Betty's Rest & Bbq Improves its Sanitary Rating

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken

Basic - Food not stored at least 6 inches off of the floor. Chicken, Walk In Cooler

Basic - Gaskets with slimy/mold-like build-up. Front counter

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Food stored in holding unit not covered. Biscuits in reach in freezer. Wrapped in plastic wrap by owner. **Corrected On-Site**

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. Dry storage container. Handle placed above food. **Corrected On-Site**

Basic - Stored food not covered in walk-in freezer. Pork chops in box

Basic - Working containers of food removed from original container not identified by common name. Salt in dry storage. Labelled **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 4 live flies in kitchen

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw cracked eggs over raw beef liver. Inverted. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Macaroni and cheese 81°. Placed in reach in freezer **Corrective Action Taken**

Basic - Equipment in poor repair. In front counter area ice machine not working Per manager waiting on parts 10/22/15

Basic - Build-up of grease on nonfood-contact surface. Exterior of panels of fryers and under burners in cook line

Basic - Ceiling fan had accumulation of dust/debris. AC vent next to hood system in prep area

Basic - Equipment in poor repair. In front counter area ice machine not working

Basic - Floor area(s) covered with standing water. In prep area

Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink

Basic - Floor tiles cracked, broken or in disrepair. In prep area

Basic - Grease accumulated on kitchen floor and/or under cooking equipment Under cooking equipment in cook line

Basic - Inside/outside of dumpster not clean. Water pooling on the floor by dumpster area

Basic - Interior of microwave soiled with encrusted food debris. Top part in cook line

Basic - No copy of latest inspection report available.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 5-6 live flies in food prep area Observed approximately 5-8 dead flies by window behind 2 rice cookers

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Found cooked chicken wings in cook line in 80°f under no temperature control per manager left out about 1 hour ago advised manager to put in reach in freezer to bring down temperature control down to 41° and should be kept below 41°f at all times Placed inside reach in freezer by manager **Corrective Action Taken**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw pork in 2 doors reach in cooler M3 brand .manager placed raw chicken in bottom shelvings **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash sink in cook line to fill water for food container.explained employee hand wash sink only for hand wash . Employee use 3 compartment sink to fill water for food container **Corrective Action Taken**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 2 drawers in cook line

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink. In cook line . Provided **Corrected On-Site**

Basic - Condensation or other drainage not disposed of according to law. Observed water drainage on floor along rear wall in food and dish storage area southwest area.

Basic - Hole in ceiling. Observed in men's bathroom.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed meatloaf in M3 cooler 45°f 12 hrs plus.

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. Observed at 0 ppm. Operator will use 3-compartment sink to sanitize. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed meatloaf 45°f in M3 reach in cooler. Due to improper cooling.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed meatloaf 45°f in M3 reach in cooler. Due to improper cooling.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed ribs and pork neck bones all covered during cooling. Operator uncovered. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf in M3 reach in cooler. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Debris accumulated on floor. Observed under counter all along wall, where microwave is stored along to ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cutting boards stacked preventing air dry.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash, sanitize , and rinse, operator corrected. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice cookers 88°f, operator removed. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed under tea maker. Operator removed. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. Operator washed rinsed and sanitized. **Corrected On-Site**

No Violations Were Observed

Basic - Clean utensils or equipment stored in dirty sheet pan on dish rack. **Warning** **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2- male employes on cookline in food production no hair restraints. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish storage area. **Warning**

Basic - Floor area(s) covered with standing water. Observed under prep table across from 3-compartment sink. **Warning**

Basic - Storage area not maintained clean and organized. **Warning**

Intermediate - Accumulation of debris in the interior of the ice machine. **Warning** **Repeat Violation**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked chicken covered during cooling. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf in M3 unit not date marked after 24 hrs. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in men''s room. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Clean utensils or equipment stored in dirty rack. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at a temperature of 127°f. Corrective Action taken moved to grill. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in men's room. **Warning**

Basic - Ripped/worn tin foil used as food-contact shelf cover. Observed on under 2 prep tables in food prep area. **Warning**

