Pit Boss Bbq & Spirits

Inspector notes: 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.

Inspector notes: Observed failure to display previous inspection report.

Inspector notes: 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.

Inspector notes: 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

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: Observed employee washing her hands for 10 seconds instead of at least 20 seconds COS: Employee re-washed her hands. 511-6-1.03(5)(b) - Cleaning Procedure (P) (b) Cleaning Procedure. 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound...

Inspector notes: Observed several pans of meats tightly covered in plastic stored in WIC since yesterday and temping above 41 F (chicken 43 F, brisket 45 F). 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier sha...

Inspector notes: Observed multiple items holding in thick white containers made yesterday above 41 degrees. COS- items were discarded and PIC was told to not use those containers as they are not allowing the food to stay cold. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing...

Inspector notes: Observed cakes that were made, and PIC stated that the cakes come from someone's home as they used to be made in a permitted church kitchen but they closed. COS- cakes are being discarded and shall not be sold in the facility without being sold from an approved source. Legal notice was left. 511-6-1-.08(1)(k) - Home Prepare Foods Prohibited Home prepared foods or condiments may not be sold, served.

Inspector notes: Observed the ambient temperature in the WIC above 41 and foods holding at 43-44 degrees. COS- WIC was turned down and food was discarded that was temped. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Observed ribs made yesterday above 41 degrees in the WIC. Observed chicken made yesterday at 45 degrees. Observed multiple food on counters cooling. COS- items in WIC were discarded and I went over cooling methods with PIC, items placed on racks to cool shall not be tightly covered when cooling. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsectio...

Inspector notes: Observed chicken that was being held at room temperature without being marked with the time. PIC stated they keep the chicken for up to four hours. COS- chicken was made at 12:15 and time was placed. I discussed TPHC once again with the PIC. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regul...

Inspector notes: Observed ice machine with black mold like substance build up. Ca: all food contact surfaces shall be cleaned to sight and touch. Cos: PIC dumped ice and ordered more.

Inspector notes: Observed no chlorine test strips to test sanitizer concentration of dish machine. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provid...

Inspector notes: Observed debris on equipment throughout main kitchen, observed debris on the WIC fans and steam table and outside of equipment. Ca: all no food contact surfaces shall be kept clean.