MCKENNAS PLACE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp 1/9 pan nested in cooked pasta 1/3 pan, cookline. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meatloaf from previous week in walk in cooler labeled Tuesday - on 8th day

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 46F, blue cheese portions up to 55F. Far right side of left cookline cooler. Operator discarded sauerkraut and top half of portioned containers. Advised to keep half full and cover.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 120F-168F in the steam table Chili 118F-169F Operator stirred and added water to well. Both items initial reheat temp logged above 165F+ Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed grits dated 12/30 in reach in cooler

Basic - Floor tiles missing and/or in disrepair. Walk in freezer, deep grout lines in multiple areas

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Expo area Corrected On-Site

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned roast beef dated 7/15. Warning - From follow-up inspection 2025-08-01: Roast beef 7/24 Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Deep grouts lines in the kitchen, some broken tiles Warning - From follow-up inspection 2025-08-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Warning - From follow-up inspection 2024-12-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2024-12-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Walk in freezer, dish area. Deep grout lines and cracked wiles through out Warning - From follow-up inspection 2024-12-13: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 can tomatoes

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

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster claw 8/4 Garlic butter 8/8 Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. 1 dead fly in wing sauce, across from fryers

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. Hot dogs from 2 days ago Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Light buildup soda nozzle soda machine

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked chicken on speed rack over cooked ribs

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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. Still frozen fish in walk in cooler. Operator removed from packaging

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching bread and pickles. Discussed with operator Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter 1/16, ham 1/19

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. improperly iced shredded cheese 57F. Operator iced more fully and 43F was reached Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 105-140F, marinara 95-98F in steam table less than 3 hours. Advised to reheat to 165F to hot hold at 135F or above. Cheese sauce 167F, marinara 174F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards

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

Basic - Floor tiles missing and/or in disrepair. Walk in freezer, broken tiles. Deep grout lines in kitchen area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken, left cookline cooler Walk in cooler Raw beef over cooked chicken and cooked wings Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef 9/11, marinara made in house 9/11, French onions 9/7

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki up to 49F, beef 49F, cut lettuce 46F. Overfilled/double panned, left cookline cooler. Operator removed to cool in walk in cooler 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. Chicken soup in warmer less than 4 hours 128F. Removed to reheat. Reached 169F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cookline cutting boards Repeat Violation

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. New employees

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Shop vac stored over bag in the box soda. Corrected On-Site

Basic - Wiping cloth sanitizing solution not at proper minimum strength. 0 ppm lactic acid/ddbsa

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef 48F in top of reach in cooler on cookline per operator less than 30 minutes, operator relocated to lower portion of reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen

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/ -Certified Food Manager Sheri arrived during inspection. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles and vents above reach in coolers on cookline

Basic - Floor soiled/has accumulation of debris. -cookline area underneath equipment

Basic - Ice scoop handle in contact with ice in bar area, operator removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off equipment handles on cookline, operator relocated Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves on cookline soiled -walk-in cooler fan covers light soiled -dish racks soiled

Basic - Stored food not covered. -cheese sauce and au jus in hot holding unit at end of cookline, operator covered Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine has an accumulation of black, mold-like substance

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength -DDBSA 240, operator refilled, retested 272 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Thawed raw fish container over sauerkraut walk in cooler; raw beef over cooked wings walk in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham dated 8/8 Turkey dated 8/9

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings out for an order 54-60F. Returned to cooler - egg wash 47F on ice. Advised to ice more fully - improperly iced diced tomatoes and cut lettuce 57-59F. Operator iced bottom and top of containers - key lime pie 46F, single butter 46-48F, dressing cooler for less than 4 hours. Moved to another cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Awesome cleaner over clean pans. 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. Brandy

Basic - Ceiling tile missing. Outside walk in cooler Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses and keys on top of microwave ; in the bar, cell phone on top of drink toppings container Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover cookline Repeat Violation

Basic - Old labels stuck to food containers after cleaning. 1/3 pan Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. #10 can of chili sauce

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings 103F-113F. Operator discarded. Corrected On-Site

Basic - Ceiling tile missing. Outside walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on cutting board Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler Corrected On-Site

Basic - Floor/wall not in good condition. - broken floor tiles with deep grout lines pooling water (operator shop vacced up water) - loose baseboards/FRP near steam table between kitchen and back room

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Ceiling and fan cover, cookline. - bottom storage wire shelves

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Cutting boards stained, cookline Warning - From follow-up inspection 2021-12-08: Time Extended - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cookline Warning - From follow-up inspection 2021-12-08: Time Extended - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Cookline Warning - From follow-up inspection 2021-12-08: Time Extended - From follow-up inspection 2021-12-09: Time Extended - From follow-up inspection 2021-12-16: on order Time Extended