Mcmillon Bbq Degrades its Sanitary Rating

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Case/container/bag of food stored on floor in kitchen. Bag of potatoes , moved to shelf. **Corrective Action Taken**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Ice buildup in reach-in freezer. Chest freezer. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Moved to grill heat to 135°. **Corrective Action Taken**

Basic - No copy of latest inspection report available. **Repeat Violation**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Ecoli, Salmonella Typhi, Shigella , Hepatitis A , Norvo Virus or Jaundice with Person in Charge and provided Employee Health information sheet. **Corrective Action Taken**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - - From inspection on 2016-03-10: Basic - Exterior door has a gap at the threshold that opens to the outside. At back door. **Warning** - From follow-up inspection on 2016-05-11: Operation is having the door threshold reconstructed when they close for seasonal break . Time extended until next routine inspection. **Time Extended**

Basic - - From inspection on 2016-04-06: Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to smoke room. **Repeat Violation** **Warning** - From follow-up inspection on 2016-05-11: Violation is time extended. Operation is having door threshold reconstructed during summer closure starting next month. **Time Extended**

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to smoke room. **Repeat Violation** **Warning**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Near back door. **Repeat Violation** **Warning**

Basic - Ice buildup in reach-in freezer. At front counter. **Repeat Violation** **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. At cook line. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Repeat Violation** **Warning**

Basic - Screen in door torn/in poor repair. At door to kitchen. **Repeat Violation** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Retest at 100 ppm chlorine. **Corrected On-Site** **Warning**

High Priority - Employee washed hands with no soap. Discussed with manager and employee washed hands. **Corrective Action Taken** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 comp sink. **Repeat Violation** **Warning**

Intermediate - Manager lacking proof of food manager certification. 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 chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At restroom and cook line. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - No soap provided at handwash sink. At restroom and kitchen. **Corrected On-Site** **Repeat Violation** **Warning**

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door. **Warning**

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Near back door. **Warning**

Basic - Ice buildup in reach-in freezer. At front counter. **Repeat Violation** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. At cook line. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Warning**

Basic - Screen in door torn/in poor repair. At door to BBQ area. **Warning**

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 comp sink. Discussed requirements with manager . Employee washed hands at HWS. **Corrected On-Site** **Warning**

Intermediate - Lack of toilet tissue at each toilet. **Corrected On-Site** **Warning**

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will recheck for 2 missing employees at next inspection. Other employees have up to date certificates. **Repeat Violation** **Warning**

Basic - Build-up of grease on nonfood-contact surface. Back splash guard at stove top.

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

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep table. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Tall reach in cooler.

Basic - Toilet/urinal not flushing/functioning properly. Urinal.

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

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

Intermediate - No cleaning agent provided in wash compartment of sink. **Corrected On-Site**

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will recheck at 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. No dates on TCS meats and collard greens. **Corrected On-Site**

Basic - Build-up of soil/debris on the floor under shelving.

Basic - Floor soiled/has accumulation .... In kitchen areas especially along walls **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding units **Repeat Violation**

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**

No Violations Were Observed

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.... in kitchen under shelving, equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding units.... in kitchen.

Basic - No copy of latest inspection report available.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment....through back of House.

Basic - Equipment in poor repair.Tall reach.in.cooler in kitchen not working and heavily soiled.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.... **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**

High Priority - Nonfood-grade containers used for food storage direct contact with food. Re-using cardboard boxes for the storage of cooked foods. Chicken & ribs.

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

Basic - Single-service articles not stored inverted or protected from contamination. Kitchen **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**

Critical - No conspicuously located thermometer in holding unit. Pepsi reachin cooler in the front.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed styrofoam cup and a paper french fry bowl used as scoops for spices

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

Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks.

Observed single-service articles improperly stored. Take out bowls not stored inverted.Corrected On Site.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 3/11

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC extinguishers dated 3/11

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

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site not properly date marked in reachin coolers, no walkin cooler on site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mac & cheese

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac & cheese

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using a styrofoam cuo as a scoop for garlic powder.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in can on cook's line.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Observed single-service articles improperly stored. Take-out boxes & fry containers not stored inverted.Corrected On Site.

Critical - Observed dead roaches on premises. 1 on floor near the water heater. Corrected On Site.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. Dated 03/11

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

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

Critical - Observed dented cans. several. beans, sauce, tomato. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice scoop with no handle for drink ice on frontline.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.

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

Observed single-service articles improperly stored. plastic forks not stored with handles facing one-way. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Repeat Violation. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. kitchen. Repeat Violation.

Observed personal care item stored with food. purse on top of salad dressings and spices in kitchen. Corrected On Site.

Critical - Insecticide/rodenticide use not in compliance with regulations. house hold products, not allowed in restaurants/food prep areas.Repeat Violation.

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

Critical - No conspicuously located thermometer in holding unit. in glass door beverage-air reach-in cooler by water heater

Critical - No conspicuously located thermometer in holding unit. pepsi cooler on frontline containing milk

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior and gaskets of reach-in cooler soiled with accumulation of food residue. short pepsi cooler in kitchen

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

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor. under equipment, coolers, tables in kitchen

Observed ceiling in disrepair. water damage stains on ceiling tiles in kitchen

Lights missing the proper shield, sleeve coatings or covers. throughout kitchen

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - No conspicuously located thermometer in holding unit.

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

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 ceiling soiled with accumulated food debris.

Critical - Observed employee eating in a food preparation or other restricted area.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Observed employee with no hair restraint.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water.

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

Critical - Observed uncovered food in holding unit/dry storage area. chicken reach in cooler.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.

During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS.

Critical - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.

Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.

Critical - FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.

Critical - No bare hand contact of exposed ready-to-eat food. Food employees may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.

Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.