Smithfield's Chicken 'N' Bar-B-Q

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Flies in kitchen. Seek more aggressive controls.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored in soapy water.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Observed some build up along the exterior surface of bulk ingredient containers throughout the prep kitchen. - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some kitchen floor tiles had missing grout between them...Physical facilities shall be maintained in good repair...Replace missing tile grout.; 6-501.12; Core - A few ceiling vent grates/covers were dusty and soiled...Physical facilities shall be maintained clean...Increase vent grate cleaning frequency.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Noted employee book bag a few personal drinks stored over equipment surfaces in the prep kitchen area. Have a designated space for personal beverages/items to minimize the risk of contamination.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Flies in kitchen. Seek more aggressive controls.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored in soapy water.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Wet stacking of some of the metal pans in the back- Clean equipment and utensils shall be stored in a self draining position that allows for air drying. Repeat.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. Refrigerator leaking condensation.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Outsides of equipment; reach ins; refrigerators and shelves throughout have a buildup of debris that needs cleaned more frequently.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The sanitizer buckets were less than 50ppm for chlorine.- Sanitizer buckets used to store cloths shall be at the proper concentration. (50-200ppm/chlor)- CDI; sanitizer buckets were remade to proper concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Wet stacking of some of the metal pans in the back- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please completely air dry before stacking together.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Handles to units; sides of equipment; and some of the gaskets throughout have a buildup of debris that needs cleaned more frequently.- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean items listed and do so more frequently.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to wash area for cleaning. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION A FULL (3) POINTS WILL BE DEDUCTED.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed multiple items (see chart provided) that were above 41 degrees F.- TCS foods being stored for cold holding shall be maintained at a temperature of 41 degrees F or less.- CDI; items were moved to cooler units.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The sanitizer buckets were over 700ppm for chlorine.- Sanitizer buckets used to store cloths shall be at the proper concentration. (50-200ppm/chlor)- Please make sure sanitizer is proper concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Observed employee wash hands by rinsing/scrubbing in under 10 seconds as a "quick wash" before going back to handling food.- Food employees shall wash hands for at least 10-15 seconds while rubbing hands vigorously.- CDI; PIC spoke to employee about proper hand washing and hands rewashed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to wash area for cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; The sanitizer buckets were less than 50ppm for chlorine.- Sanitizer buckets used to store cloths shall be at the proper concentration. (50-200ppm/chlor)- Please make sure sanitizer is proper concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

The trays of chicken that are on TPHC do no have clear identifier labels to determine time placement for certain trays. In addition; a written policy is needed in store. 3-501.19;(B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P Priority;

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Pans of pork bbq are being stacked on each other in reach in freezer for second stage cooling. Methods of process with corporation require cooling food to 41F prior to placing in refrigeration and to place containers on speed racks (located in walk in cooler). Cooling measures for both processes were measured and the freezer is unable to support cooling. 3-501.15; (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; CDI: Pork bbq products were moved to walk in cooler to finish cooling; Continue to cool and use logs to follow cooling processes.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; The gasket on the one door reach in is in poor repair. Ensure all equipment is maintained in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

The washing green soap bucket for clean in place equipment is less than 110F and was measured at 78F. 4-501.19; Priority Foundation; The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf CDI: Bucket used for clean in place of equipment was removed from service.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Non food contact surfaces of the production equipment in kitchen had touch point areas accumulated with debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.