Pit Stop Barbecue
FAILFriday, November 6, 2015 at 4:44 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken inside of the upright hot holding unit at 128F. Discontinue and ensure all potentially hazardous foods are being maintained at above 140F. PIC to remove and reheat chicken to 165F to ensure no bacterial growth.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-204/05.11
Location Accessible
At the time of the inspection the hand sink in the main kitchen area was observed being blocked by a food processor. Discontinue and ensure all hand sinks are accessible.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked macaroni and cheese pulled pork and left out at room temperature (82F) to cool. Discontinue and ensure proper cooling methods are in place. Multiple foods observed being left out at room temperature to cool down. Address and ensure that there is enough refrigeration space to accomodate the large volume of food that is being produced. Additional refrigeration space is to be provided to handle the volume of food being produced.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Pulled pork observed being prepared on top of a cutting board on the 3 bay sink. Discontinue and ensure all foods are being prepared in a clean and sanitized area. Bread and other food products observed being stored in the same storage bin with other tools and equipment. Discontinue and stre all foods in a clean and protected area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Glass door to the upright Pepsi cooler cracked and with the door handle loose. Address and make all of the necessary repairs. Gasket to the door of the Pepsi cooler damaged. Replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
No evidence of an equipment thermometer inside of the the upright Pepsi cooler. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths observed being left out on counter tops with no sanitizing solution. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.