WOODYS BAR B Q

High Priority - - From initial inspection : 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. Dish machine tests at 0ppm. Warning - From follow-up inspection 2024-03-06: Dish machine still tests at 0ppm. Set up a 3 compartment sink until fixed. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have a CFM present. Warning - From follow-up inspection 2024-03-06: Extension given to get trained. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have proof of training it's staff. Warning - From follow-up inspection 2024-03-06: Time extended to get everybody trained. Time Extended

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. Dish machine tests at 0ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fries slacking 63F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries slacking on counter 63F. Sitting outside of smoker; Chicken 52F; ( - Cold Holding). Addressed and cook put inside of smoker. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet potatoes 119F; ( - Hot Holding). Person in charge reheated to 165F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bottle of soap in hand washing sink at end of cookline.

Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have a CFM present. Warning

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/ No CFM on staff with 5 people present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at 4 hand washing sinks. 2 in kitchen, 1 at server station and 1 at bar Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have proof of training it's staff. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance inside of it. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling til missing above dish area.

Basic - Cove molding at floor/wall juncture broken/missing. Wall behind 3 compartment sink is missing cove molding. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Server salad bar is grooved and has black marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Person in charge removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on prep table. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server station are wet nesting.

Basic - Equipment in poor repair. Gaskets on reach in cooler at end of cookline are torn.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door is propped open. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Excess grease on floor throughout kitchen and dishwashing area.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries slacking and are no longer frozen. 63F.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing several hood filters.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer are bar has ice buildup inside. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Single service plates and bowls not inverted. Person in charge inverted all. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Make cooler on cookline has standing water inside. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Exposed concrete near dish machine. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed wait staff grab lettuce with bare hands and no AOP. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed waitress plate lettuce with bare hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In server cooler in back; butter 52F, tomatoes 48F, black beans 47F, ranch dressing, blue cheese dressing, chipolte dressing 54F; ( - Cold Holding). All in cooler overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server cooler in back; butter 52F, tomatoes 48F, black beans 47F, ranch dressing, blue cheese dressing, chipolte dressing 54F; ( - Cold Holding) all in cooler overnight. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs 126F. Ribs reheated to 170F Corrected On-Site 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. Milk in walk in cooler not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen has drink ice in it. Hand washing sink sink in dish room blocked by ladder.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and no soap at back hand washing sink.

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. Missing trading for some employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on interior right side. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles are soiled and there's a hole in ceiling. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in dish room. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.board at front prep table is deeply grooved.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal equipment on prep table. Person in charge moved. Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Missing hoods in fan.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath both double and single door to the back of building.

Basic - Floor not cleaned when the least amount of food is exposed. Excessive grease on floor behind cook line. Repeat Violation

Basic - Food stored on floor. Oil on floor in kitchen. Person in charge picked up oil. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Wall by single door in back of kitchen is damaged. Missing cove molding.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar has ice buildup. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice bucket stored upside down retaining water.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing At all hand washing sinks in establishment.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in kitchen has water on bottom shelf.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. French fries thawing at room temperature, person placed back in reach in freezer. Person in charge turned on faucet. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor near 3 compartment sink has exposed concrete. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops face down in back area.

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. Dish machine tests at 0ppm Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Intermediate - Handwash sink not accessible for employee use at all times. By 3 compartment sink hand washing sink is blocked by large pots.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prime rib not dated. Person in charge dated. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. observed 3 spray bottles not labeled. person in charge labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on interior ceiling. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has 4 holes in it throughout the kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has black/mold like substance on it.

Basic - Cove molding at floor/wall juncture broken/missing. Missing throughout dish. Repeat Violation

Basic - Equipment in poor repair. Gaskets at bar reach in freezer hare torn. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook line. Repeat Violation

Basic - Food stored on floor. Cases of oil on floor in kitchen. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hoods are missing hood filter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice buildup. Reach in freezer at bar has ice buildup.

Basic - No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site.

Basic - Single-service articles improperly stored. Case of to go boxes on floor. Person in charge picked up. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Tater tots in reach in freezer not covered. Person in charge covered. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor has unsealed concrete in dish area.

Basic - Vending machine exterior soiled. Gaskets on 2 door silver cooler are torn.

High Priority - Dented/rusted cans present. See stop sale. I dented can of Lima beans. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. Operator renewed and showed me his new license during inspection. Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler; Ribs 47F, ribs 45F; in cooler over night. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; Ribs 47F, ribs 45F; in cooler over night. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dish is blocked by large pot and ladder.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at smoker hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance in interior top. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop spices. Person in charge removed. Corrected On-Site

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

Basic - Cove molding at floor/wall juncture broken/missing. Back wall behind 3 compartment sink and in dry storage. Repeat Violation

Basic - Drain cover(s) missing. In dish. Repeat Violation

Basic - Equipment in poor repair. Gaskets on walk in cooler are torn.

