Kay's Real Pit Bar-Bq Improves its Sanitary Rating

Basic - - From inspection on 2016-08-08: Basic - Cutting board has cut marks and is no longer cleanable. Green and yellow cuttings boards badly grooved and heavily stained with mold like substance. **Warning** - From follow-up inspection on 2016-08-09: **Time Extended**

Basic - - From inspection on 2016-08-08: Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning** - From follow-up inspection on 2016-08-09: No hair restraints on 2 kitchen staff **Time Extended**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups at the server station stored mouth contact down on a soiled surface. **Warning**

Basic - Cloth used as a food-contact surface. Aprons used to wrap raw steaks **Warning**

Basic - Cove tile molding at floor/wall juncture broken/missing. Under dish machine **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Green and yellow cuttings boards badly grooved and heavily stained with mold like substance. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area next to foil sheets. **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the server area **Repeat Violation** **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Under ice machine in storage room. **Warning**

Basic - Heavy Build-up of grease on side of fryers, crash cart. **Warning**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Alto sham **Repeat Violation** **Warning**

Basic - Jugs of oil stored on floor in storage area. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line back room by ice machine. **Warning**

Basic - Old food stuck to clean dishware/utensils. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Catering lids at salad station **Warning**

Basic - Single-service articles stored on a soiled surface. **Warning**

Basic - Stored food not covered in walk-in cooler. Raw chicken **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter **Warning**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**

Basic - bag of potatoes stored on floor in walk-in cooler. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Found smoked wings cooling since 11:30 found at 2:15 83° recommend to reheat to 165° and start cooling process over. **Warning**

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. 0 ppm. Operator primed dish machine 100 ppm **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter packets 62° in server cooler. Manager discarded **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Alto sham h.h roast 107° pork loin 123° turkey 110° cooked chicken quarters 116° ribs 127° pulled pork 127° chicken 127°. Recommend to reheat to 165° placed in the oven **Corrective Action Taken** **Warning**

High Priority - Raw philly meat stored over French fries in the walk in freezer. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knife rack **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. Cooked chicken, cooked Mac n cheese cooked ribs etc in the walk in coolers **Warning**

Basic - - From inspection on 2016-03-04: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection on 2016-03-11: **Time Extended**

Basic - - From inspection on 2016-03-04: Basic - Employee beverage container in walk in freezer next to restaurant food. - From follow-up inspection on 2016-03-11: Juice bottle in walk cooler next to restaurant food, operator correcteded. Time Extended** **Time Extended**

Basic - - From inspection on 2016-03-04: Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf. - From follow-up inspection on 2016-03-11: **Time Extended**

Basic - - From inspection on 2016-03-04: Basic - Food stored in holding unit not covered. Chicken fried steak and okra in reach in freezer. - From follow-up inspection on 2016-03-11: **Time Extended**

Basic - - From inspection on 2016-03-04: Basic - Soil residue build-up on nonfood-contact surface. Portable fan - From follow-up inspection on 2016-03-11: **Time Extended**

Basic - - From inspection on 2016-03-04: Basic - Soiled reach-in cooler gaskets. Front line - From follow-up inspection on 2016-03-11: **Time Extended**

Intermediate - - From inspection on 2016-03-04: Intermediate - Accumulation of food debris/grease on food-contact surface. Alto sham heavy. - From follow-up inspection on 2016-03-11: **Time Extended**

Intermediate - - From inspection on 2016-03-04: Intermediate - Cutting board(s) stained/soiled. Red on shelf - From follow-up inspection on 2016-03-11: **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. Bowl in corn meal, scoop in granulated garlic. **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee beverage container in walk in freezer next to restaurant food.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets on dry storage racks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf.

Basic - Food stored in holding unit not covered. Chicken fried steak and okra in reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for slaw 130° **Corrected On-Site**

Basic - No mop sink or curbed cleaning facility provided.

Basic - Soil residue build-up on nonfood-contact surface. Portable fan

Basic - Soiled reach-in cooler gaskets. Front line

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chicken fried steak over fries

High Priority - Toxic substance/chemical stored by or with food. Slicer oil by sweet potatoes **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light build up.

Intermediate - Accumulation of food debris/grease on food-contact surface. Alto sham heavy.

