CODY'S ORGINAL ROADHOUSE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook return from cooler with raw breaded fish in hands. Dropped fish on fryer changed gloves plated cooked foods touching dish surfaces and cooked French fries no hand washing observed. Observed cook breading fish then remove gloves put on new gloves no hand wash. Observed no hand washing on cookline when necessary. Manager retrained cooks. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook return from front of house with open water cup drinking water through cup away removed gloves added new gloves return to cookline no hand washing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.butter blend cinnamon butter cups stored 3 inches above well and double panned and in individual plastic cups found at 50F . Unable to benefit from cooler temps. Manager states stocked less than 30 minutes agoo, pulled extra pans put excess back on walk-in cooler. Corrected On-Site Reachin prep cooler behind cookline cut tomatoes (63F - Cold Holding); tuna salad (61F - Cold Holding); sour cream (50F - Cold Holding); pico (53F - Cold Holding); chopped lettuce (62F - Cold Holding); shredded cheese (63F - Cold Holding); sauces made on site (62F - Cold Holding) all foods must be used or discarded by 430pm. Manager will bring back up cooler out from back to place on line. At cookline chicken breading prep table (); chicken (51F - Cold Holding); beef (47F - Cold Holding); pico (49F - Cold Holding); cheese (50F - Cold Holding); shredded cheese (57F - Cold Holding); wings (43F - Cold Holding); vegetables wash (101F - Cold Holding); shrimp wash (98F - Cold Holding) manager stated just stocked at 3 pm iced all foods to reduce temperature to 41F or colder within 2. Hours Double prep top cooler at cookline at chicken breading station unable to maintain foods at 41F or colder. Single top double door prep top cooler at back line unable to maintain foods at 41F or colder. Repeat violation.. Corrective Action Taken Repeat Violation Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unaware that time as a public health control must be followed. Leaving meat wash at breading station at room temperature. Warning

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer head observed with old food and grease leaking from seal. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed exterior exterior and Interior of ice machine door with black slimy substance. Warning

Basic - Drain cover(s) missing at center of aisle at back prep. Warning

Basic - Equipment in poor repair. Double prep top cooler at cookline at chicken breading station unable to maintain foods at 41F or colder. Single top double door prep top cooler at back line unable to maintain foods at 41F or colder. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At cold room handsonk. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed two waitresses drop off dirty dishes then proceed to pick up clean plates and deliver food. Manager retrained employees Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (58F - Cold Holding); potatoes (55F - Cold Holding); cheese (59F - Cold Holding); raw burger (55F - Cold Holding); steak (51F - Cold Holding) all foods in reach in Madeline cooler not at or below 41degrees F. Manager placed bagged ice on foods and monitor foods. Will use time as a public health control if foods do not maintain 41degrees with ice bags. Manager called repair during inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken baked earlier found at 98degrees F . Employee put chicken in warmer and forgot to turn on. Cook placed chicken back in oven to bring to 165F before replacing back in hot hold. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, on slicer, can opener at back prep.

Basic - Drain cover(s) broken at back prep area.

Basic - Equipment in poor repair.observed chicken station on frontline with reach on make table unable to hold foods at 41 degrees F. Door not connected and propped up with pan lower doors not sealing or closing completely. Unit unable to maintain temps. Manager placed bagged ice on foods and monitor foods. Will use time as a public health control if foods do not maintain 41degrees with ice bags. Manager called repair during inspection. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken.

Basic - In-use ice scoop stored on soiled surface between uses. Stored in dirty container with water at ice machine.

Basic - Single-service articles not stored inverted or protected from contamination. On cookline.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found at 0ppm. Manager replaced with new solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spice containers with labels worn off