Premises Information


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Name

BACKROADS SMOKEHOUSE BBQ

Address

4052 PLEASANT HILL ROAD

City/State/ZIP

PINK HILL

28572

Premise Type

1 - Restaurant

County

Jones

Inspection Date

2/13/2026

Final Score @ Grade

93.50

General Comments

Install splash guards if the splash from hand washing sinks are reaching food and clean utensils. Evaluate set up at both kitchen handwashing sinks. Note the breakfast menu emailed Oysters: Discussed with PIC the recent service of steamed oysters. There were no oysters present. In the future 1. Ensure the packages of oysters in the shell have a harvest tag attached to the package. When the last oyster has been served or discarded, remove the tag and write this date. Keep the tags in chronological order for at least 90 days. 2. Store the oysters in refrigeration. They must be received on a refrigerated truck with an air temperature no higher than 45F and the internal meat temperature no higher than 50F. Cool in your refrigeration to 41F or lower within four hours of receipt. 3. They were cooked in a gas oyster cooker in smokehouse (supplemental cooking room). Only cooking on grills, pits, or fireplaces in supplemental cooking room are allowed, but I will check with the state to see if this would fit into the definition of a supplemental cooking room. 4. The oysters must be prepped (cleaned) inside the full kitchen, not the supplemental cooking room. 5. The oysters can only be shucked in approved food prep areas prior to service on clean and sanitized utensils.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	No	No	A certified food protection manager is required to be on-site during food preparation and service. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
8	0	Hands clean & properly washed	Yes	No	No	Reminded employee to wash hands before donning gloves after changing tasks. Remind food workers when to wash their hands. Corrected during the inspection. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, changing gloves, clean equipment and utensils, and unwrapped single service and single use articles. -P
10	0	Handwashing sinks supplied & accessible	Yes	No	No	Observed a hand washing soap in the handwashing sink. Observed a rack in front of the handwashing sink. Keep all handwashing sinks easily accessible at all times. Corrected during inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
15	0	Food separated & protected	Yes	No	No	Observed raw shell eggs over ready to eat foods in the cold prep top. Store raw animal foods below ready-to-eat foods. Corrected by moving the eggs to a different cooler. 3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	The dish machine was not dispensing sanitizer. Repeat. This was corrected prior to leaving. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Clean and sanitize the ice bins of both ice makers. Remove the rusty surfaces on the edge of the back ice maker. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination.
23	0	Proper date marking & disposition	No	Yes	No	Slaw made on-site and milk were not date marked. Meat in the coolers in the smoking room were not date marked, but PIC stated the cabbage and cream were opened today. At the time cooked or prepared or a commercial package opened, date mark ready-to=eat, refrigerated, TCS food so the discard date can be determined. Corrected by PIC. Repeat 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
25	0	Consumer advisory provided for raw/ undercooked foods	No	Yes	Yes	Correct within 10 days by sending correction to dyarbrough@jonescountync.gov or 252-497-8989. The main menu was previously corrected but the take out menu did not have the advisory. The asterisk used to guide the consumer from the food items that can be ordered undercooked does not include the "disclosure" stating these foods (eggs) are cooked to order, undercooked, or equivalent. There is no reminder warning consumers of the increased risk of food borne illness when eating undercooked items. The disclosure of eggs "any style" should say "can be cooked to order" OR have the asterisk footnote include a statement including that the items are "served raw or undercooked, or contain (or may contain) raw or undercooked ingredients". 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
38	1	Insects & rodents not present; no unauthorized animals	No	Yes	No	Some flies inside the restaurant. Fly strip with dead flies was observed in the kitchen. It was not over food, but make sure dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Discard the trapped insects at a frequency that prevents their accumulation, decomposition, or the attraction of pests. A pest fan may be needed at doorways to prevent insects from entering the restaurant. Repeat Many flies were observed in the smoke room. Use an approved method to prevent insects when in use and/or when cleaning activities are completed. Repeat 6-202.13 Properly locate mechanical insect control devices. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 6-501.111 Keep the premises free of insects, rodents, and other pests.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	Store food containers where they are not exposed to contamination. Food containers (milk, sour cream) brought in from the smoke house were sooty. Clean and sanitize the outside of sealed containers before storing when soiled. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
43	1	In-use utensils: properly stored	No	Yes	No	Store in-use utensils properly. Observed observed scooping utensils, for example, ice with the handle in the food. Store the scoop with a handle in the food with the handle above the level of the food and the top closed. Clean and sanitize daily. Observed utensils with no handles stored in dry goods food. Repeat 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	Replace the gasket on the 3-door freezer so that water does not refreeze on the food packages. Maintain equipment in good repair. Replace the missing door on the front ice maker or keep closed when not in use. Only use single-use utensils once, they cannot be used as dispensing utensils in grits, sugar, etc. Only use cleanable multi-use utensils if reusing. Corrected by PIC discarding the single-use containers. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 4-202.11 Food-Contact Surfaces - Cleanability (Pf)
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	Yes	No	The dishmachine does not meet the specifications on the data sheet. The water temperature did not meet the minimum required for wash and rinse and the sanitizer was undetectable. Operate the dish machine and its auxiliary components in accordance with the machine's data plate and other manufacturer's instructions. Fix the sanitizer dispenser or chemical. Repeat. *Obtain writen directions stating what temperature the wash water should be when using low-temp detergent. 4-501.15 Warewashing Machines, Manufacturers' Operating Instructions
49	0.50	Non-food contact surfaces clean	No	Yes	No	Clean equipment non-food contact surfaces in the smoke room clean from soiling and food residue, for example the table tops and exterior of coolers & freezers. Repeat 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Repeat 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	Maintain a garbage can beside hand washing sinks at all times. Suggest placing small cans there so the food prep staff don't move them. Place grease recycling container on a nonabsorbent, smooth, durable surface sloped to drain. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	Clean the residue from smoking from walls and attachments, floors and ceiling in the supplemental cook room / smokehouse. Semi-dry methods must be used until a drain is installed to carry water-carried wastewater to the septic tank system. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	Observed meat cooling at room temperature on the counter that is to be used for personal use. Designate a location or procedure, for example labels, to ensure food that is not treated as food for customers cannot contaminate food for customers. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.