HIJINKS SPORTS GRILL

Violations (10)

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa date marked 3/17 in front cook line flip line flip top. See Stop Sale

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa date marked 3/17 in front cook line flip line flip top. See Stop Sale

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa date marked 3/17 in front cook line flip line flip top. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa date marked 3/17 in front cook line flip line flip top. See stop sale.

  High Priority

• 22-12-5CriticalCorrected on site

  Metal stem-type thermometer soiled. Probe thermometer cleaned and sanitized

  High Priority - Metal stem-type thermometer soiled. Probe thermometer cleaned and sanitized **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked cauliflower, cooked carrots, pretzels in front cook line flip top cooler. Operator reorganized. Raw shell eggs stored above ready to eat sauces in walk in cooler

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked cauliflower, cooked carrots, pretzels in front cook line flip top cooler. Operator reorganized. Raw shell eggs stored above ready to eat sauces in walk in cooler **Corrected On-Site**

  High Priority

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cauliflower, cooked carrots, cooked broccoli prepared on Monday not date marked, operator date marked

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked cauliflower, cooked carrots, cooked broccoli prepared on Monday not date marked, operator date marked **Corrected On-Site**

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed at front cook line flip top cooler

  Basic

• 53B-14-5

  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.

  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.

  Intermediate

• 36-34-5

  Ceiling/ceiling tiles/ soiled with accumulated food debris, grease.

  Basic - Ceiling/ceiling tiles/ soiled with accumulated food debris, grease. Observed above cook line in kitchen

  Basic

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed next to oven in cook line

  Basic

• 14-20-4

  Ripped/worn tin foil used as shelf cover.

  Basic - Ripped/worn tin foil used as shelf cover. Observed on shelf under prep table holding microwave in kitchen

  Basic