Closure Date: 09/20/2023
Violations:
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ROP bag Chili 56F ROP bag smoked chicken (51F Began cooling from previous night per operator **Warning**
- High Priority …
Violations:
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ROP bag Chili 56F ROP bag smoked chicken (51F Began cooling from previous night per operator **Warning**
- High Priority …
- Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 50+ small flying insects surrounding hot water tanks in dry storage smallware storage area. 4 in dry storage around shop vacuum 3 in dry storage on cans in dry storage, Landed on lid to house made sauce. 10 + flies in dish area 20 fruit fly near soda gun at inside bar and landed on soda gun. All surfaces being cleaned and sanitized. **Admin Complaint**
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items located in multiple coolers on cook line, per operator items on cook line less than 2 hours, Removed items and placed on ice and returned some to refrigerator. shredded cheese (47F - Cold Holding); diced tomato (43F - Cold Holding); garlic wing sauce (73F - Cold Holding); cut lettuce (64F - Cold Holding); Pico de gallo (68F - Cold Holding); herb garlic butter (59F - Cold Holding); chipotle butter (63F - Cold Holding); shredded mozzarella (63F - Cold Holding); cooked green beans (50F - Cold Holding); sour cream (65F - Cold Holding); egg wash- ambient cooling (45-47F - Cooling); roasted pepper honey mustard (45F - Cold Holding) Lettuce mix 48- in unit over night per operator Reaper sauce - made with real butter- 70F In prep area ROP bag Chili 56F ROP bag smoked chicken 51F garlic wing sauce 68F Garlic sauce is made with real butter per operator, these items were discarded **Warning**
Source: Florida Department of Health
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items located in multiple coolers on cook line, per operator items on cook line less than 2 hours, Removed items and placed on ice and returned some to refrigerator. shredded cheese (47F - Cold Holding); diced tomato (43F - Cold Holding); garlic wing sauce (73F - Cold Holding); cut lettuce (64F - Cold Holding); Pico de gallo (68F - Cold Holding); herb garlic butter (59F - Cold Holding); chipotle butter (63F - Cold Holding); shredded mozzarella (63F - Cold Holding); cooked green beans (50F - Cold Holding); sour cream (65F - Cold Holding); egg wash- ambient cooling (45-47F - Cooling); roasted pepper honey mustard (45F - Cold Holding) Lettuce mix 48- in unit over night per operator Reaper sauce - made with real butter- 70F In prep area ROP bag Chili 56F ROP bag smoked chicken 51F garlic wing sauce 68F Garlic sauce is made with real butter per operator, these items were discarded **Warning**
Source: Florida Department of Health
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