TRAY'S COOKOUT

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-08-21: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning - From follow-up inspection 2024-08-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Warning - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Wooden cutting board. Warning - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Walk in cooler not operating. No TCS FOODS stored in cooler. Warning - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under fryers. -In kitchen. Warning - From follow-up inspection 2024-08-21: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries.

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

Intermediate - No soap provided at handwash sink. -In kitchen. Repeat Violation

Basic - Equipment in poor repair. -Walk in cooler is currently down. Per operator technician is scheduled for repair. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. -Under oven. -Under three compartment sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of stove. -Top of chest freezer. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Forks.

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

Intermediate - No soap provided at handwash sink. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -Wooden cutting board.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Walk in cooler fan cover.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open water bottles in walk in cooler. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Wood food-contact surface not properly sealed. Walk in cooler shelves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over hot dogs. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes not separate from dry goods.

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner. -Chicken in standing water.

Basic - Trash receptacles not provided where needed in establishment. At front handsink.

Basic - Wood food-contact surface not properly sealed. Walk in cooler shelves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken strips 117f. Less than 2 hours. Operator turned up heat. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection". Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in front handsink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Floor soiled/has accumulation of debris. Under fryers.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Single-service articles improperly stored. To go trays on floor.

Basic - Trash receptacles not provided where needed in establishment. Front handsink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen.

Basic - Wood food-contact surface not properly sealed. Walk in cooler shelves.