Blue Ridge Pig - Inspection Report
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Inspection Information:
| Facility Type: | Full Service Restaurant |
| Inspection type: | Follow-up |
| Inspection date: | October 16, 2003 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
Definition of critical and non critical violations
Violations:
No violations were found during the inspection
Comments:
The following violations from the previous inspection have been corrected: 1. The handsink has been repaired and reinforced with legs (repairs happened the day of the last inspection). 2. All raw animal foods are being stored in a location where the cross contamination of ready-to-eat foods will not occur. 3. The trash disposal area has been cleaned up, and trash cans are being used. 4. All potentially hazardous foods held in the walk-in cooler are properly code dated, and are within the required shelf life. 5. A ice bath cooling system was demonstrated by the operator. NOTE: The BBQ sauce is made with a recipe that results in a pH of approximately 3.3, therefore classifying the sauce as non-potentially hazardous. Operator needs to obtain a pH meter to allow for routine monitoring of the sauce.