Smokin Pig
Last inspected: Dec 4, 2025
64
Score
The Smokin Pig, located at 409 W College St in Bowdon, GA, underwent a moderate risk inspection on December 4, 2025. This inspection resulted in a score of 64, with four major violations and one minor violation noted. Smokin Pig has a history of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
0
Critical latest
4
Major latest
1
Minor latest
Inspection History
Dec 4, 2025
Routine
4 major violations. 1 minor violation. 3 corrected on site.
64
May 16, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
86
Oct 25, 2024
Routine
3 major violations.
74
Mar 15, 2024
Routine
1 minor violation.
95
Violations — Dec 4, 2025 Inspection
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: NO PIC presented when prompted. COS: Person in charge (PIC) was assigned remotely by manager offsite. CA: There must be a person in charge on the premises of the food service establishment at all times.
511-6-1.03(2)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge not performing duties; not ensuring consumers who order raw/under cooked animal foods are fully informed that the food is not sufficiently cooked to ensure safety. CA: Provide consumer advisory's reminder notice in all capital lettering and provide disclosure of what can be ordered raw or undercooked.
511-6-1.03(2)(a)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: Observed cooling of potato salad and slaw in top of prep coolers and containers stacked in walk in cooler. COS: After manager's arrival salads in prep cooler were discarded and those in walk in cooler were placed on ice bath. CA: Routinely monitor if employees are using proper methods to rapidly cool time/temperature control for safety food.
511-6-1.03(2)(a)
1-2B - certified food protection manager
Inspector notes: No Certified Food Safety Manager (CFSM) certificate posted. CA: The original CFSM certificate shall be posted in public view in each food service establishment.
511-6-1.03(3)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: cooling method did not appear effective as salads were not cooling at start of inspection. Once method corrected by ice bathing, cooling started. code requires: 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;(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
511-6-1.04(6)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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