Jungle Queen Bbq Degrades its Sanitary Rating

Basic - No handwashing sign provided at a hand sink used by food employees. Gift shops.

Basic - Single-service articles improperly stored.coffee filters, placed in box, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Confession outside 2 door chicken party's 51° (9) 20 burgers 51°, 32 hot dogs 51° stop sale. Do not use until maintaining 41° or under.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Confession outside 2 door chicken party's 51° (9) 20 burgers 51°, 32 hot dogs 51°

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Consession cooler, no name, 51°

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Gift shop.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. 1) gift shop-island mixer machine needs 3 compartment sink or move it back to outside concession stand. 2) hot dog hut needs hand sink with sign, soap, paper towel.

Intermediate - No soap provided at handwash sink. Gift shop.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. In bar area

Basic - Drain cover(s) missing. Broken in dish area

Basic - Floor drains/drain covers heavily soiled. In dish area

Basic - Hood soiled with accumulated grease, dust or food debris. .hood filters in cook line

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. In hot dog stand ,manager informed employee to wash hands properly ,employee washed hands properly **Corrective Action Taken**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. About 15 flies in dish area

Intermediate - No soap provided at handwash sink. In dish area .provided **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked ribs ,cooked chicken wings,cooked beans

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed between stoves and on top, in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Observed in concession stand. **Corrected On-Site**

Basic - Walk-in cooler gasket torn/in disrepair. Observed in outdoor unit.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed WIC butter 48°f, cheese 49° Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator moved food to working unit. As A Corrective Action.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed dry rodent droppings on top of ovens in kitchen.

Intermediate - Walk-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. WIC butter 48°f, cheese 49°. **Warning** **Repeat Violation**

Basic - Food stored on floor. Observed case of pretzels stored on concession stand floor, operator moved to comply. **Corrected On-Site**

Basic - Open dumpster lid. Operator closed. **Corrected On-Site**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator calibrated. **Corrected On-Site**

Basic - Ceiling tile missing. Observed in inside bar area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed inside bar are dish storage rack.

Basic - Equipment in poor repair. Observed Walk-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. Observed butter at 46°f, moved to working unit, facility has 2 high volume walk in cooler.butter was moved to moved to working unit.

Basic - Gaskets/seals on holding unit in poor repair. Observed at walk in cooler in outside area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed where BBQ sauces are stored near ovens.

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at outside bar.

Intermediate - Soil residue in food storage containers. **Corrected On-Site**

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Walk in cooler fan guards

Basic - Interior of microwave soiled with encrusted food debris. In snack bar

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. 2 big white fans in prep area

Basic - Open dumpster lid.

High Priority - Roach excrement and/or droppings present. Old 3 small droppings in dry storage area,notify pest control company . **Corrected On-Site**

Basic - Wall soiled with accumulated food debris. Inside walk in cooler

Basic - Employee personal items stored in or above a food preparation area. Personal beg,glasses,head phones on top of prep table in kitchen

Portable fire extinguisher gauge in red zone. For reporting purposes only. In snack bar **Corrected On-Site**

High Priority - License is expired and is more than 60 after expiration date. Reference number 438505 **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in walk in cooler cooked ribs

Basic - Uncleanable knife block in use to store knives. In kitchen un clean knife rack

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.in kitchen forks and knifes

Basic - Leaking pipe at plumbing fixture. Under hand wash sink in kitchen

High Priority - Dead 1 roache on premises. By dry storage area

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry droppings by dry storage area

Basic - Grease accumulated under cooking equipment. Under fryers

Basic - Food debris accumulated on kitchen floor. Under fryers

Violation: 15-31-1Observed nonfood-contact equipment in poor repair next to prep area ice machine with broken lid.

Violation: 42-11-1Observed unnecessary items on the premise. broken ice machine next to prep room.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walk in cooler cooked ribs at 56 degress over 24 hours.must be discarded ,see stop sale.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walkin cooler cooked beans at 56 degress over 24 hours must be discarded .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.in walk in cooler cooked bbq chicken and bbq ribs at 56 degress over night must be discarded .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in walk in cooler cooked shrimps at 56 degress over night must be degress see stop sale.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler in kitchen at 52 degress. This violation must be corrected by : 10/9/2012.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Observed nonfood-contact equipment in poor repair next to prep area ice machine with broken lid.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. 8 cake boxes dirty under kitchen prep tabke.

