Hawg Wild BBQ and Catfish House

Observed smoked briskets in cooler at 46 and 50F, after cooling overnight. Advised PIC that TCS foods must cool from 135F to 41F within 6 hours, total. PIC discarded the briskets.

Observed multiple nonfood-contact surfaces around kitchen with buildup of debris. Advised PIC of the debris buildup. PIC stated he would have the surfaces deep-cleaned to remedy and change cleaning schedule to preclude future accumulation of debris.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests; Note: Observed 3 live roaches and 2 dead roaches around food prep areas as well as dish pit.

511-6-1.05(2)(y),(z),(aa),(bb) - Warewashing Machine, Data Plate, Internal Baffles, Temperature MD, Heaters & Baskets (Pf, C) (y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:

1. Temperatures required for washing, rinsing, and sanitizing; (aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

2. In each wash and rinse tank; Pf and

3. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf Note: Observed warewashing machine wash cycle thermometer to be broken. There was no way of telling if the wash cycle made it to the appropriate temperature.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: Observed dirt and grime accumulation around dish pit area as well as food prep areas. Recommend a good deep cleaning of the floors.

Pans stored dirty on shelf with clean pans. .05(7)b

Dead roach found on Drainboard of 3 compartment sink. .07 (5)k

Wall near Walk In Cooler needs repair. Repair damaged and missing ceiling tiles in dry storage and kitchen. .07(2)(h)

Light shield missing at Dishwasher and throughout kitchen. .07(5)k