WIMBOS CRAZY POTATOES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed lobster tails cold held at 44F in Atosa refrigerator. Per operator, item transfer to unit less than 3 minutes prior to the inspection. Operator transfer lobster tails to chest freezer for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed shrimp hot held in steam table at 111F. As per operator, shrimp cooked and placed in unit 1.5 hours before the inspection. Operator reheat shrimp to 177F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink block with garbage mop bucket. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - No soap provided at handwash sink in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator labeled Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor tiles missing and/or in disrepair. -Observed floor tiles in disrepair at cookline.

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -Observed 3 large propane tanks in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw sheep eggs stored over ready to eat cheese. Operator moved eggs to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked with soiled towels

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 2024

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sliced onions and peppers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (66F - Cold Holding) sitting on prep table in room temperature.per operator less than 1 hour. Operator placed in ice bath. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jakecia Wimbley 04/05/2017 Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Operator provided Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired December 1 2022

Basic - Hole in or other damage to wall. Observed tiles missing behind fryers. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave microwave has accumulation of black substance/grease/food debris.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink.

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.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink in kitchen . Employee removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. Observed no paper towels in the unisex restroom.

Basic - Food stored on floor. Observed a plastic container of frying oil stored on kitchen floor.

Basic - Hole in or other damage to wall. Observed missing tiles on wall in back of fryer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over french fries in reach in freezer in kitchen. Reviewed proper storage separation with operator. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (66°F-68°F - Cold Holding) in reach cooler in kitchen under flip top. Operator moved cheese to other cooler. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash in kitchen. Operator provided paper towels. Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling tile missing. Observed in storage area next to bathroom.

Basic - Equipment in poor repair. Observed reach in cooler (ambient 60°F), not properly cold holding. Advise operator not to use unit until cold holding 41°F or below.

Basic - Stored food not covered. Observed slices of cheese in reach in cooler not properly covered. Operator properly covered. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.12/01/2021.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed strainer inside hand washing sink. Operator removed strainer. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs being stored on oven door handle. Operator removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen prep table at 3 compartment sink- observed utensils being stored inside container of standing water at 78°F.

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen at hand washing sink- observed mop wet nesting on the floor.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen HWS- observed mop bucket blocking HWS. Operator moved mop bucket so HWS can be accessible for employee use.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main kitchen HWS- observed no paper towel at HWS. Operator provided paper towels. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Main kitchen above reach in cooler- observed ceiling tile missing and in disrepair.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee lemonade inside reach in cooler. Operator discarded lemonade. Corrected On-Site