1414 MAIN ST UNIT 5, Chipley, FL 32428
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area has a mold like build up in top of ice machine.
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in kitchen and in back storage area not secured for protection.
Routine - Food
Inspection Completed - No Further Action
Basic - Single-service articles not stored inverted or protected from contamination. Cups in shoot not covered or inverted for protection. Owner had manager place cover for protection during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marlon Cuztiu Elvis Cucul
Basic - Covered waste receptacle not provided in women's bathroom. Observed no lid on trash receptacle in three unisex restrooms.
Basic - Food stored on floor. Observed large plastic containers of chips stored on floor.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign posted in last unisex restroom at end of hallway.
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Shredded white cheese 45F, cut tomatoes 47F, shredded mixed cheese 44F, raw chicken 45F, sour cream 51F, diced tomatoes 50F in make table. Observed Crab fish mixture 50F, raw beef 49F in walk in cooler. See stop sale. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shredded white cheese 45F, cut tomatoes 47F, shredded mixed cheese 44F, raw chicken 45F, sour cream 51F, diced tomatoes 50F in make table. Observed Crab fish mixture 50F, raw beef 49F in walk in cooler. See stop sale. Warning
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. Observed milk without date mark in reach in cooler in kitchen opened yesterday morning per Owner. Also all items in walk-in cooler were not date marked.
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 used for purposes other than handwashing. Observed employee thawing raw shrimp inside of handwashing sink on cook line.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold-like substance inside of ice machine in kitchen.
Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks not secured in kitchen, bar, and dry storage areas.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup without lid on back prep table near back door.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked before drying completely in a wet-nesting manner in server station.
Basic - Food stored on floor. Observed oil stored on floor in dry storage area.
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle stored in contact with ice in bar area.
Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers in walk-in cooler.
Basic - Single-service articles not stored inverted or protected from contamination. Observed single-service cups not stored inverted without cover over opening in server station.
Basic - Stored food not covered. Observed taco shells and taco bowls stored under wire shelves with no cover.
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not labeled near ice machine in kitchen area.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle with no label in kitchen area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle hanging on dishwasher improperly stored.
Basic - Food stored on floor. Observed fryer oil in container stored on floor next to back storage area.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sink in kitchen area next to back door.
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Observed chemical raid stored above raw onions in back storage area. Manager moved raid to proper storage area.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items in walk in cooler that were not labeled held more than 24 hours. Manager stated when product was made and placed labels on product. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed refried beans and rice in walk in cooler with no date mark manager states product was prepared on 8-7. Manager placed date mark on product. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans in walk in cooler with no date mark. Manager stated they were made today.
Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo cups in Shute next to drink machine without lid or covering on them not inverted.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed zero ppm chlorine in dish machine. Operator set up three compartment sink for ware washing.
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches on top of dish machine in kitchen area. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler beef 52°F beans 44°F beef 48°F less than 2 hours. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso cheese 118°F in steam table on cook line less than 135°F less than 2 hours.
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in front area by host stand. Corrected On-Site
Basic - Covered waste receptacle not provided in women's bathroom. Observed trash can in employee bathroom with no lid.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed zero ppm chlorine. Operator set up triple sink to use for ware washing.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in server area of cups.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed untreated wood under bar area and in kitchen entrance.