E & W BAR B Q

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark on BBQ held on time control. Operator stated food was placed out 30 minutes prior. Operator placed time mark on cooler. Corrected On-Site

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. Observed no proof employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided copy of employee health agreement form. Operator completed during inspection. Corrected On-Site

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. Observed some employee food training expired.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in water at 65F. Operator removed and placed on aluminum foil. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service cups stored on floor. Manager removed and stored properly. 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. Observed establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test strips.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insects inside MFDV

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling multiple soiled containers and then began handing food without washing his hands. Reviewed proper handwash procedure with employee and manager

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. Establishment does not have a written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed her clean up plan handout. Corrective Action Taken

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Service window stays open during service. Screening window is missing.

Basic - In-use utensil stored in sanitizer between uses. In use utensils stored in sanitizer solution next to steam table. After reviewing with operator she removed utensils from sanitize water.

Basic - Single-service articles improperly stored. Plastic Togo boxes stored on floor. Operator properly stored boxes. Corrected On-Site