FAT BOYZ BBQ

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: At 12:58pm cooked beans (104F - Cooling at 12:58pm, since 11:00am; 91F at 2:00pm); cooked yam since (127F - Cooling at 12:58 since 12:00pm; 118F at 2:00pm); cooked chicken (104F - Cooling at 1:05pm, since 12:00pm; 91F at 2:00pm); cooked brisket 120F - Cooling at 1:05pm, since 12:00pm; 110F at 2:00pm) at this current rate of cooling product will not reach 70F within 2 hours, See stop sale

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: At 12:58pm cooked beans (104F - Cooling at 12:58pm, since 11:00am; 91F at 2:00pm); cooked yam since (127F - Cooling at 12:58 since 12:00pm; 118F at 2:00pm); cooked chicken (104F - Cooling at 1:05pm, since 12:00pm; 91F at 2:00pm); cooked brisket 120F - Cooling at 1:05pm, since 12:00pm; 110F at 2:00pm) at this current rate of cooling product will not reach 70F within 2 hours, See stop sale **Corrective Action Taken** **Warning**

High Priority

Dented/rusted cans of mushrooms and corn cream present. See stop sale

High Priority - Dented/rusted cans of mushrooms and corn cream present. See stop sale **Repeat Violation** **Warning**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped glove on the floor, picked it up, put it on and then touched clean utensils and equipment. Educated employee who then washed hands

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped glove on the floor, picked it up, put it on and then touched clean utensils and equipment. Educated employee who then washed hands **Corrected On-Site** **Warning**

High Priority

Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled apron then handled clean utensils and clean equipment. Educated employee who then proceeded to wash hands

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled apron then handled clean utensils and clean equipment. Educated employee who then proceeded to wash hands **Corrected On-Site** **Warning**

High Priority

Live, small flying insects found. Approximately 1 live fly flying around kitchen, not landing on food or equipment

High Priority - Live, small flying insects found. Approximately 1 live fly flying around kitchen, not landing on food or equipment **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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: At 12:58pm cooked beans (104F - Cooling at 12:58pm, since 11:00am; 91F at 2:00pm); cooked yam since (127F - Cooling at 12:58 since 12:00pm; 118F at 2:00pm); cooked chicken (104F - Cooling at 1:05pm, since 12:00pm; 91F at 2:00pm); cooked brisket 120F - Cooling at 1:05pm, since 12:00pm; 110F at 2:00pm) at this current rate of cooling product will not reach 70F within 2 hours, See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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: At 12:58pm cooked beans (104F - Cooling at 12:58pm, since 11:00am; 91F at 2:00pm); cooked yam since (127F - Cooling at 12:58 since 12:00pm; 118F at 2:00pm); cooked chicken (104F - Cooling at 1:05pm, since 12:00pm; 91F at 2:00pm); cooked brisket 120F - Cooling at 1:05pm, since 12:00pm; 110F at 2:00pm) at this current rate of cooling product will not reach 70F within 2 hours, See stop sale **Warning**

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed a bottle of dish detergent stored over cooking spices. Operator moved bottle and stored correctly. **Corrected On-Site** **Warning**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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: At 12:58pm cooked beans (104F - Cooling at 12:58pm, since 11:00am; 91F at 2:00pm); cooked yam since (127F - Cooling at 12:58 since 12:00pm; 118F at 2:00pm); cooked chicken (104F - Cooling at 1:05pm, since 12:00pm; 91F at 2:00pm); cooked brisket 120F - Cooling at 1:05pm, since 12:00pm; 110F at 2:00pm) at this current rate of cooling product will not reach 70F within 2 hours, See stop sale

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 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: At 12:58pm cooked beans (104F - Cooling at 12:58pm, since 11:00am; 91F at 2:00pm); cooked yam since (127F - Cooling at 12:58 since 12:00pm; 118F at 2:00pm); cooked chicken (104F - Cooling at 1:05pm, since 12:00pm; 91F at 2:00pm); cooked brisket 120F - Cooling at 1:05pm, since 12:00pm; 110F at 2:00pm) at this current rate of cooling product will not reach 70F within 2 hours, See stop sale **Warning**

Intermediate

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection more than 4 employees present and working in kitchen with no certified food manager on site, discussed with operator.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection more than 4 employees present and working in kitchen with no certified food manager on site, discussed with operator. **Warning**

Intermediate