QUICKIES BURGER WINGS AND FISH

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw ground beef patty. Operator moved chicken to bottom shelf . Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen by walk in cooler, employee bike helmet stored on rack either bread stored.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Philly steak in pan stored over tub of ice cream in reach in freezer. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings at (62 F- Cold Holding ing ), on cart in kitchen at cook line. Per operator food held out during lunch service approximately 3 hours; the intention was not to cool food to 41 F for cold holding. Educated operator in cold holding procedures. Operator put chicken in walk in cooler for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef patties at ( 85 F- Hot Holding). Food held for approximately 2 hours. Operator will reheat to 165 F for hot holding. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves rusted inside walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed take out containers of employee food and employee stored inside flip top cooler at cook line. Employee removed. Corrected On-Site

Basic - Equipment in poor repair. Observed lower door broken in cold unit in flip top near to handwashing sink.

Basic - Floor soiled/has accumulation of debris. Observed logs of raw beef dripping on floor in walk in cooler. Manager placed beef in containers and cleaned floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of reach in freezer soiled with accumulation of food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees' food and an open cup of beverage in bottom cold unit next to establishment's food. Employee removed and placed elsewhere. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled with food debris. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator made new solution -chlorine at 50 ppm. Corrected On-Site

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. Cheesecake , portioned more than 24 hours.

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. Poster printed to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw and banana pudding not dated.

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler, soiled with raw beef blood, dripped from shelf. Employee cleaned floor. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Raw beef stored on shelves in walk in cooler not stored in pans, and dripping raw animal blood on shelves. Employee removed beef and placed in pans, cleaned shelves . Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw conch salad stored over cakes and drinks inside reach in cooler behind front counter. Operator inverted and stored correctly during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw philly steak stored over raw grouper fillet inside reach in freezer in kitchen. Operator moved raw philly steak to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler in cook line ; raw chicken (50F - Cold Holding); raw fish (48F - Cold Holding). Foods held in unit less than 4 hours ago. Operator moved to another reach in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by garage can in cook line. Operator moved garage can. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket torn or in disrepair in true freezer in cook line. Repeat Violation

Basic - Floor area(s) covered with standing water in restroom.Operator mopped during inspection. Corrected On-Site

Basic - Floor soiled with blood from raw meat on floor inside walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Buckets of mayonnaise on floor in dry storage area.

Basic - Food storage container/container lid cracked or broken covering chicken flour mix in dry storage room.

Basic - Ice buildup around interior of door true in reach-in freezer in cook line. Repeat Violation

Basic - Light shield damaged/in disrepair above 3 compartment sink in kitchen.

Basic - Stored food not covered. Cooked chicken not covered inside walk in cooler. Operator covered Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Unable to read employee information on training certifications. Information seems to be faded Repeat Violation Warning - From follow-up inspection 2024-08-27: Observed same Time Extended

Basic - - From initial inspection : Basic - Ice buildup in true reach-in freezer in cook line. Corrected On-Site Warning - From follow-up inspection 2024-08-27: Observed same Time Extended

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. Cheese cake, open yesterday morning, not dated, employee place time label. Corrected On-Site Repeat Violation

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. Poster provided. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by service window

Intermediate - Handwash sink not accessible for employee use at all times. Broken pipe, leaking water when faucets open. -unable employees to use hand wash sink. Manager repaired leaking pipe, during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips Repeat Violation

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

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers conch salad in menu. Poster provided. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Unable to read information.

Basic - Current Hotel and Restaurant license not displayed. License not available on site.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottles of water inside glass cooler, employee removed Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Hand wash sink in cook line, under pipe leaking water, not able to use sink. Manager repaired leak. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee working with raw food items in back prep area put on gloves to assist at front line without washing hands first. 2) Employee on cook line handling raw food items and changing gloves to continue cooking without washing hands first. Stopped employees, reviewed proper procedures for hand washing, and employees washed hands. Corrected On-Site

High Priority - 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 and the time removed from temperature control cannot be determined. Container of cooked wings at front cook line missing time mark. Per employee cooked night before, brought to line and on time since 11:00am. Employee added time mark. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On FLAT TOP - cooked burgers (89-91F - Hot Holding). Per employee, burgers cooked and holding 1 hr. Employee moved back to hot side of fliptop to reheat above 165F and increased temperature of holding side of fliptop. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucets under triple sink, one with attached hose, missing vacuum breaker.

