BBQ TONIGHT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice, 0ppm chlorine Repeat Violation

High Priority - Displayed food not properly protected from contamination. 2 each potatoes in the back reach in cooler

High Priority - Food with mold-like growth. See stop sale. Onion sauce in walking cooler Tomato sauce in walking cooler

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walking cooler tomato sauce, onion sauce, cooked beef, reviewed operator anything cooked over 24 hrs need to be date labeled. Operator stated that it was cooked a couple of days ago.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Back double door reach in cooler: cut lettuce (53F - Cold Holding); cooked potato (63F - Cold Holding); raw beef for kebab (59F - Cold Holding) bbq chicken (46F - Cold Holding), raw chicken (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (53F - Cold Holding); cooked potato (63F - Cold Holding); raw beef for kebab (59F - Cold Holding) bbq chicken (46F - Cold Holding), raw chicken (48F - Cold Holding), fresh salsa (70F - Cold Holding), reviewed temperature with operator for cold holding . Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Probe thermometer soiled -dishwasher rack Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area, by the exit door and next to ice machine Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front kitchen hand wash sink, water temperature 89F Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 3 containers with 5 each dead roaches inside Next unannounced visit per Lissolett Barner Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Salt and sugar container Corrected On-Site

Basic - Ceiling tile missing. Back kitchen area

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 80F, utensils in water container. Advise operator to keep warm at 135F or no water at all.

Basic - Light not functioning. 1 light burnt hood area.

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

Basic - Missing drain plug at dumpster. Shared dumpster

Basic - No handwashing sign provided at a hand sink used by food employees. Both hand sink inside the kitchen prep

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Range full of grease and oven for bread and bbq -both microwave inside top soiled and rusty - reach in cooler gasket in kitchen area -Walking cooler dusty shelves -walking freezer door is heavily soiled Repeat Violation

Basic - Objectionable odors in dish washing area of the establishment.

Basic - Open dumpster lid. Shared dumpster

Basic - Standing water in bottom of reach-in-cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

Basic - Water leaking from pipe and/or faucet/handle. Dish area hand sink Walk in freezer Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Back kitchen area salt and sugar container without label Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ 0 ppm chlorine Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (60F - Cold Holding); ground beef (60F - Cold Holding) less then 4 hours cooked chicken (46F - Cold Holding); tomatoes sauce (46F - Cold Holding) walk in cooler , operator stated door left was open . Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ fried chicken (96F - Hot Holding) less then 4 hours Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ water temp 90 cook line Repeat Violation Warning

Basic - Accumulation of debris on drainboards or equivalent. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation Warning

Basic - Can opener blade not kept sharp - observed metal shavings. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable./ cook line Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris./ throughout kitchen Warning

Basic - Food stored on floor./ bucket with chicken cook line Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation./ cilantro Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ check all Repeat Violation Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout Warning

Basic - Water leaking from pipe and/or faucet/handle./ at 3 comp sink Repeat Violation Warning

High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ by dish area Warning

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./ dish machine 0 ppm chlorine, re-tested 50 ppm chlorine Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/USMAN MOHAMMAD 11/11/16 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ microwave all equipments cook line Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./ check all 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 at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ water temp 85°cook line Corrected On-Site Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Buildup of food debris/soil residue on equipment door handles./ check all Warning

Basic - Can opener blade not kept sharp - observed metal shavings. Warning

Basic - Cutting board has cut marks and is no longer cleanable./ cook line Warning

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor./ cook line Warning

Basic - Floor soiled/has accumulation of debris./ throughout kitchen Warning

Basic - Garbage on the ground and/or pad around dumpster. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all Warning

Basic - No handwashing sign provided at a hand sink used by food employees./ cook line Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ cook line Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ check all Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen Warning

Basic - Water leaking from pipe and/or faucet/handle./ at 3 comp sink Warning