BLACK FIG CATERING LLC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner was online updating license payment. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Made current during inspection. Corrected On-Site

Basic - Stored food not covered. Bucket of sauce.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Foods in reach in at 48°F to 50°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager foods in cooler from previous day. Prep dinners chicken,shrimp, and ribs. 48°F/50°F. Sausage 48°F.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, added bleach and brought to 100 ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored in Togo food container lid. Spray bottle on prep counter.

Intermediate - No hot running water at hand sink.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse step.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reachin cooler at front.

Basic - Stored food not covered. Multiple spices and dry foods in kitchen.

Basic - Water leaking from pipe and/or faucet/handle. At hand sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over ready to eat foods in Reachin cooler.

High Priority - Toxic substance/chemical improperly stored. Spray bottle above zip loc bags.

Basic - Water leaking from pipe and/or faucet/handle. Leak at hand sink.

Basic - Cloth used as a food-contact surface under multiple dishes on shelf near warehouse washing area.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen near 3 compartment sink.

High Priority - Displayed food not properly protected from contamination. Samples on front table un-covered. Samples removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese. Properly stored during inspection. 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.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans at 45° cooked Thursday. Beans discarded.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reachin cooler in kitchen reading 34°, actual temp 40°,41°.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Chaffing dish lids on floor.