Wagon Wheel South Improves its Sanitary Rating

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.

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

Basic - Cutting board has cut marks and is no longer cleanable./in front of warmer

Basic - Duct tape used to repair nonfood-contact surface./around the edge of the pizza line shelf

Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Corrected On-Site**

Basic - Inside/outside of dumpster not clean.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelf pressboard peeling by reach in

Basic - Soiled reach-in cooler gaskets.

Basic - Walk-in cooler/freezer gasket torn/in disrepair.

Intermediate - Encrusted material on can opener blade.

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

Basic - Build-up of mold-like substance on nonfood-contact surface.- frame of 4 door reach -in **Corrected On-Site**

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

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

Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.- re-educated

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.- bulk flour

Basic - No conspicuously located ambient air temperature thermometer in holding unit.- pizza cooler **Corrected On-Site**

Basic - Nonbagged garbage in dumpster.

Basic - Reach-in cooler gasket torn/in disrepair.- pizza cooler

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

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.-0 ppm, corrected to 200 ppm **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cheese 70°f, sitting at room temp

Intermediate - Spray bottle containing toxic substance not labeled.- bottle of bleach **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in kitchen./oil

Basic - Cutting board has cut marks and is no longer cleanable./ sandwich line

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

Basic - Front line 2-reach in's Reach-in cooler gasket torn/in disrepair.

Basic - Walk-in cooler gasket torn/in disrepair.

Basic - Case/container/bag of food stored on floor in kitchen./oil

Basic - Ceiling/ceiling tile shows damage or is in disrepair./one tile peeling/1- water damaged

Basic - Cutting board has cut marks and is no longer cleanable./ sandwich line

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

Basic - Front line 2-reach in's Reach-in cooler gasket torn/in disrepair.

Basic - Ice buildup in walk-in freezer.

Basic - Moderate Accumulation of debris inside warewashing machine. **Repeat Violation**

Basic - Moderate Accumulation of debris on exterior of warewashing machine.

Basic - Moderate Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**

Basic - Walk-in cooler gasket torn/in disrepair.

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.

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

Basic - Food stored in holding unit not covered. **Corrected On-Site**

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.10 ppm, corrected to 100 ppm **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ cooks

Basic - Employee with no hair restraint while engaging in food preparation./cooks

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.re tested at 50 ppm corrected on site **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sauce 100° recommended rapid reheat- asked operator was heated in am was on hot holdingretemp sauce at 168-174° corrected on site **Corrective Action Taken**

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

Intermediate - Moderately Encrusted material on can opener blade.

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. / operator/ manger came in **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable./ portable **Warning**

Basic - Gaskets/seals on holding unit in poor repair./small pizza reach in **Warning**

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**

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

Basic - Cutting board has cut marks and is no longer cleanable./ portable **Warning**

Basic - Food stored on floor./ bucket in the walk in cooler **Repeat Violation** **Warning**

Basic - Gaskets/seals on holding unit in poor repair./small pizza reach in **Warning**

Basic - Light shield damaged/in disrepair./storage room **Warning**

Basic - Observed light shield with standing water by dish machine **Warning**

Basic - Pizza peel cracked/chipped. **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface./ front line cooler **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

High Priority - bottle with chemical/toxic substance stored near/on/above food preparation surface or food. / bottle with bleach that said soy by 3 comp sink operated discarded **Corrected On-Site** **Warning**

High Priority - Container of medicine improperly stored./aspirin **Corrected On-Site** **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. / deli meats **Warning**

Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **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. ,operator ame in **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling./pasta-re-educated **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked chicken, cooked peppers several other items in the walk-in cooler **Warning**

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

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom./ missing cove tile under brooms

Basic - Gaskets/seals on holding unit in poor repair./pizza cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ pizza cooler **Corrected On-Site**

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./ server station **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./ manager put a call into the tech

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ shredded cheese 58 degrees f on pizza line recommended rapid chill- discussed if they wanted to add it to there time as public health control they utilize for pizza

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ grill area

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ digital off by 4 degrees f **Corrected On-Site**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./ observed copy of the employee training certification

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ under neath of soda dispenser

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

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

Basic - Floor tiles cracked, broken or in disrepair./ baseboard tiles by walkin and missing tile at door frame of storage area

Basic - Light shield damaged/in disrepair./ above slicer

Basic - Soil residue build-up on nonfood-contact surface./ exterior of slicer

Basic - Stored food not covered in walk-in cooler./ raw chicken wings

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ cutting broccoli

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ diced tomatoes 47°f, deli ham 46°f, in top of unit 2 1/2 hrs, recommended rapid chill

