Pit Boss BBQ & Spirits

In-use utensils: properly stored — Inspector Note: Observed in-use utensil with handle submerged inside ready-to-eat food (chicken in prep top cooler). In use utensils shall be stored in a still hot water of 135 degrees or above or in a cold running water. Cos by removing scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (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;

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wetstacking of clean dishes. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food in good condition, safe, and unadulterated — Inspector Note: Observed multiple dented cans. Cos by removing from can shelf to dented can shelf. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to display previous inspection report.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils submerged inside ready-to-eat food. In use utensils shall be stored in a still hot water of 135 degrees or above or in a cold running water. Advised staff to remove the utensils.

Proper cooling time and temperature — Inspector Note: Observed improper cooling of smoked pork inside the walk-in cooler at the main kitchen; pork was shrink-wrapped during cooling. Food shall be cooled using approved methods. Educated PIC on proper cooling methods.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to store food 6 inches off the floor inside the walk-in cooler at the main kitchen. Contamination shall be prevented during food storage. Advised PIC to keep the food off the floor.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils submerged inside ready-to-eat food. In use utensils shall be stored in a hot water of 135 degrees or above or in a cold running water. Advised staff to remove the utensils.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed several partially consumed water bottles at various locations in the kitchen. Kitchen staff shall drink from a cup with a lid and a straw. Advised PIC to educate staff.

Food stored covered — Inspector Note: Observed failure to cover ice used for drinks at the front bar. Food on display shall be covered to prevent environmental contamination. Advised PIC to cover ice.

Proper cooling time and temperature — Inspector Note: Observed failure to place time stamp on several cooling items. All food items being cooled shall be properly timed. Explained the cooling process to the PIC

Proper date marking and disposition — Inspector Note: Observed failure to date mark several onsite prepped food items. All food items prepped onsite for storage shall be date marked not to exceed 7 days. Advised PIC to discard food.