GAUTNEY BBQ

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment preparing, serving, or selling food to customers with expired license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following temperatures in walk in meat cooler: HELD OVER 24HRS- pork butt 45F, half chicken 44F, ribs 47F, pork belly 45F, chicken leg quarters 45F, brisket 46F, rib pieces 46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in walk in meat cooler: HELD OVER 24HRS- pork butt 45F, half chicken 44F, ribs 47F, pork belly 45F, chicken leg quarters 45F, brisket 46F, rib pieces 46F. See stop sale. Warning

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

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/ Warning

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed floor in kitchen. 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. 0 ppm chlorine x3 attempts Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Make line hot box smoked chicken 126F less than 30 min.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard observed on walk in cooler floors.

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

Basic - Insect control device installed over food preparation area. Insect zapper over food storage area - iced slaw and potato salad. ( make bar area ) No cross contamination observed at time of the inspection.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Rear prep / ware wash area Repeat Violation

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink due to plumbing in disrepair. Warning - From follow-up inspection 2023-12-15: More time left on this violation. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flying insects in kitchen area. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust and debris on multiple vents and ceiling in kitchen area.

Basic - Floor missing and/or in disrepair. Observed back deck area in disrepair. Also, cracks in kitchen floor in hot hold area.

Basic - No mop sink or curbed cleaning facility provided at establishment. Observed no mop sink due to plumbing in disrepair. Warning

Basic - Plumbing system in disrepair. Observed mop sink plumbing in disrepair.

Basic - Unnecessary items/unused equipment on the premises. Observed upright oven and warmer on back deck not in use.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed concrete in kitchen unsealed and soiled with grease.

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. Dish machine chlorine level reading 0 ppm. Establishment set up triple sink with chlorine in lieu of dish machine. Reading 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Smoked meat walk in cooler- pork butts 48f 47f, whole chickens 47f, briskets 48f 49f 49f, riblets 48f 47f (all items were in walk in cooler overnight) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked meat walk in cooler- pork butts 48f 47f, whole chickens 47f, briskets 48f 49f 49f, riblets 48f 47f (all items were in walk in cooler overnight) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken quarters 123f for one hour. Operator placed in oven to reheat Corrective Action Taken Warning

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. No clean up plan for bodily fluid event

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. Inspector provided remaining strips to ensure establishment had some.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting beside drink station.

Basic - Food stored on floor. Cole slaw stored on floor in walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelved in smoked meat walk-in cooler with rust pitting the surface