POP'S SMOKE SHED

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad (55F - Cold Holding) stored on top of containers at flip top at front line. As per employee, less than 2 hours. Employee placed product inside reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked ribs (119F - Hot Holding) at hot box. As per employee, less than 3 hours. Employee began reheating product. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed spray bottles of quaternary ammonium solution at 500 ppm. Employee added water to solution. Final reading, 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cup stored in sink at cook line and spray bottle hanging from hand sink at front counter.

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. Observed food employee Andrew and Steven hired for 1 year, no proof of employee training.

Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottles of sanitizer not labeled at beverage station and front counter.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

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. 0 ppm chlorine

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing chlorine is 0 ppm. Triple sink is being set up to sanitize all dishes until repairs are made on dish machine. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled

Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle hanging on handwashing sink

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

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.

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. Steven ,

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Clean utensils stored next to handwash sink exposed to splash. Clean Utensils on magnet next to handwashing sink

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Large Carbon dioxide/helium tanks not adequately secured.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Plumbing system in disrepair. There is no running hot or cold water at preamp area handwashing sink