ALMIGHTY PIT BBQ

5 findings recorded on Oct 6, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Observed cooked chicken, cooked collard greens, and cooked collard greeen gumbo hot holding less than 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods hot holding improperly for less than 2 hours were reheated to 165F. Foods hot holding for more than 2 hours were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Observed cooked chicken, cooked collard greens, and cooked collard greeen gumbo hot holding less than 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods hot holding improperly for less than 2 hours were reheated to 165F. Foods hot holding for more than 2 hours were discarded.

   Official report · Item 6-1B ↗

   Correction status not recorded

3. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed employee sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration greater than 400ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Quat sanitizer was diluted to a concentration of 200-400ppm. Dishes were reqashed, rinsed, and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(g)

   Observed employee sanitizing dishes in the 3 compartment sink with a Quat sanitizer concentration greater than 400ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Quat sanitizer was diluted to a concentration of 200-400ppm. Dishes were reqashed, rinsed, and sanitized.

   Official report · Item 8-2B ↗

   Correction status not recorded

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