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed over 400 ppm. **Corrected On-Site** **Warning**

Intermediate - Accumulation of debris in the interior of the ice machine. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Shelf under preparation table soiled with food debris. **Corrected On-Site**

Intermediate - Accumulation of black/like substance in the interior of the ice machine.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at HWS next to 3 door stand up RIC. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Intermediate - Handwash sink used for purposes other than handwashing. Beside Reach In Cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Beside Convection Oven

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken. Reach In Cooler.Pork, Rice, Walk In Cooler

Basic - Food stored on floor. Corn Starch. Dry StorageCollard greens, tomatoes Walk In Cooler/ Walk In Freezer

Basic - Ice scoop handle in contact with ice. ice machine

High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen, **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - No conspicuously located thermometer in holding unit. All coolers

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beans, Walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. String beans, Walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pancake batter. Reach In cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork, Reach In cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cole slaw, Reach In cooler

Critical - Observed food stored on floor. Chitterlings, Passage way beside walk in cooler. Corrected On Site.

Critical - Observed food stored on floor.Chicken, Walk in cooler Corrected On Site.

Critical - Observed food stored on floor. Pork, Walk in cooler Corrected On Site.

Critical - Observed food stored on floor. Oxtail, Walk in freezer Corrected On Site.

Critical - Observed food stored on floor. Chicken, Walk in freezer Corrected On Site.

Critical - Observed food stored on floor. Pork, Reach In freezer Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Critical - Observed interior of microwave soiled.

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen

Critical - Handwashing cleanser lacking at handwashing lavatory. Kitchen

Floors not maintained smooth and durable. Broken in different areas

Wet mop not hung to dry.

Critical - Observed uncovered food in holding unit/dry storage area. Chicken, Walk in cooler

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Gravy, Walk In Cooler

Critical - Observed raw animal food stored on top of cooked food. Eggs, Reach In Cooler

Critical - Observed food stored on floor. Chicken, Walk In Cooler

Critical - Observed food stored on floor. Turkey Walk In Freezer

Critical - Observed food stored on floor. Chicken ,Walk In Freezer

Critical - Observed food stored on floor. Oxtail, Walk In Freezer

Critical - Observed food stored on floor. Pork,Walk In Cooler

Critical - Observed food stored on floor. Chicken, Walk In Freezer

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Floors not maintained smooth and durable. Throughout kitchen

Observed grease accumulated under cooking equipment. Stove

Observed grease accumulated under cooking equipment. Fryer

Critical - Observed container of medicine improperly stored. Isecticides, Kitchen

Critical - Observed frayed/spliced electrical wires. For reporting purposes only. Ladys room

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Macaroni & Cheese #1, WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Macaroni & Cheese #2, WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Macaroni & Cheese #3, WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork #1, WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork #2 WIC

Ceiling tile missing. Kitchen

Carbon dioxide/helium tanks not adequately secured. Kitchen

Floors not maintained smooth and durable.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-11-09.

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. Pro This violation must be corrected by : 4-11-09.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed food stored on floor. Flour

Critical - Observed food stored on floor. Sugar #1

Critical - Observed food stored on floor. Sugar #2

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef, RIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken RIC

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. Kitchen

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. Ladys room

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. Mens room

Violation: 36-11-1Floors not maintained smooth and durable. Kitchen

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No 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. Pro

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk In CoolerThis violation must be corrected by : 9-12-08.

Floors not maintained smooth and durable. Kitchen

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No conspicuously located thermometer in holding unit. WIC

Critical - No handwashing sign provided at a handsink used by food employees. Kitchen

Critical - No handwashing sign provided at a handsink used by food employees. Ladys room

Critical - No handwashing sign provided at a handsink used by food employees. Mens room

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. Pro

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed handwash sink used for purposes other than handwashing. Kitchen Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oxtail , Corrected On Site.

Critical - Observed toxic item improperly stored. WD 40 Kitchen

Critical - Observed toxic item stored by utensils. Over 3 compartment sink

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Oxtail 2 WIF

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Oxtail WIF

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Oxtail 3 WIF

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork Ribs WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Oxtail 4 WIF

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.