DICKEY'S BARBECUE PIT

5 findings recorded on Jun 23, 2026. 3 marked corrected on site.

1. Violation recordedItem 1-2A ↗

   Person in charge

   PIC was not able to demonstrate knowledge of foodborne disease prevention. PIC was not a certified food safety manager and was not knowledgeable on hot holding requirements.

   Inspector’s full note

   Inspection item: PIC present, demonstrates knowledge, performs duties

   Code 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16

   PIC was not able to demonstrate knowledge of foodborne disease prevention. PIC was not a certified food safety manager and was not knowledgeable on hot holding requirements. C/A: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. COS: PIC who is a certified food safety manager arrived and made corrections to violations for the remainder of the inspection. Corrected On-Site. New Violation.

   Official report · Item 1-2A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several cold held TCS items holding above 41F in the reach in cooler in the front food service area of the facility *see asterisks*. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooling, or when time is used as a public health control.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several cold held TCS items holding above 41F in the reach in cooler in the front food service area of the facility *see asterisks*. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooling, or when time is used as a public health control. COS: Food items were discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed several hot held TCS items holding below 135F on the steam table and the warmer cabinet in the front food service area of the facility **see asterisks**. C/A: Except during cooling, preparation, or when time is used a public health control, hot held TCS items should be 135F or above.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several hot held TCS items holding below 135F on the steam table and the warmer cabinet in the front food service area of the facility **see asterisks**. C/A: Except during cooling, preparation, or when time is used a public health control, hot held TCS items should be 135F or above. COS: Food items were discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.