BUBBAQUE'S #7007

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Can opener.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee empty sanitizer bucket in hand wash sink. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Equipment in poor repair. Microwave door handle broke. Repeat Violation

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

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Condiment container not inverted.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket bucket tested 0 ppm, employee remade tested 100 ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar not labeled, employee labeled at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump sanitizer bucket in handwash sink.

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. Manager provided one expired food handler certification.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Manager labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in okra.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on prep table, manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in freezer, manager removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with sauce pan, manager removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. Repeat Violation

Basic - Equipment in poor repair. Microwave door handle broke. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 500+ppm quaternary ammonium, employee remade tested 200 ppm. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone then touched clean containers.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Shanon Nevin

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self service soda machine ice chute.

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/ 4 employees working with no certified food manager onsite.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.

Basic - Equipment in poor repair. Microwave door handle broken. Repeat Violation

Basic - Single-service articles improperly stored. Box of cups on floor.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, employee remade tested 100 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: chicken 126 F, ribs 133 F, operator put on grill to bring back to temperature. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Anything spray on shelf next to food scales. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Tea strainer in handwash sink at front counter.

Intermediate - No soap provided at handwash sink near 2 compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled with green liquid. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Gatorade on purpose table next to tea machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on prep table next to tea maker

Basic - Equipment in poor repair. Microwave in kitchen. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk brown sugar.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies flying around in prep room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hicken wings 45 F, Potato salad 46 F- retemp 43 F, turkey 45 F- retemp 45 F in reach in cooler. Employee placed in walk in cooler and on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink next to dish machine.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at mop sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above sauces.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. Repeat Violation

Basic - Equipment in poor repair. Microwave door handle broke. Repeat Violation

Basic - Food stored on floor. Box of fries on floor in freezer.

Basic - Hole in or other damage to wall. Tile missing from wall near prep room.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler next to reach in freezer.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee remade tested 100 ppm chlorine. 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. Operator provided 3 valid food handler certifications.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled, operator labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.

Basic - Equipment in poor repair. Microwave door handle above steam table. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies flying around kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over precooked chicken tenders in reach in freezer, operator removed at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bottle in handwash sink, employee removed at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at mop sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to soda boxes, operator removed at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Microwave door handle broken. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 45 F- retemp 43 F, chicken 45 F- retemp 43 F in reach in cooler. Operator placed items on ice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill sanitizer bucket. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled under 3 Compartment Sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with sauce, operator removed at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees prepping food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting near dish machine.

Basic - Equipment in poor repair. Microwave door handle broke above steam tables.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back door. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles improperly stored. To go cup on floor in back storage. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket tested 0 ppm, operator remade tested Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled near drink station.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Warning - From follow-up inspection 2022-08-10: Time Extended - From follow-up inspection 2022-08-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At back door. Warning - From follow-up inspection 2022-08-10: Time Extended - From follow-up inspection 2022-08-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice chute in self service and near drive through window. Repeat Violation Warning - From follow-up inspection 2022-08-10: Time Extended - From follow-up inspection 2022-08-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood in storage area behind building containing to go containers and maintenance equipment. Repeat Violation Warning - From follow-up inspection 2022-08-10: Time Extended - From follow-up inspection 2022-08-11: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee exited restaurant to throw something out. He then entered the kitchen and went to 5e line to be gone dropping food in the fryer. Discussed proper handwashing with employee.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store spices in back handwash sink. Removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Hanging on mop sink. Labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mens restroom. Ran water for approximately two minutes. Temperature only reached 78 F.

Basic - Accumulation of black/green/pink mold-like substance in the interior of the ice chute at drive though window and self service ice chute.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on shelf with to go items and over sauces.

Basic - Food stored on floor. Boxes of food on floor in walk in freezer. Items moved off of floor. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Above steam table. Cleaned at time of inspection. Corrected On-Site

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood shelving and flooring inside outdoor shed. Shed houses to go boxes for restaurant as well as napkins, chemicals and cleaning equipment.

Basic - Single-service articles improperly stored. Boxes of to go containers stored on floor in outdoor shed. Moved off floor. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep cut marks making cutting board no longer cleanable.

Basic - Single-service articles improperly stored. Observed boxes of ToGo cups stored on the floor inside outdoor shed. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken in three compartment sink thawing in standing water. Inspector discussed proper thawing methods with operator. Operator ran cold running water over item at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator placed wet not in a manner to allow drying at time of inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution was a general cleanser, not a sanitizing solution. Buckets re-made with chlorine sanitizer at time of inspection. Re-tested at 200PPM chlorine. Priority: Basic Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container storing brown sugar not labeled. Item located across from three compartment sink. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed portable fire extinguisher gauge in the red. Fire extinguisher located in kitchen next to exterior door.