B MACK BUFFET

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook line, bacon (57F - Cold Holding); chicken (58F - Cold Holding); fish (54F - Cold Holding). Returned to walk-in cooler. In walk-in cooler, cheese (44F - Cold Holding); chicken (44F - Cold Holding); rice (45F - Cold Holding). Door opened, ambient at unit 40f. At buffet, cut tomato (54F - Cold Holding); cut lettuce (52F - Cold Holding); cheese (52F - Cold Holding); pasta salad (54F - Cold Holding); slaw (60F - Cold Holding); potato salad (52F - Cold Holding). Items out less than 4 hours. Added ice. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-19: Walk-in cooler- ham 48f, shrimp 52f, fish 48f, cut tomato 47f. Buffet slaw 48f, potato salad 45f, salad bar- cheese 42f, cut tomato 40f. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), container empty. Person in Charge put new container on, retested 200ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook line, bacon (57F - Cold Holding); chicken (58F - Cold Holding); fish (54F - Cold Holding). Returned to walk-in cooler. In walk-in cooler, cheese (44F - Cold Holding); chicken (44F - Cold Holding); rice (45F - Cold Holding). Door opened, ambient at unit 40f. At buffet, cut tomato (54F - Cold Holding); cut lettuce (52F - Cold Holding); cheese (52F - Cold Holding); pasta salad (54F - Cold Holding); slaw (60F - Cold Holding); potato salad (52F - Cold Holding). Items out less than 4 hours. Added ice. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over stove, mac and cheese (127F - Hot Holding). Out for 20 minutes, return to oven. Repeat Violation Admin Complaint

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/ Certified Food Manager , ServSafe Johnathan McKinney expired 6/25/2024. No other Certified Food Manager certification available at time of inspection. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can openers at back and front prep areas, encrusted build up.

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/ At time of inspection, 6 employees present, no Certified Food Manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dish area. Person in Charge supplied Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At front prep area, cup and pan in bulk sugar container. Person in Charge removed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine Repeat Violation

Basic - Food stored on floor. At front prep area, multiple case/bags of produce stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front prep area, utensils in standing water at 75f. Person in Charge removed from water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of fryers have build up.

High Priority - Displayed food not properly protected from contamination. One cold line table where cake and potato salad is stored no sneeze guard Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies flying over buffet line area Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad bar cut tomatoes 50f cut lettuce 47f salad mix 46f Placed more ice under Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage 117f rice 112f mashed potatoes 117f in steam table, Glass warmer cooked chicken 125f Place hot water in steamer to refill Corrective Action Taken Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on drying rack in rear and over prep area in kitchen, moved Corrected On-Site Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table, moved to lower shelf Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce mix 60f cut tomatoes 45f ranch 45f On cold line on ice, not enough ice under pan. Placed pas of ice directly under Corrective Action Taken Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine lid soiled with food debris Warning

Intermediate - Handwash sink used for purposes other than handwashing. Green scrub pads stored in hand sink near drink station. Pans stored in handsink next to triple sink Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in wait station Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Ceiling tile missing. Near back door Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on dish drying area and prep area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags stored on drying rack Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in wait station Warning

Basic - Open dumpster lid. Warning