WOODPECKERS BACKYARD BBQ

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees showed up to work and put on gloves and began to portion out cobbler, but did not wash hands before putting gloves on. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored hanging facing rolls of aluminum pans and foil on metal tub under front counter, bottle moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Soda nozzles dumped in hand wash station sink at front counter to air dry.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table in small prep area between front line and ware washing area, drink removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Build up of debris behind large ice machines by bathrooms. Build up of food debris on flooring under racks in walk in freezer. Also build up of water on flooring outside around smokers and walk in cooler, manager began to clear off water. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024, operator renewed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (54F - Cold Holding) in container sitting out on service window, per manager entire container was taken out of cooler for catering orders then placed back in cooler at front counter over the course of less then an hour. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color chart for quaternary ammonium test strips.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid under prep table in prep area between cook line and ware washing area. Spray bottle with blue liquid at front counter. Repeat Violation

Basic - Reuse of single-service or single-use articles. Boxes for unwashed potatoes reused to stored prepared potatoes in walk in cooler.

Basic - Single-service articles improperly stored. Box of empty jugs and cups in outside storage shed on floor. Box of single service utensils on floor at front counter. All items moved. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed corn on the cob stored over pots of baked beans in walk in cooler, corn moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 3 bulk containers of seasoning in outside storage shed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (121F - Hot Holding) in turned off steam well next to service window, per manager sauce has been in well less then 1 hour, steam well turned on and cheese reheated to 168F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (68F, 66F, 56F - Cooling, after approximately 30 minutes 68F,65F,56F) in large covered thick metal deep pots in walk in cooler, per manager all items where made less then 1 hour prior to first temp, lids removed. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid at front counter area, manager corrected during inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station between bathroom and ice machines.

Intermediate - Well water testing report/documentation is not available upon request. No one is able to provide any report. The only thing they have on site is a notebook their inspector writes in.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine near bathroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding unit closest to the steam table; baked beans (109F - Hot Holding); baked potatoes (112F - Hot Holding). Operator removed the items to the oven to reheat to proper temperature. At conclusion of inspection items still in oven reheating over 135F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table by the rear exterior door has old food debris on the blade. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle on the bottom shelf of the front of house prep table missing product labeling. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean metal containers stacked while wet. Spoke with employee to let air dry. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Hot holding box on the main cook line by the hand wash sink has a separating door gasket at the top corner. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored under clean cutting boards at the front pass through window. Operator asked employee to switch out the wiping cloths. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave in the waitstation prep area has food debris build up. Operator wiped clean and sanitized the microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer in prep area door gasket has mold like substance spots. Spoke with operator to have someone wipe the door gaskets. Corrective Action Taken

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep area reach in freezer has mold like substance build up on the door gaskets. Employee began to clean and sanitize the freezer door gaskets. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. At the waitstation prep area, chemical spray bottle of sanitizer with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as a scoop in the bulk container of brown sugar. Operator removed the styrofoam cup. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Hot holding boxes on the main cook line have accumulation of food residue on the handles. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal pots stored on top of the oven not inverted or covered for protection, operator inverted the metal pots. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Hot holding box in the corner of the main cook line by the flip top reach in cooler has a separated door gasket. Repeat Violation

Basic - Insect control device installed over food preparation area. In the prep room by the rear exterior door, bug zapper installed over clean prep table. Operator relocated the bug zapper. Corrected On-Site

Basic - Single-service articles improperly stored. In the exterior storage sheds, single service cups and lids stored on the floor. Operator relocated the single service items to the correct storage location. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the clean prep table by the oven. Operator relocated the wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk brown sugar container in the prep area with no product labeling. Operator labeled the brown sugar container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer in the main prep room area has mold like substance build up on the door gaskets. Operator requested employee to wipe and sanitize the cooler door gaskets. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed dishwashing employee use hand wash sink next to the three compartment sink to fill water pitcher to add water to three compartment sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at the entrance to the main cook line paper towel dispenser not dispensing paper towels. Operator provided a roll of paper towels for the hand wash sink. Corrected On-Site

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. At time of inspection, operator able to provide three employee food handler training certificate available. Operator states in the process of getting employees manager certified and food handler certified. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoops in bulk container of vinegar sauce and bulk dry seasonings in the prep room area. Operator removed the plastic portion cup from the container of vinegar sauce. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles to the hot holding units on the main cook line have food residue on the handles. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage shed, employee jackets stored over bulk containers of condiments. Operator relocated the employee jacket to the correct storage location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf at the entrance to the main prep area, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. On the main cook line, hot holding box with torn door gaskets from the top portion of the equipment. Operator states they have been in communication with a company to replace all door gaskets. Corrective Action Taken

Basic - Single-service articles improperly stored. In the dry storage shed, single service dinner napkins stored on the floor. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in bar area by sweet tea dispensers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit in corner of main kitchen area opposite service window, beans (125F - Hot Holding); Mac and cheese (123F - Hot Holding) operator adjusted the temperature controls for the unit reading 119F normally set around 140F. Both items above 135F by end of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on wide shelf next to microwave in hallway between kitchen and dish area. Chemical spray bottles stored on tub underneath bar counter facing single service styrofoam bowls. Operator relocated all chemical spray bottles to proper storage areas. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bibb outside by mop sink, missing back flow preventer on black hose side after splitter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to three compartment sink, no paper towels provided. Employee restocked paper towels. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on main kitchen line have accumulation of food residue.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on hot holding unit in hallway between kitchen and dishwashing area. Operator voluntarily discarded the employee beverage. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage rack on opposite side of three compartment sink, clean containers stacked while wet.

Basic - Food stored on floor. In walk in freezer box of collard greens stored on the floor, operator relocated to storage shelf. Corrected On-Site

Basic - Single-service articles improperly stored. In outdoor sheds multiple single service boxes of cups, napkins and food containers stored on floor.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Torn gaskets to reach in cooler prepline.

Basic - Outer openings not protected with self-closing doors. No self closing mechanism on rear door.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. One unlocked Ice machine near restroom.