TRENTON BUBBAQUE'S

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Turkey with date mark of 10/30 on shelf inside walk-in cooler. Manager discarded turkey during this inspection. 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. Dish machine chlorine 0PPM. Manager stated they are currently sanitizing dishes using the three-compartment sink. Inspector instructed manager to continue sanitizing dishes in the three-compartment sink until the dish machine can be repaired. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in prep area on plastic pan. One fly in kitchen near cookline. One in kitchen near dish machine.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs on counter at cookline identified as behind held on time by employee missing time mark. Employee stated the eggs have been in-use since 7am and added proper time mark during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cookline: sausage patties (79F - Hot Holding). Employee stated the sausage was cooked, then held hot for one hour. Employee reheated the sausage to 169F, then continued to hold the sausage hot. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection near back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with black substance on prep table in kitchen. Cutting boards throughout kitchen heavily stained. Nozzles of fountain machine in server station soiled with mold-like substance. Interior of reach-in keg cooler in bar area soiled with mold-like substance. Repeat Violation

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

Intermediate - No soap and/or paper towels provided at handwash sink. Handwash sink near cookline missing soap and towels. Handwash sink in warewash area missing towels. Handwash sink in bar area missing soap and towels. Manager replenished all during this inspection. 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. One food handlers certificate expired 06/19/2023.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can on shelf above make-table at cookline. Manager removed drink from shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on clean dish rack near mop sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under and around shelving in server station soiled with grease and/or food debris. Floor under and around tables and sinks in bar area soiled with food debris and/or trash.

Basic - Floor tiles missing and/or in disrepair. Flooring in disrepair throughout kitchen.

Basic - Floors not maintained smooth and durable. Unsealed plywood flooring in warewash area of kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on ceiling, walls, floor, and shelving inside walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle at cookline. Employee placed tongs in warewash area during this inspection. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Trash receptacle missing at handwash sinks throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance. Warmer above grill at cookline soiled with grease.

Basic - Old labels stuck to food containers after cleaning. Several pans on clean dish rack with remnants of old labels.

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in keg cooler in bar area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above hardboiled eggs on shelf inside walk-in cooler. Manager moved mushrooms to bottom shelf during this inspection. 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. Dish machine, 0 ppm. Manager stated they would sanitize dishes in three compartment sink. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in kitchen area. Observed two flies in wait station.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad prep reach-in cooler across from dish area: potato salad (53F - Cold Holding); tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); whipped topping (52F - Cold Holding); sour cream (54F - Cold Holding). Manager stated items stored in reach-in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler on cook line: tomatoes (47F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Salad prep reach-in cooler across from dish area: potato salad (53F - Cold Holding); tomatoes (52F - Cold Holding); cheese (51F - Cold Holding); whipped topping (52F - Cold Holding); sour cream (54F - Cold Holding). Manager stated items stored in reach-in cooler overnight. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in salad prep. Ice deflector of ice machine. Can opener blade of can opener on prep table outside of office. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in wait station used as a dump station. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent outside of office.

Basic - Cloth used as a food-contact surface. Cloth touching sliced turkey on cook line. Manager removed cloth. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above steam table on cook line. Manager moved drink to bottom shelf of prep table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf outside of office.

Basic - Floors not constructed to be easily cleanable. Plywood on floor in dish area. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall next to back door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill. Sides of cook line reach-in cooler. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items in prep Reach in Cooler that had been in the Walk-in Cooler over night and now stored above other containers Ham- 51°F, Sausage-51°F, Cut tomatoes-49°F. Observed in kitchen warmer one container of meat loaf at 127°F that had been there overnight and had not been used since last night. Observed the following items in Walk-in Cooler that had been stored there for several days and overnight per the manager and not been used that day: Seven trays of cooked chicken wings that had been there overnight at 50°F, Five trays of cooked ribs and meat at 51°F, One container of milk 47°F, 1 container of Tuna salad 49°F, One container of Cole slaw 51°F, 5 boxes of Garlic and Parsley Toast that require to be kept frozen, not frozen , Six hamburger patties at 51°F, One container of portioned chicken at 51°F, two boxes of Applewood bacon at 51°F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in prep Reach in Cooler that had been in the Walk-in Cooler over night and now stored above other containers Ham- 51°F,Sausage-51°F, Cut tomatoes-49°F. Observed the following items in Walk-in Cooler that had been stored there for several days and overnight per the manager and not been used that day: Seven trays of cooked chicken wings that had been there overnight at 50°F, Five trays of cooked ribs and meat at 51°F, One container of milk 47°F, 1 container of Tuna salad 49°F, One container of Cole slaw 51°F, 5 boxes of Garlic and Parsley Toast that require to be kept frozen, not frozen , Six hamburger patties at 51°F, One container of portioned chicken at 51°F, two boxes of Applewood bacon at 51°F Repeat Violation Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen warmer one container of meat loaf at 127°F that had been there overnight and had not been used since last night. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker behind establishment next to Walk-in Freezer and at the splitter in the mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed jug container in hand wash sink at cook line Observed ice dumped in hand wash sink at server area

Intermediate - Manager or person in charge lacking proof of food manager certification. 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/

Intermediate - No soap provided at handwash sink in kitchen. Manager restocked soap Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup used in ranch sauce in Walk-in Cooler also a cu p used to scoop ice in ice chest in bar area

Basic - Carbon dioxide tank not adequately secured behind establishment on edge of deck by Walk-in Freezer

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed boxes of condiments stored on top clean dishes

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses stored above bottles and next to single use items for use by customers. Manager removed items and stored in the office Repeat Violation

Basic - Food stored on floor. Observed container of cooking oil on floor in kitchen next to warmer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in Walk-in Freezer and accumulated on top of food boxes

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back wall of soda dispenser next to nozzles with mold lie substance. Employee cleaned and sanitized area Corrected On-Site

Basic - Observed Covered waste receptacle not provided in women's bathroom.

Basic - Observed Old labels stuck to food containers after cleaning in clean ware rack

Basic - Single-service articles improperly stored. Observed coffee filters not stored in a protected manner at server area

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink in kitchen slow to drain.

Basic - Working containers of food removed from original container not identified by common name. Ranch sauce in Walk-in Cooler not marked