- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Employee drinks without a lid or straw in shelf above prep across form dishwasher, cup without lid or straw by microwave. **Warning**
- Basic - Food storage container/container lid cracked or broken. Marinara in reach in cooler, collards in walk in cooler, manager replaced containers. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Oil on floor by front of bar area, sauce on floor between prep tables back of kitchen. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. On walk in cooler **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. Along cook line, chef removed. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk sugar container near dish machine hand sitting in product, in bulk flour container across from smoker handle in product, manager corrected. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On buckets on shelf across from dish machine. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front prep table by iced tea, also on clean dish storage shelf left side of dish machine. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In wiping cloth solution by front counter, manager corrected solution to 100 ppm **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 50-51° in walk in cooler, chef stated that pork was placed in walk in cooler last night to cool **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Insect spray labeled household use only on back shelf by door used inside for flys according to manager. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hush puppy Batter 50°, milk wash 50° cook line, coleslaw 47°, pudding 60° next to steam table, recommended Time as a Public Health Control. Gravy 60°, whole shell eggs 51° ambient, batter 55° in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot box- Pork 130°, beef 130°, beans 80°, ribs 132°, manager turned up temperature of hot box, items had been in unit less than 4 hours. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw chicken stored over top of metal container of raw hamburger in reach in cooler side of kitchen, manager corrected storage. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork 50-51° in walk in cooler, chef stated that pork was placed in walk in cooler last night to cool, not cooled to 41° in 6 hours. Gravy 60°, whole shell eggs 51° ambient, batter 55° in walk in cooler, manager stated items had been out during breakfast for approx 5 hours. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Several measuring spoons in hand wash sink by slicer, manager removed. **Corrected On-Site** **Warning**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Whole roasts of pork 50-51° in walk in cooler, not cooled to 41° overnight. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 4 food handlers present, manager has no proof of CFM card **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated certificates are at other location **Warning**
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10/01/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket, dishes on storage rack next to soda machines. **Corrected On-Site**
- Basic - Drain cover(s) missing. Under dishwasher
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6/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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