NAKED BONES BBQ & SEAFOOD, INC.

Basic - Current Hotel and Restaurant license not displayed. Observed 2022 most current sticker on truck. Repeat Violation

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

Intermediate - No soap provided at handwash sink.

Basic - Current Hotel and Restaurant license not displayed. Observed only 2022 license sticker on vehicle.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw shrimp then changed gloves and handled single service items without washing hands. Reviewed proper hand washing procedures and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box - ribs (125F - Hot Holding). Per operator holding for less than an hour. Operator placed back in smoker to reheat. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator made new solution- chlorine 100ppm. 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/

Intermediate - Handwash sink not accessible for employee use at all times. Item stored in hand sink. Operator removed. Corrected On-Site

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand sink. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm). Operator added water. Chlorine 100ppm. Corrected On-Site

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

Basic - Water leaking from pipe under hand sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. one door : potato salad 53°. Food in unit for 3 hours. Operator moved to freezer to quick chill. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Operator replaced by new. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles next to fruits. Operator moved to employee station. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed towels. Corrected On-Site

Basic - Light shield damaged/in disrepair. For one fixture.

Basic - Wall soiled with accumulated dust inside truck.