BIGUN'S BAR-B-QUE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over portioned ready-to-eat onion rings and fries. Items not in original commercial packaging. Operator started to move and store correctly. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blades soiled with an accumulation of dust above dish pit.

Basic - Clean and sanitized mugs stored next to handwash sink exposed to splash in front wait station area. Operator moved to establish more distance. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Wrapped cooked ham stored on top of raw pork in walk in cooler. Operator corrected storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding) in server station reach in cooler. Employee states milk was left out during prep for a short period of time.

Intermediate - Handwash sink not accessible for employee use at all times. Bottle stored in hand wash sink in server station. Employee removed. Corrected On-Site

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/ 2 employees cooking 1 prep 1 dishwasher 3 servers

Basic - Floor soiled in walk in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Produce cooler in prep area

Basic - Time/temperature control for safety food thawed in an improper manner. Ham in sink with standing water. Employee moved to walk in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb on building exterior or on fitting/splitter added to hose bibb.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups above cooks line not inverted. Operator moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cook line. Operator removed Corrected On-Site

Basic - Floor under/behind equipment in kitchen soiled/has accumulation of debris. Walk in cooler floor soiled. Floor under tables/shelves in server area soiled Walls in kitchen area soiled Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep cooler in kitchen interior soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves in wait station area soiled -plastic guard separating service window and cooks line soiled -top of cooks line soiled Repeat Violation

Basic - Reach-in cooler on cooks line and in storage area interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer bucket in server area using unapproved bleach, operator discarded and switched to quaternary sanitizer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand sink Repeat Violation

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Operator had unsigned paperwork employees signed during inspection

Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in spray bottle hanging on mop sink unlabeled

Basic - Carbon dioxide/helium tanks in storage area near ice machine not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Person in Charge unable to locate current license, license hanging expired February 2023

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table near dish machine. Operator removed Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. -walk in cooler floor soiled -floor in rear storage area with walk in cooler and smoker soiled Repeat Violation

Basic - Food stored on floor. Deep fryer oil on floor in storage area Repeat Violation

Basic - Interior of oven/microwave above salad prep cooler has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves soiled Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Ripped/worn tin foil used as shelf cover. On storage table near salad prep cooler

Basic - Screening is not 16-mesh to the inch. Exhaust fan near dish machine not 16-mesh Repeat Violation

Basic - Single-service articles improperly stored. -Parchment paper roll stored on floor in kitchen -Togo boxes on floor in rear storage unit Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around exhaust fan near dish machine soiled with grease Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested zero on initial test, operator was able to repair during our inspection, tested properly after. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs then touched clean plate without changing gloves and hand wash

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had hands in pocket then grabbed clean dishes from dish machine without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies observed in prep area around coolers and three compartment sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service butter packets in server cooler at 49F. Was on counter when we first walked through. Discussed with operator about adding it to TPHC or leaving in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server area has grooves and heavy crumb/ debris accumulation.

Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes and knives stacked on floor in front of hand wash sink near three compartment sink. Operator removed. Upon return to kitchen mop bucket had been stored in front of hand sink near three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink in server area used as dump sink, observed coffee residue in sink. -hand wash sink near three compartment sink used for water to boil on line.

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

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. Operator has current form printed for employee health reporting, but no signatures indicating the employees are aware of their reporting responsibilities.

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine has buildup of grease and food debris.

Basic - Carbon dioxide/helium tanks not adequately secured. -co2 tank in rear server area and in back storage room not secure.

Basic - Cove molding at floor/wall juncture broken/missing. Behind ice machine in storage room is missing cove molding and has hole in wall.

Basic - Dumpster overflowing garbage. Lids cannot close due to amount of garbage in dumpster.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Glass of water with no lid or straw on shelf above prep table with slicer. - glass of tea on prep table near slicer no lid or straw)

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone used as timer on prep table near cook line.

Basic - Floor soiled/has accumulation of debris. -under prep table near water heater -under cook line equipment -under shelves in dry storage

Basic - Floors not maintained smooth and durable. Floors of storage container are unsealed wood, not smooth and easily cleanable.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trap over single door reach in freezer in dry storage area.

Basic - Food stored on floor. -deep fryer oil stored on floor in prep area -deep fryer oil and open case of bbq sauce on floor in dry storage.

Basic - Insect control device installed over food preparation area. Bug light/zapper on top of single door reach in freezer in dry storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top inside of microwave in prep area has accumulation of grease and food debris.

Basic - Missing drain plug at dumpster. No drain plug in dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. At line cook sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line has accumulation of grease and food debris.

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Gap along wall where walk-in cooler is installed.

Basic - Screening is not 16-mesh to the inch. Ventilation fan near dish machine and pit smoker does not have proper screen size to prevent pest when fan not in operation

Basic - Single-service articles not stored inverted or protected from contamination. Foil pans and other single service items in dry storage container removed from packaging and then not stored inverted.

Basic - Unnecessary items/unused equipment on the premises. Broken equipment and misc items in open area behind storage container.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and part of ceiling in storage container have dirt/dust accumulation.