South Carolina Code of Regulations
Chapter 61 - DEPARTMENT OF HEALTH AND ENVIRONMENTAL CONTROL
Subchapter 61-25 - Retail Food Establishments
Chapter 61-25.9 - STANDARDS FOR ADDITIONAL RETAIL FOOD ESTABLISHMENT OPERATIONS
Part 61-25.9-7 - BARBECUE PIT AND PIT-COOKING ROOM CONSTRUCTION

Universal Citation: SC Code Regs 61-25.9-7

Current through Register Vol. 48, No. 9, September 27, 2024

This standard shall apply to the construction and operation of a barbeque pit or smokehouse room as part of a retail food establishment.

(A) Definition.

Barbecue is defined as a single process method of cooking by which meat, poultry, or fish (either whole or in pieces) is covered and slow cooked in a pit or on a spit using an indirect or direct heat source.

(B) General.

Barbecue pit rooms shall be located on the physical premises of the permitted retail food establishment.

(C) Employees.

(1) Food employees shall not contact exposed, ready-to-eat-food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing utensils.

(2) Personal clothing and belongings shall be stored in a designated place away from food preparation, food service, dry storage areas, utensil and single-service article storage, and utensil washing areas.

(D) Food.

(1) All food items shall be protected from contamination during transportation, storage, cooking, display, and service.

(2) All food employees shall prepare, hold, and serve food according to all applicable sections of Chapter 3 , Food.

(3) Pit rooms shall have at least one temperature measuring device for checking temperatures of food that meets the following requirements:
(a) Able to be calibrated and

(b) Appropriate for the food density being checked.

(4) Adequate refrigeration shall be provided to support the cooking activity conducted in the pit room at the permitted retail food establishment.

(E) Pit-Cooking Room Restrictions.

(1) Pit-cooking rooms built according to these minimum construction requirements shall be restricted to barbecue cooking equipment and the single process of cooking.

(2) No additional food preparation or processing activities shall be permitted in the pit room unless there is full compliance with all construction requirements pursuant to Chapter 6 of this regulation.

(F) Construction.

(1) All sides and the ceiling of the pit room shall be completely enclosed.

(2) Screening may be used above wainscot height, four (4) feet on walls, and must be at least sixteen (16) mesh per inch.

(3) All outside openings shall be protected against insects by tight-fitting, self-closing doors, closed windows, screening, approved fly fans, or other means.

(4) Canvas flaps or other effective devices may be required to protect against blowing contamination.

(5) A large tight-fitting garage door may be allowed without a self-closer but shall remain closed during cooking operations.

(6) Floors of pit-cooking rooms, excluding pit floors, shall be constructed of smooth, durable materials such as sealed concrete, quarry tile, vinyl floor covering, or other approved material.

(7) Floors shall be maintained in good repair.

(8) Floors approved for water flushing, such as quarry tile or sealed concrete, shall be graded to floor drains and shall have junctures between walls and floors sealed.

(9) Interior walls shall have smooth, easily cleanable, and washable surfaces to at least wainscot height (4 feet).

(10) If screening is used above wainscot, studs and other exposed bracing shall be sealed or painted.

(11) Concrete blocks or other masonry products used for wall construction shall be trowelled, skim-coated, or receive sufficient coats of full strength block filler to render a smooth surface prior to the application of a washable paint.

(12) Ceilings shall be finished to provide a smooth, nonabsorbent, and easily cleanable surface.

(13) Trusses and rafters shall not be exposed.

(14) Ceiling joists shall be properly sealed.

(15) Pit-cooking rooms shall be ventilated and kept reasonably free of excessive heat, vapors, smoke, and fumes by ventilating the pit itself or by ventilating the room. Pit ventilation can be achieved by a chimney or duct using dampers, pit doors, or other devices to control airflow. Pit-cooking rooms may be ventilated by a cathedral ceiling with screened roof-ridge vents, mechanical exhaust fans, or other effective methods approved by the Department when pits are not directly vented to the outside.

(16) At least twenty (20) foot-candles of light shall be provided at all working surfaces, including the handwashing sink.

(G) Cooking Pit and Cooker Construction.

(1) Cooking pit floors may consist of a solid base of compacted clay with a top layer of clean sand to absorb grease drippings. Sand shall be replaced as necessary to maintain a safe and sanitary condition.

(2) Pit floors may also be constructed of concrete, firebrick, or other material that can be cleaned and maintained.

(3) Cooking pit walls (exterior sides only) shall be smooth, easily cleanable, and washable.

(4) Concrete blocks or other masonry products used for pit construction shall be trowelled, skim coated, or receive sufficient coats of full strength block filler applied to the exterior wall prior to the application of a washable paint.

(5) Pit grills, grates, and other supports shall be constructed of smooth, easily cleanable, nonabsorbent, non-toxic material, and shall be in sections that are easily removable for cleaning.

(6) Hog wire, chicken wire, hardware cloth, and similar materials, that are not galvanized or have welded joints, are permitted for single-use only and shall be discarded after each cooking period. Expanded metal and cast iron grating are recommended materials that can be cleaned and maintained.

(7) Pit covers shall be single-use or shall be constructed of a smooth, easily cleanable, nonabsorbent, and non-toxic material.

(8) The use of cookers and mobile cookers in lieu of a barbeque pit shall require the prior approval of the Department. These units shall be located in the pit room.

(H) Handwashing Sinks.

(1) Handwashing sinks shall be provided pursuant to 5-202.12, 5-203.11, and 5-204.11.

(2) The handwashing sink shall be provided with soap and disposable paper towels.

(3) Gloves and/or hand sanitizers shall not be allowed as a substitute for handwashing facilities.

(I) Authorization.

(1) No retail food establishment shall operate a barbecue pit that does not have an authorization issued by the Department.

(2) Any retail food establishment that operates or proposes to operate a barbecue pit must apply to the Department for an authorization through the application process.

(3) The following additional documentation shall be submitted as part of the application process:
(a) Information about food prepared in the barbecue pit room and

(b) Any other information requested by the Department.

(4) Only a retail food establishment that complies with the requirements of this regulation and standard shall be entitled to receive and retain such an authorization.

(5) Once a barbecue pit has been authorized, the Department shall be notified of any changes to the barbecue pit, such as, but not limited to, operational changes, menu changes, or changes in the barbecue pit in accordance with 8-304.11(B).

Disclaimer: These regulations may not be the most recent version. South Carolina may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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