BUFFALO CHIPS REST

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. Luis S expired 11/7/24, and Smith S expired 11/7/24.

Intermediate - Spray bottle containing toxic substance not labeled. Bottles containing unknown substance by triple sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle submerged in bread crumbs. Operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bucket of pickles observed on floor in walk in cooler.

Intermediate - Bottles containing toxic substance not labeled. Spray bottle of yellow liquid and squeeze bottle of red liquid unlabeled at the kitchen 3-compartment sink. Employee labeled the bottles for bleach and quaternary. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin on the interior deflector.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two bags containing employee food were stored with food for sale to the public in the back walk-in cooler. Employee food should be stored segregated and clearly marked and below and away from food for sale to the public.

Basic - Food stored on floor. Bags of whole onions and a tub containing wrapped buns was stored on the floor in dry storage.

Basic - Hole in or other damage to wall., broken pink tiles, damaged plaster and missing cove base in the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: soda gun holster at the bar had encrusted build-up on the inside of the black rubber boot. Educated bartender about increasing the frequency of cleaning this item.

Basic - Reuse of single-service or single-use articles. Single use salad dressing containers are being re-used to store wing sauce. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ribs were stored above portioned sauces in the walk-cooler. Employee moved ribs to proper storage. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on salad make table. Repeat Violation

Basic - Hole in or other damage to wall. Missing wall tiles in several areas and damaged plaster in multiple areas.

Basic - Metal ceiling in dry storage is soiled.

Basic - Reuse of single-service or single-use articles for storage of barbeque sauce Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of seasoned taco meat was dated 11-29; container of pico de gallo was dated 12-4; container of pulled pork was dated 12-9.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of seasoned taco meat was dated 11-29; container of pico de gallo was dated 12-4; container of pulled pork was dated 12-9.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling observed between the steam table and the fry area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of packaged food on the dry storage shelving by the back door. Repeat Violation

Basic - Equipment in poor repair. Torn gaskets on the reach-in cooler door next to the oven. Torn gaskets on the reach-in cooler door on the cook line.

Basic - Food stored on floor. Large stock pot of barbecue sauce was stored directly on the floor in the prep area. Repeat Violation

Basic - Hole in or other damage to walls in multiple areas. Repeat Violation

Basic - Reuse of single-service or single-use articles to store barbecue sauce.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant stored on a shelf with wing sauce in the kitchen and the hostess station.

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in basin indicating use as a dump sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, observed in the flip top cooler in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron and sweatshirt stored with sugar packets and ketchup on a shelf in dry storage.

Basic - Food stored on floor. Tub of bread and jugs of oil stored on floor in dry storage.

Basic - Hole in or other damage (missing tiles) to wall in several areas.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to three-compartment blocked by dirty dishes on the floor directly in front. Food debris in hand sink next to three-compartment sink. Sink is being used as a dump sink.

Basic - Cove molding at floor/wall juncture broken/missing in multiple areas in the back of the house. Damaged walls in multiple areas, rendering them no longer smooth and easily cleanable. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook observed wearing a bracelet. One cook was wearing a wristwatch. Both were engaged in cooking.

Basic - Ice scoop handle in contact with ice in the machine by the rear entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plexiglass dividers at the bar observed cracked with heavy build-up of mold-like substance. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corned Beef in the walk-in cooler was dated 12-6 (8 days). Operator discarded product. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to the three-compartment was filled with ice. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl stored in the Panko breading.

Basic - Cove molding at floor/wall juncture broken/missing throughout the back of the house. Walls damaged in several areas throughout the back of the house, not smooth and easily cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water was on the prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Holster for the soda gun observed to have a heavy white build-up Damaged plexiglass dividers at the bar observed with old tape and mold-like build-up.

Basic - Reuse of single-service or single-use articles. Jugs previously containing commercially-prepared dressings are re-used to store sauces.

Basic - Time/temperature control for safety food thawed in an improper manner. Guacamole was thawing at room temperature.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In service station and bar areas, 4 spray bottles of quaternary sanitizer 400+ppm. Operator began diluting bottles,300ppm quaternary. Corrective Action Taken

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Discussed with operator assembling a kit for use if this event occurs Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler cooked chicken (121F at 12:20 to 117F at 12:55 - Cooling), in deep plastic container, covered. Discussed with operator proper cooling techniques, operator spread out uncovered cooked chicken to cool properly and returned it to walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. In dishwashing area and bar area, handwash sink used as dump sink.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Corned beef and roast beef in walk-in cooler frozen time not tracked.

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. Approximately 15 expired food handler cards.

Intermediate - Spray bottle containing toxic substance not labeled. In service station and bar areas, 4 unlabeled bottles of chemicals. Operator began labeling the chemicals. This is a repeat violation from 3/22/2022 and 7/15/2022. Corrective Action Taken

Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food filled out incorrectly. Provided operator with new time as a public health control form to update based on current process.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced-oxygen packaging raw mahi in walk-in cooler still in packaging, fully thawed.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook observed washing hands in triple sink next to handwash sink. Discussed with operator educating employees on washing hands in proper sink.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in dishwashing area used as a dump sink. This is a repeat violation from 11/23/2021. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of chemical unlabeled in drink service station, one unlabeled bottle of chemical behind bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near rear entrance to restaurant.

Basic - Carbon dioxide/helium tanks not adequately secured in soda storage area or behind back door to kitchen. Operator secured the tanks. Corrected On-Site Repeat Violation

Basic - Food stored on floor in walk in coolers and walk in freezer. Bag of carrots, buckets f sauces, and boxes of French fries stored on floor. This is a repeat violation from 11/23/2021 and 5/5/2021. Repeat Violation

Basic - Single-service articles improperly stored. In outside storage shed, single service gloves, portion cups, lids and utensils stored on floor.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) under slicer in back prep kitchen. Operator diluted the sanitizer to proper strength, quaternary 200ppm.

Intermediate - Handwash sink used for purposes other than handwashing. Hardwash sink with dishes and food scraps inside next to 3 compartment sink. Operator cleared the sink and reminded dishwasher that it is for handwash only. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secure in back of beer storage room.

Basic - Food stored on floor in walk-in cooler. Containers of celery stored on floor of walk-in cooler. Operator moved containers to proper storage. This is a repeat violation from 5/5/2021 Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at bar area or in dishwashing area.

Basic - Unclean building components, attachments or fixtures. Fan cover in walk-in cooler soiled with accumulation of dust.

Basic - Worn, torn and/or soiled floors/carpeting. Floors around perimeter of kitchen, coolers and dry storage area with accumulation of dust, food debris.