Smokin Pig

Observed covered beans cool only 1 degree F in in an hour recently placed in the walk-in cooler from the can stored at ambient storage room temperatures. COS: beans uncovered and placed on ice bath. Code: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Prep cooler observed holding TCS foods above 41F. Not enough cold holding space to keep all TCS foods at or below 41F. Repair, replace, or add additional cold holding space. In leu of correcting cold holding capacity, may use an approved TPHC procedure once provided for review.

2 back line food employees were observed wearing bracelets that were not sufficiently covered by gloves. CA: Remove all jewelry from the wrists.

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.

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.

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.

No Certified Food Safety Manager (CFSM) certificate posted. CA: The original CFSM certificate shall be posted in public view in each food service establishment.

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

Observed sanitizer buckets at 0 ppm. PIC re-made buckets with chlorine.

Observed multiple single use items with food contact surface exposed. PIC inverted items.

Observed ice in handwash sink beside stove top.

Observed dish machine at 0 ppm. PIC will use three compartment sink until fixed.

Observed no quaternary test strips for sanitizer buckets.

Observed multiple boxes of food stored on floor in walk in freezer and in drive thru window area.

Multiple employees handling food with no proper hair restraint. / Food handlers with hair longer than 1/2 inch are required to wear hair restraint.

Observed gaskets on multiple reach in coolers in poor repair. / Replace split or torn gaskets and clean regularly.