DICK'S WINGS & GRILL NOCATEE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer on main cook line inbetween the flat top grill and char grill, raw cheesesteak patty's stored over frozen french fries. Operator relocated the cheesesteak patty's to the bottom of the reach in freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On main cook line in reach in freezer; mini hot dogs (48F - Cold Holding); shrimp (49F - Cold Holding); cheese sticks (50F - Cold Holding) all items stored in reach in freezer over night. Operator discarded the food items and states the reach in freezer has frozen over and discontinued use of the reach in freezer. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On main cook line in reach in freezer; mini hot dogs (48F - Cold Holding); shrimp (49F - Cold Holding); cheese sticks (50F - Cold Holding) all items stored in reach in freezer over night. Operator discarded the food items and states the reach in freezer has frozen over and discontinued use of the reach in freezer. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin has build up of mold like substance along the top of the ice bin by the ice chute area.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. At prep station by server pass through side of main kitchen line, ripped tinfoil used to line bottom shelf of the prep table.

Basic - Standing water in bottom of reach-in-cooler. On main cook line, reach in cooler opposite the char grill has accumulation of standing water at the bottom shelf. Operator wiped out the standing water. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. In the mop closet storage room, wet mop heads stored inside of the mop sink.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Mop sink in closet by restrooms. Warning - From follow-up inspection 2021-09-21: At callback time needed to install. Time Extended

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. No proof of any employee training available. Warning - From follow-up inspection 2021-09-21: At callback time needed to complete Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ). - From follow-up inspection 2021-09-21: At callback time needed to fix. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato 50°. Egg salad 50°. Slaw 50°. Sliced cheese 50° lettuce 50° in make table end unit by cookline. Stop sale issued. Raw chicken 55°. 55°. Reach in cooler opposite fryer. Sliced cheese in drawer cooler. Since 9:30 am. Stop sale issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50°. Egg salad 50°. Slaw 50°. Sliced cheese 50° lettuce 50° in make table end unit by cookline. Stop sale issued. Raw chicken 55°. 55°. Reach in cooler opposite fryer. Sliced cheese in drawer cooler. Since 9:30 am. Stop sale issued. Raw chicken 49°. 49°. Hamburger 49°. 50° in drawer cooler by grill. Items placed about 10 am. Manager had raw meats cooked immediately. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Mop sink in closet by restrooms. Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at end of cookline next to reach in cooler removed. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at removed Hand wash sink end cookline.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has removed Hand wash sink by end cookline. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

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. No proof of any employee training available. Warning

Intermediate - No soap provided at handwash sink. No soap at removed Hand wash sink end cookline.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen. Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at end of cookline. Cooler opposite fryer. Drawer cooler. Potentially hazardous (time/temperature control for safety) held at above 41°f. Drawers , doors not tight fitting / closing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron on rack touching cleaned pans. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).

Basic - No handwashing sign provided at a hand sink used by food employees. No Hand wash sign at removed Hand wash sink end cookline.