DAVID'S REAL PIT BBQ

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of dining room soda machine. Interior of microwave on shelf in front of back door. Blade of can opener on kitchen prep table next to can rack. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Towel stored in hand washing sink across from cook line. Employee removed towel during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above steam table. Repeat Violation

Basic - Dead roaches on premises. Observed three dead roaches in dining room storage cabinets. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Buckets stored on table across from three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack next to back door.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pan lids stored on shelf across from three compartment sink. Manager turned lids over. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spice bucket stored on bottom shelf of prep table across from three compartment sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling to go containers on make line without washing hands. Manager had employee wash hands and use different to go containers. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and handled to go containers on make line without washing hands. Manager had employee wash hands and use different to go containers. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Baked beans and chicken stored in walk-in cooler dated 1/16/2024.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature, 70F, on prep table next to cook line grill. Employee placed eggs in reach-in cooler next to cook line grill. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in ice bath in make table across from cook line grill: American cheese (58F - Cold Holding). Employee added ice to ice bath and pushed cheese farther down in ice to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cans of paint stored next to sweet n low if dining room cabinet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill stained. Ice chute of dining room soda machine. Microwave on shelf next to back door. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan stored on hand washing sink across from cook line grill. Employee removed pan. Corrected On-Site

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/. Four employees working with no certified food manager on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs stored on rack in walk-in cooler. Employee stated ribs prepared three days prior.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored underneath three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.

Basic - Dead roaches on premises. Two dead roaches in cabinet underneath dining room soda machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on make table across from cook line grill. Employee coats hanging on clean dish shelves next to kitchen ice machine.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler next to cook line grill. Inside of reach-in cooler behind front counter. Area around soda nozzles of dining room soda machine. Repeat Violation

Basic - Single-service articles improperly stored. To go utensils stored on floor behind front counter. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink behind building. Employee turned mops over to air dry. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and handled pan of food without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in ice bath across from grill: cheese (50F - Cold Holding). Manager stated item placed in ice bath 15/minutes prior to temperature being taken. Manager added ice to ice bath and pushed pan of cheese deeper in ice bath. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs stored on prep table next to grill. Manager placed proper time mark on item. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on shelf above grill: sausage (90F - Hot Holding). Manager stated item placed in pan thirty minutes prior to temperature being taken. Manager voluntarily discarded item. Corrective Action Taken

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Beans with pork stored in walk-in cooler. Manager stated pork was prepared on 6/25, beans dated 6/26. Manager had employee place proper date mark on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener in prep area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice water in hand washing sink across from grill.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents throughout the kitchen. Repeat Violation

Basic - Dead roaches on premises. Two dead roaches on floor behind soda boxes across from ice machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee chocolate stored on top shelf of reach-in cooler at end of front counter. Employee placed item in pan and placed pan on bottom shelf. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking on cook line. Repeat Violation

Basic - Food stored on floor. Case of cooking oil stored on floor in prep area. Employee placed cooking oil on shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack in prep area. Repeat Violation

Basic - Single-service articles improperly stored. To go cups stored on floor in dry storage area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket behind front counter, 0 ppm. Employee add3d bleach to water, 75 ppm. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of spice underneath prep table in back of kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the tea nozzles with buildup.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of a sign and paper towels at the mid kitchen hand wash sink. Sign and towels were added. Corrected On-Site

Basic - No copy of latest inspection report available. Observed the last inspection was not found.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area behind the soda nozzles is soiled.

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed 0 ppm for a sanitizer bucket. Refreshed to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan in the front line hand wash sink. This was removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on a prep surface, near the front line. This was moved below. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork links thawing in standing water. These were removed and cut. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly by the 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple nozzles with foreign substance on the cones and diffusers; sweet tea, Dr Pepper, Mug, Pepsi. ALSO, the slicer has dried food debris on the backside, bottom of the blade.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink stored on the frozen solid prep area. It was moved below. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer, ice build up around the door. The door would not completely close.