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. Bulletin printed and provided to be posted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking access to handsink by end of fliptop unit. Employee removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available the employee knows of.

Intermediate - No probe thermometer provided to measure temperature of food products. Employee unable to locate thermometer, possibly locked in office.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In walk in cooler, containers of portioned burgers, conch, and cole slaw missing date marks. Per person in charge items in unit from night before last. 2) at front counter reach in cooler portioned cole slaw and conch salad missing date marks. Per manager in unit 2 days.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Four hanging sticky tape trap devices above walkway areas in prep area near back door of building have buildup of dead flying insects. Employee removed and discarded devices.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in back prep show signs of possible water/mold damage. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on table in prep back area next to raw food items being portioned.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee phone on table in back prep area while employee portioning raw food item. Employee moved phone. 2) Employee purse on top of buckets of mayonnaise in back storage area. Employee moved purse. Corrected On-Site

Basic - Food stored on floor. Plastic bulk containers of mayonnaise on floor in back dry goods area. Repeat Violation

Basic - Open dumpster lid. One side of dumpster open.

Basic - Stored food not covered. Containers of cooked wings, portioned raw burgers, cooked corn and potatoes, and portioned conch in walk in cooler all uncovered. Employee added lids to all containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings and whole chickens in standing water in sinks in storage area. Employee turned on water to properly thaw. Per employee in sink 30 minutes. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container fish fry coating and salt in back storage area missing labels. Repeat Violation

High Priority - Employee washed hands with no soap. No soap in establishment for employees to wash hands. Manager bought soap during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Case of raw shrimp stored on top of bucket of ice cream and case of corn in reach in freezer entrance of kitchen. Manager inverted Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk per cook opened over 48 hours (Wednesday) not date marked. Expiration date -04-01-23 See Stop Sale

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. Gallon of milk per cook opened over 48 hours (Wednesday) not date marked. Expiration date on gallon-04-01-23 See Stop Sale. Repeat Violation Admin Complaint

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

Intermediate - No soap provided at handwash sink in kitchen. Manager provided. Corrected On-Site

Basic - Buckets of mayonnaise stored on floor in walk in cooler. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen and prep area.

Basic - Equipment in poor repair. Gasket torn in Beverage Air reach in cooler next to flip top in kitchen.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Container of corn flour not labeled in dry storage area. Manager labeled. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to put on new gloves after refrying chicken without washing hands. Stopped employee and reviewed proper procedures. Employee washed hands. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of eggs, containers of raw burgers, and tubes of raw ground beef above buckets of mayonnaise in walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Case of eggs above containers of raw burgers in walk in cooler.

High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Fried chicken at cook line being held on 4 hour time control has no time marking. Employee marked time on containers. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On GRIDDLE - cooked burgers (112-127F - Hot Holding). Per employee on unit less than 2 hrs. Employee moved burgers to hot side of griddle to reheat for proper holding. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb w/ attached hose under triple sink has no vacuum breaker.

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 of milk with no date mark when opened.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Abdallah Ashram 6/28/2017

Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink by fliptop unit. Employee moved trash can. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by fliptop unit. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buckets of house sauce, portioned conch salad, bulk containers of prepped burgers, and bulk containers of marinating chicken in walk in cooler with no indication of when prepared.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine chute has mold like buildup.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in container of sugar in back store room. Repeat Violation

Basic - Food stored on floor. 1) Cases of french fries, buckets of sauces, and containers of raw chicken on floor in walk in freezer. 2) buckets of mayonnaise on floor in back storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in standing water in prep sink. Employee turned on water to run over shrimp. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar in back storage area not marked for what is in them.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee discarded gloves, washed hands and put in new gloves Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fish bellow chicken, employee placed fish above chicken Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice dispenser, middle of soda nozzles, employee cleaned and sanitized Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Regular handle spoon not above food, employee removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Entrance of walk in cooler, broken tiles with standing water

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Under grill, employee removed, cleaned and placed on 135°F water. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator returned from dumpster, gloves discarded, operator washed hands and put in new pair of gloves Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Inside dumpster, located outside of establishment.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license on February/2021. Contacted license department, operator agree to mail a check to Tallahassee for the amount of $50 dollars late fee. Corrective Action Taken

Basic - Dumpster overflowing garbage. Garbage can , next to dumpster, operator cleaned Corrected On-Site

Basic - Food stored on floor. -Container of chicken wings, -Container of mayonnaise employee moved to shelf Corrected On-Site

Basic - Inside/outside of dumpster not clean.