TOP HOG BBQ

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at front counter: butter packets (51F - Cold Holding). Employee at front counter stated she removed the butter packets from the walk-in cooler and placed them inside the cooler approximately one hour prior. Manager moved the butter packets to the freezer to cool to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back wall of ice machine in bar area soiled with mold-like substance. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor in kitchen in dry storage area. Manager swept up the dead roach during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler doors at cookline soiled with mold-like substance. Gaskets on cooler doors in bar area soiled with mold-like substance. Area around nozzles on fountain machine at front counter soiled with mold-like substance.

Basic - Unclean building components, attachments or fixtures. Ceiling tiles in kitchen near back door and above walk-in cooler soiled with dust. Wall around back door of kitchen soiled with dust. Floor below shelving in dry storage area soiled with debris. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment is making cured sausage in-house. Operator is already working on a HACCP. Inspector provided information on special processes to operator during this inspection. Warning - From follow-up inspection 2024-04-16: Operator has sent in a revised HACCP plan on 4/10 and is currently awaiting a response. Time extended. Time Extended - From follow-up inspection 2024-06-18: License 1103526 shows that the HACCP plan has been received, no other reply than that. Per J Hentges, 60 day extension. Time Extended - From follow-up inspection 2024-08-26: HACCP plan has been received and is on the HACCP Plans and Process Waivers Status Report. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0PPM. Manager replaced chlorine and primed machine, then 75PPM. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered prep area behind front counter from dining area and filled condiment cups with ranch dressing without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five flies on outside of closed vinegar bottle in dry storage area. Inspector had employee wipe down and sanitize outside of vinegar bottle during this inspection. One fly in kitchen near dish machine.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pan of cheese mixture with date mark of 9/9 on shelf inside walk-in-in cooler.

High Priority - Toxic substance/chemical improperly stored. Spray can of "WD-40" stored on shelf above seasonings in managers office. Manager removed seasonings from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter on hose-end of splitter in mop sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black substance on prep table in kitchen near dish machine. Employee cleaned and sanitized can opener blade during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside handwash sink in bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label on rack near front counter. Manager added proper label during this inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two metal bowls stored on top of ice machine not inverted. Manager inverted bowls during this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table beside pan of bacon and sauces at cookline. Employee removed drink cup from table during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine at front counter soiled with a mold-like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Wall in kitchen near grill soiled with dust. Wall in kitchen near back door soiled with dust. Air vents throughout back of kitchen soiled with dust. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bottle of hand soap stored on shelf near back door above single-use straws and cutlery. Employee removed soap from shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing on hose-end of splitter in mop sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. None available. Inspector provided during this inspection. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None available. Inspector provided during this inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging from rack with soda boxes near back door. Backpack stored on shelf near back door with single-use cutlery. All were removed and placed in employee storage area during this inspection. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease. Floor under

Basic - Unclean building components, attachments or fixtures. Walls and ceiling in kitchen near grill heavily soiled with dust. Floor under and around ice machine soiled with food debris. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then handled ready to eat vegetables without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on front counter: cream cheese in piggy pies 70F. Manager stated item placed on counter at 11:00 am. Manager returned item to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer at end of cook line: beans (129F - Hot Holding). Manager stated item placed in warmer at 11:00 am, manager placed item in oven to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink behind front counter being used as a dump sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in the middle of the kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on dish rack in dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Mens restroom. Manager provided sign. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Containers on clean dish rack in dish area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table beneath pass through window: beef (127°F - Hot Holding). Manager stated item placed in steam table 1 hour prior to temperature being taken. Manager placed item on grill to reheat. Item in warmer across from oven: cheese sauce (127°F - Hot Holding). Manager stated item placed in warmer two hours prior to temperature being taken. Manager placed item on stove to reheat. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sour cream stored in reach-in cooler across from office. Manager stated item opened on 1/21, manager placed proper date on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at end of prep table across from three compartment sink. Soda gun in bar area. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in dish area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above cook line dusty.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from kitchen hand washing sink. Manager discarded drinks. Corrected On-Site

Basic - Food stored on floor. Soda stored on floor beneath soda box stand. Manager placed soda on shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler next to kitchen entrance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from three compartment sink. Manager moved wet wiping cloth. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes Overstacked (53-41°F - Cold Holding); Cooked eggs overstacked (50-41°F - Cold Holding). Both items had been placed in the prep table 30 minutes prior to inspection. Employee removed and placed in Walk-in Cooler. Temperature checked 40 minutes after placed in Walk-in Cooler both items had dropped six degrees from initial temperature taken.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade of commercial can opener soiled in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped in hand wash sink behind cash register.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink cans in Reach in Cooler, also open drink cup with drink over prep table. Manager removed and stored correctly, and disposed of open cup. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Box of kaiser rolls on floor in Reach in Freezer . Also box of chicken on floor in Walk-in Cooler. Manager placed both items on rack Corrected On-Site

Basic - Observed Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on rack containing paper inserts for take out food trays. Manager removed all items and stored appropriately Corrected On-Site

Basic - Observed No handwashing sign provided at a hand sink used by food employees at bar area.