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ bean soup 131°f, reheated to 170°f

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 peppers in walkin and all products in kitchen reaching held more than 24 hrs

Intermediate - Spray bottle containing toxic substance not labeled. **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**/ observed manager found the employee training it is expired but he has written and sign training for employees which is not on the original certifications/ MUST HAVE BY NEXT UNANNOUNCED INSPECTION

Basic - Employee with no hair restraint while engaging in food preparation.cooks **Corrected On-Site** **Warning**

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ sandwich line coolers **Corrected On-Site** **Warning**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelf holding the bread wood **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ pizza line **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking, manager stated pizza was out for 45 minutes put time on will discard after the 4 hr mark **Warning**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / front line **Warning**

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**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.deli meats in the sandwitch box at 51 over portioned . **Corrected On-Site**

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Repeat Violation**

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

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.mmild amout of build up in the corners

Basic - Soil residue build-up on nonfood-contact surface. On top of the dish machine

High Priority - Vacuum breaker missing at hose bibb. On the mop sink hose bibb

Basic - Open dumpster lid.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

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

Observed cutting board heavily grooved/pitted and no longer cleanable./sandwich line and salad cooler

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

Observed walk in cooler fans soiled with moderate accumulated dust.

Ceiling not smooth and easily cleanable./back room by ice bin

No copy of latest inspection report.

Critical - observed training all expired

Observed pizza peels chipped cracked

shelf storing lids/pans press woid rotting

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

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

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

Observed cutting board heavily grooved/pitted and no longer cleanable./portable and sandwich line-sanded will need to do better or replace this is a 3repeat this violation SHALL GO TO ADMINISTRATION ACTION IF REPEATED AGAIN

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

Critical - Observed interior of reach-in cooler soiled with mild accumulation of food residue./sandwich line

Observed utensils stored in crevices between equipment./knife pizza line stored between reach in and wall Corrected On Site.

Violation: 14-37-1Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation./on order has sanded needs new one

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink./3 compartment sink Corrected On Site.

Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. Corrected On Site.

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.

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

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair./walk in cooler door gasket missing

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

Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Observed heavily encrusted material on can opener. Repeat Violation.

Equipment and utensils not properly air-dried./cups waite station

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

Critical - Observed handwash sink used for purposes other than handwashing./draining cooked peppers Repeat Violation.

Critical - Observed unlabeled spray bottle./bleach

Critical - Manager lacking proof of Food Manager Certification.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.pizza\toppings and cheese pie. Corrected On Site.

Critical - Observed moderate/heavy accumulation of debris in warewashing machine and associated equipment.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin.

Observed build-up of food debris, dust or dirt on cook line cooler gaskets

Observed heavy build-up of food debris on the walkin cooler shelves

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

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shredded cheese 63F found on cook line RIC.out 15 minutes. Corrected On Site.

Critical - Cooked pasta not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooling since 9am.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.last reviewed 04/09.

Observed employee with ineffective hair restraint.

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

Critical - Observed heavy encrusted material on can opener.

Critical - Observed heavy buildup of soiled material on racks in the reach-in cooler.4 door RIC

Observed heavy build-up of debris on top of dishmachine

Observed in use utensils stored in crevices between equipment.knife for square pies.

Critical - Handwash sink not accessible for employee use at all times.buckets in hand sink. Corrected On Site.

No Violations Were Observed

Critical - Manager lacking proof of Food Manager Certification./not warning have seen proof of Jacob Deme s certification on previous inspections left in other wallet suggest leave copy on premises

Observed build-up of food debris, dust or dirt on nonfood-contact surface./on wire shelf next to pizza make line

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

Observed detergent and sanitizer mixed together improperly and used for wiping cloths.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods./raw chicken with deli ham walk in cooler Corrected On Site.

Critical - Observed moderate soil buildup inside lip ice bin.

Critical - Observed moderately encrusted material on can opener. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food./products in stand alone freezer

Wet wiping cloth not stored in sanitizing solution between uses./in prep and front line areas Corrected On Site.

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.

Observed ceiling in disrepair./water damage hallway by restroom

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

Critical - Observed heavily encrusted material on can opener.

Observed nonfood-contact equipment in poor repair/stand alone freezer-duck tape together

Critical - Observed unlabeled spray bottle./bleach under prep table