ARTMAN COUNTRY SMOKEHOUSE CO

High Priority - Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (vegetable cooler), container with marinara sauce with mold like substance.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, inside Hot holding cabinet, pork 120-132F, manager moved to oven to reheated. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near back door.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provide a digital copy.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area, no water, Manager turned On the water during inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For four employees, three of them on site. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables.

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

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked container in front of triple sink with old sticker residues, also at the front line, slaw container lid with old sticker residue.

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at the prep area faucet in disrepair (constant dripping).

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Reach-in cooler at the cook line, ham date marked 10/19/25.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, meatballs 122, manager moved to oven to reheated. Corrective Action Taken

Intermediate - Well water testing report/documentation is not available upon request. Report from 09/10/2024.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with black mold like substance.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, Cold holding: stiffed peppers 48F, cheese 47F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, Cold holding: stiffed peppers 48F, cheese 47F

Intermediate - Handwash sink not accessible for employee use at all times. Sin at the prep area blocked by cases, manager moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni salad in reach in cooler made 10/4, should have been discarded 10/10.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 120-128F in hot holding case, manager began reheating. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of disinfectant cleaner on prep table in kitchen. Moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves soiled with food debris. Interior of large oven soiled with food debris. Soda nozzles with slimy substance. Nozzles were cleaned during this inspection. Corrective Action Taken

Basic - Food stored in a prohibited area. Female employee filling sauce cups in dining area. Bag of personal food on shelf over mayo in reach in cooler. Employee moved to the back and bag of food was moved. Corrected On-Site

Basic - Open dumpster lid. One lid open on dumpster. Closed. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, mashed potatoes 119, gravy 123, manager reheated to 165F. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy, manager printed and posted. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Near back door area, manager moved off the floor. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, container not labeled, manage labeled sugar. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, brisket 110F and 112F, manager moved to smoker. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor, manager moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. WD 40 stored above prep table, manager moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the prep area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Some drinks on prep tables, manager moved all. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. At the front display area, beans lid cracked, manager discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, container not labeled, manager labeled "flour". Corrected On-Site

High Priority - Container of medicine improperly stored. At the cook line, medicine on prep table, manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, pork 115°, manager moved and reheated to 165°. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hws at the prep area, No water available, manager turned on and off the water (knob not working properly).

Basic - Equipment in poor repair. Handwash sink knobs at the prep area.

Basic - Floor area(s) covered with standing water. In walk-in cooler

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, manager switch to chlorine 50ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area, manager labeled "sugar". Corrected On-Site

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/ One female card expired

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on top of microwave, manager moved, also at the back area above dry goods, all moved. Corrected On-Site