Pickle P's Barbecue scores 79; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed no hand soap or paper towels at hand sink. Observed employee manually turn on hot water once requested.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed no hand soap or paper towels at hand sink. Observed employee manually turn on hot water once requested. Rule: A handwashing sink shall be maintained so that it is accessible at all times for employee use. New Violation.

   Official report · Item 2-2D ↗
   New violation
2. 02

   Food separation and protection

   Item 4-1A ↗

   Observed raw pork chops to be stored next to frozen fries and vegetables in reach in cooler. Observed uncovered produce sitting on top of raw sausage.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw pork chops to be stored next to frozen fries and vegetables in reach in cooler. Observed uncovered produce sitting on top of raw sausage. Rule: New Violation.

   Official report · Item 4-1A ↗
   New violation
3. 03

   Food protection

   Item 4-2A ↗

   Observed multiple food items uncovered in reach in coolers (Ribs, chicken, beef). Observed ranch sauce that was being prepped into individual containers uncovered.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed multiple food items uncovered in reach in coolers (Ribs, chicken, beef). Observed ranch sauce that was being prepped into individual containers uncovered. Observed uncovered beans in kitchen prep area. Rule: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination New Violation.

   Official report · Item 4-2A ↗
   New violation
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed facility did not have any test strips to test chemical potency for their sanitizer. Rule: If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved.

   Inspector’s full note +

   Code 511-6-1.05(6)(n)

   Observed facility did not have any test strips to test chemical potency for their sanitizer. Rule: If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved. New Violation.

   Official report · Item 4-2B ↗
   New violation
5. 05

   Date marking and disposition

   Item 6-2 ↗

   Observed no date marking on par cooked chicken wings. Observed no date marking on any foods or sauces within facility.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed no date marking on par cooked chicken wings. Observed no date marking on any foods or sauces within facility. Rule: Food prepared and packaged shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. New Violation.

   Official report · Item 6-2 ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.