Observed leaking pipe at plumbing fixture. under hand wash sink in kitchen.

Observed leaking pipe at plumbing fixture.under 3 compartment sink in kitchen.

Critical - Observed rodent activity as evidenced by rodent droppings found. 5 fresh rodent droppings on top of double steamer in prep area. This violation must be corrected by : 10/9/2012.

Critical - Observed rodent activity as evidenced by rodent droppings found. 2 freash rodent droppings in prep area.This violation must be corrected by : 10/9/12.

Critical - Observed rodent activity as evidenced by rodent droppings found. 2 fresh rodent droppings on top of empty cake boxes on top of prep table.

Critical - Observed rodent activity as evidenced by rodent droppings found.1 dry on the floor in prep room area.This violation must be corrected by : 10/9/12.

Critical - Observed rodent activity as evidenced by rodent droppings found.1 dry rodent droppings in 3 compartment sink area.

Critical - Observed rodent activity as evidenced by rodent droppings found. 6 fresh and 1 dry rodent droppings in kitchen on top of bbq ovens.

Critical - Observed rodent activity as evidenced by rodent droppings found. 6 small dry rodent droppings in dry storage number 1.

Critical - Observed 1 live roach activity as evidenced by live roaches found in dry storage room number 1.

Observed floor area(s) covered with standing water.in bbq area and in prep room.

Observed hole in wall. in dry storage number 2.

Observed unnecessary items on the premise. broken ice machine next to prep room.

No Violations Were Observed

Critical - lettuce and melons with mold like growth in produce cooler.

walkin freezer light out.

walk in freezer ceiling in disrepair.

walkin cooler ceiling by ktichen with lots of rust.

mold like substance on walkin cooler door /flaps.

Critical - no hot water at kitchen three compartment dish sink.

leaking drain pipes of three compartment dish sink.

disconnected drain pipe of handwash sink in prep room/ dish wash room.

Critical - observed dry rodent droppings. 12 dry droppings in unused walkin cooler used for dry storage near kitchen 20 in storage room used for paper goods and cups in separated storage building and 20 in storage room near dumpsters.

Critical - observed 2 large roaches on window/ screen in room with pizza /ovens.

Critical - observed small flying insects in prep area and by sinks in server stations.

Critical - outer openings of kitchen and storage areas can not be properly sealed, doors, screens with gaps. repeat

build up of grease and debris under cooking equipment.

build up of debris and dirt under shelfs throughout storage rooms (dry storage and food stoarage rooms.)

wall in dry storage room with mold like substance.

walls and ceilings in disrepair /holes throughout kitchen, storage rooms. repeat.

Critical - spray bottle with yellow liquid cleaner not labeled.

Observed unnecessary items stored in garbage enclosure.

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Lights missing the proper shield, sleeve coatings or covers.

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

Critical - No conspicuously located thermometer in holding unit. in walk in cooler

Critical - Observed food stored on floor, produced in walk in freezer

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

Critical - No handwashing sign provided at a handsink used by food employees. in kitchen next to 4 compartment sink. Corrected On Site.

Critical - Observed objectionable odors in the show bar.

Observed food debris accumulated on walk in freezer floor.

Observed ceiling in disrepair, in main bar

Critical - Observed food stored on floor. produce in walk in cooler

Observed single-service items stored on floor. plates in stockroom

Critical - Observed bathroom facility in disrepair. urinal in males restroom

Critical - Covered waste receptacle not provided in women's bathroom.

Observed inside/outside of dumpster not clean.

Missing drain plug at dumpster.

Critical - Observed food stored on floor. produce in wic Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. baking trays

Critical - Handwashing cleanser lacking at handwashing lavatory. in day stand

Observed open dumpster lid.

Observed unnecessary items on the premise. broken wic

Critical - No handwashing sign provided at a handsink used by food employees. in kitchen next to 3 compartment sinkCorrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Missing drain plug at dumpster.

Observed attached equipment soiled with accumulated dust. motor in outside wic

Observed dumpster overflowing garbage.

Observed floor area(s) covered with standing water. day stand snacks bar

Critical - Observed food stored on floor. chicken in wic

Critical - Observed no backflow preventer on a hose bibb next to outside wic

Observed open dumpster lid.

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