KINGS ROADHOUSE BAR & GRILL INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at frontline handwash sink. Educated the operator of the handwash sink only for handwashing and for no other purpose.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for Time as a Public Health Control for cooked mushrooms, onions, and green peppers. Emailed the written procedure.

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed mini-bowl with no handle to scoop food items at Make Table. Operator replaced with handle. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed open package of raw pork over tater tots at Reach in Freezer. Operator switched the food items. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish 51F and pork 52F at Make Table. Operator placed all the food items at Walk in Cooler. Corrective Action Taken

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. Observed documents incomplete due to no signature. Operator completed the documents during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple cold holding unit handles soiled. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee beverages at Reach in Cooler not identified or segregated from food served to the public. Operator labeled the and segregated the employee food. Corrected On-Site

Basic - Equipment in poor repair. Observed make table 52F ambient temperature. Operator removed all potentially hazardous food items for time/temperature control. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Observed multiple floor tiles missing at prep area.

Basic - In-use ice scoop stored on soiled surface between uses. Observed multiple ice scoop in soiled container. Operator cleaned the scoops and container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust on fan cover at prep table. Operator cleaned the fan cover. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso 128F at steam table. Operator reheated the food item to a minimum of 165F at Stove. 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. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed fan on chair blocking cookline handwash sink. Operator removed the fan and chair. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of Dish Machine. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over tater tots at Reach in Freezer. Operator switched the food items. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing 2 vacuum breakers at mop sink. Operated took off the splitter. Corrected On-Site

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris on exterior of warewashing machine. Operated clued the exterior of the Dish Machine. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor at cookline. Operated placed in another container on the shelf underneath prep table. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm on test strip. Operator replaced and primed the sanitizer to 50ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground turkey burgers over and behind raw meat at Reach in Drawers. Operator switched the food items. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing 1 vacuum breaker at mop sink.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at cookline handwash sink due to the sink being inoperable. Operator informed in the process of plumber coming to repair.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the Dish Machine. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed 0ppm at Walk in Coolers.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at Reach in Freezer.

Basic - Plumbing system in disrepair. Observed handwash sink at cookline. Operator informed in the process of being repaired as the plumber has been called to repair.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area. Observed wall soiled at ware washing area. Operator cleaned the walls. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic spread 68F at steam table. Operator discarded the food item..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic spread 68F at steam table. Operator discarded the food item.

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. Observed heavy whip cream at Reach in Cooler. Operator date marked the food item. Corrected On-Site

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. Handed operator the written procedure. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the blade. Corrected On-Site

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

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. Handed the form which was completed by the end of inspection. Corrected On-Site

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.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees at cookline. Educated the operator.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area.