes.

Observed open can of tomato sauce still sitting in galvanized can sitting on shelf in walk-in cooler. COS PIC transferred sauce to approved tub with lid

Flooring behind and under fryers has heavy grease buildup.

Observed smoked turkey breast, smoked chicken, and smoked ribs in first hot-holding cabinet located next to slicer on prep-table not held at 135 F or higher. Observed mac n' cheese, green beans, and baked beans located in second hot-holding cabinet located near fryers not holding temperatures to 135 F or higher. Also observed Brunswick stew located in hot-holding well made an hour before inspection not at least 135 F or higher. CA PIC Volunteer was instructed that Brunswick stew could be reheated to 165 F and placed back into hot-holding well because item had not reached two hours since placing item out for service, and all items in both hot-holding cabinets were thrown out due to items exceeding 2 hours since placed in unit. COS: PIC reheated Brunswick stew and threw out/discarded foods in hot-holding cabinets.

At beginning of inspection no designated Person-in-Charge was present; however employee volunteered to be Person-in-Charge until owner arrived. CA: Owner instructed to have a designated Person-in-Charge at all times during service to maintain active control of the kitchen.

Observed pinkish-black mold forming on dispenser chute of fountain drink machine, which is located at waitress station in dining room. CA: Volunteered Person-in-Charge instructed to increase cleaning frequency of chute to prevent buildup of dirt/mold from forming on line.

Observed no date-labels on potato salad and coleslaw in tubs located in walk-in cooler for storage. CA: Volunteered PIC stated items were made yesterday (2-19-2025), so PIC was instructed to label all items that are stored more than 24 hours with date they were made plus 6 more days. COS: PIC date marked tubs with correct dates.

Observed opened hot-dogs being stored in bottom of prep-cooler that was dated for 2-13 and had not been thrown away after 7 days. Observed stew located in walk-in cooler dated for 2-11 had not been thrown away after 7 days. CA: PIC instructed to discard all items after storing more than 7 days. COS: PIC discarded items.

Observed all chemical spray bottles located in dining area for tables, in the kitchen to use on equipment, and bottles in chemical storage not labeled with common name when taken out of original container. CA: PIC instructed to label all chemical spray bottles with common name to make sure people can properly identify the chemical. COS: PIC labeled bottles with common name.

Observed sanitizer spray bottles used to wipe down dinning room tables at concentration greater than 400ppm. CA: PIC instructed to follow manufacture's recommendation for concentration of sanitizer when making spray bottles. COS: PIC remade bottle to manufacture's recommendation of 150ppm-300ppm concentration.

Outdoor smoker has screen netting broken on window.

Observed employee wearing bracelet in kitchen as food preparation was being conducted by employee.

Ice machine filter was due to be changed on 10-9-2024.

Front HW sink near bulk ice machine dripping.

Banana's left in plastic grocery bags in walk-in cooler.

Residential toaster, blender, and waffle maker not NSF approved.

No sanitizer test strips present for 3-compartment sink or sanitizer buckets.

Heavy debris buildup on shelving in walk-in cooler.

Observed dumpster lid open.

Employee water stored in front display cooler; Employee food on shelf with customer food in walk-in cooler.

Single-service plates, bowls, hot-holding well, toaster, and other equipment being stored in employee restroom located outside kitchen area.

Both hot-holding cabinet gaskets broken causing air to seep out of unit, preventing items from holding at 135 F. Units MUST be serviced within 24 hours and due to bulk meat limited menu must be enacted to where only steam-well and steam-table will be used.

Observed brisket and pork butts located in 2nd pass-thru warmer not hot-holding at 135 degrees or higher. CA: PIC instructed to monitor food temps of items that are smoked to determine they are reaching the minimum 145 degrees before placing in hot-holding unit, and to make sure unit is turned up to maintain temp. COS: PIC took items back to smoker to reheat to 165 before use.

Observed chlorine dish machine not reaching 50-100 ppm concentration. CA: PIC instructed to discontinue use of dish machine until Ecolab service tech can come out and service unit to bring range back to manufactures specifications and email service invoice within 10 days. COS: PIC discontinued use and will use 3-comparmtnet sink.

Spices, sugar, etc. removed from original container not labeled with common name

Multiple cans dented in dry storage not separated when held for return

Handle in sugar bin at service line

Wet stacking in dish room area

Single service cups and lids not stored 6" off floor at service area

Heavy scored cutting boards

Cardboard lining shelves in dry storage area

Hamilton Beach mixer & Ninja coffee machine not NSF approved

Stained toilet bowls in rest rooms and urinal fixtures

Fan dusty throughout kitchen area