RODIZIO GRILL PENSACOLA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork sausage over ketchup, and cooked rice in walk in cooler. Operator moved pork sausage to rack with other pork. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in the reach in cooler on make line: HELD OVER 24HRS - sirloin 47F, beef tenderloin 48F, chicken 52F, tri tip 45F, whole sirloin 47F, ham 45/50F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in the reach in cooler on make line: HELD OVER 24HRS - sirloin 47F, beef tenderloin 48F, chicken 52F, tri tip 45F, whole sirloin 47F, ham 45/50F. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following at the buffet bar hot hold station: Held 1 1/2 hrs- fries 101F, bananas 101F, polenta 105F. Repeat Violation Warning

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 - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Plumbing system in disrepair. Observed hand sink in dish washing location with pipe missing from wall as well as hand sink by make line with cold water not working.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch cooked steak with bare hands. Instructed operator to have cook put steak back in cooker to bring up to temperature.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lamb under raw chicken in walk in cooler. Operator moved lamb to a differ rack with meats of same cook temperature. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken hearts 52F (held over 24hrs) in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken hearts 52F (held over 24hrs) in walk in cooler. 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 mashed potatoes 117F (30min) at buffet line and ham 108/107F (30min) at hot hold line in kitchen.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked collard greens, rice, bean stew, mashed potatoes, stroganoff, beef stew, lamb stew, chicken soup in ROP package without time stamp. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed multiple hand washing sinks in kitchen without paper towels. Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Sanitizing solution not maintained clean. Observed staff dipping knives used to cut cooked meat in unclean sanitizer solution.

High Priority - OBSERVED: DENTED/RUSTED CANS PRESENT. SEE STOP SALE. UPON INSPECTION OBSERVED CAN OF OLIVES DENTED AT SEAM ON TOP, OPERATOR REMOVED THE CAN. CORRECTED ON-SITE PRIORITY: HIGH PRIORITY 08B-38-4 OBSERVED: FOOD STORED ON FLOOR. UPON INSPECTION OBSERVED CANS OF OLIVES ON FLOOR USED FOR RAISING TABLE HEIGHT, OPERATOR REMOVED CANS. CORRECTED ON-SITE PRIORITY: BASIC

High Priority - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. UPON INSPECTION OBSERVED LAMB, 47F, AND 50F, PASTA 48F, BLACK BEANS 48F, GLAZED SHRIMP 48F IN WALK-IN COOLER FOR LESS THAN FOUR HOURS. BUTTER PACKETS AT 70F ON BUFFET FOR LESS THAN FOUR HOURS. CONDENSED MILK AT 65F ON MAKELINE IN ICE ON COOKLINE FOR LESS THAN 4 HOURS. AT RETEMP THE LAMB 43F, PASTA 46F, GLAZED SHRIMP 47F, BLACK BEANS 47F. CORRECTIVE ACTION TAKEN WARNING PRIORITY: HIGH PRIORITY

Intermediate - OBSERVED: NO PAPER TOWELS OR MECHANICAL HAND DRYING DEVICE PROVIDED AT HANDWASH SINK. UPON INSPECTION OBSERVED NO SOAP, PAPER TOWELS, SIGNS IN MULTIPLE KITCHEN AND BAR HAND SINKS. PRIORITY: INTERMEDIATE

Intermediate - OBSERVED: NO PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING PROVIDED FOR ANY EMPLOYEES. TO ORDER APPROVED PROGRAM FOOD SAFETY MATERIAL, CALL DBPR CONTRACTED PROVIDER: FLORIDA RESTAURANT and LODGING ASSOCIATION (SAFESTAFF) 866-372-7233. THIS VIOLATION IS BEING ADDRESSED ON THE PREVIOUS INSPECTION. PRIORITY: INTERMEDIATE

Basic - 4 OBSERVED: NONFOOD-CONTACT SURFACE SOILED WITH GREASE, FOOD DEBRIS, DIRT, SLIME OR DUST. UPON INSPECTION OBSERVED BLACK MOLD-LIKE SUBSTANCE ON EXPEDITE AREA, BETWEEN DRIP PAN AND ICE BIN. PRIORITY: BASIC

Basic - OBSERVED: CEILING/CEILING TILES/VENTS/WALLS SOILED WITH ACCUMULATED FOOD DEBRIS, GREASE, DUST, OR MOLD-LIKE SUBSTANCE IN KITCHEN/WALK-IN COOLER. UPON INSPECTION OBSERVED TILES MISSING FROM KITCHEN CEILING. PRIORITY: BASIC

Basic - OBSERVED: EMPLOYEE PERSONAL ITEMS STORED IN OR ABOVE A FOOD PREPARATION AREA, FOOD, CLEAN EQUIPMENT AND UTENSILS, OR SINGLE-SERVICE ITEMS. UPON INSPECTION OBSERVED JACKETS, BACKPACKS, KNIVES STORED ON TOP OF SYRUP CASES . PRIORITY: BASIC

Basic - OBSERVED: GARBAGE CAN LOCATED OUTSIDE HAS NO LID OR LID OPEN/BROKEN. UPON INSPECTION OBSERVED MISSING LID. PRIORITY: BASIC

Basic - OBSERVED: UPON INSPECTION OBSERVED COOLING RACKS ON SHELF NEXT TO ICE MACHINE WITH RUST THAT HAS PITTED THE SURFACE. PRIORITY: BASIC

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation is being addressed on the previous inspection. - From follow-up inspection 2022-06-03: Upon callback the books have been ordered and will be conducting class, time extending. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Upon inspection observed can of olives dented at seam on top, operator removed the can. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection observed Lamb, 47F, and 50F, pasta 48F, black beans 48F, glazed shrimp 48F in walk-in cooler for less than four hours. Butter packets at 70F on buffet for less than four hours. Condensed milk at 65F on makeline in ice on cookline for less than 4 hours. At retemp the lamb 43F, pasta 46F, glazed shrimp 47F, Black beans 47F. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upon inspection observed no soap, paper towels, signs in multiple kitchen and bar hand sinks.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation is being addressed on the previous inspection.

Basic - Ceiling/ceiling tiles/vents/walls soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen/walk-in cooler. Upon inspection observed tiles missing from kitchen ceiling.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed jackets, backpacks, knives stored on top of syrup cases .

Basic - Food stored on floor. Upon inspection observed cans of olives on floor used for raising table height, operator removed cans. Corrected On-Site

Basic - Garbage can located outside has no lid or lid open/broken. Upon inspection observed missing lid.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upon inspection observed black mold-like substance on expedite area, between drip pan and ice bin.

Basic - Upon inspection observed cooling racks on shelf next to ice machine with rust that has pitted the surface.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads on bar in dining room has no sneeze guard. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Scratch pad and scrubby in handsink in bar area, paratroopers removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device, soap, handwashing signs provided at handwash sink. Several sinks in kitchen and wait area missing signage, paper towels and bar sink missing soap dispenser.

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. Warning

Basic - Clean linens stored in improper location. Clean linen place in container with sugar packets, operator corrected storage. Corrected On-Site

Basic - Employee eating while preparing food. Employee ate a piece of meat, discussed with employee about eating in prohibited areas. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop touching ice in bar area, operator corrected. Corrected On-Site

Basic - Stored food not covered. Ice cream in chest freezer and gallon milk container in Walkin cooler not covered, operator covered. Corrected On-Site