J & T SMOKEHOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47f. Less than 4 hours. Advised to rapid chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125f. Less than 2 hours. Advised to reheat to 165f or above. Repeat Violation

Basic - Food stored on floor. Gallon of bbq sauce.

Basic - Single-service articles improperly stored. To go containers on floor. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Collards 119f. Advised to reheat.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food-contact surface not smooth and easily cleanable. Handle on meat cleaver held together with tape.