FAT BOYZ BBQ

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into establishment from outside grabbed trays of food for delivery without washing hands. Advised operator of proper handwashing procedures.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator for need of vacuum breaker.

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

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.

Basic - Cole slaw scoop handle in contact with Cole slaw Employee removed scoop Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork ribs 45F. Walk In Cooler

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink next to 3 Compartment sink

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No soap provided at handwash sink. Operator replaced soap Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Baked beans at 90F after 2 hours. Employee placed shallow pans and placed in Walk In Cooler item in Walk in Cooler Item Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Baked Bean at 90F after 2 hours

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by garbage cAn

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink use to store scouring pads

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cell phone than engaged in food prep without washing hands.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed chlorine in excess of 200 Ppm . Operator remade solution rechecked 50Ppm 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. Emailed operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observe hand washing sink blocked by rack holding can products. Operator moved. Corrected On-Site

Intermediate - Spray bottle containing degreaser toxic substance not labeled. Operator labeled. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in walk-in cooler scoop handle in contact with bbq sauce. Operator removed scoop clean and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Block by garbage can Operator remove. Corrected On-Site Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site Repeat Violation

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

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

Basic - Faucet/handle missing at plumbing fixture. Kitchen hand sink missing cold handle.

Basic - Working containers of food removed from original container not identified by common name. Dry rub containers not labeled - operator labeled. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces and unwashed produce. Operator inverted Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces and unwashed produce. Operator inverted Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (119 - Hot Holding); chicken (124). Operator began reheating Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from 3 compartment sink.

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

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop complete seasoning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table Employee drink stored on spice rack in storage area Employee removed drinks Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on front line. Operator cleaned cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Lemon pepper in paprika container. Mixed seasoning blend in complete sazon container

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle stored in HWS

Basic - Floor soiled/has accumulation of debris. Grease buildup around cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Red Bull and fruit punch in front counter reach in cooler