Pit Boss Bar B Que & Pub

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no beard guard/restraint while engaging in food preparation. 1 employee engaging in food preparation no beard guard. The employee put on a beard guard.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. At the bar area. Provided the operator with a hand washing sign.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach, under the hand sink at the front counter. 1 dead roach, under the prep table at the front counter. The operator swept up the dead roach and sanitized the area.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 10 droppings, under the 3 compartment sink area. The operator swept up the droppings and sanitized the area.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The two vents above the 3 compartment sink at the bar is soiled with dust.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Gaskets ordered
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Floor soiled/has accumulation of debris.
• Manager certification and employee training
  • Intermediate: Records/documents for required employee training do not contain all of the required information.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced turkey (50°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); Swiss cheese (53°F - Cold Holding); sliced ham (50°F - Cold Holding)
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Lift top cooler on cook line -chicken wings (51°F - Cold Holding); in walk in cooler over night, moved to reach in cooler 4 hours ago, moved to freezer, sliced turkey (50°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); Swiss cheese (53°F - Cold Holding); sliced ham (50°F - Cold Holding) In lift top cooler at wait station -butter pads (47°F - Cold Holding); cheesecake (47°F - Cold Holding), removed from refrigeration at 11am, operator moved both back to walk in cooler.
• Food protection and cross-contamination
  • Basic: Food stored on floor. Bucket of bbq sauce on floor
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Gasket torn on reach in cooler at wait station
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on Cooler at front counter, moved to bucket
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler Soda gun in bar
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Lift top cooler on cook line
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler Frame around doors of reach in cooler Knife holder by 3 compartment sink
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Hand wash sink at server station - ice and plastic cups in hand wash sink, wet towel hanging on sink Green scrubby in hand wash sink in bar, all removed
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 2 flies at front counter 1 fly in kitchen on 3 compartment sink
  • High priority: Rodent activity present as evidenced by rodent droppings found. 23 rodent droppings under 3 compartment sink 2 rodent droppings on floor in storage room under bag in box soda 10 rodent droppings on floor in beer storage room by shelves 1 rodent dropping under ice bin at server station
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Under back door, tiles broken by door
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Hole in floor under prep table across from 3 compartment sink
  • Basic: Floor soiled/has accumulation of debris. In kitchen Walk in cooler Walls soiled in kitchen
• Manager certification and employee training
  • Intermediate: Records/documents for required employee training do not contain all of the required information. Operator only has employee part of certificate from SafeStaff book, does not show birthdate or day the training was completed