BLUE COLLAR COOKIN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of make table: cheese (55F - Cold Holding); tomatoes (58F - Cold Holding). Lid was closed during this inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Towels and lighter in hand washing sink. Removed during this inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in truck.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Repeat Violation

Basic - Equipment in poor repair. Paint peeling in microwave. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Repeat Violation

Basic - Equipment in poor repair. Paint peeling in microwave. Gap in refrigerator door gasket. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Repeat Violation

Basic - Equipment in poor repair. Paint peeling in microwave. Gap in refrigerator door gasket. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled with dirt and grease accumulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Reach-in cooler gaskets soiled with food debris. Repeat Violation

Basic - Utensils in poor condition. Knife handle cracked, warped. Repeat Violation

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. Opened half-gallon of milk not date marked, opened Friday per cook. She marked container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Repeat Violation

Basic - Equipment in poor repair. Gap in refrigerator door gasket. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Reach-in cooler gaskets soiled with food debris. Repeat Violation

Basic - Utensils in poor condition. Knife handle cracked, warped.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on container of batter. Manager removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled with grease and food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by bag of sanitizing wipes. Operator moved to shelving. Corrected On-Site

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. No signed Food Employee Reporting Agreement available.

Basic - Equipment in poor repair. Gasket gap on top edge of refrigerator door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerator gaskets soiled with food debris. Hood filters soiled with grease accumulation.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washing dishes, wiped hands on pants, placed gloves on then put hamburger on grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); operator stated item was out thawing then placed in cooler to drop back below 41F. cheese (52F - Cold Holding) in make table reach in cooler, other items are under 41F. Cooler was closed to trap cold air inside. Corrective Action Taken

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. Milk in reach in cooler, operator dated it a previous day. Corrected On-Site

Basic - Equipment in poor repair. Cut marks on cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Silver reach in cooler gaskets soiled. Table under flat top soiled. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee place raw philly on flat top change gloves then touch utensils and clean Togo box. No hand wash.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cut philly sandwich with bare hand on sandwich.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse bowl no sanitizer.

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. 2 employees working. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Outside decal and inside license both expired 6/1/2021.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened Pepsi can over Togo utensils. Operator discarded. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse over Togo utensils. Operator moved purse. Corrected On-Site

Basic - Equipment in poor repair. Bulk container of grits lid is cracked.

Basic - Food stored on floor. Jug of oil.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease leaking down back of wall behind fryers.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of fryer. Hood vents.

Basic - Silverware/utensils dried with a towel/cloth. Silver bowl dried with towel.

Basic - Single-service articles improperly stored. Box of aluminum foil on floor under shelf.

Basic - Standing water in bottom of reach-in-cooler. Silver cooler.

Basic - Stored food not covered. Philly meat in reach in freezer open bags.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator re did bucket. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days. Warning - From follow-up inspection 2021-07-30: Time Extended - From follow-up inspection 2021-09-29: No certificates available. Admin Complaint