Intermediate - Cutting board(s) stained/soiled. Red on shelf

Intermediate - Handwash sink used for purposes other than handwashing. Front line, filled drink cups.

Basic - Bowl or other container with no handle used to dispense food. In buckets of flour, corn meal n dry storage. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to pan of pooled eggs and clean plates. **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Moderate.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Little cooler on cookline

Basic - Packaged food has no English labeling. White buckets in dry storage **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. Big two door stainless upright cooler in kitchen, left door.

High Priority - Employee washed hands with cold water. Server.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish 45° raw chicken 44°, operator turned down dial in little reach in cooler. **Corrective Action Taken** **Repeat Violation**

Intermediate - Identity of food or food product misrepresented. Using Swai for catfish. Suggest changing menu to represent Vietnamese catfish or get American Catfish by next inspection.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All Cooked meats in walkin cooler, operator states all cooked yesterday.

Basic - Bowl or other container with no handle used to dispense food. Bowls in flour buckets in dry storage. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outsides of rolling containers for sugars and beans in dry storage, portable fan in dish area.

Basic - Food stored on floor. Buckets of flour in dry storage area. **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up. 3 door unit in expedite area.

Basic - Light not functioning. Above grill breakfast station.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats 56° suggested time control, ice bath or relocate. Relocated to available space in reach in cooler **Corrective Action Taken**

Intermediate - No soap provided at handwash sink. Unable to dispense by ice machine in dry storage. **Corrected On-Site** **Repeat Violation**

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Floor soiled/has heavy accumulation of debris. In corner by salad station under cooking equipment and under smoker.

Basic - Soil residue build-up on nonfood-contact surface. Portable fan heavily coated with dust.

Basic - Wall soiled with accumulated food debris. Kitchen and salad areas.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm remade 400 ppm. **Corrected On-Site**

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. 0 ppm, primed 50 ppm.

High Priority - Employee washed hands with cold water.

High Priority - Vacuum breaker missing at hose bibb. Under hand sink in kitchen.

Intermediate - No soap provided at handwash sink. By ice machine in dry storage. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Have shelled eggs at room temperature with no time mark. Asked operator if this is the way they want to do eggs, said yes, filled out time control plan. Must discard any eggs, if any left from this batch.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Both units.

Basic - Gaskets with slimy/mold-like build-up. 3 door unit where food is picked up by servers.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bread shelf rust pitted.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wait station chlorine greater than 200 ppm, remade 50 ppm. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. **Repeat Violation**

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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dry storage by ice machine. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint** 10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50° liquid eggs 50° pancake batter from yesterday 51° operator discarded.

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. See temps below. **Warning**10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50° liquid eggs 50° pancake batter from yesterday 51° operator discarded.

Intermediate - Cold holding equipment incapable of 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. **Admin Complaint** **Repeat Violation** 10/3/14 2 door upright pooled eggs 49° ambient eggs 49° cooked potatoes 55° cooked sausage 51° diced ham 50°

Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 98° **Corrected On-Site** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Server station. **Corrected On-Site** **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**

High Priority - Employee washed hands with cold water. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Admin Complaint**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. See temps below. **Warning**

Intermediate - Cold holding equipment incapable of 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. **Admin Complaint** **Repeat Violation**

Intermediate - Encrusted material on can opener blade. **Warning**

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

Basic - Attached equipment soiled with accumulated grease. Cook line equipment.

Basic - Wall soiled with accumulated food debris. Mild build up throughout.

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. Callback- employees that are lacking certificates are under 60 days.

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. Wait station reach in cooler. Callback- reach in cooler is not repaired. However, no potentially hazardous items are stored in unit.

Intermediate - Soil residue in food storage containers. Container storing whipped cream cans in walk in heavily soiled. And dry storage bulk good buckets.

Basic - Attached equipment soiled with accumulated grease. Cook line equipment.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Soiled jacket on food storage rack. **Corrected On-Site**

Basic - Ice buildup in walk-in freezer. Mild build up.

Basic - No copy of latest inspection report available. Unable to locate.

Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line. Soiled foil.

