SAUDIE'S RESTAURANT

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -in kitchen

Basic - Equipment in poor repair. -silver reach in cooler seals torn

Basic - Food stored on floor. -cooking oil next to oven

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -above prep table

Basic - No handwashing sign provided at a hand sink used by food employees. -at hand wash sink in kitchen

Basic - Outer openings not protected with self-closing doors. -rear kitchen door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (80F - Cold Holding)

Intermediate - Non-pitting surface rust on food-contact equipment. -glass front reach in cooler

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to 3 compartment sink

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items stored on food storage and dish shelf in kitchen closet

Basic - Equipment in poor repair. -rice cooker handles broken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop in bean bin in contact with food item

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

Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to 3 compartment sink Repeat Violation

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

Basic - Outer openings not protected with self-closing doors. -kitchen door -dry storage exit door

Basic - Reuse of single-service or single-use articles. -margarine container reused for food storage in reach in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. -raw beef thawed in standing water

Marked exit/path to marked exit blocked. For reporting purposes only. -kitchen exit door blocked by trash bin

Portable fire extinguisher gauge in red zone. For reporting purposes only. -kitchen extinguisher next to exit door

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator items have been cooling over 5 hours Cooked beans (99F - Cooling); Cabbage and eggplant (99F - Cooling);

High Priority - Roach activity present as evidenced by live roaches found. One live roach by the back door.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per manager from the night before Raw goat meat (51F - Cold Holding) Cooked beans (99F - Cooling); Cabbage and eggplant (99F - Cooling);

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager from the night before Raw goat meat (51F - Cold Holding)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food has been sitting on counter to cool not refrigerated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing Date of birth operator filled out Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tie in Kitchen area soiled. Vents in kitchen area soiled.

Basic - Dish shelves with rust that has pitted the surface. Shelf above three compartment sink rusted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Manager removed. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Wooden spoons in the kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back dining area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover in prep area missing.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment and under three compartment sink soiled. Wall by hand sink soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator items we put in cooler from the night before. Chicken Gravy (70F - Cooling); Beef Gravy (68F - Cooling)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator items we put in cooler from the night before. Chicken Gravy (70F - Cooling); Beef Gravy (68F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice and beans (47F - Cold Holding) less than four hours per manager. Operator placed in freezer for quick chill. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items were. Placed in deep plastic containers and covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed peppers in hand sink.

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

Basic - Employee eating in a food preparation or other restricted area. One employee eating while preparing vegetables in prep area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle next to single service container next to rice cooker.

Basic - Equipment in poor repair. Reach in cooler handle in dining area is broken Repeat Violation

Basic - Food stored on floor. Bucket of beef Bottle of cooking oil Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice and beans containers Corrected On-Site

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

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed Carrots, Lettuce and cabbage being peeled and cut without washing. Operator corrected employees and items were washed before continuing to peel. Corrective Action Taken

Basic - Reach-in Freezer interior/shelves have accumulation of soil residues. White reach in freezer in the kitchen Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef sitting in sink to thaw. Operator turn faucet on to run. Corrective Action Taken Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket by back door.

High Priority - Nonfood-grade bags used in direct contact with food. Bell peppers red and green, limes stored in retail bags in cold holding unit employee area. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over bean soup in reach in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of alcohol store on top of container of coffee in back room area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in the kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the public bathroom.

Intermediate - No soap provided at handwash sink. In the kitchen Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in reach in cooler in the kitchen prepared 2 days before . Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Corrected On-Site

Basic - Equipment in poor repair. Two reach in freezers in dining back room area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Food stored on floor. Bottle of cooking oil in the back dry storage area. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Under the steam table in kitchen area.

Basic - Light shield damaged/in disrepair. In dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand Sink next to the three compartment sink in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen, Back splash at burner stove Repeat Violation

Basic - Plumbing system in disrepair. Water leak at hand sink In employee area.

Basic - Stored food not covered. Prepared food in the reach in cooler in kitchen area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Snapper fish sitting in sink to thaw. Operator turned faucet on to keep water running to thaw. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked goat. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet Mop in mop bucket in back storage.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -All prepared foods in both cold holding unit. - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Kitchen area Repeat Violation - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - Atosa cold holding unit in kitchen area. - gasket on white freezer in employee area. - From follow-up inspection 2023-12-08: - Atosa cold holding unit in kitchen area.(complied) Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - black splash on stove Repeat Violation - From follow-up inspection 2023-12-08: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Spinach stored on double door reach in freezer. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Surface cleaner next to plastic wrap next to dining room. 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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish storage shelf soiled Repeat Violation

Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on top of clean equipment under preparation table. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored on shelf by three compartment sink.

Basic - Food stored on floor. Corn meal bags on floor at dry storage room. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by three compartment sink in the kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system at cook line. Exterior of pans with grease burned buildup.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on double door reach in cooler in the kitchen. Corrected On-Site

Basic - Single-service articles improperly stored. Boxes with to go containers stored on floor in room storage area. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Cooked beef reach in freezer. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Goat head inside grocery bag in upright freezer in the kitchen. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over cooked beans in-up right freezer in the kitchen. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 112°F, 115°F, 116°F more than two hours per operator.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked chicken 112°F, 115°F, 116°F more than two hours per operator at steam table.

High Priority - Toxic substance/chemical improperly stored. Glass cleaner next to avocados in storage room in the kitchen Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee wash- rinse but not sanitize bowl at three compartment sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker interior soiled. Dish storage shelves are soiled.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen cooked beans in upright freezer in the kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in storage room located in the kitchen. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé bowl inside cut cabbage. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen 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 keys in dry storage shelf in the kitchen. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets in reach in freezer at server station Repeat Violation

Basic - Food stored on floor. Oil containers in dry storage area by dining room.

Basic - No handwashing sign provided at a hand sink used by food employees. Sing is missing In the restroom. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. To go containers stored in floor in dry storage by dining area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under the prep table Corrected On-Site

Basic - outside of dumpster not clean. Several people use the dumpster.

High Priority - Nonfood-grade bags used in direct contact with food/ meat stored in non food grade bags, reach in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2022.

High Priority - Raw animal food stored over or with unwashed produce./raw shell eggs stored over unwashed cabbage, kitchen vegetable reach in cooler/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw fish stored over cut cabbage in kitchen meat cooler/ Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair./ceiling tiles with water damage in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public./employee's food in kitchen meat reach in cooler/ 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's bag stored with food, kitchen storage rack/ Corrected On-Site

Basic - Equipment in poor repair./kitchen vegetable reach in cooler right door gasket torn.

Basic - Ice buildup in reach-in freezer/white reach in freezer in kitchen/ Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees./kitchen hand sink/ Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./yellow corn powder not labeled/storage room/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked goat 44F, less than 4 hours per manager/moved back to reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./white rice 126F, less than 4 hours per manager/reheated to 165F. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked goat, cooked chicken, cooked beans, cooked vegetables/reach in coolers.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./4 employees training certificates expired.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./kitchen hand sink/ Corrected On-Site

Basic - Employee beverage container on a food storage rack, kitchen/ 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's handbag stored next to food/to go order/ Corrected On-Site

Basic - Ice buildup in reach-in freezers/all chest reach in freezers.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Beans and rice scoop/hot holding unit/ Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees./kitchen/ Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner./raw turkey thawed in standing water/ Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes over sauces, vegetable reach in cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line.