BUBBAQUE'S BBQ #6006

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. Dishwasher (Chlorine 0ppm). Manager primed the machine, still 0ppm. Inspector instructed manager to discontinue the use of the dish machine for sanitizing dishes and to set up the three compartment sink for sanitizing. Warning

High Priority - Food with mold-like growth. See stop sale. Two cantaloupe on shelf inside walk-in cooler with mold-like substance growing on outside of rind.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near cookline.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside refrigerator make-table in prep area: bleu cheese with buttermilk (54F-59F - Cold Holding). Manager stated the bleu cheese was placed into the cooler on the previous day and the bleu cheese has not been removed since.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerator make-table in prep area: bleu cheese with buttermilk (54F-59F - Cold Holding). Manager stated the bleu cheese was placed into the cooler on the previous day and the bleu cheese has not been removed since. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: pulled pork (122F - Hot Holding). Employee at cookline stated the pork has only been held inside unit for a few minutes and she would be using it right away. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach stored on prep table at cookline beside takeout containers. Spray bottle containing bleach stored on lower shelf of prep table beside seasonings in prep area near smoker room. Both were removed from areas during this inspection. 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 spigot on wall beside mop sink. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee in kitchen washed hands in prep sink near smoker room. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline stained. Interior wall inside ice machine soiled with white buildup. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use in rear storage area with canned food shelf. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling near air vent in server station coating peeling.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on prep table at cookline beside takeout containers and cutting board. Employee removed both from area during this inspection. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working with food in smoker area is wearing a bracelet on wrist while removing ribs from smoker.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on clean dish rack near cookline. Wet nested drink cups on counter in server station. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor in back of walk-in freezer. Repeat Violation

Basic - Insect control device installed over food preparation area. Insect pest control light installed above container of seasoning near drive-through window.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign insufficient at handwash sink at cookline and at handwash sink beside dish machine. Handwash signs do not instruct employees to wash hands.

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. Hood vents above grill heavily soiled with grease. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink cup stored inside box of okra inside reach-in freezer at cookline. Employee removed drink cup from box during this inspection. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Air vent in server station soiled with mold-like substance. Floor inside walk-in freezer soiled with food debris. Air vents throughout kitchen dripping with condensation. Hood above grill soiled with grease. Air vent near walk-in cooler soiled with mold-like substance. Floor inside exterior storage shed soiled with leaves. Ceiling tiles inside rear storage area stained with mold-like substance. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulled up pants with gloved hands, then proceeded to handle cooked chicken with the same gloved hands. Inspector had employee stop, wash hands, and put on new gloves before continuing to handle food. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Three packages of raw ground beef stored on shelf above whole-intact raw beef inside walk-in cooler. Employee moved raw ground beef to the bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line: ranch dressing (48F - Cold Holding); bleu cheese dressing (47F - Cold Holding). Employee stated the ranch and bleu cheese dressing is made in-house with buttermilk. Employee stated the ranch and bleu cheese dressings were placed on the buffet line from the salad cooler one hour prior and placed both into the freezer to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer stored on top of box of gloves on shelf above prep table in corner of kitchen. Bottle of bleach stored beside box of gloves and above prep table in corner of kitchen. Employee removed both from shelf during this inspection. 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 from spigot near mop sink behind building.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in salad bar prep area heavily stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaned thermometer in handwash sink at kitchen entrance. Repeat Violation

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. No food handler certificates available for any employees. Inspector observed three of the employees working in kitchen during the last inspection. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use in rear canned foods storage room.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in salad bar prep area has deep cut marks and is no longer smooth and cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink cup stored on prep table at cookline beside box of gloves and above takeout containers. Employee removed drink cup from table during this inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wired earbuds stored on corner of prep table at cookline beside box of gloves and above takeout containers. Employee removed both from area during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on shelf at server station near kitchen entrance. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster on right side behind building sitting directly on grass.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on floor in back of walk-in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf below grill soiled with rust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease. Lower portion of prep table at cookline soiled with food debris. Outside of oven at far left-side of cookline soiled with grease.

Basic - Open dumpster lid. Dumpster lid left open behind building.

