Lil Reds Cookin Degrades its Sanitary Rating

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Next to cook line attached to the hood. In front cooking line.

Basic - Equipment in poor repair. Exterior of ice machine rusted.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hood soiled with accumulated grease, dust or food debris. Front cooking line hood.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In front cook line hall area.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area employee handled dirty dishes then moved to clean dishes without washing hands. Employee corrected action by washing hands properly. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. In prep area attached to the table.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the male restroom.

Intermediate - Spray bottle containing toxic substance not labeled. In between ice machine and dishwashing area on the floor.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat at time of inspection **Corrected On-Site**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling in cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In several area above wait station above prep table in prep area and in smoker room

High Priority - Raw animal food stored over ready-to-eat food. In flip top reach in cooler in cook line raw sausage over hot dogs .raw sausage placed under hot dogs **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. Next to ice machine on storage racks

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In front line in flip top reach in cooler found cooked ribs and cooked chicken in 54°f due to lid of reach in cooler left open for long period of time.manager decided to keep items in hot holding and reheated items for 165°f and kept on top of grill above 135°f at all times **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In salad station raw steak over hot dogs .raw steak placed on bottom shelvings **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over steak and raw steak over cut onions .manager placed cut onions on top shelvings and raw chicken on bottom shelvings **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner under 2 compartment sink .labeled properly **Corrected On-Site**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In front of hood system above cook line **Warning**

Basic - Equipment in poor repair. In cook line 3 flip top reach in coolers TRUE brand found in 60°f due to doors not closing properly not tight fitting. Manager immediately called in service request and restored raw food items and salad dressings in walk in cooler until. Cooler will be able to maintain 41°f or below . Do not use reach in coolers until able to maintain 41°f or below **Warning**

Basic - Floor area(s) covered with standing water. Next to hand wash sink in cook line area **Warning**

Basic - Leaking pipe at plumbing fixture. On the side of hand wash sink by cook line **Warning**

High Priority - Employee washed hands with cold water. Manager advised employee to use water in 100°f . Corrective action taken **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cook line in multiple units TRUE brand found cooked chicken in 60°,cooked ribs 60°,raw she'll eggs 60°,ham 60°,raw chicken 60°,provolone cheese60°,raw shrimps 60°,Swiss cheese 60°,turkey 60°,all raw items restored in walk in cooler to bring temperature control to 41°f or below ,cooked chicken and cooked ribs restored in walk in cooler per manager only have been out of temperature for less than 2 hours. Swiss cheese,provolone cheese, ham , turkey stop sale issued due to items out of temperature more than 6 hours.unit number 1. Unit number 2: cut lettuce 60°,cut tomatoes 60°,ham 60°,sausage 60°,raw steak 60°,raw chicken 60°,raw beef hamburgers 60° all items have been restored in walk in cooler per manager only been out of temperature for 30 minutes. Unit 3: cheese Swiss 60°,salad dressings 60°, moved to walk in cooler to bring temperature to 41°f or below . **Warning**

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In cook line hand wash sink . Corrective action taken switched by manager **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. In front of hood system above cook line **Warning** Must be cleaned by next announced routine inspection

Basic - Floor area(s) covered with standing water. Next to hand wash sink in cook line area **Warning** Must be fixed by next announced routine inspection

Basic - Leaking pipe at plumbing fixture. On the side of hand wash sink by cook line **Warning** Must be fixed by next announced routine inspection

Basic - Ceiling tile missing. Above ice machine **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In BBQ room area personal begs over BBQ sauce **Corrected On-Site**

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

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. In lady's bathroom

Basic - Open dumpster lid. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler

Basic - Walking or driving surfaces not maintained. East side of the property large path holes

High Priority - Employee washed hands with cold water. Dishwasher

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In cook line found in 200 ppm . Advised manager to add more water and to recheck to lower it to 100 ppm chlorine

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in prep area **Corrected On-Site**

Basic - Attached equipment soiled with accumulated food debris. Throughout cook line . Exterior of grills

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in cook line under microwave

Basic - Dead roach on premises. 1 dead roach in cook line. Owner immediately clean area Called pest control for service for this coming Monday

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

Basic - Floor area(s) covered with standing water. Next to 2 glass door reach in cooler by server station area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon next ice cream freezer . **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Walking or driving surfaces not maintained. Large path holes next to outside dumpster by storm drain

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers found in 80°f in server station .items marked with 4 hours time frame must be discarded at 11 am **Corrected On-Site**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**

High Priority - Employee washed hands with cold water. Employee in prep area hand wash sink **Corrected On-Site**

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. See stop sale. For creamers in server station .marked with 4 hours time frame

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine found over 300 ppm in sanitizer buckets .owner add water to bring chlorine level to 100 ppm **Corrected On-Site**

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

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided owner with TPHC form

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 and ribs in walk in cooler **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Using plastic bowel to scoop blue cheese in 2 doors reach in cooler in kitchen

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

Basic - Food debris accumulated on kitchen floor.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In cook line employees working the salad station touching cut lettuce and cut tomatoes

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over blue cheese in 2 doors reach in cooler in cook line

Intermediate - Hot water not provided/shut off at employee handwash sink. In cook line **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. Cooked chicken in walk in cooler

High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. In flip top cooler in 50°

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.cooked chicken in 57° f in an over stacked units that lid left open

High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. On grill not under any temperature control in 125°,manger advised to reheat items to 165° and keep in hot holding to maintain 135°

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. Coleslaw in beginning at 68° and second temperature after 45 minuets in 66°f

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cole slaw salad beginning time 68°f second temperature after 45 minuets in 66°f,manager divided coleslaw to smaller container and kept uncover

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked pasta and tuna salad

Basic - In-use ice scoop stored on soiled surface between uses. On dirty storage shelving

Basic - Equipment in poor repair. Flip top cooler in cook line in 50°f

Basic - Uncleanable knife block in use to store knives.

