The Barbeque Pit in Moultrie receives a 61% on their recent health inspection

The Barbeque Pit, located at 311 First Ave SE in Moultrie, received a score of 61 points out of a possible 100 points during their 05/07/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee dump a cup of ice and rinse it in the handwash sink at the front of the main kitchen area. CA: A handwashing facility may not be used for purposes other than handwashing. PIC informed employee that the handwash sink was only for handwashing only.

Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken cooking above already cooked ready to eat pork on the grill area. CA: Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented and Preparing each type of food at different times or in separate areas. COS PIC moved cooked pork to the oven to be reheated to 165 degrees.

Violation #3:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed two pies in the WIF that were not covered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC covered pies in the WIF.

Violation #4:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed raw burger patties not in a box or wrapping being stored on the shelf in the WIF. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC will have burger patties wrapped or placed back into the box.

Violation #5:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the large ice machine open. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC closed ice machine lid.

Violation #6:
5-1B – proper reheating procedures for hot holding
511-6-1.04(5)(h) – reheating for hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed meat being hot held in a warmer that was not recooked to 165 degrees before being hot held in the warmer. CA: Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS PIC removed meat from warmer and placed it in the over for it to reach 165°F.

Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed beef dated 5/3/2025 that is out of temp at 47.4. PIC does not know why the beef is not temping properly. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC will have meat discarded due to the fact of not knowing why it could be out of temperature.

Violation #8:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a pan of steaks being stored on the floor in the WIC. CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor. COS PIC moved pan of steaks to the shelf.

Violation #9:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no chlorine test strips available to test the sanitizer solution at the dishwasher. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will get test strips ASAP.

Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed grease build up on the vent hood above the fryers. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have vent hood cleaned.

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