RIB CITY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket 50F cold hold less than 4 hours. Operator double panned foods with ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Green beans 127F hot hold less than 4 hours. Operator placed green beans inside oven to reheat. Rechecked temperature 185F . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated on cleaning can opener daily. Operator cleaned can opener. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice scoop stored inside handwash sink next to ice machine and observed cloth stored inside handwash sink in dishwash area. Educated operator on handwash sink only. Operator removed ice scoop and cloth. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at salad prep station. Educated operator on having smooth and easily cleanable surfaces. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Open dumpster lid on shared plaza dumpster.

High Priority - Container of medicine improperly stored over back prep table for garlic bread. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left side cook line reach-in cooler under service window, hotdogs (49F - Cold Holding); cooked pork ribs (49F - Cold Holding); cooked deli beef (54F - Cold Holding); after one hour per operator. Operator removed plastic cover blocking air from cooler fan, placed foods on ice and closed ajar door to cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled pm back prep table by smoker. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can, near smoker. Operator cleared. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop in handwash sink at entrance to kitchen with ice machine. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at entrance to kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with dust on cook line, prep line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on front service stations. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on back, sides, under cook line cooking equipment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled in back of kitchen. Operator removed for cleaning. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwashing machine uses chlorine sanitizer, no chlorine test kit available.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and vents above cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable at front service stations.

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area. Operator began separating to air dry properly. Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind ice machine in kitchen, under cook line equipment, front line equipment. Repeat Violation

Basic - Hole in or other damage to wall by back exit of kitchen.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In hallway by smokers, scoop handle inside of barbecue sauce. In walk-in cooler scoop handles in baked beans and coleslaw, operator removed all scoops. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook remove gloves after handling raw chicken, don new gloves to change tasks, no handwash. Spoke with employee, employee properly washed hands before donning new gloves to return to work. Corrected On-Site

Basic - Accumulation of debris on top of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, on cook line and attacked service station. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In back kitchen on shelving across from dishwashing area, employee foods not separated from spices and other foods for restaurant.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dishwashing area.

Basic - Floor soiled/has accumulation of debris under ice machine, cook line equipment.

Basic - Single-service articles improperly stored. Coffee filters stored uncovered in dry storage racks, front server station by ice tea machine.. Operator covered filters. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) at front service station and on cook line. Operator replaced buckets, quaternary 200ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. One bottle chemicals stored over bibb in box soda in prep area. One next to food tray liners on cook line. Operator removed the chemicals. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 3 servers, 1 host handling food, no certified food manager present. Certified food manager arrived at time of inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 cook with watch.

Basic - Hole in or other damage to wall. At back entrance to kitchen observed wall separating creating crack. Also cove molding throughout kitchen separating from wall, no longer able to clean in all areas.

Basic - Plumbing system in disrepair. Handwash sink in drink service are cold water tap will not turn on.

Basic - Single-service articles improperly stored. Boxes single service utensils stored on floor in service area.

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in dishwashing area and by walk-in cooler. Warning - From follow-up inspection 2023-12-28: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); operator set up triple sink: Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked ready to eat brisket in front reach in cooler. Operator moved food to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line ribs (70 F - Cold Holding) per operator ribs hand been out for two hours. Ribs were immediately placed into walk in to rapidly cool. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine in kitchen.

Basic - Ceiling tile missing. Above convection oven in back prep kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above convection oven in back prep kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook wearing watch while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint. Employee put on hat. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves, no hand wash.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with built up of food debris on blade.

Intermediate - No soap provided at handwash sink. Observed broken soap dispenser next to ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Food debris/ mold like substance on walk in cooler gasket.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust or grease like substance on air vents in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food at prep table without hair restraint.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs next to cookline 72°F, ribs moved to reachin cooler. In reachin cooler across from cookline, ribs, pork, etc 45°F-50°F, product voluntarily discarded Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food on cookline Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times., blocked by box, box removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, as dump sink by server area Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over washed potatoes Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs 72°F next to cookline. Ribs moved to reachin cooler for cooling and cold holding Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Metal shavings built up on can opener Corrected On-Site

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Small cup used as scoop in bacon Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site