DICKEY'S BARBECUE PIT

Violations (5)

• 1-2ACriticalCorrected on site

  PIC present, demonstrates knowledge, performs duties

  Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] PIC was not able to demonstrate knowledge of foodborne disease prevention. PIC was not a certified food safety manager and was not knowledgeable on hot holding requirements. C/A: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. COS: PIC who is a certified food safety manager arrived and made corrections to violations for the remainder of the inspection. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several cold held TCS items holding above 41F in the reach in cooler in the front food service area of the facility *see asterisks*. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooling, or when time is used as a public health control. COS: Food items were discarded. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several hot held TCS items holding below 135F on the steam table and the warmer cabinet in the front food service area of the facility **see asterisks**. C/A: Except during cooling, preparation, or when time is used a public health control, hot held TCS items should be 135F or above. COS: Food items were discarded. Corrected On-Site. New Violation.

• 10D

  Food properly labeled; original container

  Violation of Code: [511-6-1.04(7)(c)] Observed several containers stored unlabeled (bbq sauce, vegetable oil, and buffalo sauce) near the prep top cooler in the front food service area of facility. C/A: Food items stored outside of its original container shall be labeled with its common name unless unmistakably recognizable. New Violation. Correct By: 06/26/2026

• 17C

  Physical facilities installed, maintained, and clean

  Violation of Code: [511-6-1.07(5)(a),(b)] Observed warmer cabinet at front food service with gasket in disrepair not allowing heat to stay inside of unit. C/A: Equipment shall be maintained in good repair. New Violation. Correct By: 06/26/2026