Pippin's BBQ

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a few food items cooling in the reach in cooler with the lids closed tightly not allowing heat to transfer from the food items (hot dogs, brisket, sliced chicken). Advised PIC that food items must be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food items were moved to the reach in deep freezer to continue cooling (COS). 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceiling surface in the storage room by the ice machine not in good repair due to water damage. If the leak has been repaired then the ceiling must be properly ceiling with a heavy duty nonabsorbent paint. The surface must be smooth and easily cleanable. Also, observed ceiling surfaces throughout the kitchen not made of smooth and easily cleanable material. Observed the floor tile missing by the produce sink and by the stove in the kitchen. The floor tile must be replaced and grouted properly to make the floor smooth. Also, the floors must be cleaned underneath the sinks in the kitchen. Observed a hole in the wall underneath the handwashing sink. The hole must be properly sealed.

Food separated and protected — Inspector Note: Observed mayo containers stored directly on top of raw ribs, cooked ribs stored directly on top of a box of raw pork ham, and several containers of heavy whipping cream stored directly by raw meats. All items were stored in the reach in cooler. PIC stated that they do not have the room to store items due to limited space. Advised PIC that all food items have to be stored according to cooking temperatures (COS). 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.