MINI RESTAURANT

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. Provided operator with printed DBPR Clean-Up of Vomiting and Diarrheal Events form. 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. Container of sliced cooked potatoes not date marked inside white stand alone fridge/freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over drinks in upright reach in cooler.

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

Basic - Cutting board has cut marks and is no longer cleanable. Round cutting board has grooved cut marks and is no longer cleanable.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top: crabs (92F - Hot Holding) Manager reheated to 172 F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib outside back door.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven has built up food debris.

Basic - Reuse of single-service or single-use articles. Old butter containers used to store spices.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe on hand wash sink. Repeat Violation

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath hand wash sink in kitchen leaks. Warning - From follow-up inspection 2023-02-07: Time Extended

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in walk in cooler in outside storage area, discussed disposition with Supervisor.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Can of mushrooms at 48 F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked potato in microwave hot holding at 97 F. Discussed using time as a public health control with the operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at hand wash sink only reaches 82 F.

Basic - Dead roaches on premises. 3 dead roaches in walk in cooler n outside storage area. Discussed disposition with Supervisor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to register.

Basic - Equipment in poor repair. Walk in cooler in outside storage area, has hole in wall exposing insulation.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled money from customer and began working by placing crab in boiling water with tongs. Employee washed hands. Corrective Action Taken

High Priority - Single-use take-home food container refilled with food. Country crock butter container resided to store cooked food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked crab 80°f on stove butter 57°f in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 111°f in butter container cooked at 11am. Employee kept next to cook line and placed back In pot to relate and hit hold. Re-temped to 178°f Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inspector thermometer read reach in cooler to 43°f ambient thermometer reads 50°f,

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. Mushrooms.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Stored food not covered. Mushrooms in reach in cooler. Employee covered Corrected On-Site