- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer in kitchen .
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10/02/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert reach in cooler .
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer in kitchen .
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Rear sink .
- High Priority - Vacuum breaker missing at hose bibb. Faucet located at pit in kitchen .
- Intermediate - Handwash sink missing in food preparation room or area. Salad prep area next to ice machine ( Wait station as per plan review) .
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear sink .
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09/10/2014 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored at waitress station .
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert reach in cooler .
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer in kitchen .
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Rear sink .
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Coleslaw 49°f, chicken 48°f, pork 49°f , blue cheese 49°f .
- High Priority - Vacuum breaker missing at hose bibb. Faucet located at pit in kitchen .
- Intermediate - Handwash sink missing in food preparation room or area. Salad prep area next to ice machine ( Wait station as per plan review) .
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear sink .
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temp 52°f
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09/09/2014 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened Gatorade in reach in cooler .
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored at waitress station .
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert reach in cooler .
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer in kitchen .
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Rear sink .
- Basic - Working containers of food removed from original container not identified by common name. Sugar and other seasonings . **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Coleslaw 49°f, chicken 48°f, pork 49°f , blue cheese 49°f .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47°f in reach in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Macaroni and cheese 127°f at steam table .
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket .
- High Priority - Vacuum breaker missing at hose bibb. Faucet located at pit in kitchen .
- Intermediate - Handwash sink missing in food preparation room or area. Salad prep area next to ice machine ( Wait station as per plan review) .
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils stored in kitchen sink and towels stored in sink next to ice machine . **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear sink .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork , blue cheese held in walk-in cooler .
- Intermediate - Spray bottle containing toxic substance not labeled. On shelf .
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temp 52°f
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09/08/2014 | Food-Licensing Inspection | Warning Issued |
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Priority: Basic
- Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink. Priority: Intermediate
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. Kitchen cooks . Priority: Basic
- High Priority - Observed: 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 Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Priority: High Priority
- Basic - Observed: In-use tongs stored on oven door handle. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Kitchen . **Corrected On-Site** Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine and mop sink areas. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46°f, ribs 48°f, deli meats 50°f , hot dogs 45°f . CORRECTIVE ACTION TAKEN . UNIT TEMP ADJUSTED. Priority: High Priority
- Basic - Observed: Silverware/utensils stored upright with the food-contact surface up. Forks and knives near ware washing area. Priority: Basic
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08/04/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Bubbaque's Bbq #6005, 10863 E Hwy 40, Silver Springs, FL »