TROPICAL SMOKEHOUSE

Violations (9)

• 10-05-5CriticalCorrected on site

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At front cook line, dirty standing water 80°F with in use utensils. Discussed with operator that water had to be 135°F. Operator discarded water.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At front cook line, dirty standing water 80°F with in use utensils. Discussed with operator that water had to be 135°F. Operator discarded water. **Corrected On-Site**

  High Priority

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw shell eggs stored over ready to eat food. In walk in cooler raw chicken stored over raw pork on rolling rack. Operator started to re arrange raw food during inspection.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw shell eggs stored over ready to eat food. In walk in cooler raw chicken stored over raw pork on rolling rack. Operator started to re arrange raw food during inspection. **Corrective Action Taken**

  High Priority

• 24-08-4Corrected on site

  Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, plastic cups wet nesting. Discussed with operator to let items completely dry before stacking. Operator moved cups to properly dry.

  Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, plastic cups wet nesting. Discussed with operator to let items completely dry before stacking. Operator moved cups to properly dry. **Corrected On-Site**

  Basic

• 08B-38-4

  Food stored on floor. In back prep area, buckets of homemade bbq sauce stored on floor. Discussed with operator moved items at least 6 inches from the floor.

  Basic - Food stored on floor. In back prep area, buckets of homemade bbq sauce stored on floor. Discussed with operator moved items at least 6 inches from the floor.

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted. Emailed to operator

  Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

  Basic

• 11-07-5

  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. Emailed to operator

  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. Emailed to operator

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed. Current 2026 license not printed or posted. Discussed with operator that current license needs to be printed.

  Basic - Current Hotel and Restaurant license not displayed. Current 2026 license not printed or posted. Discussed with operator that current license needs to be printed.

  Basic

• 11-27-4

  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 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 to operator

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. On cook line, cutting board ps have deep cut marks. Discussed with operator to possible replace cutting boards more frequently to prevent.

  Basic - Cutting board has cut marks and is no longer cleanable. On cook line, cutting board ps have deep cut marks. Discussed with operator to possible replace cutting boards more frequently to prevent.

  Basic