SMOKEY BONES BAR & FIRE GRILL #7610

High Priority - Dented/rusted cans present. See stop sale. Vegetarian beans

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.tested at 0 ppm, retested at 0 ppm, adjusted the operator to use his 3 comp sink

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran the machine 3 times , sanitizer tested at 0 ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 fruit flies in the dry storage area Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board slightly soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on the cookline

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.ceiling leaking water in the kitchen

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

Basic - Floor tiles missing and/or in disrepair.near the ware wash area

Basic - Floors not maintained smooth and durable. In the walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.ice build up in the walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of the microwave slightly soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers

Basic - Old labels stuck to food containers after cleaning. On clean equipment

Basic - Water leaking from pipe and/or faucet/handle.dishwasher machine leaking when in use

High Priority - Dented/rusted cans present. See stop sale. 3 cans of turkey gravy Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Small soda machine/waitstation area. 5 or 6 - 2 in main bar Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available undercooked Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and beef over precooked sausage walk in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Feta 44F, chicken 45-46F, portioned chicken 52F, shredded cheese 43- 45F top of cookline cooler next to handsink. Lid open and cooler partially stocked earlier in the day. Advised to service unit - bar improperly iced milk 52F. Operator iced more fully - expo area sour cream 42-48F. Advised to fill less and cover Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 soda nozzles in the bar Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cookline; Expo area Warning

Intermediate - No soap provided at handwash sink. end of cookline Smoker area Bar. Corrected on site Corrective Action Taken Warning

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. None of the handsink hot water reaches 85F. In smoker room, no water from hot side of sink Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above reach in cooler on cookline Warning

Basic - Floor tiles missing and/or in disrepair. - In front of three compartment sink - walk in freezer, ice and broken floor tiles Warning

Basic - Food stored on floor. Case in the freezer Warning

Basic - Grease on the ground around grease recycle container Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees. End of cookline Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cookline warmers Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Cookline handsink Warning

Basic - Water leaking from pipe and/or faucet/handle. Under dish machine Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage 47-49F, raw beef Patties 46-49F - From follow-up inspection 2023-06-22: Sausage 50° Raw beef 46° Time Extended

Intermediate - - From initial inspection : Intermediate - Cook-chill oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not functioning in food preparation area. Must be repaired/reinstalled in the same location. -hand sink not fully assembled to prevent wastewater from pouring out of pipe when running hand sink across from smokers. Callback inspection shall occur in 7 days to verify Warning - From follow-up inspection 2023-06-22: Sink is under repair plumber to return tomorrow with parts needed. One day extension requested Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink in dish pit - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -knife holder - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe at hand sink in back. - From follow-up inspection 2023-06-22: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with clean equipment. -employee changed gloves after handling soiled equipment in dish pit without washing hands

High Priority - Thermometer used to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage 47-49F, raw beef Patties 46-49F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sliced brisket 119F less than 2 hours, manager reheated

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quat un bar exceeds 500ppm, manager added more water

Intermediate - Cook-chill oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink up front with employee items blocking access

Intermediate - Handwash sink not functioning in food preparation area. Must be repaired/reinstalled in the same location. -hand sink not fully assembled to prevent wastewater from pouring out of pipe when running hand sink across from smokers. Callback inspection shall occur in 7 days to verify Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink in dish pit

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Equipment in poor repair. -knife holder

Basic - Floor soiled/has accumulation of debris. -some grease accumulation on floor near smokers

Basic - No handwashing sign provided at a hand sink used by food employees. -at bar

Basic - Water leaking from pipe at hand sink in back.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in the dry storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (49F - Cold Holding), operator stated they had just portioned the chicken in bags. Operator discarded the 2 bags out of the temperature. sour cream (52F - Cold Holding); shredded cheese (59F - Cold Holding) Operator added water to make an ice bath and bring the temperature down to at least 41F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on soda gum in the bar area. Observed can opener soiled. Observed cutting boards soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Bar area is hard to get in and wash hands. At the end of the hot line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed slices of jalapeños on the front hand wash sink in front of the dish room. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The end of the hot line, in smoke room and front beverage are. Repeat Violation

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. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. In the smoke room area Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile missing in the women's bathroom. Also in front of the walk in cooler, tile or vent missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Thought out the kitchen Repeat Violation

Basic - Drain cover(s) missing. Observed drain cover missing: Back prep kitchen area Bar area Beverage storage area Ice machine area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle of Sprite and a bag of candy on top of the prep area in the grill station.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without beard guard, employee put on a beard guard.Corrected On-Site Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint, employee put on a cap. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap, bottom of the exit/emergency door to the back of the kitchen Repeat Violation

Basic - Floor soiled/has accumulation of debris. Underneath the kitchen equipment

Basic - Floor tiles missing and/or in disrepair. Inside the walk in freezer Repeat Violation

Basic - Hole in or other damage to wall. Observed large wall disrepair by the ice machine. Also underneath employee hand sink in dishwasher area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Checked all microwave soiled

Basic - Light not functioning. Observed 2 lights burnt out on the hood system. 1 by the grill station and 1 in the back prep area.

Basic - Missing drain plug at dumpster. Missing both plugs, advised to contact the company to have them replaced.

Basic - No copy of latest inspection report available. Last inspection on hand from 2/18/2021

Basic - No handwashing sign provided at a hand sink used by food employees. The end of the hot line, in smoke room and front beverage are. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket from all reach in cooler soiled Fan covers in the walk in cooler

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Thought the kitchen Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking in bar area dump sink and 3 compartment sink. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings 67° Per operator wings went in smoker 9:30 am. Cooking time 1 hour. When I 2:40 pm arrived chicken wings were being pulled from smoker. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food items are in reach in cooler under chargrill held longer than 4 hours per operator. ground beef patties (47F - Cold Holding); salmon (47F - Cold Holding); mahi-mahi (45F - Cold Holding); raw shrimp (45F - Cold Holding); raw steak (45F. - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on expo next to clean plates. Spray bottle of cleaner stored next to clean chargrillers. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located under hand sink in dish area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cooks line used to fill container for hot holding unit. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on expo. Warning

Intermediate - No soap provided at handwash sink. Hand sink at cooks line. Warning

Intermediate - Operator unable to provide original certificate for employees trained. Warning

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

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. White Tank located next to bag n box rack. Warning

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo boxes stored in storage area. Warning

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

Basic - Equipment in poor repair. Walk-in cooler door gasket . Warning

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

Basic - Floor area(s) covered with standing water. Floor at expo Dish area Warning

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the kitchen area. Missing tile and grout in walk-in and freezer. Warning

Basic - Food stored on floor. Ketchup in dry storage area Warning

Basic - Hole in or other damage to wall. Wall at mop sink. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at back prep area, cooks line, Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. Dishwasher area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area Throughout entire kitchen area. Warning

Basic - Water leaking from pipe and/or faucet/handle. Sink at front will not turn off at faucet. Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning stored in dry stock area. Warning