Mr. Pigs Smokehouse

Nonfood-contact surfaces clean — Inspector Note: Observed food residue and debris on shelving in cold holding units, exterior handles of cold holding units, exteriors of equipment, storage shelves, and hand washing sink handles. Corrective action - PIC advised to have deep cleaning performed throughout main kitchen and front food service areas. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark spots with the appearance of mold on the interior of the ice machine. Observed food splatter in the interior of the microwave in the main kitchen area. Observed food residue and buildup on blade of can opener in main kitchen area. Corrective action - PIC advised to perform detailed cleaning and sanitizing of food-contact surfaces throughout the establishment. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed cooked and ready-to-eat TCS food items held in cold storage for over 24 hours without proper date marking (cooked collard greens, cooked baby back ribs, cooked beef ribs, cooked brisket, cooked chili). Corrected on site - food employee began creating labels for food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

In-use utensils: properly stored — Inspector Note: Observed dispensing cup stored inside seasoning container in dry storage area. Corrected on site - cup removed from container. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-service take-out containers stored on the floor in the front food service area. Observed single-service take-out containers stored on bottom rack of prep table near cooking equipment removed from plastic wrapper and with visible food splatter. Corrected on site - containers relocated to rack, dirty containers discarded. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Nonfood-contact surfaces clean — Inspector Note: Observed food residue and debris on shelving in cold holding units, exterior handles of cold holding units, storage shelves, and hand washing sink handles. Corrective action - PIC advised to have deep cleaning performed throughout main kitchen area. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed items unnecessary to the food service operation stored in dry storage area. Corrective action - PIC advised to have unnecessary items removed from the establishment. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Physical facilities installed, maintained, and clean — Inspector Note: Observed soil buildup on floors, walls, and ceilings throughout kitchen and storage areas. Corrective action - PIC advised to have deep cleaning performed. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper date marking and disposition — Inspector Note: Observed cooked and ready-to-eat TCS food items held in cold storage for over 24 hours without proper date marking (cooked rice, Cole slaw, cooked chicken, cooked rib tips, cooked beef ribs, cut tomatoes). Corrected on site - food employee began creating labels for food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.