DUSTIN'S BAR-B-Q #6

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken gumbo (112F - Hot Holding); broccoli cheese (130F - Hot Holding) in steam well less than 4hrs per operator. chicken gumbo (164 - reheated) ; broccoli cheese (165F - reheated) Corrected On-Site - From follow-up inspection 2024-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed Corrective Action Taken - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. In small prep area over hand sink - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table Employee drink on table over portion cups Corrected On-Site - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse next to clean bins - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Employee stacking wet dishes on dish rack - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on potato salad container in walk in cooler Corrected On-Site - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used to scoop tater tot's in freezer at expo station. Handle in egg container in walk in cooler Handle in seasoning container Portion cup used to scoop salt Corrected On-Site - From follow-up inspection 2024-10-03: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters not covered or inverted in small prep area Aluminum pans in dry storage area Corrected On-Site - From follow-up inspection 2024-10-03: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to lined bottom of cut leafy green containers in walk on cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 14 racks of baby back ribs Rack of cooked baby back ribs. Per manager, items are brought out from the walk in cooler and placed on the line for service. Items on tray on table next to grill. Per manager items brought out at 9:30am, at 1:36pm items at 80f degrees and over 4 hours. Items need to be discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rack of cooked baby back ribs. Per manager, items are brought out from the walk in cooler and placed on the line for service. Items on tray on table next to grill. Per manager items brought out at 9:30am, at 1:36pm items at 80f degrees and over 4 hours. Items need to be discarded

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Paint finger nails for server scooping ice with a metal ice scoop, no protection or gloves

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slice that is not used Both hot boxes at cook line have a heavy debris build up

Intermediate - Handwash sink used for purposes other than handwashing. Knife in basin of hand sink in back prep, smoker area Corrected On-Site

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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan to get racks of cooked baby ribs at cook line for 4 hours instead of keeping items cold at 41f or below

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches for server

Basic - Equipment in poor repair. Torn gaskets on stand up cooler at server area

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hood filters Gaskets hav3 heavy debris build up in stand up cooler at server area

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves in cooler at cook line across from grill And in cooler in server area

Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line across from grill

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at cooks line 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. Printed operator food employee reporting agreement and observed employees signing document Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At storage area observed one green cutting board and three white cutting boards Small soufflé containers used instead of scoop for sugar and bacon bits

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee preparing food with his hair hanging forward Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor next to hand was sink at cooks line

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on ice machine at the wait station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over both smoker doors

Basic - Working containers of food removed from original container not identified by common name. Sugar at prep area across from dish wash area with no label

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

Basic - Bowl or other container with no handle used to dispense food.Foam cup and black bowl use to scoop appetizers stored on reach in freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack. Repeat Violation

Basic - Equipment in poor repair.Gasket on reach in freezer on cook line.

Basic - Light not functioning.Bulb out on hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer shelves have debris.

Intermediate - Handwash sink used for purposes other than handwashing.Employee filling sanitizer bucket on hand wash sink located on servers station.

Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle containing purple chemical . Bottle stored on dish area no label.

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.Employees drinking from a cup with no lid while standing on prep area. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.Employee eating fruit while been on prep area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee slicing bread while wearing a bracelet. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on fry rack. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in coolers shelves have mold like substance.

Basic - Silverware/utensils dried with a towel/cloth.Metal pan dried with cloth by dish person.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Mold like substance on walk in coolers walls.

Basic - - From initial inspection : Basic - Equipment in poor repair.Reach in cooler under slicer in cook line with ambient air cooling of 60F. Reach in cooler under steamer . - From follow-up inspection 2022-08-31: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Ribs cooling overnight and kept at walk in cooler with temperatures raging from 45-62F.

High Priority - Displayed food not properly protected from contamination.Three rows of ice cream cones exposed next to soft serve machine.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over pulled pork in reach in cooler across from flat top. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken stored over raw shrimp in reach in freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Ribs cooling for overnight at walk in cooler with temperatures raging from 45-62F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butters kept at reach in cooler in servers area 48F.

Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop okra at reach in freezer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee coffee and food stored at prep table in food prep area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.Cambros in drying rack in front of office. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.

High Priority - Food with mold-like growth. See stop sale.Strawberry sauce placed at servers cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Gray trash can use to store sugar.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.And no hand wash . Employee went to the back to take cleaner that was placed in prep sink and didn't wash hands or change gloves when he came back to prep hamburgers. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned coleslaw at the reach in cooler located by the to go area. Temperatures between 47-49°

High Priority - Toxic substance/chemical improperly stored.Chemical bottled placed at prep sink across from cook line. And sanitizer spray bottle by bbq sauces.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 10-4-21 , per prep person at walking cooler not date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Debris at slicer by expo window.

Intermediate - Spray bottle containing toxic substance not labeled . Numerous spay bottles throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee food bowls stored over soda boxes stored by the office.

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers at drying rack in dish area. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.Per manager still in process of cleaning. Also the area around the hood filters system needs to be clean.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Pan sitting on top of grill.

Basic - Interior of hot boxes in cook line area has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris in reach in cooler under steamer. And torn gaskets.

Basic - Walk-in cooler/freezer shelves with food debris.

Basic - Water leaking from pipe and/or faucet/handle in three bay sink .

Basic - Working containers of food removed from original container not identified by common name.No label in bulk containers and no food liner. Garbage cans located in the dry storage area.

High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of tomatoes

Intermediate - Handwash sink not accessible for employee use at all times. All hand sinks through out the facility Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife was placed at hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at ware wash area Corrected On-Site

Basic - Employee eating while preparing food. Pantry employee was eating fruit while preparing food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone charging in servers area table Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server was shopping ice and she have bracelets and rings on .

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

Basic - Employee with no hair restraint while engaging in food preparation. One employee had no hair restrained and the other employee that was cooking had a hat but the dreadlocks touched his shirt . Corrected On-Site

Basic - Hood filters/grease extractors not cleaned Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook-line on prep table underneath steam table Corrected On-Site