Basic - Unclean building components, attachments or fixtures. Ceiling tiles throughout kitchen stained. Hood above grill soiled with grease. Pot rack hanging from ceiling in kitchen soiled with grease. Air vent at drive-through window soiled with black substance. Ceiling tile above can storage shelf in back of kitchen soiled with mold-like substance. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on corner of prep table at cookline. Employee returned cloth to sanitizer bucket during this inspection. Corrected On-Site

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. In reach-in cooler near salad prep area: marinara date marked 11/28 Stop sale issued, feta cheese date marked 11/26 stop sale issued. In reach-in cooler near fountain machine: banana pudding with whipped topping date marked 11/28. Stop sale issued.

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: 0PPM. Employee primed the machine, then 50PPM. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler in salad prep area: potato salad 49F stop sale issued, coleslaw 49F stop sale issued, sliced tomatoes 50F stop sale issued, ranch dressing 60F stop sale issued, milk 48F stop sale issued, coleslaw 49F stop sale issued, coleslaw 50F stop sale issued, cut lettuce 50F stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler in salad prep area: potato salad (49F - Cold Holding); coleslaw (49F - Cooling); sliced tomatoes (50F - Cold Holding); ranch dressing (60F - Cold Holding); milk (48F - Cold Holding); coleslaw (49F - Cooling); coleslaw (50F - Cooling); cut lettuce (50F - Cold Holding) Warning

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 and the time removed from temperature control cannot be determined. Pork and green beans in steam table at cookline. Employee added time. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach-in cooler at salad prep area: coleslaw 49F stop sale issued, coleslaw 49F stop sale issued, coleslaw 50F stop sale issued. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer in kitchen: mashed potatoes (126F - Hot Holding); green beans (128F - Hot Holding); beans (126F - Hot Holding); chili (122F - Hot Holding). Employee stated they had finished cooking twenty minutes prior. All were reheated to above 165F during this inspection. Corrected On-Site Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in handwash sink near kitchen entrance. Employee rinsed a food container in hand sink near kitchen entrance. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen near drive-thru, ceiling in kitchen above reach-in cooler near cookline.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents above reach-in cooler near cookline, ceiling vents above coffee machine near wait station. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor in dry storage shed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station near fountain machine.

Basic - Food storage container/container lid cracked or broken. Cracked pan and lid on clean dish shelf at end of cookline. Multiple cracked lids on containers inside reach-in cooler near salad prep table.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpsters behind building not on proper pad. Repeat Violation

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

Basic - Old labels stuck to food containers after cleaning. Old labels on pans on clean dish shelf at end of cookline.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored above RTE soup inside walk-in cooler. Employee moved unwashed vegetables to the bottom shelf. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets: 200PPM.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entering kitchen and began placing on gloves without washing hands. Inspector reviewed proper handwashing procedures. Employee washed hands and placed on gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in Cooler behind grill with an ambient temperature of 40°F, the following items that had been in use prior to the inspection for the breakfast rush with the following temperatures Turkey 49°F, Ham 46°F, Chicken 49°F, Sausage 49°F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in Cooler behind grill with an ambient temperature of 40°F, the following items that had been in use prior to the inspection for the breakfast rush with the following temperatures Turkey 49°F, Ham 46°F, Chicken 49°F, Sausage 49°F. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed commercial can opener blade soiled with accumulated food debris . Employee cleaned prior to using can opener. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handles used to dispense food located on steam tablet for Macaroni and Cheese, Collard Greens and the Sugar bin by the drive thru window..

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. Observed gasket torn on both doors of Reach in Freezer at cook line Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License displayed has expiration date of 6/1/2021

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed two dumpster located on soil and not on a non-absorbent surface.

Basic - Light shield damaged/in disrepair. Observed light shields missing in the following locations in the kitchen: above grill and above prep table.

Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed CO tanks located behind drive-thru sign not secured.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign provided at a hand sink used by food employees in men's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine located next to ice machine.

Basic - Open dumpster lid. Observed both dumpster lids open

Basic - Single-service articles improperly stored. Observed two boxes of single serve cups stored on floor in outside back storage shed. Manager placed boxes on shelf. Corrected On-Site