THE PIG BAR-B-Q
450102 SR 200
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
6
Intermediate
1
Basic
14
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. **Repeat Violation**
- 12B-12-5: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. Employee drink cup on shelf in cook line. Employee drink cup on prep table in kitchen. Both cups discarded. **Corrected On-Site** **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door for screened in room.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under cooking equipment in kitchen. Floors under storage racks throughout kitchen. Floor in screened in prep room behind kitchen. Floor in walk in cooler and walk in freezer. Walls in screened in prep room behind kitchen. Ceilings in kitchen. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Containers of pepper and mustard on floor in drive through area. Items moved and stored correctly. **Corrected On-Site**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Dumpster area behind establishment.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Silver stand up reach in freezer in prep area. **Repeat Violation**
- 33-11-4:Basic - Missing drain plug at dumpster. Blue dumpster behind establishment. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in screened in prep room. Hand washing sink in men's restroom. Inspector emailed sign. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. Multiple storage shelves in kitchen. Exterior of trash cans in kitchen. Exterior of bulk food containers in kitchen. Pit area in kitchen (trash). **Repeat Violation**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Scooter by pit in back screened room.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in back screened in prep room.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with soiled water.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Red sanitizer bucket on floor in back prep area.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager on cook line cracked raw shelled eggs and immediately handled clean plates without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling frozen food, dropped piece of food on floor, tossed food in trash and immediately handled pans of food in reach in freezer without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Hose for triple sink in back kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, pans of cooked ribs prepared two (2) days prior 51F. Ribs stored in walk in cooler. Ribs discarded. See stop sale. **Repeat Violation** **Admin Complaint**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On cook line in kitchen, shelled eggs, ham, pancake batter and cheese held in time do not have time marking. Manager states item removed from temperature control approximately 1.5 hours prior. Items time marked. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in back prep area. **Repeat Violation**
Food safety inspection conducted on 2/3/2025 revealed 21 total violations (6 high priority, 1 intermediate, 14 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/10/2024
High Priority
6
Intermediate
3
Basic
13
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Two tan bowls used as scoops in bulk brown sugar container. Bowls removed. **Corrected On-Site**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket in drive through. Bucket inverted. **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
- 35A-03-4:Basic - Dead roaches on premises. Six (6) dead roaches observed in establishment: three (3) under front counter and three (3) in back storage area. All dead roaches discarded. **Corrected On-Site**
- 12B-12-5: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. Employee styrofoam cup without lid under steam in kitchen. Cup discarded. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook working with food in kitchen. Cook placed hat on. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under cooking equipment in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 33-11-4:Basic - Missing drain plug at dumpster. Both blue dumpsters behind establishment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles near drive through.
- 33-16-4:Basic - Open dumpster lid. Both blue dumpsters behind establishment.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine with chlorine sanitizer tested 0ppm. **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, case of raw fish stored over opened case of ready to eat vegetables. Items moved and stored correctly. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In small reach in cooler by cook line, raw beef stored over raw fish. Items moved and stored correctly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near cook line, coleslaw 57F. Cole slaw placed into ice bath approximately two (2) hours prior. Coleslaw voluntarily discarded. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, beef 108F. Beef placed into table approximately two (2) hours prior. Beef removed to be reheated. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet by dish machine where no hose is attached.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both ovens on cook line. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cook line has white towels stored inside. Towels removed. **Corrected On-Site**
Food safety inspection conducted on 9/10/2024 revealed 22 total violations (6 high priority, 3 intermediate, 13 basic).