THE PIG BAR-B-Q

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect around server area hand wash station. One live flying insect around hostess area by front door to establishment.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cole slaw (48F - Cold Holding) in melted ice bath in far end of steam well table under pass through window on cook line, per employee Cole slaw has been there for no more then two hours, cole slaw placed in reach in freezer. cut lettuce (48F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (49F - Cold Holding); raw fish (49F - Cold Holding); raw shrimp (50F - Cold Holding) in stand reach in cooler on cook line, per employee door has been consistently opened for no more then two hours prior. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked chicken (109F - Hot Holding); pork ribs (119F - Hot Holding) in warming unit on cook line by bbq pit, per employee lid was consistently opened for no more then two hours prior, employee reheated both items to 165°F Corrected On-Site Warning

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. Open container of milk in walk in cooler, employee dated with 12/9 Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No one can find any chlorine or quaternary ammonium test strips.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station in server area, hot water does not completely shut off at handle.

Basic - Dead roaches on premises. One dead roaches in storage room next to water heater, employee cleaned up during inspection. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light in walk in cooler burned out.

Basic - Standing water in bottom of reach-in-cooler. In standing reach in cooler across from stove.