P&D SOULFOOD KITCHEN INC

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mac and cheese (47F - Cold Holding); baked chicken (48F - Cold Holding); collard greens (48F - Cold Holding); fish (48F); chicken (47F - Cold Holding) in walk in cooler over 4 hours per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mac and cheese (47F - Cold Holding); baked chicken (48F - Cold Holding); collard greens (48F - Cold Holding); fish (48F); chicken (47F - Cold Holding) in walk in cooler over 4 hours per operator. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Aluminum tray pan in hws by walk in cooler. Operator removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Light shield damaged/in disrepair.

High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Employee emptied sink and replaced solution. 100 ppm. Corrected On-Site - From follow-up inspection 2024-12-10: Time Extended - From follow-up inspection 2025-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2024-12-10: Time Extended - From follow-up inspection 2025-02-07: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-12-10: Time Extended - From follow-up inspection 2025-02-07: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-10: Time Extended - From follow-up inspection 2025-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by walk in cooler. - From follow-up inspection 2024-12-10: Time Extended - From follow-up inspection 2025-02-07: Time Extended

High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Employee emptied sink and replaced solution. 100 ppm. Corrected On-Site - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by walk in cooler. - From follow-up inspection 2024-12-10: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings with raw beef on sheet pan in WIC.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oxtail 46° F , stew 46°f , liver 46°f in walk in cooler per operator over 24 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oxtail 46° F , stew 46°f , and liver 46°f in walk in cooler per operator over 24 hours. Operator discarded

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm. Employee emptied sink and replaced solution. 100 ppm. Corrected On-Site

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

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 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.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles by walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork chops (49F - Cold Holding); macaroni and cheese (53F - Cold Holding), majority of foods in walk-in-cooler 49-52F. Per operator cooler was holding foods at proper temperature earlier. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. turkey wings (124F - Hot Holding); pork chops (113F - Hot Holding) less than 4 hours. Heating unit turned down after lunch, operator reheating product. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Provided form to operator employees signed. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked turkey kept on walk in cooler with temperature of 49F, pig feet kept on walk in cooler with temperature of 50F,bbq chicken kept on walk in cooler 50F. Per operator they have been in and out of walk in cooler due to catering. 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.

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

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.

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.

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-03-17: Time extension given per Dennis Watson. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. All lights in kitchen Warning - From follow-up inspection 2022-03-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line? Warning - From follow-up inspection 2022-03-17: Time Extended

Intermediate - Manager or person in charge lacking proof of food manager certification. 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 - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line? Warning