Basic - Single-service articles not stored inverted or protected from contamination. Large to go containers on salad bar. **Corrected On-Site**

Basic - Walk-in cooler shelves soiled with encrusted food debris. And beginning to peel, rust.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wall soiled with accumulated food debris. Mild build up throughout.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On wait station. Will keep refrigerated and will discard after 4 hours.

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. 0 ppm. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in ice bath on cook line

High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw non packaged fish over pie. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracking eggs, continuing to work with no hand wash, glove change. **Corrected On-Site**

Intermediate - Cold holding equipment incapable of 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. Ice bath holding pooled eggs, ice is melted and product not submerged. Operator discarded and prepared new ice bath.

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.

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. Wait station reach in cooler.

Intermediate - Soil residue in food storage containers. Container storing whipped cream cans in walk in heavily soiled. And dry storage bulk good buckets.

Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Shredded cheese at salad area, flour and garlic powder in store room.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**

Basic - Heavy Soil residue build-up on nonfood-contact surface. Bread container under toaster

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dish machine

Basic - Reuse of single-service articles. Egg crates **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of hot box in grill area **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At steam table

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

High Priority - Vacuum breaker missing at hose bibb. Hose bibb under hand wash by char grill. Removed hose **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by salad area used by servers. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted./ pork/ chicken **Corrected On-Site**

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Several Food storage container/container lid cracked or broken.

Basic - Interior of oven/ smoker has heavy accumulation of black substance/grease/food debris.

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine./ storage room

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. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting./ cups wait station

Basic - Fan cover in walk-in cooler has moderate accumulation of dust/debris.

Intermediate - Food manager certification expired./ 1 cfm expired may employee train / must have either one by next unannounced inspection

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./phf's above chill line in ice bath cooks line recommended rapid chill/chef took corrective action

Critical - Observed potentially hazardous food thawed at room temperature./ham prep-still frozen-re-educated Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container/ bulk product

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./cooks line

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef with rubber wrist bands

Observed ripped/worn tin foil used as shelf cover./shelf on cooks line

Critical - Observed accumulation of debris in warewashing machine and associated equipment./whole dishmachine area

Critical - Dishmachine chlorine sanitizer not at proper minimum strength./ MUST MANUALLY SANITIZE UNTIL PROPER PPM DISPENSES FROM MACHINE

Critical - Observed mild soil residue inside and heavily soiled outside bulk storage containers.

Critical - Observed heavily buildup of slime in the interior of ice machine.

Critical - Observed heavily encrusted material on can opener.Corrected On Site.

Critical - Observed the speed rack holding foods cooling in walk in cooler extremely heavily soiled with food debris

Critical - Hot water not provided/shut off at employee hand wash sink./employee hand washing sink by the dishmachine 81-84 degrees f

Observed grease heavy accumulated under cooking equipment.

Observed grease accumulated on floors/walk in cooler and freezer

Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths

Critical - Observed unlabeled spray bottle./on chemical storage shelf

Critical - Ready-to-eat, potentially hazardous food prepared,processed on site and held more than 24 hours with not properly date marked. opened ham, cooked meats, etc.

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. storing wet towels. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable. salad area. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed build-up of food debris, grease on nonfood-contact surface. bottom shelf of prep table by flat top.

Observed food debris accumulated on kitchen floor. walk in cooler.

Observed attached equipment soiled with accumulated grease/ food debris, cook line equipment . Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, turkey in flavorhold. adjusted thermometer. will reheat to 165 degrees. Repeat Violation.

Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flavorhold. holding cooked meats. Corrected On Site.adjusted controls to increase heat.

Critical - Observed raw animal food stored over ready-to-eat food. raw ground meat over potatoes , walk in.

Critical - Observed food stored on floor. box of potatoes .

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

Observed cutting boards grooved/pitted and no longer cleanable.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. heavily bent

Observed nonfood-contact equipment in poor repair. wait station ice machine lid.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.sign on machine states that machine is in chemical sanitizing mode. at 0 ppm. and heat only reached 135 degrees on gauge. will use triple sink to sanitize until repaired.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of grease on nonfood-contact surface. on fry warmer and surrounding wall. cook line.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in soup, salad area by raisins. and bottom shelf cook line.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. very heavy build up in walk on cooler shelving.

Critical - Hot water not provided/shut off at employee hand wash sink.86 degrees after several minutes, hand sink by salad reach in.

