Beef O' Brady's

Observed beef and chicken in WIC temping above 41°F (Chicken, 46°f/Beef, 52°). PIC stated meat was cooked last night. CH: Time/Temp controlled for safety food; Hot and Cold holding except during preparation, cooking, cooling or when time is used as a public heath control. Food shall maintained at 41°F or below. COS: PIC tossed beef and chicken into dumpster.

Observed TCS Foods (Beef & Chicken) in the WIC not properly date marked. PIC stated these items were from yesterday, 4/27/26. COS: PIC will have items date marked properly.

Observed one handwashing sink in kitchen broken and no water available. The other handwashing sink had to paper towels available. Both sinks used by employees. Must have operating and supplied (paper towels) handwashing sinks in kitchen. Will have both sinks working properly by 03/20/25. EH will follow up.

Observed employee in kitchen handling/preparing food without a beard net. Beard was not less than 1/2". Must have on proper hair restraints. COS: Employee put on beard net.

Observed soiled nonfood contact surfaces of shelves (rusted), rolling cart, paper towel dispensers, storage containers, etc. Cleaning needed. Will have three to five days to clean nonfood contact surfaces.

Observed soiled walls, floors under and behind equipment: coolers, freezers, fryers, shelves, sinks, and area throughout kitchen. Will have five to seven days to clean floors and walls.

Certified Food Safety Manager certificate for Ron Wood expired 06/19/24. Mr. Wood stated that he is to take the test Monday in Tallahassee.

.04(4)(a)(2): Observed employee in the kitchen cutting RTE celery with one glove on the right hand and no glove on the left hand. Employee was holding the celery with bare left hand while cutting it with his right hand. When employee noticed me in the kitchen, he stopped his task on put a glove on left hand. Celery sticks were being prepped to be used as a raw side item for the customers and would not later be cooked. Employee was instructed of no bare hand contact. Employee discarded the celery he touched with his bare hand. CFSM and PICs shall retrain all employees regarding proper handwashing and glove use when prepping RTE foods by 7/5/24.

.04(4)(c)(1)(i)(I): Observed a metal container of raw shrimp sitting on top of a metal container of precooked corned beef deli meat. The container contained several portions of wrapped corned beef. The container of raw shrimp was also next to RTE chicken portions. PIC was educated regarding storage practices of raw and RTE foods, removed the container of raw shrimp and properly stored the raw shrimp. I observed/inspected the corned beef and RTE chicken and I did not see any leakage or contamination from the improperly stored raw shrimp. CFSM and PICs are to retrain all employees regarding safe storage practices of raw and RTE foods by 7/5/24.

.04(6)(f): Observed cold holding TCS foods above 41 degrees in the Maxx Cold prep unit in the kitchen. Employee discarded all of the food. See above temperature log for said items. Owner Ronald Wood will have the unit looked at today by refrigeration professional to see why it is not maintaining proper temperature. Owner, CFSM, or PIC is to call EH (515-4341) once refrigerator is repaired. Owner, CFSM, PICs will instruct all employees to not store TCS foods in cooler until cooler is repaired and verified by EH. Employees may keep small/limited portions TCS foods on ice for service temporarily using time as a temperature control until cooler is operating properly. Discussed time/temperature requirements with owner, CFSM, PIC that any food stored in units is to have a temperature of 41 degrees or below prior to placement on unit. After 4 hours any unused or served food items must be discarded. Facility will maintain time/temperature monitoring logs of any food product which is will be stored on the unit. Provided establishment with time as a public health control (4 hours guidelines) and time/temperature log to use.

.03(3)(b): During inspection it was noted that Food Safety Manager Certification (CFSM) for Ron Wood expired 6/19/2024. Establishment shall employ CFSM and maintain and renew certification as noted in Food Service Rules. Establishment is to advise EH of measures taken to renew CFSM certification by 7/8/24. CFSM is to be recertified by 8/5/24.

.03(5)(j)(2): Observed a drink on the food prep table by the employee cutting the celery noted above. The drink was not in a single service cup with lid and straw and/or stored in designated area to prevent cross contamination. Employees shall only consume food in designated areas separate from food prep and serving areas, equipment and utensil areas, and food storage areas, except when drinking from a single service cup with a secure lid and straw that is handled and stored to prevent contamination of employee's hands, exposed food, equipment or utensils. Discussed proper storage of drink with employee; employee removed the drink from prep area and stored drink at the waitress station away from the food prep area.

.04(4)(m)(2)(i): Observed wet wiping cloths laying on food prep tables used to wipe down food prep tables not stored in sanitizing solution between uses. Employee was educated regarding proper storage of wiping cloths between use. Employee removed wet wiping cloths and put them in a container of sanitizing solution. CFSM, PICs will retrain all employees regarding proper storage of wiping cloths in sanitizing solution between use by 7/5/24.

.05(7)(d): Observed soiled nonfood contact surfaces of coolers, freezers, fryers, Nemco warmer, food press, Nonfood contact surfaces of equipment shall be cleaned as often as necessary to prevent accumulation of soiled residue, splash, grease, etc. All nonfood contact surfaces of equipment in kitchen, prep areas, cooking areas and storage areas are to be cleaned to sight and touch by 7/5/24.

.07(5)(b)(1): Observed soiled walls and floors through out the kitchen area. Observed a grease build up under and behind the cooking equipment such as the fryers and the flat grill. Physical facility, including floors, walls, and ceilings shall be cleaned as often as necessary to prevent accumulation of grease, soiled residue, splash, food, etc. Floors, walls and ceilings are to be cleaned, wiped down, swept and mopped as needed immediately. Facility is to have a deep clean performed and is to be clean to sight and touch by 7/10/24.

Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F in Artic Air Prep Unit. See temperature log for said items. All TCS foods must be cold held at 41°F or below. COS: CFSM/PIC discarded product. Will not use unit until it maintains proper temperature.

Repeat Violation: Observed a lot of wet wiping cloths and dry rags laying on food prep tables and cutting boards. Wet cloths used to wipe down prep table and stations were not stored in sanitizing solution between uses. COS: Employee removed all wet wiping cloths.

Observed soiled nonfood contact surfaces of all the prep coolers, shelves, rolling cart, microwave, Nemco food press, fryers, and grill station areas. Will have everything cleaned within five to seven days.

Observed soiled/greasy floors and walls under and behind shelves, fryers, grill station and dishwashing station. Also heavy grease buildup on wall and wire shelf by deep fryer. Will have floors and walls cleaned within 7 days.

Repeat Violation: Observed uncovered food in the upright Blue Air freezer (cheese sticks and fries X2). Also observed containers of uncovered raw chicken in the Artic Air unit. All items have to be covered when not in use. COS: Employee covered all items.

Observed soiled food contact surfaces of Manitowoc ice machine and Hamilton Beach microwave. Ice machine has mildew on the inside and microwave has a build up of debris on the inside food contact surface. PIC will have both items cleaned by 08/24/23.

Observed several wet wiping cloths used to wipe down food prep tables and not stored in sanitizing solution between uses. COS: Employee removed all wet wiping cloths and put in sanitizing bucket.

Observed hot water at three-compartment sink will not shut off. PIC stated they have called Coopers to come and repair the problem, but they have not come yet. She will call them today to repair.

Observed soiled nonfood contact surfaces of shelves, rolling carts, microwaves, warmers, coolers, freezer, racks, and storage containers (sugar, etc.). Will have everything cleaned within 7 to 10 days.

Observed soiled walls through out the front and back kitchen area. Soiled/dirty floors all through kitchen area. Also build up grease outside at the grease bin area. Will have floors and walls cleaned within 7 to 10 days.