FAT BOYS BAR BQ OF ST CLOUD

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 1 expired for Jason issued 2-6-20

Basic - Equipment in poor repair. Damaged handles and gaskets on stainless steel lo boy reach in cooler in prep area Repeat Violation

Basic - Food stored on floor. Dry ingredient containers on floor in dry storage room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Orange fan underneath handwashing sink in prep area near walk ins Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Produce walk in shelves

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025 Operator renewed during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl in container of paprika in dry storage

Basic - Equipment in poor repair. Walk in freezer gaskets broken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several cooler fans Equipment gaskets

Basic - Standing water in bottom of reach-in-cooler. In prep area near walk ins

Basic - Stored food not covered. Raw meats, several other items in walk in coolers Repeat Violation

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 fish in containers stored over pre portioned green beans at reach in freezer on cooks line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,ribs, pork and hotdogs temping between 47F-48F. Per operator less than an hour he had the door open and wash cleaning the floor of walk in cooler. Operator opened walk in freezer door.

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. Regular milk and chocolate milk at wait staff station not date marked. Per server they were open morning of 10/2 Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At dry dish storage

Basic - Floor tiles missing and/or in disrepair. A few tiles missing at walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at prep area by walk in coolers Corrected On-Site

Basic - Stored food not covered. Okra,fried green beans,and fish have no lid at reach in freezer on cooks line

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up empty shell egg and discard and not change gloves. Educated operator

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced cheese,hotdogs and chicken all temping between 60F-68F at reach in fridge on cooks line. Per operator items were in fridge overnight and when the cleaning crew came in they accidentally disconnected the fridge

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese,hotdogs and chicken all temping between 60F-68F at reach in fridge on cooks line. Per operator items were in fridge overnight and when the cleaning crew came in they accidentally disconnected the fridge

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cucumber salad in glass fridge at wait staff area and in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board next to slicer on cooks line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard

Basic - Equipment in poor repair. Reach in fridge at cooks line next to reach in freezer is not keeping TCS food 41F and below

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in direct contact with coleslaw at walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at prep area where walk in coolers are located

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler has brown liquid substance. Reach in cooler is located in area with walk in coolers

Basic - Stored food not covered. Breaded okra at reach in freezer on cooks line Baked beans in walk in cooler

High Priority - Food with mold-like growth. See stop sale. Two unopened loaves of bread had mold on them,at expedite station. Operator discarded. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef at walk in cooler 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 baked beans at walk in cooler not date marked. Per operator it was made yesterday

Basic - Equipment in poor repair. Gaskets on reach in cooler at prep area are worn

Basic - Food stored on floor. Cooking oil at cooks line stored on floor

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 Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. In restaurant or on breakfast menu. Advisory is on lunch and dinner menu Inspector provided advisory Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping potatoes Corrected On-Site

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

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in walk in freezer Corrected On-Site

Basic - Stored food not covered. Raw beef walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad and Mac salad 45-46f 930 new temp at 950 41f, chicken fingers 48 at 930-new temp at 950 41-42f, pork butts 46f at 930 new temp at 958 40-41f, Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop in reach in cooler directly on cooler shelve.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at prep station.

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Working containers of food removed from original container not identified by common name. Several grey containers in dry storage area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups - drinking

Basic - Floor soiled/has accumulation of debris. Located on cook line under equipment .

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Located at door frame .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under flat top.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at cooks line

Basic - Water leaking under hand sink in wait staff area.

Basic - Working containers of food removed from original container not identified by common name.

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. 0 ppm, manager primed the sanitizer 50 ppm Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Under walking cooler shelves edges and corners.

Basic - Ice buildup in walk-in freezer.

Basic - Single-service articles improperly stored. Cases of cups in dry storage floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage and smoking area walls.