KELLER'S BAR-B-Q LK

High Priority - Vacuum breaker missing at hose bibb. - near back door

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

Basic - Floor tiles missing and/or in disrepair. - at cookline - below fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooling shelves

Basic - Standing water in bottom of reach-in-cooler. - cook line cooler

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on top bin storing hot sauce Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. - at cookline

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

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at cook line - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-02-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - From follow-up inspection 2025-02-25: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - beef (120 - Hot Holding). Manager put in oven for reheat Corrective Action Taken

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. - provided to operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink next to dishwasher

Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher

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

Basic - Grease receptacle lid open, broken, or missing. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - pitcher used to scoop beans submerged in product.manager removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage area below steam wells at cook line soiled

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 , sanitizer is empty

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts not dated,

Basic - Drain cover(s) missing. At the dish machine

Basic - Light not functioning.in the hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack in the walk in cooler is rusted

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the walk in cooler

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open milk not dated in the Fagor cooler

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

Intermediate - Handwash sink used for purposes other than handwashing. Sink used to fill a sanitizer bucket

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test kit, operator has a chlorine test kit but used Quat in the 3 compartment sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans, chicken not dated in the walk in cooler

Basic - Floor tiles missing and/or in disrepair. Under the fryer, heavy grease build up

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the small make cooler food debris on the wall stuck on the conduit pipe

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 replaced , primed and tested 100 ppm

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the front line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Floor soiled/has accumulation of debris. Floor drains at the smoker

Basic - Floor tiles missing and/or in disrepair. At the smoker 4 sq ft of broken tiles

Basic - Hole in or other damage to wall. Behind the dish washer and the walk way the wall is caving in

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Racks in the walk in cooler are soiled and rusted

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves on the fagor cooler

Basic - Stored food not covered. BBQ sauce in prep Beans and ribs in the cooler

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. Employee had a hospi resource card on them , the operator was unable to locate the rest of the cards . Will follow up at the next routine inspection

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Batch cooked items should be dated

Basic - Employee eating while preparing food. Kitchen employee

High Priority - Toxic substance/chemical improperly stored. Spray bottle was hanging on the storage rack in the stock room

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the smoker the red hose. Operator has a vacuum breaker and installed Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The white divider is soiled

Basic - Condensation or other drainage not disposed of according to law. Condensation from the Ac is collecting in a bucket

Basic - Cove molding at floor/wall juncture broken/missing. Broken at the 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryer , sides and floor

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.