THE LICKING

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.Employee used personal phone and proceeded to reach out for a to go plate to store cooked food for guest without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Seafood Rice (108-142F - Hot Holding). Per chef food item in unit less than an hour. Observed pan overfilled. Chef removed top portion and reheated.. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Cleaned during inspectionCorrected On-Site Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door next to kitchen.

Basic - Handle of flip top in cook line is missing.

Basic - Interior of oven has accumulation of black substance and grease. Cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, dirt, slime or dust. Hood filters soiled.

Basic - Shelves with rust that has pitted the surface. Rack next to walk in freezer.

Basic - Water leaking from faucet handle. Employee handwashing sink next to triple sink.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 200+ Ppm. Operator diluted solution rechecked 50 Ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed buttermilk (55F - Cold Holding) sitting on top of ice in plastic container per operator held out of temperature less than 2 hours. Operator added ice and placed in metal container. 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 corn (115-118F - Hot Holding) per operator held out of temperature less than two hours. Operator increased heat of unit. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink. Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. At the bar.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Ob open water bottle in lower portion of make table. Employee removed. 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. Observed cooked rice (89F @ 4:22- Cooling since 1:30). Item did not make it to 70F within 2 hours. See stop sale. Warning

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (89F @ 4:22- Cooling since 1:30). Item did not make it to 70F within 2 hours. See stop sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed cuts of broccoli in handwashing sink across from cook line. Warning

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/ Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

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 handle not stored above sugar stored next to reach in cooler in kitchen. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at steam table. PIC placed wiping cloth in sanitizer solution. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for butter milk held on time as a bublic health control for safety at the chicken station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored with boxes of gloves under steam table. Employee removed and stored appropriately. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and wall in kitchen. PIC removed and stored appropriately. 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 handle not stored above rice, sugar, flour in dry storage area. PIC removed and stored appropriately. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored next to bags of fries. Employee removed and stored appropriately. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed chicken batter (50F @ 3:30 - Cooling. Per operator, item has been cooling since 11:00 but did not make it to 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed chicken batter (50F @ 3:30 - Cooling. Per operator, item has been cooling since 11:00 but did not make it to 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - stew chicken (129F - Hot Holding) - sweet potato (129F - Hot Holding) reheated to 192F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense ready to eat rice. Employee removed. 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 handle not stored above uncooked rice. PIC stored appropriately. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box Observed sea food rice (114F - Hot Holding); candid yam (97F - Hot Holding); Turkey (87F - Hot Holding); vegetable rice (104F - Hot Holding); greens (98F - Hot Holding). Per operator items were prepared at approximately 5hours prior to the inspection. Items were out of temperature for approximately 2 hours prior to the inspection. PIC placed items to be reheated. Corrective Action Taken Warning - From follow-up inspection 2023-11-14: Observed sea food rice (89F - Hot Holding); Turkey (86F - Hot Holding); vegetable rice (104F - Hot Holding); greens (94F - Hot Holding). Items held at room temperature. Manager placed items in freezer to allow rapid cooling and reheated chicken for hot holding. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of establishment. Warning - From follow-up inspection 2023-11-14: Time Extended

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There are two employee cellphones on a cutting board. Operator removed the cellphones and sanitized the cutting board. Corrected On-Site

Basic - Equipment in poor repair. The right hand door gasket on the double door reach in cooler next to the ice machine is torn.

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced. Corrected On-Site Warning - From follow-up inspection 2022-09-27: No paper towels at time of callback inspection.

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