- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with food items in kitchen area **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pepsi cups stacked wet in service station
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. Some dust build up on fan covers
- High Priority - Live, small flying insects in food preparation area. Flies in dining room and back prep area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 53°, cheese 49°, ribs. 51°, chicken 50°. Corrective action-kitchen manager discarded shredded cheese on cooks line-suggested adding it to the current TPHC program in place. Voluntarily Discarded chicken and ribs in walk in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes 116°-129° in hot box. Corrective action-added more water to unit to make hotter. Rechecked temperature potatoes 135°
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage patties and raw bacon stored over has browns in reach in cooler in proper area **Corrected On-Site**
- High Priority - adulteration of food product. Container of Lima Beans had some sort of flying insect in it. Corrective action-kitchen manager voluntarily discarded product
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in back kitchen area has black eyed peas in it
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Bus tubs of ribs, chicken cooled with lids on containers in walk in cooler
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08/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Fry oil jugs on floor in smoker room
- Basic - Employee personal items stored in or above a food preparation area. Employee sweaters on shelf at prep table with food containers
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover, walls and ceiling in walk in cooler has some build up on them
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being slacked at room temperature is no longer frozen solid. Ribs in smoker room thawing no longer frozen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in smoker rooms not protected or shielded
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken and hamburger rolls sitting at room temperature thawing in sink in kitchen **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Sink on cooks line is clogged
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad mix 49°, sitting out on make table in kitchen. Corrective action-placed product in walk in cooler
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw bacon 48°, raw pork butts 63°, raw ribs 58° Corrective action-Raw bacon kept in cooler, pork butts and ribs sitting out in cases in smoker room, placed in smoker. Raw chicken 63° sitting in sink thawing-corrective aciton-product placed in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles behind front counter have some build up around nozzles **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working at time of inspection no proof of training
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water in front of smoker
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working front counter touched hair them food products then hair again without washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 55°, in cooler on cooks line. Sliced beef 48° in walk in cooler. Corrective action-placed product in walk in freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Baked beans heated to 78°-108° Corrective action-placed product in cooling mode until needed.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 121° in steam table Corrective action-manager stirred product to disperse heat evenly
- High Priority - Shell eggs in use or stored with cracks or broken shells. Two broken eggs in crate with unbroken ones. Corrective action-manager voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have some black build up on them.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Multiple food items in walk in cooler prepared on site not labeled.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On gaskets in reaching coolers
- Basic - Case of single-service articles stored on floor in dry storage area. Case of plates on floor in office/storage room
- Basic - Case/container/bag of food stored on floor in kitchen. Case of chicken, case of ribs, case of beef on floor in kitchen Corrective action-moved to walk in cooler
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of pickles on floor
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups in service station
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on make tables
- Basic - Employee with no hair restraint while engaging in food preparation. Prep cook and lunch cook no hair restraint
- Basic - Equipment in poor repair. Reach in cooler on cooks line ambient temperature 60°, reach in cooler in prep area 45°. Use walk in cooler as back up for TCS products or use ice bags to keep product at or below 41°
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp sitting in pan on bottom of table in kitchen **Corrected On-Site**
- Basic - Standing water in mop sink/mop sink draining very slowly. Mop sink not draining properly
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on make tables
- Basic - Wood food-contact surface not properly sealed. Paint on wooden shelf in walk in cooler is chipping off
- High Priority - Butter re-served to customers. Packets of butter reserved to guests from one table to another
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Boston butt 57-60° placed in walk in cooler over night and at 9:30 am product at 57-60°
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work without washing hands
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Hands not washed prior to putting on gloves
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple Items run through dish machine when sanitizer was not functioning properly
- High Priority - Live flies in kitchen. Several live flies
- High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Creamers taken off tables and reserved.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets 73°, creamers 55°, box of beef 55°, box of chicken 56°, corn beef hash 47°, shucked oysters 44°, raw chicken 46° No stop sale required as product not out of temperature for either 4 days or more than 6 hours **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whole shell eggs, cut tomatoes no time marking
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake batter 74° at 9:00 am then 61° at noon. Corrective action - voluntarily discarded **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. See temperature section below
