Shorty's Bbq Improves its Sanitary Rating
5989 S University Dr
Davie, FL 33328
;
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. **Repeat Violation**
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Hood filter missing from automatic fire suppression/exhaust system.
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Erving spoon in water at 80° F. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken breast.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork and brisket held in warmer at 80-90° F. Advised operator to reheat to 165 prior to holding in warmer.
Basic - Air condition vents had accumulation of dust/debris.
Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters on top of a plastic drawer at coffee station. **Corrected On-Site**
Basic - Hood soiled with accumulated grease, dust or food debris. . operator removed hood filters and placed them in soap and water at three compartment sink. **Corrective Action Taken** **Repeat Violation**
Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**
Basic - Ice scoop handle in contact with ice. Front counter. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water at 96° **Corrected On-Site** **Repeat Violation**
Basic - No suitable facilities provided to store employee clothing and other possessions. Cup with lid and straw stored on ice machine.
High Priority - Raw animal food stored over cooked food. Raw beef on shelf above cooked beef in walk in cooler. **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. Cooked chicken and ribs on a shelf at 50-60° f. **Corrected On-Site**
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoon in water at 107° **Repeat Violation**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink near cook lne
Basic - Water draining onto floor surface.from mop sink.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Zero ppm, operator diluted solution of bleach and water to 100 ppm.. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on top of ice machine.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No soap provided at handwash sink. Next to mop sink.
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. Could only provide proof of training for 4 employees. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee **Warning**
Basic - Hole in wall in the corn station above the 3 compartment sink. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a serving spoon in standing water with a temperature of 126° **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the daishwashing area. **Warning**
Basic - Soil residue build-up on nonfood-contact surface on the shelf under the 3 compartment sink in the corn station. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses at the drink station. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the counter top reach-in cooler next to the office. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked ribs by the BBQ ovens on shelf and cooked boneless chicken on top of the BBQ oven. Food was moved to a walk-in cooler. **Warning**
High Priority - Food container stored in ice used for drinks. See stop sale. An employee's personal drink cup was being stored in the ice bin for a soda machine. **Warning**
High Priority - Live, small flying insects in food preparation area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken, cooked ribs, garlic bread all left out on the cook's line at room temperature. **Warning**
High Priority - Stop Sale issued due to adulteration of food product. Bin of ice for a Pepsi dispenser. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **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. Shawn Allen expired on 11/4/14. **Warning**
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. Observed 3 waitstaff and 6 kitchen employees working with no currently certified food manager present. **Warning**
Intermediate - Non-pitting surface rust on food-contact equipment. The inside of the right side ice machine bin. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooling chicken and pork in the walk-in cooler. Food was uncovered. **Corrected On-Site** **Warning**
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. Could only provide proof of training for 4 employees. **Warning**
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. The counter top reach-in cooler next to the office. **Warning**
No Violations Were Observed
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of Meat. **Corrected On-Site**
Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
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.Purses.
Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Long Dangling Hair, Pony Tail. Preparing Onion Rings. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Live, small flying insects in food storage area.
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Soups, Beans, Ham, Marinara in Steam Table temped at 120°F. Operator took Corrective Action, Heated every item to 170° and placed them back in Hot Holding.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - No probe thermometer provided to measure temperature of food products.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Meat. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
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.Cell Phones. **Corrected On-Site**
Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.Long Pony Tail. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface.walk in Cooler Ceiling.
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
High Priority - Live flies in kitchen.
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
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.Cell Phones. **Corrected On-Site**
Basic - Hood soiled with accumulated grease.
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
Basic - Single-service articles improperly stored. Silver ware, stored with FCS up. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.Kitchen. Corrective action taken. Operator switching the damaged one with the brand new one.
Basic - Employee with ineffective hair restraint while engaging in food preparation.Kitchen Employees. **Corrected On-Site**
Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
Basic - Hood soiled with accumulated grease.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
Basic - Open dumpster lid.
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. squeeze Bottles with different Sauces.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Live flies in kitchen.
High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed pork cooling overnight in walk in cooler more than 6 hours, temperature 70, operator voluntarily discarded. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed pork at 70 in walk in cooler. Operator voluntarily discarded. **Corrected On-Site**
Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
Basic - Ice scoop handle in contact with ice. Observed at wait station.
Basic - Employee with no hair restraint while engaging in food preparation. Observed in food prep area. **Corrected On-Site** **Repeat Violation**
Basic - Equipment in poor repair. Handle on reach in cooler observed at end of cook line.
Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed chest freezer.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed on cookline on table with pan as a leg.
