HOG HEAVEN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheddar cheese (55F - Cold Holding); salsa (58F - Cold Holding); Poultry (46*F - Cold Holding); cooked chicken wings

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (55F - Cold Holding); salsa (58F - Cold Holding); Poultry (46*F - Cold Holding); cooked chicken wings

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

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

Basic - Bowl or other container with no handle used to dispense food in ice bin

Basic - Cleaned and sanitized equipment or utensils not properly stored. Containers Stored on the floor

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

Basic - Food stored on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Lift lid 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.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken cooked ribs potato salad slaw not date marked in the walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (52F - Cold Holding); shrimp (47F - Cold Holding); Fish (45*F - Cold Holding)all food in this unit was either relocated to the walkin cooler or put on ice to rapid cool down Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is rusted and soiled .

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

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

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. Lift lid unit on cook line holding raw fish fish shrimp and pork is not cold holding at 41F or below. Corrective Action Taken

Basic - Grease receptacle lid open, broken, or missing. Corrected On-Site Repeat Violation

Basic - Oil and chips stored on floor in dry storage area

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled

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

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

Intermediate - No soap provided at handwash sink. @prep room

Basic - Food stored on floor. New Oil containers on the floor

Basic - Grease receptacle lid open.

Basic - Ice bucket stored on floor between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. @prep room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The back door hand contact surface is soiled with grease residue .

Portable fire extinguisher gauge in red zone. For reporting purposes only. The fire extinguisher by the back door where the smoker is located.

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. 100ppm chlorine Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times at end of cook line

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in prep room

Basic - Faucet/handle corroded at plumbing fixture, handwashing sink in prep room

Basic - Food stored outside. Bread stored in refrigerator outside Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Open dumpster lid.

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

Basic - Waste line missing at soda gun holster.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.200 ppm quaternary Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (57F - Cold Holding); cheese (57F - Cold Holding); cut tomatoes (57*F - Cold Holding) all tcs foods were put into the walk-in cooler to rapid cool

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ribs in hot holding cabinet are at 125F, warning cabinet was turned up to higher temperature Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times@ End of the cook line , block by garbage can and chips

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in the prep room handwashing sink

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/

Intermediate - No soap provided at handwash sink. @ Prep room

Intermediate - The can opener blade is soiled with food debris, mold-like substance or slime.

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

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towels for handwashing sink are installed over the triple sink

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. Lift lid cooler at the end of cook line is at 57F . Food was removed and disacarded by the manager.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on slicer and food prep table in prep area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In lift lid cooler

Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar handwashing sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.prep room handwashing sink faucet is corroded and uncleanable . Walk-in cooler door gaskets are soiled Outdoor bar soda gun holsters are soiled

Basic - Open dumpster lid.

Basic - Waste line missing at soda gun holster at outside bar

High Priority - Container of medicine improperly stored. On shelving above microwave

Intermediate - Handwash sink not accessible for employee use at all times. At the end of cookline blocked by chips and garbage can.

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in handwash sink

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling duct work ,vents soiled with accumulated dust above cookline

Basic - Cutting board has cut marks and is no longer cleanable. Observed green and white cutting boards are soiled and cut beyond cleanable.

Basic - Food stored on floor. Oil containers

Basic - No Heimlich maneuver/choking sign posted.printed and posted Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45F - Cold Holding); shrimp (45F - Cold Holding)ice was added to containers Corrective Action Taken

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. Poster was emailed to operator.

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. Form was emailed to the operator.

Basic - Time/temperature control for safety food thawed in an improper manner.conch thawing isn standing waer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 44F . Pork 44 F in walk in cooler . Items out of temp for less than 4 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Intermediate - Handwash sink not accessible for employee use at all times.

Basic - Employee with ineffective hair restraint while engaging in food preparation.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Freezer door in disrepair

Basic - Food being prepared outside. Observed food preparation equipment such as cutting boards and knives and seasonings stored outside under canopy next the smoker . NO FOOD PREPARATION OUTSIDE. All food preparation equipment including cutting boards a knives and seasoning are being relocated to inside the restaurant kitchen. Corrective Action Taken

Basic - In-use utensil stored in sanitizer between uses.

Basic - No handwashing sign provided at a hand sink used by food employees.in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are soiled in walk-in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink On end of cook line blocked by garbage can and fan

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water in kitchen

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

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cook shelves are peeling paint. - From follow-up inspection 2022-01-20: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cook shelves are peeling paint. Time Extended