BUBBALOU'S NO 2 INC

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cheese in walk in cooler. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One of the thermometers in prep cooler was reading 42F when the ambient temperature was 52F. - From follow-up inspection 2024-12-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed spatula in hand sink. Advised him that hand sinks must only be used for handwashing - From follow-up inspection 2024-12-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-12-19: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-19: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-12-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in freezer under microwave Gaskets in far right door prep cooler across from fryers - From follow-up inspection 2024-12-19: Time Extended

Basic - Cutting board has cut marks and is no longer cleanable. -cutting board next to hot box. Bowl or other container with no handle used to dispense food. -bowl in brown sugar.

Basic - In-use ice scoop stored on soiled surface between uses. -standing water, slightly soiled in bottom of ice scoop holder. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish (51F - Cold Holding); gizzards (50F - Cold Holding) in drawer under charbroiler less than 4 hours. Ice added to product, recheck fish 41, gizzards 42. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fish (80F - Hot Holding); fried okra (89F - Hot Holding) on table next to fryer for approximately 2 hours. Operator will discard at 4 hour mark. Recommend using time plan if facility want to pre cook items and hold at improper temperatures. Fish reheated to 200°f for immediate service. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed form in English and Spanish, all staff on duty at time of inspection asked to read and sign. Remaining staff will be asked to do the same. Corrected On-Site

Intermediate - No soap provided at handwash sink. -no soap dispensing at hand wash sink by smokers. Repeat Violation

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. -1 expired, class scheduled within 30 days.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cambro of raw stew meat sitting on top of cambro of cooked beef in walk-in cooler. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kat.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -thawed stew has not been marked with new date to indicate number of days at refrigerated temperature, only has date that product was made prior to being frozen.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -no soap dispenser at hand wash sink by smoker, batteries dead.

Intermediate - Spray bottle containing toxic substance not labeled. -1 spray bottle of bleach, 1 unknown substance not labeled.

Basic - Garbage can located outside has no lid or lid open/broken. -1 lid on food dumpster broken, unable to fully close.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -build up of debris in ovens.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler soiled. -wire shelves in prep area rusted.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -smoked turkey breasts,cut in half, cooling approximately 2 hours in walk-in cooler 70f. Product moved to walk-in freezer to expedite cooling. -bbq beans cooling approximately 2 hours (70-74F - Cooling) in walk-in cooler. Product moved to walk-in freezer for temperature recovery. Corrective Action Taken Warning - From follow-up inspection 2022-08-01: No heated items cooling at time of callback. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Ecolab sink and surface sanitizer. Warning - From follow-up inspection 2022-08-01: Time Extended

Basic - - From initial inspection : Basic - Shelves attached to walls not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -shelves rusty above prep table in kitchen. Warning - From follow-up inspection 2022-08-01: Time Extended

Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). -open cases of to go cups stored in screen room by ice machines. Repeat Violation Warning - From follow-up inspection 2022-08-01: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tray of raw bacon above portioned slaw in cook line reach-in cooler. 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. -Shannon Bennet.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of flour scoop and pitcher in brown sugar in contact with food product. In-use ice scoop stored on soiled surface between uses. -operator washed, rinsed and sanitized scoops and holder. Corrected On-Site

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). -cases of cups, to go containers stored in screen room by ice machines.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked - breaded Okra 123°; operator has sitting on line under no heat, operator moved to heat for immediate temperature recovery Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Full pan of greens 46° per operator in cooler from previous day

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Full pan of cooked greens in walk in cooler from previous day 47°, see stop sale

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior cooler in prep are soiled Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by smoker Corrected On-Site

Intermediate - No soap provided at handwash sink by smoker Corrected On-Site

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

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with food Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

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

Basic - Water leaking from pipe and/or faucet/handle to hand sink by smoker

Basic - Working containers of food removed from original container not identified by common name. Flour in storage container not labeled Corrected On-Site