FATBOYS

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 came inside establishment during inspection ( after 15 minutes had passed). Corrected On-Site

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.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank stored on floor across from chemical shelf near back door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on food contact shelf above make bar and next to wire serving baskets.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 59F in prep sink with standing water. Employee removed chicken and placed in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- upright glass warmer- cooked chicken wings 101F (9:30-11:45). Employee removed wings and reheated them in fryer 189F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can near office. Manager removed trash can from sink area. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in bin of croutons.

Basic - Equipment in poor repair. Upright glass reach in warmer not holding food hot due to door seal. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on floor in walk in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice at bar. Employee removed scoop and sent to ware washing area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tong hanging from fryer basket.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reach in cooler on cook line.

Basic - Soiled dry wiping cloth in use at make bar on cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Croutons stored in food bin near microwave not labeled.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooks are not temperature checking food. Employee cooked a beef patty and chicken breast with out temperature checking and served to guest. Inspector checked temperature- chicken 199F, beef 197F.

Basic - Cloth used as a food-contact surface on cook line under bottles of butter.

Basic - Equipment in poor repair. Upright warmer door does not seal properly around gaskets when closed.

Basic - Food stored on floor. Multiple bags of ice and bread stored on floor in walk in Freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls and base boards soiled through out kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths in use on prep tables and cook line.

Intermediate - Handwash sink not accessible for employee use at all times at bar with a rolled mat. Manager removed mat from sink. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair near entry to office.

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Foam cups stored on floor in dry storage area.

Basic - Clean linens stored in improper location on floor in dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in wait station.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in wait station at prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored in reach in cooler on cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside.gap at bottom right corner of back kitchen door. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

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

Basic - Soiled dry wiping cloth in use on cutting board at make table.

Basic - Stored food not covered. Poppers and shrimp not covered reach in freezer. Repeat Violation

Basic - Water leaking from ceiling vent at kitchen entry to left of bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and shelf under prep tables soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink located near can opener blocked with linen bin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up in ice machine.

Basic - Exterior door in kitchen has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Zucchini fries stored on floor in walk in freezer.

Basic - Ice bucket/shovel stored on on top of ice maker not inverted between uses.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw burgers and the began working with buns. See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cross contamination observed when employee moved from raw burger meat to preparing buns.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at non chemical side of splitter at mop sink.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in bar chest cooler by clean glasses. Manager discarded at time of inspection. Corrected On-Site

Basic - Stored food not covered. No lid on bucket of cheese in walk-in. Employee put lid on bucket. Corrected On-Site