SOUTHERN PIG & CATTLE CO
2583 SE FEDERAL HWY, STUART 34994
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Rust in microwave on cookline.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On cook line over fryer.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Beef patty over raw shrimp at walk in freezer. Both products opened from commercial packaging. Educated operator on proper storage practices.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box cook line: prime rib roast(surface temperature)(91F - Hot Holding) ; pulled pork (122F - Hot Holding) Per operator, both meats out of temperature for approximately 1 hour. Operator moved meats to oven to bring up to 165+F. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ribs (46-47F - Cooling) at 1:00 since 3/3/24. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. Tall reach in: macaroni salad (44F - Cooling) at 12:45 since 11:30 - 44F 1:05 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to an additional reach in cooler. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No Soap at hand wash sink by dish machine. Per operator, batteries are dead. Operator replaced batteries. Corrected On-Site
Food safety inspection conducted on 3/4/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 10/16/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. -large bags of ice on floor in freezer. Ice machine out of order. Operator will move bags to shelf or rack.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -3 knives on cook line. Operator removed. Corrected On-Site
- 38-01-4:Basic - Light shield damaged/in disrepair. -lights in back hallway to smoker not shielded. -light shield cracks Ed in dish area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of cook line cooler has food debris buildup.
- 12A-05-4:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled wet towel, then put on gloves to handle salad bar food. Advised. Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drank from open cup, then handled food container without washing hands. Advised. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near back door. Facility just received delivery. Operator will monitor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato salad, slaw in walk-in cooler 45°f less than 4 hours. Operator put away large truck order, items close to door. Ambient temperature now 41°f.
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -menu states catfish, operator provided invoice that states Swai(pangasius). Operator wrote Swai on all menus during inspection. Corrected On-Site
Food safety inspection conducted on 10/16/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).