HICK AND HONEY'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45-46F - Cold Holding); precooked burgers (47F - Cold Holding) -manager stated recently in and out of unit inside stand up cooler with restricted air flow from densely loaded condiments in top side of unit that may be disrupting ability to keep food below cold. Manager had employee move some of the dense containers into separate cooler Repeat Violation

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.

Intermediate - Handwash sink not accessible for employee use at all times. -items stored on hand sink countertops 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.

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. -brian

Basic - Equipment in poor repair. -wire racks inside stand up cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -minor grease on backsplash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -coleslaw 46F, out of cooler leas than 1 hour prior per manager

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw

Basic - Equipment in poor repair. -wire rack inside cooler

Basic - Floor soiled/has accumulation of debris.

Basic - Ice scoop handle in contact with ice.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -inspector educated employee, employee washed hands Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 3/2024

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and cooked mushrooms, per operator cooked on Tuesday, 4/16/2024, operator dated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -light accumulation of grease on stainless steel panel above flat top grill

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 - 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 - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on reach in cooler stained