THE LICKING HOLDINGS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Turkey wings in Hotbox hot held at 110F Chef reheated turkey wings to 175F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to food preparation sink Employee replaced paper towels Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink next to food preparation sink Employee replaced soap Corrected On-Site

Basic - Ice buildup in .walk-in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink next to stove

Basic - Water leaking from pipe faucet. Observed faucet at handwash sink next to food preparation sink leaking

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn hot half at 126F in steam table. Per operator, corn cooked and placed in unit 3 hours before the inspection. Operator reheated corn on stove top to 178F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink in kitchen block with garbage container. Operator removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Repeat Violation Admin Complaint

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

Intermediate - No soap provided at handwash sink in kitchen area. Operator replenished. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinking water stored on shelf next to various food items. Operator removed and stored properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.

Basic - In-use tongs stored on oven door handle between uses. Operator removed Corrected On-Site Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish at prep station thawing at room temperature at 30-43F. Repeat Violation Admin Complaint

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 3 compartment sink at 00 ppm. Operator correct solution to 100 ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returned to work and touched clean food container before washing his hands. After brief education, employee then wash his hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over raw fries in reach in cooler. Operator removed raw fries so another unit. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwashing area block with garbage container. Operator removed eggs Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food container stored inside hand washing sink. Operator removed Corrected On-Site

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

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

Intermediate - No soap provided at handwash sink in kitchen area. Operator replenished Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked yesterday more than 24 hours. Operator correctly label. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing and rinsing food containers without sanitizing. Employees set up sanitizer solution correctly. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on oven door handle between uses. Operator removed tongs and stored properly. 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 scoops with handle stored in rice and sugar containers. Operator removed scoops Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with marinara sauce at dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed marinara sauce cold held at 45F at made shift table. Per operator, item transfer from refrigerator 30 minutes prior to the inspection. Operator placed more ice on sauce for quick chill. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training with StateFoodSafety dated 04/6/2021. All expired

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed operator washing and rinsing utensils without sanitizing. After brief education, operator set up chlorine solution to 100 ppm. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in sugar container. Operator removed scoops.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed case with steak thawing at room temperature at prep station.

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dry storage.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 115F in hot holding until. Per operator, chicken cooked 2,5 hours prior to the inspection. Operator reheat chicken to 166F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee bottle with drinking water stored in hand wash sink at dishwashing station. Operator removed and stored properly. Corrected On-Site

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 04/6/2024

Basic - Current Hotel and Restaurant license not displayed.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape with trapped flies in dry storage area.

Basic - Ice scoop handle in contact with ice. Found inice machine.

Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Repeat Violation

Basic - Stored food not covered. -Observed an uncovered container with sugar in dry storage area. Operator covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed in double buckets. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled. Operator label container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable.Observed cutting board on sandwich cooler with deep cut marks. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees at cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance on can opener holster. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer solution at 3 compartment sink exceed 200 ppm. Operator changed solution to 100 ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with cocktail sauce in dry storage area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 127°F in food warmer. Per operator, cooked chicken placed in unit 2 hours prior to the inspection. Operator reheat chicken to 167°F. Corrected On-Site

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/ -Observed food manager certification expired on 02/14/2023 Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at front line used to stored in-use wet wiping cloth. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -Observed cutting boards on prep table and sandwich cooler with deep cut marks. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and sanitizing food containers without rinsing. Advise employee to set up 3 compartment sink properly. Wash,rinse and sanitize. 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 scoop with handle stored in rice container. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth not stored in sanitizer solution between uses. Operator placed cloth in sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original containers not identified by common names.

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/. Expired on 2/14/2023.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 04/06/2023.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Triple sink and wall, two knives, employee removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Poster provided and explained Corrective Action Taken

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

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/

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles prep yesterday morning not date marked, employee dated Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic jar, inside container of rice, Employee removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Salad /prep station

Basic - Floor tiles missing and/or in disrepair. Observed approximately 12 broken tiles in dishwasher area. Repeat Violation

Basic - Food stored on floor. WIF- two containers of meat, operator placed on shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed and stored properly Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. RIC, Employee bottle of water, Employee removed Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken quarters on standing water, Employee removed and placed on cold running water Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Observed Lysol spray can stored on flip top make table across from ware wash area in kitchen. Team member removed can and properly stored. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee washing/rinsing wet cloth in front counter hand sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored atop ice machine and flip top make table in kitchen. Operator removed beverages and properly stored. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -Observed multiple floor tiles cracked in ware wash area in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed jerk chicken leg quarters (120-131 - Hot Holding) in hot box in kitchen. Operator states holding less than four hours, instructed to reheat to 165 F.

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

Basic - Floor area(s) covered with standing water. -Observed standing water on floor in walk in freezer.

Basic - Single-service articles improperly stored. -Observed sleeves of to-go containers stored on floor in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly in dry storage area in kitchen. -Observed 1 live fly in ware wash area in kitchen. -Operator exterminated flies during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked turkey wings (108°F - Hot Holding) in warmer in kitchen. -Observed chicken wings (122-124°F - Hot Holding) in fryer basket in kitchen. Operator states holding less than 4 hours, instructed to reheat wings and to 165 F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed can opener encrusted with food debris in kitchen. -Observed interior of microwave soiled with encrusted food debris stored on shelf above server wait station.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed bucket stored in front counter hand wash sink in kitchen. Bucket removed from sink. -Observed hand wash sink blocked by garbage can in kitchen. Inspector unblocked hand sink. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Observed employee beverage stored in glass door beverage cooler behind front counter. Operator removed drink from cooler. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed flip top cooler shelf soiled with standing water in prep area and back panel inside ice bin soiled with mold like substance in kitchen. Operator cleaned/sanitized all surfaces for compliance. Corrected On-Site