BIG SMOKE BBQ & CATERING

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In heating cabinet cooked pulled pork (130F - Hot Holding); cooked half chicken (129F - Hot Holding) for 30 minutes per operator. Operator turned heat up to max and began monitoring temperature. Corrective Action Taken Warning

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. Corrected On-Site Warning

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection. Corrected On-Site Warning

Basic - Dead roaches on premises. 2 dead roaches under reach-in cooler. Under 3 bay sink, 50 dead roaches observed. Warning

Basic - Floor soiled/has accumulation of debris under cooking equipment in back of unit. Warning

Basic - Food storage shelves have accumulation of soil residues. Warning

Basic - Food stored on floor. Water bottles and sauce bottles stored on floor of unit. Operator moved off of ground. Corrected On-Site Warning

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in wall of unit under triple sink leads to outside. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat potato salad in reach in cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed smoked chicken 123F hot hold less than 4 hours. Operator turned up hot hold unit. Corrective Action Taken Warning

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. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink. Operator removed container. Corrected On-Site Warning

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

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Warning

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. Warning

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. Warning

Basic - Ice scoop handle in contact with ice. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 120°F hot holding, heat increased Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Seasoning stored in handsink Corrected On-Site Warning

Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Liquid waste draining directly onto ground Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Warning

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. Warning

Basic - Ice scoop handle in contact with ice. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning