FREEDOM'S HOG SHACK

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Inspection history

1. May 29, 2026

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

2. May 8, 2026

   ✕
   6 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Single service items reused, improperly stored, dispensed, not used when required
   • Insects, rodents present
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Dec 12, 2025

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

4. Jun 30, 2025

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Jun 11, 2025

   ✕
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

6. Dec 6, 2024

   ✓
   2 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Improper thawing procedures used

7. Nov 1, 2024

   ✕
   1 violation

   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

8. Oct 11, 2024

   ✕
   4 violations

   • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.