Sauced Hogs Bbq Bar And Grill, 2408 N Fatima Ave, Hernando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Bowl in flour in dry storage. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Beside chips in back kitchen area.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. Frying oil beside office in dry storage.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Ladle submerged in barbeque mixture. **Corrected On-Site**
- Basic - Unnecessary items on the premise. Jet skis in back yard.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes held at 98°. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Middle kitchen area hand wash sink.
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelf under prep table
- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar and flour bags
- Basic - Clean cups/glasses not properly air dried - wet nesting. Blue bar glasses
- Basic - Grease accumulated on kitchen floor.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cookline
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Side door
- Basic - Single-service articles not stored inverted or protected from contamination. Bar area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Small flying insects in bar area.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cookilne
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walkin cooler
- Intermediate - Soda gun soiled. Bar
- Intermediate - Soil residue in food storage containers. Spice containers
|
4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
|
12/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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