MCCRAYS BACKYARD BARBEQUE AND SEAFOOD

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open foam cup without lid. Explained and manager discarded the cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male employee preparing food without any hair restraint for loose head hair.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 2 live flies flying around in kitchen . 1live fly, flying around at fish washing area. Employee killed Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding pulled pork 112° , chicken 112° in hot holding glass door hot holding box . Per operator food being held more than 4 hours .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding pulled pork 112° , chicken 112° in hot holding glass door hot holding box . Per operator food being held more than 4 hours . stop sale issue . Employee discarded food . Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times...big garbage can front of the handwashing sink . Employee moved . Corrected On-Site

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

Basic - Ice buildup in walk-in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at hot box pulled pork (127F - Hot Holding). Operator stated less then hour and placed in oven to reheat. Corrective Action Taken

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. Email operator employee reporting form.

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...macaroni cheese 48°, coleslaw 46° in ice cold hold well at kitchen being held less than four hours. Employee time marked Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding chicken 106°-113° , pull pork 128° in alto shame in kitchen being held less than four hours. Employee time marked. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times...blocked by big garbage can at prep kitchen. Employee moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored utilities in handwashing sink at cook line . Employee moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...not provided paper towel, soap and sign at cook line handwashing sink at kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked ribs at walk in cooler , per operator food was cooked two days ago . Employee date marked. Corrected On-Site

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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons , scoops at cook line by the hot holiday table . Employee moved Corrected On-Site Repeat Violation

Basic - Stored food not covered....cooked ribs at walk in cooler. Employee covered. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw pork container stored above bottles of water in walk-in cooler Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above potato salad and French fries in reach in cooler at cook line Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter milk (43-48F - Cold Holding)in ice bath at cook line; As per operator food out of temperature for less than four hours; Operator added ice to quick chill Corrective Action Taken

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line; Operator discarded water Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (120 - Hot Holding);in hot box at cook line. As per operator food cooked earlier and stored in hot box to hot hold. Hot box temperature set at 120°:F Food out of temperature for less than four hours. Operator moved to oven to reheat to 165° F. Corrective Action Taken

Intermediate - No soap provided at handwash sink by three compartment sink Operator provided soap. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases of ribs not stored 6 inches off the floor in walk-in cooler. Operator stored properly. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator discarded water. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine over 100ppm) Operator fixed chlorine solution to 75 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47°F - Cold Holding)at cook line in ice bath. As per operator food out for 30 minutes. Food out of temperature for less than four hours. Operator added ice in water to cover the food container. Corrective Action Taken

Basic - Food stored on floor. Cases of fries on the floor in walk-in freezer. Operator stored properly. Corrected On-Site