PARK AVENUE BBQ & GRILLE OF JUPITER

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line flip top: Swiss cheese (49F - Cold Holding) Observed overstocked above rim of pan. ; server prep cooler: milk (46F - Cold Holding) Per operator, door left open for cleaning. Per operator, it prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed products in walk in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red Vantco hot box: sliced brisket (116F - Hot Holding); Pork (127F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back in oven to reheat to 165+F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. expo cooler: potato salad (49F - Cooling) at 11:45; cooling since 10:30 - 48F at 12:17 - Observed in covered container ; walk in cooler: catfish (67F - Cooling) at 11:54; cooling since 10:54 - 65F at 12:15 - Observed in covered container. At current rate of cooling product will not reach 41F within 4 hours. Operator placed products in walk in freezer to quick chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic guard on interior of ice machine.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop resting in holder that has an accumulation of brown mold like substance. Corrected On-Site

Basic - Plumbing system in disrepair. Hand wash sink by ice machine water secured due to leaking drainage pipe.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Ground beef over sliced onions at flip top cooler on cook line. Operator stored properly. Corrected On-Site

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/ Melissa Minnich expired 3/9/25 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine across from cook line. Corrected On-Site

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.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. By ice machine across from cook line. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle not labeled near dish machine. Advised operator to ensure all chemicals are labeled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Wing sauce expired at 3:00; still in use at 3:03.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Wing sauce expired at 3:00; still in use at 3:03.

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/ Derek Dimmett expired 4/8/24.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue and or mold like substance. Operator cleaned and sanitized. Corrected On-Site

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

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 0ppm. Container empty. Manager replaced empty container 75ppm. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Potato salad 50°F-56°F, in walk in cooler #2 since yesterday. Potatoes cooked and salad prepared yesterday, stored in a deep tightly covered plastic container over night. Not touched today.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Potato salad 50°F-56°F, in walk in cooler #2 since yesterday. Potatoes cooked and salad prepared yesterday, stored in a deep tightly covered plastic container over night. Not touched today. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast (102°F-106°F - Hot Holding) cooked 1/2 hour ago. Chicken stored in water above grill. Cook reheated chicken to 170°F for hot holding. Corrected On-Site

Basic - Cook eating while preparing pasta on the grill. Reviewed eating in dining room. Cook went to dining room. Corrected On-Site

Basic - Ice scoop handle in contact with ice at front counter. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Ribs 80°F-90°F, on shelf above stove, for less than one hour. Ribs were reheated to 175°F for hot holding. Corrected On-Site

Basic - Chicken food not covered in chest freezer. Operator covered. Corrected On-Site

Basic - Employee personal purse stored in a food preparation area, on cutting board in wait area. Employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris in walk in cooler.

Basic - Ice buildup in walk-in freezer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. collard greens (49F - Cooling); in walk-in cooler 1; as per operator food cooked yesterday and left in walk-in cooler to cool. Food covered and in big container; food never reached 41° F within 6 hours; See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. collard greens (49F - Cooling); in walk-in cooler 1; as per operator food cooked yesterday and left in walk-in cooler to cool. Food covered and in big container; food never reached 41° F within 6 hours; See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bbq chicken (60F - Cold Holding); ribs (55F - Cold Holding) on speed rack in second walk-in cooler; as per operator food out of temperature for out of temperature for approximately 30 minutes; food not prepared or portioned today; food left outside Operator rotated racks Corrective Action Taken

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

Basic - Walk-in cooler #1 interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- chicken and ribs at cook line; as per operator food on time for 30 minutes; operator time marked; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- can opener

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw no date mark in reach in cooler at expo line; as per operator food prepared more than 24 hours; operator dated Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- et expo line

Basic - Food stored in a location that is exposed to splash/dust. Cases of meat stored under leaking condensation fan line in walk-in freezer;

Basic - Food stored on floor buckets of BBQ sauces stored on the floor in food prep area; operator stored properly Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine over 100ppm) Operator stored properly Corrected On-Site

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2022-07-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cooking equipment greasy Warning - From follow-up inspection 2022-07-21: Time Extended

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. Dishmachine sanitizing at 0/ppm chlorine

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/corrective action taken/operator washed and sanitized can opener. Corrected On-Site

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.

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

Basic - Single-service articles not stored inverted or protected from contamination. To go aluminum pans/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered. Pork ribs/speed rack/wic#1/corrective action taken/operator covered foods. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area/corrective action taken/operator fixed dispenser. Corrected On-Site

Basic - Food stored on floor. Hamburgers/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.reach in freezer/kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs/chicken prepared over 24 hours before/walk in cooler#1/corrective action taken/operator date labeled foods. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop/cookline/corrective action taken/operator stored utensil properly. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go catering boxes/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

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