Basic - Clean knives/utensils stored in crevices between equipment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in employee bathroom men

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Garbage on the ground and/or pad around dumpster.

High Priority - Small flying insects in dumpster area

Basic - Insect control device installed over food preparation area.

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner

Basic - Nonfood-contact equipment in poor repair. Rusted chest freezer next to hand wash sink in kitchen

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. In walk in cooler sliced turkey and sliced ham

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In cook line raw beef over sliced cooked ham

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female cook touching ready to eat food without gloves or utensils . Adding sliced tomatoes and cut lettuce to sandwich Male cook touching toast and wraps for sandwich without gloves

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Female cook drinking in cook line while prepping food

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup belongs to female cook on top of deli flip top cooler

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In kitchen cup with water belongs to cook

Basic - Nonfood-contact equipment in poor repair. Rusted chest freezer next to hand wash sink in kitchen

Intermediate - Accumulation of food debris/grease on food-contact surface. In cook line by flat grill

Basic - Soil residue build-up on nonfood-contact surface. In kitchen next to hand wash sink DIPWELL

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In prep area k class extinguisher

Basic - Soiled reach-in cooler gaskets. 2 doors reach in cooler in cook line

Intermediate - Hot water not provided/shut off at employee handwash sink. Leak under faucet ,Plummer is fixing the leak at time of inspection

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom

Basic - Open dumpster lid.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Grease accumulated under cooking equipment. Under fryers in prep area heavily soiled

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup with tea next to grill.

Observed nonfood-contact equipment in poor repair 2 door glass cooler leaking water.

Wiping cloth chlorine sanitizing solution not at proper maximum strength.200 ppm

Critical - Observed soiled reach-in cooler gaskets. throughout restaurant .

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf under grill.

Observed ceiling in disrepair. water damage in dining room.

Observed personal care item stored with food. cellphone on flip top cooler in kitchen.

Critical - Working containers of food removed from original container not identified by common name. flour in stockroom Corrected On Site.

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

Critical - Observed soiled reach-in cooler gaskets.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces 47 degrees F Corrected On Site.

Critical - Thermometers not calibrated according to manufacturer's specifications.

Critical - Observed soiled reach-in cooler gaskets.

Observed residue build-up on nonfood-contact surface. flour, rice containor

Observed single-service items stored on floor. plates in kitchen Corrected On Site.

Observed reach in cooler (s) covered with standing water.

Observed personal care item stored with food. in stockroom Corrected On Site.

Critical - Displayed food not properly protected from contamination. in reach in cooler

Observed reach -in cooler gasket torn/in disrepair. nextto dishwashing machine

Critical - Observed soiled reach-in cooler gaskets. nextto dishwashing machine

Critical - Observed toxic item stored by utensils. Corrected On Site.

Critical - Observed unlabeled spray bottle. degreeser found nextto sanitize utensil in kitchen

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BBQ sauces in walk-in-cooler Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed personal care item stored with food. purse, coat in stockroom

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Working containers of food removed from original container not identified by common name. flour in kitchen

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BBQ sauces in wic Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. four

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed bathroom facility not clean. handwash sink.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site-sanitizer bucket was changed and retested.

Observed hood filters soiled with accumulated grease.

Critical - Observed potentially hazardous food thawed in standing water-shrimp in bucket filled with water.

Critical - Observed potentially hazardous food thawed in standing water-tilapia in bucket filled with water.

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

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

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-turkey breast-wic

Critical - Violation: 02-24-1Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit- chicken breast in ric cookline.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name-various sauces in wic

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken breast ric Corrected On Site-operator verbally justified time

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken in ric- Corrected On Site-cook indicated time rotation.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-ric cookline. This violation must be corrected by : 7/9/08.

Critical - Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Violation: 21-11-1Wiping cloth chlorine sanitizing concentration too high.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Violation: 37-10-1Observed hood filters soiled with accumulated grease.

Critical - Violation: 49-04-2Observed long-term storage of firewood stored in establishment.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-ric cookline. This violation must be corrected by : 7/9/08.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation. This violation must be corrected by : 7/9/08.

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

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site-employee washed hands then changed gloves.

Observed hood filters soiled with accumulated grease.

Critical - Observed long-term storage of firewood stored in establishment.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken breast ric Corrected On Site-operator verbally justified time

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken in ric- Corrected On Site-cook indicated time rotation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-precooked chicken breast in wicRepeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-turkey breast-wic

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-raw chicken near rte american cheese in ric

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked-ribs wic

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area-box of cabbage on floor

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit- chicken breast in ric cookline.

Wiping cloth chlorine sanitizing concentration too high.

Critical - Working containers of food removed from original container not identified by common name-various sauces in wic