Mojo Hogtown Bbq

Basic – Bowl or other container with no handle used to dispense food

Cup in cornbread mix in walk in cooler and cup in bread crumbs on dry storage shelf. Manager removed cups. Corrected On-Site Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple drinks on shelf above meat cutting board. Repeat Violation

Basic – Equipment in poor repair

Bulk wooden cutting board with a large groove in it. nMultiple white cutting boards with cut marks. nLarge bin holding milk/egg wash in ice bath, the ice melting cause water to leak on floor. nFlour bin lid cracked.

Basic – Hole in or other damage to wall

Across from large ice machine.

Basic – In-use tongs stored on equipment door handle between uses

2 pairs on cooks line, employee moved items. Corrected On-Site

Basic – Insect control device installed over food preparation area

Over condiment bottles.

Basic – No handwashing sign provided at a hand sink used by food employees

At Handwash sink in smoker area. nnSoap at Handwash sink behind bar. nSoap at Handwash sink at end of cook line by fryers.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior bulk flour bin. nReach in freezer interior soiled in smoker room. nHood filters on cooks line. nFan guards in walk in cooler. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust

In smoker room. nnCeiling soiled inside walk in cooler by fans.

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee scratched nose then placed on a glove no hand washing. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nsausage links (64F – Cold Holding); item sitting on cutting board, employee stated item has been out of cooler for 2 hours, item then placed back in cooler. ntomatoes (49F – Cold Holding) items in flip top part of cooler in the middle of cooks line, employee stated cooler is left open during lunch rush, closed lid and added bags of ice to items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

grits <2 hours (102F – Reheating) employee stated item was in steam table for almost 2 hours, inspector had employee place in microwave to rapidly heat to 165. Retemped at 166F. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nMac n cheese (106F – Hot Holding); item in oven, employee stated item was hot holding until needed in steam table, item had been there for no more than 2 hours, employee placed back in oven that is on, retemped at 169F. npork (121F – Hot Holding) in sliding door hot bin, employee stated drawer is constantly opened and closed during lunch rush, employee placed back in oven, retemped at 166F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple white cutting boards with stains on storage rack. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Observed dumped sauce in Handwash sink on cooks line by steam table. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only

Extinguisher by back door in recharge zone.