COLT'S PIG STAND

Basic - Ice buildup in walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef stew 130-135 F (hot holding); in the sham. Advised to reheat to 165F to hot hold at 135F or above.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat , Corrected to 200 ppm quat Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs, walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings cooked and moved to sham 126-132F. Operator removed to reheat Corrective Action Taken

Basic - Establishment advertised homemade food items, but used food items received already prepared. Cakes. Operator removed sign stating they were homemade Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sauerkraut 9/27

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in the bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to walk in cooler Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Under hand sink next to walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Wings cooked 2/22

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 46F at expo window. Operator added time mark. Emailed time as a public health control written procedures Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In cookie topping. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked up next to drink station Corrected On-Site

Basic - Floor area(s) covered with standing water/grease. Next to smoker/under handsink

Basic - In-use utensil stored in sanitizer between uses. Tongs Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Pulled pork 122F in the steam table about an hour after heating per employee. Removed to reheat - prime rib 119-130F. Removed to reheat Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last changed May 2022 according to label.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee using cell phone on the cookline, cell phone on reach in cooler during use Corrected On-Site

Basic - Floor area(s) covered with standing water. Under dish machine

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 200 ppm quat Corrected On-Site

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. Bar 0 ppm cl dish machine primed and run through several times and 100 ppm cl was reached. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot dogs improperly dated 1/29. Opened two days ago per operator. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned cooked prime rib meat dated 2/19. Operator unsure if date is correct.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out on speedrack at room temperature to reheat but waiting on oven set for 50 minute timer: pork 51F, green beans 54F, cooked corn 54F, ribs 57F. Returned speed rack to walk in cooler until ready to F reheat

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind smoker Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard corrected on site - soda gun in the bar Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight in walk in cooler beef and pork 44F in the middle. Large wrapped pieces

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. Bar 0 ppm corrected to 50 ppm cl Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked Turkey Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced cooked wings 39-52F, operator pulled to ice more fully. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 30 days after licensing Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink, cookline Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Labels not changed per operator, in reach in cooler, Hot dogs 8/8, cooked chicken 8/13, sausage 8/12. Corrected On-Site