Basic - Floor not cleaned when the least amount of food is exposed. Floor has accumulation of grease behind fryers.

Basic - Floors not maintained smooth and durable. Floor tile is missing in kitchen.

Basic - Food stored on floor. Oil on floor in kitchen. Person in charge picked oil up. Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored not inverted floor between uses.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In both reach in freezers, 0ne in kitchen by ice machine and one in bar.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not covered by ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar hand washing sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves are soiled. By back wall.

Basic - Single-service articles improperly stored. On floor in dry storage. Person in charge moved. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line; Fries 52F. Make; cheese, corn, tomatoes, lettuce, black beans 48F; ( - Cold Holding) Silver 2 door; cheese, Parmesan, lettuce, coleslaw 58F; ( - Cold Holding) Warning - From follow-up inspection 2022-05-17: Stop sale; In make top; cheese, corn, black beans, sliced cheese, lettuce 52F. Items in cooler 4+ hours. In 2 door silver; butter 45F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make; cheese, corn, tomatoes, lettuce, black beans 48F; ( - Cold Holding) Silver 2 door; cheese, Parmesan, lettuce, coleslaw 58F; ( - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2022-05-17: In make top; cheese, corn, black beans, sliced cheese, lettuce 52F. Items in cooler 4+ hours. In 2 door silver; butter 45F. Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 1 dented can

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. Dish machine tests at 0ppm. Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flies in kitchen. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line; Fries 52F. Make; cheese, corn, tomatoes, lettuce, black beans 48F; ( - Cold Holding) Silver 2 door; cheese, Parmesan, lettuce, coleslaw 58F; ( - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make; cheese, corn, tomatoes, lettuce, black beans 48F; ( - Cold Holding) Silver 2 door; cheese, Parmesan, lettuce, coleslaw 58F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork, chili 133F. Au jus 91F; ( - Hot Holding) ** Pork, mashed potatoes, Mac and cheese 113F; ( - Hot Holding) Person in charge turned heat up to reheat. Corrective Action Taken** Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at bar are soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at far back hand washing sink. Person in charge replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine has mold in it.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above cookline. Ceiling paint is peeling throughout kitchen. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding is missing around back door and in dish room.

Basic - Drain cover(s) missing. Missing under dishmachine and 3 compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on back prep table. Person in charge moved. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has large gap underneath it. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor is missing tile at entrance of prep room, and by dish machine.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Ice bucket is an ace hardware bucket.

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer; chicken strips, ribs on floor. Person in charge removed to store properly. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fries slacking on prep table 52F. Person in charge discarded.

Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter is missing.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood surface is dirty and wall under it is soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At bar in reach in freezer; ice buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease/dust.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Case of cups on floor. Repeat Violation

Basic - Stored food not covered. In reach in freezer; catfish, chicken not covered. Person in charge covered. Corrected On-Site

High Priority - Container of medicine improperly stored. At front counter, medicine bottle stored over condiment tray. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. At dry storage one dented can of green beans with dent at seam. Repeat Violation Admin Complaint

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. At time of inspection, dish machine testing 0ppm at dish level. Person in charge tried to prime machine. Will set up triple sink with quatanery ammonium and utilize it to sanitize until dishmachine can be serviced. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat food with bare hands in the kitchen. Spoke to employee about utilizing utensils. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw shrimp stored over corn fritters, corn dogs, no longer commercially packaged. In walk in freezer ground beef stored over beef stew, not commercially packaged. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. At dishmachine, spray hose lower than flood rim.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler across from cooktop Tomatoes, Blue Cheese, Cheese (44-47°F - Cold Holding). Person in charge moved to cooler below. In two door reach in cooler: Blue Cheese, (48°F - Cold Holding); Has been in unit over night per person in charge. Ranch (50°F - Cold Holding); Cheese (48°F - Cold Holding); In walk in cooler, Ribs (46-47°F - Cold Holding. Person in charge states items were in temp at 9:30. Person in charge moved to walk in freezer to cool rapidly. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink with hose attached.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of dirt/debris in ice machine. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. At exterior door at back of kitchen, light visible under doors.

Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors and walls behind the cooktop with buildup of grease/ debris. Floor under the dishmachine with debris buildup. Floor under the bag in box soda shelf with debris buildup. Floor under dry storage area shelf by back door with debris buildup.

Basic - Hole in or other damage to wall. At wall behind water heater/ triple hole along bottom wall.

Basic - Water draining onto floor surface. Under hand wash sink in corner by water heater, water draining on floor when in use. Ceiling leak dripping into bucket on floor by ice machine.