BOONIES BAR AND GRILL

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled food wrap that raw chicken on it then began to handle raw beef burger; no hand wash. Advised chef to cook raw beef burger to 165+F and to wash hands. Warning

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. Observed chef touch clothes then handled clean tray with food; no hand wash. Chef washed hands. Corrected On-Site Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At reach in freezer: Mozzarella and chicken stored in direct contact with cardboard box. Operator corrected and stored in pans. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw frog legs stored over mozzarella stored openly in cardboard - not all products commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: ricotta (49F - Cold Holding); sour cream (48F - Cold Holding); shredded cheeses (48F - Cold Holding); coleslaw (49F - Cold Holding) As per employee, items stored in unit overnight. Not prepped or portioned today. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: queso (76F at 11:40am; 98F at 12:35pm- 2nd Reheating); house made marinara (116F at 11:40am; 120F at 12:35pm- Reheating); chili (136F at 11:40am; 139F at 12:35pm- 2nd Reheating); Alfredo sauce (60F at 11:40am; 75F at 12:35pm- Reheating); cheese sauce (89F at 12:40am; 97F at 12:35pm- Reheating); brown gravy (93F at 11:40am; 99F at 12:35pm- Reheating) As per employee, all items reheating in steam table since 10:30am. Items did not reheat to 165F for 15 seconds within 2 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: ricotta (49F - Cold Holding); sour cream (48F - Cold Holding); shredded cheeses (48F - Cold Holding); coleslaw (49F - Cold Holding) As per employee, items stored in unit overnight. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: queso (76F at 11:40am; 98F at 12:35pm- 2nd Reheating); house made marinara (116F at 11:40am; 120F at 12:35pm- Reheating); chili (136F at 11:40am; 139F at 12:35pm- 2nd Reheating); Alfredo sauce (60F at 11:40am; 75F at 12:35pm- Reheating); cheese sauce (89F at 12:40am; 97F at 12:35pm- Reheating); brown gravy (93F at 11:40am; 99F at 12:35pm- Reheating) As per employee, all items reheating in steam table since 10:30am. Items did not reheat to 165F for 15 seconds within 2 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked ribs (96F - Hot Holding); cooked corn (102F - Hot Holding); cookedvrice (86F - Hot Holding) As per employee, items reheated and stored 1.5 hours. At steam table: meatballs (127F - Hot Holding) As per employee, reheated and stored approximately 30 mins. Employee placed to reheat to 165+F. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) Operator provided Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning

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. Repeat Violation Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone then proceeded to touched clean utensils without washing hands first. Advised employee to wash hands Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Mushrooms gravy 8/31 Homemade marinara sauce 8/31 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under flat top grill, raw fish 46F cold holding, cheese 46F cold holding, raw shrimp 46F cold holding, raw burgers 47F cold holding Flip top cooler #1 across from fryers , cheese 50F cold holding , coleslaw 50F cold holding, sour cream 50F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under flat top grill, raw fish 46F cold holding, cheese 46F cold holding, raw shrimp 46F cold holding, raw burgers 47F cold holding Flip top cooler #1 across from fryers , cheese 50F cold holding , coleslaw 50F cold holding, sour cream 50F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box, cheese sauce 117F hot holding, chili 117F hot holding, cooked spinach 130F hot holding. Cooked corn 117F hot holding Per operator products stored for approximately 2.45 hours. Operator moved dialed to a higher temperature to reheat prod to 165F++Corrective Action Taken Corrective Action Taken Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 - 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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled in dishwasher area. Advised operator to labeled Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed on site Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. queso (51F - Cooling); cooked tomato sauce (51F - Cooling); meatballs (51F - Cooling); chili (51F - Cooling) in walk in cooler. Food not prepped or portioned today. In unit over night. Food did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (53F - Cold Holding); sliced tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding) in flip top cooler at end of cook line. Not prepped or portioned today. In unit overnight. Warning

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dish machine Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in reach in cooler drawers on cook line Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - 20 gallons tomato sauce (49-54 - Cooling) - operator states held overnight and not removed from walk in cooler - See stop Sale. Warning - From follow-up inspection 2022-01-18: Observed a deep container with Mac and cheese pasta portion at 3:48pm (50°F cooling).inside walk-in cooler Per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - 20 gallons tomato sauce (49-54 - Cooling) - operator states held overnight and not removed from walk in cooler - See stop Sale. Warning - From follow-up inspection 2022-01-18: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep container with Mac and cheese pasta portion at 3:48pm (50°F cooling).inside walk-in cooler Per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale Admin Complaint

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 2022-01-18: Same. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - 20 gallons tomato sauce (49°-54 - Cooling) - operator states held overnight and not removed from walk in cooler - See stop Sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - 20 gallons tomato sauce (49°-54 - Cooling) - operator states held overnight and not removed from walk in cooler - See stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - sliced tomatoes (65 - Cold Holding); cut lettuce (65 - Cold Holding) not portioned or prepared today - held above top,unit under 4 hours - operator discarded. Corrective Action Taken Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At dish station. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings operator states held over 24 hours - operator date marked. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Containers of steak on freezer floor - operator moved to shelf. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. Corrected On-Site Warning