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in front of walk-in cooler. Boxes stacked pork, chicken the beef on floor in front of walk cooler **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was cracking eggs, then making toast then switching to another task and not changing gloves
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Some back build upon white shield
- Intermediate - Certified food manager fails to exhibit active managerial control. Manager on duty not monitoring employee behaviors through out shift.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in kitchen
- Intermediate - Employee not knowledgable in assigned duties as evidenced by performance. Prep cook not aware of proper reheating methods or temperatures. Dishwasher not aware of necessary priming and proper function and testing of dish machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Product placed in plastic tub and stacked pork butts on top of each other
- Intermediate - Handwash sink used for purposes other than handwashing. Sink on cooks line used to fill buckets, used to rinse utensils and used as dump sink
- Intermediate - No running water at mop sink. Water turned off at bottom of unit
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1(Eddie Sweat) of 7employees is lacking proof of training
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) -TCS food prepared onsite and held more than 24 hours not properly date marked. Many TCS items in walk in cooler not date marked when held more than 24 hours
- Observed electrical wiring in disrepair. For reporting purposes only. Outlet outside of employee restroom
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6/25/2013 | Routine - Food | Warning Issued |
- Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Employee used cup to scoop ice
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of butter on floor **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. Dust build upon fan covers
- Basic - Food stored in undrained ice. Fish, shrimp, chicken and hot dogs all in water **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in container of sugar
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On one light in kitchen prep area
- Basic - Single-service items stored on floor in dry storage area. Bag if empty gallon jugs on floor in storage room
- Basic - Soiled reach-in cooler gaskets. On unit in cooks line
- Basic - Toilet leaking. In ladies restroom
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unit reading 0ppm. Operator primed machine to get it working properly **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Missing on splitter in outside smoker room **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46?, cooked chicken 45? in walk in cooler. Corrective action-operator voluntarily discarded cooked chicken and placed raw chicken in smaller conatiners
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 55?, catfish 58?, shrimp 59? and oysters 51? all in reach in cooler on cooks line. Corrective action-added ice packs to all food **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked egg in container with untracked in reach in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have black build up on them.
- Intermediate - Employee used handwash sink as a dump sink. Unit on left side in kitchen
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Unit at end of cooks line ambient temperature 58?
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Container of pork and ribs in walk in cooler not date marked
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3/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Tank outside back door not secure.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine reading 0ppm. Do not use machine until chlorine dispensing is corrected.
- Equipment and utensils not properly air-dried. Cups on service line not air dried
- Equipment or utensils not designed or constructed in a durable manner. Wood used as shelving in walk in freezer
- Critical - No conspicuously located thermometer in holding unit. In cooler behind service area **Corrected On-Site**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink on prep table in kitchen.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On ceiling and top of walls in walk in cooler
- Critical - Observed buildup of slime in the interior of ice machine. Interior has some black slimy build up in it.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Prep cook cutting product, dropped something on floor, picked it up and did not change gloves or wash hands prior to returning to slicing product.
- Critical - Observed encrusted material on can opener. Old food build up on can opener
- Critical - Observed food stored in undrained ice. Fish in reach in cooler stored in ice and water, also shrimp and second container of fish. Hot dogs in reach in cooler in kitchen too. **Repeat Violation**
- Critical - Observed food stored on floor. Container of ice stored on floor in service area.
- Critical - Observed interior of microwave soiled. Unit on end of cooks line has old food splatter in it
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler on cooks line has old food build up in bottom of it.
- Observed reach-in cooler gasket torn/in disrepair. Two door glass cooler in kitchen
- Critical - Vacuum breaker mising at hose bibb. At splitter on water heater **Corrected On-Site**
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. open pancake mix bag on bottom shelf in warewash area Corrected On Site. moved
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Observed attached equipment soiled with accumulated dust. fan cover in walk-in freezer
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Critical - Observed food stored in undrained ice. chicken Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed uncovered food in holding unit/dry storage area. reach-in freezer
- Critical - Vacuum breaker mising at hose bibb. under sink
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Critical - Handwash sink not accessible for employee use at all times. whisk in sink Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans. vanilla pudding, ketchup
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. chicken 122'F covered sitting on counter Corrected On Site.
- Critical - Observed food stored in undrained ice. fish, reach-in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. dumping drinks
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken Corrected On Site.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- 5 20A-09-1 OBSERVED CHLORINE SANITIZER NOT AT PROPER MINIMUM STRENGTH FOR MANUAL WAREWASHING. REPEAT VIOLATION.
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9/12/2011 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 20F in upright 4 door cooler Corrected On Site. Repeat Violation.
