Q SOUTHERN BBQ & CATERING

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near three compartment sink used to store spray bottles of chemicals. Operator removed chemicals. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler in kitchen soiled with residue.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Circling above food prep and hot holding unit in kitchen not smooth and easily cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table in kitchen. Operator disposed of drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of container of onion powder. Operator removed phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint in kitchen. Operator had employee put on hat. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen soiled with debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in dry storage soiled with debris. Operator cleaned cooler during visit. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler in dry storage has rust pitted to surface.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles unlabeled on cook line. Operator labeled bottles. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cameron and Amanda's manager certificates expired on 12/19/2023.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to 3 compartment sink. Operator cleaned out drain Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 129F hot hold, pork 124F hot hold. Operator placed food into the smoker to reheat. Food was out of temperature for less than 4 hours. Unable to get second temperature Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Intermediate - Handwash sink used for purposes other than handwashing. Food container and stainless steel scrubber held in hand wash sink near dishwasher. Operator removed items from the hand wash sink. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles behind front counter holding food removed from its original container container not labeled with common name. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Filtered water faucet connected to hand wash sink behind front counter.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Operator using black garbage bags to cover smoked meat. Discussed the need to use bags approved for food contactRepeat Violation Repeat Violation

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

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over ready to eat in reach in behind front counter. Operator rearranged refrigerator to gain compliance. Corrected On-Site

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. Discussed and provided handout pertaining to vomit and diarrheal events.

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. Discussed and provided employee agreement

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in rear storage area.

Basic - Food stored on floor. Cases of beverages stored on the floor in the hall way leading to rear of restaurant. Discuss the need to store food a minimum of 6 inches off the floor 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. Chlorine sanitizer 0ppm. Operator to utilize 3 compartment sink for sanitization until the dish washer is repaired

High Priority - Nonfood-grade bags used in direct contact with food. Black garbage bags used to stored smoked meats in reach in cooler. Discussed with operator the need to use only bags approved for food storage.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and other equipment on shelf near back door. Discussed with operator the need to store equipment clean

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for sanitizer bucket or dish machine. I provided 6 test strips to operator to use due to dishwasher sanitizer not working properly

Basic - Cutting board has cut marks and is no longer cleanable. Behind front counter at make table white and wooden cutting board Repeat Violation

Basic - Food stored on floor. Sauces, fryer oil stored on ground behind counter

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes and cutting board stored on wire rack on the side of the reachin cooler in rear of establishment not inverted or protector. Food debris present.

Basic - Cutting board has cut marks and is no longer cleanable. Front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Packing sticker on drain board of dishwasher peeling up, need to be removed

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment. Cook line and storage area.