Sonnys Bar B Q Of Titusville Improves its Sanitary Rating

Basic - - From inspection on 2016-07-28: Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection on 2016-07-29: **Time Extended** - From follow-up inspection on 2016-08-05: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Floor tiles missing. By dishmachine area **Warning** - From follow-up inspection on 2016-07-29: **Time Extended** - From follow-up inspection on 2016-08-05: Operator stated that needed floor tiling is to start on August 14 for his location **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Meat Prep area **Warning** - From follow-up inspection on 2016-07-29: **Time Extended** - From follow-up inspection on 2016-08-05: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Food debris/dust/soil residue on dry storage shelves. **Warning** - From follow-up inspection on 2016-07-29: **Time Extended** - From follow-up inspection on 2016-08-05: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Reach-in cooler shelves with rust that has pitted the surface. Line reach in cooler **Warning** - From follow-up inspection on 2016-07-29: **Time Extended** - From follow-up inspection on 2016-08-05: **Time Extended**

Intermediate - - From inspection on 2016-07-28: Intermediate - Accumulation of food debris/grease on food-contact surface. Speed rack where cornbread muffins are stored for service **Warning** - From follow-up inspection on 2016-07-29: **Time Extended** - From follow-up inspection on 2016-08-05: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Floor area(s) covered with standing water. In missing tile areas by dishmachine **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Floor tiles missing. By dishmachine area **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Meat Prep area **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Food debris/dust/soil residue on dry storage shelves. **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Light not functioning. Under hood **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - - From inspection on 2016-07-28: Basic - Reach-in cooler shelves with rust that has pitted the surface. Line reach in cooler **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

High Priority - - From inspection on 2016-07-28: High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish employee applied new gloves then removed earbuds and put into pants pocket with clean gloves on **Warning** - From follow-up inspection on 2016-07-29: Employee at dishmachine went from dirty to clean no handwashing **Time Extended**

Intermediate - - From inspection on 2016-07-28: Intermediate - Accumulation of food debris/grease on food-contact surface. Speed rack where cornbread muffins are stored for service **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Intermediate - - From inspection on 2016-07-28: Intermediate - Cutting board(s) stained/soiled. Prep area salad cooler **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Intermediate - - From inspection on 2016-07-28: Intermediate - Encrusted material on can opener blade. **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Intermediate - - From inspection on 2016-07-28: Intermediate - Hot water not provided/shut off at employee handwash sink. Unable to turn hot water handle at hand sink at dishmachine area **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Intermediate - - From inspection on 2016-07-28: Intermediate - Slicer blade guard soiled with old food debris. By drive thru **Warning** - From follow-up inspection on 2016-07-29: **Time Extended**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots in salad walk in cooler **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup bowls on top of cabinet at wait station **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top dishmachine by clean side **Warning**

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

Basic - Floor area(s) covered with standing water. In missing tile areas by dishmachine **Warning**

Basic - Floor tiles missing. By dishmachine area **Warning**

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Meat Prep area **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

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

Basic - Light not functioning. Under hood **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Line reach in cooler **Warning**

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying salad bar plates with disposable towel **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. 10 ppm. Operator primed and retested at 100 ppm **Corrected On-Site** **Warning**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish employee applied new gloves then removed earbuds and put into pants pocket with clean gloves on **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooked ribs (51°F - Cold Holding); raw brisket (44°F - Cold Holding); raw chicken (50°F - Cold Holding). Manager stated they received shipment today and employee had rolled racks out of walk in cooler to put away product. Recommend rapid chill. Manager placed product into walk in freezer. Rechecked and found ribs 48°-49°, chicken 46° **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Speed rack where cornbread muffins are stored for service **Warning**

Intermediate - Cutting board(s) stained/soiled. Prep area salad cooler **Warning**

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

Intermediate - Hot water not provided/shut off at employee handwash sink. Unable to turn hot water handle at hand sink at dishmachine area **Warning**