- Critical - Cold water not provided/shut off at employee handwash sink. by cook line
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm; must set up manual sanitation until dishmachine is properly working
- Critical - Equipment food-contact surfaces and utensils not sanitized. dishmachine not properly working
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. on sugar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior
- Observed employee with no hair restraint. cooks
- Critical - Observed food stored on floor. sauce Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. upright reachin cooler, beverage area
- Observed hole in wall. employee restroom
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. interior top, upright cooler
- Observed reach-in or walk-in cooler gasket torn/in disrepair. upright reachin cooler, beverage area
- Observed single-service items stored on floor. utensils Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket , beverage aa
- Critical - Working containers of food removed from original container not identified by common name. sugar Corrected On Site.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 40F Corrected On Site.
- Critical. Violation: 08A-20-1 Food not properly protected from contamination. bread by mop sink
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. fish upright reachin and upright freezer
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. Mr and Mrs Murdock
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. expired on 10/2009
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8/16/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. faded on menu, gave sign Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 43-46 F fish in upright reachin, iced down; eggs 50F in reachin 50F milk in reachin, discarded and 50F ribs in walk-in discarded Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler and reachin at beverage area
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reading 20F in walk-in cooler
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 40F Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. small reachin, front counter
- Critical. Food not properly protected from contamination. bread by mop sink
- Critical. Observed raw animal food stored over ready-to-eat food. raw sausage patties and bacon over veggies in upright reachin
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on hood pipes Corrected On Site.
- Observed ice scoop with handle in contact with ice. ice bin Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves; explained to him Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. fish upright reachin and upright freezer
- Observed nonfood-grade containers used for food storage. for chicken in upright freezer Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or sanitizer bucket.
- Observed old labels stuck to food containers after cleaning. plastic containers on shelf
- Wet wiping cloth not stored in sanitizing solution between uses. front counter, cook line Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on fan, front counter ; exterior of bucket by bbq pit ; shelf cart
- Clean containesrs not properly protected or inverted to prevent contamination. shelf by mop sink, no splash guard
- Plumbing system in disrepair. drain by bbq pit
- Critical. No handwashing sign provided at a handsink used by food employees. ladies restroom Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. missing end cups in kitchen and bbq pit
- Critical. Observed toxic item improperly stored. Bleach by clean pans Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm in bucket Corrected On Site.
- Critical. Observed unlabeled spray bottle. under cash register, bbq pit
- Critical. Insecticide/rodenticide use not in compliance with regulations. raid at front counter
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know big 4 foodborne illnesses
- Critical. Observed expired Food Manager Certification. Mr and Mrs Murdock
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. expired on 10/2009
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8/12/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy
- Critical. Working containers of food removed from original container not identified by common name. Squeeze bottles. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Bulk container flour
- Critical. Observed food stored on floor. Produce walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Ribs/chicken walk in cooler. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. Employee observed using a cloth to wipe off cooked eggs.
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bulk container Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee handling cooked bacon,toast. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin. Under cola dispenser. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb. Faucet by kitchen handsink.
- Critical. Hand wash sink lacking proper hand drying provisions. Pit area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Front hand sink
- Critical. Observed roach activity as evidenced by live roaches found 1 ve roach by bbq pit. Corrected On Site.
- Observed floor and wall junctures not coved. Under dish machine
- Observed food debris accumulated on kitchen floor. Behiind ice machine. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. Hood pipes
- Observed ceiling in disrepair. Sagging cei ing tiles kitchen
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/19/2009 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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9/30/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
9/30/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Working containers of food removed from original container not identified by common name. Bottles of bbq sauce.
- Critical. Observed potentially hazardous food thawed at room temperature. Fish Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Walk in cooler.
- Critical. Observed cloth used as a food-contact surface. Cloth under cuttig board.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bulk container.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Waitress area Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Table under toasters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Hood filters.
- Observed clean equipment stored on floor. Tongs on floor.
- Drain cover(s) missing. Under table dishwash area.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. Behind ice machine.
- Ceiling tile missing. Kitchen
- Critical. Electrical outlet missing cover plate. For reporting purposes only. By ice machine.
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7/29/2009 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed at room temperature. Ribs
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Ice bin
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed live flies in kitchen.
- Critical. Observed toxic item improperly stored. Shelf with pans.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/26/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/20/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/26/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/29/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 10/27/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Pig Bar-B-Q (The), 450102 Sr 200, Callahan, FL »