MY BROTHERS SOULFOOD

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (61F - Cold Holding) being held at front line at room temperature for approximately 1.5 hours. Operator moved to reach in cooler Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at kitchen hand wash sink. Operator provided Corrected On-Site Repeat Violation

Basic - Accumulation of dead insects in control devices. Observed at UV control device in dining room. Not installed above any food preparation area/storage areas

Basic - Equipment in poor repair. Hood filter in poor repair

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at front counter above steam table

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in front counter reach in cooler. Operator removed and properly stored Corrected On-Site

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

High Priority - Container of medicine improperly stored. 2 containers of medicine stored on dry storage shelf above prep table. Operator removed Corrected On-Site

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. Observed food handler handling cakes with bare hands after washing hands. Discussed with operator. Food handler put on gloves Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw pork in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mac and cheese (112F-127F - Hot Holding) being held in steam table for approximately 1 hour. Operator discarded and replaced Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves raw conch for conch salad. Consumer advisory posted, sign for conch salad does not indicate raw. Provided secondary consumer advisory for operator and denoted on sign to indicate raw animal food item Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in women's, men's restrooms. Operator refilled Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide for new employees. Provided to operator and discussed

Intermediate - No soap provided at handwash sink. Observed on women's restroom. Operator provided Corrected On-Site

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 78F provided at kitchen hand wash sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per operator, currently no test strips on site

Intermediate - No probe thermometer provided to measure temperature of food products. As per operator food thermometer not held on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler with no date mark. As per operator all foods prepared 4 days prior to inspection date.

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 - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in reach in freezer. Observed open energy drink in 2 door glass front cooler

Basic - Food stored on floor. In the walk in cooler, 2 cases of eggs were stored on the floor. The eggs were moved off of the floor Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. In the kitchen, portions of lasagna were thawing at room temperature. The lasagna was returned to the refrigerator to thaw under refrigeration. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the men's restroom. The owner supplied paper towels during the inspection. Corrected On-Site

Basic - Nonfood-contact surface, pot and pans storage rack in the kitchen, soiled with dust.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over orange juice and milk. The eggs were moved down to be stored appropriately Corrected On-Site

Basic - Food stored on floor. In the walk in cooler, raw whole carrots were stored on the floor. The carrots were moved to the shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked chitterlings(pork) inside walk in cooler. Operator moved raw eggs and stored correctly. 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 beef stored over pies inside low boy freezer in kitchen. Operator moved raw beef and stored correctly. Corrected On-Site

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

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.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on shelf stored over case of hot sauce in kitchen. Operator discarded drink at will. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on top case of hot sauce on shelf in kitchen. Manager removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing inside container with standing water, operator placed under cold running water. Corrected On-Site

High Priority - Container of medicine improperly stored on shelf with can foods in kitchen. Operator removed Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator provided during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 60( cold holding) on prep table in kitchen less than 4 hours ago. Operator moved to walk in cooler to quick chill 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. Provided procedures to owner Corrected On-Site

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 serving conch salad ( conch not cooked) and eggs per customer request. Provided consumer advisory Corrected On-Site

Basic - Cleaned and sanitized pots not properly stored. Large pots stored under ware washing shelf on floor in kitchen.

Basic - Current Hotel and Restaurant license not displayed. Operator provided Corrected On-Site

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Shelf with rust that has pitted the surface in ware washing area where cleaned dishes are stored in kitchen. Warning - From follow-up inspection 2023-01-05: Time Extended

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. In chest freezer container of pork chops above box of fish. Manager moved pork chops to properly separate. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom. Manager replaced paper towels.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed by service window sliced tomatoes (58°F). Per operator cut less than 1 hour. Operator placed in deep ice bath to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen. Employee replaced paper towels. Repeat Violation

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 - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed under front counter sanitizer bucket at 0ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site