WING IT ON (MT DORA)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from night prior. Mac and cheese (68F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from night prior. Mac and cheese (68F - Cold Holding)

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary over 500 ppm. Operator added water. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with sanitizer bucket. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler. Floor under dump sink. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at the end of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Reach in freezer interior gaskets. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Forks at front counter. Operator inverted. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer stored next to to go cups at front counter. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in dining room.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by dish drying rack. Ceiling tile by dish drying rack has water mark.

Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled.

Basic - Food stored on floor. Hot sauce. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator corrected. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by cook line. Upright reach in freezer gaskets. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line. Upright reach in freezer interior

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over butter in walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wet cloth on cutting board at prep area. Operator placed in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made Hot buffalo sauce (55F - Cold Holding) -house made medium buffalo sauce (56F - Cold Holding); -house made buffalo bayou sauce (49F - Cold Holding); -house made honey heat buffalo sauce (60F - Cold Holding) -Per operator sauces are pulled at 10am . -Operator placed pans in ice bath for rapid cooling. House made sauces contain butter . Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on line. Repeat Violation

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottle water, cell phone stored at expo. Corrected On-Site

Basic - Food stored on floor. - raw chicken in walk-in cooler. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. - bad odor in back area.

Basic - Time/temperature control for safety food thawed in an improper manner. - Mac n cheese thawing on prep table. - operator place in walk-in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind cooking equipment on cooks line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made buffalomon sauce (54F - Cold Holding) house made medium buffalo sauce (54F - Cold Holding); house made buffalo bayou sauce (51F - Cold Holding); house made honey buffalo bbq sauce (52F - Cold Holding) Per operator sauces are pulled at 11am . Advised operator to put back in refrigeration and ice bath for rapid cooling. House made sauces contain butter . New temps: house made buffalomon sauce (43F - Cold Holding) house made medium buffalo sauce (44F - Cold Holding); house made buffalo bayou sauce (43F - Cold Holding); house made honey buffalo bbq sauce (543F - Cold Holding) Per operator sauces are pulled at 11am . Advised operator to put back in refrigeration and ice bath for rapid cooling. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored on prep table. 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. -Butter milk open prior day Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on line Repeat Violation

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. 1- new hire

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Napkins in back area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottle water on shelf with food in back area.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line. -interior of fryers and baskets - From follow-up inspection 2024-03-21: Time Extended