Southern Pig And Cattle Co Ii

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

Cup in croutons.

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Male employee drank from Gatorade bottle on cookline then turned moth piece closed with gloved hands.

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Female employee wearing jewelry opening food boxes to check orders without gloves. nAlso, male employee on cookline wearing watch while preparing food.

Basic – Employee with no beard guard/restraint while engaging in food preparation

Several male employees with beards preparing food.

Basic – Equipment and utensils not properly air-dried – wet nesting

Plastic pans in salad prep area stacked together wet.

Basic – Equipment in poor repair

Microwave has burn marks inside. nTape being used on handle of meat tenderizer.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Skewer sticks in standing water at 64F near smoker

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

No sign at sink near front counter.

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

Gaskets on reach in units on cookline soiled with food debris

Hood filters soiled with dust accumulation

Exterior of cooking equipment soiled with grease build up. nUnderside of shelf over steam table soiled with grease and food debris. nUnderside of perp tables with cutting boards soiled with food debris. nCan holding roll cart soiled with dust and food debris. Repeat Violation

Basic – Old food stuck to clean dishware/utensils

Pans under cutting board near smoker soiled with food debris from earlier preparation. nOld food debris on knife in holder on wall near slicer.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Bucket on shelf over single service items near service window. Manager moved. Corrected On-Site

Basic – Stored food not covered and/or on floornBottle of sauce opened on dry storage shelf. nBin of flour not covered on dry storage shelf

Buckets of sauce on floor in dry storage area and near smoker. nBin of brown sugar on floor near dry storage shelf.

Basic – Unclean building components, attachments or fixtures

Floor soiled behind cooler in server station with dust and debris

Wall on cookline soiled with grease. nExterior of suppression system has build up of dust. Repeat Violation

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Cases of unwashed tomatoes and lettuce on shelf over whipped cream in walk in cooler near ice machine.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

One towel on cookline not in sanitizer.

Basic – Working containers of food removed from original container not identified by common name

Container labeled cottage cheese has ketchup inside in reach in cooler in server station. nThree Containers labeled mushrooms has flour inside on cookline.

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

Male employee on cookline touched apron with gloved hands and continued to cook without washing hands

Male employee on cookline touched pants with gloved hands and continued to pull food from hot box without washing hands. nMale employee on cookline touched phone then placed hands on food contact cutting board without washing hands. nMale employee on cookline cleaned cutting board with sanitizer then moved clean plates without washing hands. nMale employee on cookline touched face and continued to put on gloves and make plates without washing hands. nMale employee on cookline closed mouth piece of drink with gloved hands and continued to prepare food without washing hands. Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In reach in freezer on cookline: raw chicken tenders on shelf over pan of okra. Repeat Violation Admin Complaint

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

Stop sale issued for improper reheating of beef and turkey. Foods did not heat to 165F within 2 hours.

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

In reach in smoker on cookline: turkey reheating for 3.5 hours 99-100F and beef reheating for 3.5 hours 119-134F. Stop sale issued for two large pieces of beef and two chunks of turkey.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Chicken leg quarters 109F-134F, employee stated chicken has been in unit for two hours. Began reheating. Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Bibb near dumpster area has no device attached.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties

Male employee reheating meats not aware of reheating parameters. Repeat Violation Admin Complaint

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves

Female employee with fake nails opening to go boxes to check order with no gloves.

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

In walk in cooler, deep pans of baked beans stacked together on shelf. nAt 12:15 beans #1 at 137F and at 12:45 beans #1 at 134FnAt 12:15 beans #2 at 134F and at 12:45 beans #2 at 132F

Informed manager of improper rate of cooling and pans were adjusted to shallower amounts of product.

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

Cutting boards near smoker have food debris and grease build up. nInterior of ovens on cookline soiled with grease and food debris.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nTwelve employees currently working with no CFM on site. CFM from other location arrived during this inspection. Corrective Action Taken

Intermediate – No person in charge present during hours of operation

No manager on site upon arrival. Employees not able to answer questions related to food processes. Manager arrived during this inspection. Corrective Action Taken