Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Pig N' Pit Grill
4910 Main St Ste 108 Spring Hill, TN 37174
Food Service Establishment Inspection | Routine
May 10, 2022
| View Original Inspection PDF
Observations & Corrective Actions
20: Observed roughly 35 lbs of meat loaf, smoked turkey, mashed potatoes, and queso sittin gon thr counter since at least 11am. All between 59-74F. Embargoed
21: Observed pork belly, mac and cheese, smoked bologna, smoked sausage dated 4/29 embargoed. Pork round dated 5/1 embargoed.
Several items made on saturday and sunday not dated as well.
Reminder any products that are prepard, opened, cooked snd TCS must be dated if held longer than 24hours. Any items older than 7days okd must be discarded due to listeria cocnerns. Rmbargoed roughly 25 lbs
37: Dark grooves in cutting board. Cutting bosrd needs to be resurfaced.
Additional Comments
No comments
Observations
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
2 Management awareness, policy present
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3 Proper use of reporting, restriction & exclusion
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4 Proper eating, tasting, drinking, or tobacco use
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5 No discharge from eyes, nose, and mouth
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6 Hands clean and properly washed
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7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
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8 Handwashing sinks properly supplied and adequate
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9 Food obtained from an approved source
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10 Food received at proper temperature
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11 Food in good condition, safe, and unadulterated
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12 Required records available: shell stock tags, parasite destruction
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13 Food separated and protected
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14 Food-contact surfaces: cleaned and sanitized
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15 Proper disposition of unsafe food, returned food not reserved
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16 Proper cooking time and temperatures
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17 Proper reheating procedures for hot holding
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18 Proper cooling time and temperature
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19 Proper hot holding temperatures
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20 Proper cold holding temperatures
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21 Proper date marking and disposition
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22 Time as a public health control: procedures and records
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23 Consumer advisory provided for raw and undercooked food
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24 Pasteurized foods used; prohibited foods not offered
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25 Food additives: approved and properly used
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26 Toxic substances properly identified, stored, used
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27 Compliance with variance, specialized process, and HACCP plan
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37 Contamination prevented during food preparation, storage and display
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57 Compliance with TN Non-Smoker Protection Act
Observations
58 Tobacco products offered for sale