Piggy Went A Smokin, 6882 Orby Cantrell Highway, Wise, VA 24293 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Piggy Went A Smokin
Address: 6882 Orby Cantrell Highway, Wise, VA 24293
Type: Carry Out Food Service Only
Phone: 276 321-7317
Total inspections: 10
Last inspection: 01/14/2016
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Inspection findings

Inspection date

Type
Good handwashing and prevention of barehand contact.
Observed preparation of cole slaw. Cole slaw and beans made daily.
No violation noted during this evaluation.		01/14/2016Risk Factor
No violations observed.
No violation noted during this evaluation.		09/09/2015Risk Factor
No other violations observed.
Good handwashing and glove use practices observed.
You do need to keep the cardboard boxes behind the store picked up and placed in a garbage can.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a test kit for the type of sanitizer you use (quaternary ammonium compound) so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
03/17/2015Routine
Observed preparation of fish for fish bites
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: The raw animal food(raw fish) on display is stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE)(pickles).
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
09/30/2014Risk Factor
Facility is being kept clean. Good handwashing observed.
Discussed thawing, method is fine as long as the food does not get above 41°F.
No violation noted during this evaluation.		05/19/2014Risk Factor
Discussed cleaning and sanitizing. Discussed time frames, steps, and concentration of the sanitizer.
No violation noted during this evaluation.		01/24/2014Follow-up
Noted some cleaning needed in a couple of refrigeration unit and the handles of the units.
Need to revisit for a discussion of cleaning and sanitizing. Only the person in charge present during inspection and had steady orders during the inspection.
Do not forget to wash hands before returning to working with food after being interrupted.
Discussed cooling of the beans. Remember once the beans are at 135°F, you have 2 hours to get to 70°F. Then you have an additional 4 hours to get to 41°F. Cooling can be discussed at next visit.
Date marking of the pork is good. Beans and chicken also need to be dated if they last more than 24 hours.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Failed to wash hands before returning to work with food after taking a customers order and money.
    Correction: Always wash hands before returning to work with food after taking an order from a customer, answering the phone, or any time you are interrupted from working with food.
01/13/2014Risk Factor
No violations observed.
Violations from previous inspection have been corrected.
No violation noted during this evaluation.		09/10/2013Risk Factor
No other violations observed. Violations from previous inspection have been corrected.
  • Temperature Measuring Devices
    Observation: There were no temperature measuring devices in several of your refrigerators and freezers.
    Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the inside of freezers #4 and #6, and refrigerator #2 have accumulations of grime and food particles.
    Correction: Clean the inside of your refrigeration units at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
05/06/2013Routine
No other violations observed.
Violation 0160 corrected during inspection.
Manager said he would get the test strips ordered from Sysco.
Discussed timing for washing, rinsing, and sanitizing utensils used for dispensing foods (tongs, spoons, etc). Utensils are to be washed and sanitized every 4 hours.
I went behind the restaurant and visibly looked at the location of the septic tank and drainfield. The septic system seems to be working well.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, before putting on gloves, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Sanitizing Solutions, Testing Devices (repeated violation)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
02/07/2013Routine

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