KEN'S BAR-B-QUE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: ambient - 43F; ranch (46F - Cold Holding); hamburger (45F - Cold Holding); beef (47F - Cold Holding); sour cream (46F - Cold Holding); ribs (47F - Cold Holding). Ice buildup on cooling unit; repair person called. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at handwash sink in dish ware area. Manager replaced. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop on bulk container of flour in storage room. Manager removed. Corrected On-Site

Basic - Ceiling tile missing. Ceiling vent covers missing over cookline. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles and vents soiled with dust and grease accumulations. Repeat Violation

Basic - Food stored on floor. Cases of beef on floor in walk-in freezer. Manager had employee move to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine backsplash soiled with mold-like substances. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In salad prep cooler: ranch (45F - Cold Holding); cheese (45F - Cold Holding). Manager returned lids to bins after lunch rush. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibb near back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled with mold-like substances and.

Basic - Ceiling tile missing. Ceiling vent covers missing over cookline. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles and vents soiled with dust and grease accumulations. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting on back storage rack. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall over slicer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine backsplashes soiled with mold-like substances and. Reach-in cooler gaskets soiled with food debris and mold-like substances. Hood filters soiled with grease accumulation. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook picked up wrapped potato from floor while wearing gloves and continued food preparation without washing hands and changing gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline: hamburger (129F - Hot Holding); ; hamburger (174F - Reheating). Manager moved bin of burgers to grill to reheat. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance on back ice bin deflector plate. Flattop grill area soiled with grease accumulation. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in bulk container of flour and hot held French fries.

Basic - Ceiling tile missing. Ceiling vent covers missing over cookline. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles and vents soiled with dust and grease accumulations. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Bins wet nesting n back storage rack.

Basic - Equipment in poor repair. Reach-in cooler gaskets torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris and mold-like substances. Soda machine backsplash soiled with mold-like substance. Hood filters soiled with grease accumulation. Repeat Violation

Basic - Open dumpster lid. Right lid open.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook-line reach-in cooler bottom and frame soiled with old food debris and mold-like substances. Flattop grill area soiled with grease accumulation. Ice bins soiled with mold-like substances. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at front kitchen hand wash sink. Manager replaced. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Ceiling vent covers missing over cookline.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on wire shelf over sweetener packets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plates wet nesting on back storage rack.

Basic - Equipment in poor repair. Reach-in cooler gaskets torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris and mold-like substances. Hood filters and piping soiled with grease accumulation. Repeat Violation

Basic - Utensils in poor condition. Cookline knife handle melted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over corn dogs in reach in cooler on cooks line, employee moved corn dogs to reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (109F - Hot Holding); chicken (118F - Hot Holding) items in hot box on cooks line, employee stated they reheat items in oven then place in hit box for hot holding, items were placed in smoker on cooks line to reheat items back to 165 then hot hold at 135. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flat top grill whole area is soiled on prep table on cooks line. Sides and top rack of grill on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can of Gatorade on table next to/above Togo items, employee moved item. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler on cooks line the gasket is torn. Flat top on prep table on cooks line the finish is peeling away.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in middle prep area of kitchen. Inspector provided sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Hood filters above grill/fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over corn dogs in reach in cooler, employee placed corn dogs on the top. Corrected On-Site Repeat Violation Admin Complaint

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. 1 employee expired.

Basic - Equipment in poor repair. Reach in cooler gasket torn on cooks line near Handwash sink. Repeat Violation

Basic - Hole in or other damage to wall. Next to Three compartment sink/walk in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece on walk in freezer door and plywood sheet on rolling cart. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. Operator set up Three compartment sink with quaternary ammonia tablets. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly flying around trash in dish area.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 pans of green beans in walk in cooler 1/4/2022. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 pans of green beans in walk in cooler 1/4/2022. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinade with raw animal products dipped in (77 - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. Stainless steel wipes and spray on shelf with York mints. Operator moved items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cooks line and near back door way.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine bleach and quaternary ammonia. Operator stated he has ordered the test kits.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table on cooks line. Operator discarded. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server alley.

Basic - Equipment in poor repair. Reach in cooler on cooks line gasket torn. Repeat Violation

Basic - Food stored outside. Jugs of cooking oil in shed not fully enclosed. Operator moved oil to inside dry storage. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries on cooks line on table.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above cook line.

Basic - Open dumpster/grease receptacle lid. Operator closed lids. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. Operator primed line. 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over corn dogs in reach in cooler on cooks line. Operator placed corn dogs on top. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinade used for raw chicken dip (98°F - Hot Holding); hamburger (120°F - Hot Holding); at grill area. Operator reheated hamburgers to 194°F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket stored in server Handwash sink. Operator moved. Corrected On-Site Repeat Violation

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/ observed no certified manager with 5 employees present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server sink.

Basic - Bowl or other container with no handle used to dispense food. Yellow bowl stored on garlic bread. Operator removed. Corrected On-Site

Basic - Dead roaches on premises. Observed 1 dead in small back room on floor where air ducts are located. Observed dead flying ants in light shield outside of walk in freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle opened on prep table cooks line. 2 drinks on prep table above potatoes. Operator moved. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket to reach in cooler on cooks line torn. Repeat Violation

Basic - Food stored on floor. Pickles and hard boiled eggs on floor in walk in cooler. Operator placed on shelf. Corrected On-Site

Basic - Light shield damaged/in disrepair. Out in front of walk in freezer with a crack in the shield.

Basic - Single-service articles not stored inverted or protected from contamination. Small white Togo boxes on shelf. Operators flipped to where food contact is facing down. Coffee filters at server alley not covered. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Seasoning flour in container in dry storage room.