SOUTHERN SOCIAL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw hamburger (51F - Cold Holding); cooked brisket (51F - Cold Holding); cooked chicken (48F - Cold Holding); hard boiled eggs (48F - Cold Holding); milk (54F - Cold Holding); grits (53F - Cold Holding); heavy cream (54F - Cold Holding); meatloaf (54F - Cold Holding); cooked pasta (54F - Cold Holding); short ribs (52F - Cold Holding); burata cheese (56F - Cold Holding); cream cheese (54F - Cold Holding); American (49F - Cold Holding) pork chops (51F - Cold Holding); raw salmon (48F - Cold Holding); snapper (51F - Cold Holding); cooked pasta (48F - Cold Holding); butter (53F - Cold Holding); raw eggs (56F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (51F - Cold Holding); cooked brisket (51F - Cold Holding); cooked chicken (48F - Cold Holding); hard boiled eggs (48F - Cold Holding); milk (54F - Cold Holding); grits (53F - Cold Holding); heavy cream (54F - Cold Holding); meatloaf (54F - Cold Holding); cooked pasta (54F - Cold Holding); short ribs (52F - Cold Holding); burata cheese (56F - Cold Holding); cream cheese (54F - Cold Holding); American (49F - Cold Holding) pork chops (51F - Cold Holding); raw salmon (48F - Cold Holding); snapper (51F - Cold Holding); cooked pasta (48F - Cold Holding); butter (53F - Cold Holding); raw eggs (56F - Cold Holding) Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only have quat and using chlorine

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time for egg wash with no written plan. Provided a copy and instructed how to fill it out Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf

Basic - Ceiling/ceiling shows damage or is in disrepair. Flaking off above cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of dishwasher Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading "0". Advised to remake bucket, now reading 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Different spices on cooks line Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1/2022. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut ham 47/48f and cooked corn 46/48f in top of flip cooler with lid open. Manager added ice to top containers and closed flip top to cold hold between orders. Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Mixer head. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by utensils at bar and by container of shrimp in kitchen. All removed for access. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels provided at handwash sink. At kitchen hand sink. Provided. Corrected On-Site Warning

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. No proof of any training for any employees. Approximately 8/10 food service staff working during inspection. Warning

Intermediate - No soap provided at handwash sink. At bar. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over cook line area. Damage covered with tape. Warning

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees with no hair restraints. Warning

Basic - Employee with soiled clothing. Warning

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp. Manager put in ice. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 92f. Moved to stove top. Corrective Action Taken Warning

Basic - No copy of latest inspection report available. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to steam table. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Smoked fish dip 47-48° 1 lbs. hard boiled eggs 47-48°.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked fish dip 47-48° 1 lbs. hard boiled eggs 47-48°.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavy.

Intermediate - Handwash sink not accessible for employee use at all times. Jacket and other items stuffed in sink basin in bar.

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

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. All employees not holding manager certification are required to be trained with an approved program within 60 days of hire. All new with 3 plus certified managers

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice bin at lip around top edge.

Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen.

Basic - Cutting boards have cut marks and are no longer cleanable.

Basic - Floor soiled/has accumulation of debris and grease, in particular under cooking equipment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cutting on a terry type towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters heavily soiled.