Intermediate - Slicer blade guard soiled with old food debris. By drive thru **Warning**

Intermediate - Soil residue in food storage containers. Interior lid on flour container in dry storage **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water hanging on chemical rack **Warning**

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of flour, ranch mix, breading containers. Manager wiped clean all containers **Corrected On-Site**

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

Basic - Coffee filters not stored in a protected manner to prevent contamination. On dry storage shelves not protected **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on drying rack across from dish pit **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. By walk in freezer door

Basic - Food debris/dust/soil residue on dry storage shelves. Dry storage room, and shelf under microwave by prep sink.

Basic - Food stored in holding unit not covered. Raw ground beef patties in stainless reach in freezer by cookline **Corrected On-Site**

Basic - Hole in or other damage to wall. Wall by ice machine rusted through

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dishmachine

Basic - Old food stuck to clean dishware/utensils. Observed food debris on plastic pans on drying rack across from dish pit

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in prep sink thawing in standing water. Product still frozen solid. Manager turned on water. Later observed container of bagged soup in standing water. Operator removed and placed into walk in cooler 3-501.13 FC: Potentially hazardous (time/temperature control for safety) food shall be thawed: (A) Under refrigeration maintaining food temperature at 41 degrees Fahrenheit or less; or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or less (2) With sufficient water velocity to agitate and float off loose particles in an overflow and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit, or (4) For a period of time that does not allow thawed portions of a raw animal food to be above 41 degrees Fahrenheit for more than 4 hours including: (a) the time the food is exposed to running water and time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: Cooked or Thawed in a microwave and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. Stainless reach in freezer by Cookline

Basic - Stored food not covered in walk-in freezer.chicken wings **Corrected On-Site** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage **Corrected On-Site** **Repeat Violation**

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can creamed corn sharply dented along top seam

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

Intermediate - Slicer blade guard soiled with old food debris. Slicer by drive thru light accumulation , operator cleaned. Corrected On-Site** **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Hanging on chemical storage rack **Corrected On-Site**

No Violations Were Observed

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation black substance on ceiling vents **Repeat Violation** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on green drying rack **Repeat Violation** **Warning** On 8-18-15 observed wet nesting

Basic - Floor area(s) covered with standing water. In front of salad cooler where tiles are missing around floor drain **Warning**

Basic - Floor tiles missing. In front of salad cooler **Warning**

Basic - Light not functioning. Several lights under hood system **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Stainless upright reach in cooler by cookline **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pulled pork 47°-49°. Operator discarded. **Warning** On 8-18-15 observed pulled pork 47°, 48°, baked beans 50°

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pulled pork 47°-49° cooling overnight **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of macaroni and cheese . ,anger moved **Corrected On-Site** **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation black substance on ceiling vents **Repeat Violation** **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. In dry storage room. MNager covered with bag **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Salad cooler cutting board **Warning**

Basic - Employee drinking in a food preparation or other restricted area. In back prep area next to smokers. Drink on prep table next to plastic wrap . Operator discarded. Corrected On-Site** **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on green drying rack **Repeat Violation** **Warning**

Basic - Floor area(s) covered with standing water. In front of salad cooler where tiles are missing around floor drain **Warning**

Basic - Floor tiles missing. In front of salad cooler **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in contact with dry ranch mix **Corrected On-Site** **Warning**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon inside container with handle in contact with cooked eggs, salad walk in cooler **Corrected On-Site** **Warning**

Basic - Light not functioning. Several lights under hood system **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.salad cooler **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink cup on stainless reach in cooler near cookline. manger discarded **Corrected On-Site** **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. Stainless upright reach in cooler by cookline **Warning**

