WILLIE JEWELLS OLD SCHOOL BAR B Q

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched trash can then wiping cloth and continued to transfer food with spoon to new pan without washing hands.

High Priority - Live, small flying insects found Approximately 3 live flies in kitchen area. Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Blue can of raid. Employee discarded. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no device on hose connection side.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Male manager Timothy, in position for nearly 1 year.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in drawer cooler has wings and dressing.

Basic - Floor area(s) covered with standing water. On floor near walk in cooler door. On floor in ware wash area. Floor under hand washing sink near cook line.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Crack under back door while closed, flies present.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quaternary test strips for sanitizer bucket and triple sink. Dishwasher is using chlorine for sanitizer and operator has no test strips.

Basic - Old labels stuck to food containers after cleaning. Employee removed all labels off of clean dishes in ware washing area. Rewashed and sanitized dishes. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks 3 employees at front counter

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in cook line area wearing bracelets. Employees removed bracelets. Corrected On-Site

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. Emailed form to operator Corrective Action Taken

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/ Brian R.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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. Emailed form to operator Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in bar area

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish filets on rack in walk in cooler

Basic - Employee beverage container on a food preparation table in prep area. Operator removed drink. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food at cook line. Employee removed jewelry. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders 121F Grilled chicken 126F Both items cooked less than 1 hour before inspection, operator adjusted the temperature of the hot box. Corrective Action Taken

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/ Owner Jessica

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary test strips

Basic - Old labels stuck to food containers after cleaning. Metal pans on dry dish rack. Operator removed pans to be rewashed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Employee wiping counters in cook line area with sanitizer at 0ppm. Operator restocked Quaternary sanitizer in dispenser and made fresh bucket. 200ppm Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers on front ciunter

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Three compartment sink Corrected On-Site