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Fiesta dip, Danville, Kentucky, USA

11 months ago

Danville, Kentucky, United States

Suspected food poisoning. Symptoms: Diarrhea, Stomach Pain, Cramps, Headache
Suspected source: Fiesta dip
Onset: 4 to 12 hours
Duration: 4 to 12 hours
Sick: Me | Symptoms: Diarrhea, Stomach Pain, Cramps, Headache

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Closure Date: 02/24/2024

Violations:
- High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 20 live flies at handwash sink and behind glass cooler at the bar inside... See More the dining room; 100 live flies at the outside bar landing on all the equipment and linen used to cover clean utensils; salt and pepper shakers; 10 live flies by soda machine and clean cups shelves above the soda machine in the kitchen 10 live flies under the prep table where flour containers are stored by cook line 15 live flies at three compartment sink and dishwasher next to walk-in cooler - From follow-up inspection 2024-02-24: Observed Approximately 2 live flies at inside bar 50 live flies inside the beer cooler at outside bar; 1 live fly at soda machine in the kitchen 2 live flies by the back door of the kitchen **Admin Complaint**

- High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream and cheese in walk-in cooler; Raw shrimp over cooked pasta in cooler at cook line advised to store properly **Repeat Violation** - From follow-up inspection 2024-02-24: Raw shell eggs over cheese in walk-in cooler **Admin Complaint**

- High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding); ground beef (51F - Cold Holding); veal (48F - Cold Holding); lasagna (51F - Cold Holding); mozzarella cheese (46F - Cold Holding); filet mignion (49F - Cold Holding) in walk-in cooler ; as per opioids not prepared or portioned today; foods out of temperature for more than 4 hours; See Stop Sale mozzarella (51F - Cold Holding); cooked pasta (46F - Cold Holding); artichokes (51F - Cold Holding); sausage (51F - Cold Holding);in cooler #1 at cook line ; as per operator food brought out from walk-in cooler in the morning; foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food moved to different cooler ; cheese (51F - Cold Holding); pizza sauce (51F - Cold Holding); mozzarella (51F - Cold Holding); cooler at pizza station; as per operator foods not prepared or portioned today; foods brought in the cooler 30 minutes prior; foods moved to different cooler **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-02-24: Cooked chicken 43 F Cold Holding Raw chicken 42 F Marinara 43 F all in walk-in cooler Cooked pasta 47 F Cold holding in cooler #1 at cook line - food out of temperature for approximately 30 minutes; food not cooked or portioned today ; moved to walk-in cooler Milk 51 F Cold Holding ; Ricotta 51 F Cold Holding in cooler at pizza station ; food out of temperature for approximately 1 hour ; foods not prepared or portioned today foods moved to walk-in cooler ; **Admin Complaint**

Source: Florida Department of Health
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Closure Date: 02/19/2024

Violations:
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of... See More Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit myfloridalicense.com **Warning**

- High Priority - Rodent activity present as evidenced by rodent droppings found. 1) 5 droppings by water heater in kitchen 2) over 20 dropping on cooking lids stored on dry storage shelves in kitchen. 3) over 10 droppings inside office located at front counter away from kitchen. 4) 2 droppings behind chest freezer in kitchen. **Warning**

- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F . In unit overnight. See stop sale **Warning**

- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back door: reqch in cooler: cooked goat 64F, marinated fish 54, gravy sauce 54F . In unit overnight. No preparation today. See stop sale **Warning**

- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Prep table: Cooked rice 124F, rice and beans 110F (hot holding) 2) stove:Cooked stew 127F (hot holding) Per operator food cooked less than 4 hours ago. Instructions operator to reheat all foods to 165F or more. **Warning**

Source: Florida Department of Health
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