Basic - Stored food not covered in walk-in cooler. Sausage links **Repeat Violation** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket at 0 ppm, refilled found at 150 ppm **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Spice rub on cookline shelf, flour and breading in dry storage **Corrected On-Site** **Warning**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked ribs in stainless upright reach in cooler overnight 53°,chicken salad 45°. Found ambient temperature of cooler 48°. Manage discarded **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pulled pork 47°-49°. Operator discarded. **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pulled pork 47°-49° cooling overnight **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Macaroni and cheese 50°, manager states delivery truck left 1 hour ago and moved some product out of cooler. Recommend rapid chill. Placed on ice bath. Cut romaine in salad walk in cooler, operator states cut last night . 45°. Cole slaw 45°, sliced tomatoes 46° in stainless upright reach in cooler on cookline. Ambient temperature of cooler found at 48°. Manager discarded cole slaw and tomatoes. Salad cooler lift top shredded cheese 54°, corn 54°. Operator stated she pulled them from the walk in cooler 1 hour prior. Recommend rapid chill. Recheck after 30 minutes found cheese 48°, corn 46° **Corrective Action Taken** **Repeat Violation** **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw ground beef patties over onion rings in upright stainless reach in freezer , and raw shrimp over onion rings in walk in freezer Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ribs 52° **Warning**

Intermediate - Encrusted material on can opener blade. Moderate accumulation. Manager placed in dish area to clean **Corrective Action Taken** **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 eggs are n salad walk in cooler. Operator dated **Corrected On-Site** **Warning**

Intermediate - Slicer blade guard soiled with old food debris. All slicers moderate accumulation **Warning**

Intermediate - Soil residue in food storage containers. Flour container in dry storage room. Manager removed flour and placed in dish area to clean **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in dry storage area. Bbq sauce **Corrected On-Site** **Repeat Violation**

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black substance heavily accumulated on all vents in kitchen

Basic - Employee personal items stored in or above a food preparation area. Cell phone at drive thru steam table **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Drying rack near dishmachine area, lexans **Repeat Violation**

Basic - Equipment in poor repair. Broken lid to ice machine

Basic - Stored food not covered in walk-in cooler. Eggrolls **Corrected On-Site** **Repeat Violation**

Basic - Stored food not covered in walk-in freezer. Chicken wings **Corrected On-Site**

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Turkey found at 151°-160°, manager placed back in oven, rechecked found at 175° **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs in stainless upright cookline cooler 52°, operator states they are pulled out of walk in each morning at 10 am. recommended rapid chill, manager placed in walk in freezer, rechecked and found at 36° **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Turkey breast reheat since 9:30 found at 120° at 11:00, pork reheat since 9:45 found at 114° at 11:00Recheck turkey at 11:30 found at 140° and 165°., recheck pork found 3 pork at 167°-172° and 5 pork at 131°-155° at 12:00 pm operator discarded meat that did not reach 165°,

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Macaroni and cheese 131°and baked beans 145°. Manager reheated to 165° **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw ground beef patties over onion rings stainless reach in freezer at end of cookline **Corrected On-Site** **Repeat Violation**

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. Sliced cheese in stainless upright on cookline, manager dated **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.prep area **Repeat Violation**

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

Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning** wet nesting bins

Intermediate - Cookline Cutting board(s) stained/soiled. **Warning**stained manager states he has ordered new cutting board

Basic - Case/container/bag of food stored on floor in dry storage area. Case of crackers **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Bucket of baked beans

Basic - Clean utensils or equipment stored on rusty rack

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Observed opened beverage on table next to white fridge in drive thru area, and employee drinks on counter beside hand sink at wait station**Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed employee purse on table next to white fridge in drive thru service area, observed keys on top of canned goods in dry storage **Corrected On-Site**

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee filling sauces**Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers wet nesting on drying rack **Repeat Violation**

Basic - Equipment in poor repair. Walk in freezer door in disrepair, metal trim coming off