Observed grease accumulated under cooking equipment. cook line.,fryer area.

Critical - Observed shell eggs in use or stored with cracks or broken shells. reach in by smoker.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). all items in reach in by smoker.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. all items in reach in cooler by smoker. more than 4 hours, stop sale issued. thermometer calibrated.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./beef h.h alto sham recommend rapid reheat

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in by smoker. Corrected On Site. will use other reach ins/ walk ins until repaired.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. prep table. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait station. , prep table.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage area, shelving.

Observed all reach in cooler gaskets with slimy/mold-like build-up.Repeat Violation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham at 69 DF, eggs at 48 DF on breakfast cook line rapid chilled in freezer,also whipped spread packets noted 75 DF at waitress station for 3 hours,must use in next hour or discard.Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked pork and beef roasts 108, in auto sham at cook line;also macaroni and cheese 113 DF or 1 hour.Corrected On Site. rapidly heated for immediate service.

Critical - Observed food stored on floor. case of fries, walk in freezer.

Equipment or utensils not designed or constructed in a durable manner. crack in bin holding chicken. walk in.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. kitchen

Critical - Observed encrusted material on can opener.Corrected On Site.

Observed heavy build-up of grease on nonfood-contact surface. heat lamp.

Observed residue build-up on gaskets on waitrees salad reach in doors. Corrected On Site.

Observed heavy build-up of food debris, dust or dirt on nonfood-contact surface. shelves, walk in cooler. Repeat Violation.

Critical - Vacuum breaker mising at hose bibb. under kitchen hand sink

Missing drain plug at dumpster.

Observed open dumpster lid.

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

Observed food debris accumulated on kitchen floor. wa in cooler.

Observed wall soiled with accumulated debris in dishwashing area below dish machine.

Observed walls soiled with accumulated grease behind cook line.

Critical - Observed buildup of slime in the interior of ice machine in dry storeroom.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw egg mix noted 74 degrees F in metal ice down container 1/2 on side of container. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food in cooks reachin refrigerator. Corrected On Site.

Observed residue build-up on fiters in hood.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for chef salad meats in walkin cooler.

Critical - Vacuum breaker mising at hose bibb in outside closet.

No Violations Were Observed

Observed ceiling in disrepair.Observed several ceiling tiles misding and water damaged.Odor of mildew noted in diining room and some black moldlike substance noted along wall/ceiling junction in dining room areas. This violation must be corrected by : 11/17/08.NOTE:OPERATOR IN PROCESS OF HAVING CONTACTOR GET BIDSVFOR ROOF REPAIR AND A/C DUCT S.

Violation: 14-36-1Observed gaskets/seals on waitress cold holding unit and HOBART combo reachin cooler/freezer at cooking line in poor repair.Upright hot holding unit bottom door gasket in disrepair.CB INSPECTION time extension ordered.

Violation: 36-14-1Observed heavy grease soil accumulated on kitchen floor beneath rear bbq smoker oven.CB INSPECTION TIME EXTENSION OPERATOR HAVING DRIPMCATCH PAN MADE FOR COLLECTING WASTE DRIPPINGS.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Observed bbq meats [roasts] 45-47 degrees F cooled overnight in walkin cooler.All meats must be reheated to 165 degrees F before served.Recommend cutting roasts in half and using freezer for first two hours on rapid chilling.

No copy of latest inspection report.

Observed build-up of food debris, dust or dirt on shelves in walkin cooler.

Critical - Observed buildup of soiled material on racks in the HOBART cook line reach-in cooler.

Observed gaskets/seals on waitress cold holding unit and HOBART combo reachin cooler/freezer at cooking in poor repair.Upright hot holding unit bottom door gasket in disrepair.

Observed heavy grease soil accumulated on kitchen floor beneath rear bbq smoker oven.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed leftover assorted bbq meats used for bbq beans was noted at 45 degrees F.This violation must be corrected by : 8/05/2008.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed raw egg mix at 67 degrees F in iced plasyic container at cook line. Corrected On Site.Recommend smaller container of raw egg mix iced down.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Stew found holding at 127 degrees F in hot holding unit.Stew removed and reheated to 165 degrees F one time. Corrected On Site.