VOODOO BBQ

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - pan of chicken salad in walk-in cooler dated for 07/19/2022. Assistant General Manager discarded at her discretion. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - pan of chicken salad on line temping at 46° F, was made on 07/19/2022; - pan of cut iceberg lettuce temping at 46° F on line, was prepared on 07/25/2022; - pan of romaine and iceberg lettuce in reach-in cooler temping at 45° F, was prepared on 07/25/2022. Assistant General Manager discarded all items at her discretion.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut lettuce 46° F, chicken salad 46° F, cut romaine and ice berg 45° F. Items discarded at Assistant General Manager's discretion. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - lettuce 55° F, sliced tomatoes 55° F, potato salad 56° F, coleslaw 56° F, shredded cheddar cheese 55° F. All items less than 1 hour. Manager moved to reach-in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade dirty. Employee cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - hand-wash sink on cook line used as a dump sink, dried batter in it. Manager washed during inspection. Corrected On-Site

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. - shift manager states the training records are with the General Manager. Warning

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. - make-line not keeping food cold: lettuce 55° F, sliced tomatoes 55° F, potato salad 56° F, coleslaw 56° F, shredded cheese 55° F(all items less than one hour. Shift manager moved to reach-in cooler). Corrective Action Taken