Basic - Ice buildup in walk-in freezer.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Found soups thawing in standing water. Were still frozen solid.Operator drained and placed under running water **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Cooked sausage links. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep table by smoker **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw in glass door walk in cooler found at 44°, chicken salad 44°, egg salad 44°. Manager states chicken and egg salad were out to fill salad bar 30 minutes prior. Recommend rapid chill, manager place in walk in freezer. Rechecked found at 41° **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken tenders over cooked wings, and corn nuggets **Corrected On-Site**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At glass door walk in cooler, reading -40°. Manager place thermometer in unit **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. Prep area**Repeat Violation**

Intermediate - Moderate Soil residue in food storage containers. In dry storage room

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Using quaternary sanitizer for wiping cloth buckets, only had chlorine test strips

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Found container if chicken salad in glass door walk in cooler not dated manager states was made last night. Dated container **Corrected On-Site**

Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning** wet nesting bins

Basic - Floor tiles cracked, broken or in disrepair. Drive thru and at the entrance of the walk in freezer. **Warning**

Basic - No suitable facilities provided to store employee clothing and other possessions.back pack and jackets stored next to igloo cooler. **Repeat Violation** **Warning** watch and sunglasses by igloo coolers

Intermediate - Cookline Cutting board(s) stained/soiled. **Warning**stained

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. **Repeat Violation** **Warning**

Basic - 2 portable fans heavily soiled with dust. **Repeat Violation** **Warning**

Basic - Clean cups/glasses not properly air dried - wet nesting. **Warning**

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

Basic - Floor tiles cracked, broken or in disrepair. Drive thru and at the entrance of the walk in freezer. **Warning**

Basic - Heavy Build-up of food debris on the exterior of food storage containers in the dry storage area. **Warning**

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

Basic - No suitable facilities provided to store employee clothing and other possessions.back pack and jackets stored next to igloo cooler. **Repeat Violation** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of soda in upright cooler. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) soups thawed at room temperature. **Corrected On-Site** **Warning**

Basic - Silverware/utensils stored upright with the food-contact surface up.spoons at the server station. **Warning**

Basic - Stored food not covered in walk-in freezer and fish in the reach in freezer. **Warning**

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Several items in plastic bins in the storage area not labeled. **Warning**

High Priority - Chlorine Wiping cloth sanitizer solution exceeds the maximum concentration allowed.over 200 ppm bleached out stick **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Founds items that were cooked on 1/22/15 cooling over night in the walk in cooler. Cooked ribs 44° to 48° cooked turkey breast 49° cooked beef 45° green beans 48° cooked shredded chicken 47° to 49° bake beans 49° mash potatoes 49° cooked pork 49° **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked ribs in upright cooler on the cook line found at 47° walk in cooler raw beef 44° milk 46° recommend to rapid chill items. **Repeat Violation** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw beef patties over onion rings in reach in freezer. **Warning**

High Priority - Several Live flies in kitchen. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Next to plastic cups in the drive thru area **Warning**

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. Milk in 2 door glass cooler **Warning**

Intermediate - Cooling Cutting board(s) stained/soiled. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Found cooked beans, shredded chicken, green beans mash potatoes cooling while in reduced oxygen packaged bags while stacked in grey bins. Cooked turkey cooling while wrapped in foil, cooked ribs wrapped and stacked on each other. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line hand sink had racks stored inside of it. **Corrected On-Site** **Warning**

Intermediate - Interior of the flip top salad reach-in cooler moderately soiled with accumulation of food residue. **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. **Repeat Violation** **Warning**

Intermediate - Several Spray bottles containing toxic substance not labeled.through out facility **Warning**

Intermediate - Slicer blade guard soiled with old food debris. **Warning**

Intermediate - Water filter not changed according to manufacturer's instructions. Dated 11-16-09 **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. Missing one in middle stall.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket and duffle bag on storage rack.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust build up on fan over soda system in drive thru.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins and cups

Basic - Covered waste receptacle not provided in women's bathroom. Missing one in middle stall.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket and duffle bag on storage rack.

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

Basic - Floor area(s) covered with standing water. In walk in cooler. And dish machine.

