Inspection Violation

Premises Information


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Name

BACKYARD BARBQUE PITT

Address

5122 NC 55 HWY

City/State/ZIP

DURHAM

27713

Premise Type

1 - Restaurant

County

Durham

Inspection Date

7/6/2022

Final Score @ Grade

General Comments

Thermometer calibrated using ice bath method. Thermopen is at 32F & 32F in ice bath. Grade card not posted today during the inspection. The person in charge of the food establishment shall keep the grade card posted at the designated location at all times. The grade card may be posted in another location which meets the criteria of this Rule if agreed upon by the person in charge and the regulatory authority. Walk-In cooler ambient temperature is reading 48F. All items from the previous night are reading 45-49F. Facility is not following SOP that was submitted on 6/27/22. “Plan1. Temporary revised plan When the food arrives from the Food Distributor or purchased, this plan is to ensure the temperatures are in compliance. We currently have a temporary cooler freezer truck from Performance which will serve as an additional unit to house other food items that will not current fit in the current units holding all new products that will arrive holding a cold temperature of 41 degrees or less. There will be temporary racks also placed inside to ensure adequate placement of the Swing walk fly method.” Refrigerated truck or other approved unit must be in place by Friday July 8th at 12pm or the facility permit may be suspended. Until truck is in place, store whole uncut cabbage, green peppers, onions in walk in cooler. Raw fish, milk, eggs, cool whip, and all other TCS foods must be stored in the (2) 2-door stand in refrigerators. Orders must come daily and only cook in small batches. Cooling is limited to coleslaw and potato salad until refrigerated truck or other approved refrigeration unit is onsite.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11(A)(4) Equipment Food-Contact Surfaces and Utensils - Frequency - P; Observed food employee used a food insertion thermometer multiple times without cleaning or sanitizing between use and storage. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned before using or storing a FOOD TEMPERATURE MEASURING DEVICE CDI - Discussion with PIC to use alcohol pads or sanitize between use. Some alcohol pads were given to PIC for use.
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding - P; REPEAT. Observed fried chicken in hot hold box that was at 92F. Chicken BBQ at 124F, BBQ at 127F, baked BBQ chicken at 109F and ribs at 125F on make line. Hot hold temperatures shall be maintained at 135F or greater. CDI - All items reheated.
22	3	Proper cold holding temperatures	No	Yes	Yes	3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding - P; REPEAT. Observed 2 pans of macaroni & cheese, a pan of rice, fried chicken, and yams that were above temperature in walk-in cooler. Coleslaw at 47F in ice bath on service line. Cold holding temperatures shall be maintained at 41F or less. All items that were stored in walk-in unit that were listed above were discarded. Verification required. I will return by Friday, July 8th, 2022, to verify refrigerated trailer is on property and being used.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Cooling Methods - Pf; REPEAT. Observed potato salad on make line that was stored in shallow ice bath and was tightly sealed. Food items were unable to properly cool due to no proper ventilation. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI - Education provided, items were vented for cooling and additional ice added.
38	2	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-501.111 Controlling Pests - C; REPEAT. Observed an excessive amounts of roaches in facility during inspection. Dead roach was observed floating in water where food insertion thermometer stored. Roaches were also observed near food items that were stored on floor from delivery and near open bags of food. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; Pf and (D) Eliminating harborage conditions Control pests. 6-202.15 Outer Openings, Protected - C; REPEAT. Backdoor screen was ripped and exposed to outside. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents. Repair and keep all outer openings tightly closed.
40	0	Personal cleanliness	No	No	No	2-402.11 Effectiveness - Hair Restraints - C; Observed multiple food employees with beards that didn't have on beard guards. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14(B) Wiping Cloths, Use Limitations - C; REPEAT. Observed multiple soiled wet wiping cloths stored in soapy water bucket on ground Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D).
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-502.13(A) Single-Service and Single-Use Articles - Use Limitations - C; Observed single use pan covers for catering that had been used and was stored in dry storage area for reuse. SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment - Equipment - C; REPEAT. Walk-in cooler is not properly maintaining temperature. Facility is currently using walk-in freezer that currently is maintaining ambient temperature at 49F. Gaskets of tall reach-in units were torn. Repair needed at 3 compartment at seams. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. All equipment items must be repaired to NSF/ANSI standards. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 4-205.10 Food Equipment, Certification and Classification - C; Observed a white deep freezer and band saw that are not NSF/ANSI approved. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-602.13 Nonfood Contact Surfaces - C; REPEAT. Food debris accumulated along the wire shelf racks in the walk-in freezer. Remove all tape from equipment to ensure it is easily cleanable.All nonfood-contact surfaces shall be cleaned frequently and thoroughly.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C; REPEAT. Several floor tiles in kitchen heavily cracked and not easily cleanable. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace floor tiles with new. 6-501.12 Cleaning, Frequency and Restrictions - C; Cleaning needed of all ceiling tiles in facility. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.114(A) Maintaining Premises, Unnecessary Items and Litter - C; Observed multiple items that are in facility that are no longer in use. The PREMISES shall be free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 Intensity - Lighting -C; No lighting observed in back dry storage in the second shipping container. The light intensity shall be: 185 (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.