Mr. Pigs Smokehouse

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: Observed dispensing cup stored inside seasoning container in dry storage area. Corrected on site - cup removed from container.

Inspector notes: Observed expired test strips 3/24 Testing Device CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Inspector notes: Observed meat thawing in sink at room temperature Thawing CA:1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F...

Inspector notes: Observed cups inside sugar container and Cajun seasoning container Between-Use Storage CA: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;

Inspector notes: Observed single use items and food stored directly on floor of dry storage area Single Use Items stored 6” off floor in clean, dry location CA: 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.

Inspector notes: Observed broken gaskets at back RIC Good Repair & Proper Adjustment CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications

Inspector notes: Observed dish storage rack constructed of particle board Nonfood-Contact Surfaces CA: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material

Inspector notes: Observed food debris in RIC/RIF Nonfood-Surface Contact CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed leak at prep sink System Maintained in Good Repair CA: plumbing system shall be repaired according to law; P and maintained in good repair.

Inspector notes: Observed missing coving throughout kitchen Floor and Wall Junctures, Coved, & Enclosed or Sealed, water-flushed floors provided with drains & graded to drain CA: The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed

Inspector notes: Observed kitchen in need of deep cleaning Cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Inspector notes: Observed hood lights not working Lighting Intensity, adequate in food prep, storage & service areas CA: At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.