APALACHEE RESTAURANT

Basic - Ceiling tile missing. Kitchen ceiling tiles missing in kitchen above prep area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease build up on kitchen ceiling tiles and vents. Repeat Violation

Basic - Ceiling tile missing. Several kitchen ceiling tiles missing above prep area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease build up on kitchen ceiling tiles and vents. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in door has food debris build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls has grease build up on them. Repeat Violation

Basic - Ceiling tile missing. Missing ceiling tiles above cook line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty and grease build up in kitchen above cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease build upon the edge of vent in kitchen above cooks line. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves build up of food debris.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 46F, peas 46F, walk in cooler. Per operator made yesterday. See stop sale

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. 0 ppm . Machine repaired and checked at 100 ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License made corrected on site Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Peas and rice

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 56F, cheese 56F, tomato 56F. Less than 4 hours per operator, put in freezer to rapid cool at 10:40; ham 36F, cheese 41F, tomato 36F, at 11:50. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Degreaser above prep counter, properly stored correct on site Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

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

Intermediate - No hot running water at hand sink

Basic - Ceiling tile missing. Above cooks line

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. Flip top prep table top not maintaining 41F, or colder.

Basic - Nonfood-contact surface soiled with grease. Edge of hood grease dripping

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand sink

Basic - Working containers of food removed from original container not identified by common name. Flour and cornmeal

Basic - Ceiling vent in the men's restroom shows damage and is hanging in disrepair.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust throughout the kitchen.

Basic - Floor soiled/has accumulation of debris and grease behind the fryers and cooks line.

Basic - Uncovered flour stored near sink in kitchen exposed to splash. Observed the manager remove the uncovered flour and placed a lid on the flour. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust located by the hand washing sink and by the stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in reach in cooler since 11am cold held above 41F at 11:50am: Cheese 48F, cut lettuce 50F, cut tomatoes 47F, chicken 50F, ham 49F. Observed manager place food on ice.

Intermediate - Handwash sink in front counter used for purposes other than handwashing. Observed employee use sink to fill up jug.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance and in disrepair.

Basic - Dead roaches on premises. Observed 1 dead roach on floor in back kitchen. Observed manager remove dead roach and clean and sanitize surfaces. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone placed next to clean dishes.

Basic - Equipment and utensils not properly air-dried - wet nesting to left of the dishmachine.

Basic - Food stored on floor. Observed soda bottles stored on floor in event lobby. Observed fresh oil stored floor back kitchen area. Observed employee remove oil from floor. Corrected On-Site

Basic - In-use utensil used to dispense peach cobbler stored in standing water less than 135 degrees Fahrenheit at 83F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil buildup throughout kitchen and back kitchen on floors and shelves.

Basic - Uncovered flour stored near sink in kitchen exposed to splash.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Greens cooling from previous day at 51F.

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. 0 ppm. Sink set up correctly

High Priority - Displayed food not properly protected from contamination. Brownies on buffet. Covered with wax paper. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Lemons.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed in three compartment sink no sanitizer. 3 compartment sink. Sink set up at 12:50 pm, 150 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 54F, cheese at 58F in prep counter , less than 4 hours per operator. Items put on ice. Pork 48F, chicken 49F, less than 4 hours , items iced during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Batter and eggs, Time marked during inspection. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know how to set up sani sink. Manager instructed employee to set up sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large prep table cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Tongs were inside the hand washing sink near the stove. Tongs removed during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of mold like substance. Dish machine area and wall.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through out entire kitchen , around vents in dining area.

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. Walk in cooler. Pork at 48F, chicken at 49F, less than 4 hours per operator, items iced during inspection. Corrective Action Taken

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sani step.

Basic - Equipment in poor repair. Hot hold cabinet and walk in cooler doors not properly closing and sealing.

Basic - Floor soiled/has accumulation of debris. Entire kitchen under equipment and counters.

Basic - Food stored on floor. Containers of oil in stockroom. Properly stored during inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. For walk-in.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables and fryers.

Basic - Walk-in cooler interior soiled. Fan guards , coils , walls.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by garbage can.

Basic - Worn, torn and/or soiled floors/carpeting. Dining area.

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-11-23: Walk-in cooler shelves with rust that has pitted the surface. Time Extended