SHORTYS BAR B Q

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

High Priority - Live, small flying insects found. Observed approximately 4 to 5 flies on the air and some landing on the wall at the dishwasher area .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over Cole slaw inside WIC.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (84F - Cold Holding); Cole slaw (57F - Cold Holding) on top of preparation table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Smoker room : ; cooked wings (79F - Hot Holding); cooked brisket (121F - Hot Holding); cooked brisket (82F - Hot Holding). Observed next to steam table at cook line : ; ribs (81F - Hot Holding); cooked chicken wings (114F - Hot Holding); baked potatoes (116F - Hot Holding). Observed Hot box cabinets: ; ribs (86F - Hot Holding).

High Priority - Toxic substance/chemical improperly stored. Observed chemical bottle on top of prep table.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dishwasher area. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unaware of hot holding minimum temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed knives stored soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue at front counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, pork, ribs without date marked, as per cook for more than 24 hours prior.

Intermediate - Spray bottle containing toxic substance not labeled. Observed several spray bottles not labeled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 75F running for 3 minutes by front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle inside Cole slaw and red beans inside WIC. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed cook line equipment with heavy grease on sides.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled throughout kitchen. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cooking pots stored on floor at ware washing area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inside reach in cooler.

Basic - Equipment in poor repair. Observed gasket in disrepair at RIC at cook line.

Basic - Floor area(s) covered with standing water. Observed throughout kitchen.

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. Observed inside WIF. Observed under smokers.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing throughout kitchen area. Observed at WIF floor in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside WIF and RIF.

Basic - Ice scoop handle in contact with ice.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven and smoker soiled.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed RIF at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled. Observed hoods soiled at cook line. Observed on top of smoker heavy buildup of old food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelf above steam table with heavy food debris.

Basic - Stored food not covered. Pitcher with drinking water stored in a freezer under a lid with exposed insulation.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs thawing at room temperature.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. Observed wall in dishwasher area soiled.

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

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

Flammables stored/debris present in meter room. For reporting purposes only. Gasoline powered pressure washer stored inside electrical room.

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 cook touch personal phone and then began preparing food, no hand wash. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (82F-100F Hot Holding); macaroni and cheese (68F - Hot Holding) as per employee, products placed at steam table less than 1 hour prior. Employee began reheating products. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand sink across from walk in cooler. Employee replenished paper towels. 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. Observed food employees Louis, Maria and Danay employed more than 60 days, no proof of employee training. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee portioning shredded pork not wearing hair restraint. Warning

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris. Warning

Basic - Hole in or other damage to wall. Observed hole in wall leading to roof top entrance at dry storage room. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer located in front of cook line. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at back storage room. Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with mold like substance at ware washing area. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed smoker racks soiled with old food debris. Warning - From follow-up inspection 2025-01-16: Observed smoker racks soiled with old food debris. Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-01-16: No proof of required state approved employee training provided for any employees. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-01-16: Accumulation of debris on exterior of warewashing machine. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks preparing food not wearing hair restraints. Warning - From follow-up inspection 2025-01-16: Observed cooks preparing food not wearing hair restraints. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris underneath shelves. Warning - From follow-up inspection 2025-01-16: Observed walk in cooler floor soiled with old food debris underneath shelves. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor at walk in freezer not smooth. Repeat Violation Warning - From follow-up inspection 2025-01-16: Observed floor at walk in freezer not smooth. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall near rooftop entrance. Warning - From follow-up inspection 2025-01-16: Hole in or other damage to wall. Observed hole in wall near rooftop entrance. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. Warning - From follow-up inspection 2025-01-16: Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed back exit doors at kitchen open during inspection. Warning - From follow-up inspection 2025-01-16: Observed back exit doors at kitchen open during inspection. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. Warning - From follow-up inspection 2025-01-16: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at dish area soiled with mold like substance. Warning - From follow-up inspection 2025-01-16: Observed walls at dish area soiled with mold like substance. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked corn bread and then placed on customer plate. Manager voluntarily discarded corn bread. Manager coached employee on bare hand contact with ready to eat food. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed smoker racks soiled with old food debris. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 140F). 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 - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks preparing food not wearing hair restraints. Warning

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with old food debris underneath shelves. Warning

Basic - Floors not maintained smooth and durable. Observed floor at walk in freezer not smooth. Repeat Violation Warning

Basic - Hole in or other damage to wall. Observed hole in wall near rooftop entrance. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled at dish area. Observed exterior of fryers heavily soiled with old food debris. Warning

Basic - Observed clean tongs stored on dirty shelf. Manager removed tongs and took to dish area. Corrective Action Taken Warning

Basic - Outer openings not protected with self-closing doors. Observed back exit doors at kitchen open during inspection. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at back storage area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at dish area soiled with mold like substance. Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked ribs (92F - Cooling) at hot box in kitchen, as per manager cooling for more than 2 hours. Manager took ribs to reheat to 165F. Corrective Action Taken - From follow-up inspection 2024-05-06: Observed cooked chicken wings (82F - Cooling) as per manager product was prepared 3 hours prior. Advised manager to reheat product to 165F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris. Observed interior of ice machine soiled at warehouse washing area. - From follow-up inspection 2024-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachine temperature at 160F. - From follow-up inspection 2024-05-06: Observed dishmachine temperature at 162F. Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-05-06: 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/ Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-05-06: 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. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor inside walk in freezer not smooth. Also observed floor tiles cracked throughout kitchen. - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of smoker soiled with old food debris. - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Observed Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-05-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked ribs (92F - Cooling) at hot box in kitchen, as per manager cooling for more than 2 hours. Manager took ribs to reheat to 165F. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger meat stored over sliced cheese inside of mini fridge.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw (53F - Cooling) at walk in cooler as per manager product was prepared more than 4 hours prior. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pulled pork (45F - Cold Holding) inside of walk in cooler, as per manager since previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mini fridge: raw chicken (49F - Cold Holding); cooked beef patty (53F - Cold Holding) in kitchen area. Observed pulled pork (45F - Cold Holding) inside of walk in cooler, as per manager since previous day.

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. Observed chicken wings and sliced brisket missing time mark at steam table.

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. Observed coleslaw (53F - Cooling) at walk in cooler as per manager product was prepared more than 4 hours prior.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Mac and cheese (120F - Hot Holding), as per manager for 3 hours - manager took product to reheat. And sauce with beef (109F - Hot Holding) Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hose next to walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with old food debris. Observed interior of ice machine soiled at warehouse washing area.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishmachine temperature at 160F.

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/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for cooked beef, cooked pork and cooked chicken. Provided written procedures via email to manager. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked beef and cooked pork not date marked. As per manager, items were prepared on previous days.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling vents throughout kitchen and in smoker area.

Basic - Clean utensils or equipment stored on soiled smoker.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverages inside reach in freezer across from cook line and inside walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees preparing food without any hair and beard restraint.

Basic - Floor soiled/has accumulation of debris. Observed floors inside walk in cooler and walk in freezer soiled with old food debris. Observed floor soiled with oil at dry storage area.

Basic - Floors not maintained smooth and durable. Observed floor inside walk in freezer not smooth. Also observed floor tiles cracked throughout kitchen.

Basic - Food stored on floor. Observed plastic containers of cooking oil stored on floor at dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at mini fridge and reach in freezer in kitchen area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching beans inside container at walk in cooler. Manager removed scoop. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside of mini fridge

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of smoker soiled with old food debris.

Basic - Observed Interior of oven has accumulation of black substance/grease/food debris.

Basic - Outer openings not protected with self-closing doors. Observed back exit door open during inspection.