WOODY'S BAR-B-Q

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. Dish Washing Machine at 0 ppm chlorine, found no sanitizer, bottle empty, replaced. Retested at 100 ppm chlorine Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handling soiled dishes then go to return to dining room without hand washing first, Stopped server to hand wash, re-educated that hands can touch other surfaces before clearing next table still need washed, corrected/re-educated.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened gallon milk from? Not date marked on opened container, container stored with client items form to be personal item, marked and moved Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Need3d signage emailed to operator by inspector

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener soiled. Soda gun at bar heavy soiled with black mold like substance. Cleaned by employee while inspection was taking place. Corrective Action Taken

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/hotels-restaurants/food-lodging/food-manager/ Total of 5 employees on site without proof of manager. Alex recieved confirmation of certificate while inspection was taking place. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fully cooked hot dogs received frozen, pulled on site to refrigeration, not date mark for time held.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.of five employee in site only one with valid food safety training, all five employees have worked on site over 90 days.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in dishroom with out labels, product removed by manager on site. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in wait station black mold like substance n upper rim of ice bin in interior.

Basic - Accumulation of debris inside warewashing machine. Extremely soiled interior of Dish Washing Machine

Basic - Building components, attachments or fixtures in poor repair. Compressor unit above dry food storage, dripping water.

Basic - Cardboard used to line food-contact shelves.wic , removed by maager Corrected On-Site

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Rims of glasses Stored with rim on soiled bottom cabinet at bar.

Basic - Current Hotel and Restaurant license not displayed. Only previous license posted.

Basic - Drain cover(s) missing. Broken floor drain cover through out location.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee items stored on multiple shelves throug out the walk in cooler unit over and with client items, raw whole shell eggs, opened milk and beverages. All corrected Corrected On-Site

Basic - Equipment in poor repair. Floor oven back leg broken, stand on wood.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding/baseboards misding or not attached in dish room.

Basic - Floor not cleaned when the least amount of food is exposed. Floors under and behind equipment soiled. Walls behind and above in work stations soiled. Baseboards soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled door gasket on upright reach in freezer unit in prep area. Standing soiled water interior of the reach in cooler unit, condiment make table on cooks line. Bottom shelves of prep tables soiled all thru location. Table legs of equipment soiled.

Basic - Objectionable odors in bathroom or other areas of the establishment. Sewer gas odor on arriving into kitchen area from lift station clean out.

Basic - Reach-in cooler shelves with rust that has pitted the surface. At bar

Basic - Reach-in cooler/ walk in cooler interior/shelves have accumulation of soil residues. Make table reach in cooler at wait station soiled interior. Cooks line prep area cooler #3 interior heavily soiled with old food.

Basic - Single-service articles improperly stored. Cases of to go containers stored on floor in dry stock room.

Basic - Stored food not covered. Multiple items in walk in cooler not covered in storag, pies, cooked chicken, cooked pork

Basic - Toilet/urinal not flushing/functioning properly. Mens room toliet not in working order, sign on door"out of order", plumber schedule for to tomorrow to repair

Basic - Unclean building components, attachments or fixtures.