Basic - Shelf under preparation table soiled with food debris. Observed throughout kitchen.
Intermediate - Handwash sink used for purposes other than handwashing. Observed near stove area. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at 2 units in kitchen.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - No conspicuously located thermometer in holding unit.salad reachin
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.slaw
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with ineffective hair restraint. Corrected On Site.
Food-contact surface not smooth and easily cleanable.reachin shelves rusty
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil buildup inside ice bin.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.sauce dipper Corrected On Site.
Observed single-service articles stored without protection from contamination.cups Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed hole in wall.sauce room
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Observed toxic item stored by food. Corrected On Site.
Critical - Observed unlabeled spray bottle.
Critical - Observed dented/rusted cans.crushed tomato Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed attached equipment soiled with accumulated grease.hood
Observed ceiling soiled with accumulated grease.
Wet mop not hung to dry. Corrected On Site.
Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
Observed leaking pipe at plumbing fixture.handsink
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. mop sink, a backflow preventer is needed at each end of the splitter.
Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ribs, chicken at the prep area. Corrected On Site. moved to a cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bioled eggs, pies in a glass door reach in cooler. operator turned the unit colder.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream in the waitress station (indivifual cups). Corrected On Site. added ice.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. brisquets in the holding cabinet. Corrected On Site. reheated.
Critical - Observed food being cooled by nonapproved method. covered containers. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler. operator turned the unit colder.
Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. holding cabinet. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed raw animal food stored over cooked food. raw beef over cooked beef in the walk in cooler. Corrected On Site.
Critical - Damaged/spoiled/recalled food not properly segregated. walk in freezer.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. tongs.
Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline. before putting gloves on, afer using the phone.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee with no hair restraint. Repeat Violation.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. sauces station.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. manual sanitization required (3 compartment sink)
Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
Observed build-up of grease on nonfood-contact surface. cookline equipment
Observed build-up of grease on nonfood-contact surface. hood filters
Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
Critical - Vacuum breaker mising at hose bibb. mop sink, a backflow preventer is needed at each end of the splitter.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Observed live flies in kitchen. small fliying insects.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
Ceiling tile missing. next to the hood in the sauces cooking area.
Observed wall soiled with accumulated food debris. cookline. Repeat Violation.
Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
Lights missing the proper shield, sleeve coatings or covers. walk in cooler area. Repeat Violation.
Lights missing the proper shield, sleeve coatings or covers. walk in cooler.
Critical - Observed unlabeled spray bottle. Repeat Violation.
No copy of latest inspection report.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
Critical - Observed expired Food Manager Certification.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
Critical - No conspicuously located thermometer in holding unit. Corrected On Site.cookline
Observed ice scoop with handle in contact with ice. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.
Food-contact surface not smooth and easily cleanable.reachin shelves rusted
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees.dishwashing area Corrected On Site.
Observed floor area(s) covered with standing water.
Observed wall in disrepair.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated food debris.
Lights missing the proper shield, sleeve coatings or covers.
Observed personal care item stored with food. Corrected On Site.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Working containers of food removed from original container not identified by common name.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil buildup inside ice bin.
Observed single-service articles stored without protection from contamination.sauce cups
Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
Observed wall in disrepair.sauce room
Observed wall soiled with accumulated black debris in dishwashing area.mop sink
Observed ceiling soiled with accumulated dust.
Lights missing the proper shield, sleeve coatings or covers.above steam kettles
Critical - Observed unlabeled spray bottle.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed raw animal food stored over cooked food. Corrected On Site.
Observed ice scoop with handle in contact with ice. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soil buildup inside ice bin.
Critical - Observed live flies in kitchen.
Observed food debris accumulated on kitchen floor.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Observed unlabeled spray bottle.
Critical - Electrical outlet missing cover plate. For reporting purposes only.cracked
Critical - Exit signs not properly illuminated. For reporting purposes only.
Lights missing the proper shield, sleeve coatings or covers. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed soil buildup inside ice bin.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Exit signs not properly illuminated. For reporting purposes only.
Observed employee with no hair restraint.
Observed floor area(s) covered with standing water.
Critical - Observed food stored in undrained ice.
Critical - Observed live flies in kitchen.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed unlabeled spray bottle.
Observed attached equipment soiled with accumulated grease.
Observed cutting board grooved/pitted and no longer cleanable.
Observed personal care item stored with food.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed unlabeled spray bottle.
Observed wall soiled with accumulated food debris.
Wet wiping cloth not stored in sanitizing solution between uses.