Basic - Food stored in a prohibited area. Employee food stored in walk in cooler on top of customer food. **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Non handled bowl used to scoop chicken salad.

Basic - No copy of latest inspection report available.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Sausage in prep sink.

Basic - Walk-in cooler shelves soiled with encrusted food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler at end of cook line

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Meats in upright reach in cooler.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrub pad. **Corrected On-Site**

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

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. Upright cooler at end of cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen and wait station.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket stored on shelf over food, drive thru area. . And purse, jacket in dry storage.

Basic - Floor area(s) covered with standing water. Throughout. . Water is standing throughout. Does not to appear to be from drains. No standing water near drains. Operator stated that floors were cleaned.

Basic - Food stored in a location that is exposed to splash/dust. Tray of sauces, stored on trash can while filling bottes. **Corrected On-Site**

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

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.. In prep sink.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Mild build up.

Basic - Floor area(s) covered with standing water. Throughout.

Basic - Floor tiles cracked, broken or in disrepair. Tiles in disrepair, missing grout, etc.

Basic - Equipment in poor repair. Walk in cooler not maintaining temperature. Operator said that delivery driver left door open for approximately two hours,

Basic - Floor area(s) covered with standing water. Throughout.

Basic - Floor tiles cracked, broken or in disrepair. Tiles in disrepair, missing grout, etc.

Basic - Food stored on floor. Walk in cooler, pan of chicken, pan of vegetables.

Basic - Leaking pipe at plumbing fixture. Dish area

Basic - Single-service articles not stored inverted or protected from contamination. Spoons, drive thru area, food contact portion facing **Corrected On-Site**

Basic - Walk-in cooler shelves soiled with encrusted food debris.

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Thermometer calibrated with operator. Will rapid chill in freezer.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meats in metro hot holding rack. Thermometer calibrated with operator. Per operator, less than 4 hours, reheated to 165°

High Priority - Raw animal food not properly separated from ready-to-eat food. Chopped broccoli stored in pan on raw pork box. Wic.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**

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

Basic - Floor area(s) covered with standing water. **Repeat Violation**

Basic - Light not functioning.

Basic - Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**

High Priority - Insecticide/rodenticide use not in compliance with regulations. Fly strip with captured flies stored over cases of food in back storage room by door. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. Spouse brought certificate to location. **Corrected On-Site**

No Violations Were Observed

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, coleslaw, etc.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in main walk in cooler. Stop sale issued for all items over 48, brunswick stew and raw meat rapid chilled in freezer. Thermometer was calibrated with operator.

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. Meats in bags, walk in cooler. 65 overnight cooling. Stop sale issued.

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. Main walk in cooler,per operator, unit was leaking last week, had it repaired two days ago. Thermometer was calibrated with operator.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Chicken salad, etc.

Basic - Open dumpster lid. Observed live vultures surrounding dumpster area.

Basic - Floor area(s) covered with standing water. Large amount in walk in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meats in metro c unit. Operator reheated in smoker to 165 , then moved to c unit and held below 135

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. Per operator, only reheated to 145, educated operator. Reheated product.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

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

Basic - Floor tiles cracked, broken or in disrepair. Cook line.

Basic - Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**

Critical - vegetables not washed prior to preparation. **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.bowl with no handle used to scoop tuna salad.

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

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

Equipment and utensils not properly air-dried.wet nesting on storage racks and cups at server station

Observed food debris accumulated on prep walk in cooler floor.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. bacon, croutons, etc on salad bar. Corrected On Site. moved under protection.

Critical - Observed food stored on floor. case of lettuce, walk in. Corrected On Site.

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. dirty towel in hand sink. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to customer food. Corrected On Site.

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

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

Critical - Quaternary ammonium sanitizer not at proper minimum strength for towel bucket. Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.not inverted, plates. Corrected On Site.

Observed dusty/ peeling ceiling tiles and/or air conditioning vent covers.

