NICKY’S GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in stand up unit 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. An opener blade is soiled Frozen drink machine nozzles are soiled Corrected On-Site

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

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.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from triple sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in lift lid unit Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.removed from the kitchen and put into storage Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed pink non food grade food service wipes in food containers underneath food

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.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink dispenser nozzles are soiled with mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times.garbage can and boxes in front of handwashing sink in cook area

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Courtney

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outdoor Hot pepper, relish pickle Condiment holder and lid are soiled

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped Plastic forks and knives stored in an open tray outside not protected from contamination .

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

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

Basic - Flat top table bottom shelves with rust that has pitted the surface.

Basic - No Heimlich maneuver/choking sign posted. poster was emailed to Brian. Corrective Action Taken

Basic - Oil containers stored on floor.

Basic - Unclean building components, attachments or fixtures.hood filters are soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. grill stand rusting and soiled.

Basic - Ripped/worn tin foil used as shelf cover.

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

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.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage cans Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

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.

Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature Poultry (41F - Cold Holding); Poultry (55F - Cold Holding); Pork (55F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (41F - Cold Holding); Poultry (55F - Cold Holding); Pork (55F - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. Grill cleaner on prep table.

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. Beverage air stand up unit is not cold holding @42F or below

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusting shelves in beverage air unit. Reach in cooler gaskets are soiled

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table holding grill is rusting on top

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot dogs (53*°F - Cold Holding); Beef (53*°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (53*°F - Cold Holding); Beef (53*°F - Cold Holding)

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. Arthur Moore

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. Stand up unit Beverage air across from triple sink.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cookline Reach in cooler gaskets are soiled.