Southern Pig And Cattle Company Iii

Basic – Ceiling tile missing

One missing in ware wash area. nOne tile broken near back walk-in cooler.

Basic – Equipment or utensils not designed or constructed in a durable manner

Walk in prep cooler has an ambient temperature of 45F. Manager stated they have called in for repair. All Time/Tempurature Control for Safety items moved to back walk in cooler. nSeveral broken lids and containers throughout kitchen. nDuct tape lining interior of make table in wait station. n Repeat Violation

Basic – Food stored in a prohibited area

Buckets of pickles on floor in walk in cooler. nBread ends on top shelf of wire rack in back prep area with no lid. nEmployee ice cream on shelf over beans in walk in cooler. Repeat Violation

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

Hood filters soiled with dust. nGaskets of reach in cooler on cookline have build up.

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles

Power tool on prep table next to soup in prep area

Power tool on shelf over paper towels in back room.

Basic – Water draining onto floor surface

Large puddle of water on cookline from steam table dripping onto floor. Employee began moping.

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

Male employee wiped hand on apron then continued to put on gloves without washing hands. nMale employee adjusted pants with gloved hands and continued to work without washing hands and changing gloves.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In reach in cooler on cookline: two pans of raw beef on shelf over onions. Employee moved

In reach in freezer: tray of burgers on shelf over case of corn. Employee moved. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Expired date mark in walk in cooler near ice machine: pasta with a date mark of 9/2, Should have been discarded 9/8. nTemperature abuse in prep area: butter 68F held overnight at room temperature

Temperature abuse at front counter: butter packets 67F and 68F Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In walk in cooler next to ice machine: pasta (45F – Cold Holding); slaw (45F – Cold Holding); bread pudding (45F – Cold Holding); eggs (45F – Cold Holding). All items were 35F and below prior to opening. Items were moved to walk in cooler containing meats. nOn top shelf of wire rack prep area: European blend butter 68F, held at room temperature overnight. Employee stated it is left out overnight to soften and make cinnamon butter. Employee shared recipe book, softening butter is not a detailed part of recipe. Stop sale issued

On shelf under pass thru window: land o lakes butter blend cups 66F. Cinnamon butter made with real butter 67F. Stop sale issued for three bins of butter. Repeat Violation Admin Complaint

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

In hot holding portion of smoker on cookline: beef (117F – Hot Holding). Employee began reheating

On prep table in kitchen: ribs (83F – Hot Holding). Employee began reheating

Discussed Time as a Public Health Control (TPHC) with managers and employees. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Bottle of degreaser on shelf next to case of forks.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Unnecessary device located on chemical side of splitter. No device located on hose connection side of splitter.

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

Server placed open container of slaw on plate with red painted nails.

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

Spoons in wait station stored in plastic bin that has deep grooves and is not easily cleanable, food debris in container. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Missing for three employees who have not yet completed their food safety training

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service

Online ordering available at http://www.southernpigandcattlecompany.com/menu.html. Online menu does not have a consumer advisory. Admin Complaint

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One card expired 8/10/23.