Light not functioning. several lights out.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. and grooved. plastic tea urns.

Critical - Observed unlabeled spray bottle. by dish, yellow chemical. Corrected On Site.Repeat Violation.

Critical - Lack of proof of training, employees over 60 days. No warning issued due to small percentage uncertified. 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 employee eating/storing personal food in a food preparation or other restricted area.opened bag of fritos on top of dish machine. Corrected On Site.

Observed employee with ineffective hair restraint.prep cooksCorrected On Site.

Water treatment device has not been inspected or serviced according to manufacturer's instructions. dated 1/16/09. ice machine.

Observed reach-in cooler gasket torn/in disrepair. freezer.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground. by back door. Repeat Violation.

Observed open dumpster lid.

Observed attached equipment soiled with accumulated dust/ debris. walk in fans, curtains

Observed personal care item stored with food. backpacks, jackets. dry storage room. directly on boxes of single service. Corrected On Site.

Critical - Observed unlabeled spray bottle. yellow liquid, prep table. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked shredded chicken, 46 from yesterday. in deep covered pan. Corrected On Site. rapidly reheat for service.

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

Observed residue build-up on nonfood-contact surface. fan over ice dusty, by drive thru.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground. by back door. puddles of dirty water.

Observed leaking pipe at plumbing fixture. drive thru ice bin.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

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

Observed grease on the ground and/or pad around grease receptacle. heavy.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400 ppm chlorine, towel buckets. Corrected On Site.

Critical - Violation: 08A-28-1Observed food stored on floor. Bagged ice, walk-in freezer.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad bar. Repeat Violation. This violation must be corrected by : 5/15/2009.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employees changing gloves without washing hands. This violation must be corrected by : 5/15/2009.

Critical - Observed food stored on floor. Bagged ice, walk-in freezer.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S on salad bar. Operator states product was in unit 2 hours, and unit was not turned on; removed all product to walk-on cooler. Repeat Violation. This violation must be corrected by : 5/15/2009.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburgers in reach-in cooler. Advised.This violation must be corrected by : 5/15/2009.

Critical - Observed raw animal food stored over ready-to-eat food. Walk-in freezer.

Critical - Observed soil buildup inside ice bin at drive thru.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork shoulder. Advised. This violation must be corrected by : 5/15/2009.

Critical - Violation: 41B-03-1Observed unlabeled spray bottle.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler. This violation must be corrected by : 12/10/2008.

Critical - Hot water not provided/shut off at all sinks. This violation must be corrected by : 12/10/2008.

Critical - Observed accumulation of debris on warewashing machine.

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

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

Critical - Observed employees engage in food preparation without washing hands and changing gloves.

Critical - Observed encrusted material on can opener.

Critical - Observed extension cord in use for non-temporary period. Smoker room. For reporting purposes only.

Critical - Observed handwash sink used for purposes other than handwashing. Ice dumped in handsink.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S at buffet line. Operator states less than 1 hour. This violation must be corrected by : 12/10/2008.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork, beef, walk-in cooler. This violation must be corrected by : 12/10/2008.

Critical - Observed potentially hazardous food thawed at room temperature. Baby back ribs.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Dishmachine chlorine tested 200ppm.Corrected On Site.

Critical - Observed unlabeled spray bottle.

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Tested 100ppm.

Critical - Sanitizing solution not maintained clean. Three compartment sink.

Observed cutting board grooved/pitted and no longer cleanable. Salad and slicing stations.

Critical - Observed dented can. Pear halves.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Advised. Corrected On Site.

Critical - Observed extension cord in use for non-temporary period. Smoker. For reporting purposes only.

Critical - Observed handwash sink used for purposes other than handwashing. Scrubbing pad stored in handsink.

Observed ice accumulated on walk-in freezer floor.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sunflower seeds.

Critical - Observed roach activity as evidenced by live roach found. 1 in back room.Corrected On Site.