JABBERS

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing properly. Warning

High Priority - Live, small flying insects found Observed 3 live flying insect 2 in kitchen area 1 in bar area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler in front of fryer station more than 4 hours. mashed potatoes (49F - Cold Holding); Cole slaw (50F - Cold Holding); grits (48F - Cold Holding); chicken wings (49F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler in front of fryer station mashed potatoes (49F - Cold Holding); Cole slaw (50F - Cold Holding); grits (48F - Cold Holding); chicken wings (49F - Cold Holding) Repeat Violation Admin Complaint

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Walk in cooler shelves soiled. Reach in cooler gaskets soiled. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler in front of stove top and 2 door pull out cooler below grill raw beef (52F - Cold Holding); mahi (50F - Cold Holding); sliced cheese (50F - Cold Holding) shredded cheese (44F - Cold Holding); cut tomatoes (45F - Cold Holding); garlic oil (47F - Cold Holding); Alfredo sauce (48F - Cold Holding)See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of stove top and 2 door pull out cooler below grill raw beef (52F - Cold Holding); mahi (50F - Cold Holding); sliced cheese (50F - Cold Holding) shredded cheese (44F - Cold Holding); cut tomatoes (45F - Cold Holding); garlic oil (47F - Cold Holding); Alfredo sauce (48F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washer machine soiled. Operator had employee to start cleaning. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups next to soda machine to the right of bar wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine to right of bar dispensers and backsplash soiled. Operator had employee to start cleaning. Corrective Action Taken Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusting. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flips in kitchen, destroyed and area sanitized. Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. While raw shell eggs stored in fro pint of raw chicken in bottom drawer of the reach in cooler drawers. Corrected by manager Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Used can of oven cleaner stored on top of outside ice machine, corrected Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk on unknown date, see stop sale Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Outside bar hand wash sink holding bar mats from overnight. Removed Corrected On-Site

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Water temp at 75°, operator was able to get water at 3 compartment sink to reach 110° by flipping breaker to engage water heater callback required for permanent repair Corrective Action Taken Warning

Intermediate - No hot running water at three-compartment sink. Water temp at 75°, operator was able to get water at 3 compartment sink to reach 110° by flipping breaker to engage water heater callback required for permanent repair Corrective Action Taken Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted on the menu, poster 8 x11 posted by game machines and not able to be seen by customers, manager on duty moved to area near entrance to be visible Corrected On-Site

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Water temp of all faucets at 75°, water is currently being boiled on stove to wash dishes, Dish Washing Machine water temp also at 75° Parts are on order and repair to be completed on or by

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines deflectors soiled, cleaned while inspection was taking place. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone/ stereo wires store on cleaned food storage containers, corrected Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor drain under the 3 compartment sink soiled

Basic - Food stored on floor. 5 gallon fryer oil stored on floor in dry stock room, plastic bottles bar mixers stored on the floor at the inside bar.

Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Water temp at 75°, operator was able to get water at 3 compartment sink to reach 110° by flipping breaker to engage water heater callback required for permanent repair Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets for the reach in cooler units soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. And in walk in cooler unit.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce stored over ready to eat tortillas in reach in cooler in back room. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of clear liquid on cooks line not labeled. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked previous day from raw chicken wings. Found in walk in cooler at (44-47F - Cooling) see stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Approx 20# cooked chicken wings not cooled to 41° with cooling procedures

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touching raw shaved beef and placing it on the grill then place gloved hand into ready to eat cooked peppers and onions without changing gloves or hand washing, corrected and re-educated.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes prepared on site 92° hot holding over 2hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. items stored for 1hour on flat time not turned on, holding at ambient air ; cheese sauce (88F - Cold Holding); canned green beans previously reheated (90F - Cold Holding); brown gravy prepared on site (88F - Cold Holding); unsalted butter mixed with brown sugar stored at ambient air (72F - Cold Holding). Recheck temps after 45 mins green beans 212°, brown gravy 199°, cheese sauce 199° Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. hot holding cabinet filled at approx 1130am current time 1225; sweet potatoes (90F - Reheating); beef brisket smoked on site (92F - Reheating); mashed potatoes prepared on site (92F - Reheating); cooked on site bone in chicken (92F - Reheating). Retemped after 3045 mins. Chicken 171°: sweet potatoes 180°, beef brisket 171°See stop sale for mashed potatoes. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half and half not date marked from previous day.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish washing chlorine test strips not available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waiting for truck delivery for case of paper towels to be delivered for hand wash sink a5 cooks station. Hand wash sink only sign need at the bar. Licensing packet was given to the new operator by the inspector

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership, plans need to be submitted due to change on cooks line of equipment and outside smokers have been added. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked burgers on menu without a consumer advisory posted, operator posted advisory. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food storage containers on back room rack not inverted, no over head protection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water stored over client items on shelving. Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer unit not maintaining as freezer, cold holding at 41° for refrigeration. Ambient air temp display reading 28°, inside ambient reading 41°

Basic - Soiled dry wiping cloth in use. Cook wearing towel on pants to wipe hands, removed. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat cut lettuce in cooks line unit, unwashed fruits stored over ready to eat items in upright reach in cooler unit, both corrected

Basic - Working containers of food removed from original container not identified by common name. White bulk product store on dry storage area not labeled.