COLT'S PIG STAND

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker handling food, touched hat with gloved hands and then continued to handle food without changing gloves and washing hands . Educated operator l Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on front line preparation table,. Operator removed , Corrected On-Site

Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Barbecue sauce bottled missing date and address of facility. Operator relocated behind counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Can opener holster soiled with food debris, -flour lid soiled with food debris, -soda gun at bar , soiled with food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over Cole slaw , inwalk in cooler. Operator relocated. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in freezer cooked brisket (77-85F - Cooling); roast pork (101F- 60F - Cooling)2 hours . Operator cut large pieces to smaller pieces . Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table unit sour cream (43-47F - Cold Holding); butter (43-46F - Cold Holding). Placed overnight , operator reduced amount of triple stacked container ps and discarded those above 43F Cookline make table . Egg rolls (45F - Cold Holding), less than 4 hours , operator placed in another cold holding unit l Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board board soiled with a food stain l

Basic - Dead roaches on premises. 1- dead roach on storage area floor . Operator cleaned and removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In storage area , sugar on floor . Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched eyeglasses and pulled pants , and then placed gloves on hands, without washing hands first, and continued to handle food. Educated operator, Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker plating food at front counter wearing a watch. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda cain cookline low boy unit. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle, at dish machine.

Basic - - From initial inspection : Basic - Wash ware , rolling cart storage area wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-11-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline makeline cutting board is stained with food debris. Corrected On-Site Repeat Violation - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation - From follow-up inspection 2023-05-15: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler roast (107F - Cooling)/2 hours ; 2nd cooling temp 62F; brisket (112F - Cooking)/2 hours . Operator educated about smaller potions. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam tanker macaroni and cheese (109F - Hot Holding)/2 hours. Operator instructed to reheat, Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -front counter cutting board soiled with food debris.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen , front counter handwash sinks. Repeat Violation

Basic - Ice buildup in walk-in freezer.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Covered container stored in walk in cooler. Corrected On-Site

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

Basic - Water leaking from pipe and/or faucet/handle, at dish machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler ribs (47°F - Cold Holding); brisket (50°F - Cold Holding). Operator recently returned to unit. Corrective Action Taken

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee ice machine handwash sink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Front counter soda gun soiled. -ice machine spiked with mold like substance,

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. Nestor Cruz

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water stored at front counter makeline unit. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Breaded Okra 47°F/ as placed overnight.