Dixie Pig Bbq Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Observed a styrofoam bowl is being used as a scoop for sugar. The bowl was removed. **Corrective Action Taken**

Basic - Employee eating in a food preparation or other restricted area. Observed 2 employees drinking in a food prep area.

Basic - Employee personal items stored in or above a food preparation area. Observed a cell phone and cigarettes above prep areas.

Basic - Employee with no hair restraint while engaging in food preparation. The cook, he put on a hat. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some food pans are stacked wet on shelving.

Basic - Floor tiles cracked, broken or in disrepair on the cooks line.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a set of tongs on an oven door handle. They were moved to the grill. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris on the cooks line. It was immediately cleaned. **Corrected On-Site**

Basic - Plumbing system in disrepair. Observed that the cold water faucet in the kitchen does not turn on the cold water.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed cooked pork ribs being thawed at room temperature. They were put into a reach-in cooler. **Corrected On-Site**

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed that cardboard egg cartons are being used to store meat presses above the grill.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer pail stored on top of an ice cream freezer. It was moved to a proper storage spot. **Corrected On-Site**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook crack raw eggs and handle food contact surfaces without washing hands and changing gloves. He removed the gloves, washed hands and out on a new set of gloves. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handling toast bare handed. He washed hands and put on gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed sealed butter pats are left out at room temperature.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at over 200 ppm when tested. It was corrected to 50 ppm.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed meatloaf prepared on site that is not date marked in the reach-in freezer. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. The cook

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the victory reach-in cooler. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee's half empty water bottle stored in the reach-in cooler. Discarded. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (54°F); coleslaw (52°F); cut lettuce (52°F); raw hamburger (48°F). Operator iced down. **Corrective Action Taken**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. The cook.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed macaroni and cheese 118° on top of other containers on the steam table. Reheated to 170°F in the microwave and placed on the steam table. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Observed chunks of food in hand wash sink. Operator cleaned. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal bowls **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse over sauces

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to the west of the ice machine

High Priority - Container of medicine improperly stored. Aleve over prep table **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 46°, cut tomatoes 64°, milk 46° **Repeat Violation** **Admin Complaint**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef patties 50°. Moved to working cooler **Corrective Action Taken**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut tomatoes 64°, hotdogs 46° **Repeat Violation** **Admin Complaint**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Encrusted material on can opener blade.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Black Samsung refrigerator/ freezer, sandwich station at cook line, and dressing cooler at front line. **Repeat Violation** **Admin Complaint**

Basic - Raw animal food stored above unwashed produce. Beef above lettuce in stand up refrigerator. **Warning**

Basic - Clean knives/utensils stored in crevices between equipment. **Warning**

Basic - Employee personal items stored in or above a food preparation area. Cell phone, purses. **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Warning**

Basic - Raw animal food stored above unwashed produce. Beef above lettuce in stand up refrigerator. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 81° after 2 hours. Bagged and placed in ice bath. **Warning**

High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. FRENCH fries @ 83°. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Beef @ 45°; Chicken @ 45°; COLE Slaw @ 44°. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork on steam table @ 77°. 1/2 hour later 77.8°. Food placed on stove to 165° then placed on steam table for hot holding. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beef Tips., Potatoes. **Warning**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Proper cooling and re-heating TCS foods. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stew. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Hotdogs. **Warning**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. In a 12" deep plastic container. **Warning**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door stainless stand up. **Warning**

Basic - Bowl or other container with no handle used to dispense food. CUP IN SUGAR. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. CELL PHONE. **Corrected On-Site**

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

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. GROUND BEEF NEXT TORTE POTATOES.

High Priority - Raw animal food stored over ready-to-eat food. GROUND BEEF ABOVE RTE POTATOES.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. MILK.

Intermediate - Encrusted material on can opener blade.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PORK. NOTHING DATED.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. POTATOES. REHEATED TO 165°, RESTART COOLING PROCESS, UNCOVERED 2" METAL PAN. CORRECTIVE ACTIONS TAKEN.

High Priority - Live flies in kitchen.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. MILK OPENED1200 HOURS 4/20/14 NOT DATE MARKED. **Corrected On-Site**

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. POTATOES

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. POTATOES.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. RIBS. 81°. 15 MINS. LATER 81°. UN WRAP, SINGLE LAYER IN REFRIGERATOR. CORRECTIVE ACTIONS TAKEN.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. MANNY.

Basic - Clean knives/utensils stored in crevices between equipment.

Basic - Employee personal items stored in or above a food preparation area. CELL PHONE.

Basic - Equipment in poor repair. COOK LINE COOLER UNABLE TO MAINTAIN TCS FOODS @ 41° OR BELOW. DO NOT USE THIS UNIT TO STORE TCS FOODS TIL IT IS REPAIRED TO CODE.

Basic - Grease accumulated on kitchen floor.

Basic - Grease accumulated under cooking equipment.

Basic - Reuse of single-service articles. MAYONNAISE BUCKETS.

Basic - Wall soiled with accumulated grease. BY STOVE.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. GROUND BEEF @ 46° ( NO PREP WITHIN 4 HRS.); COLE SLAW @ 50° (NO PREP WITHIN 4 HRS). CORRECTIVE ACTIONS TAKEN.

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. PORK ABOVE FRIES.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. IN A 3 COMP SINK.

Intermediate - Encrusted material on can opener blade.

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. RIBS COOKED 9/29/13.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Plant food

Basic - Clean knives/utensils stored in crevices between equipment.

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner **Corrected On-Site**

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, plantfood, sauce in reach in cooler

Critical - Vacuum breaker mising at hose bibb. at dumpster area

Critical - Hand wash sink lacking proper hand drying provisions. in kitchen Corrected On Site.

Critical - Observed live flies in kitchen.

Violation: 42-03-1Wet mop not hung to dry.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork in reach in cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 45 degrees F in cooler

Critical - No conspicuously located thermometer in holding unit. reach in cooler throughout kitchen

Floors not maintained smooth and durable. throughout kitchen Repeat Violation.

Observed attached equipment soiled with accumulated grease. hood filters

Wet mop not hung to dry.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 7/7/12.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked riibs

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.

Observed utensils stored in crevices between equipment. Knives in kitchen Corrected On Site.

Floors not maintained smooth and durable. Kitchen

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving walkin .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. all shelving kitchen

Observed gaskets with slimy/mold-like build-up. reachin line

Observed debris/leaves on the ground and/or pad around dumpster.

Floors not maintained smooth and durable. broken tile

Observed food debris accumulated on kitchen floor.storage room

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Lights missing the proper shield, sleeve coatings or covers. walkin

Observed personal care item stored with food. cigarettes on counter Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47 thermostzt adjusted

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin 47 thermostat adjusted

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed debris on side in the interior of ice machine.

Critical - Observed encrusted material on can opener.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving next to stove

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Observed debris on the ground and/or pad around dumpster.

Observed attached equipment soiled with accumulated dust debris fan cover in reachin.

No Violations Were Observed

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Storage/handling of clean equipment, utensils

Walls, ceilings, and attached equipment, constructed, clean

Critical - Fire extinguishers - proper and sufficient

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Original container: properly labeled, date marking

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Lights missing the proper shield, sleeve coatings or covers, cooking area.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, kitchen .

Critical - Observed buildup of slime in the interior of ice machine, sides.

Observed clean utensils/equipment stored in soiled containers.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, waitstation.

Observed gaskets/seals on cold holding unit in poor repair, reachin cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, bottom of reachin.

Critical - Observed soil buildup inside ice bin, slightl build up on sides.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm.