BBQ TONI8HT

Violations (17)

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. 1) In reach in cooler, Raw shell eggs stored above gallon of milk and gallon of sauce. Manager moved raw eggs to bottom shelf. 2) Pan of fresh peeled , cut ginger stored under skewers of raw chicken in flip top cooler. Manager removed ginger from under chicken.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In reach in cooler, Raw shell eggs stored above gallon of milk and gallon of sauce. Manager moved raw eggs to bottom shelf. 2) Pan of fresh peeled , cut ginger stored under skewers of raw chicken in flip top cooler. Manager removed ginger from under chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). In reach in cooler, Yogurt (67F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2). Biriyani Rice (49F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1). In reach in cooler, Yogurt (67F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2). Biriyani Rice (49F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, Yogurt (67F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, Yogurt (67F - Cold Holding ), per operator, food not prepped or portioned today. Food held in cooler for several days. Food was discarded. See Stop Sale.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Biriyani Rice (49F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Biriyani Rice (49F - Heated Cooling), in bottom of flip top cooler. Per operator, food prepared yesterday and held in cooler overnight. Food was discarded. See Stop Sale.

  High Priority

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, touched cellphone and handled receipt and returned to kitchen and prepared food for customer without washing hands. Educated employee on proper handwashing procedures.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen, touched cellphone and handled receipt and returned to kitchen and prepared food for customer without washing hands. Educated employee on proper handwashing procedures.

  High Priority

• 22-12-5Critical

  Metal stem-type thermometer soiled. Thermometer soiled with grease and food debris Floors.

  High Priority - Metal stem-type thermometer soiled. Thermometer soiled with grease and food debris Floors.

  High Priority

• 14-31-5CriticalRepeatCorrected on site

  Nonfood-grade bags used in direct contact with food. Raw chicken and assorted raw meats stored in non food grade bags in freezer. Operator placed food in food grade bags.

  High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken and assorted raw meats stored in non food grade bags in freezer. Operator placed food in food grade bags. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with pieces of raw chicken and dried raw chicken blood. Operator not using cutting board at time of inspection. Operator cleaned and sanitized cutting board.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with pieces of raw chicken and dried raw chicken blood. Operator not using cutting board at time of inspection. Operator cleaned and sanitized cutting board. **Corrected On-Site**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink. No soap at handwashing sink in kitchen. Soap was provided at handwashing sink.

  Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Soap was provided at handwashing sink. **Corrected On-Site**

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 53B-13-5

  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. No proof of training for 1 employee hired for several years.

  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. No proof of training for 1 employee hired for several years.

  Intermediate

• 08B-38-4RepeatCorrected on site

  Food stored on floor. Gallon of oil stored on floor in kitchen. Manager removed oil from floor.

  Basic - Food stored on floor. Gallon of oil stored on floor in kitchen. Manager removed oil from floor. **Corrected On-Site** **Repeat Violation**

  Basic

• 31B-04-4Repeat

  No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sinks in bathroom and at front counter.

  Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sinks in bathroom and at front counter. **Repeat Violation**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of both reach in coolers soiled with food debris and grease.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of both reach in coolers soiled with food debris and grease.

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler.

  Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler.

  Basic

• 36-27-5Repeat

  Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease and food debris.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with grease and food debris. **Repeat Violation**

  Basic

• 11-27-4Repeat

  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 poster to operator.

  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 poster to operator. **Repeat Violation**

  Intermediate