KENNY D'S

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Glass upright- shucked oysters 47F (7:00- 3:45). Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Glass upright- shucked oysters 47F (7:00- 3:45). See stop sale.

Intermediate - Equipment drain line draining into handwash sink. In wait station.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station. Manager stocked paper towels. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on interior of small ice machine. Repeat Violation

Basic - 6 Carbon dioxide/helium tanks not adequately secured and stored in walk way near dry storage outside.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. 2 clean cutting boards stored on floor in ware wash location.

Basic - Equipment in poor repair. Walk in cooler door threshold in disrepair. Repeat Violation

Basic - Floors not maintained smooth and durable in walk in cooler. Floors sink down when walked on. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- sausage 51F (3:00-3:45) at room temp in bucket of standing water. Employee placed sausage in walk in cooler. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bin of sugar.

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in handwashing sink in wait station. Repeat Violation

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/. Manager arrived on site during inspection. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Rust stains on interior of ice chute ins ice machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling ceiling in kitchen on cook line. Ceiling tile in men's restroom is in disrepair with multiple holes.

Basic - Equipment in poor repair. Walk in cooler threshold in disrepair.

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Whole banister of lighting out/not working on cook/ prep line.

Basic - Floor area(s) covered with standing water in walk in cooler located outside. Repeat Violation

Basic - Floors not maintained smooth and durable in walk in cooler located outside. Repeat Violation

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drink with straw stored in upright cooler in wait station.

Basic - Plumbing line from a removed fixture not capped off at 3 compartment sink. Water drains directly in a bucket placed on floor.

Basic - Plumbing system in disrepair. Floor drain in men's restroom in disrepair. Drain is raised above floor and has broken/cracked flooring around drain cover.

Basic - Case of corn on cob stored on floor in refrigerated/ Frozen semi truck on lot holding walk in freezer food. No corrective action taken during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Drain cover(s) missing at hand sink near 3 compartment sink.

Basic - Floor area(s) covered with standing water in front of large ice machine in ware washing area.

Basic - Floors not maintained smooth and durable in walk in cooler.

Basic - Ice scoop handle in contact with ice. No corrective action taken at time of inspection.

Basic - No conspicuously located ambient air temperature thermometer in holding unit in wait station at upright glass reach in cooler. No corrective action taken at time of inspection.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags naked prior to last oyster being served. Repeat Violation

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/. Manager arrived at establishment during inspection. Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on ceiling in ware wash area and near cook line. Repeat Violation

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

Basic - Floors not maintained smooth and durable. Walk in cooler floor is disrepair.

Basic - Food stored on floor. Chicken wings stored on floor in walk in freezer. Repeat Violation

Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Repeat Violation

Basic - Soiled dry wiping cloth in use on prep table and under flat top above drawers on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink in wait station used as a dump sink with evidence of ice.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in corn meal and flour.

Basic - Clean linens stored in improper location. Bags of clean linens stored on ground near walk way outside that is open to the elements.

Basic - Food stored on floor. Turkey stored on floor in outdoor walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in wait station. Repeat Violation

Basic - Plumbing system in disrepair. Hand wash sink near Breader station in disrepair. Right faucet handle does not dispense water.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).

Basic - Stored food not covered. Okra stored in deep freezer not covered. Employee covered okra with lid. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.provided establishment with health reporting form and requirements. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Breaded clams stored over hush puppies in reach in deep freezer. Cook corrected rotation. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold on ice- calamari 47F, shrimp 51F, crab claws 47F ( 2:00-3:15 ). Cook placed ice over all food items. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served on some tags. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with ice machine. Repeat Violation

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/. Manager was called, manager arrived at establishment with in 10minutes of start of inspection. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Establishment in process of making repairs to ceiling in kitchen/ ware wash area. Corrective Action Taken Repeat Violation

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

Basic - Cloth used as a food-contact surface on shelf under utensils and flat top.

Basic - Exterior door has a gap at the top left that opens to the outside. Repeat Violation

Basic - Food stored on floor. Boxes of chicken tenders stored on floor in outside walk-in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Dry storage areas open to the elements.

Basic - Soiled dry wiping cloth in use. Multiple cloths stored on food contact surfaces. Repeat Violation

Basic - Stored food not covered. Cut okra stored in deep freezer uncovered.

Basic - Unnecessary items/unused equipment on the premises. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floors in beer walk in cooler. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour, rice, sugar and seafood flour not labeled. Manager has ordered labels for the bins. Corrective Action Taken

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. Server picked up a lime wedge and placed into a customers drink with bare hand. Server discarded drink immediately. Bar tender placed tongs in lime wedges. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Crab legs stored over hush puppies in deep freezer. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Bar sink blocked with a co2 tank. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification.

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/.at time of inspection 8 employees working with no managers on site. Manager came to establishment during inspection but is not certified.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and wait station.

Intermediate - No soap provided at handwash sink at bar area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice machines soiled. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair above small ice maker in ware wash area.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table used to roll silverware. Employee open drink on dish shelf near clean dishes in ware washing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and personal food on table next to silverware and napkins. Purse and aprons stored on top of clean silverware to be rolled.

Basic - Exterior door in kitchen that leads to walk in cooler has a gap at the threshold, side and top that opens to the outside.

Basic - Floor area(s) covered with standing water. Near hand sink and on cook line. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Missing floor tiles on cook line and near hand wash sink at end of cook line. Repeat Violation

Basic - Food stored on floor. Boxes of saltines stored on floor near exit door and restrooms.

Basic - Hole in or other damage to wall. Wall behind deep freezer in disrepair.

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs hanging from oven door.

Basic - No handwashing sign provided at a hand sink used by food employees in ware washing area.

Basic - Single-service articles improperly stored. To go containers stored out side in fenced area.

Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored on food contact surfaces on cook line.

Basic - Unnecessary items stored in garbage enclosure. Discarded cooking equipment, cold holding units, freezers, windows, chairs and trash stored in garbage area oon side of and back of walk in freezer. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor unsealed in outside covered walkway dry storage area. Floors unsealed in prep sink area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet cloths stored on food contact surfaces in bar area, cook line and ware wash area.