RED BARN WINGS AND MORE

High Priority - Food placed in soiled container/equipment. Food ice stored in mop bucket. Ice discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs on top shelf in reach-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at 48°, shrimp at 60°. Iced during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink.

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and dishroom.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Pork chops.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Basic - Food stored on floor. Case of chicken. Properly stored during inspection. Corrected On-Site

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

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

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/ Quinton White 1-26-17.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Single-service articles improperly stored. Togo trays.