Mr. Pigs Smokehouse

3 findings recorded on Jul 10, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dark spots with the appearance of mold on the interior of the ice machine. Observed food splatter in the interior of the microwave in the main kitchen area.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed dark spots with the appearance of mold on the interior of the ice machine. Observed food splatter in the interior of the microwave in the main kitchen area. Observed food residue and buildup on blade of can opener in main kitchen area. Corrective action - PIC advised to perform detailed cleaning and sanitizing of food-contact surfaces throughout the establishment. Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 07/20/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jul 20, 2026

2. Repeat violationItem 6-2 ↗

   Date marking and disposition

   Observed cooked and ready-to-eat TCS food items held in cold storage for over 24 hours without proper date marking (cooked collard greens, cooked baby back ribs, cooked beef ribs, cooked brisket, cooked chili). Corrected on site - food employee began creating labels for food items.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

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

   Observed cooked and ready-to-eat TCS food items held in cold storage for over 24 hours without proper date marking (cooked collard greens, cooked baby back ribs, cooked beef ribs, cooked brisket, cooked chili). Corrected on site - food employee began creating labels for food items. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1. Corrected On-Site. Repeat Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

3. Repeat violationItem 15C ↗

   Equipment cleanliness

   Observed food residue and debris on shelving in cold holding units, exterior handles of cold holding units, exteriors of equipment, storage shelves, and hand washing sink handles. Corrective action - PIC advised to have deep cleaning performed throughout main kitchen and front food service areas.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(d)

   Observed food residue and debris on shelving in cold holding units, exterior handles of cold holding units, exteriors of equipment, storage shelves, and hand washing sink handles. Corrective action - PIC advised to have deep cleaning performed throughout main kitchen and front food service areas. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation. Correct By: 07/13/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Jul 13, 2026

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